About Us


Drink the coffee.

Join the community. 


a community of likeminded people who love travel and adventure.

Whether you're going on a ski trip and want a buddy to shred with or getting into fly fishing and want a few pointers from an experienced angler. 

Our community is here for you.


I started BCC when I was 15 years old. I had no clue how a business was run and I failed miserably. My coffee wasn't good. At all. 


I've now developed new skills, grown as a person and became much more aware of what it truly takes to succeed in this industry. In 2019, i was going to change directions, away from coffee. However, Over the past few years, I've had the opportunity to work with so many amazing people. I couldn't see myself leaving this community. So We carry on. 

I started going down the rabbit hole with coffee after I read about how challenging it was to grow coffee and how meticulous the process of developing great tasting coffee can be. 


I also saw the reverse side of coffee. The community around coffee. How billions of humans have such a valued bond with a beverage that visually, appears to be nothing more than brown water. It's the unity for me. Regardless of what that day holds, how important it may be, people from all different walks of the earth donate time and energy every morning to raise their mugs. 


I saw specialty coffee as a challenge. One that I was going to conquer.

In summary, this business is quite literally the collision of a few of my greatest passions. Adventure, Travel and Craft Coffee. I take immense pride in the coffee that we roast and the community of great people that consume it. Ultimately I'm trying to create a tribe of people who occupy the same value structure, passions and drive. 

One of my goals for this company is to give back to the community that supports us by planting 250,000 trees within the next 10 years. 

Kyle Morgan, Owner and Founder

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My Favourite coffee:

This coffee boasts such a balanced flavour profile. The perfect blend between sweet and spicy. Not too acidic. It also happens to be grown on the foothills of the worlds largest active volcano (Which just sounds awesome), 

My favourite brew method for this coffee is a pour over. Usually a V60.