About
After returning home from a lengthy stay in Indonesia, Temple founder and barista Sean Kohmescher opened the first Temple Coffee house in 2005 with a dream of creating a community gathering place much like the temples he visited during his travels. His vision was simple: good vibes, great service, and exceptionally well-prepared coffee.
FROM FARM TO CUP
Our Farm to Cup coffee sourcing model incorporates three pillars of sustainability: social, economic, and environmental.
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