OUR ROASTERS

VERVE COFFEE ROASTERS Santa Cruz, CA

Verve Coffee Roasters “support the producers and exporters, roasters and baristas who are paying attention — who are invested in making each cup an authentic, quality experience.”  This attention to detail and quality is also apparent in their nationally-ranked baristas and critical acclaim as specialty micro-roasters. “Everything we do—sourcing, roasting, brewing, educating—is about bringing you that place in a cup. Because coffee should be true.”

RITUAL COFFEE ROASTERS San Francisco, CA

Ritual opened in 2005, dedicated to direct relationships with farmers in sourcing their beans, and to fierce standards in barista and roaster training.  Ritual states that  “It’s the precise care we take with every step. From our uncompromising selection of green coffee, to our unflagging attention to roasting; from our rigid freshness standards,  to our navy seals’ style barista training camp.”  Ritual’s profiles of each coffee is unwavering, in that each descriptive word is precise to the cup.

COAVA COFFEE ROASTERS Portland, OR

Coava is Turkish for green coffee (before it is roasted).  They are “committed to providing the best-quality coffee by focusing on single-origin beans and optimum brewing techniques.”  This dedication to producing one of the best coffees around is a testament to their hard work and devotion, as illustrated in their award-winning baristas and high-scoring coffees.  Their care in roasting, and attention to detail is evident in every bag, as well as in their coffee roastery and brew bar, illuminating an organic brilliance in design and function.

BREWING METHODS

Hario Pour-Over 10 or 16-oz

barista-controlled alternative to drip,
producing a single, fresh cup
— 3 min.

Cafe Solo 16-oz

an immersion brew producing a
bold, yet smooth cup
— 4 min.

French Press 16 or 32-oz for two

19th-Century immersion brew producing
a heavy, rich cup
— 4 min.

DEFINITIONS

DT –direct-trade; buying directly from, and building a mutually beneficial relationship with a particular farm to ensure the quality of the coffee and the well-being of the farmer and the environment

SO –single-origin; a selection of coffee beans from a single coffee farm/micro-lot; processed one way, and roasted with one profile

Double Ristretto –18-20 g finely ground and tamped coffee with 9 bars of pressure, creating 2-oz of espresso

Processing –refers to the processing of the coffee whereby the bean/seed is separated from the cherry and ultimately dried

Acidity –refers to the sharp, bright, and vibrant taste of the coffee