ON THE MOUNTAIN
Trail’s history goes back to 1976 when,
after graduating from San Jose State
University, Kirk visited Nicaragua and
was introduced to the coffee trade. “I
went for a month and stayed two years,”
he says.
Kirk left Nicaragua when the rev-
olution began in 1978 and returned to
Stockton. He earned a general contrac-
tors license and went into the real estate
development business with Mike Ather-
ton, a long-time friend with whom he
traveled in Nicaragua. Around 1998 they
bought 1,000 acres on Jesus Mountain
in Nicaragua. This is where the farm still
operates. Atherton remains co-owner
of the farm, which is managed by his
daughter. Kirk says this mountainous
region, with its abundant water springs,
cultivates the potential for the rich fla-
vor and aroma of Trail coffee.
Roasting brings out the flavor of the
beans, and the process has fascinat-
ed Kirk for years. In 2000, he invested
in a Diedrich IR-12 roaster and started
roasting as a hobby in his office in a
Manteca industrial park. After retiring
from the development business in 2014,
he moved the Diedrich to the alley site
in Stockton where he would roll up the
steel door and sell freshly roasted cof-
fee.
“I was selling only roasted coffee at
the alley site, but people were coming
in and saying it sure would be nice to
get a cup of coffee here,” Kirk says. “So
I would make a pot of coffee, people
would buy the beans and leave.”
He had the idea to open a café, but
he couldn’t do it alone. That’s when he
called his stepdaughter. Vicari, who first
visited the farm on Jesus Mountain in
2011, wanted to be involved in the busi-
ness, and found the farm an exciting
narrative around which she could craft
a brand.
“It’s rare to have a coffee farm, and
the farm is an incredible place,” Vicari
says. “I fell in love with it and how it
opened doors to help the community
around the farm.”
The company contributes to the
community on Jesus Mountain, having
built a church, school and housing, in-
cluding dormitories for more than 70
permanent resident-workers. It also
provides meals for around 500 workers
during picking season. Trail Coffee is
The Stockton business officially rebranded to
Trail Coffee Roasters in January 2016.
“I had a vision of what it could become with our
product, café design, logo and retail sales. I thought
about the type of chairs to have in the café, cup design
and food options.”
~ Gianna Vicari, creative director, Trail Coffee Roasters
Rainforest Alliance Certified, meaning it
adheres to a set of standards requiring
environmental, social and economic
sustainability.
IMPLEMENTING A VISION
Even though she would be giving up life
in New York, Vicari accepted the offer to
help with the business and returned to
Stockton.
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