"MY MISSION IS TO TURN PEOPLE ON TO A NEW EXPERIENCE IN COFFEE AND TEA. ROAST RIDER IS WHAT COFFEE AND TEA IS TODAY... AND WHAT IT CAN BE TOMORROW, NOT WHAT IT WAS YESTERDAY."
OWNER/MANAGER ROAST RIDER COFFEE + TEA
"AFTER A SEVEN-YEAR SEARCH FOR THE PERFECT COFFEE, VIRGINIA BEACH COUPLE OPEN CAFE OF THEIR OWN"
For years coffee shops in Seattle, Boston and San Francisco have been showing the love that goes into crafting a single cup of specialty coffee. Third-wave coffee is obsessed with taste and transparency. More than simply revealing the country of origin, these ‘guys’ are talking elevation, micro-lots, and artisan blends, while paying real respect to the farmers who grow and process the beans.
Roast Rider Coffee + Tea is that special place where third-wave coffee and our coastal community come together as a force of nature.
At RR, we celebrate the alchemy between coffee farmers, roasters and a barista.
"When you purchase the land, you inherit the people. They become our responsibility." - Helen Russell, Co-Founder, Equator Coffees + Tea
Helen Russell and Brooke McDonnell have been roasting their hearts out for 18 years. Before fair trade was on anyone’s radar, Helen and Brooke knew intuitively that quality leads to sustainability. As first adopters of practices that support an empowered chain of supply, they have focused on relationships, impact and quality. The Equator Championista model has enabled Brooke and Helen to purchase land in Cerro Punto, Panama where they are slowly building a model farm their customers can also experience.
Equator was awarded the Small Business Administration 2016 Small Business of the Year.
Roast Rider: Why do you do it?
HR: "To be the best? no. To be the best for the world. Yes!"
A small big-league player, Equator won the 2013 Roaster’s Guild award. Think World Series for Specialty Coffee Roasters, but better, because it’s an award given to specialty coffee roasters, by specialty coffee roasters.
Before opening Roast Rider, Wayne spent six years exploring wine and specialty coffee on the Oregon coast, and in Boston, New York and California. In 2012, he felt it was time to break out of his role counseling entrepreneurs on their finances, and got down to writing a business plan of his own.
Roast Rider is what happens when a successful CFO suffers an acute bout of reinvention psychosis.
When he opened RR in 2013, Wayne had every intention of being the hand-drip guy. But after two days at the Specialty Coffee Association of America event, he was converted to Trifecta dude. He liked that the Trifecta outperformed a French press in its ability to offer a full expression of exceptional beans.
'What's the Trifecta? ' is a question he hears all the time. It's also the big "Why" behind his mission at RR. Four years into this enlightening albeit challenging endeavor as a small business owner, the opportunity for Wayne to answer that question and ignite new passion in coffee lovers, never gets old.
MOST IMPULSIVE THING WAYNE EVER DID?
Before online hook ups and cell phones, Wayne fell for a "friend of a friend" he met on a long-distance phone date. After a month of marathon long-distance conversations, he asked her to fly to Virginia Beach from Florida, so he could see the girl he planned to marry.
Averages zero cups of coffee a year, but has an eye for baristas. She can spot who has it, who wants it, and who is gonna bring it.
MOST IMPULSIVE THING LISA EVER DID?
Moved from Boca Raton, Florida to Virginia Beach to live with a young CPA she met on a blind phone date. He didn’t offer to pay for her ticket, but did pay her back with interest when she agreed to move into his Virginia Beach townhouse a month later. (Lisa’s father was a CPA so she knew what she was getting into.)
We chose local food partners based on their mission to innovate on the plate. We provide these committed vendors an incubator in which to grow, and a platform to show off their goods to our customers- and the community. Some you may know. Others you will want to know!
Current local partners include: Vy's Pies, My Vegan Sweet Tooth, Baladi Mediterranean Cafe, The Stockpot, and May's Parlor.
1554 Laskin road unit 116
Virginia Beach VA 23451
T +01 757 227 3454
Mon-Fri: 7:00 am - 6:00 pm
Sat: 8:00 am - 6:00 pm
Sun: 8:00 am- 6:00 pm