All Coffees

Finca Rosma is a longtime partner of Seattle Coffee Works. Producer Fredy Morales hosts a new batch of our baristas every February to help our team learn and understand coffee at origin. Finca Rosma's nativa blend is one of our bread and butter coffees, and we are so excited to see them experiment with natural processing methods. This coffee is a delightful take on an old favorite. Learn more about Fredy Morales here. Region: San Pedro Necta, Huehuetenango Elevation: 1600-1900m Process:...

Java Preanger is sourced from family-owned farms located in the Pangalengan district, Bandung Regency on the island of Java, Indonesia. Wildan Mustofa and Atieq Mustikaningtyas, a husband and wife team, started cultivating coffee in 2011 as a means of erosion control and soil conservation on the steep terrain near where they were growing vegetables, seed potato, and tea. They also encouraged their neighbors who now also grow coffee on 1 to 2 hectare plots. Their collective coffee and shade...

This is an exciting partnership between Geremewe Addisu and his neighbor Hirut Birhanu, who provides us with our Ethiopia Dumerso natural and washed coffees. Geremewe has his own coffee orchard and washing station in the Dumerso Kebele just north of the town of Yirgacheffe. Geremewe is meticulous about the care of his plants, harvest, and sorting. This impressive attention to detail shines through in a very high quality cup that stands out even compared to the renowned coffees of Ethiopia's...

This is the perfect coffee for anyone who is curious about Ethiopian coffees but prefers the straight-forward taste typical of Central or South American washed coffees. About 700 family farmers contribute the coffee that they grow in the small community of Dumerso, in Ethiopia’s renowned Yirgacheffe coffee region. For this washed-process coffee, local community members work collaboratively to remove the coffee pulp by mashing, then ferment the coffee in tanks for 36 to 48 hours to remove the...

We take a group of our baristas to visit this farm each year because we are so impressed with the Villatoro family’s coffee production. They have built a wet mill, a road that connects the rural community to the nearest paved road, and every roof in the family village of Hoja Blanca doubles as a drying patio. This family is fully dedicated to specialty coffee. See photos of our head roaster and assistant roaster on their recent trip to the farm. You can also learn more about the Villatoro...

Maganjo is a Kikuyu name meaning the “original land”, a name well deserved for an area 1800 meters above sea level (masl) with astonishing views over the Tumutumu hills in the Nyeri Region and the snow capped peaks of Mount Kenya. Maganjo Factory was established in 1937 under Mukurwe-ini Farmers Cooperative Society (FCS). Since then it was owned by the giant Mathira FCS, before finally breaking off in 1996 to form Rumukia FCS with 2 other factories. The factory processes cherries from around...

Sweet, bright, and inviting, our favorite breakfast blend is the best way to greet your day. Fresh crop coffees roasted medium light. Light bodied, vibrant and floral with notes of citrus and milk chocolate. Roast Level: Medium-Light (Agtron: 70) ...

Recommended for:• Espresso• Cold BrewOur house espresso blend is a mixture of a direct trade Guatemala (57%), a natural Ethiopia (30%), and a direct trade Kenya (13%). Delicious and complex on its own but bold enough for people who prefer their coffee the Milky Way. A washed Guatemala forms the sweet chocolate backbone of this blend while the natural Ethiopia lends berry notes. A touch of Kenyan coffee rounds it off with just the right amount of body and acidity. This versatile blend also...

Molly, our first roaster, helped us start roasting in 2008. This medium roasted blend is an ode to that machine. It marries one of our direct trade coffees from Guatemala with the best of our current rotation of Central and South American coffees. A halfway point between the light and bright Sunrise and the bold Emerald City. Roast Level: Medium (Agtron: 64) ...

The house blend at our cafe locations, Emerald City is also known as Ballard Market Blend. It's bold and accessible with notes of dark chocolate and stone fruit.This classic coffee is composed of direct trade Guatemalan and Kenyan coffees. We roast the Guatemala medium-dark so it can stand up to milk. The Kenya lends brightness and complexity to keep it interesting for those who prefer their coffee black Roast Level: Medium-Dark (Agtron: 62) ...

Seattle Strong is our best shot at a dark roasted coffee made to appeal to anyone who craves French, Italian or Viennese roasts.It's big, full-bodied, and nuanced with notes of dark chocolate, caramel, and tobacco.If you love strong, dark coffee, this blend of 100% direct trade Latin America coffee is made for you!  Roast Level: Dark (Agtron: 50) ...

Our best decaf has garnered a few awards. It’s unlikely you’ll know it’s decaf because it is so delicious. The reason for this is that we only use coffee decaffeinated with the Swiss Water Process. Swiss Water Process is an innovative method of decaffeination that removes 99.9 percent of caffeine without the use of chemical solvents. As a result, the coffee remains delicious and complex – but without caffeine! In the cup you’ll find a syrupy mouthfeel with notes of honey, cocoa, and tangerine...