BeanCoast started in a rented boathouse in 2019 and hasn't moved far from the shoreline since — literally or in how we buy, roast, and ship coffee.
Most coffee sits in a warehouse for months before it's roasted, then sits again before it ships. We do the opposite: we roast in batches under 15lbs, rest each one for 48 hours, and ship within a week of the roast date. It's slower to scale, but it's the only way we've found to keep every bag tasting like the farm it came from.
We buy directly from twelve family farms across Central America, East Africa, and Indonesia, agreeing on prices before the harvest instead of letting a commodity exchange decide what a farmer's crop is worth.
The same three rules since the boathouse days.
We know the twelve farms our coffee comes from by name, and we pay above commodity price, every harvest.
Roasting in small drums means we can dial in every single lot instead of averaging across a big blend.
Every bag ships within a week of roasting — never pulled from a warehouse shelf months later.
