About Us

This is where the Magic Happens…..

This is not your typical roastery. We’re run by a 20-year ex-Fortune 100 executive, Omid Ghamami – who went by “O.G.” way before it was fashionable. He’s THE Coffee O.G. now. Omid was sick and tired of the corporate grind. 8-12 meetings a day. 150 emails a day. Endless deliverables. Urgent timelines. Being mentally preoccupied with work during evenings and weekends. He was a corporate slave, and no amount of money, bonus, and stock options was making him happy.
But roasting coffee does make Omid happy. While just learning the ropes of coffee roasting decades ago, he was lucky to have a cousin who was a Master Roaster at a rustic roasting facility in Germany. His cousin roasted coffee on a machine that was 150 years old! This meant that he taught Omid how to roast coffee the old school way – using sight, smell, and sound. Not only that, but he taught him old world European recipes. What a gift this was, because it formed his thought processes in ways he never could have achieved in the US.
On every business trip to a country that happened to produce coffee, Omid would always take time to visit the local and not so local coffee farms and learn more about their coffees directly. Instead of bringing back gifts for the family, he’d bring back green coffee beans for himself, which never won him any prizes from his family. It was on one of his trips to India that everything changed. What his cousin told him all made sense – old school European roasting went heavy on the Robusta. They liked the crema. They liked the bite. And they liked the taste. And sure enough, Europe was getting their coffee exclusively from India in the 1800’s. It all lined up. What Omid discovered was that the Robusta in India is totally unlike the garbage Robusta from anywhere else in the world. It’s high elevation. The beans are hand picked up to 5 times. They are grown, harvested, and processed like the finest Arabica. And while Robusta from all other countries taste like burnt rubber, this Robusta is delicious. And the rest of the world hasn’t found about it yet. That’s all about to change. Forever.
And while Omid has done endless consumer and commercial sales of coffees and blends from every region of the earth and knows them like the back of his hand, he wanted to throw Third Wave ideology in a blender. With twice the caffeine of Arabica, and with MUCH more crema in espresso, why not give consumers twice the bang for the buck? Drink one coffee instead of two, or two instead of four! And with almost every segment of the population struggling to stay awake, Twice the Buzz™ is the answer. And while other high caffeine coffee brands have to blend in lower caffeine Arabica beans to offset the burnt rubber taste, we don’t need to. Third Wave Roasters, eat your heart out. We salute the greatest heroes of them all: the sleepless in America.

This is where the Magic Happens…..

This is not your typical roastery. We’re run by a 20-year ex-Fortune 100 executive, Omid Ghamami – who went by “O.G.” way before it was fashionable. He’s THE Coffee O.G. now. Omid was sick and tired of the corporate grind. 8-12 meetings a day. 150 emails a day. Endless deliverables. Urgent timelines. Being mentally preoccupied with work during evenings and weekends. He was a corporate slave, and no amount of money, bonus, and stock options was making him happy.
But roasting coffee does make Omid happy. While just learning the ropes of coffee roasting decades ago, he was lucky to have a cousin who was a Master Roaster at a rustic roasting facility in Germany. His cousin roasted coffee on a machine that was 150 years old! This meant that he taught Omid how to roast coffee the old school way – using sight, smell, and sound. Not only that, but he taught him old world European recipes. What a gift this was, because it formed his thought processes in ways he never could have achieved in the US.
On every business trip to a country that happened to produce coffee, Omid would always take time to visit the local and not so local coffee farms and learn more about their coffees directly. Instead of bringing back gifts for the family, he’d bring back green coffee beans for himself, which never won him any prizes from his family. It was on one of his trips to India that everything changed. What his cousin told him all made sense – old school European roasting went heavy on the Robusta. They liked the crema. They liked the bite. And they liked the taste. And sure enough, Europe was getting their coffee exclusively from India in the 1800’s. It all lined up. What Omid discovered was that the Robusta in India is totally unlike the garbage Robusta from anywhere else in the world. It’s high elevation. The beans are hand picked up to 5 times. They are grown, harvested, and processed like the finest Arabica. And while Robusta from all other countries taste like burnt rubber, this Robusta is delicious. And the rest of the world hasn’t found about it yet. That’s all about to change. Forever.
And while Omid has done endless consumer and commercial sales of coffees and blends from every region of the earth and knows them like the back of his hand, he wanted to throw Third Wave ideology in a blender. With twice the caffeine of Arabica, and with MUCH more crema in espresso, why not give consumers twice the bang for the buck? Drink one coffee instead of two, or two instead of four! And with almost every segment of the population struggling to stay awake, Twice the Buzz™ is the answer. And while other high caffeine coffee brands have to blend in lower caffeine Arabica beans to offset the burnt rubber taste, we don’t need to. Third Wave Roasters, eat your heart out. We salute the greatest heroes of them all: the sleepless in America.

This is where the Magic Happens…..

This is not your typical roastery. We’re run by a 20-year ex-Fortune 100 executive, Omid Ghamami – who went by “O.G.” way before it was fashionable. He’s THE Coffee O.G. now. Omid was sick and tired of the corporate grind. 8-12 meetings a day. 150 emails a day. Endless deliverables. Urgent timelines. Being mentally preoccupied with work during evenings and weekends. He was a corporate slave, and no amount of money, bonus, and stock options was making him happy.
But roasting coffee does make Omid happy. While just learning the ropes of coffee roasting decades ago, he was lucky to have a cousin who was a Master Roaster at a rustic roasting facility in Germany. His cousin roasted coffee on a machine that was 150 years old! This meant that he taught Omid how to roast coffee the old school way – using sight, smell, and sound. Not only that, but he taught him old world European recipes. What a gift this was, because it formed his thought processes in ways he never could have achieved in the US.
On every business trip to a country that happened to produce coffee, Omid would always take time to visit the local and not so local coffee farms and learn more about their coffees directly. Instead of bringing back gifts for the family, he’d bring back green coffee beans for himself, which never won him any prizes from his family. It was on one of his trips to India that everything changed. What his cousin told him all made sense – old school European roasting went heavy on the Robusta. They liked the crema. They liked the bite. And they liked the taste. And sure enough, Europe was getting their coffee exclusively from India in the 1800’s. It all lined up. What Omid discovered was that the Robusta in India is totally unlike the garbage Robusta from anywhere else in the world. It’s high elevation. The beans are hand picked up to 5 times. They are grown, harvested, and processed like the finest Arabica. And while Robusta from all other countries taste like burnt rubber, this Robusta is delicious. And the rest of the world hasn’t found about it yet. That’s all about to change. Forever.
And while Omid has done endless consumer and commercial sales of coffees and blends from every region of the earth and knows them like the back of his hand, he wanted to throw Third Wave ideology in a blender. With twice the caffeine of Arabica, and with MUCH more crema in espresso, why not give consumers twice the bang for the buck? Drink one coffee instead of two, or two instead of four! And with almost every segment of the population struggling to stay awake, Twice the Buzz™ is the answer. And while other high caffeine coffee brands have to blend in lower caffeine Arabica beans to offset the burnt rubber taste, we don’t need to. Third Wave Roasters, eat your heart out. We salute the greatest heroes of them all: the sleepless in America.