In 1984, after training in the tradition of Alfred Peet, Susan Ohori brought a new kind of coffee to Santa Fe — small-batch, carefully roasted, meant to be savored rather than rushed.

Ohori’s became the first specialty coffee roaster in New Mexico — and remains the longest continuously operating roastery in the state.

What began as a single drive-through near the Capitol became part of the city’s rhythm.

Dark roast is our foundation. It’s what we drink, what we return to, and what we have spent years learning to develop fully and well.

Our range begins with a deeply developed Italian roast, moves through a balanced French, and continues across four additional profiles from medium to medium-light. Each coffee is guided to the roast that brings forward its structure, sweetness, and character — never rushed, never overdone.

Bold and Balanced. Roasted with attention. Finished with care.

Ohori’s has been named Santa Fe’s “Best Coffee” time and again by local publications, featured in the New York Times, and recognize by New Mexico’s restaurant community, including 2021's New Mexico Restaurant Manager of the Year — a recognition that reflects our care and leadership.

We’re grateful for these acknowledgments. They reflect years of steady roasting, attentive service, and commitment to our craft.

And our true treasures are our customers who return — often telling us that once they’ve found Ohori’s, there’s no going back. Many say they’ve searched widely and still return for something they can’t quite find elsewhere.