Roast Masters

Ethically sourced coffee roasted in small batches onsite so it's super fresh for you.

We source our green beans from importers who practice fair and direct trade to ensure that the farmers growing these beans are being fairly compensated for their dedication to producing some of the highest quality coffee beans in the world.

We have literature that we can share about every bean we roast that tells stories like our Honduran coffee: It’s grown near Mayan pyramids by Flhor Zelaya Ontreras who started an all female co-op. Feel free to ask when you’re in the shop – we love to talk coffee!

Sugarfuse roasted coffee bean bags

Our Roaster

Please stop in to check out this roaster. It’s beautiful & in our front window, proudly displayed for all to see. Roasting coffee is an artform that we absolutely love. We take into account every characteristic of our beans (region, altitude, varietal, specs from our super knowledgeable importers, etc.) and test roasts until we’ve found the sweet spot for each and every variety.

Sugarfuse 182 websize

Our Roasts

Ethiopian

Cupping at 91 pts.

Region: Oromia, Ethiopia  Altitude: 1300m ASL 

Varietals: Heirloom Typica  Processing: Natural (Dry Process)

Tasting Notes: Blueberry! Dried fruit, floral, jasmine tea

Roast: Light

About the farmers:Oromia is a large coffee cooperative in Ethiopia, which makes it all the rarer that they would have coffee scoring over 90pts. With their profits, Oromia has reinvested in their community almost $1M in 2018 alone. Oromia used $738k to increase their cooperatives access to standardized wash/dry stations, which has already begun to increase quality and quantity of production for farmers. Additionally, they were able to use profits to reinvest $47k in potable water for members and launched a $50,346 investment targeted at assessing children aged 5-7 and implementing solutions to any failure in the education system for them. Clean water, increased education, and job opportunity make Oromia the exact type of success story we enjoy partnering with.” ~ Cafe Kreyol

Bolivian

Cupping at 88 pts.

Region: Caranavi, Bolivia  Altitude: 1600-1700m ASL 

Varietals: 100% Typica  Processing: Washed 

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

Roast: Light and Medium

About the farmers: “This cooperative is comprised of all indigenous people, that are native to the land on the edge of the Andes mountains, and bordering the Rainforest and Jungle of the Amazon. The land next to their farms is government protected land, and the indigenous groups have decided to treat their land as if it were protected as well. Most of which have already been certified Smithsonian Bird Friendly, and all of which have been certified Organic. Cafe Kreyol (Sugarfuse’s purveyor) was connected to these groups through FECAFEB, who is a female owned not for profit located in La Paz. FECAFEB has the goal of increasing the quality of Bolivian coffee overall, and connecting suppliers to buyers throughout the world. FECAFEB has organized and managed tournaments in Bolivia, such as the Cup of Excellence. Cafe Kreyol had the honor of serving on the international jury for that event in 2016 and 2018.” ~ Cafe Kreyol

Brazilian

Region: Minas Gerais  Altitude: 1100m ASL

Varietals: Yellow Catuai  Processing: Natural Processed

Tasting Notes: Smooth & creamy bodied. Extrordinarily low acid with lots of natural sweetness. Marshmallow, chocolate, and walnut. 

Roast: Light and Dark

About the farmers: “From the Minas Gerais region of Brazil, this natural processed coffee ferments for 3 days, to break down sugars into the seed, and then is sun dried on raised beds. Café Kreyol works directly with 7 families in this region, each owning their own estate. This direct trade relationship has brought sustainable employment to 9 farmers total, and their children as a result have had consistent opportunity to attend school.” ~ Cafe Kreyol

Dominican / Ramirez Estate

Cupping at 85.5 pts.

Region: Cibao, Dominican Republic  Altitude: 1300m ASL

Varietals: Red Caturra  Processing: Washed, Sun Dried

Tasting Notes: Smooth! Low acid, creamy body. Aromas and tasting notes of almonds, walnuts and chocolate. 

Roast: Light and Medium

About the farmers: “Besides being a very rare single origin coffee, this also comes from one family owned estate. The family is extraordinarily socially conscious. They use fermented coffee cherries to create natural gas, which powers their operation. They also donate books and computers to the local schools, and in a more rural area, they built and funded a new school preventing small children from having to walk over 15 km each way to class. They help Haitians obtain legal residence in the Dominican, in order to receive fair wages. We pay roughly 300% higher wages to this Estate for their exceptional care of the environment, organic certification, care for local Haitian immigrants, and high cupping scores. The Haitian’s who come here to work, and become employed by this estate, experience far more opportunity than the ones we have encountered in Haiti. We are drawn to helping Haitians, and even in the Dominican Republic, we make that our goal.” ~Cafe Kreyol

Burundi

Region: Kayanza Province, Burundi, Africa  Altitude: 1760m ASL

Varietals: Arabica Microlot  Processing: Honey Processed

Tasting Notes: Asian pear, raspberry, orange-cream soda and juicy plum/ silky and syrupy body, taffy and ripe cherry sweetness, caramel apple acidity, raspberry, mulled wine and herb finish

Roast: Light and Medium

About the farmers: “Nestled deep within the heart of the small coffee producing country of Burundi, on the border of Kayanza Province, is the village of Bukeye. Bukeye bustles with all the activity of village life and that activity spills to the very edge of the road. Just beyond this village, down a tree lined dirt road, lies the backbone of Long Miles Coffee Project; the Bukeye washing station. Bukeye is the first washing station built by Ben and Kristy Carlson, an American family who see the potential of Burundi coffee and its farmers. The LMCP Bukeye washing station has over 160 committed employees, most of whom call the surrounding coffee hills home. They work tirelessly, in and out of season, to produce the best quality coffee possible. Bukeye’s high altitude, moderate climate and close proximity to the Kibira rainforest bring out the potential in each bean. The individual micro-climates of each hill combined with the station’s ideal conditions guarantee unique and exquisite notes in every cup.” ~ Cafe Kreyol

Honduras/18 Rabbit

Region: Marcala, Honduras  Altitude: 1400m ASL

Varietals: Red/Yellow Catuai  Processing: Honey Processed

Tasting Notes: Maple aroma. Sweet chocolate taste, strong undertones of sugar cane and a fruity finish.

Roast: Light and Medium

About the farmers: “Nestled near the pyramids of the Mayan King, 18 Rabbit (Uaxaclajuun Ub’aah K’awiil), Flhor Zelaya Ontreras set out to change the coffee culture in her area. Starting her first farm when she was five years old, she was already focusing on growing organically. Now, as an adult, Flhor is committed to total sustainability of the land. She acquired a Biodynamic certification, which guarantees that her farming not only has the absence of chemical pesticides and fertilizers, but that the planting of coffee does not disrupt the ecosystem. It instead works with it. She manages an all-female cooperative and is in the process of submitting a grant to the Cafe Femenino Foundation, to begin an entrepreneur program for indigenous women in the nearby mountains. Healthier land makes better coffee, and for her hard work, Flhor earns over 300% higher wages than the Fair Trade minimum. We have come to love her in the time we have known her, and we hope you can see why.” ~ Cafe Kreyol

Peru - Decaf

Fairtrade – Certified Organic

Tasting Notes: Medium body, well balanced, mildly acidic, caramel overtones with a smooth finish. 

Roast: Light and Medium

About the farmers: From Peru, a truly exotic country whose borders include the Pacific ocean, the Andes mountains, the Amazon rainforest and the Amazon river. These beans are decaffeinated via the Swiss Water Process. Pioneered in Switzerland in 1933 but not commercially viable until 1988, (here’s a very basic description of the process) the Swiss Water Process extracts caffeine by soaking the beans. This also extracts oils and flavor molecules, so the caffeine is filtered out of what’s extracted, and all but the caffeine is re-introduced to the bean. There are no chemicals involved and our beans undergo the SWP at the only certified organic facility in the world, in Vancouver, British Columbia. Unlike other decafs, this is a great cup of coffee, regardless of the decaffeination process.

Haitian Blue Mountain

Cupping at 86 pts.

Region: Central Plateau, Haiti  Altitude: 1300m ASL

Varietals: Arabica Blue Mountain  Processing: Washed, Sun dried

Tasting Notes: Clean smooth body, Low in acidity and sweet undertones. Floral aromas.

Roast: Light and Medium

About the farmers: This coffee is shade grown, a rarity in Haiti. Three hand chosen varietals provide amazingly smooth coffee, with balanced, natural sweetness and floral notes. The cooperative that grows these beans is paid roughly 300% higher wages than Fair Trade minimum, not out of charity, but for having an exceptional product. Sugarfuse! is thrilled to be able to offer this exceptionally smooth and high quality coffee. After we gave a sample to a friend he said “Ya know, when I left the day that Scott gave me a sample of these beans I thought ‘Man, Scott is such a good friend.’ Then I tasted the coffee and thought, ‘Scott is such a jerk! He got me hooked on these beans and now I buy a bag a week!'”