AWARD WINNING CULINARY COFFEES
Since 2003 we have focused on treating coffee like a culinary art. This continues to be achieved by our sourcing, roasting and brewing methods.
We seek high quality coffee beans grown in fertile soil, often in higher elevations, with ideal climates. Hand-picked, only when ripe, ensures wildly delicious coffee!
SMALL BATCH ROASTING
We roast to order in small batches to highlight origin terroir rather than the roasting machine.
LIGHT VS DARK ROASTS
Our roasts focus more on developing actual flavor notes rather than referring to coffee as "robust" or "bold". Black, shiny beans may look good, but it generally means those beans are over-roasted (ie, burnt) and that's what you'll taste. The shiny oils should be on the inside of the bean!
As one of the pioneers of Direct Trade sourcing, we travel to origin and have built relationships with the most conscientious producers. We then hand select coffees that take our breath away.
The higher price we pay for our green beans not only help our farming partners earn more money, but educational programs lead to better sustainable farming practices.
FANS OF BAREFOOT
Metro Silicon Valley Best Of
“Best Coffee Roaster” - 7 straight years
“Best Indie Coffee House” Barefoot Campbell
Food & Wine Magazine
Top 4 Boutique Roaster in the US (2006)
2 Single Origins placed in Top 10 coffees out of 157 sampled
One of the Top Cold Brews in the US (July 2013 & July 2015)
One of the 12 Most Enthusiast-Friendly Roasters in the US (2011)
10 Cold Brew Brands to Drink All Year Round (2015)
One of the Top Indie Roasters – West Coast (Jan 2013)
The Daily Meal
“Roasters We Love” (July 2013)