Manzanita Roasting Company

OWNERS: Weston & Samantha Nawrocki
Weston Nawrocki
AWARDS: Coming Soon


A little about us… Husband and Wife team, we’re Weston and Samantha, owners of Manzanita Roasting in San Diego, are a coffee combo that sprung from wine backgrounds. Weston was a Classically trained Chef and WSET 3 Sommelier in Canada, Samantha, a winery marketing director from a winery family in San Diego. The transition from wine and food to coffee roasting in 2015 was an easy one for Weston. A somm turned roaster, he turned his palate from quaffing fine wines to sourcing and roasting the best coffee he can find. Since then, we’ve turned up the heat so to speak, winning national awards, competing nationally in cupping and roasting, scoring 90+ on our coffees, making headlines and recently being named one of Thrillist USA 21 Best Roasters in the United States. We’re small but growing, and definitely not hip and trendy… just quietly doing the right thing.

Manzanita buys beans that taste delicious. period. We find the juiciest, sweetest beans we can. We don’t buy based on certifications or fancy stickers… sometimes our beans may be fair trade or organic but honestly… buying direct trade is more important, there is traceability, communication, transparency, and quality beans from small farmers. They can’t always afford fancy certification but we know how they farm and the way they take care of their beans. Also, much as good wines represent the terroir they are sourced from, our small batch coffee beans represent the unique farms, climates and countries they come from. We’re going to let the beans speak for themselves from there.

FARM TO CUP AND BACK AGAIN… in a nutshell, we practice sustainable methods of roasting from start to finish. By roasting our beans using the most innovative, environmentally friendly coffee roaster on the market, made in California by LORING, we’re able to reduce energy consumption and greenhouse gas emissions by 80%. That’s pretty darn cool, we think. We light to medium roast our beans, depending on what they like and where they find their sweet and delicious happy place. After roasting, all of our by-product, chaff and coffee waste gets composted and put back into the soil of the family vineyards our roaster is located on. Even the biodegradable filters we use in testing our coffees, the cupping waste and coffee gets composted along with the grounds. Happy coffee, happy farmers. Happy planet. Cheers to that. 🙂


Click on any of the coffees for a quick view or the full description

Use code BeanBrowserFirstTime at checkout to receive 18% off your first purchase