Every bag of Harvey’s Roast starts as green coffee grown high in the mountains of regions like Benguet, Ethiopia, and Colombia.

1. Sourcing

We work directly with growers and cooperatives, paying above fair-trade prices for exceptional lots.

2. Roasting

Each batch is roasted in small quantities. We monitor the temperature curve closely, listening for first crack and pulling the roast at just the right moment to highlight the bean’s natural character.

3. Resting

Freshly roasted coffee needs a few days to degas. We let our beans rest before they hit the shelf, so your cup is always smooth and balanced.

4. Brewing

Finally, our baristas dial in every batch to make sure each shot and each pour tastes exactly as it should.