The Coffee that Won the West...
Arbuckle Coffee Roasters began in the post Civil War Era of the 19th Century. Two brothers, John and
Charles Arbuckle, initiated a new concept in the coffee industry; selling
roasted coffee in one pound packages.
Until that time, coffee was sold green and had to be roasted in a
skillet over a fire or in a wood stove.
You can imagine the inconsistency of the coffee. One burned bean ruined the whole batch. The Arbuckle Brothers were able to roast a
coffee that was of consistently fine quality and the first to be packaged
in one pound bags.
Needless to say, Arbuckles’ Coffee caught on like wild
fire. It was soon shipped around the
United States and became a favorite in the Old West. In fact, Arbuckles’
Ariosa Blend became so popular in the Old West that most cowboys didn't
even know that there was any other. Arbuckles’ Coffee was prominent in such
infamous cow towns as Dodge City and Tombstone.
To many of the older cowboys, Arbuckles’
Ariosa Blend is still known as the Original Cowboy Coffee.
The Arbuckle Brothers enjoyed
immense success into the 20th Century.
However, the company was broken up by the family in the late 1930’s and
the only brand they produced that survived was Yuban.
has garnered much acclaim throughout the coffee industry for their commitment
to providing the consumer with fresh roasted coffee. Arbuckles’ provides quality coffee to offices,
restaurants, resorts and specialty markets; roasting its own coffee to ensure
the customer has a fresh quality cup. Arbuckle operates a 7,000 sq ft. facility
deep in the heart of the Old West in historic Tucson, Arizona. Priding itself in its heritage and quality,
Arbuckles’ has resurrected the Original Arbuckle Brothers Ariosa
Blend, The Coffee That Won the West.
It is packaged whole bean or ground in one pound increments with a Peppermint
stick, just as the Arbuckle
Brothers had done over a century before.
John Arbuckle’s hand written notes,
before his death in 1914, show he was trying to create a roasting method that
suspended the coffee bean in air to avoid scorching from the hot metal roasting
drum. It was not until the mid 1970’s that
Michael Sivetz patented a workable hot air roaster. Arbuckles’ coffees are roasted in this
small, hand-tended, state of the art, fluid bed air roaster. This hands-on attention to roasting and
continuous tasting of the finished product creates the ultimate cup of
has added its own touch to this by eliminating the water cooling system and
replacing it with Air Cooling
to avoid the coffee from absorbing the water and starting the staling
process. Most companies have only 2
percent shrink; when using water ‘quench systems’. Arbuckle has over 20% shrink; however, this
method provides the freshest tasting coffee with more of the lighter oils and
commitment to quality has also allowed Arbuckles’ Coffee to become the first USDA
Certified Organic coffee roaster in the state of Arizona as well as
becoming the first TransFair, Fair
Trade coffee roaster which gives the coffee farmer a fair and stable price
to count on each crop year.
So brew up a pot of Arbuckles’ partner and enjoy the