Our Coffees

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ALL OF OUR COFFEES COME IN FULL POUND INCREMENTS.

Lighthouse Roasters creates consistently great coffee in small batches of the freshest premium beans roasted in our vintage cast-iron roaster each day. All of our coffees are sold as a one pound, two pound, or five pound bag. We will grind your coffee for you.

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WASHINGTON WILD

Lighthouse has partnered up with Washington Wild, a local non profit who fights for all of us to protect and restore wild lands and waters in Washington State through advocacy, education, and civic engagement. For every pound sold, Lighthouse will donate $2.00 of this delicious blend of Natural Ethiopia, Guatemala, and Honduras. This coffee offers up some great flavors of chocolate with a hints of berry and plum. Please help protect our wild places by purchasing this coffee and going to their website to see what you can do to get involved.


https://wawild.org/

ETHIOPIAN YIRGACHEFFE

Berry, Wine, Chocolate, Nut.

The cup character of Ethiopian coffee is nearly impossible to reproduce anywhere else in the world. Washed Ethiopian coffees sparkle with an array of citrus and tropical fruit flavors, and floral fragrances and aromas.

Ethiopia is universally recognized as the birthplace of coffee, and produces some of the most complex and exciting coffees in the world. Coffee was first cultivated in Ethiopia in the 1500’s. In the nearly 500 years since, growing methods have remained largely unchanged. The vast majority of Ethiopia’s coffee production comes from small-holder farmers, each producing an average of 300kg (5 bags) per year. The coffee from these small producers comes from one of three production methods: forest grown (wild coffee grown under full cover of forest trees), semi-forest (farmers thin trees and slash weeds once a year to facilitate harvesting), and garden (planted in low densities, fertilized with organic material and inter-cropped). Private and government owned plantations utilizing more modern farming techniques are responsible for the rest of the country’s production.

NATURAL ETHIOPIAN

Dense Berry, Dark Chocolate, Juicy, Satisfying Textures.

There are few entrances to Guji--a distant and heavily forested swath of land stretching southeast through the lower corner of the massive Oromia region--and none of these routes are short, or for the queasy, in any way. Guji is heavy with primary forest thanks to the Guji tribe, a part of Ethiopia’s vast and diverse Oromo nation, who have for generations organized to reduce mining and logging outfits where they can, in a struggle to conserve the land’s sacred canopy. And yet the unmatched natural surroundings can be a hardship for farmers bringing coffee to market. The majority of the zone can be a full day’s drive (or many days’ walk) from the nearest trading centers of Gedeb or Dilla to the west, which often leaves many coffee farmers with few options, and resulting cherry prices often as low as half of neighboring Gedeo or Sidama zones. The gorgeous arabica genetics of this area, blessed by some of the country’s healthiest biodiversity, is often ruined in transit, or commodified and blended into lower grades as a result of the difficult geography, and one way or another rarely gets a fair showing in the market. Were it not for groups like the Shakiso washing station, owned and operated by Abeyot Boru, options would be tougher for hundreds of small farmers in the Odo Shakiso district, Guji’s central district and its largest. Along with a handful of other local processors, Abeyot and his business are preserving the fresh terroir of this special zone for the world to enjoy. The Shakiso washing station purchases cherry from 700 farmers averaging just 2 hectares of land each, shared between coffee, enset, and other subsistence crops. After being delivered and hand-sorted, cherries are turned consistently in a single layer on raised beds for as long as three weeks, depending on the temperatures. As is common in Ethiopia’s south, drying beds are typically covered during the hottest afternoon hours, and at night to protect the fragile fruit from settling humidity. The resulting naturals are dense and berry-like, with juicy acids and satisfying textures.


SUMATRA MANDHELING

Herbal, Root Beer, Chocolate

Sumatra Takengon IKA Mandheling Grade 1 is sourced from the Jagong Mill and surrounding family-owned farms located in the Takengon and Atu Lintang coffee region of Aceh province on the island of Sumatra, Indonesia. Irham Junus owns and operates the Jagong Mill with his son, Andi and daughter, Ina. The Junus family has focused on meticulous ripe cherry selection resulting in something truly unique in Sumatra. The Junus family also has full control of the processing and milling right up to the final export stage, avoiding the long and convoluted supply lines that can compromise Sumatran quality.

LIGHTHOUSE BLEND

A fusion of our favorite fresh Latin American coffees. Medium-bodied with light acidity, Lighthouse Blend exposes subtle notes of chocolate and fruit over a super-clean and simple cup.

MOCCA JAVA

This is the world's original coffee blend. The clean berry, fruit, and wine flavors of Ethiopian Yirgacheffe mixed with the deep and earthy developed flavors of dark chocolate from Java make for a fantastic cup of coffee.

ROASTER'S CHOICE/ESPRESSO

A full-bodied blend of Ethiopia, Sumatra and Latin high-grown arabicas. Thick and rich with hints of berry, chocolate and spice, Roaster's Choice blend manages flawless depth of character without a trace of bitterness. Roaster's touches the whole palate and stays clean. Our signature coffee that we use in house for our espresso. If you are new to drinking Lighthouse coffee this is a good starting point.

KENYA


Located in the Muranga growing region along the Aberdare Mountain range on rich red volcanic soil, the areas surrounding the Gondo factory are ideal for producing some of the finest Kenyan coffee. Individual farmers in these fertile foothills typically harvest from around 250 coffee trees on half-acre plots and deliver cherry to the Gondo factory, which is one of 3 factories managed by an umbrella farmers’ cooperative society (FCS) called the New Kiriti Farmers’ Cooperative Society. At the Gondo factory only the ripest cherries are delivered, and additional hand sorting and floating is done to remove less dense and damaged beans before the coffee is depulped, fermented and washed. After the coffee is washed, it’s soaked in fresh water for long periods of time to solidify the hallmark Kenyan profiles. The coffee is dried over a period of two weeks on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying. When the coffee is milled for export, the green beans are sorted by screen size and graded according to size and shape. Larger beans (17/18 screen) are labeled AA, 15/16 screen are labeled AB, and the round peaberry are labeled PB.


CAPTAIN BERT'S BREAKFAST BLEND

Found at the crossroads of Indonesia and Latin America, Captain Bert's achieves rare fluidity and depth. Ideal for drip or french press.

FRENCH SUMATRA

The dark caramelized flavor of a French Roast, combined with the deep complex taste of Indonesia. Indulge yourself.

FRENCH ROAST

Deep, dark and smoky, Lighthouse French Roast has a full-bodied caramelized flavor, but with very little acidity. Darkly roasted from rugged Latin blends.

DECAF

All of the fabled Latin flavor of our trademark Lighthouse Blend. If you love the flavor but have had a falling out with the effects, meet an amazing Decaf. A superior coffee, minus the caffeine, and with significantly lower acid than your standard Joe. After selection, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The beans are then introduced to a solution concentrated with coffee solubles that extract the caffeine without extracting the coffees particular flavor. This Decaf works well with all brewing methods, French Press, Espresso, Drip, etc... Go ahead, have another!

JAVA

Walnut, Peat, Dark Chocolate

JAVA KAYUMAS TAMAN DADAR is sourced from family-owned farms located near the villages of Curah Tatal and Kayumas on the island of Java, Indonesia. This coffee is certified by the Rain Forrest Alliance and is grown organically by the farmers. In the 17th Century Java coffee was first cultivated in low lying areas, but by the late 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions. Smallholder organic coffee production is atypical of the region which is dominated by large government run coffee estates established by the Dutch in the 18th century. Taman Dadar, meaning flower garden, aptly describes the way smallholder coffee is cultivated, colorfully inter-cropped with parkia beans, avocados, erythrina, albizia, and leucaena trees, which produce food for local consumption and shade. Java Taman Dadar is wet-hulled, a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor.