Steep offers a selection of extraordinary specialty-grade Arabica Coffees sourced from around the world.
We love the science of Coffee. coffee Plants are seasonal crops, and our selection is constantly changing as we seek out the freshest specialty beans throughout the year.
Our roaster, Justin, pushes the boundaries of the craft by developing a unique roast to maximize the flavor and aroma of each individual batch of coffee beans.
Here is what is roasting now:
-Papua New Guinea Mile High A
Mile High is the A-grade offering from the Arokara Co-op. It is grown in the Eastern Highlands of Papua New Guinea on the outskirts of the town of Kainantu, at an altitude of 1 mile above sea level—or about 1,600 meters.
Cupping notes- Bright acidity, delicate body, caramel, malt, and light citrus notes.
-Honduras kingdom growers
This is a really beautiful Honduran coffee. This coffee has won and placed in the top three for America’s Best Cold Brew Competition. Honduras Kingdom Growers coffee is grown on the picturesque slopes of the Montecillos Mountain Range by a cooperative of small, Honduran coffee growers dedicated to the production of high-quality, sustainable coffee as a whole community.
Each year the Honduras Kingdom Growers cooperative works with approximately 200 small farm holders, providing them with access to an expanding eco-friendly knowledge base with a variety of training and farm management resources, including proper techniques for processing and milling. Honduras Kingdom Growers farmers work together with the goal of increasing yields while collectively raising income for everyone’s benefit.
Producers here have realized the need for high grade, specialty coffee. The farms generally range in size from 1 – 12 acres and are spread between elevations of 4,000 to 5,200 feet. The lots are handpicked and centrally processed to ensure ideal cup quality. The Montecillos region is comprised of the smaller locales of La Paz, Comayagua, Santa Barbara, and Intibuca; it is one of six major, Honduran coffee-growing regions as defined by The Honduran Institute of Coffee, IHCAFE. Montecillos is known for its coffee with fruity, peach, and citrus profiles, with a pleasing aftertaste and smooth body. The region is mainly comprised of Bourbon, Catuí, Caturra, and Pacas varietals.
cupping notes-Well balanced, sweet citrus fragrance, good acidity with sweet orange flavor, molasses, and a creamy body and finish.
-Uganda Organic Bugisu RFA
Our organic Uganda coffee beans are sourced from family-owned farms located in the Bugisu region on the slopes of Africa's oldest volcano, Mount Elgon, in Uganda. The Bugisu region is named after the Bugisu people who are indigenous to this area.
The Sipi Falls Coffee Project was established in 1999 to strengthen high-quality coffee growing in the region and create a sustainable income for farmers. The cup is complex with underlying notes of chocolate and dark fruits and a hearty earthy finish. It has less acidity than most African specialty coffee. The body of the cup is fairly light, like most African coffees, but the flavor is surprisingly rich, with dark chocolates.
Roast this Ugandan coffee darker than you would a Kenyan, but not quite an arabica medium-dark roast. The complexity will be there, but the sugars won't really develop until later in the roast.
Mexico Chiapas Turquesa HG EP
Chiapas Turquesa, or turquoise, takes its name from the precious stone—the color of which is spread across the regions, in its incredible waters and vast skies. This coffee comes from across the region, is grown at altitudes between 900 and 1,100 meters, and is characterized by large bean sizes and a round, balanced cup. For decades, Chiapas has been the center of political and ethnic conflicts. The Zapatista movement prevented any large coffee farms from coming into existence, due to their demands for indigenous rights and land access. Consequently, coffee has been cultivated mainly by smallholders, often descendants of Indigenous tribes. These producers plant, harvest, and prepare the coffee by hand, sparing no effort to produce coffees they can feel proud of.
To help ensure that producers receive a fair price, we work closely with the exporters that support these communities with social projects. The exporters also use their own transportation infrastructure to bring the producers’ coffees to market.
The harvest season is December through March. All the coffee is received in parchment, quality controlled and transported to a high-tech dry mill in Veracruz. After a second quality check, the coffee is cleaned, milled, and sorted to be prepared for export. This coffee has a quality-control standard that allows for only 15 imperfections per 300 grams.
Cupping notes: Milk chocolate, nutty, grape, citrus; medium body, cools sweet.