A little Q&A with Victrola

Freewheel's partnership with Victrola is perfect. They roast amazing coffee on Capitol Hill and care deeply about having a positive impact on the community and the environment. So choosing to partner with us for delivery is a natural fit. 

Each Tuesday and Friday, we cruise over to their roaster on Pike, pick up still-warm fresh roasted coffee and deliver it to shops throughout Downtown and Capitol Hill.  

I asked Joshua Boyt, Director of Sales and Marketing to tells us a little more about Victrola.  

Dan Kohler - Freewheel co-founder & ceo

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How long has Victrola been roasting coffee on Capitol Hill?

We have been roasting since 2003 on Capitol Hill.

What do you think makes Victrola special?

We approach our coffee as a market fresh item. We want to not only source the most amazing coffees the world has to offer, we want to present it to the world at it peak freshness. Most of our coffees you will only find on the menu for a month or two at a time. We also commit ourselves to engage every person in the supply chain with intention. Making sure we are not only a daily asset to our customers but to the producers we have partnered with.

How do you source coffee beans? Do you travel to the farms where the beans are grown?

We source beans by all methods possible. Some we buy direct from farms we visit, some from import partners, some the farmers come to us because of our reputation. We always let the coffee speak for itself. If it shows up on the cupping table, we do whatever we have to in order to get it and share it with our customers..

I know sustainability is really important to Victrola. What specifically are you doing to reduce your footprint environmentally?

We partner with companies like Freewheel every chance we get. One of our core values is to be sustainable in every way we can, even if it isn't the cheapest method. Our coffee bags and cups are recyclable. We actually spend more money to make sure the air coming out of our roasters are the cleanest possible than actually roasting our beans!

What kind of coffee is your personal favorite - bean, roast, drink?

Currently I am loving our new Kenyan. It is so unique for a Kenya! Not your usual intense citrus acidity it carries a much more complex fruit acidity like mountain blackberry or currant. Roast is always on the light side to just caramelize the sugars and showcase the awesome bean flavor. My favorite drink is just coffee with nothing in it. Naked and unashamed.

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