Our coffee beans are grown in Brazil and Colombia by small family owned farms. Once harvested, the beans are sent to our roaster in Seattle, WA
Master roasters combine the beans in specific proportions based on the characteristics of the beans. The roasting process in done in meticulous fashion to ensure the best quality cup of coffee.
Our coffee ships to The Twisted Branch, immediately after roasting so we can offer it to you as fresh and flavorful as possible.
The Twisted Branch Coffee:
To truly appreciate a fine cup of coffee is to understand its origins and the steps it takes from the branch to your cup. At The Twisted Branch, we pride ourselves on the exceptional coffee we offer to our customers. The growers of our various house blends are always “within sight.” Meaning that your coffee never takes more than four steps from the grower to your cup. We work with small, family owned plantation owners who pride themselves on their craft. Our coffee moves from grower to importer to roaster to The Twisted Branch. There are no extra steps or processing in between. That’s how we ensure you get the best coffee available. Additionally, our growers are multi-generation coffee farmers that have been producing top quality coffee beans for well over a century.
After harvest, our coffee beans make the trip from their origin farm, in raw form, to our coffee roasters in Seattle, WA. The roasting process is as important as quality of the coffee beans themselves. Roasting is an art form that takes many years to master. Our coffee is roasted in small batches to ensure the proper flavor is developed. Small batch roasting also ensures that the coffee doesn’t sit around too long before it’s used.
We offer three house blends that are sure to please even the most discerning palate. Each of our blends are made up of beans from Brazil for body (baking spice, malty, round) and Colombia for acidity (cherry, raspberry, silky).
For our Espresso Roast - We use 60-70% Brazil for body and 40-30% Colombia for acidity. When roasted fairly level to a Vienna (light espresso roast), we get a smooth and playful espresso with just the right amount of syrup-like mouth feel.
For our Breakfast Blend - We use 60-70% Colombia for acidity, and 40-30% Brazil for body. When roasted to an aggressive City-Full City (slightly darker than a medium roast), we get a light and bright breakfast coffee which flavors come on strong and retreat quickly.
For our French Roast - We use 70-80% Brazil for body, and 30-20% Colombia for acidity. When roasted to an aggressive Light French Roast, we get a classic dark roast that is slightly sweet and lingers on the tongue.
We also offer a variety of single origin coffees. These coffees follow the same principals as our house blends (small, family owned plantations). However, they are not blended with other varieties. These are truly exceptional coffees that should be appreciated on their own. Our variety of single origin coffees vary depending on the time of year and harvest.
Our coffee growers and roaster all follow organic and fair trade methods by practice.