Welcome to Seattle Coffee Company
Ethically sourced. Artisan roasted. Lovingly prepared.
We strive to capture the artisanal approach towards our craft – traceability of crops, handpicked harvesting, hand roasting and manual espresso production – a ‘quality at-all-costs’ approach that cascades down from farm to the cup in your hand.
Coffee without the kick? No problem – we got you. Sometimes you just want that taste. There are two ways of doing decaf. At Seattle, we do it the right way. That means our green coffee beans are put through a gentle, non-chemical carbon dioxide process before roasting. The result is coffee without caffeine but full on flavour.
Grown high on the Aceh mountain range in Sumatra, these beans have been nurtured by a group of coffee farming families. We partnered with the Gajah Mountain Cooperative who are dedicated to coffee farming in the region. Sumatran coffee boasts complex and intense aromas and flavours that are a result of the unique wet-hulling process method specific to this Indonesian island. Experience swirls of sweet caramel, juicy plum jam, followed by a rich peaty syrupy finish. As you sip our Gajah Mountain coffee, allow us to take you on a rich and wild journey.
Rwanda boasts a sub-tropical climate and terroir that make for growing some of the best coffee in the world. This coffee comes from a small coffee cooperative called Abangakarushwa – meaning ‘those who strive for the best’. The cooperative is nestled in the mountainous region of Nyamasheka, close to the borders of Burundi and the DRC. The environment is ideal for coffee production, with coffee trees growing amongst the lush forests, and fed by tributaries flowing from Lake Kivu. A small group of just over 100 farmers produce this coffee and deliver their hand-harvested, unprocessed crops to the washing station. Here the beans are put through various processes to best preserve the original flavour and character of the coffee. Expect super sweet sugary flavours, yellow and green wine gums, citrus lime acidity and hints of stewed apples.
Colombian farmers have a long, resilient coffee heritage. The cooperative we source coffee from is fondly named after a warrior tribe who roamed the mountainous region of the Andes. 32 coffee farmers started the cooperative to create more economic stability for their community; today they are over 220 members strong. The Association of Timana formed in 2001, to improve product quality and practice environmental sustainability. To further grasp the complexity and beauty of the coffee value chain, the association established a cafe in their village for farmers to create more empowerment for youth, and see the life of their coffee come full circle; it being farmed on their land and drunk by their own community members. This coffee packs a punch with rich molasses, sweet plums, and caramel fudge flavours.
Guatemala in Central America provides perfect coffee growing conditions: high altitude, fertile soil, and loads of sunshine. In 2009, we began working with Esquipulas Cooperative in the Huehuetenango region. There has been great development in the area; the cooperative runs a healthcare and pharmacy practice and employs coffee scientists called agronomists to help facilitate the progression of coffee quality within farming communities in Huehuetenango. The 230 smallholder farmers grow specialty coffee on the slopes of volcanic mountain ranges, together with other subsistence crops like maize and potatoes. These beans have vibrant notes of strawberry and red apple with hints of dark chocolate on the finish; paying homage to their Mayan heritage.
Ethiopia’s reputation as the birthplace of Arabica preceeds it, with Yirgacheffe arguably being the most ideal growing region. With it’s luscious forests, wetlands, undulating hills, and rich soils it’s no wonder we partnered with the Konga Cooperative back in 2003. The Konga cooperative is one of over 20 others that belong to the distinguished Yirgacheffe Coffee Farmers’ Cooperative Union (YCFCU). The YCFCU does incredible work in the region, all towards the common goal of keeping its farmers and businesses economically empowered. Konga has over 2500 smallholder farms who farm their own coffee trees on their homesteads and carry the ripe red cherries to three different washing stations across the region. This coffee has aromatics of sweet dried fruits, medjool dates, red berries, a citrus sweetness and Earl Grey.