Hammer & Chip’s origins date back to 2006 serving coffee at his church's coffee bar. At just 12 years old, our founder David Pierce was given his first lesson in hospitality. He didn't just see coffee; he saw that this beverage brought people together—it was a vehicle for better moments.

As the years passed, that curiosity turned into a pursuit of excellence. Throughout university, David became a fixture at local cafes, often bothering the baristas for tips instead of studying. To him, every cup was an adventure. Coffee represented more than just a beverage; every moment spent catching up with a friend, every morning sharing an exciting new selection with family, and every cafe he explored felt like uninterrupted wonder.

Eventually, David decided to take the craft into his own hands. Deepening his exploration, he began roasting in his garage using a modified air popcorn maker. What started as an experiment evolved into a professional mission: to craft better moments through coffee. Hammer & Chip officially launched in 2021, founded from a love of the craft and a feeling of responsibility to share it with the world.

The name is a tribute to our roots and our future: "A chip off the old block." To this day, David (Chip) and his father, Brad (Hammer), work side-by-side to run the business and share that adventure with you.

Our Sourcing

Hammer & Chip is a staunch believer in "farm-to-cup" coffee. We work diligently to source regional coffees seasonally from the most recent harvests, roasting and delivering them as fresh as possible. All of our coffees originate from community-involved cooperatives and coffee estates; they are sourced through both direct-trade relationships and local Canadian buyers. Traceability and social responsibility are the top priorities of Hammer & Chip. All of our coffees are purchased at fair-market premiums with a listed farm-gate price, ensuring coffee producers receive adequate compensation for their work.

Our Process

As a small team, we exclusively curate, roast, and deliver specialty-grade coffees at our Calgary-based roasting facility. These coffees are free from the mold, insect damage, and flavour defects often found in conventional commercial lots. Every coffee is roasted in small batches, 25 kilos at a time,  allowing for greater control over heat management and caramelization.

Producing more frequently in smaller batches allows us to maintain a higher degree of freshness, quality control, customer service, and product diversity that would otherwise not be possible from larger operations.