Finding the Nuances: Enduro Coffee Roasters

When we think of coffee, there is the daily ritual of so many people who rely on the burst of concentrated energy to start their days. Before fixing that cup of joe, however, the process of roasting the beans transforms them into what we brew and unlocks the robust flavors they possess. For the partners behind Enduro Coffee Roasters, Dan Bintliff (Tanglewood Tiger, Class of 1996) and Anthony Parrotta, roasting is everything. They have been in business for three years, focusing on the preparation of wholesale coffee and tea. You don’t have to go far to get Enduro Coffee; they offer online retail or call to schedule a pickup.

Photo courtesy of Enduro Coffee Roasters

Born and raised in Fort Worth, the pair first met in high school. While Parrotta was living in Austin playing music, he was also working in cafes. Most notably, he developed his chops at the renowned Texas Coffee Traders for five years. After they got married, he and his wife decided to move back to Fort Worth. Bintliff would add his business acumen to the skills and passion for coffee Parrotta had developed. They help businesses access fresh, locally roasted specialty coffee at prices competitive to the big box wholesalers.

Roasting coffee is about finding the nuance of flavor held in the raw green coffee bean and bringing that to fruition in the final product. Step one is finding the best green coffee. Enduro Coffee Roasters source the best organic, fair-trade beans available. They are developing relationships with farms who share their approach environmentally and those who treat local farmers fairly. Distributors in North Carolina, Houston, and Oklahoma connect them. Eventually, when they can travel more, they expect to work more directly with the farmers.

Photo courtesy of Enduro Coffee Roasters

To create the cleanest cup of coffee, Anthony Parrotta uses the Sivetz Fluid-Bed Coffee Roaster, which uses a ‘once through’ airflow system, electronically controlled reproducible roasts. The result is fully developed beans with a rich aromatic taste. They are the only roasters in Fort Worth using the Sivetz, which Parrotta knows inside and out after working on one for years.

The cleaner roasting process removes debris and defects with clean air. It makes for a more consistent and cleaner cup than the traditional roasting styles, further allowing the coffee attributes to find the palette easily. Any roaster’s goal is to consistently deliver a good flavor that lacks negative impressions through the aftertaste.

Given its wholesale focus, the flavor is the most important thing. Enduro Coffee Roasters will also bring supporting accouterment, including stirrers, to create coffee stations for any businesses in need. Enduro has satisfied coffee fans at many cafes, restaurants, offices, and churches across Fort Worth and beyond, including the new Carter’s Coffee drive-thru in the TCU area and an opportunity to develop a custom roast for Maple Branch Craft Brewery’s Coalition Coffee Stout. Also, they offer discounts for first responders who are looking for delicious coffee.

Photo courtesy of Enduro Coffee Roasters

Enduro Coffee Roasters has recently announced the production of their single-serving pods, or K-cups, with their freshly roasted beans in 100% compostable pods. They are proud to provide high-quality coffee for pods that are safer for the environment. It is a product no other micro-roaster in the city is offering. To further their positive impact, a portion of each sale of their Big Blend coffee to the Texas Parks and Wildlife.

For more information, check out their website, https://www.endurocoffee.com/, where they have details regarding flavored blends like their Whiskey Blend and Pumpkin Spice.

Besides coffee, they also have high-quality loose-leaf tea or filter packs for restaurants to brew in large batches. Enduro Coffee Roasters continues to grow despite the slow-down, even after losing a few clients due to Covid-related closures. They anticipate a move to a new space that will allow them to build out a retail side with a walk-in espresso bar in the spring of 2021.

An Austin native, Lyle Brooks relocated to Fort Worth in order to immerse himself in the burgeoning music scene and the city’s rich cultural history, which has allowed him to cover everything from Free Jazz to folk singers. He’s collaborated as a ghostwriter on projects focusing on Health Optimization, Roman Lawyers, and an assortment of intriguing subjects requiring his research.