About Us

Our Mission

At Half Mile Coffee, we believe coffee is more than just a drink—it’s a daily ritual that connects people across cultures, continents, and communities. Born from our love for both people and coffee, our purpose is rooted in honoring the hands that grow, harvest, and process each bean. Every cup holds the story of someone else’s labor, care, and craft—often unseen, but always worth celebrating. That’s why we source with intention, roast with respect, and invite others to slow down and savor the connection in every sip.

Our Values

Quality

We believe quality is defined by exceptional coffees, skilled roasting, and intentional sourcing—each cup curated to showcase craftsmanship and excellence. We honor the entire process from farm to brew while inspiring deeper appreciation through education and meaningful coffee experiences.

Hospitality

We believe coffee is an invitation—to slow down, connect, and feel welcomed. Whether across a counter or across the globe, we strive to make every interaction warm, intentional, and human.

Innovation

We constantly explore new methods, ideas, and perspectives—to reimagine what great coffee can be. From sourcing to roasting to how we serve, we embrace curiosity and creativity without compromising quality or care.

Owners

Jassen looking at color meter

Jassen Bluto

Our head roaster, holds the Specialty Coffee Association (SCA) Professional Coffee Roaster Certificate as well as the Intermediate Sensory Certificate. He has been roasting Specialty Coffee for over 10 years. He is partial to clean washed coffees, but enjoys a fruity natural too. 

Nicole with Q grader logo

Nicole Bluto

Our QC and Green Coffee buying program is led by Nicole. Nicole Bluto is an Authorized Specialty Coffee Association (SCA) Trainer in Sensory and is also a Q Arabica Grader licensed by the Coffee Quality Institute and simultaneously holds the Evolved Q Certification and Q Arabica Grader Instructor Certification for the SCA. She enjoys all kinds of coffee including funky and experimental fermentations, sweet naturals and clean washed coffees.