Life & Work with Matthew Zuniga

Today, we’d like to introduce you to Matthew Zuniga.

Matthew, we appreciate you taking the time to share your story with us today. Where does your story begin?
I’ve always been drawn to crafty stuff, from antiques to food, whiskey, and cigars. I earned my Bourbon Steward certification after an inspiring trip to the Whiskey Trail in Kentucky a few years back. I took up coffee roasting in 2021 as a passion project.

I started with a small half-pound roaster and a couple of books, and I wanted to make a drinkable cup of Joe. I started by giving away my beans and was getting really good feed back. From that, my brother and I decided to team up and start our own coffee-roasting business.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I think it’s like everything in life: peaks and valleys. One of the hardest things for me has been turning coffee roasting from a hobby into a business. There’s a lot to figure out and a lot of decisions to be made, mostly using trial and error.

Can you tell our readers more about what you do and what you think sets you apart from others?
My specialty has been a medium roast bean.

I find it makes for a good cup of straight coffee, whether it’s drip, pour-over, or French press. Smooth tasting is what I’ve been told, and I’ve taken pride in it. I love introducing people, whether daily drinkers or their first sip, to the experience of great coffee.

Where do you see things going in the next 5-10 years?
The price of raw coffee beans is on the rise. People will be much more choosy with their choices as costs increase, and I’ll have to continue to change and mold myself to accommodate those choices.

Contact Info:

• Website: tiallichocolatesandcoffee.com
• Instagram: @tialli_chocolate_coffee