Temple Coffee Roasters

In 2005, Sean Kohmescher, a returned Indonesia coffee enthusiast, founded and opened Temple Coffee House and his goal was to create a place where the community could gather in a way that was reminiscent of the temples he visited during his travels. Seventeen years later, Temple continues to bring this vision to life in its eight cafes and roastery. Everything we do is founded on the philosophy of Farm to Cup. Our coffee sourcing model emphasizes sustainability on three levels: social, economic, and environmental. At the core of Farm to Cup is the long-standing tradition of making coffee the right way. Our coffee comes from well-established farmers and producers with whom we have developed strong relationships. Secondly, we believe that true sustainability means paying our suppliers a living wage. We pay our suppliers and their workers more than the Fair Trade. Our third principle is to source coffee from producers who are committed to lessening their impact on the environment by preserving forests and water. The entire journey from Farm to Cup is delicate and takes attention to detail. We are very careful and intentional all along the way, from picking to processing and shipping.

The reviews indicate that Temple Coffee has sophisticated, delicious coffee drinks and an attractive and welcoming environment. The staff are described as skilled and accommodating, maintaining a high level of service. Most reviews express esteem for the coffee and pastries and positivity for vegetarian and vegan dietary options. The café's stylish design includes a penny floor, and the participants praise the drinks, which include seasonal offerings like apple cider, and the pastries offered. Temple mostly draws towncasters and professionals and so creates a conducive environment for working and interacting. The many plugs along walls help in plugging in laptops. overall, many reviewers appear to be regulars, and there is constant praise of Temple's quality and atmosphere.