At Pedaal, we love discovering and supporting top-tier coffee roasters. In our first year, we imported beans from Fjord in Berlin, April in Copenhagen, and Anchored in Halifax, just to name a few. With recent changes like Trump’s tariffs, we’ve been focusing even more on Canadian roasters and those from free-trade partners in the UK and the EU. While we enjoy the process of sourcing and importing coffee, nothing beats visiting the roasters we admire. Recently, Pedaal’s Eric had the chance to bike over to Drumroaster Coffee and sat down with Carsen Oglend for a short interview.
About Drumroaster Coffee
Drumroaster Coffee is a family-owned coffee roastery and café in Cobble Hill, British Columbia, established in 2007. The Oglend family’s history in the coffee industry stretches back to 1972, when Geir Oglend installed his first espresso machine. Over the years, Geir accumulated nearly 70 years of experience in the coffee world, which included owning multiple cafés and becoming an expert in espresso machine repairs.
Geir’s children, Carsen and Courtney, grew up in the café environment, and today, they play key roles at Drumroaster. Carsen, a former musician, now focuses on sourcing and roasting coffee. We met Carsen at the roastery to learn more about the Drumroaster mission.
What’s the history of Drumroaster?
Drumroaster Coffee started here in Cobble Hill in January of 2007. Initially, we roasted on a 2kg Has Garanti electric roaster, and after experimenting with a couple of Diedrich roasters (IR12 and IR24), we settled on our 1950s Probat UG22 in 2013. We’re a family-run business, with myself, my parents, sister, and brother-in-law working day-to-day. We believe that this family dynamic keeps us grounded and helps foster a culture of respect and care, which we pass on to our co-workers and the coffee producers we work with.
You’ve said that, with a few exceptions, you focus mainly on washed coffees. Can you explain why?
We mainly purchase washed coffees unless circumstances like water availability, climate constraints, or a desire for experimentation force producers to try different methods. The problem with alternate processing methods and boutique varieties is that they can be risky for small-holder producers, who we primarily buy from. Larger estate producers have the resources to experiment and manage these processes, but smallholders don’t have those luxuries. By focusing on washed coffees, we help protect the livelihoods of the most vulnerable coffee producers. The more boutique methods can take value away from high-quality washed coffees, which ends up benefiting those who already have the resources, while the most vulnerable producers lose out.
How would you describe the difference between the West Coast coffee scene and the East Coast coffee scene?
If I had to distinguish between the two, I’d say the West Coast coffee scene was ahead of the East Coast by ten to twelve years in terms of processes, competitions, and varieties. A lot of what’s been popular on the West Coast is just starting to gain traction on the East Coast. I wouldn’t say the East Coast is behind, but there’s definitely a gap. I also think the West Coast is pivoting back to focusing on clean, washed coffees. People are starting to realize that a really well-done, clean coffee from Guatemala or Peru is just as delicious as some of the more experimental varieties that were trendy for a while.
When you’re looking for coffee, what do you prioritize? What’s the concept you bring to the roast?
At Drumroaster, we believe in transparency in the roast. We want the coffee to show through with minimal interference from the roast. Our goal is to showcase the natural sweetness of the coffee, balancing acidity and body. We make sure our roasts are developed to extract well and highlight the hard work of the producers, even when they face significant challenges. We want to honor each producer’s work and ensure that their story comes through in every cup we serve.
Closing Thoughts
Pedaal is proud to support Drumroaster Coffee and share their story with you. Their commitment to quality, sustainability, and ethical sourcing aligns with our values. Thanks Carsen for a great visit (and to my parents for loaning us the Bromptons!). To learn more, visit Drumroaster Coffee.
