From Traffic to Terroir
Arthur Pendelton spent two decades living life in the fast lane — literally. As a high-level coffee sourcer and roaster based in Los Angeles, his world was a blur of early morning traffic, international flights to coffee origins, and high-stakes cupping sessions. He lived for the perfect bean, but the relentless hustle of the city was grinding him down.
"I realized I loved the science of roasting — but I'd forgotten the soul of it."
A weekend getaway to La Quinta changed everything. Arthur discovered a different kind of grind in the Coachella Valley: the slow, deliberate pace of the desert sun, the space to think, and a community that valued conversation over speed.
He moved to the desert, bringing decades of roasting expertise with him, and opened Bean There, Done That. His mission was simple: curated books, exceptional specialty coffee roasted on-site, and — crucially — no rush.