About Our Coffee Beans

The Seeds

“The characteristics in every cup of coffee are shaped by the land, the elements, and from the heart of the people all along its way.” –  Eva

Traditionally Grown – Direct Trade

Our coffee is sourced through the Vashon Island Coffee Foundation, and the beans we use are rare and rich in history, with flavor profiles as unique and diverse as the people who grow them.


Traditional methods of growing and processing coffee beans are becoming increasingly rare

Coffee is a labor-intensive crop grown in some of the most economically marginalized and environmentally sensitive regions of the world. The life of not only the plants themselves, but also of the farmers, the pickers, and their families and communities, are vulnerable to rapid changes in political and economic challenges as well as the ever-increasing unpredictability of weather patterns across the tropics. The stories of their lives are equally complicated and truly inspiring.

We prefer to buy coffee beans from folks that tender the older, traditional growing and preparation practices.  While these methods take longer and are becoming more mechanized these days to meet demand – you will certainly notice a difference in these special beans.

The beans we love the most are from the older coffee varietals that grow nearly wild at high mountain altitudes. Grown without the use of pesticides, the coffee plants are allowed to naturally adapt to the climate, environment, and pests while the mineral-rich volcanic soil infuses them with vibrantly deep and complex flavor.

After being handpicked, and only when ripe, the beans are properly aged, fermented, washed, and dried on patios in the equatorial sun. When fully dry, they are then separated from their parchment, sorted and graded for quality and size and, finally, shipped to us.

We fresh roast on site, practicing a time-honored rustic style of roasting using The Roasterie’s original vintage roasters and wooden Swedish grinders. Like the making of soulful homemade food, traditional roasting takes time and utilizes the roasters sense of sight, sound, scent, timing and intuition to enhance the final flavor – transforming the roast into the drink we enjoy today.

And finally, it must be said, that the legacy of colonization and coffee are inextricably interwoven, leaving new generations of coffee growers, buyers and roasters with the responsibility to honor and learn of the history and lives of the original people who inhibit the lands where coffee grows.

Be sure to look for our seasonal varietals and holiday blends as they become available.

Typica coffee plant


Beans drying