What's Roasting? 

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 (take a bag home today)

Papua New Guinea Organic Purosa AX FTO 

($14/12oz roasted whole bean bag or $9/1lb bag unroasted/green coffee beans):

Our FTO (Fair-Trade, Organic) Papua New Guinea Purosa AX is grown in the Eastern Highlands provinces, specifically Ivangoi, Purosa and Okapa valleys over 3,000 farmers and certified as FTO through the Highland Organic Agricultural Cooperative.

This coffee is excellent for blending and espresso, but please, drink it straight too, as it shines as a straight single origin! It takes a dark roast very well and puffs up nicely after a friendly roasting for a great flavor profile. It is very well processed and much cleaner in the cup than most Sumatras and other Indonesian coffees. This is a truly wonderful coffee that should be a regular player in your collection.

Ethiopia Kembata Natural Grade 1

($14/12oz roasted whole bean bag or $9/1lb bag unroasted/green coffee beans):

The Ethiopia Kembata Natural Grade 1 is a perfect example of a natural processed coffee. It is an Heirloom variety, and like other Ethiopians, is packed full of fruity notes of strawberry and blueberry with a smooth milk chocolate finish. It comes from a farm located in the Durame Village of Kembata, Ethiopia.

This coffee is grown at 2100 meters above sea level where the soil is extremely fertile and ideal for growing high-quality coffee beans. The farmers incorporate a 36-48-hour fermentation process in the wet mill and then use raised beds for drying the beans under the sun. The cherries that are unwashed spend 15-21 days drying to ensure they are ready. The resulting coffee is an extremely complex cup marked with notes of blueberry and strawberry. 




Rwanda Maboro Washed

($12/12oz roasted whole bean bag or $8 1lb bag unroasted/green coffee beans):

Sourced by La Minita from the Western Highlands of the country on the shores of Lake Kivu. La Minita works directly with selected coffee farmers and washing stations. Each of these washing stations purchases fruit directly from hundreds of small farmers. This fully washed Rwandan coffee bean has a balance of bright acidity and full-bodied with a taste of red apple, hibiscus, dried fig, berry fruitiness, sweet orange, and cocoa.

Peru Organic Finca La Esperanza FTO RFA

($14/12oz roasted whole bean bag or $9/1lb bag unroasted/green coffee beans):

Our shade-grown Peru Organic Finca La Esperanza (Fair-Trade Organic) is sourced from a small 2.5-acre section of a family farm in Soritor village in San Martin. All of La Esperanza’s coffee trees are in the first few seasons of production, with ages ranging between three and six years. Our Peru Organic La Esperanza has a sweet aroma with notes of bakers cocoa, sweet tangerine, and peach. It has very good acidity and mouthfeel with a dry almond note on the finish.

Brazil Fazenda Da Lagoa Natural 17/18

($12/12oz roasted whole bean bag or $8/1lb bag unroasted/green coffee beans):

Fazenda da Lagoa is situated 1,100 meters above sea level near the town of Santo Antonio do Amparo, about 170 kilometers southeast of Belo Horizonte in the province of Minas Gerais. Its 2,850 hectares include a natural reserve, woodlands, pastures, and 1,500 hectares of coffees. Streams from 40 natural springs provide water to the land and gradually converge into two small rivers that mark the borders of the grounds and are the water source for the closest large town. Only Arabica varieties such as Catuaí, Mundo Novo, Acayá, and Catucaí have been selected and are grown in the plantation nursery according to strict sustainable principles.

While Fazenda da Lagoa honors its 200-year-old coffee tradition, it is also known for its innovative farming approaches, which include modern agricultural techniques that are based on scientific research that's carried out on the farm and shared with the wider community.

Mexico Chiapas Turquesa HG EP

($12/roasted whole bean bag or $8/bag unroasted/green coffee beans):

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.

Onobeano's STEEP Chuter Latte Blend

($13/12oz roasted whole bean bag or $8/1lb bag unroasted/green coffee beans):

It's not hard to believe that most espresso machines are used more to brew espresso for use in espresso drinks than for shots of pure espresso (at least in this country), yet most espresso blends are concocted towards the goal of pulling a good shot.

Those that know me know I definitely march to a different drummer, so the origin of this espresso blend should not surprise anybody.

After years of (chasing that same goal) and experimenting with different espresso blends, it finally occurred to me that we don't drink espresso shots. We DO, however, really enjoy a nice latte - our evening lattes have become a ritual at our house. Sorry all you espresso purists, but I must admit that neither of us really enjoy a shot of pure espresso. I finally realized that for every blend I concocted, while decent as an espresso (with a pretty crema just like in the pictures), nothing was exceptional, even decent, for making lattes (or cappuccinos, et al.)!

This epiphany changed my approach, and after a bit of experimentation, the new goal was reached - WOW! We ended up with a rich, sweet, chocolatey shot that really bloomed in a cup of steamed milk. There is very little crema, but crema gets lost in an espresso drink anyway, right?

It was soooo good (no bitter taste here!), too good to keep to ourselves, that I decided to share it with all the rest of you espresso drink aficionados. For those of you who prefer flavored espresso drinks, you will find this blend works equally as well using flavored coffee creamers available at your local supermarket, although it does get VERY sweet.

Try this blend and see if it increases your enjoyment of your favorite espresso drink too. Onobeano's STEEP Chuter Latte Blend - also good in other espresso drinks.

Transparent black mountain.png