Also published in the June/July issue of Philly Beer Scene.
Woody Decasere has tried to roast everything—well, all things coffee.
He spent over a five-year stint weaving his way through the world’s supply of coffee, roasting different beans from varying parts of the world two times a week. This obsession sprouted after residing in Palo Alto for eight months in the early 90s, when the coffee house scene was only just beginning.
Fast-forward more than a decade later, Woody continued to maintain his “coffee connoisseur” status, residing in southeastern PA where he always sought out small roasters, sourcing the best coffee he could in his nearby radius.
Around the same time, circa 2007, a group of friends, Aaron Peazzoni, Rob Altieri and Scott Hackman, wanted to jump-start a business that would support a Nigerian coffee farmer, supplementing the grower by buying his coffee beans. Soon, the friends sought out Woody, and in the basement of the Hackman family farmhouse of Souderton, the first batch of One Village Coffee was completed in a mere five-pound roaster.
History unfolds from there, with Woody as the first and only chief roaster that OVC has seen. (He’s clear, too, that the five-pound roaster was, in fact, a “real hassle.”) The small batch specialty roasting gang has maintained their philosophies within their coffee operation since day one: to always make great coffee that supports even greater causes.
Woody has since maintained his coffee knowledge, too. He can name every bean that the company has ever used, where it was sourced and all of its characteristics. “I always want to have direct connect with our coffee,” he said. “It’s not an automated process, roasting is about using the senses. I prefer the hands on approach.”
With constant growth, in 2009, the One Village operation moved out of CEO, Steve Hackman’s farmhouse, into his garage and eventually to its current location, a warehouse off Cassel Road in Souderton. Working with Andrew Blyth, senior trader of Royal Coffee—an importer of organic and fair-trade specialty coffees, OVC regularly encounters new bean varieties that allow for an always-fresh experience.
“Each coffee has its own history and we roast it to its best flavor,” said Woody. One time, he confesses, he fine tuned a blend for over 6 month until the batch was “just right.” Woody’s favorite of his OVC blends? The Espresso Nordico Blend, which is said to pack eye-popping superhero strength.
“Since coffee is like any crop, it changes every year,” he continued. “We are constantly evolving our roasts and every three months coming up with new offerings.”
Now, with a forty-pound roaster on hand and a few years under its belt, OVC has established themselves as not only a product but an experience. Their “great cup of coffee” moment begins the second the coffee bag is pulled open and a caffeinated whiff escapes the perimeters. This stellar scent is thanks to their hefty roaster that makes use of indirect heating and softer rays, which lends an overall smooth final product.
Late last summer, they even joined forces with Bill Covaleski, brewmaster of Victory Brewing Company, to concoct a draft-only beer that had a base of brown ale mashed with One Village’s Smart Blend coffee. The beer, Victory Village, steered clear of a heavier stout and packed an honest-to-goodness coffee taste amongst a silky, light pour.
It is easy to notice One Village’s communal ties, whether they’re working with one of many Philadelphia coffee shops, organic-forward grocery shops (Whole Foods), schools (University of Penn’s Wharton School has its own One Village blend), devising a local village blend (see the new Garden State variety), or helping start a Philadelphia Coffee Week come October, OVC is constantly encouraging you to have the best experience you can with your coffee.
“I’m always in the mindset of making and brewing great coffee for the local community, brought to you by me, the “Coffee Geek,” chuckled Woody. For more information, visit onevillagecoffee.com.
For more photographs from our visit to One Village Coffee, click here.
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