757: Inside the Cult of Canyon Coffee
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In this episode of 'This Is TASTE,' host Matt Rodbard welcomes co-founders Allie Walsh and Casey Watalevich of Canyon Coffee, the L.A.-based specialty roaster known for its organic and regenerative coffee practices. The conversation dives into the philosophy behind Canyon’s success—centered on warmth, consistency, and community—while tracing their journey from early pop-ups to opening a second location in Brooklyn’s Prospect Heights. The hosts explore what sets Canyon apart in a crowded coffee landscape: a commitment to quality over viral trends, a strong brand identity rooted in music and art, and a deep, long-term relationship with coffee farmers. They also discuss the challenges and rewards of expanding into New York, the strategic choice of partnering with top local bakers Amanda Perdomo and Zoe Kanan, and the surprisingly warm reception from New Yorkers despite the long lines. The episode closes with a rapid-fire round revealing personal favorites, from mint chip ice cream to dreamy fictional meals like those in 'Moonstruck.' The overall tone is celebratory and insightful, highlighting the human-centered approach behind a modern coffee brand.
Canyon Coffee’s success stems from a consistent focus on quality, warmth, and community—not viral trends or gimmicks.
Long-term partnerships with farms like Aspressar Co-op in Colombia and Snap in Ethiopia are central to Canyon’s ethical and sustainable sourcing.
The Brooklyn location was chosen not just for market potential but for emotional resonance, with a friend spotting the perfect spot and the founders feeling it was 'too right' to pass up.
The team prioritizes operational efficiency and speed—especially in New York—by eliminating pour-overs and using tap drinks and multiple points of sale to reduce wait times.
Partnerships with local artisans like Amanda Perdomo and Zoe Kanan elevate the café experience and reflect Canyon’s commitment to supporting creative talent.
…and 3 more takeaways available in PodZeus
The Return of Three Things: L.A. and New York Food Highlights
Matt and Eliza kick off the episode with their 'Three Things' segment, sharing recent food experiences from Los Angeles and New York. Highlights include Chainsaw, a vibrant Venezuelan spot in Melrose Hill; Dame, a beloved seafood restaurant in New York that’s thriving after five years; and Quarter Sheets, a dynamic L.A. pizzeria with a stellar dessert program. They also mention Malai ice cream and Songbuk-dong, a classic Koreatown gem.
The Rise of Canyon Coffee: From Humble Beginnings to a National Brand
“We decided that what would really justify it for ourselves was this idea that we could add warmth to people's lives.”
The New York Move: Why Brooklyn and How It Feels Right
“It felt too right. Totally. Like this feels too right.”
Design, Community, and the Art of the Line
“We wanted to move quick and honestly that's how we designed the space.”
The Power of Partnerships: Bakers, Farmers, and Long-Term Relationships
Allie and Casey detail how they sourced pastries from Amanda Perdomo and Zoe Kanan—both first wholesale clients—through personal connections and tastings. They also highlight their decade-long relationships with coffee farmers, including the Aspressar Co-op in Colombia, which they helped certify as regenerative organic.
“We decided that what would really justify it for ourselves was this idea that we could add warmth to people's lives.”
“It felt too right. Totally. Like this feels too right.”
“We wanted to move quick and honestly that's how we designed the space.”
Hosts
Guests
Canyon Coffee
brand
Allie Walsh
person
Casey Watalevich
person
Matt Rodbard
person
Eliza Barbanel
person
Prospect Heights
place
Echo Park
place
Zoe Kanan
person
Amanda Perdomo
person
Quarter Sheets
other
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