In fact, yes! We’ve been working with the Menendez Family in El Salvador for over 13 years now. Not to mention the strong relationships we have cultivated with farmers in Costa Rica, Guatemala, Ethiopia, Burundi, Kenya, and many more beautiful countries.

Local grocers in Bend, Oregon and other premium supermarkets throughout the Pacific Northwest.

A beautiful Loring Peregrine 70 Kilo as well as a Loring Falcon 15 kilo.

We do not add any additional flavors to our coffees. We use tasting notes and strictly our best interpretation of flavor profiles for each coffee.

Our high-quality coffees are purchased and roasted to showcase their flavor profiles which allows us to offer all three types of roasts! While our single origin coffees are on the lighter end of the spectrum, we have a handful of medium and dark roasts to choose from.

While we believe coffee is best freshly ground and kept as whole beans before brewing, we are able to grind any coffee, any method.

Keeping whole bean coffee stored in a cool, dry place and always in a proper airtight container (or our wonderful bags) is our best recommendation. Dark roasts deteriorate much faster than light roasts, we have found. Some of our lighter roasted coffees taste great for months after the roast, properly stored. A good rule of thumb: consume darker roasts within a month of the roast date and lighter roasts within 4 months for best results.

Degassing is the release of gases, specifically carbon dioxide, from roasted coffee. When brewing freshly roasted coffee, it is important to remember that this release of gas interferes with the brewing/ extraction of coffee. We recommend that you “bloom” your coffee while brewing which simply means that you saturate your coffee bed completely and allow that to sit for 30-45 seconds before activating your brew. The “bloom” helps force out any of the remaining carbon dioxide, so the coffee has a stable brew bed for brewing.