San Francisco Bay Coffee

Behold the results of our Bulletproof Coffee experiment! Blend together 2 espresso shots (we used our Fog Chaser medium dark roast), 1 tablespoon coconut oil, 1 teaspoon cocoa powder, and 1/2 cup coconut milk or almond milk. Tips: Blend until mix is frothy. Add 1-2 teaspoons of raw honey if you'd like it sweeter.

Happy Independence Day!

Use this trick to turn your cold brew into a caramel-topped coffee delight!

Quality control at origin is an important step in ensuring that only the best beans go into each cup of our coffee. Pictured is a cupper at the COCAFCAL Cooperative analyzing a roast before taste testing. For more information on cupping, visit our website. David Alvarado

Hello from the Portillo family on their farm in San Fernando, Ocotepeque, Honduras.

Coffee tree seedlings at our farm in Kona, Hawaii.

Summer has arrived. Let's hear it for iced coffee season!

Maria Genoveva Martinez is a member of the Empresa Aruco Cooperative located in Corquin, Copan, Honduras a San Francisco Bay Coffee supplier since 2013. Brayan D. Alvarado

Have you ever wondered how we choose which beans to include in which roasts? Carlos Serrano, our green coffee buyer and licensed Q grader, shares his expertise on the practice of coffee cupping and how you can cup your own at home!

Costa Rican coffee beans being dried artisan style by the sun.

The burst of hazelnut flavor in our Hazelnut Creme coffee will keep you coming back for more.

Visit our Instagram page to take part in this month's giveaway, a Welcome 2021 Gift Basket! For more information look for this image on our Instagram profile page: https://www.instagram.com/sfbaycoffee/

Hello from Robert Baca and Julissa Regalado, part of the cupping team with our producer and milling partner Beneficio San Marcos in Sensenti, Ocotopeque, Honduras. By cupping the coffee at the source, they are able to determine if the high standards of taste and quality have been met before shipping their green coffee to our warehouse.

Meet Our Farmers Finca Don Tomás, Costa Rica For as far as the eye can see, deep green forests and endless coffee plantations blanket the soft, fertile mountainsides of Naranjo, Costa Rica. Located amongst the lush landscape of this popular coffee region, Finca don Tomás is just one of a few thousand family-run farms, but with a special history and commitment to the sustainability of the local coffee industry. To read the full blog, click here. https://bit.ly/36AxDSQ

We're brewing up something special for Halloween! Stay tuned for more information.

Top your ice cream with a strong French press coffee for a delicious affogato. We used two scoops of French vanilla, but traditionally affogato is made with vanilla gelato. Either way, it's delicious!

The Rogers Family Rust Trust To the coffee farmers of Central and South America, Rust, or "La Roya," is a devastating fungus that attacks the leaves of coffee trees. Rust can decimate entire plantations, taking with it the livelihoods of the farmers. SF Bay's Rust Trust program has allowed us to donate over 1 million trees to farmers in need. Pictured are staff members of farmer cooperative Cafetalera El Rosario Limitada posing proudly in a coffee parcel planted as a result of the Rust Trust.

Here it is Katie's recipe for no-bake Fall Pumpkin and Fig Balls! But these little beauties have the added bonus of being dunked in chocolate and sprinkled with crushed coffee beans. Get the recipe at: https://bit.ly/34u28an

Hello, fall! Here's a sneak peek of our Fall Pumpkin and Fig Ball recipe that we will be posting this week! Stay tuned for more fall recipes like Pumpkin Latte Cupcakes.

Head over to our Instagram page to participate in the Pumpkin Spice & Something Nice Giveaway! https://www.instagram.com/sfbaycoffee/

At coffee plantation Café de Altura in San Ramón, Costa Rica you will find coffee trees brimming with cherries. These particular cherries are at the peak of picking perfection. The high altitude has allowed for a slow ripening process. This leads to an accumulation of deep flavorful sugars and other essential compounds. All elements are working together to bring the most delectable tasting notes to your cup of coffee. Photo Credit: Noel Arrieta

The main harvest season for SF Bay Coffee's green beans is between October and January. Individual coffee beans take nine months to develop from a flower into a ripe bean. These green beans, found in the mountains surrounding San Miguelito, Intibuca, Honduras, will turn red and be ready for picking towards the end of December. Photo Credit: Carolina Flores

Have you tried our Donut Shop OneCUP pods yet? They have a 4.8-out-of-5-star consumer rating! What's not to like about this light roast with tasting notes of milk chocolate, caramel and sweet citrus fruit? https://bit.ly/3grQl14

Who's ready for fall colors and fall flavors? We are!

Finca La Fortuna is a family treasure. Pictured are Rosalina Sandoval with her daughters, Delmy and Arely Regalado. The farm was inherited from their late father, Enrique Regalado, who was responsible for sowing the plantation as well as their love for coffee. As children, during harvest, their father would send them to pick just a few of the coffee trees with the most cherries, and then give them free rein to play in the river all day. Enrique’s father, Francisco, was one of the pioneers of coffee planting and processing in Western Honduras. He hand-pulped coffee cherries, milled the husk by hand, mounted the beans on mule back, and walked 12 hours to El Salvador to sell his product.