Salt Lake Roasting Co.
Coffee sold by the pound
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A delicate blend which strives to capture the essence of East Africa. Winy, fruity with finesse, sweetness, and a fragrant aroma.
Degree of Roast: 2
Coffee sold by the pound
This signature blend is made up entirely of certified Organic and Fair Trade coffees. A medium to full-bodied coffee with coffees from the Eastern Africa region and the Americas. Enjoy on the porch when the last light lingers behind the black silhouette of the mountains.
A lively brew from Central and South America with brilliant flavors and a wonderful finish…a perfect complement to a gorgeous sunrise.
BRAZIL Mantiqueira de Minas – Samir Rage Matuck has owned and managed Fazenda Santa Rosa for 20 years. Santa Rosa has a total area of more than 370 acres cultivated with coffee. Fazenda Santa Rosa recycles water during coffee processing and reuses coffee pulp as fuel for mechanical dryers and organic fertilizer to minimize environmental impact on the land.
Degree of Roast: 3
Our coffee of the month program is designed to give you a FREE pound of coffee when you purchase five or more pounds. This is Salt Lake Roasting’s way of offering you the opportunity to try something new while expressing our appreciation for your business. Simply add five pounds of your favorite coffee to your cart, then add the coffee of the month to your cart and recieve a FREE coffee of the month. When you add the coffee of the month to your cart before you satisfy the 5lb requirement, you will see a charge. Once your cart meets the terms of the program, the price will drop off. This is not a coffee subscription. Selecting the coffee of the month will not sign you up for monthly deliveries. Please go HERE to enroll in one of our coffee subscription plans.
This month we are featuring our NICARAGUA: NICARAGUA Sabor de Segovia Fair Trade Organic – This fair trade organic is sourced from family-owned farms organized around Promotora de Desarrollo Cooperativo de Las Segovias. They operate a centrally located dry mill facility and cupping lab where coffee is received, processed and selected for export. The coop provides producers with financing, training, and technical assistance to improve coffee quality and strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education.
COLOMBIA Huila San Agustin – Each producer manages their own farm averaging just a few acres in size. Small enough for each producer to individually process the harvest with their own micromill, which allows for meticulous care in cherry selection, depulping, fermenting, and drying the coffee. Mastercol ensures traceability and quality control throughout the post-harvest process.
COLOMBIA Organic Tolima del Rio – What makes Colombian coffees so desirable? In a word: balance. They are smooth, with brightness on the back of the tongue and a full, satisfying finish. If someone came from another planet and wanted to know what coffee is, perhaps a cup of Colombia would provide the best answer.
COLOMBIA Organic Tolima Planadas – For many years, Tolima has remained hidden in plain sight cradled between other well-known coffee growing regions because armed conflict and coca leaf production isolated small coffee producers and exposed them to high rates of violence. During this time the municipality of Planadas, located in the southernmost corner of Tolima, had remained an untapped source of specialty coffee where producers have been cultivating coffee on just a few acres of land intercropped with shade trees, bananas, corn, beans and sugarcane. During the harvest, these farmers carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills. There is traceability and quality control throughout the post harvest process.
COSTA RICA Rosa Linda – A small 50 acre farm owned and managed by Jose Antonio Garcia for more than 30 years. He focuses his attention on the farm and meticulous coffee cherry selection. Finca Rosa Linda supports Jose, his wife and their three daughters.
Degree of Roast: 1
COSTA RICA La Amistad Organic – The coffee from Hacienda la Amistad shines not only in the cup, but in its commitment to the environment and community. It’s remarkable that 97% of the land that Roberto Montero’s grandfather first purchased in the early 1900s has been dedicated to forest preservation, with 6,000 of the original 10,000 hectares given back to the government of Costa Rica for the preservation of La Amistad International Park, the largest natural reserve in Central America. With the 4,000 hectares that have remained in this third-generation coffee farmer’s possession, Montero has dedicated 300 hectares to organic coffee production and most of the rest is forested and teeming with wildlife. Roberto’s commitment to organic farming pairs harmoniously with his commitment to his community. La Amistad’s proximity to the border of Panama has attracted many indigenous people from that country who come to the farm during harvest season with their entire families. Roberto ensures their needs are met by providing housing and free access to medical care for the seasonal pickers. Roberto also takes pride in his ability to provide more than 100 full-time jobs to his neighbors from Las Mellizas, not only in coffee cultivation, but also in the dried fruit operation that he runs year-round at La Amistad. Roberto hosts an annual employee celebration to recognize all their hard work and he also distributes school supplies to their children each year before school starts.
EL SALVADOR Santa Leticia – Finca Santa Leticia was passed down to Ricardo Valdivieso during a time of great turmoil in El Salvador’s history. At the peak of the conflict in the 1980s, Ricardo came face to face with a firing squad in defense of his family’s land. He was not shot but spent many years in exile before he was able to return to Finca Santa Leticia. Over the decades, his career as a coffee producer has been challenged in just about every way you could imagine. Today, Ricardo works with his daughter, Monica, to protect and nurture their groves of Pacamara and Bourbon arabica. During the harvest, a great deal of care and focus is dedicated to picking the best quality of cherry and gently drying it on clay patios.
Coffee sold by 1lb unless otherwise stated.
A strong and full–bodied blend that produces a full flavor cup. This will work well in espresso machines and as a pour–over.
A strong and full-bodied blend that is rich in natural oils. It will work well in espresso machines and in pour-over brewing. This is our darkest decaf!
Degree of Roast: 4
A blend of certified organics and shade-grown coffees. An exceptionally balanced decaf that is roasted darker and certified organic. The flavor and enjoyment without the caffeine.
Degree of Roast: 3.5
ETHIOPIA Guji Decaf Natural – Comes from the central-eastern part of the country. This coffee is processed in the ageless traditional unwashed method. The flavor is unique…wild, winey, and racy.
Degree of Roast: 2.5
The Longberry region is in the central-eastern part of the country. This coffee is processed in the traditional ‘unwashed’ style which is also called ‘natural’. The flavor is unique … wild, winy and racy. Many would argue that this is where coffee originated.
ETHIOPIA Yirgacheffe Natural Organic – Zelelu Ararso, at 58 years, is a returning participant farmer and an important figure in the single farmer Lots program. This year we’re thrilled to have a naturally processed lot, fully sundried by the Addis Ketema cooperative, of which Zelelu is a member. Addis Ketema, and Zelelu’s home, are found in the Wenago district of the coveted Gedeo Zone– the narrow section of plateau dense with savvy farmers whose coffee is known as “Yirgacheffe”. Wenago is a small district that sits between Dilla, the mighty university city and coffee transit hub at the northern tip of Gedeo, and Yirga Chefe, in the heart of the zone, whose diminutive stature holds back none of its legendary global presence. Zelelu is an accomplished individual, even by the standards of Gedeo, whose dense farming and processing landscape has a reputation for competitive farmers. He has earned model farming awards at local and state levels to pioneer single farmer exports; the efforts of which helped like-minded farmers throughout Yirgacheffe’s union achieve direct sale and see their coffees priced and roasted with just about unprecedented transparency. In addition, Zelelu educates his children to a college level and will soon be processing his own harvests. Much respect.
ETHIOPIA Washed – This coffee is sourced from family-owned farms organized around the Adado Cooperative located within the coffee region of Yirgacheffe in the Gedeo Zone, Southern Nations, Nationalities and Peoples’ Region, Ethiopia. The Adado Cooperative currently has 1,128 members. In 2002, the Cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established in 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia.
This is a large, lingering, haunting coffee with a dark roast component. It is low in acidity with a hint of earthiness and mustiness…a big full-bodied coffee that fights to remain on your pallet.
Our darkest roast…a blend of seven coffees with strong caramelized flavor and low acidity.
Degree of Roast: 5
GUATEMALA Huehuetenango El Limonar – Crisp green apple acidity pierces a lush, burnt sugar sweetness.
El Injerto Heuhuetenango Guatemala – In the remote highlands of Huehuetenango sits Finca El Injerto, a lush coffee farm surrounded by untouched forest. Renowned worldwide for exquisite award-winning coffees and agricultural innovation, the Aguirre family is set apart– just a few of their accomplishments over the past decade include eight first place COE awards, Rainforest Alliance certification (RFA), in-house roasting operations and cafes, and a prestigious private auction held annually, fetching prices upwards of $100/lb. This particular selection received a cupping score of 87.75.
The El Injerto coffee legacy began with Jesús Aguirre Panamá, who obtained the land in 1874. Originally, he produced sugarcane, corn, beans and tobacco. Between 1900-1905 he planted his first coffee trees, naming the farm El Injerto after fruits native to the region.
Today, the farm is owned and operated by the 3rd and 4th generation of the Aguirre family, Arturo Aguirre Sr. and Jr.. Together they’ve developed processes which set the bar high for coffee farmers worldwide. El Injerto is equipped with its own wet mill, dry mill, roasting operation, and cupping lab. Each step of the process is managed meticulously, from picking cherry at optimal ripeness to dry milling, with tight controls on traceability to the specific lot and day picked.
Ranging from 1500 to 1920 MASL, the farm is breathtaking. Coffee trees thrive beneath Inga, Macadamia and Gravillea trees. Average rainfall of 1600mm, a temperate climate around 22’C, and mineral rich, non-volcanic soil create the conditions for several unique micro-climates. Integrated into their focus on excellence are social and environmental values. All over the farm, roads have been created so that pickers don’t have to haul bags of cherry long distances. Housing, clean water, and higher wages have been provided to workers. Electricity is created on the farm, and every part of the coffee plant is utilized to ensure the system is sustainable.
GUATEMALA Organic – Smooth, creamy and balanced w. lemony brightness, but not over the top.
Degree of Roast: 2-3
A 50/50 blend of high grown ‘mauka’ Kona with Central American coffees. The goal is to complement the delicate Kona flavor components without overwhelming them. Our sunrise blend has brilliant flavor, balance and a delicate aroma.
HONDURAS Marcala Comsa Fair Trade Organic – This is a light, aromatic, eminently drinkable coffee
This coffee goes back to the fall of 1981 when House blend first put a smile on our face. It is comprised of seven origins from Central America, Indonesia, and Africa creating a rich blend that is full-bodied and well-rounded.
This Central American and African blend is a rich, full-bodied SLRC original decaf blend.