Amber Roast began in a tiny garage in Portland with a second-hand roaster and an obsession with Ethiopian Yirgacheffe. Seven years later, we still cup every batch, know every farmer, and refuse to serve anything we wouldn’t drink ourselves.
We partner with twelve smallholder cooperatives across East Africa and Latin America. Each lot is traceable, each harvest is hand-selected, and each roast profile is tuned to the bean — not the market.
Every bag lists the farm, co-op, and elevation. Scan the QR code to meet the family that grew your beans.
We roast in 5 kg batches on a vintage Probat. That means fresher, more nuanced cups — every single time.
V60, Chemex, Kalita Wave — our baristas train for 40 hours before they touch a customer’s cup.
Direct trade with smallholder farms
We travel to origin twice a year. We cup hundreds of samples, build relationships, and agree on prices that reward quality — not volume. Every partnership is multi-year.
Weekly cupping sessions to lock profiles
Every incoming lot gets roasted at three temperatures and cupped blind. We score on fragrance, flavor, aftertaste, acidity, body, and balance. Only 60% of lots make the cut.
Light-to-medium profiles, small batches
Our roast profiles are designed to highlight origin character, not bury it under carbon. Light roasts preserve the floral and fruit notes that make specialty coffee special.
Barista-trained, filter-focused, always fresh
Coffee is brewed to order. We grind per-cup, control temperature to the degree, and serve within 90 seconds of extraction. Because good coffee waits for no one.
Open Tuesday through Sunday, 7am to 4pm. No reservations — just walk in, breathe in the aroma, and let us pour you something worth waking up for.
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