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What's Roasting? 

STEEP is located in the heart of ski country, Keystone CO, and is one of the highest roasteries in the world 9343'.  We roast some of the rarest and highest quality beans in Summit County if not all of Colorado.  Additionally, we are the only coffee roaster in Summit that will roast the bean after ordering so that you receive the freshest bean you have ever had!  Along with having a high quality bean brewing the bean within 3 to 10 days after roasting guarantees the bean cupping notes will be at its best.  After 20 days of roasting we will not sell the bean as the bean is not drinkable to our standards.  


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.

We sell our fresh whole coffee beans in

12 oz Sustainable Cans, which are 100% recyclable (plastic bags are not) and the keep the bean fresher for longer, We can offer ground coffee upon request.

Here is what we currently have roasting,

stop by both of our Locations on Hwy 6 or in the river run village and take a bag home today or order online

Papua New Guinea Organic Purosa AX FTO 


Our Papua New Guinea Purosa AX is grown in the Eastern Highlands provinces, specifically the Ivangoi, Purosa and Okapa valleys.


Grown by over 3,000 farmers, this bean is certified as Fair Trade Organic (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.


This bean is very well processed and much cleaner in the cup

than most Sumatras and other Indonesian coffees.


This is a truly wonderful coffee and is a regular player in our collection.

Cupping Notes: Cane sugar sweetness, medium acidity and creamy body with

sweet caramel overtones and a slight

cocoa note on the finish.

Ethiopia Misty Valley Yirgacheffe (This is the Roasters favorite bean and a must try)

Ethiopia prepares some of the world’s finest coffee known for complexity and delicious flavor profiles you can’t find anywhere else. In fact, the Misty Valley enters the Ethiopian coffee exchange as a Grade 1 Yirgacheffe––there are no flaws to be found in these beans! From espresso connoisseurs to casual coffee lovers, our customers adore the versatility. Find out why we tell everyone has never tried this coffee before...get ready to live!


Producer, exporter and developer Abdullah Bagersh ensures that Misty Valley’s ripe cherries are subject to superior care from start to finish. Through the first 48 hours, the coffee beans are constantly turned to provide even evaporation. This process provides consistency and cleanliness, which is often difficult to accomplish in the Gedio region of Ethiopia. The resulting flavor reminds tasters of blueberry muffins.


Cupping Notes: Taste and smells just like homemade Blueberry Pie/Muffins.




AKA "Zombie Bean"

Haitian Zombie was roasted and sent in by our trader and scored 92 in Coffee Review!

This Haitian Coffee is grown in a town called Zombie Desert, and it has one of the only model farms in the area. This cooperative, being smaller is size, is able to produce 600 bags of coffee and pay growers significant prices for their coffee cherries. This coffee is Shade Grown which is a rarity in Haiti to have that kind of forest cover. The cooperative is paid roughly 300% higher wages than the Fair Trade minimum, not out of charity, but for having an exceptional product. It is grown by a Coop in the Central Plateau region consisting of 75 farmers where the average size of a farm is 1 hector.

Cupping notes: Honey sweetness, ginger. Clean smooth body. Low in acidity, and sweet undertones. Floral aromas.


Tanzania Peaberry Kilimanjaro

This African coffee variety is wild and gamey, the good kind of gamey that tells you this is not a domesticated coffee. This coffee is a blend from various coffee producers from across the Kilimanjaro and Arusha regions. These groups come from districts in Kilimanjaro such as Hai and Moshi Rural district, in addition the coffee was also sourced from Meru district close to the town of Arusha. The producers of this coffee have farms between 1-2 hectares in size and intercrop with bananas and avocado. The coffee is fully washed and processed on the farms using the locally made hand pulpers, buckets for fermentation and dried on raised beds. 


Cupping Notes: Deep and rich in flavor with lots of spices and herbs (plus some crunched-up flowers) in this cup, tastes that linger on your palate. Fruity overtones of raspberry, blueberry, and orange with dark chocolate that nicely balance the florals and spice.

Brazil Fazenda Da Lagoa Natural 17/18

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.


The 2,850 hectares of Fazenda da Lagoa include a natural reserve,

woodlands, pastures, and 1,500 hectares of coffee plantations.


Streams from 40 natural springs irrigate the land and

gradually converge into two small rivers that mark the borders of

Fazenda da Lagoa and provide water to the nearest town.


Only select Arabica varieties such as Catuaí, Mundo Novo,

Acayá, and Catucaí are grown in the plantation nursery

which adheres 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, implemented on the farm and shared with the coffee community.

Cupping notes: Well-rounded acidity, good body, pleasant sweetness, good complexity, soft nutty characteristics, and hints of chocolate.  This is also the bean that is a back to back gold medal winner for cold brew coffee...this is the bean we also use for our cold brew!

Mexico Chiapas Turquesa HG EP

Chiapas Turquesa takes its name from the precious stone-

turquoise- the color of which is spread across the regions 

in its incredible waters and vast skies.


This coffee is grown across the region 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 coffee 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, our farmers works closely with the exporters to support these communities with social projects.

Additionally, the exporters use their own transportation infrastructure

to bring the producers’ coffees to market.

The coffee harvest season is December through March.

All coffee is received in parchment, checked for quality and transported 

to a high-tech dry mill in Veracruz. The quality-control standard for this

bean allows for only 15 imperfections per 300 grams. After a second quality

check, the coffee is cleaned, milled, and sorted to be prepared for export.

Cupping notes: Dark chocolate, Carmel, nutty, grape; medium body, cools sweet.


This new Rwanda Organic bean comes from the base of volcanoes in the Northern Province. Abakundakawa which means 'those who love coffee', is a cooperative founded in 1999 that has made lots of changes in the local community. Even giving all the members of the cooperative access to health insurance. This coop offers one of the best beans in Rwanda and is known for pioneering the organic conversion program in the country.


The Hingakawa Women's Association is also a part of Abakundakawa. These women organized themselves into women empowerment organizations and are slowly helping Rwanda women's emancipation and position in society climb. Hingakawa means "let us grow coffee" in Kinyarwanda. The women who are in the Abakundakawa cooperative are also the heads of their families. They carefully select and process coffee beans and fetch special premiums with extra incomes that support themselves and their families.

Cupping Notes: Pineapple, lemon verbena, grapefruit, berry, and

honey sweetness.  Well balanced. 

Costa Rica Organic La Amistad Coto Brus

The La Amistad is one of the finest Coto Brus coffees available.

Hacienda la Amistad, located in Coto Brus, a canton in the province of Puntarenas, Costa Rica, is owned and operated by Roberto Montero, a third generation coffee farmer. Roberto’s grandfather first came to the area in the early 1900's as part of a team surveying the border between Costa Rica and the newly formed country of Panama. This organic coffee embodies all the good qualities you look for in a high-grown Costa Rican.


If you're in search of a special Costa Rican coffee (and even if you're not),

this may be the one.

Cupping Notes: A brown sugar sweetness with chocolate and a fruity orange finish. Expect a full-bodied Tarrazu zing in your cup.

Bolivian Organic Caranavi La Paz FTO

The Caranavi is a specialty Bolivian coffee grown by

a small group of native coffee farmers known as colonials, 

on land that rises to 8,500 feet above sea level.

These typica and bourbon coffee beans are cultivated in

the tropical growing regions of Bolivia below a magnificent forest,

coming from 41 small farms averaging about three acres each.

These indigenous farmers are native to the land, which borders the

Andes mountains and rain forest jungle of the Amazon.

The adjacent land is protected by the government, and the

indigenous groups treat their land as if it were protected as well.

A majority have been certified Smithsonian Bird Friendly,

and all have been certified Organic.


Cupping Notes: 88 Pts. Chocolate aromas carry into the flavor and pair with mild notes of clean citrus. Heavily sweet caramel finish.

Kenya Organic Muiri Estate

Kenya is famed within the coffee industry for producing some of the

best coffees in the world. This organic Kenyan is no different.

This Kenyan coffee bean is grown from the SL28, SL34, K7 and the Ruiru 11 varieties and is described as having a berry and citrus flavor.

Timely and selective hand picking is carried out at the on-site wet mill,

with cherries delivered to the mill to be wet processed

the same day they are picked.

Sun drying is done before delivery of the coffee to the dry mill

for secondary processing.

Balanced and complex with fruity & floral qualities that merge to produce a vibrant, full-bodied version of the great and high quality Kenyan profile.


Cupping Notes: Balanced & complex. Notes of  plum, citrus & honey. chocolate-toned body. strawberry, wine-like acidity.

9343' STEEP Espresso Blend

STEEP is located in the heart of ski country, Keystone CO, and is one of the highest roasteries in the world. Our 9343’ Espresso Blend is hand crafted and perfectly roasted at an elevation of 9,343 feet, just steps away from the base of Keystone Mountain. Our roaster hand selected his favorite espresso beans to create this artisan blend that has incredible flavor and body. This is the ideal base for iconic lattes that have become a ritual for coffee lovers all over the world!  Sweet, chocolatey, and delightfully complex, this blend truly blooms when paired with milk. No bitterness, no-nonsense. Here at STEEP we were blown away by this masterpiece. A pure shot of 9343’ elevated the standard for espresso, and it simply had to be shared with the world! This blend has become espresso aficianado approved!


Cupping Notes: Blueberry, chocolate, strawberry, well balanced, low acidity

Processed: Natural 

Altitude: 2,000+ Meters

Roast: Medium Dark

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