The aroma of roasting coffee beans permeates the air shortly after 6 a.m. when Josiah Abshear and his brother Jonathan begin roasting beans at their Grand Junction shop for delivery to customers that afternoon. The coffee beans are not only freshly roasted — they’re organically grown, Fair Trade Certified and delivered in a glass jar.

Josiah Abshear tends his roaster at Roastiva in Grand Junction. *Photo by Sharon Sullivan.*

Abshear, 26, began roasting coffee beans — and drinking coffee — at age 10. He became fascinated with the process after his father was given a roaster as a gift, soon becoming his family’s primary roaster. By middle school, Abshear was earning money roasting coffee beans for friends and extended family.

After gaining experience as a barista and working for a coffee roaster, and earning a degree in economics and finance from Colorado Mesa University, Abshear opened Roastiva at 554 25 Rd. on March 1, 2021. His brother became a co-owner.

Whole beans and ground coffee typically come in nonrecyclable plastic bags that end up in the landfill. However, Abshear wanted to be environmentally friendly, so opted to package his beans in reusable glass jars for free delivery.

Akin to the milkman of yore, Roastiva’s two delivery drivers drop off glass jars filled with coffee beans roasted to order, and pick up customers’ empty jars to bring back to the shop. Customers receive a reminder text the day before delivery. “It worked out for the customers — that convenience,” Abshear says. For customers who reside outside the Grand Valley, Roastiva ships the coffee in 100% compostable packaging.

The Abshears roast beans on Monday morning for delivery that afternoon in Grand Junction; on Tuesday, beans are roasted for same-day delivery to the Redlands; beans are roasted Wednesday morning for Palisade, Clifton and Orchard Mesa delivery; and on Thursday, beans are roasted for customers in Fruita. They sanitize the jars on Fridays, and are available in the shop to assist walk-in customers.

“Comparing Roastiva coffee beans to those found in the grocery store is like comparing apples to oranges,” says Abshear, adding that the coffee in stores is often roasted a year or two prior to hitting the shelves. Plus, “Organic farms tend to be a lot higher quality of beans,” he adds. “Customers get a higher quality coffee.”

Roastiva sources its raw beans from Café Femenino, a coalition of women-owned cooperatives that support social justice and empower women coffee producers worldwide. Its plantations are located in Mexico, Guatemala, Sumatra and Ethiopia, where the Café Femenino Foundation — to whom Roastiva donates — funds various community projects. The coffee roaster also gives 5% of its profits to local causes, with projects identified as priorities by its customers.

Roastiva additionally sells coffee beans to more than a dozen local businesses, including nearby Great Harvest Bakery, where Abshear directs customers who stop in his shop seeking a cup to go. Roastiva doesn’t brew coffee — it only sells the beans, which can be roasted light, medium, dark, decaf or as an espresso blend, along with caffeinated and decaf cold brew.

Roastiva is open Monday through Friday, 8 a.m. to noon. You can visit their website at roastiva.com.

Originally published in the summer 2025 issue of Spoke+Blossom.

Meet Josiah Abshear, The Roaster Bringing Organic, Fair Trade Beans To Grand Valley Doorsteps