Back in the days before modern machinery, before cars & electricity, before assembly lines, before mass production, it was no accident that coffee became the hot beverage of choice in America.  Only the best ripe coffee beans were picked  by hand, and carried off the mountainous farms on a donkey’s back.  They were de-pulped, dried, and sorted all under the watchful eyes of a caring coffee farmer.

Afterwards they were bagged & shipped to this country.  Here the beans were carefully sampled by a skilled “cupper”.  Provided the beans were to the “cupper’s” quality standard, they were then slow-roasted under the watchful eyes of a skilled roastmaster.

Today, that is the way we still do things at Eastern Coffee.  We purchase only hand-picked coffee beans from small farms high in the mountains of Central & South America, where old fashioned farming & harvesting practices are still the norm.  Each crop is sampled, and only the finest beans are selected.  We still slow-roast them the old fashioned way in order to bring out the peak of flavor.
 
At Eastern Coffee there are no gimmicks.  No “flash roasting” or “high roasting”.  We don’t try to tell you how coffee should taste.  Instead we rely on time proven methods that have pleased coffee drinkers for centuries. We invite you to sit back, relax and enjoy coffee the way its supposed to be, a tribute to a day gone by…