Coachella Valley Coffee Co. has officially opened their doors and is now offering for sale premium hand-roasted, artisanal coffee beans available to businesses and the general public.  Founded by the award-winning Roastmaster and lifetime coffee aficionado Cliff Young, the firm prides itself not only on creating superb artisanal blends but also supporting coffee bean farmers and exporters through their earth-friendly and farmer-friendly business model.  The company also offers a unique variety of high quality teas and spices on their e-commerce website,

Of note, the Coachella Valley Coffee Co. is an LGBT-owned business and a member of the Desert Business Association, whose mission is to promote and support LGBT and allied businesses and professionals who have joined together for business promotion, economic development, educational and humanitarian purposes.

“Life is too short for bad coffee. There has been a gap in the food and beverage industry locally to bring high-quality, blended and taste-conscious coffee to complete the dining experience. Our mission is to deliver a superior product that will enable restaurants, hotels, and others to gratify customers with an amazing coffee that compliments the menu,” said Owner Cliff Young. 
Young partnered with veteran business entrepreneur Dr. Steven Roffers to blend, roast, and deliver better coffee, tea, and spices. The dynamic duo has 40-plus years of experience in the restaurant industry, including two decades of coffee roasting experience. As an award-winning coffee roaster, Young has traveled the world judging coffee competitions and sourcing his products and previously designed, built and owned several popular coffee houses in Southern California, and hosted the multi-award winning PBS Television channel series “Out To Eat”.  
Coachella Valley Coffee Co. coffee beans originate in Central and South America, Indonesia and Africa.  In his world travels, Young works directly with the top export firms & farmers, and maintains close relationships with all of his resources in an effort to use only the finest premium Fair Trade and Organic coffee beans and the best roasting methods. Young follows the Alfred Peet process of roasting, having learned his craft from early pioneers in Seattle, San Francisco and San Diego.
With the roasting operation in full swing, Coachella Valley Coffee Co. plans to pioneer a new program, Farm to Cup (FtC), working with chefs to create food pairings with custom roasted beans that complement and support various foods.
Coachella Valley Coffee can be purchased by businesses and the public online at