Tunnel City Coffee - Our History

	photo: Burr & McCallum
Like many interesting projects, this one began in mom’s garage. Paul Lovegreen started his coffee adventure by experimenting with a tabletop unit to roast his own coffee. A longtime coffee connoisseur, Paul was seeking to control the quality and freshness of coffee that he consumed. Paul would drive to the Brooklyn shipyards to fetch 600 pounds of beans at a time in the back of his little Toyota pickup. Mom’s garage was the site of numerous taste tests, trial runs, and explorations of different beans and different roasting techniques and profiles. One neighbor, alerted by the smells wafting around, traded his home-made honey for fresh roasted coffee. Before long, Paul was selling directly out of his truck: Cold Spring Coffee Roasters was born. Paul, a Bennington native, set up shop in a 600 square foot storefront on Spring Street in Williamstown in 1992. Cold Spring Coffee Roasters Paul began exclusively as a roaster, selling six to eight types of beans and roasts in an average week. West coast professors and students formed a small but excited core of coffee lovers and early supporters and encouraged Paul to offer espresso drinks. In 1996 the shop expanded to 1400 square feet. Inspired by the coffee shops popping up on the west coast, Paul added tables and chairs, counter service, and a kitchen downstairs for basic baked goods. The roasting unit remained in the center of the room for eight years. In October of 2001, Paul dove into the pastry business by hiring Pastry Chef Dara Lindley. A European pastry case was installed and Williamstown was introduced to Triple Chocolate Mousse cake, Almond Rings, and other delectables all made on the premises. Tunnel City Coffee Roasters In October, 2004, looking to expand, Paul moved his roasting operation to North Adams, a site rich with history. A former center of commerce and industry, the city’s beautiful historic buildings in Western Gateway Heritage State Park now house a variety of museums, restaurants, shops, and vendors. 2,000 square feet are devoted to production of our roasted coffee beans. At the same time the café moved to a new Burr & McCallum building at the end of Spring Street. The more manageable space provided an open air café in the summer with additional seating outside. With these new locations came the new name — Tunnel City Coffee — which reflects Paul’s commitment to the Northern Berkshires, and his recognition of an area that honors all the hard work and dedication represented in the rich history of this region. Tunnel City, also known as North Adams, was nicknamed for the Hoosac Tunnel — at 4.75 miles, the longest tunnel in North America when constructed in the 19th century, and an important link for the western part of the state and beyond to the industry in Boston and the east. Micro-Roasted in the Heart of the Berkshires Tunnel City Coffee employs approximately 20 people, mostly locals, and serves millions (or hopes to)! Paul, along with his staff, are happy to share their passion for a well-crafted coffee. Enjoy our fresh roasts at our café or CALL US and we’ll send you a pound today!

Like many interesting projects, this one began in mom’s garage. Paul Lovegreen started his coffee adventure by experimenting with a tabletop unit to roast his own coffee. A longtime coffee connoisseur, Paul was seeking to control the quality and freshness of coffee that he consumed.

Paul would drive to the Brooklyn shipyards to fetch 600 pounds of beans at a time in the back of his little Toyota pickup. Mom’s garage was the site of numerous taste tests, trial runs, and explorations of different beans and different roasting techniques and profiles.

One neighbor, alerted by the smells wafting around, traded his home-made honey for fresh roasted coffee. Before long, Paul was selling directly out of his truck: Cold Spring Coffee Roasters was born. Paul, a Bennington native, set up shop in a 600 square foot storefront on Spring Street in Williamstown in 1992.

Cold Spring Coffee Roasters
Paul began exclusively as a roaster, selling six to eight types of beans and roasts in an average week. West coast professors and students formed a small but excited core of coffee lovers and early supporters and encouraged Paul to offer espresso drinks. In 1996 the shop expanded to 1400 square feet. Inspired by the coffee shops popping up on the west coast, Paul added tables and chairs, counter service, and a kitchen downstairs for basic baked goods. The roasting unit remained in the center of the room for eight years.

In October of 2001, Paul dove into the pastry business by hiring Pastry Chef Dara Lindley. A European pastry case was installed and Williamstown was introduced to Triple Chocolate Mousse cake, Almond Rings, and other delectables all made on the premises.

Tunnel City Coffee Roasters
In October, 2004, looking to expand, Paul moved his roasting operation to North Adams, a site rich with history. A former center of commerce and industry, the city’s beautiful historic buildings in Western Gateway Heritage State Park now house a variety of museums, restaurants, shops, and vendors. 2,000 square feet are devoted to production of our roasted coffee beans.

At the same time the café moved to a new Burr & McCallum building at the end of Spring Street. The more manageable space provided an open air café in the summer with additional seating outside. With these new locations came the new name — Tunnel City Coffee — which reflects Paul’s commitment to the Northern Berkshires, and his recognition of an area that honors all the hard work and dedication represented in the rich history of this region.

Tunnel City, also known as North Adams, was nicknamed for the Hoosac Tunnel — at 4.75 miles, the longest tunnel in North America when constructed in the 19th century, and an important link for the western part of the state and beyond to the industry in Boston and the east.

Micro-Roasted in the Heart of the Berkshires
Tunnel City Coffee employs approximately 20 people, mostly locals, and serves millions (or hopes to)! Paul, along with his staff, are happy to share their passion for a well-crafted coffee. Enjoy our fresh roasts at our café or CALL US and we’ll send you a pound today!