About

I’m Dyllan Castia. Dilly Joe is my roasting company in Livermore, California. Home kitchen. Cottage food. That’s not a disclaimer I hide. That’s how it gets to you the day I roast it.

I learned coffee behind the bar at Rosetta Roasting, then started roasting on my own. The work is the same every batch. Measure the curve. Taste it. Change one thing. Do it again until the cup is what I meant.

I don’t keep roasted coffee sitting around. I only stock green. You choose light, medium, or dark, and whether you want beans or a grind for your brewer. Then it goes out around the Tri-Valley, or it ships within California.

There’s no storefront. The shop is the shop.

What’s in the hopper

Dilly’s Blend. Three years of Caribbean-leaning experiments. Chocolate, a little earth, orange citrus, creamy body.

Haiti Savanne Zombie. Shade-grown. Low acidity, sweet chocolate, floral aroma.

Decaf Peru Sol y Café. Green coffee from Sol Y Café, a Peruvian cooperative (their green is sold as certified organic; this roasted coffee is not sold as organic). Milk chocolate, caramel, orange, creamy body.

If you want it a certain way, tell me. I can do it.