MAUPIN, OREGON- Stickers to be placed on packages of coffee at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. Owned and run by Suze Riley, the small batch coffee roaster has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Surrounded by yet-to-be roasted green coffee beans at Maupin Coffee Company owner Suze Riley talks about the roasting process in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Coffee beans from Sumatra are roasted at 400 degrees for 15 minutes in an air roaster at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, owner Suze Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Freshly roasted Columbian coffee beans cool on cooling racks at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, owner Suze Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Suze Riley, owner of Maupin Coffee Company, pours freshly roasted Columbian coffee beans into a storage bin at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Suze Riley, owner of Maupin Coffee Company, pours freshly roasted Columbian coffee beans onto a cooling rack at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Suze Riley, owner of Maupin Coffee Company, is photographed outside of Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Suze Riley, owner of Maupin Coffee Company, is photographed outside of Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Freshly packed packages of coffee are ready for delivery at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. Owned and run by Suze Riley, the small batch coffee roaster has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Stickers to be placed on packages of coffee at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. Owned and run by Suze Riley, the small batch coffee roaster has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Surrounded by yet-to-be roasted green coffee beans at Maupin Coffee Company owner Suze Riley talks about the roasting process in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Coffee beans from Sumatra are roasted at 400 degrees for 15 minutes in an air roaster at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, owner Suze Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Freshly roasted Columbian coffee beans cool on cooling racks at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, owner Suze Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Suze Riley, owner of Maupin Coffee Company, pours freshly roasted Columbian coffee beans into a storage bin at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Suze Riley, owner of Maupin Coffee Company, pours freshly roasted Columbian coffee beans onto a cooling rack at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Suze Riley, owner of Maupin Coffee Company, is photographed outside of Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Suze Riley, owner of Maupin Coffee Company, is photographed outside of Maupin Coffee Company in Maupin, Oregon on January 29, 2026. A small batch coffee roaster, Riley has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
MAUPIN, OREGON- Freshly packed packages of coffee are ready for delivery at Maupin Coffee Company in Maupin, Oregon on January 29, 2026. Owned and run by Suze Riley, the small batch coffee roaster has worked hard at perfecting air roasting for her beans. Air roasting allows for a smooth, dark roast. Often called fluid bed roasting, it is a method that uses a high-velocity stream of hot air to suspend, circulate and evenly roast green coffee beans, acting similar to a hot air popcorn popper. The process separates the beans from their chaff, or skin, and avoids direct contact with hot metal surfaces resulting in a cleaner, less bitter and more consistent flavor profile. Her website says the company uses only organic and fair-trade beans from all over the world and specializes in “roasting small batches to ensure a deep, intense perfect level of richness and complexity.” Her blends are named after various rapids and campgrounds along the Deschutes River. (Photo by Aziza Cooper-Hovland/Columbia Gorge News)
WASCO CO. — Suze Riley, sole proprietor of Maupin Coffee Co., really does it all.
“I’m the roaster, the packer, and designer and the delivery girl,” Riley said, and on top of that, she’s a Realtor, a motorcyclist, and, during COVID, became very involved with the Maupin Chamber of Commerce.
Riley is passionate about making a beautifully roasted, ethical product for her customers. She uses an air roaster rather than a traditional drum roaster, which allows her beans to roast darker without burning against the barrel of the drum ; it’s usually what prevents other types of roasters from getting the beans as dark as Riley prefers.
“In Portland, we’ve got hundreds of roasters who are drum roasting, but roasting light to medium, because they’re all trying to stay away from burn, which means you never get that, that full, full espresso taste,” she said.
Riley took over Maupin Coffee Co. from a couple she used to buy beans from herself. When the FDA changed the requirements for a coffee roasting set up to align with prepared food safety standards, the previous owners — who had been running it from their garage — weren’t interested in adding a triple sink set up and the other requirements.
“Well, I’ll buy it,” said Riley who got herself set up in the old Maupin city building in the mayor’s office (the name of one of the roasts for her other coffee roasting imprint, Bold which predominantly sells to her fellow motorcyclist clientele).
“Roasting in Maupin is absolutely optimal because we are a very, very dry atmosphere here,” said Riley. This is ideal for storing and processing the green beans because she never has to worry about mold or other creepy crawlies which can be a concern in other climates. With clean, sealable tubs, Riley’s set up is efficient and perfect for her small batch, roasted to order model.
“As long as they’ve been shipped to you in a good condition,” Riley said, “it’s really, really easy to keep them in a good condition.”
Riley is passionate about making sure her product is produced ethically.
“Four years ago, I didn’t know any of that stuff,” said Riley, describing that she’s learned about time frames, harvests, farmers and their infrastructure, and the proper way to decaffeinate green beans — Swiss Water Process, which is the only chemical free way to decaffeinate beans, and the only method she’d buy.
During the pandemic, Riley would do doorstep delivery so people didn’t have to worry about contamination, “so I got to know pretty much everybody, and I still know pretty much everybody and I love that,” she said. Riley still makes a delivery in Portland every Friday and takes pride in shipping out each order quickly.
“You put an order in online, I see it come in, I roast and then if you’re doing a local pickup, then I will text you and tell you when it’s available,” said Riley. “I’ll ship is absolutely anywhere in the contiguous and it’s fast.” An order can come in on Monday, and be in the coffee pot on Thursday.
This year so far has been the biggest year Riley has seen, and she’s excited to continue providing the quality that originally made her say, “Oh my God, this stuff is the sh-t.”
Orders can be made at maupincoffee.com, and customers can pick from a number of blends all named after rapids and campgrounds along the Deschutes River.
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