Brewing Bigger Dreams: Bonfire Coffee’s New Roasting Headquarters Grows While Keeping Its Small-Batch Spirit

Before the emails, the errands and the morning rush, there’s a ritual. The soft hiss of a kettle and the rich, earthy aroma of freshly ground coffee beans. It’s a few quiet minutes that transform a simple cup of coffee into the foundation for your day. And for those looking to recreate cafe-worthy java at home, there’s a new destination worth waking up for.

Bonfire Coffee just opened a new roastery in Glenwood Springs, where coffee aficionados can stock up on ethically sourced, freshly roasted craft beans alongside the tools to brew like a pro. Behind the retail space, the expanded facility gives the locally owned business room to increase production, embrace smarter roasting technology and continue perfecting every batch.

“We’re excited about the opportunity for growth,” says Charlie Chacos, owner of Bonfire Coffee. “Over the years, we’ve worked hard to refine our craft, deepen our knowledge and build a brand we’re proud of. We now feel we’re ready to share Bonfire Coffee with a much wider audience while staying true to the quality and values that got us here.”

Clay Gailey, head roaster, and Charlie Chacos, owner of Bonfire Coffee

ROOM TO ROAST

The biggest advantage of the new 2,250-square-foot facility, located at 304 Center Dr. #106 in Glenwood Springs, isn’t just having more elbow room — it’s what that space makes possible. Dedicated workstations for roasting, bagging, labeling and quality control streamline production.

With additional storage for green coffee beans, Bonfire Coffee can purchase larger quantities of single-origin coffees from the same farms and harvests, resulting in greater consistency from batch to batch.

MEET THE NEW WORKHORSE

“The new upgrade isn’t just the extra space; it’s the new Loring Roaster,” says Clay Gailey, head roaster. “It gives us much more control and consistency than our previous machine, and the automation helps ensure every roast meets the quality standards we strive for.”

The automated system roasts batches more quickly, allowing staff to focus on daily operations and quality assurance. It’s also a more sustainable solution, using significantly less fuel and cutting carbon emissions.

Photos courtesy of Bonfire Coffee

WHERE COFFEE MEETS CHEMISTRY

Every great roast earns its place at the cupping table.

The new Coffee Lab serves as the company’s sensory headquarters, where coffees are evaluated for aroma, acidity, sweetness, body and balance. Similar to a wine tasting, cupping allows the team to observe how the coffee’s flavor evolves as it cools, helping determine the overall flavor profile.

The lab also doubles as a training space, where baristas sharpen their skills using the company’s in-house espresso equipment, ensuring the same attention to detail carries from roastery to cafe.

FRESHLY ROASTED, LOCALLY ROOTED

Bonfire Coffee’s expanded facility isn’t just an investment in equipment; it’s an investment in the community it serves. With increased production, the company is positioned to partner with more cafes, restaurants and retailers throughout the Roaring Fork Valley, while inviting customers behind the scenes to see where their morning ritual begins.

Originally published in the fall 2026 issue of Spoke+Blossom.