At West Coast Coffee, our passion for coffee fuels every step of our journey, from the fertile grounds of our Pacific Northwest Farms, to the perfect, velvety, latte. “Seed to Cup” is our way of life, ensuring consistent quality in every bean and every brew.
Our entire team works tirelessly to deliver the finest coffee products and experiences to you and your customers. With our expertise, we bring you 100% Arabica specialty coffee, carefully sourced from dedicated cooperative buying groups.
Join us in savoring every bold, rich flavor and discover why every path is worth traveling.
At West Coast Coffee, our entire team works tirelessly to bring you and your customers the best coffee products and experiences. The benefit of our hard work translates into every coffee we offer. The combination of our experience and expertise means that “Seed to Cup” is more than just a convenient catchphrase. For us, coffee—from the fertile ground of our coffee-growers’ farms to the velvety foam of the perfect latte—is an all-encompassing way of life. This comprehensive and inclusive understanding of the way in which coffee connects people to the environment and to each other is what allows us to offer you consistent quality with every bean and every cup.
What does this all mean? Simply this: we know our coffee from origin to cup. And as consumers gravitate toward higher quality, specialty, roasts, our team can respond with 100% Arabica specialty coffee beans sourced from cooperative buying groups at origin.
The West Coast Coffee team sources coffee from the following regions, using strict quality controls to ensure we are providing you with some of the richest, boldest, coffee beans available:
Although you’ll find varying acidity, beans from Central America are usually known for their balance. This makes them good for people just starting on their coffee relationship. They’re neither too bitter nor too acidic, with a smooth flavor that has hints of dark chocolate. While Costa Rica is known for heavier-bodied coffee, if you go west to Mexico, you’ll find something a little lighter.
In general, you can rely on coffees from Central America to taste bright and clean, with nutty or fruity notes.
Harvest season in Central America generally ranges from October through March.
While South American beans have a wider flavor profile, coffee drinkers are probably most familiar with the beans of Colombia, one of the top coffee producing countries in the world. You can expect an even, well-rounded taste, moderate acidity and sweetness, and a medium-to-full body, probably the kind of coffee you are already most used to drinking.
Grown in the high mountain ranges, South American coffees are renowned for their aromatics and stunningly smooth-textured bodies.
Harvest season in South America can vary, with coffee grown in Brazil, Peru, and Ecuador harvested from April through October, while Colombia’s harvest ranges from October through March.
Coffees from Indonesia are known for smooth, sweet, body that is balanced and intense. With coffee growers spread out among Indonesia’s 17,000 islands, coffee beans grown in this islands nation can present unique flavor profiles depending on the region, or blend of regions. Notes of cocoa, tobacco, smoke, earth, and cedar wood can show well in the cup. Occasionally, Indonesian coffees can show greater acidity, which balance the body. This acidity takes on tropical fruit notes and sometimes an impression of grapefruit or lime.
Harvest season can take place anywhere from March through December, as the varying climate between the North and South islands affects blooming time.
While the most famous of Hawaiian coffees are from the Kona growing area of the Big Island, coffee is grown on many other parts of the Big Island, including Ka’ū, Puna, and more. Coffee is also grown on the other major islands of Hawaii, including Kauai, Maui, Oahu, and Molokai. Each of these coffees has their own distinctive qualities, driven by significantly different growing conditions and farming methods.
Most growers in Hawaii are small land-owners or small commercial farms, producing one of this state’s most important crops.
The traditional harvest season for Hawaii runs broadly from August through March. Most farms hand-harvest the ripe coffee cherries.
