Madcap Coffee Company

Today is the day: the Fulton TNT! Doors at 5pm and pours at 6pm. The event is open to everyone. Here are some of our favorite moments from the Fulton TNT last year. Hope to see you there!

Whatever drink you order, we make it with the same care and attention to detail so it's an Ordinary, Elevated experience.

Our coffee Nelson Moreno is an anaerobic washed. This means it's processed without oxygen. The coffee is depulped and then sealed in barrels for 80 hours, left in open-air fermentation tanks for 12 hours before being washed, and finally dried for 12-13 days on raised beds. The result is sweet with notes of starfruit, white peony, and melon.

We're hard at work getting our Leland cafe ready to open in a few weeks! Follow us for updates and to learn when we'll be opening for the season.

New coffee drop: Ejo Heza from Rwanda is available online now and in cafes this weekend. This is our fifth year working with Ejo Heza, an all-women's co-op. Today the farm’s reputation spans far and wide, and women’s groups from other cooperatives now visit Ejo Heza to see how they are organized and study their techniques. We hope you can taste the immense effort their co-op puts into every pound of coffee. This year, enjoy notes of floral hibiscus, juicy plum, and brown sugar.

Located in the heart of Grand Rapids, our Monroe Center cafe provides a morning reset for visiting tourists, a meeting place for colleagues, and everything in between. Take a seat at the bar and get the behind-the-scenes view of drink making with our baristas.

Miguel Ortiz is a native of Santa Barbara and a lifetime coffee farmer operating his farm with his wife and children. The very first producer we worked with out of Santa Barbara, Miguel is viewed as the patriarch of Las Flores, and he drives the quality in the area. We met him on our initial visit to this increasingly famous micro-region and knew that his coffee was a showcase of what makes this region so unique. The climate is cool, making the harvest one of the later ones we find in Central America. During harvest, a team of 10-15 people - mostly family - harvest the cherry. After harvest, the coffee is first dry fermented for 16 hours. The coffee then moves to a parabolic dryer, a specialized tool that utilizes solar power for drying agricultural products, for roughly 7 days.

We're looking for baristas to join our Leland cafe team. Learn more and apply at the Careers link in bio.

All our cafes offer a variety of non-coffee drinks, including iced and hot tea and cascara — for those days when you feel like switching it up.

Did you know that when we first opened, we roasted our coffee in the basement of our Monroe location?