A Local's Guide to Wisconsin's Coolest Culinary Experiences

"Based at a 20-acre roasting facility in rural Nelsonville with a small weekend café and a year-round café in Stevens Point, this roaster emphasizes strict micro lot separation: coffee fruits are picked ripe from plants and isolated in batches based on what part of the farm they come from. As the outer layers of the cherry are removed and the seeds are cleaned and dried, this lot separation is maintained to create limited-edition batches. Their bestselling Creamery Blend is served at the Stevens Point café and pairs well with a breakfast sandwich made with eggs sourced from Bice’s in Vesper. The roaster picked up the nickname "the Bon Iver of coffee," which owner Jared Linzmeier is tickled by: "Their work is a celebration and exploration of Wisconsin culture and Midwest traditions. I wonder if this means we’ve been able to introduce exciting, perhaps unexpected, coffees to the world from our rural location." - Kelly Aiglon