In the vast landscape of American coffee culture, a remarkable transformation is taking place along the iconic Route 66. Once known for serving bitter, astringent coffee that was merely “brown and hot,” this historic highway now hosts some of the most innovative and quality-focused coffee roasters in the country. This evolution mirrors the broader specialty coffee movement that has swept across the United States and beyond, bringing with it a newfound appreciation for the complex flavors, meticulous processing methods, and sustainable practices that define specialty coffee today.
The Historic Significance of Route 66
Route 66, established nearly a century ago before the U.S. Interstate Highway system, served as a major transportation artery spanning 2,448 miles across eight states: Illinois, Missouri, Kansas, Oklahoma, Texas, New Mexico, Arizona, and California. Immortalized in John Steinbeck’s “The Grapes of Wrath” as “The Mother Road” and celebrated in Nat King Cole’s classic “(Get Your Kicks on) Route 66,” this highway holds a special place in American cultural heritage.
Though officially decommissioned in 1985 to make way for the modern freeway system, Route 66 continues to evoke nostalgia and fascination. The coffee served along this route during its early days was unremarkable—cheap, bitter, and forgettable. However, as specialty coffee has expanded beyond metropolitan centers over the past five decades, the quality and diversity of coffee offerings along Route 66 have undergone a remarkable transformation.
The Specialty Coffee Revolution
The specialty coffee movement, characterized by its emphasis on quality, traceability, and unique flavor profiles, has fundamentally changed how consumers perceive and experience coffee. No longer just a caffeine delivery system, coffee is now appreciated for its complexity and diversity—much like fine wine or craft beer.
This revolution has reached even the most unexpected corners of America, including the small towns and cities along Route 66. Today, coffee enthusiasts traveling this historic route can discover exceptional coffees prepared by passionate professionals who are dedicated to their craft.
Experimental Processing: Pushing Boundaries of Flavor
Among the most exciting developments in the specialty coffee scene along Route 66 is the emergence of experimentally processed coffees. These innovative approaches to coffee processing go beyond traditional methods to create unique flavor profiles that challenge conventional expectations.
Regent Coffee’s Colombia Finca El Paraiso Lychee (95 Points)
In Glendale, California, Regent Coffee offers a remarkable example of experimental processing with their Colombia Finca El Paraiso Lychee coffee, which earned an impressive 95-point score. This coffee, produced by the meticulous Colombian farmer Wilton Benitez, undergoes a specialized thermal-shock process that imparts distinctive fruit notes.
The result is a complex cup with flavor notes of rambutan (slightly more savory-complex than lychee), candied violet, ginger blossom, and sandalwood. This coffee demonstrates how innovative processing techniques can transform even familiar coffee origins into something extraordinary and unexpected.
Iconik Coffee Roasters’ Colombia Las Perlitas Anaerobic Honey (94 Points)
Santa Fe, New Mexico’s Iconik Coffee Roasters presents another exceptional experimentally processed coffee with their Colombia Las Perlitas Anaerobic Honey (94 points). The anaerobic honey process, which involves fermenting the coffee beans in an oxygen-deprived environment with some mucilage still attached, creates a uniquely complex flavor profile.
This coffee showcases notes of cocoa nib, strawberry guava, cashew butter, pink peppercorn, and lemongrass—a testament to how controlled fermentation can enhance and transform coffee’s natural flavors.
Klatch’s Panama Altieri Luci Geisha Natural Cold Dry Ferment (94 Points)
Klatch Coffee, based in Rancho Cucamonga, California (located in the famous Route 66 Thomas Winery Plaza), offers a luxurious example of experimental processing with their Panama Altieri Luci Geisha Natural Cold Dry Ferment (94 points). This coffee combines the naturally exceptional qualities of the Geisha variety with innovative cold dry fermentation techniques.
The result is a sensory extravaganza featuring notes of Juicy Fruit gum, tangerine, chocolate fudge, and narcissus. While this coffee commands a premium price, it represents the pinnacle of what’s possible when exceptional coffee varieties meet innovative processing methods.
Classic Coffees: Tradition Meets Excellence
While experimental coffees push the boundaries of flavor, classic washed coffees continue to form the backbone of specialty coffee offerings. Along Route 66, several roasters excel at highlighting the clean, balanced profiles that have defined quality coffee for generations.
DoubleShot Coffee Company’s Costa Rica La Minita (94 Points)
Tulsa, Oklahoma’s DoubleShot Coffee Company demonstrates that traditional approaches can yield exceptional results with their Costa Rica La Minita (94 points). This classic washed coffee receives a slightly more developed roast than typical light-roasted specialty coffees, bringing out notes of wisteria, hazelnut, dark chocolate, date bar, and Meyer lemon zest.
The coffee’s plush, satiny body complements its complex flavor profile, showing that traditional origins and processing methods can still surprise and delight when handled with care and expertise.
Handlebar Coffee’s Honduras Marcala (93 Points)
Santa Barbara’s Handlebar Coffee offers another excellent example of classic coffee done right with their Honduras Marcala (93 points). This medium-roasted coffee presents a deep-toned profile with notes of Nutella, mandarin, red plum, marjoram, and cedar.
The balanced approach to roasting ensures there are no sharp edges, resulting in a harmonious cup that showcases the natural qualities of this Central American coffee.
Intuition Coffee’s Costa Rica Don Claudio (93 Points)
Peoria, Illinois-based Intuition Coffee contributes to the classic coffee category with their Costa Rica Don Claudio (93 points). This coffee exemplifies what makes Costa Rican coffees so appealing for everyday drinking: balance and vibrancy, with cocoa tones complemented by sweet citrus notes and distinct stone fruit characteristics.
Cutbow Coffee’s Kenya Nyeri AA (93 Points)
Albuquerque’s Cutbow Coffee showcases the distinctive qualities of Kenyan coffee with their Kenya Nyeri AA (93 points). This coffee epitomizes everything that makes Kenyan coffees special: unabashedly savory notes reminiscent of tomato vine, sweet citrus characteristics similar to pomelo, and a grounding element of crisp cocoa nib.
Thoughtful Blends: Crafted Combinations
While single-origin coffees often receive the most attention in specialty coffee circles, thoughtfully crafted blends demonstrate a different kind of expertise. The best blends are carefully composed to create balanced, consistent, and complex flavor profiles that can sometimes exceed the sum of their parts.
Red Rock Coffee Roasters’ Roadrunner Blend (93 Points)
Albuquerque’s Red Rock Coffee Roasters offers their legendary Roadrunner Blend (93 points), a family recipe that has remained relevant for decades. This blend uses Sumatran coffee as its base, providing earthy sweetness with notes of petrichor, molasses, and cedar. Rotating Central and South American coffees add brightness and complexity, creating a blend that honors New Mexico’s landscape and wildlife.
Ragamuffin Coffee Roasters’ Better Day (92 Points)
Newbury Park, California’s Ragamuffin Coffee Roasters presents Better Day (92 points), an omni-blend originally designed for espresso but equally impressive when brewed as filter coffee. This medium-roasted blend features notes of milk chocolate, crisp pear, sassafras, and a hint of gardenia, making it versatile enough to stand up to milk while retaining gentle brightness.
Single Speed Coffee Lab and Roastery’s Danger Monkey (91 Points)
Arizona mountain town’s Single Speed Coffee Lab and Roastery rounds out the blend category with their playfully named Danger Monkey (91 points). This friendly blend evokes blackberry cobbler with a drizzle of dark chocolate, striking a perfect balance between sweetness and complexity.
The Intersection of Coffee and Community
What makes the specialty coffee scene along Route 66 particularly significant is how it connects to local communities and histories. These coffee roasters aren’t just serving exceptional beverages; they’re creating spaces where people can gather, learn, and connect.
Many of these businesses are deeply rooted in their local communities, drawing inspiration from regional flavors, histories, and landscapes. From Klatch Coffee’s location in the historic Thomas Winery Plaza to Red Rock Coffee Roasters’ New Mexico-inspired Roadrunner Blend, these businesses celebrate their connections to Route 66 and the surrounding areas.
The Future of Specialty Coffee on Route 66
As specialty coffee continues to evolve and expand, the roasters along Route 66 are well-positioned to lead innovation while honoring the road’s historic significance. The combination of experimental processing methods, carefully sourced green coffee, and thoughtful roasting approaches ensures that coffee lovers traveling this iconic highway can experience some of the best coffees America has to offer.
What’s particularly encouraging is the geographic diversity of these quality-focused roasters. From California to Illinois, excellence in coffee is no longer confined to coastal cities or trendy neighborhoods. The democratization of specialty coffee means that exceptional quality can be found in unexpected places—including along America’s most famous highway.
Conclusion: A Journey Worth Taking
For coffee enthusiasts, Route 66 now offers more than just nostalgia and scenic views; it provides a journey through America’s evolving coffee landscape. The ten roasters highlighted in this exploration—Regent Coffee, Iconik Coffee Roasters, Klatch, DoubleShot Coffee Company, Handlebar Coffee, Intuition Coffee, Cutbow Coffee, Red Rock Coffee Roasters, Ragamuffin Coffee Roasters, and Single Speed Coffee Lab and Roastery—represent the best of what specialty coffee has to offer.
Whether you’re drawn to the experimental flavors of a thermal-shock processed Colombian coffee, the classic balance of a washed Costa Rican, or the comforting familiarity of a thoughtfully crafted blend, Route 66’s coffee scene has something to offer. And while a road trip might not be in everyone’s immediate plans, the good news is that all these roasters ship their coffees nationwide, making it possible to experience these exceptional beverages from anywhere.
The transformation of coffee along Route 66 from forgettable diner brew to world-class specialty coffee mirrors the broader evolution of American coffee culture. What was once a utilitarian beverage valued primarily for its caffeine content has become an art form, a craft, and a means of connection. As we look to the future, the continued growth and development of specialty coffee along this historic route promises even more exciting discoveries for coffee lovers everywhere.
