Ryan Okko is a Southern California–based coffee roaster shaped as much by the ocean as by the cafe. He grew up working in coffee shops, where an early exposure to espresso bars and roasting culture turned into a long-term fixation with the details behind a good cup.

 

Ryan became interested in process. He spent years learning how coffee moves from farm to roaster to cup, paying close attention to sourcing, processing methods, and bean quality. That curiosity led him beyond the bar and into roasting.

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He purchased a small roaster and began roasting at home, handling every batch himself. The work was methodical and hands-on, driven by experimentation and repetition rather than scale. 

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Ryan met Jack, a sailor and fellow coffee obsessive with a similar respect for craft and restraint. The partnership grew naturally, grounded in a shared approach: thoughtful sourcing, careful roasting, and no shortcuts.

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Today, every coffee is still roasted in-house, with the same attention that started it all. The focus remains on transparency, quality, and honoring the work done at the farm level.