Choose From a Variety of Coffee Roasters
Whidbey Coffee
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.
Water Avenue
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
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
Coava Coffee started up in 2008 by Matt Higgins an aspiring specialty coffee roaster in Portland, Oregon. "Coava" by definition means "unroasted" or "green" coffee in which Higgins has studied hard to perfect from obtaining the right farming regions and building honest relationships with all producers. He believes that the right coffee comes from the quality work farmers input into the process. His dedication to investing in the right infrastructures and building strong bonds with the people he trusts to grow his green coffee is what brings Coava all together.
Paradox
Black coffee that's smooth and sweet? This is Paradox.
Extraction science and craft-brewing fundamentals produce the smooth yet infinitely complex cold brew with a concentrated caffeine kick.
Joyride
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.
Caffe Umbria
Caffè Umbria is a full-service, wholesale coffee roaster based in Seattle, Washington. But the family's roots in roasting go back to the 1940's, when Ornello Bizzarri built his roastery in Perugia, Italy. The Arco Etrusco in our logo is a landmark of the Umbrian city.
Roaster Emanuele Bizzarri has always had coffee in his blood -- from his grandfather Ornello to his father Umberto. When his family moved to Seattle from Italy, he became the third generation in a family of roasters, and he's since carried that tradition on through Caffè Umbria with partners Jesse Sweeney and Pasquale Madeddu.
Equipped with a state-of-the-art roaster and a great passion for blending and roasting, Caffè Umbria captures the true essence of Italian-style espresso and coffee, combined with the convenience and service of a local roaster.
Caffè Umbria is currently served in hundreds of cafés and fine dining establishments throughout North America, from the Bellagio Hotel and Resort in Las Vegas to the Culinary Institute of America in Napa. To each of our customers, we guarantee unmatched quality, freshness and professional service.
Box House Coffee
In the early 1900's, box houses were the setting for plenty of seedy activities, serving as theaters, gambling houses, traditional watering holes. Most of these establishments were located in what is now Seattle's Pioneer Square District, and while each box house was different, they all had one thing in common: you could always count on finding a cup of coffee. Brew a mug and learn about one of the colorful characters who crafted the box house scene and wrote the story of Seattle at the time.
Doc Maynard was Seattle's first physician, merchant, and justice of the peace. This medium roast is a delicious tribute to his knack for smoothly negotiating with anyone and everyone. John Considine was a known family man with strict values and would deal cards, but never play. He would sell liquor but never drink. This mild, friendly, decaf blend is an apt namesake for Considine. Lou Graham was Seattle's first madam, an entrepreneur at heart. Her strong, sultry, statement-making reputation was the perfect inspiration for this bold, dark roast.
With legendary characters and community building in mind, we bring you Box House Coffee. Honoring gathering together and giving, we are proud to support the Greater Northwest Chapter of the MS Society, with a donation of $1 per bag sold.
Cafe Appassionato
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.
Caffe Luca
Bringing the essence of small batch Italian roasting to America.
The rich heritage of Caffé Luca Coffee Roaster began 20 years ago in Italy, where the company’s original founder and visionary learned about the art of roasting and blending from his mentor and the company’s namesake, “Uncle Luca”. Caffé Luca has dedicated much time to experimenting with different proportions of the highest quality Arabica coffees, achieving the perfect balance of flavor, acidity, body and aroma for Caffé Luca’s small-batch roasted coffees.
The delicious Caffé Luca espresso and drip coffee blends that resulted from years of experimentation are what the company offers its customers to this day – mellow, yet robust, flavorful brews that are never bitter. Caffé Luca coffees are known and loved around the world, from boutique coffeehouses, posh gift shops and neighborhood cafes, to four and five-star hotel resorts and restaurants.
Established: 1995
Location: Seattle, WA
Callie’s Coffee
What if you simply changed the type of coffee you drink? Join Callie's Circle and help cure pediatric Cancer. Find out how at www.choosecallies.com
Callie’s was inspired by seven year old Callie Lentz’s desire to help cure pediatric cancer. Callie’s young friend, Ben, died at the age of 3-1/2 from an incurable form of neuroblastoma. Callie’s experience losing her friend inspired her desire to find a way to help prevent other children from suffering the way Ben and his family did.Callie asked her parents to donate the contents of her piggy bank to Ben’s foundation. Then she came up with the idea of selling coffee to further the cause and she and her family kicked into full production. Today Callie’s ships premium coffee to people all across the country and 10% of every purchase supports the Ben Towne Foundation. We are thrilled that so many people have decided to choose Callies. And we are inspired and humbled by all of the stories from children and families whose lives have been touched by cancer. Learn more about Callie's story here: http://choosecallies.com/ and the Ben Towne Foundation here: http://choosecallies.com/ben-towne-foundation/.
Dillanos Coffee Roasters
Dillanos Coffee Roaster opened as an espresso cart in 1992 in front of Howard Heyer's convenience store in Buckley, Washington. It was a partnership between Howard and his stepson, David Morris. The cart was fueled by David's enthusiasm, Howard's business background, and a sincere desire to offer great coffee and great service. They named the business after David’s newly born son, Dillon.
David and Howard opened two more retail locations the following year and made two other decisions that would shape the business for years to come. They invited David’s brother Chris Heyer — who himself worked as an experienced barista — to join the family business, and they bought their first 20-pound coffee roaster to kick off DCR as a wholesale coffee roasting operation.
It wasn't long before the brothers were soaking up information from coffee professionals throughout the country. They learned from the ground up what it took to source high-quality green coffee, perfect nuanced roast profiles, and create balanced, smooth-tasting blends. They were passionate about the artistry of bringing out a coffee's inherent character with just a small nudge of time and temperature.
They soon sold the retail stores and put all their energy into wholesale roasting at a new location in Sumner, Washington. As the family business continued to expand, DCR grew from a tiny three-person outfit to a nationally recognized roaster with more than 1,600 customers across the country. Dillanos currently roasts approx. 3 million lbs. per year, with the capacity for 10 million.
Tony’s Coffee
The smell of freshly roasted coffee came to Bellingham in 1971. From the beginning, we roasted our coffee in small batches, selecting the best beans we could find from around the world.
In the early years, we roasted in our coffeehouse, a street-level space in Fairhaven’s historic Terminal Building. We filled glass jars with freshly-roasted beans from Antigua to Yirgacheffe.
The coffeehouse brought locally-roasted coffee and espresso to Bellingham, becoming one of the cultural staples in the community. From the start, it was clear to us that coffee brings people together.
Our roasting operation has long since outgrown the coffeehouse, but we are still proud to call Bellingham home.
Even after 40 years of roasting coffee, not a day goes by that we don’t discover something new. We have a passion for learning, which is why our crew regularly participates in Roasters Guild workshops, studying topics ranging from thermodynamics to sensory triangulation. Simply put, we’re constantly striving to develop the best flavors possible from our coffees.
Established: 1971
Location: Bellingham, WA
Torrefazoine Italia
Since first roasting their coffee in Seattle in 1986, they have provided coffee to an ever-growing audience of coffee lovers who prefer their full-bodied and intensely flavorful coffee to all others. Their authentic roasting style and expert blending create a coffee experience that is truly unforgettable.
Torrefazione Italia blends were initially developed to be prepared as espresso. The reason behind this is that most of the coffee in Italy is served this way; you would be hard-pressed to find American-style drip coffee. Fortunately, all eight of their blends taste great no matter how they are prepared. Torrefazione Italia coffees are smooth and well-balanced while still offering a variety of character.
Victrola
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
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, 2002
Vivace 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
Lighthouse Roasters
Lighthouse Roasters creates consistently great coffee in small batches of the freshest premium beans, hand roasted in vintage cast-iron roasters each day.
Just like our artisan master-roasters, our charismatic baristas, and our devoted patrons—Lighthouse specialty coffees are free to express themselves as individuals. Our quality beans are sourced for their flavor potential by our founder and coffee visionary Ed Leebrick, from coffee farms and collectives as dedicated to their people and product as we are. We then get to know each bean’s unique qualities, testing, roasting and blending to highlight each varietal’s fruit, acidity, nuttiness or spicy complexity, much the way a winemaker approaches blending fine wine.
Starbucks
It happens millions of times each week – a customer receives a drink from a Starbucks barista – but each interaction is unique.
It’s just a moment in time – just one hand reaching over the counter to present a cup to another outstretched hand.
But it’s a connection.
We make sure everything we do honors that connection – from our commitment to the highest quality coffee in the world, to the way we engage with our customers and communities to do business responsibly.
From our beginnings as a single store over forty years ago, in every place that we’ve been, and every place that we touch, we’ve tried to make it a little better than we found it.
Seattle’s Best Coffee
Since 1970, Seattle’s Best Coffee has been satisfying coffee lovers’ demand for great coffee, fueled by the simple notion that everybody deserves a more enjoyable coffee experience.
Peets Coffee & Tea
Over the past four decades, Peet’s growth has been fueled by the ever-increasing numbers of true coffee lovers in the San Francisco Bay Area and across the nation. Despite this growth, we remain true to the same principle that inspired our founder – an unrelenting commitment to quality.
Since 1966, our goal has remained the same: we continually strive to raise the bar for the American coffee industry, while always delivering a great tasting cup for those who truly love coffee – for those whom a cup of coffee could only mean a cup of Peet’s.