Four Seasons Coffee Roasters Marks Fifty Years Of Spokane Roasting

⏱ 1 min read

The Short Version

Surviving fifty years in specialty coffee requires more than great beans; it takes strategic pivots. By anchoring their legacy in wholesale partnerships rather than just retail, Four Seasons has evolved from Eastern Washington’s first roastery into a multi-generational powerhouse.

Here’s what you need to know: longevity in the specialty coffee industry isn’t just about bean quality; it is about surviving shifts in consumer culture. When Tom and Leslie Hutchinson established Eastern Washington’s first specialty roastery in 1976, they were entering an entirely untapped market. Moving from San Francisco to Spokane allowed them to build a foundation based on wholesale partnerships, a strategy that remains the company’s backbone five decades later.

Wholesale is still the backbone of our business.

A Legacy Built on Wholesale

The Hutchinsons’ journey has been defined by strategic pivots rather than static growth. From their early days supplying The St. Regis Café to roasting private label beans for Huckleberry’s Natural Markets, the business has navigated several relocations to keep pace with demand. Even when the flagship downtown café closed in 2009, forcing a refocusing on large-scale production, the brand maintained its foothold through local grocery aisles and restaurant accounts like Mizuna and Wild Sage. Wholesale is still the backbone of our business. This steady approach provided the stability needed to eventually move into a massive 9,300-square-foot facility in Spokane Valley.

Family Dynamics and Modern Growth

Today, the operation is steered by son-in-law Jeff Henry, who joined the team in 2005 to help manage the transition into retail grocery spaces. While the scale of operations has grown, the family-owned essence remains intact as Henry’s daughter, Meghan Martin, oversees the newer coffee bar and retail shop. This multi-generational involvement ensures that the technical “behind-the-scenes” science of roasting meets a modern cafe experience. By returning to the downtown scene via a co-owned space in the Catalyst Building, the company is bridging its historical roots with a contemporary retail presence. As they prepare an anniversary blend, the focus stays on the small-batch methods that have defined their profile for half a century. Do you think specialty roasters should prioritize high-volume wholesale or the intimacy of a standalone café?

Questions & Answers

When was Four Seasons Coffee Roasters founded and where did it start?

Four Seasons Coffee Roasters was established in 1976 by Tom and Leslie Hutchinson. The founders moved from San Francisco to Spokane to launch Eastern Washington’s very first specialty roastery in an untapped market. This move allowed them to build a strong business foundation centered on wholesale partnerships. Their early success included supplying local establishments like The St. Regis Café, which helped set the stage for five decades of continuous operation in the regional coffee industry.

How does Four Seasons Coffee Roasters maintain its business through wholesale?

Wholesale partnerships serve as the primary backbone and source of stability for Four Seasons Coffee Roasters. By focusing on large-scale production, the company successfully navigated various shifts in consumer culture and business relocations. They maintain a strong market presence by supplying beans to local grocery aisles and popular restaurant accounts such as Mizuna and Wild Sage. This strategic focus on wholesale allowed the business to expand into a massive 9,300-square-foot roasting facility in Spokane Valley.

Who manages the current operations at Four Seasons Coffee Roasters?

Jeff Henry currently steers the company's operations after joining the team in 2005. As the son-in-law of the founders, he played a critical role in managing the brand's transition into retail grocery spaces. The business remains family-owned through multi-generational involvement, including Henry’s daughter, Meghan Martin. Meghan oversees the newer coffee bar and retail shop, ensuring that the technical science of small-batch roasting is paired with a contemporary cafe experience for modern customers.

What strategies has Four Seasons Coffee Roasters used to stay in business for fifty years?

The company has stayed in business by utilizing strategic pivots rather than relying on static growth models. While they initially built their foundation on wholesale partnerships, they have also successfully navigated transitions between large-scale production and retail presence. For example, after closing their flagship downtown café in 2009, the business refocused on wholesale to maintain stability. They continue to bridge their historical roots with modern trends by operating a co-owned space in the Catalyst Building downtown.