DRINK COFFEE DO STUFF is Lake Tahoe’s specialty coffee roaster and was built with the belief that extraordinary coffee leads to an extraordinary life. The mantra began in the Swiss Alps in 2012 during founder Nick Visconti’s pro snowboarding days and continues today at their roasting headquarters and five coffee shops across the greater Lake Tahoe region. As specialty coffees grow at elevations similar to that of their roastery, all their coffees are sourced from the mountains and roasted in the mountains, resulting in unparalleled sweetness only achieved by altitude roasting.

The focus of their award winning roasting style is to maximize sweetness and reveal origin characteristics. Roasting at 2000ft, in the Lake Tahoe region, provides them with unique environmental advantages to execute this consistently. Due to less atmospheric pressure, moisture loss begins earlier in the roasting process extending the coffee’s development phase per roast degree. This allows DCDS to emphasize sugar carmelization while preserving palatable acidity at earlier roast degrees resulting in an end-cup experience that is more sweet, less bitter, and only achievable by high altitude roasting.