Dynamite gets bigger without blowing up

photo by Max Cooper

Dynamite Roasting Company is building a new place for its beans. The Black Mountain-based coffee company will expand into a 1,200-square-foot production space in December.

For the past four years, roast-master and co-owner Andy Gibbon has roasted the beans inside Dynamite's coffee shop, where patrons can watch the process. The shop's roaster will remain for special batches, Gibbon says, but he's looking forward to increasing capacity in the new space, which is next door to Pisgah Brewing Company, just over a mile from Dynamite's current U.S. Highway 70 spot.

The new space will include an upgraded roaster. The old machine roasts 15-20 pounds of coffee beans per batch; the new one will produce 50 pounds. “It gives us a little bit more flexibility,” Gibbon says.

Recently, Dynamite has gained some important new accounts. City Bakery, Mission Hospital, Warren Wilson College and Montreat College stock their beans. With the new roasting facility, Gibbon and his partner, Josh Gibbs, hope to expand distribution to grocery stores.

Even as Dynamite grows, Gibbon says it will remain a regional company. “We try not to overstretch,” he says. “Coffee's really perishable, so we try not to reach too far outside of our local region.”


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