SNUG began with a remarkably consistent request.
Our village residents and the many people who visit our farm kept asking for the same things: an espresso bar, good coffee and tea, a farm pantry, and simply a comfortable place to spend a little time. We listened. An old apothecary shop on the property is now becoming SNUG.
At its heart is our 1962 Faema espresso machine. It is not a modern push-button appliance. It is operated by a trained barista who times the shot, watches the extraction, and makes adjustments by hand. Espresso here is made, not programmed.
We approach our coffee much as we approach yogurt and cultured butter at Swallowtail. We want to know where our ingredients come from, understand how they are handled, and control the quality ourselves. That is why our SNUG espresso and coffee selections are roasted here on the farm.
We roast in small quantities for what we actually expect to use, ideally the same day or within 24 hours. We are not interested in roasting large inventories of coffee simply to put them into storage. Once coffee is roasted, exposure to oxygen begins changing it. Aroma and flavor gradually diminish. Keeping the distance between roasting, grinding, brewing, and drinking deliberately short allows us to serve the coffee as we intended it.
There is nothing particularly complicated about the idea. In fact, SNUG is deliberately uncomplicated.
Good beans. Roasted here. Coffee made by people who know how to make it. A pantry filled with things worth bringing home. And a place where nobody is trying to hurry you along.
SNUG is where time slows down.