Our Coffee

Here’s an industry secret: there’s no such thing as an espresso roast. That’s just marketing. You can make espresso from whatever roast you prefer! Our coffee is from Honduras from “single origin”. The challenge of our craft is to find the different flavor characteristics in this TN Honduras bean at various points in the roast, from the lightest to the darkest. We found two points where our bean’s flavor really shines. We decided to keep our two roast names simple: Dark Roast and Light Roast. But here’s what you’ll want to try first, our blend. The dark, bold espresso roasts of the Pacific Northwest sometimes overpower the true character and complexity of any coffee–which are better revealed in a lighter roast. So we reconciled the two. To get a complex cup of coffee, you have to start from the underground; in the soil and that’s where our story begins…

Taste what happens when our head roaster Zach slips just a little of this “light” into your familiar, dark cup: smoky expresso flavor around the Hondura, bright, cherry, and nutty tones. Or you can just buy Light Roast: lighter in the mouth, brighter fruit flavor, more caffeine Dark Roast: that thick mouth feel, smoky dark chocolate flavor, less caffeine Also, by demand, we now have Honduran Decaf: some don’t want the buzz, so we offer this water-processed decaf (though it is not grown by Tierra Nueva growers).