We work directly

with small farmers

A batch of

dark roast Mayorga coffee

Roasting Coffee–and Caring About Farmers–Since 1997

Martin Mayorga learned to roast in Nicaragua on a wood-fired 55 gallon drum that was rotated manually.  If that isn't traditional, we don't know what is!  Our signature Latin slow roasting technique, which allows the rich flavors and vibrant aromas to emerge from each bean, is our hallmark to this day.  We roast at all levels from very light to very dark, realizing that consumer preferences are diverse.  We also recognize that roasting coffee is the perfect balance of art and science.  That is why we roast in controlled batches in solid drum roasters and we only roast coffee to order.