Elevation Coffee Roasters is close to bringing a different kind of experience to Tampa’s Northdale area. Owners Jonathan and Michelle Mitchell’s specialty coffee roaster and shop will turn the traditional coffeehouse model on its head through everything from top-notch sourcing to an emphasis on customer service.
Located at 4952 Northdale Blvd., the new operation is a longtime dream for coffee lover and people person Jonathan Mitchell, who said he never had a good cup of joe until he and his brother started roasting in their garage. He has partnered with a local supplier to score green beans from Peru and Colombia for Elevation. He’s looking at a few other options with an importer out of Charleston, S.C., as well.
The Mitchells will roast on-site, offering at least two different selections for espresso drinkers — and hopefully the drip coffee crowd. Best part? Whatever gets roasted will land on Elevation’s retail shelf.
“We’re just really trying to find beans from different areas. Coffee has so many different taste characteristics, so we definitely want to be able to offer all of that but at a high quality,” Mitchell said.
Elevation is set to pull off all the favorites: macchiatos, flat whites, cortados, lattes. Possibly two cold brews on tap. Expect a few syrups to jazz up your order and locally made pastries. Down the line, rotating signature drinks will allow the staff to have fun while flexing their creativity.
The tiny space Elevation occupies will function as a community gathering place, featuring bar stools, a couch, a mural by a local artist and some tables inside. Additional seating is planned on the outdoor patio.
Mitchell hasn’t nailed down an opening date in Northdale yet, but he has started scouting a few sites in Carrollwood proper for a second Elevation. He said his goal is to roll out a couple of locations over the next five years.
“We’d love to move the roastery off-site and maybe do a tasting room inside where people could come for limited hours,“ Mitchell said. “And then after that have maybe a third location that would be a straight-up coffee shop. ... But we’ve got to get the first one open.”