With its skull and crossbones logo, Death Wish Coffee has become one of New York State’s most recognizable consumer brands. While the logo on the package draws many in, it’s the premium coffee inside that keeps coffee drinkers coming back. As Master Roaster Dave Ferreira explains, the Capital Region company was “born out of necessity in a coffee shop atmosphere,” where founder Mike Brown noticed customers asking for something stronger – coffee with “an extra kick of natural caffeine.”
That unmet demand in 2012 sparked what would become Death Wish Coffee, a brand built on boldness, quality, and the belief that “life is too short to drink bad coffee.” Since day one, Death Wish Coffee has been proud to caffeinate the masses near and far with the natural energy they need to tackle whatever life throws at them. Today, the company is headquartered in Saratoga Springs and operates a manufacturing facility in nearby Round Lake. Approximately 65 people work at the two upstate New York locations.
Promises Kept
As Master Roaster, Ferreira is responsible for ensuring that the brand keeps its promises. For the past ten years, he’s helped shape the flavor, consistency, and character of every roast that’s produced. He starts work each morning with a fresh cup of coffee and a deep dive into the previous day’s production. That includes tasting every lot of coffee produced.
“Ensuring maximum quality of products out the door, as our loyal customers have come to expect,” is how he describes it. Once all the packaging checks and data reviews are complete, Ferreira shifts to making sure that production teams have the high‑quality raw materials they need to keep operations running smoothly.
Part of what sets Death Wish Coffee apart is its use of robusta beans, an underappreciated species that delivers up to twice the natural caffeine of arabica. Some connoisseurs dismiss robusta for lacking the smoothness and acidity of arabica, but the right sourcing, roasting, and blending creates what Ferreira calls “a lot of depth and body” while delivering the bold flavor profile and natural energy that customers crave
The culture at Death Wish Coffee mirrors the intensity of its product. Ferreira describes the team as “scrappy go‑getters that love to get things done,” fueled by passion and plenty of clean caffeine. Being surrounded by like‑minded people who share that drive brings energy to each day and makes solving new challenges feel exciting rather than daunting.
Organic and Fair Trade Certified
One of those challenges is navigating a global supply chain that’s increasingly unpredictable. Climate swings, logistics disruptions, and geopolitical events can all impact coffee availability. Yet Ferreira credits strong leadership and deep relationships with importers and cooperatives for helping the company maintain quality without compromise.
The company’s commitment to Organic and Fair Trade sourcing fosters stability and long‑term resilience. Organic farming avoids synthetic fertilizers and pesticides, which helps maintain soil health and long-term productivity. Fair Trade sourcing builds long-term partnerships between buyers and producers, promoting price stability and reducing volatility.
Every bean that’s used in the company’s everyday roasts meets U.S. Department of Agriculture (UDSA) standards for Organic and is Fair Trade Certified™. This commitment supports distant coffee farmers and their communities in countries that include India and Peru. As Death Wish Coffee’s packaging puts it: “No decent land? No decent coffee. That’s no way to live.”
Before shipments of “green,” unroasted coffee leave their country of origin, the quality of the beans is carefully checked. There are several rounds of what Ferreira calls “sensory analysis” before the product reaches Death Wish Coffee’s warehouse. “If you do not have a quality raw product, you will never have a quality finished product,” Ferreira explains.
A Bold and Flavorful Future
Among his career accomplishments, Dave Ferreira takes the greatest pride in the roasts and flavors that he’s helped develop over the years. “Seeing the reactions of customers trying something you have created that becomes their new obsession will never cease to amaze me and bring fulfillment to my role,” he says.
As for the future of Death Wish Coffee, Ferreira’s outlook is unmistakably optimistic. “The future is bright!” he explains. With new ideas already in the pipeline, he’s excited to see how Death Wish Coffee continues to evolve while staying true to its bold, flavorful roots and mission to fuel customers’ thirst for life.