Optimize your workplace experience by offering the best perk! Providing food is the best way to win over current and prospective employees. Choose from healthy, fresh snack options in addition to pre-packaged favorites we all know and love.
Organic teas, herbal blends, and time-honored botanical remedies are directly and ethically sourced for their superior quality and purity. Add variety to your break room with these high quality, loose leaf teas.
Seattle Office Coffee, Water & Break Room Services
Agora is a greek word for an “open place of assembly”, which is now often our break room. We offer refreshment services to make your break room relaxing; be it supplies, filtered water or locally roasted artisan coffee to jump-start your day.
Whidbey Coffee was created by entrepreneur Don Ollis who started off his coffee career by purchasing an espresso cart and spent his summer attending local fairs to sell his premium coffee. This sparked his interest in specialty coffee which is now Whidbey Coffee. Ollis' coffee is loved by his customers who have named it "Best Coffee On Whidbey Island" which has now transpired to 12 retail locations, with their headquarters based in Mukilteo. Whidbey Coffee supports their community and those who reside there, by matching donations for Oso, WA #530slide relief and raised almost $7,000 for Cascade Valley Hospital and Clinic, even making special donations for one lucky high schooler to receive a $5,000 scholarship to a community college of their choice. Needless to say, Whidbey Coffee cares about the coffee they roast and the town that started it all.
Portland, Oregon is where Water Avenue started their coffee journey in 2009. Creators of this roastery, Bruce and Matt saw an opportunity to develop a roasting business in the same building as the American Barista & Coffee School who became big supporters. This father and son business might have developed in 2009, but the experience they have goes way back. Bruce Milletto is well-known for a life time of work shaping the specialty coffee industry, he soon partnered with his son Matt who is also the president of the Oregon Coffee Board, and together they opened the American Barista and Coffee School in 2003. After experimenting with wholesale companies, Water Avenue began experimenting with coffees on a larger scale and was soon recognized for all their hard work, "
Stumptown Coffee is passionate about their products, from scent to production every detail is closely tailored to create the perfect batch of coffee. Their attention to detail is impeccable, each bean is carefully inspected on a personal level, temperatures increase then decrease the day knowing that the roaster will be hot and some time can be shaved off. Each batch is roasted just enough to reveal all the hidden notes of floral, molasses, chocolate, and earth. The beans they use? Carefully chosen from across mountains, through forests, to farms. They don't just buy bulk coffee, they go to the source and pick up the best ones from the atop a distant Ethiopian Hill, finding the authenticity behind each bean. They don't believe the exchange of coffee is a transaction, but a partnership with the people making the coffee.
Coava Coffee Roasters
A "quality-first" approach requires dedication to the craft and an understanding that coffee can't just be treated – as it is so often – like regular office supplies. This approach breaks the mold of wasteful single-serve pods and over-roasted national brands to offer something truly spectacular.
Joyride office coffee includes the world's finest coffees, roasted-to-order, only from the best local partners.
Box House Coffee
Appassionato is the Pacific Northwest’s premier roasting company for the world’s finest gourmet coffee products. They offer benchmark coffee roasts and blends which are produced, packaged, labeled, and served to reflect the superior image and quality of the products. Their products distinguish themselves by being superior in quality, full-bodied in flavor, and exceptionally low in acids. Caffe Appassionato’ s success originated in the Pacific Northwest, but their goal is for Caffè Appassionato to be recognized worldwide for its products, image, and integrity.
Dillanos Coffee Roasters
When Victrola opened in 2000, the little 15th Avenue neighborhood on Capitol Hill in Seattle Washington had a big need. The community not only lacked great coffee it also had few great spaces to hang out or to meet friends. The cafe was so popular after only a year they doubled their space, taking over the storefront next door. In 2003, Victrola took a huge step and began roasting their own coffee in the tiny back room of their café on 15th. In the cramped back room, they spent countless hours experimenting with roast profiles and blends for their espresso. Early on, Victrola was committed to the task of sourcing, roasting, and preparing the finest coffees available. Since then, innovation has marked their roasting operations and coffee preparation.
Espresso Vivace Roasteria, known across the country and around the world for its commitment to espresso roasting and brewing technology and artisanship, has received accolades from some of the specialty coffee industry’s most well-known experts and it is right in our own backyard!
“Probably the best coffee I ever had in the United States if not close into the world… I gotta tell ‘ya, one of the best coffees I ever had in my life…they kicked coffee up into an art form… To see a place like the quality of Vivace is unbelievable.” –Chef Emeril Lagasse on Emeril Live, Food Network October 4th, 2002Vivace is a partnership founded by David Schomer and Geneva Sullivan in 1988. Since 1992 we have been roasting in the Northern Italian style: searching the world for the mildest arabicas and bringing each bean in our blends to the fragrant peak of caramelized sugar content. Celebrity chef Emeril Lagasse has described Vivace espresso as the best coffee in the US, if not the world. (See reviews) In 1995 David authored a book “ESPRESSO COFFEE: Professional Techniques” that was updated in 2004. This year he has published “ESPRESSO COFFEE 2013″ the third revision of the original. The book is in its eighth printing in English, but is also available in Japanese, Russian, and Korean. David has also produced two DVD courses for barista training “Caffe Latte Art” and “Techniques of the Barista”. These are also updated to reflect twenty-five years of hands-on research. Established: 1988 Location: Seattle, WA