The Process


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.


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

This Kenya has all of the pleasant complexity of African coffee with lively, but not bracing acidity.  Even some of our most dedicated medium to darker roast lovers have told us they are enjoying this flavorful brew!  These beans come from very small growers that have organized since 1953 under the Rungeto Farmers Cooperative Society, which processes their beans in facilities known for quality and consistency.  Try out this unique coffee for yourself!

  • Region: Kirinyaga County near Mt. Kenya
  • Process: Fully washed; dried on raised beds
  • Roast: Light
  • Notable: Grown by smallholders in volcanic loam
  • Tasting Notes: A tropical array with juicy orange and key lime acidity; medium body with peach, passion fruit & blackberry notes.

These beans come to us from some of the steepest mountain slopes in a lively volcanic area of Central America. The producers from this cooperative are indigenous Mayan people that speak Quiché and live around the rural village of Pasac.  They are know for promoting gender equality and being committed to organic production.  And darn, this coffee is just one of the best Guats we’ve tasted in awhile!  Very nice black or with cream.

  • Region: Sololá near Lake Atitlan
  • Producer: Cooperative Nahualá
  • Process:  Washed
  • Roast:  Medium
  • Notable: Fair trade, organically grown
  • Tasting notes:  Reminds us of fresh-baked walnut bread; brown sugar & fig notes.  Pleasant plum acidity and medium body.

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.

Sourced from the slopes of Mount Elgon in the Bugisu region from family owned farms. This Uganda is extremely versatile! We find that it makes a stellar brewed coffee, single origin espresso and also cold brew or Japanese style iced coffee. You can’t go wrong!

  • Region: Kapchorwa District E. Uganda
  • Process:  Washed
  • Roast: Medium dark
  • Notable: Rainforest Alliance, organically grown
  • Flavor Notes:  Dark chocolate, black pepper, molasses, mildly earthy, mellow plum acidity.

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!

Now Roasting View All Beans