Just Added: Medium Roast Coffee
At The Coffee Shop, we believe in providing everyone with a remarkable experience. Our hard-working, friendly teams of people make this a fun and inviting place to work. Competitive wages, extensive training, and many benefits provide our coworkers with the ability to grow with us.
Owner and Founder
For most of his adult life, David Anderson has been a professional gourmand, including three years as an importer of boutique European wines and nine years as a coffee roaster. His work in the wine industry took him all over France, Italy, and Spain where he learned that "if you run fast enough, you don't actually run with the bulls." David spends his weekends outdoors fly fishing and frolicking in the Driftless with his four kids.
Co-owner
Sarah Anderson found her way to coffee in 1999 after working and traveling in Latin America, focusing on sustainable development. Convinced that fair trade, organic coffee was the best bet for farmers in Latin America, Sarah returned to the States and has been involved in the coffee industry working for social change ever since. She is married with two children and likes to hit the trail on his mountain bike or x-country skis depending on the season.
Barista
On a mission to show her family small community living and giving them the chance to grow up knowing where their food comes from, Cary Santori uprooted her husband, Chad, and two children, Lotus and Dashiell, from south Minneapolis to the Driftless area. In addition to taking advantage of all of the outdoor activities that southern WI has to offer, she enjoys gardening, cooking, yoga and has a love for mid-century design. It didn't take long for her passion of sustainable farming practices to include coffee.
Kitchen Staff
Bob Magestrs recognized as one of the leading chefs in the Southwest. He has been nominated six times as a semi-finalist for a James Beard award and is a strong advocate of the Farm to Table philosophy. Bob is a butcher, farmer, beekeeper and has trained many cooks to become great chefs, many who now run kitchens of their own. He collaborates with organizations locally and nationally that are dedicated to improving the quality of food, soil and culinary technique.
Born and raised in Newberg, Tom was exposed to the specialty coffee scene at a very young age; visiting Caravan throughout my childhood. However, it wasn’t until about 3 years ago that he began to truly appreciate the natural flavors of coffee. Case in point, all throughout middle school and into high school my go to drink was a blended, caramel, white chocolate mocha. Working as a barista Tom's been exposed the complexity within coffee culture, in the way it is grown, sourced and prepared. There is a wealth of information to be gleaned about coffee, Caravan being the perfect place to continue my education.
Tim was exposed to the specialty coffee scene at a very young age; visiting Caravan throughout my childhood. However, it wasn’t until about 3 years ago that he began to truly appreciate the natural flavors of coffee. Case in point, all throughout middle school and into high school my go to drink was a blended, caramel, white chocolate mocha. Working as a barista Tim's been exposed the complexity within coffee culture, in the way it is grown, sourced and prepared. He love's coffee because of the community it creates. By its very nature, conversation and cultivation occur. It serves as a mechanism of togetherness, which he is abig fan of. Tim can't wait to share in community as a serve you your coffee!