Coffea Roasterie - Sioux Falls, SD

The pairing of steamed milk and a well-balanced espresso is a beautiful thing. Episode espresso has found that balance. In milk, it retains its full chocolatey body and subdued fruits. Served alone as a shot of espresso, the episode punches up to a coating, heavy body with jammy flavors and with dense blackberry aroma.

2 lb. whole bean. The pairing of steamed milk and a well-balanced espresso is a beautiful thing. Episode espresso has found that balance. In milk, it retains its full chocolatey body and subdued fruits. Served alone as a shot of espresso, the episode punches up to a coating, heavy body with jammy flavors and with dense blackberry aroma.

Introducing producer Jonny Duran. Jonny owns a farm near Paez called El Tiestero that sits 1,890 meters above sea level. Jonny's coffee took 3rd place in the Best Cup Cauca with a cup score of 87.3. He has been producing from a young age and has 5.5 acres of coffee trees. He produced amazing coffee and our roaster, Andrew, scored his coffee at 89 on both tables where his coffee appeared. Jonny is a solid producer who knows his way around his farm and produces some stellar coffees. We are beyond excited to roast and serve this one.

2 X 12 oz. bags, whole bean. These two rare coffees from the Cauca department of Colombia are being offered as a boxed set! Get yours today! The best cup Colombia competitions began in 2014 as a way to connect coffee growers to the market and show them that their hard work in the production of specialty coffee is valued worldwide. Over 40 coffee buyers and roasters from around the world traveled to Cauca in February 2020 to taste, evaluate, and bid on coffees that were selected from over 400 coffee growers. Coffea Roasterie was invited to be a part of the international coffee jury and brought these two amazing coffees back to South Dakota.

Santa Isabel grabs your attention with a vibrant, juicy raspberry sparkle and finishes nicely with sweet honey notes that linger. Its thick stone fruit sweetness is something you've got to try for yourself, but trust us when we say, it won't disappoint.

2 lb. whole bean. Santa Isabel grabs your attention with a vibrant, juicy raspberry sparkle and finishes nicely with sweet honey notes that linger. Its thick stone fruit sweetness is something you've got to try for your self, but trust us when we say, it won't disappoint.

A single origin blend, this decaf offering was produced by several smallholder farmers in the Huila region of Colombia. The entire ethyl acetate (a cane sugar derivative) decaffeination process happens at the origin. This gentle process removes all but trivial amounts of caffeine while leaving exceptional terroir characteristics intact. You'll enjoy this mild and balanced coffee with beautiful citrus acidity.

We typically love coffees from Nariño, Colombia and this coffee falls in line with the big flavors we look for in that region. Big fruit aromatics lead to honey and tropical sweetness in the cup with a sweet and juicy finish.

Receive a different, exciting coffee chosen specifically by our roasting team delivered to you as often as you choose.

Beautiful apple and cherry flavors with soft citrus acidity are surrounded caramel sweetness in this balanced and welcoming coffee.

As coffee people, we know that the bad reputation of instant coffee is very well deserved. Thankfully, there have been other coffee people hard at work to change that. We’re incredibly excited to partner with Sudden Coffee to present a high-quality coffee in instant form. Sudden uses a specialized system to slow freeze-dry brewed coffee, resulting in crystallized coffee that produces an aromatic, flavorful cup. We've selected one of our favorite single origin coffees from this year - Santa Isabel from Guatemala - as our initial coffee offering.

This coffee is from producer Maria Santos. Her farm is near Paez, a small village with some amazing flavor profiles. She owns a farm called Los Guaduales, a 3.5-acre coffee farm that sits at 1,880 meters above sea level. She is focused on producing specialty coffee and has very rigorous picking, sorting, fermentation, and drying practices. Maria is proud and excited to be producing coffee and wants the world to know how good coffee is from her village. Maria's coffee took 6th place with a cup score of 86.3. She was in tears when we bought her coffee and wants us to tell her story to the world. In her own words:

Black. 2 oz. loose leaf. Tasting notes berry, oat, caramel. Assam, India. This tea is from the Deamoolie Estate in Assam, India. This region is home to India's native variety of the tea plant: Camellia Sinensis var. Assamica (most tea we source is Camellia Sinensis Var. Sinensis- native to China). It's fun to be able to source an impressive, high-grade Assam, as most teas produced there is commodity-level.

Botanical. 2 oz. loose leaf. Tasting notes, soothing, invigorating, smooth.

Botanical. 2 oz. loose leaf. Tasting notes, tart, sweet, floral.

Black. 2 oz. loose leaf. Tasting notes, berry, oat, caramel. Assam, India. This tea is from the Deamoolie Estate in Assam, India. This region is home to India's native variety of the tea plant: Camellia Sinensis var. Assamica (most tea we source is Camellia Sinensis var. Sinensis- native to China). It's fun to be able to source an impressive, high-grade Assam, as most teas produced there is commodity-level.

Black. 2 oz. loose leaf. Tasting notes, wintergreen, mineral complexity, green grape. Province No. 1, Nepal. This tea is from the Guranse Estate in southeastern Nepal. Due to its close proximity to the Darjeeling region of India, teas from this area carry very similar characteristics at a fraction of the price. This first flush tea was harvested in the spring while the leaves were young and still have a light, delicate floral character.

Botanical. 2 oz. loose leaf. Tasting notes: mint, brisk, soothing.

Green. 2 oz. loose leaf. Tasting notes, edamame, cucumber, green bean. Kagoshima, Japan. Harvested in the autumn once the plants have reached maturity, Bancha is comprised of both the leaves and the stems of the tea plant. This is a perfect example of the Japanese tendency to use as much of the plant as possible.

Green. 2 oz. loose leaf. Tasting notes, chocolate, toasted marshmallow, malt. Kagoshima, Japan. A traditional style of Japanese green tea, Houjicha is made by roasting Bancha - causing the tea to go through a Maillard reaction. While it looks and drinks like a dark Wulong or black tea, it's interesting to note that this is still technically a green tea.

Black. 2 oz. loose leaf. Tasting notes: blackberry, rose, eucalyptus. Yunnan, China. This tea is actually a cousin to the tea plant (Camellia Sinensis) called Camellia Daliensis, which is only found in Yunnan, China. “Purple teas” get their name simply from the slight purple tint to the leaves and resulting liquor, unlike the color associations with processing like green, black, white, and yellow. While these teas all have a color similar to the processing name, purple teas can really be processed anyway. The purple pigment can be caused by a couple of things, both applying to this tea. There can be a natural pigment mutation called anthocyanin, which is incredibly hard to domesticate (only a 2% strike rate). It can also be found due to stress on the leaves. This tea, in particular, was harvested near the border of Myanmar, which is suffering from an intense drought due to a decade-long brutal civil war--thereby causing a lot of stress to the plants. This tea has an incredible depth of flavor and insane aromatics, with notes of blueberry, plum, apricot, and milk chocolate.