Wild Goose Coffee Roasters

The name is Celtic, from a hunt that turned into an adventure nobody had planned, and the founder reads the company the same way: nothing according to script, and all of it better than he could have written. Even selling to the public arrived by accident, the company still a wholesaler when enough people asked to come buy a bag for themselves that it set out a display and somewhere to taste.

The coffee poured here is roasted in the building, and the retail lots carry their working detail: a Colombia Palestina out of Huila, Castillo, washed, fermented 24 to 48 hours across ten primary producers, and a Guatemala Los Volcanoes given 72 hours of fermentation in a historic wet mill in Antigua. The drink board stays plain beside all that, a Coffee of the Day on batch and a ten-ounce pour over built one cup at a time for five dollars, though neither of those lots carries a roast date.

The company calls this address an espresso bar, a light-commercial suite on Lugonia Ave with the doors open at half past seven on weekdays. The day ends at four, and at one on Saturday, a schedule built around the morning rather than the afternoon.