As for Peddler, they’re waiting to receive two custom rides from Haley Tricycles, the same people who kitted out Little Babies Ice Cream. Like Little Babies, Peddler will officially come into existence by taking to the streets of Philadelphia. So, be on the lookout for some single varietal, single origin coffee being peddled to you come mid-to-late April. They’ll batch brew hot coffee in a Chemex ahead of storing it in air pots. Cold brew will also be available from their two forward-loaded trikes.

“We haven’t narrowed down our spots,” Urbanski, who runs the coffee program at Avance, says, in regard to their target areas. Their respective hoods—he lives close to Everybody Hits, while Kessler calls Grad Ho home—offer two starting points.

“But we’re not looking to be that endless pot,” he adds. “We’d rather turn the people we do reach onto amazing coffee, rather than going for quantity,” Urbanski says.

And quality is something they know. Urbanski met Kessler at Green Street Coffee almost a year ago before he got them both in at Town Hall. At Green Street he advised on the brewing process and acted as manager while helping Tom and Chris Molieri get Green Street Coffee’s retail location up and running in May of 2013. At the same time, the Molieri’s bros. sourcing and overall coffee knowledge rubbed off on him and Kessler as they worked there as baristas. While they say they first firmly settled upon the idea of roasting coffee about a year ago, Kessler says that he’s been kicking around the idea of getting into the business of coffee for over two years.

Apple tart with freshly applied caramel sauce from Zynnie Bakes.

For Peddler, they’ll only do single origin, single varietals, with an aim to help push the craft coffee scene even further. “Blends exist to mask impurities and failings. And the old school people, they get their flavor entirely from the roast. We’re more about clarity. We want to show you all the flavor you can get from a single varietal,” Urbanski says. Their coffee speaks for itself: today they had a rich, deeply flavored Colombian (yes, the promised dark fruits were there) they say is closer to “straight up coffee”, while they also had an Ethiopian that had some nice floral notes, with both coffees Chemex brewed and stored in old school, giant metal thermoses.  Like Reanimator Coffee, the more tea-like side of coffee is just one area they’re looking to explore.

And Peddler would like to takes things further with the people they’re sourcing from, Kessler says, by altering not only processing methods for a given bean from the farms or co-ops they deal with, but also the given terrain the beans spring forth from.

“We’d like to find partnerships or develop our existing ones to the point where we can play around with every last variable,” Urbanski adds. In regard to terroir, he says, “yeah, it tastes good grown here, but let’s see how it tastes grown up over that hillside,” while speaking of the point of origin trips they’d eventually like to take. “A farm may be growing five varietals, but it’s on the same terroir,” Kessler says with an incredulous look that says a lot.