Dawson Taylor Coffee Roasters

Boise's original specialty coffee roaster, serving small-batch brews from a funky downtown cafe and a Lusk District slow bar.

Dawson Taylor Coffee Roasters began in 1995 when founders Dave and Cindy Ledgard recognized Boise's need for a dedicated, local specialty coffee roaster. Named after their son, Dawson Taylor, the venture was born out of sheer determination. When a silent investor backed out at the last minute, Dave funded the startup by selling his prized collection of antique marbles, a sacrifice that cemented the roastery's place in Idaho's coffee history. For nearly three decades, the company has stayed committed to hands-on, small-batch roasting, transitioning from a pioneering local effort into a multi-location Boise staple that continues to roast daily.

The heart of the roasting operation is located at the company's world headquarters in the Lusk District, situated at 1035 South Lusk Street near the Boise State University campus. Often referred to as Roast, this industrial space serves as both a working roastery and a slow pour-over bar. Here, the roasting team handcrafts each batch using two manual, traditional European drum-style roasters built by the San Franciscan Roaster Company, including a custom SF-25 model affectionately named Dolores. Operating these manual machines requires sensory precision, as the roasters listen for the cracks and watch the color changes to lock in the flavor profiles of beans sourced from places like Colombia, Ethiopia, and Sumatra. Visitors to the Lusk District headquarters can order a drink at the slow bar while watching the roasting team bag fresh coffee, which is delivered to local partners like the Boise Co-op within twenty-four hours of roasting.

For those seeking a classic cafe experience, the Dawson Taylor Downtown Coffee House has occupied a prominent spot at 219 North 8th Street since 2001. Situated on one of downtown Boise's most active pedestrian corridors, this funky, beloved shop features a La Marzocco Linea espresso machine and a cozy, unpretentious atmosphere. The menu avoids over-sweetened, overly complicated trends, focusing instead on expertly pulled espresso shots, traditional macchiatos, and single-origin pour-overs. Outside, a handful of sidewalk tables provide a dog-friendly space where locals gather over chess games or morning papers. Whether grabbing a quick cup of the dark, intense Backcountry Blend or picking up a bag of the small-batch Venture Series, customers are treated to a straightforward connection to the global coffee supply chain, run by a team that prioritizes community relationships over fleeting trends.

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