From the idyllic near-seaside town of Topsham, Maine, Wicked Joe roasts Fair Trade and organic crop-to-cup coffee. The brand is venturing beyond New England, making its way into about 1,800 grocery stores nationwide. In 2017, the company expects to roast more than one million pounds of its specialty coffee. The product lineup includes single-origin coffees such as Sumatra and Colombia Tolima, as well as proprietary bold blends such as Big House, Wicked French, Wicked Italian and First Tracks.
“At Wicked Joe, we maintain the highest social, environmental, production and quality practices,” says Carmen Garver, owner. “We believe that by building a sustainable company and creating exceptional coffees using best practices, we have the greatest lasting impact on our environment and community.”
Recently, the company re-engineered a 25,000-sq.-ft. sustainable roasting facility to now boast two different kinds of solar energy collectors as well as patented roasting technology that eliminates the need for an afterburner. This reduces energy consumption and greenhouse gas emissions by 80 percent. As the company grows, it remains focused on increasing quality at every step of the supply chain, from farm to mill to roastery to coffeehouse.
