The Process


Roasting

Our San Franciscan roaster is a hand-crafted American-made work of art, designed and built by coffee roasting professionals in Carson City, NV, and is perfect for our small-batch roasts. We roast in the light to medium-dark range because we believe it brings out the most interesting flavors in the beans such as fruit, nut, and spice notes.

Cupping

We carefully select and cup every lot of green beans in our roastery in order to best describe its flavor profile. We start by smelling the ground coffee for fragrance notes. Next, we pour hot water over the grounds and smell for aromatic notes. Last, we slurp the liquid and taste for flavor notes. Our collective experience of the coffee becomes the basis for the descriptive labels you’ll find on our bags.

Current Selections

A very special light-roasted African coffee to highlight complexity of flavor.  These beans were brought in by our coffee colleague & importer Ruth Ann Church of Artisan Coffee Imports in Ann Arbor, MI.  Read her blogspot here to learn how buying this coffee supports women in business from Africa to America!

  • Region: Rutsiro District, western Rwanda
  • Producers: Ejo Hez women’s cooperative
  • Process:  Fully washed
  • Roast:  Medium
  • Notable: Fair trade, Rainforest compliant
  • Tasting Notes: A very complex brew with sparkling acidity & smooth body.  Winey with dried fruit, exotic spice, animal cracker & butterscotch.

Everyone seems to love our natural Brazil, and it is indeed a versatile crowd-pleaser! We find it to be very even & mellow. Makes an enjoyable “basic black” or a solid bodied single-origin espresso.

  • Region: Perdizes, Minas Gerais
  • Process: Natural; dried on raised beds
  • Roast:  Medium
  • Notable: Organically-grown on Nossa Senhora de Fatima estate
  • Tasting Notes: Graham cracker sweetness, chocolatey and nutty with light lemon acidity and mild spice notes.

Route 606 is our ever-evolving medium roast house blend with solid body & a clean finish. Gets you in the express lane as a straight shot and is a sublime ride in a latte.

*2016 Bronze Medal winner in Compak Golden Bean roasting competition!

  • Region: The Americas and Indonesia
  • Varietal: Blend
  • Process: Washed & wet hulled (parchment & seed dried)
  • Notable: Organically-grown, fair trade
  • Tasting Notes: Caramel, cocoa nibs, cherry, orange rind, light lemon.

Ethically sourced from the most reputable cooperatives, this blend is incredibly flavorful and complex. The SWISS WATER® Process is environmentally friendly, chemical free, and 99.9% caffeine free. Don’t settle for less… this coffee tastes amazing!

  • Region: Latin America, Indonesia, Africa
  • Process: SWISS WATER® Decaffeination
  • Notable: Organically-grown, fair trade
  • Tasting Notes: Cocoa with toffee sweetness and herbal notes. Full body; green apple acidity. Excels as espresso and brew!

Produced in the Takengon highlands on family-owned farms, many of which are run by widows who lost their husbands during times of conflict in the Aceh region. We roast these beans medium-dark for fuller body and sweetness with very mild acidity, although this lot does have a touch of fruit present. Pairs well with rich desserts and is also nice with cream.

  • Region: Aceh Province
  • Producers:  Ketiara cooperative
  • Process:  Wet hulled
  • Notable: Fair trade, organically grown
  • Roast:  Medium dark
  • Tasting Notes: Rich and earthy with hints of wild strawberry & cocoa nibs.

Now Roasting View All Beans