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Wyoming's Premier Coffee Roaster

Cody Coffee Roaster is a local family-owned artisan coffee roaster with two locations in Cody, Wyoming and a mission to give back to the unique Wyoming way of life by providing quality coffee and food to the community, contributing to the growth of our little patch of paradise. We roast the best coffee in Wyoming by sourcing the best fair trade organic green coffee beans and roasting them at high-altitude to Wyoming perfection in our precision small batch roaster. 

We continuously aim to be the community’s best one-stop-shop for coffee and food in a cheerful, ambient, welcoming atmosphere built for community, blossoming relationships, and getting stuff done!

Our family and staff are excited to introduce everyone who walks through our door to the smooth, delightful taste of our artisan roasts. Many have said Cody Coffee is the best coffee they’ve ever tasted, in fact Cody Coffee is now receiving coffee orders from all over the country to be regularly enjoyed at home.


The Family Behind the Coffee

Marian was raised in Cody and has always been involved in sports and other physical endeavors. In 2010, she graduated with a Bachelor in Physical Education from the University of Wyoming and has been teaching PE at Cody Middle School, coaching Cody High School Girls Soccer since. She is married to Rodney Meyers, a Wyoming Highway Patrolman and they have two kids, Jackson and Anthony. 

When they're not roasting coffee, the family likes to enjoy the beautiful Wyoming outdoors. Their free time revolves around being outside, hiking, camping, biking, boating, fishing, and hunting among other things which all provide peace of mind.

Robert Reed, his wife, daughter Marian, and her husband Rodney acquired Cody Coffee Roasters having a long family history of coffee-loving Wyomingites. Robert vividly remembers his father roasting coffee in a conventional home oven during his childhood; his father and brother even ventured to Costa Rica to look into acquiring a coffee plantation. Though they did not purchase the plantation, the spirit of coffee has lived on for generations in the family. 

Robert, with a career history in the Forest Service, teaching biology classes, research science, and nursing for many years decided to venture on a new path after retirement. He has fully immersed himself in the world of coffee, learning how to roast a wide variety of coffee to perfection from the best fair trade organic sourcing, bean temperature, environmental temperature, exhaust temperature, and extensive monitoring.

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