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Featured Roaster

May Featured Roasters Line-Up Pour-Over of the People

Pour-Over of the People | May Featured Roasters

By | Featured Roaster

We asked, you delivered.

Last month, we put out a call to our online community to ask, “What roasteries do YOU want to see us feature this May?” We had nothing short of an avalanche of nominations from all over the country, but now the votes are in folks!

All May you can come by Fellow and try the coffees that YOU want to brew! They are:

San Francisco, CA | Founded in 2018 by Richard Torres

Flashlight Coffee Company Fellow May Featured RoastersCoffee/Origin: Ethiopia Guji
Variety: Heirloom
Process: Natural
Notes: Chocolate-dipped strawberries, apricot, honey

“This natural processed coffee comes from Dambi Uddo, grown by the Guji Highland Farm, and processed at the Wodessa Mill. It’s an heirloom varietal grown in areas as high as 2200 meters. When brewed, this coffee can taste like a chocolate covered strawberry. It’s rich and creamy but balanced with a fruit sweetness.”

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New Orleans, LA| Founded in 2006 by Demian Estevez and Angee Jackson

Mojo Coffee Roasters Flashlight Coffee Company Fellow May Featured RoasterCoffee/Origin: Panama Hortigal Estate
Variety: Typica
Process: Washed
Notes: Brown sugar, dark chocolate, winey acidity

“Finca Hortigal has been owned and operated by the Suarez family for nearly 100 years. Today every single step of the growing and processing of this coffee is overseen by Eira Maria Suarez with the help of her adult daughters, who assist her in carrying the family’s exceptional quality standards into the next generation. Their attention to detail shines through beautifully in the cup. Panama Hortigal Estate is delicate, sweet, and perfectly balanced. It’s light, creamy body allows for its complex acidity to stand out, but never overwhelming.”

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Long Island, NY | Founded in 2017 by Cory Michael, Benjamin Bowman, Kevin Murray, Pete Seybold, and Wayne Cafariella

Coffee/Origin: Costa Rica Jaguar
Variety: Caturra, Catuai
Process: Honey
Notes: Red apple, cane sugar, roasted almonds

“This Roaster’s Reserve is honey process at it’s finest, perhaps one of the smoothest roasts. Highlighting notes of toasted almonds, roasted red apple and sweet brown sugar in this smooth cup of coffee. As part of supplier’s agreement with Fundazoo, a donation of $1 is made for every quintal sold to finance the organization’s efforts in preserving Jaguars in Costa Rica.”

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Chesapeake, VA | Founded in 2016 by Blake Osborn

Prescription Coffee Lab Flashlight Coffee Company Fellow May Featured RoastersCoffee/Origin: Burundi Kibingo Kayanza
Variety: Red Bourbon
Process: Natural
Notes: Fruit punch, grape, jasmine

“This coffee is dynamic and brilliant. It is everything we have ever wanted in a naturally processed coffee. Fruity, fun and enjoyable from start to finish. It’s worth it to grab both the natural and honey process of this coffee to compare how processing can affect the flavor of the coffee. Kayanza is one of the most reputable growing regions of Burundi. Soils are rich and volcanic, while the growing conditions are optimal year round. Burundi may not have the reputation of it’s more famous coffee-producing neighbors Ethiopia and Kenya, but it is producing equally as good coffee. If you are a fan of Ethiopian naturals, this coffee will satisfy.”

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Rockford, IL | Founded in 2014 by Benjamin Chauvin

Rockford Coffee Flashlight Coffee Company Fellow May Featured RoastersCoffee/Origin: Honduras Sr. Tinoco
Variety: Pacas
Process: Washed
Notes: Tamarind, hibiscus, grapefruit

“For me, drinking coffee started somewhat as a habit. I liked drinking it, but only if it tasted good. As I learned about coffee it turned into a hobby. This hobby sent me on a search for better products, better techniques, and it taught me about the care that goes into a great cup of coffee. The transition from brewing at home to roasting beans on my own was a fairly natural one. It was brought about by the desire for the best cup possible. I cared so much. I wanted more control over how the coffee tasted. I knew that if I started with a high-quality product, and did my best to not roast too dark the result would be something that is enjoyable to drink. It would be something I could enjoy making. The results honestly blew me away, I can still taste the tangerine acidity and rustic sweetness of that first coffee from Ecuador I roasted. I let my friends try the coffee, and they were amazed as well”! “It’s not bitter at all.” “If coffee always tasted like this, I would drink it more.” “Wow, I don’t even think it needs cream and sugar!” were among the comments I received from the first batch.

Now, sometime later, this habit has grown up into a business. The “I” and “me” in this story has turned into “us” and “we”. With every roast, we are still getting similar comments to the ones that I got from that first batch. Our notion of taking a high-quality product we care about, and doing our best to keep the craft in our coffee is proving to be the foundation of the Rockford Roasting Company.” – Benjamin Chauvin, founder

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Not only do we have a fan-driven Featured Roasters line-up in May, but we also have fan favorite education classes all month long. Find out what’s happening in the Playground this month and get involved!

First Bloom Fellow April Featured Roaster

First Bloom | April Featured Roasters

By | Featured Roaster

Spring is finally here, and it’s that time of year when we celebrate the new. We here at Fellow know that there’s more than one way to “bloom” when it comes to coffee, and this month we wanted to welcome some of the newest and freshest names to join the roasting game! Some of these companies have opened their doors within only the last year or two, while others have been around a while but only just started serving up their own proprietary roasts.

Come by Fellow all month and meet these spring chickens first hand!

Reno, NV | Founded in 2018 by Kyle Oels

Coffee/Origin: Guatemala San Miguel Escobar
Variety: Caturra, Bourbon, Catuai
Process: Washed
Notes: Sweet spices, citrus, crisp

“San Miguel is a beautiful small town situated at the base of the volcano Agua, approximately 4 miles (6 km) from Antigua Guatemala. In the 16th century, San Miguel was the second colonial capital of Guatemala until it was destroyed by a catastrophic mudflow from the volcano in 1541. In present times it is a typical Guatemalan town and home to many coffee farmers. Plots of coffee stretch up the slopes of the volcano, providing the perfect location for shade-grown, high altitude coffee. There are 30 members in the San Miguel cooperative. The farmers are generally smallholders, owning an average of approximately 3 acres of land. The farmers and their families cultivate, harvest, and process the coffee with care.”

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Los Angeles, CA | Founded in 2013 by Charles Babinski and Kyle Glanville

Coffee/Origin: Colombia La Piramide
Variety: Caturra, Typica
Process: Washed
Notes: Cherry, green grape, apple pie

“Until 2004 all the coffees grown here were sold in humdrum lots as Huila coffee. Then in 2004, an association of the farmers (ASOCAFE) was created. They set up their own warehouses. Then started purchasing their member’s production, eliminating the middlemen. Selling their coffee directly in Popayán obtaining better prices. Caravela started working with them soon after, educating them on how to improve the quality of their coffee, training 2 cuppers from the association and setting up a cupping lab. Their coffee was also named Colombian La Piramide from Cauca Relationship Coffee, a name that comes from the many pyramid-shaped mountains that can be found in the region. Thanks to this work, the coffee from Inza is slowly becoming well known in Colombia and the world, the members of Asorcafe and their community are finally receiving the profits and recognition that they deserve.”

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Fresno, CA | Founded in 2017 by Karsyn, Spencer, and Aaron Bagato

Coffee/Origin: Kenya Nyeri Gatomboya AB
Variety: SL 28, SL 34
Process: Washed
Notes: Honeysuckle, orange zest, cranberry

“In Nyeri, near the base of Mt. Kenya, the Barichu Farmer’s Cooperative Society is comprised of 600-plus smallholder farmers, with plots so modest they’re usually measured by the number of trees on them, rather than parcel size.

Gatomboya is a Kikuyu word for “swamp,” referring to the nearby Gatomboya River — water from which is used to wash and ferment coffees at the factory before they’re dried on raised beds.The Barichu Cooperative operates a coffee shop on the grounds of the factory (a local word akin to mill), that caters to travelers on the highway. The income allows the cooperative to reduce its overhead and so increase farmer incomes. It also contributes to the education of children in the region by renting out the extra space on its premises to a primary school and a college.”

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Vancouver, Canada | Founded in 2017 by Laura Perry and Nate Welland

Coffee/Origin: “Disco Marmalade” Ethiopia Hambela
Variety: Heirloom
Process: Washed
Notes: Bergamot, white grapes, jasmine

“In 1934 Ethiopia, a young woman named Muluemebet, with equal parts fierceness and confidence overcame the odds and became Africa’s first female pilot. She flew an aircraft called the Tiger Moth a number of times a week over Addis Ababa and was determined to complete her pilot training and start a career. Her efforts were almost unbelievable at a time when it was nearly impossible as a woman to get your drivers license. In a twist of fate, Italian troops invaded Ethiopia in 1936, forcing Muluemebet into hiding (she was on their hit list).

Trading in your dream for the domestic life seems a bit anti-climactic, but what happens next involves moving forward to today, this coffee and a continued legacy. Ethiopian government awarded Muluemebet land as recognition for her efforts during the war and decades later Aman Adinew, her grandson, is entrusted with this same land – Hambela Estate. The Adinew family manages Hambela Estate with the same drive that Muluemebet showed as she learned to fly all those years ago. They not only employ the local community complete with healthcare but also provide agronomy assistance for smallholders. The quality of the lots produced under the guidance of Aman and his team are consistently gorgeous and vibrant.”

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Berkeley, CA | Founded in 2013 by Clint Davis

Coffee/Origin: Costa Rica El Diamante
Variety: Caturra, Catuai
Process: Anaerobic
Notes: Cinnamon, poached pear, caramel apple

“El Diamante is a 14-acre farm located in San Rafael de San Ramón within the province of Alajuela, Costa Rica. Carlos and his family are members of Café de Altura de San Ramón Especial S.A. (Café de Altura), an association that was founded in 2004 and currently has more than 3500 members who receive technical support to increase the quality of their coffee and productivity on their farms. El Diamante is an example of cutting edge experimentation paying off for producers. The coffee is processed using an anaerobic fermentation process, which means the depulped coffee was fermented in an airtight tank with its own honey water. Temperature, brix, pH, time, and pressure are carefully controlled to enhance the coffee’s flavors during the fermentation process. The results in the cup speak to the brilliant method.”

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The Fellow team is headed to the Specialty Coffee Expo in Boston this week. Follow along on Instagram to get the inside scoop on the World Barista Championships and World Brewers Cup!

Fellow March Featured Roasters Paris of the Plains

Paris of the Plains | March Featured Roasters

By | Featured Roaster

Though the nickname was originally given at a time when popular underground gambling and alcohol were equated with the fast and loose Parisian culture, today Kansas City is still affectionately referred to as “The Paris of the Plains,” and proud of it!

Every year, coffee pros from all over the country gather to compete in an annual series of coffee competitions. This year, the US Coffee Championships are being held in Kansas City! We’re planning to celebrate this often overlooked hub of food and drink culture by highlighting some of the best coffees “The Paris of the Plains” has to offer. Come by and try some of the best of the Midwest all month long!

Kansas City, MO | Founded in 2015 by Ian Davis and Conrad Amirof

Blip Fellow March Featured RoastersCoffee/Origin: Guatemala Atitlan
Variety: Typica, Bourbon
Process: Washed
Notes: Apple, caramel, vanilla

“Located on the slopes of the volcanoes around Atitlán Lake, the Atitlán region has the richest soil in Guatemala. Full of nutrients, generously bathed in sunlight, and at altitudes of more than 1,500 meters, this land is responsible for more than 90% of coffee production in the area. Here, local coffee producers have preserved traditional techniques in both cultivation methods and processing.”

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Kansas City, MO | Founded in 2013 by Matt Matsch

Messenger Coffee Co Fellow March Featured RoastersCoffee/Origin: Guatemala Finca Palestina
Variety: Caturra, Bourbon
Process: Washed
Notes: Milk chocolate, brown butter, peach jam

“Coffee from Finca Palestina is produced using biodynamic practices working from nature, using only organic fertilizers and biological control methods for pest and disease management. Since Joel began using these methods we’ve noticed a marked improvement in cup quality. We attribute this to several things; improved soil nutrient and mineral composition, as well as a preservation of healthy, natural microbe populations throughout the farm that influences organic acid development during post-harvest fermentation.”

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Kansas City, MO | Founded in 2008 by Tyler and Jaime Rovenstine

Monarch Fellow March Featured RoastersCoffee/Origin: El Salvador Finca La Florida
Variety: Catuai
Process: Washed
Notes: Blood orange, pomegranate, brown sugar

“This coffee is the result of a partnership between Arturo Meza Hill, Aida Batlle, and J. Hill & Company. Aida is one of the most decorated and respected coffee producers in the world, and she has teamed up with J. Hill & Co to offer assistance to farms in El Salvador, Mexico, and Brazil. This program, called “Aida Batlle Selection” aims to “incentivize and educate producers, millers, and exporters to upgrade operations and enter the high-end specialty market.” The ABS team works with everyone involved with coffee production at origin: pickers, producers, and managers at the farm level, and all personnel and management at the processing facilities.

Finca La Florida is located on the slopes of the Santa Ana Volcano. Arturo’s coffee bloodlines run deep, as Finca La Florida and other adjacent farms have been his family for three generations. The farms share a clinic and school that provide for their employees and the surrounding community.

Typical processing in El Salvador is a 12-hour dry fermentation before the coffee is washed and dried. This coffee is not typical, as the ABS program has implemented processing practices that are more common in Kenya. After pulping, the coffee undergoes a 48-hour dry fermentation. Every 12 hours during this fermentation, a small amount of water is added and the coffee is turned using a wooden paddle. After the initial fermentation, the coffee is washed in channels before returning to the fermentation tank to soak in fresh water for another 24 hours. After the second fermentation, the coffee is allowed to dry on raised drying beds.”

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Kansas City, MO | Founded in 2008 by Gregory Kolsto

Oddly Correct Fellow March Featured RoastersCoffee/Origin: Ethiopia Haro Wachu
Variety: Bourbon, Typica
Process: Natural
Notes: Blackberry, caramel, honeysuckle

“Haro Wachu is a small town in the Guji region in the southern part of Ethiopia, and this lot from the central mill “Wolichu Wachu” represents the work of about 4,500 small holding farmers in the area. The average farmer has just over an acre of land and delivers coffee cherries to the mill where it is sorted by hand, then dried anywhere from 8 – 20 days depending on the weather. Kansas City seems to be a bit cuckoo for natural processed coffees, so we did some searching to find one we knew our town (and others) would really love. The coffee from Haro Wachu stood out as a classic example of the clean, sweet and syrupy qualities we love in great natural Ethiopian coffees.”

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Kansas City, MO | Founded in 2012 by Bo Nelson and Bill Holtzhueter

Thou Mayest Fellow March Featured RoastersCoffee/Origin: “Cold Start” (Sumatra)
Variety: Andung Sari, Tim-Tim, Bor-Bor, Sigararutang, P88
Process: Honey
Notes: Rustic, apple cider, baking spices

“The Kerinci Valley is a doughnut hole surrounded by Seblat National Park. More than 300,000 people live in this fertile highland valley. Almost the entire population of the valley relies on agriculture for their family income. Our partners at Santiang Exports are working to provide conservation solutions. The producers they work with are trained in sustainable practices, provided quality seedlings, and commit to not grow their coffee within the National Park, verified by on-site visits.”

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The Fellow team is headed to Kansas City this week to cheer on our friends competing at US Coffee Champs. Follow the action on our Instagram!

Fellow February Featured Roasters

Stole Our Hearts | February Featured Roasters

By | Coffee, Featured Roaster

I mean, the title says it all, doesn’t it? It’s no secret that we here at Fellow crush hard on some of our favorite coffee purveyors. And when, if not February, could be better to spill our hearts? We’re spellbound by the synthesis of time, relationships, heart, dedication, and skill these roasters have lovingly put into their craft, and we want to shout it to the world!

All month long we’ll be featuring coffee from the following heartthrobs:

Philadelphia, PA | Founded in 2013 by Charlie Biando
Fun Fact: Charlie is also an accomplished breadmaker and offers his homemade bread at his coffee pop-ups.

Blind Tiger Fellow Featured RoasterCoffee/Origin: “Flowers Vol. 2” (Ecuador)
Variety: Caturra, Typica, Yellow Catimor
Process: Washed
Notes: Sweet magnolia, jasmine, cherrywine

“Finca Angamaza is located in Conganama, Loja, Ecuador and run by Angel Capa Carrion. The farm sits at an elevation of approximately 2,080 m.a.s.l. and consists of 19 hectares in total, 2 currently in coffee with plans to plant another 2 hectares. Of those 2 hectares currently in production, 25% are planted with Caturra, 10% Typica, 40% in San Salvador and 25% in Yellow Catimore. Upon arriving at the wet-mill, the coffee is fermented for 36 hours and after washing, the coffee is dried from anywhere between 8-10 days, depending on the weather conditions. Around that time, a local association of growers was formed to help market and find buyers for their coffees; they even brought in agronomists and technical assistance as offered by the local municipality. This was a huge factor in motivating Angel to produce higher quality coffees. He succeeded and is now receiving higher prices for his lots. for buyers who value and appreciate his efforts.” – @blindtigercoffee

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Wilmington, DE | Founded in 2013 by Todd Purse
Fun Fact: All of Brandywine’s bags are stamped and screen printed by hand with original designs by Todd himself!

Brandywine Fellow Featured RoasterCoffee/Origin: “Romance Coffee” (Ethiopia)
Variety: Heirloom
Process: Natural and Washed Blend
Notes: Green gummy bear, mango, bing cherry, and milk chocolate

“Romance Coffee is a limited release blend paying homage to the artists of the romance comics of the ’50s and ’60s. This sweet blend of Ethiopian coffee brings out a silky smooth body and flavors of strawberry that you can’t get enough of!” –@brandywinecoffeeroasters

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Forli, Italy | Founded in 2014 by Rubens Gardelli
Fun Fact: Rubens is a consistent heavy-hitter in the Italian coffee competition scene and even placed 2nd in the World Brewers Cup in 2014!

Gardelli Specialty Coffees February Featured RoasterCoffee/Origin: Uganda Mzungu Project
Variety: SL 14, Nyanzaland
Process: Natural
Notes: Cherry, prune, blueberry, dark chocolate, kiwi, and rum

“Competition leads to innovation and this coffee is the fruit of that labor. 2 and 1⁄2 years after his pioneering World Brewers Cup single tree lot, Rubens Gardelli is proud to present this unique coffee from Uganda. Forging close links with the farmer Alex and forming an export company with close friend Dison has allowed complete traceability and control from tree to cup. Originally a small competition lot, this project grew to encompass all of five small farmers production. A natural processed coffee, intensely sweet, with lots of dark chocolate and cherry — it’s a delicious and an amazing representative of Ugandan specialty coffee. The indigenous nyanzaland varietal and SL14 are grown at 1900 masl and processed using a proprietary natural method which is completely new and unique to Uganda. This coffee was presented for the first time by Rubens Gardelli during the 2017 Italy Brewers Cup and it was brewed by Michael Manhart, where they won first place!” – @gardellicoffees

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Portland, OR | Founded in 2009 by Wille and Rebekah Yli-Luoma
Fun Fact: Before moving from Finland to the US and starting Heart, Wille was a professional snowboarder!

Heart Coffee Roasters Fellow Featured RoasterCoffee/Origin: Ethiopia Halo
Variety: Heirloom
Process: Washed
Notes: Honeysuckle, jasmine, sugarcane

“This is Heart’s second year purchasing Halo and we couldn’t be more thrilled to welcome it back. We received this sample and it was reminiscent of all the things we loved about this coffee in 2017 and we’re sure you all will love it too! It’s florally and sweetness can only be topped by the fact that it is such a wonderful contrast to other Ethiopian coffees on our menu. The Halo Bariti co-op was founded in 2012 by former members of the work co-op. Halo is located in the southern part of Ethiopia’s Gedeo Zone. This remote, wild, part of the country has been mostly untouched by modern development. Members of the Halo co-op bring coffee to the washing station from land as high as 7550 feet above sea level. This extremely high altitude produces some of the most amazing coffees in the world.” – @heartroasters

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Chicago, IL | Founded in 2011 by Joshua Millman
Fun Fact: Besides specialty coffee, Joshua is also deeply passionate about music and attempts to weave this into operations at Passion House wherever he can. Sometimes he will let an employee create a playlist to accompany a particular coffee offering, and then sell it with a thumb drive of the music!

Passion House Fellow Featured RoasterCoffee/Origin: “Cafe con Amor” (Costa Rica)
Variety: Caturra, Villa Sarchi
Process: Honey
Notes: Honey, Sweet Cream, Milk Chocolate

“Café Con Amor is a high-altitude farm in the mountains of Naranjo, Costa Rica. The volcanic soil is perfect for growing Caturra and Villa Sarchi varieties of specialty coffee. Growing under the shade of orange, mango, níspero, guaba, lemon, guayaba and sweet plantain, these tropical trees add rich organic material that transfer to the aroma, complexity and citrus notes of this amazing coffee. Café Con Amor is a high-altitude farm in the mountains of Costa Rica, grown in rich soil under the share of many tropical trees. The volcanic soil is perfect for growing Caturra and Villa Sarchi varieties of specialty coffee. Orange, mango, níspero, guaba, lemon, guayaba and sweet plantains add rich organic material that transfer to the aroma, complexity and rich notes of this specialty coffee. The final product is a clean cup with a smooth honey sweetness, citrus tones, and balanced acidity” – @passionhousecoffee

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February is a busy month in the Playground! Check out what’s coming down the pipeline here and make sure to follow us on Instagram for real-time updates.

January Fellow Featured Roasters

Instant Hits | January Featured Roasters

By | Coffee, Featured Roaster

Since the beginning of the 20th century, caffeine lovers have been tinkering and tasting in the pursuit of making coffee completely soluble, delicious, and convenient. In other words, “instant.” Let’s admit it, the results have never really lived up to the real thing. At least, until now…

Ladies and gentlemen, this month at Fellow, we’re excited to share with you the crème de la crème of the latest and tastiest developments in the instant coffee game! For January, we’re offering coffee from some of our finest domestic roasteries, who not only bring us delicious beans but have also teamed up with the most innovative minds out there who have taken instant coffee to the next level.

Stop in and see how far instant coffee has come (or just grab your usually delicious bag of beans)!


Cat & Cloud Coffee and Steeped Coffee for Fellow Featured Roasters

Whole Bean Coffee
Who: Cat & Cloud in Santa Cruz, CA
Coffee/Origin: El Salvador San Nicholas
Variety: Pacamara
Process: Honey
Notes: Orange Juice, Pineapple, Almond Biscotti

“We love buying coffee at auctions – they’re fun, the producers get a great price, and we bring home delicious coffee for our customers. For example, we bought this coffee for about 500% over FairTrade prices, and for us it’s worth it (don’t worry, we won’t mark it up that high for you). This coffee was purchased from the El Salvador Chalate Best Cup Auction. Scoring in the Top 10, this coffee is a honey-processed Pacamara from Finca San Nicholas that is citrusy, sweet, and all around delicious. It has a little bit of complexity while being a coffee that we’d love to drink every morning.”

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Instant Coffee Pairing
Partner: Steeped Coffee in Santa Cruz, CA
What: Freshly ground and nitro-seeled inside of compostable packaging
How: Steeps like a tea bag in 8 oz of hot water for ~5 minutes
Coffee/Origin: Colombia, Brazil, Ethiopia

Variety: Caturra, Yellow Bourbon, Heirloom
Process: Natural, Washed
Notes: Caramel, Berries, Chocolate

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Canyon Coffee and Swift Cup Fellow Featured Roasters

Whole Bean Coffee
Who: Canyon Coffee in Los Angeles, CA
Coffee/Origin: Ethiopia Limu Kosa

Variety: Heirloom
Process: Washed
Notes: Jasmine, Peaches, Molasses

“We’re big fans of bringing out the chocolate and caramel in the coffees we source. And Limu Kosa is no different. In the specialty coffee world, Ethiopian beans are commonly roasted lightly and are known for and revered for the resulting bright acidity, strong floral and fruit notes and near tea-like consistency cups. We think these kinds of coffees and roasts are amazing—but it’s not the style of coffee we really love drinking every morning, black.

For that reason, we let Limu Kosa cook a little longer in the roaster, allowing its natural sugars to develop and caramelize. The result is a bean that carries that smooth chocolatey body we love about coffee, with super tasty expressive notes on top. As your cup of Limu cools, notice how the flavors develop over 20 minutes! We’ve tasted it evolve from caramel to peach to jasmine flower to honey. It’s really a beautiful coffee!”

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Instant Coffee Pairing
Partner: Swift Cup Coffee in Lancaster, PA
What: Using a proprietary process, Swift Cup Coffee carefully brews the coffee to a very flavorful concentrate before slowly dehydrating the coffee through freeze drying
How: Mix with 8-10 oz of filtered water
Coffee/Origin: Celinga Village, Bangua District, Ethiopia
Elevation: 1780-1860 Meters
Process: Washed
Tasting Notes: Cacao Nib and Peach

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Cirque Coffee and Voila Fellow Featured Roasters

Whole Bean Coffee
Who: Cirque Coffee Roasters in Tulsa, OK
Coffee/Origin: Brazil Benedito

Variety: Yellow Bourbon
Process: Natural
Notes: Strawberry, Rhubarb, Glazed Puff Pastry

“Rancho Sao Benedito is located in the rolling mountains of South Minas just outside the small rural town of Carmo de Minas. The region has quite recently become renowned for its award-winning quality, producing some of the finest lots Brazil has to offer. The farm as an average elevation of 1200 masl. The estate was found in 1954 and is now run by Marcio Heleo de Carcalho Junqueira, his three siblings and a team of 20 staff. Benedito has long been recognized for impeccable quality and has placed as a finalist in the Brazilian Cup of Excellence 7 times since 2002!”

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Instant Coffee Pairing
Partner: Voilá in Bend, OR
What: The best specialty coffees around the world in pre-extracted soluble form
How: Add coffee to an empty cup, add 8-10 oz of water at preferred drinking temperature, stir & voilá
Coffee/Origin: Colombia Las Araucarias
Notes: Black Currant, Cacao, Allspice

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INTELLIGENTSIA + SUDDEN COFFEEIntelligentsia and Sudden Coffee Fellow Featured RoastersWhole Bean Coffee
Who: Intelligentsia in Chicago, IL
Coffee/Origin: Kenya Kunga Maitu Estate
Variety: SL28, SL34
Process: Washed
Notes: Lemon, Nectarine, Watermelon

“This year we have introduced the Kungu Maitu Estate line of coffees from single farms on which growers process their own coffee and control every variable that affects quality. The second farm in this year’s Kungu Maitu Estate lineup is the Wangera farm of Njeri Kagio. Njeri is 79 years old. She owns a car, but prefers to walking five kilometers to and from her farm each and every day. There, she roves up and down the steep hillsides pruning trees, spreading manure, applying nutrients, and picking and sorting coffee cherries. The trees, some of which Njeri planted more 50 years ago, are aligned in perfectly manicured rows. Their full, healthy boughs stand in such stark contrast to the neighboring farms that even a first-time visitor can immediately tell which trees belong to the Wangera farm. Her eighth of 10 children, Stephen Kagio, returned to the farm a few years ago to help his maitu introduce a few technological improvements and other small adjustments to produce truly spectacular coffee. We had the great good fortune to meet Stephen and Njeri last year, and are thrilled to introduce their coffee to our lineup. Her resilience and youthful spirit and his fine-tuning are both reflected inWangera’s coffee, which was good enough to earn the best newcomer award for the farm at our second annual Extraordinary Coffee Workshop in 2018. We have no reason to doubt that our new 79-year-old partner, her son, and their Wangera farm will continue to bring beautiful things into the world for years to come.”

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Instant Coffee Pairing
Partner: Sudden Coffee in San Francisco, CA
What: Single-origin beans brewed with a revolutionary secret method and then freeze-dried in small batches
How: Add to 8 oz of hot or cold water and stir
Coffee/Origin: Flecha Roja, Costa Rica

Process: Washed
Notes: Citrus, Stone Fruit, and Molasses

[Shop this instant!]

ReAnimator Coffee and Swift Cup Fellow Featured Roasters

Whole Bean Coffee
Who: ReAnimator Coffee Roasters in Philadelphia, PA
Coffee/Origin: Peru Satipo

Variety: Caturra, Bourbon
Process: Washed
Notes: Marzipan, white grape, and rose

“This is our second year purchasing and roasting coffees from the Pangoa Cooperative in the Junin region of Peru, which we visited for the first time last year with Aleco Chigounis of Red Fox Coffee Merchants. Aleco and his team have been doing more work in Peru than any other coffee importers, and investing in regions and producers that had been previously unknown in the specialty world. While the coop once had nearly 1,700 members, warfare in the 1980s and 1990s reduced that number drastically. It has now stabilized around 680-700 members, who are all producing some of the best coffee in the country. We appreciate the coffees coming from Pangoa for their clarity and unique sweetness. They tend to be more refreshing and light on their feet than coffees from other growing regions in Peru, and that holds true with this lot. We’re tasting refreshing white grape, with a marzipan sweetness, and floral rose character. It’s a really special, fresh, and delicious coffee.”

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Instant Coffee Pairing
Partner: Swift Cup Coffee in Lancaster, PA
What: Using a proprietary process, Swift Cup Coffee carefully brews the coffee to a very flavorful concentrate before slowly dehydrating the coffee through freeze drying
How: Mix with 8-10 oz of filtered water
Coffee/Origin: Ethiopia Duromina
Process: Washed
Tasting Notes: Lemon, Cocoa, and Sandalwood

[Shop this instant!]

Come on and in and try them this INSTANT!

Fellow December Featured Roasters

Together For The Holidays | December Featured Roasters

By | Featured Roaster

This time of the year is all about our many wonderful traditions and coming together to honor them. For December, we’re excited to announce we are honoring the age-old tradition of pairing coffee and chocolate by teaming up with our favorite Mission District neighbor, Dandelion Chocolate. Together we’ve come up with the ultimate combination of notes and flavor profiles to bring you and your loved ones the ultimate sweet treat this holiday season. Stop by the Playground all month long to give (or get!) the gift of delicious single-origin coffee and chocolates.

And now, for your palate’s pleasure, we present the featured line-up for “Together For The Holidays” Month:

Lakewood, CO | Founded in 2013 by Andy Sprenger

Sweet Bloom x Fellow Featured Roaster

Dandelion Chocolate Pairing: Costa Esmeraldas, Ecuador
Coffee/Origin: Colombia Timana Huila
Variety: Castillo, Caturra
Process: Washed
Notes: Tootsie Roll, Dried Apple, Brown Sugar

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Helsingborg, Sweden | Founded in 2007 by Anne Lunell and Charles Nystrand

Koppi x Fellow December Featur

Dandelion Chocolate Pairing: Wampu, Honduras
Coffee/Origin: Kenya Slopes of 8
Variety: SL28, SL34
Process: Washed
Notes: Floral, Citrus, Currant

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Seattle, WA | Founded in 2012 by Chelsey Walker-Watson

Slate Coffee x Fellow December Featured RoastersDandelion Chocolate Pairing: Maya Mountain, Belize
Coffee/Origin: Ethiopia Kayon Mountain
Variety: Heirloom
Process: Natural
Notes: Cane Sugar, Orange Blossom, Nectarine

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Portland, OR | Founded in 2012 by Marty Lopes

Roseline Coffee x Fellow December Featured RoastersDandelion Chocolate Pairing: Hacienda Azul, Costa Rica
Coffee/Origin: Guatemala La Pia
Variety: Bourbon, Caturra, and Catuai
Process: Washed
Notes: Pear, Molasses, Almond Paste

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St. Louis, MO Founded in 2012 by Scott Carey

Sump Coffee x Fellow DecemberDandelion Chocolate Pairing: Zorzal Estate, Dominican Republic
Coffee/Origin: Costa Rica Alma Negra
Variety: Villa Sarchi, Caturra
Process: Natural
Notes: Concord Grape, Chocolate Sauce, Merlot

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Brew a cup or take home a chocolate + coffee pairing through December 31st in the Playground.

Local Love November Featured Roasters Fellow

Local Love | November Featured Roasters

By | Featured Roaster

…and, just like that, the holidays are upon us! Is it just us, or does it seem to sneak up on you every single November?! Caught off guard, it’s easy to want to take the path of least resistance; department stores, ordering online, going cheaper, faster, bigger… anything to relieve the stress of the season!

But this month, we would like to invite you to join us in slowing down to take the time to celebrate our very fine and very local purveyors of coffee! Why? Because in the spirit of supporting our hardworking neighbors, we’ve declared it Local Love month here at Fellow!

All November, our Featured Roasters Wall will be stocked full of delicious and carefully crafted coffee from:

Coffee Manufactory – Oakland, CA
Red Bay Coffee Roasters – Oakland, CA
Algorithm Coffee – Berkeley, CA
AKA Coffee – Oakland, CA
Saint Frank Coffee – San Francisco, CA

Stop by Fellow all this month and meet your new favorite local brew.

Oakland, CA | Founded in 2016 by John and Bjorg Laird

AKA Coffee Fellow Featured RoasterCoffee/Origin: Colombia Carlos Moncayo
Variety: Caturra
Process: Washed
Notes: Malt, Cocoa Pebbles, green apple

“Coffee cultivation is a tradition in the Carlos family. He was always fascinated by the coffee production and dedicated his life to improve his abilities and knowledge to produce an even better cup of coffee. He has owned El Pomo estate for 30 years and lives there together with his wife and their seven children. Only one of his children shares his passion for coffee and Carlos believes that the family estate will stay healthy for the next generation. He is always seeking information and ways to enhance his knowledge, assisting with the training of the National Federation of Coffee Growers and also the Inconexus training about fertilization, fermentation, and water management.

His plans for next year are dependent on financial resources, and he hopes that all the hard work and dedication to growing coffee will bring his family a better income. He is also getting involved in the economic and social projects within the community. Alongside the coffee, he also grows banana and guamo trees.” – AKA Coffee (@enjoy_aka)

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Berkeley, CA | Founded in 2016 by Aaron Hubbard   

Algorithm Fellow Featured RoasterCoffee/Origin: Kenya Nyeri Mashairi
Variety: SL28, SL34, Ruiru 11
Process: Washed
Notes: Floral, citrus, savory

“There have been a number of political issues surrounding coffee from Nyeri because it is generally so prized. This Kenya coffee is comprised of a combination of many small farms with main Bourbon varietals SL28, SL24, and Ruiru 11. The altitudes range up to 2300 meters, and the coffee is fully washed before being sun-dried on traditional raised beds.” – Algorithm Coffee (@algorithmcoffeeco)

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Oakland, CA| Founded in 2016 by Chad Robertson and Elisabeth Prueitt, with consultation from Chris Jordan

Coffee Manufactory Fellow Featured RoasterCoffee/Origin: Ethiopia Kedamai Lot 5
Variety: Heirloom
Process: Washed
Notes: Blackcurrant, Assam tea, clementine

“Our O3 hails from a wet mill by the name of Kedamai, located in Oromia region, Jimma Zone Western Ethiopia. If this name sounds familiar, well that’s because you’ve heard it before! Kedamai Lot #5 is a 50% component of our current O2 Filter Blend. When we began working with Kata Maduga Cooperative Union last year, we were introduced to numerous incredible coffees out of Jimma, and it was very difficult to select which coffees to share with you.

As we cupped through all of Kata Maduga’s offerings, a few were immediate stand-outs; most notably Kedamai Lot #7. This coffee is beautifully floral and tea-like suited best for a single origin offering. Lot #7 particularly checked all the characteristics of what we look for when sourcing out of Jimma: clean, crisp, with bursting florals and mellow acidity.” – Coffee Manufactory (@coffeemanufactory)

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Oakland, CA | Founded in 2014 by Keba Konte

Red Bay Fellow Featured RoasterCoffee/Origin: Ethiopia Abana Estate
Variety: Heirloom
Process: Natural
Notes: Blueberry,hibiscus, rich cacao

“Red Bay Coffee was founded in 2014 by Keba Konte, a renowned local artist and successful food entrepreneur with 10 years experience in the specialty coffee and hospitality industry. Red Bay Coffee is building a global community through our commitment to sourcing, developing, roasting and delivering the best and most beautiful coffee to the people. Every day we strive to develop beautiful coffees, fair relations, and delicious approaches to living. We focus on creating opportunities within the community at large while fostering single origin, fair trade, direct trade, organic and sustainable coffees. We believe in the creation of a value chain emphasizing ethics and diversity, not just a supply and demand chain. We envision a world in which coffee is a vehicle for inclusion, social and economic empowerment, entrepreneurship, innovation, and environmental sustainability.” – Red Bay Coffee Roasters (@redbaycoffee)

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San Francisco, CA | Founded in 2013 by Kevin Bohlin

Saint Frank Fellow Featured RoasterCoffee/Origin: Bolivia Finca Cedrales
Variety: Typica, Catuai
Process: Washed
Notes: Milk chocolate, fruit cocktail, minty

“Bernardino Aliaga has been growing coffee for 9 years in the Amor de Dios Colonia of Bolivia along with his wife Francisca Mamani Machaca and his children Ruben, Javier, and Vilma.  Bernardino refers to his farm as “el paraiso del cafe” and it truly is a coffee paradise; Kevin even commented in his notebook upon visiting, “this farm is BLESSED for coffee!” Even with young trees and being a new farmer Bernardino won awards for his coffee in his first year of production.  The farm enjoys ample altitude with a rich biodiversity of microorganisms ideal for organic coffee production.” – Saint Frank (@saintfrankcoffee)

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November is a busy month in the Playground! Check out what’s coming down the pipeline here and make sure to follow us on Instagram for real-time updates.

Fellow October Featured Roasters

Unusual Suspects | October Featured Roasters Line-Up

By | Featured Roaster

One might argue that October is one of the more unusual months of the year. Days get darker, once-green trees seem to turn color overnight, brisk winds pick up, ghoulish Halloween decorations are hung in front of neighborhood homes, the chilly “sweater season” has us clinging to our hot coffees more than ever.

We thought – what better time of year to turn our attention to some of the more curious coffees out on the market?

This month at Fellow, we have combed through roasters’ offerings near and far to bring you some brews you definitely don’t see every day! From lesser-known origins to alternative processes, we hope we’ve piqued your curiosity into exploring some of these truly special and delicious Unusual Suspects with us.

Stop by Fellow and fill your trick-or-treat bag with one of these rare finds all month long!

Portland, OR | Founded 2009 by Bruce Milletto and Matt Milletto
Water Avenue Fellow October Featured Roasters
Coffee/Origin: El Salvador Ayutepeque
Variety: Bourbon, Pache San Ramón, and Castillo
Process: Washed
Notes: Caramel, Red Apple, Amaretto

“Emilio and his family have been growing coffee for six generations in the volcanic hills of El Salvador. He is the founder of Cuatro M farms, miller and exporter of 100% single origin coffee produced in the Apaneca-Illamatepec region. Their first washing station was installed at Finca Ayutepeque where each bean can be traced back to the lot it is grown in. In 2005, Cuatro M expanded operations to another family-owned farm, Finca El Manzano, in order to continue the legacy of processing family grown coffee as well as introduce an innovated state of the art mill. The new environment allowed them to experiment with different processing methods such as Natural and Pulped Natural, and receive additional coffees from neighboring farms.

We love to celebrate relationships and this project brings together two great ones: our producing partners in El Salvador, and Sokol Blosser Winery of Dayton, Oregon. We age the coffee in oak barrels that once held Sokol Blosser’s famous Pinot Noir, infusing this Central American’s rich chocolate palette with the poignant grape notes of great Willamette Valley Pinot Noir.” – Water Avenue Coffee Company (@wateravecoffee)

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Santa Cruz, CA | Founded 2007 by Ryan O’Donovan and Colby Barr

Verve Fellow October Featured RoastersCoffee/Origin: Sero Bebes, Papua New Guinea
Variety: Typica, Bourbon, Arusha and Mundo Novo
Process: Washed
Notes: Green Apple, Juniper, Crisp

“Occupying the eastern half of the island of New Guinea (which it shares, to the west, with Indonesia), Papua New Guinea is believed to have been inhabited for over 60,000 years. Discovered by Europeans, along with its Southeast Asian counterparts, during the spice race – first by the Spanish and Portuguese – Papua New Guinea would resist colonization until the late 19th century when it was settled in the North, by the Germans, and in the South, by the British. The British were no strangers to coffee at this point in time having already been cultivating the crop in Jamaica and, more recently, Kenya. Just like their Kenyan model, coffee (this time of the Jamaican-born “Blue Mountain” variety) was farmed on large estates, or plantations, to be sold and consumed in their nearby colony of Australia. Sero Bebes is the owner of a 34 hectare coffee farm that was first planted in 1968. Since 2010, he has also owned and operated the Bebes washing station in the Eastern Highlands of Papua New Guinea.” – Verve Coffee Roasters (@vervecoffee)

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Madison, WI | Founded 1994 by Michael and Laura Salinger Johnson

JBC Coffee Roasters Fellow October Featured RoastersCoffee/Origin: Tarime Tanzania
Variety: Bourbon, Kent
Process: Washed
Notes: Berry, Banana, Sweet Pineapple

“This coffee comes from the Tarime district, which is one of six districts in the Mara Region of Tanzania. Bordered by the Maasai Mara game reserve, the Migori district of Kenya and the Mara River, this coffee is grown at 1800-2000 Meters. Ninety percent of the coffee producers in Tanzania are smallholder farmers, owning between 0.5 to 3 hectares. Like Kenya, coffee was brought to Tanzania in the late 1800s by French missionaries (mainly the bourbon varietal or SLs in Kenya) and was mostly planted around Kilimanjaro. In Tanzania, with its Indian influence, the Indian Kent varieties came from Mysore in the 1920s. This particular Tanzania coffee is a mix of the Bourbon and Kent varieties.” – JBC Coffee Roasters (@jbccoffeeroasters)

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Mountain View, HI  | Founded 2010 by Kelleigh Stewart and Brandon von Damitz
Big Island Coffee Roasters Fellow October Featured Roasters
Coffee/Origin: Oahu Triple Bourbon
Variety: Pink, Yellow, and Red Bourbon
Process: Washed/ Natural
Notes: Cherries, Hazelnuts, Dates

“This is a blend of pink, red, and yellow bourbon that was grown just west of Kailua in the lush Maunawili Valley, nestled between the Olomana Ridge and the large Ko’olau range. Of this triple colored bourbon variety, we’ve blended two different coffee processing methods together — natural and washed — to make a profile that our employees say tastes like dessert: chocolate brownies, cherries, dates, and fruitcake.

Besides producing an exotic array of coffee varieties designed to serve as a seed bank for local farmers, HARC performs important field research on Koa — an endemic hard-wood tree and keystone species in the native forests of Hawai’i — heirloom sugar cane, cacao, soil preservation, and more. Their coffee grows interspersed with this native hardwood, which provides extra nitrogen and shade to the coffee trees. We’re thrilled to share HARC’s specialty Oahu coffees, not only because they’re one-of-a-kind, but also because your purchase will fuel, support, fund and grow this horticulture crop research that gives back to Hawaii. ” – Big Island Coffee Roasters (@bigislandcoffeeroasters)

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Denver, CO | Founded 2017 by Jennifer Lan
Bhavana Fellow October Featured Roasters
Coffee/Origin: “Namaste” Nuwa Estate, Nepal
Variety: Bourbon
Process: Washed
Notes: Brown Sugar, Nuts, Citrus

“Nuwa Estate Coffee was started in 2007 by Bandi Nima Sherpa Tenzing, one of the few female entrepreneurs in Nepal. Her vision was to create positive change in rural areas afflicted by poverty, lack of economic and educational opportunity, and human trafficking. She has been relentless in establishing Nuwa Estate Coffee as a premier specialty coffee producer.

Their coffee is shade grown using organic fertilizer. It’s meticulously picked, pulped, and wet processed before drying down to 10-12% on raised beds. It’s stored in a climate/humidity controlled warehouse, spread on parchment until hulled, then hand sorted twice to ensure that only the best beans are used.

Beyond superior farming, Nuwa is also committed to real progress for fellow coffee growers throughout the region, providing them with free coffee plants from their nursery and agricultural education. They’ve also created a non-profit, The Nepal Green Tara Foundation (NGTF), which has built over four schools in the area and continues to support operations by covering costs for supplies and teacher salaries. Both Nuwa and NGTF have provided disaster aid and relief by distributing food, supplies, and tarps to displaced families during the 2015 earthquake and the 2017 floods which devastated so much of Nepal. Nuwa represents an ideal partner for Bhavana and we are proud to work alongside them. ” – Bhavana Coffee (@bhavanacoffee)

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Fellow September Featured Roasters L

Coffee With A Cause | September Featured Roasters

By | Coffee, Featured Roaster

Running a quality coffee roastery these days is no small feat! There’s the cost, of course, trying to keep prices reasonable and still pay for inventory, rent, employees, maintenance, and taxes. There’s the quality control and skill development required to actually deliver a good final product. There’s the pressure to stay relevant and make sure you are making a good brand for yourself (not to mention all the Instagramming). There’s the setbacks that come naturally with owning a business.

Now take all this, and throw giving back to the community in the mix? That’s truly impressive, to say the least! This month we are celebrating some of our favorite coffee roasters who have worked making the world a better place into the very fiber of their business models. From going completely solar, to fighting human trafficking, to giving ex-inmates a chance at a new start, to empowering the farming communities that grow the very coffee they use, these five businesses have truly gone above and beyond the call of duty.

Come join us in our appreciation for these real-life superheroes who not only provide us with delicious coffees but also think outside of the mug and truly make a difference in the world!

A shining example of accountable, transparent, sustainable business practices

Fellow Featured Roasters EquatorHomebase: San Rafael, California
Founders: Helen Russell and Brooke McDonnell in 1995
Coffee/Origin: Ethiopia
Variety: Heirloom
Process: Washed
Notes: Peach Nectar, Ginger, Candied Lemon

Cause: “Equator’s philosophy on coffee is built from a question: how do we create value from our perch in the coffee supply chain, standing at the intersection between local and distant coffee communities?

This question that continues to frame our narrative as we strive to grow a business that values the stakeholders in both communities with respect for the people, the process, and the product. Equator believes that quality underlies economic and environmental sustainability, and this is the pillar of our approach. We support environmentally sound certifications, as well as practices that produce the highest quality coffee while securing a dignified life for those who produce it.

In 2011, we formalized our commitment to sustainability by becoming a certified B Corporation, making Equator the first California coffee roaster to do so.”

Shop this coffee / Follow @equatorcoffees

Harnessing the power of the sun to give back to their community, near and far

Fellow Featured Roasters KickapooHomebase: Viroqua, Wisconsin
Founders: Caleb Nicholes and TJ Semanchin in 2005
Coffee/Origin: Kenya Mbeguka
Variety: SL-28, Ruiru 11
Process: Washed
Notes: Persimmon, Kumquat, Sucanat

Cause: “Every year we donate five percent of our profits to initiatives that strengthen rural communities. Our roastery is located in a tiny town in Wisconsin. It’s where we live and work and raise our families. Our coffee farmers are located in some of the most remote places on the planet, small villages in the highlands of Central and South America and in Africa.  They’re our community, too.

In summer 2015, Kickapoo became one of the first coffee roasters in the world to take its power from an on-site solar array. With the exception of our vintage Probat G30 gas-powered roaster and winter heating, our entire roastery, offices and production floor are powered by an 80 panel, 25-Kilowatt solar array. Switching to solar power fits with our overall strategy and commitment to reduce our carbon footprint as well as our mission to be a farmer-focused company. Our producers are already feeling the impact of climate change. In addition to fluctuations in weather patterns and growing seasons, climate change exacerbates the spread of plant diseases like la Roya, a fungus that has become endemic in every coffee growing region in the world and threatens to change how and where coffee is produced.”

Shop this coffee / Follow @kickapoocoffee

Creating space for creative people in their community

Fellow Featured Roasters 3-19Homebase: San Francisco, California
Founders: Chris Dollries and Mike Weaver in 2016
Coffee/Origin: Santiago Lopez, Honduras
Variety: Bourbon, Catuai
Process: Washed
Notes: Orange, Melon, Chocolate

Cause: “We believe in a creative and approachable coffee experience. 3-19 Coffee Roasters seeks out relationships that will build upon our three passions – Coffee, Art, and Community. Before we sold a single bag of coffee – we spent a week in a rural coffee community in Honduras drawing, dancing and painting a wall mural celebrating culture and life. We’ve taken this concept of creating opportunities in art and building community through coffee to our home communities as well. Check out Lilac Alley in the Mission for a mural of a Guatemalan Quetzal drinking coffee – a result of supporting local SF-area artists!

Our goal is be the glue and the window to the coffee supply chain, with a unique twist on celebrating individuality and art. For us, this means we have strong relationships with coffee farmers, coffee drinkers and those communities. By valuing what is important to each, 3-19 hopes to build a strong community that encourages expression and doing good by others.”

Shop this coffee / Follow @319coffee

Giving second chances

Fellow Featured Roasters Big House BeansHomebase: Brentwood, California
Founders: John and LeeAnn Krause in 2014
Coffee/Origin: Guatemala Cubulco
Variety: Caturra, Catuai, Bourbon
Process: Washed
Notes: Chocolate, Almond Butter, Raisin

Cause: “We believe everyone has second chances. Big House Beans Specialty Coffee Roasters not only sources and roasts the best coffees out there, but seeks to provide opportunities to anyone who has a vision for their future and a heart to work hard. We are a small business focused on true, equal opportunities. We hire, mentor and teach skills to the “least desirable” yet hard working women and men because why not?

Every person is different, but we all have a purpose. We believe in birthing potential through highlighting diversity. We source unique coffees to keep the spectrum wide, allowing each one to flourish in its own way. We believe that of people as well. That is why the main goal of Big House Beans is to empower individuals through unconditional love and opportunities. To caffeinate and embrace our community through every bag of coffee. From the bloom to the last sip.”

Shop this coffee / Follow @bighousebeans

Helping to protect and empower the humans who need it most

Fellow Featured Roasters St ClareHomebase: San Francisco, California
Founder: Kevin Bohlin in 2016
Coffee/Origin: “Sister Moon” Bolivia / Honduras
Process: Washed
Notes: Rich, Chocolate, Nutty

Cause: “St. Clare Coffee is a sister venture from Saint Frank Coffee in San Francisco and our mission is simple: pursue joy and quality of life through relationships in coffee.  St. Clare fulfills this vision by engaging and empowering the potential of disconnected communities through coffee.

We diligently source and develop delicious coffees from remote and isolated communities from the Yungas of Bolivia to the Northern Highlands of Thailand. We work alongside the Not for Sale Campaign, a San Francisco-based non-profit that focuses on battling human trafficking and sex slavery in developing countries to not only provide financial support but to help provide survivors of sex trafficking a route to learning barista skills and becoming a functioning part of society. Moreover, we partner with global and local Bay Area groups for restoration and building opportunities. Choosing traceable and sustainable specialty coffee, St. Clare makes the world a better place, yet we can do more. It just starts with a cup of coffee, enjoy!”

Shop this coffee / Follow @stclarecoffee


Coffee Processes Augustt Featured Roasters Line-Up Fellow

The Process | August Featured Roasters

By | Coffee, Featured Roaster

Like wine, spirits, and many commodities, after it is harvested coffee undergoes varying degrees of process and management before it gets roasted and ends up in our hands. In a culture where cost and convenience have risen to the top of the priority pile, it is easy to overlook this crucial component of the brew we buy.

However these days, thanks to roasteries and businesses which tend to work more directly with coffee farms, value transparency, and champion the craft of production, we now have more understanding in what’s in our cup.

This month, we are excited to highlight the exciting and dynamic world of coffee processing! From fully-washed beans (common) to beans which have been left to dry on the tree (rare), we are offering a spectrum of delicious coffees which have been processed in a variety of ways, to give us the chance to see all the things this special bean can do. We hope you enjoy this delicious and unusual line-up as much as we do!

Oslo, Norway | Founded in 2007 by Tim Wendelboe

Tim Wendelboe Coffee Roasters Fellow Featured RoastersCoffee/Origin: Kenya Kapsokisio
Variety: K7, SL-28, SL-34
Notes: Green Apples, Cooked Fruit, Raspberries

“This coffee is grown and hand-picked by the cooperative members that are all smallholder farmers. After picking the coffee with their family members and neighbors they deliver and sell the coffee cherries to the wet mill where the good coffee cherries are separated from the inferior ones by hand sorting before the coffee gets processed. Then the cherries are de-pulped by using a 4 disc Aagard disc pulper. The parchment coffee is dry fermented for 24 to 48 hours and rinsed with clean water midway through fermentation. Then the parchment is washed and graded before it gets soaked for up to 24 hours before drying. The clean coffee is dried on African elevated drying tables, partly covered with shade nets.” – Tim Wendelboe (@timwendelboe)

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Rancho Cucamonga, CA | Founded 1993 by Mike and Cindy Perry
Klatch Coffee Roasters Fellow Featured RoasterCoffee/Origin: Sumatra Mutu Batak
Variety: Ateng, Jember, Garundang
Notes: Cacao, Cedar, Bell Peppers

“The Sumatra Lintong Mutu Batak comes from selected producers surrounding the town of Lintongnihuta in the Provinsi Sumatera Utara (Northern Sumatra Province). This specific area is located on the southern shores of Lake Toba, which is the largest volcanic lake in the world. The soil around the southern part of the lake is volcanic which leads to exceptional terrain for growing coffee. The town of Lintong Nihuta sits on a plateau that ranges from 1000 meters with a few farms to around 1300 meters.

The producers of this coffee are small farmers who have been recognized by our staff to produce exceptional raw material. These selected farmers run small two to four-hectare plantations with each hectare consists of approximately 1,000 coffee trees. The farmer grows, harvests, and de-pulps the coffee on the farm. After de-pulping he stores the coffee overnight, allowing it to ferment and washes the following day. After washing the farmer will briefly dry the coffee to remove the moisture from the exterior of the parchment and delivers the coffee to the production facility.

After the coffee is dried to 12 to 13% moisture content in the greenhouses, the coffee will be delivered to the warehouse in Medan. It is inspected and graded again upon arrival to ensure no errors were made during processing. The coffee is then warehoused for 2 months. Then it goes through the final grading, hand sorted, bagged and ready for export. This coffee scored an impressive 94 points from Coffee Review.” – Klatch Coffee (@klatchroasting)

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Harrisburg, PA | Founded 2011 by Aaron Carlson

Little Amps Coffee Roasters Fellow Featured RoastersCoffee/Origin: Costa Rica Finca El Chilemate
Variety: Bourbon
Notes: Chocolate, Grapefruit, Lemongrass

“Las Lajas began producing honey coffees in 2008 by necessity, after an earthquake temporarily cut off their access to water.  The Chacons knew of natural processing techniques used in other countries and figured it was worth a shot to try in Costa Rica to avoid losing a bulk of their farm’s harvest.

Aside from being leaders in their field, the Chacons are very environmentally minded and are one of the only certified-organic mills in their area.  Their preference to honey processing also enables them to cut back on water usage while processing coffees, as they don’t have to soak the beans as long as a fully washed coffee would require.” – Little Amps Coffee Roasters (@littleampscoffee)

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San Jose, CA | Founded 2012 by Hiver von Geenhoven, Wendy Warren, and James Warren

Chromatic Coffee Roasters Fellow Featured RoastersCoffee/Origin: Brazil Boia
Variety: Bourbon
Notes: Fresh Fruit, Nougat, Chocolate

“We have been so happy working with Ronaldo, Natalia, her Father, Jose Maria and the lovely folks of the Santa Luzia Farm. In this wild dried-on-the-tree lot, we are greeted with very fresh fruit, followed by sweet flavors of toffee-nougat, and a lovely chocolate note that rounds out really nicely with dried fruit qualities in the finish.” – Chromatic Coffee Co. (@chromaticcoffee)

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Wake Forest, NC | Founded 2017 by Kyle Rampage and Lem ButlerBlack and White Coffee Roasters Fellow Featured RoastersCoffee/Origin: Burundi Mutana Lot 39
Variety: Bourbon
Notes: Strawberry, Tropical, Passionfruit

“The Long Miles Coffee Project started in 2013, when Ben and Kristy built their first washing station, called Bukeye, at the base of Gaharo hill and is home to 921 plantations and 104,747 trees. This station processes coffee from four “hills” in the area: Gaharo, Ninga, Munuinya and Rugoma, keeping each unique lot separated. It also washes coffee from other surrounding hills including the Mutana Hill area. We are excited to offer Lot 39 from Long Miles Coffee Project, featuring their natural process. Mutana Hill has rich sweetness of tropical fruits balanced with light acidity and silky body.” – Black & White Coffee Roasters (@blackwhiteroasters)

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What’s your favorite process? Stop by the Playground all month long to brew up one of each and quiz our Fellow Brew Guides on the different processing methods!