Mundos HQ

Mundos Roasting Co. grew out of a garage roasting project started by co-owner Dan Clark's father, with John (a coffee industry veteran of roughly 12 years from the Metro Detroit area) joining to help formalize the operation into a specialty café on Boone Street in Traverse City. The name 'Mundos' carries a dual meaning: it references a childhood nickname of co-owner Dan Clark's friend Jeremy ('Jer-mundo'), and also nods to the Spanish word for 'world,' reflecting the roastery's philosophy of sourcing single-origin coffees from regions across the globe. In an early profile by NEWSnet Northern Michigan, co-owner John described the shop's ethos as closer to a 'coffee tasting room' than a traditional café, with pour-over as the primary showcase method for highlighting each coffee's regional character.

The roastery maintains an active and geographically diverse sourcing program. Recent releases documented on their website span Kenya (including a natural process from Kamundu Estate in Kiambu), Colombia (washed lots from Buesaco, Nariño grown above 2,000 meters, and a Pink Bourbon from Huila), Ethiopia, Peru, Tanzania (peaberry from volcanic soil and a smallholder natural process), Rwanda (in partnership with One Acre Fund), Ecuador, Costa Rica, Papua New Guinea, Mexico, DR Congo (Lake Kivu), Guatemala (an anaerobic Pacamara from Santa Sofia as a limited drop), and Yemen (a natural process Mahal Aqeequl). The shop also sources for a named 'Highland Collection' tier. Reviewed by Pine Row Beer & Deer on YouTube, a Mundos El Salvador single origin—carrying tasting notes of mango, raspberry, and chocolate—earned a composite score of 4.15 out of 5, with reviewers noting the fruity notes were upfront and the finish rounded out with chocolate without lingering bitterness.

Beyond coffee, Mundos produces house-made syrups (including an off-menu 'Miel,' a honey-and-cinnamon preparation), a house chai tea concentrate, and stocks local juices and kombucha. Their syllabar rotates three coffees weekly, brewable as pour-over, Aeropress, or siphon. In a profile by MyNorth Media, a staff member highlighted the 'one-on-one'—a split double-shot service pairing a straight espresso with a cappuccino to prime the palate—as a signature experience. The roastery has expanded to a second Traverse City location (referred to as 'Mundos HQ' or '305') with a larger production space and café, and operates an additional location in Sutton's Bay, Michigan.