Owners Bill and Terri Mohrweis’ goal is to “introduce to a discerning group of coffee drinkers a truly outstanding cup, which is unique and exclusive, along with being affordable”. Through time and trial these two families have perfected their craft, and now invite you to experience it.
Here is what Bill Mohrweis, founder of Superstition Coffee has to say about his craft:
“Our coffees are selected from the very best farm lands located in optimal growing conditions; at high elevations, with good soil, proper sun exposure, and a well-defined rainy season. These coffees are carefully hand picked to select only the ripe coffee cherries which results in a better, cleaner taste. Unripe green beans will produce an overly bitter tasting coffee.
Once the coffee is harvested, it needs to go through the milling process. Here, up to 15 separated quality separations take place in the process of removing the fruit from the coffee cherry, and turning it into a green coffee bean that can then be roasted. Having the opportunity to visit source countries over the last two decades, I flat out have to say that Beneficio del Rio Tarrazu, where the Costa Rican El Indio is processed, is by far the best run coffee mill in the world; with the strictest attention to quality that I have ever seen. Likewise, the Pastores coffee mill in Antiqua, which produces the Guatemala La Flor del Café is in a class by itself with its focus on quality.”
Please come in and have a fresh cup of coffee at the new Superstition Coffee Bar located in the Queen Creek Olive Mill to witness the craft of coffee roasting. Support small local business and buy your coffee here.