vBVz5TEuLpJYIOfh51P9C, medium_fine

vBVz5TEuLpJYIOfh51P9C, medium

vBVz5TEuLpJYIOfh51P9C, coarse

vBVz5TEuLpJYIOfh51P9C, whole_beans

Highest quality green coffee + highest quality water + sugarcane ethyl acetate = ridiculously natural decaf coffee.

Colombia - Decaf

weight

grinds

YIELD has been working alongside of Shady and Elias Bayter in Colombia for over 3 years! We love the collaboration and experimentation coming from these two brothers. We connect via google hangouts multiple times a year to plan our green coffee purchases, receive updates, and see all the progress happening in and around their coffee farm. We visited the El Vergel farm in May 2022!

Shady + Elias Bayter

It's more than just good coffee; it’s knowing the farmers by name. It’s giving them a way to break the cycle of economic poverty and to invest in sustainable development around the world.

We started out with a love for people and a love for coffee. We wanted a tangible way to connect people with coffee that has life-changing potential. Through YIELD, we’re investing in the lives and futures of many people around the world. 

YIELD

Ashley Pinnell

YIELD Coffee is a humanitarian coffee roasting company dedicated to relational coffee and long-term sustainability. We collaborate closely with coffee farmers who share our commitment to sustainability, exceptional quality, and long-term relationships. We transport beautiful coffees to Cincinnati and roast them fresh every week.

F76nSz9s5CV0_W9m-3rCz, medium_fine

F76nSz9s5CV0_W9m-3rCz, medium

F76nSz9s5CV0_W9m-3rCz, coarse

F76nSz9s5CV0_W9m-3rCz, whole_beans

Joel Banegas is a 4th generation coffee farmer from Honduras. He is an operations and milling manager for De La Finca.

Honduras - Mira Flores (Organic)

Joel Banegas is a fourth generation coffee farmer from Honduras. He is an operations and milling manager for De La Finca in addition to managing his own farm, Finca Mira Flores. He maintains a family-owned Fair Trade Organic coffee.

Joel Banegas Sr. is the father of Joel Banegas Jr. who works with his cousin Delmar Banegas to bring us the Honduras El Conejo that YIELD has been roasting for 2 years. We are so proud to support small-scale coffee producers like the Banegas family.

Joel Banegas Sr.

9nBItb4hz2PGkEXcadNeo, medium_fine

9nBItb4hz2PGkEXcadNeo, medium

9nBItb4hz2PGkEXcadNeo, coarse

9nBItb4hz2PGkEXcadNeo, whole_beans

Cupping Notes: Juicy Raspberry, Lavender Lemonade, Jammy Blueberries. 

Ethiopia - Two Brothers (Organic)

This coffee came from: Two brothers – Mustefa and Musa Abalulessa. Several years ago Mustefa and his brother Musa began producing specialty coffee. The story of how Mustefa came to this land is incredibly interesting. Before much of the undergrowth was cleared to farm coffee (dense tree coverage remains for shade growing), this jungle parcel at almost 7,000 ft elevation was a hideout for Mustefa’s father, Abalulessa, a guerrilla fighting against The Derg - the oppressive military government of the time. Having failed to capture him and lost soldiers trying, the government turned to the local community with a bounty. His health deteriorating and near death, Abalulessa turned to an old friend and, as thanks for nursing him through his final months, told him to tell the government he had killed him, and thus benefit from the bounty. Abalulessa died in 1977, when Mustefa was two, and as part of an amnesty and reconciliation program, the government gave the land of the current farm to Mustefa’s family, which he now farms along with another plot 7km away with Musa.

 Mustefa and Musa Abalulessa

mWlV49RVnj79Waa9i5qVU, medium_fine

mWlV49RVnj79Waa9i5qVU, medium

mWlV49RVnj79Waa9i5qVU, coarse

mWlV49RVnj79Waa9i5qVU, whole_beans

Cupping Notes: Honey, Hazelnut, Semisweet Chocolate

Brazil - Primavera

Fazenda Primavera is located in the municipality of Angelândia, Minas Gerais, a region at the transition between biomes, with land and vegetation characteristic of both the Atlantic forest and the Cerrado. The farm’s elevations, between 1000 to 1050 meters above sea level, promote the cultivation of specialty coffee and the climate also provides favorable conditions with average temperatures between 20 and 24 °C annually and precipitation of 1,000 to 1,300 mm.

Following his father’s footsteps, producer Ricardo Tavares has dedicated his life to the coffee industry. Ricardo’s father began in the roasted coffee industry, delivering products to meet the demands of Brazil’s domestic coffee consumption. Ricardo began his own story in the world of coffee business at age 19, when he accompanied his father on a trip to northern Brazil. After returning from the rolling hills of coffee trees, Ricardo decided not to continue his career as an economist and, instead, dedicated himself entirely to the purchase and sale of coffee beans in the interior of Minas Gerais.

It was always Ricardo’s dream to own and operate coffee farms, and, years after beginning work in coffee, he acquired Fazenda Primavera, which is the ultimate fulfillment of that goal. The 980 hectares planted with coffee are not just a farm but a property he and his team have built into a regional exemplar of the possibility of specialty coffee production in Brazil, transforming it from its origins in traditional coffee production by Portuguese families who arrived in the late 70’s, when coffee production in the region began.

Ricardo Tavares

hPhgVhbc6nm8gRAgGR759, medium_fine

hPhgVhbc6nm8gRAgGR759, medium

hPhgVhbc6nm8gRAgGR759, coarse

hPhgVhbc6nm8gRAgGR759, whole_beans

Well-balanced taste to give you the perfect double shot of espresso to drink solo or for a beautiful milk-based drink.

Medium Espresso Blend

Dgc3TsMLYlSMBIOzTfADr, medium_fine

Dgc3TsMLYlSMBIOzTfADr, medium

Dgc3TsMLYlSMBIOzTfADr, coarse

Dgc3TsMLYlSMBIOzTfADr, whole_beans

On the darker side of things, weathers the automatic drip machine and holds up to milk - extraordinary served straight.

Citizen Blend

LTd5D74QfdQGhjTGoue4_, medium_fine

LTd5D74QfdQGhjTGoue4_, medium

LTd5D74QfdQGhjTGoue4_, coarse

LTd5D74QfdQGhjTGoue4_, whole_beans

A bold, smooth, deep body with lingering notes of chocolate and sweetness.

Old School Dark Roast

This coffee comes from: our good friend Diego. Deep within the rainforest canopy in the mountains of Matagalpa, Nicaragua, Café Diego is a direct trade organic coffee grown at high altitudes above 5500 feet. Diego Chavarria is the owner of the family-owned coffee farm that has been passed down for many generations. This is a micro-lot specialty grade organic coffee grown in the Matagalpa Highlands on a 300-hectare farm producing 160,000 pounds of green coffee every year. The coffee is wet-processed on the farm.

Diego is a coffee producer in a rural part of Nicaragua. He comes from a family with a long history of coffee farming.  Diego’s family farm was created by his great great grandfather and has been passed down through the generations. During the time of this Coffee Crisis in the early 2000's Diego lost his farm because of the debt created by the decreasing earnings year to year. After nearly a decade of struggle, he was able to buy back his farm, and for the past 5 years has been nurturing his plants back to production, growing new varietals, and increasing the quality of his yields.

Because of your support we are able to roast Diego’s coffee and impact the village of Matagalpa in various ways. Diego employs over 300 workers during the harvest season, supports 40 churches (and growing) around the mountains of Matagalpa, and is heavily involved in community building activities. By purchasing a bag of Nicaragua Café Diego, you are investing in his mission and the youth in Matagalpa. You are providing vital life experiences and opportunities for a better future.

Diego Chavarria

RMPRED-qBEqdkUiTZ2hVv, medium_fine

RMPRED-qBEqdkUiTZ2hVv, medium

RMPRED-qBEqdkUiTZ2hVv, coarse

RMPRED-qBEqdkUiTZ2hVv, whole_beans

Cupping Notes: Nutty Chocolate, Brown Sugar, Orange Zest

Honduras - El Conejo (Organic)

This coffee comes from: fifth generation coffee farmers, Joel and Delmer, are two young entrepreneurs who were given a plot of land by Joel's father (Joel Banegas Sr, Finca Mira Flores) to start growing coffee. Delmer took full responsibility for maintaining the land and workers while Joel decided to go to college to study agricultural engineering and specialize in coffee. They have joined forces to make Finca El Conejo one of the few experimental coffee farms in the Comayagua region.

We’re really excited to be working alongside of these brothers and the work they are doing in Honduras. This coffee is an outstanding example of the hard work going on behind the scenes in specialty coffee. 

Joel & Delmar Banegas

fPVydrH52NGMsx7GkkyVK, medium_fine

fPVydrH52NGMsx7GkkyVK, medium

fPVydrH52NGMsx7GkkyVK, medium_coarse

fPVydrH52NGMsx7GkkyVK, coarse

fPVydrH52NGMsx7GkkyVK, extra_coarse

fPVydrH52NGMsx7GkkyVK, whole_beans

Creamy milk chocolate body with a moderate sweetness. Brown sugar dominates the flavor profile; with a touch of acidity.

Mexico - Chiapas

The values and business practices of La Chilana include environmental conservation, which includes soil, water, and biodiversity. Hunting and logging are forbidden on the property. Rivers are kept clean by preventing human-caused pollution and waste. Employees' quality of life is enhanced because they have access to adequate housing and board, medical care, drinkable water and sanitation, as well as fair wages and work hours.

Jennifer Pohlenz de Vilareal now serves as the manager of Finca La Chilana in El Triunfo, Chiapas, Mexico, in the Sierra Madre Occidental. Her family has been working in the coffee industry for more than a century, managing this particular farm since 1978. They are committed to environmental stewardship and sustainable coffee farming with a passion. This fully washed Caturra coffee has a medium body, caramel and milk chocolate flavors, and a delicious finish.

Jenifer Pohlenz de Villarreal

~Beautiful Coffees::

Each bag of coffee is beautiful taste experience that is designed to be enjoyed, cup after cup, smile after smile. Every coffee is designed to be wonderfully sweet, perfectly balanced and easy to love.

~Radical Equity:: 

When you buy a bag of Torque coffee the coffee producer (farmer or cooperative) was pre-paid 20% of the price you paid. Proportional Pricing is the Producers Share. Simple, radical, equitable.

~Easy To Love::

Relax knowing that every coffee is delivered in recycled, reusable & compostable packaging, & will be sweet & balanced, simple to brew, & a joy to drink. 


Torque Coffees

Andy Newbom

Beautiful Coffees With Radical Equity. With Torque's Proportional Pricing, 20% of the price of every coffee was pre-paid to Coffee Producers. Whether it s delightful single origin coffee or a sweet & balanced coffee composition, every coffee is 100% amazing & pays 20% to farmers.

Voltage Coffee Project

Matt Fisher

We collaborate with farmers, roast coffee, and open unique concepts — all with the sole focus of creating community.

Spinn

Aaron  Davis

Introducing our very own blend, the perfect companion to your Spinn coffee experience. This is a roast designed to please a plethora of palettes to explore every style of coffee the Spinn can brew. Scan the bag to get the recipes Spinn created for this special blend.

We ensure workers' rights, gender equity, and environmental sustainability are the forefront of every stage of production. All our coffees are single origin and freshly roasted in small batches so you know exactly who you're supporting and what's in your cup. 

We love what we do and we hope you enjoy your Cafecita coffee knowing you're supporting empowerment with every cup!

Cafecita

Natalie Webb

Cafecita is about uplifting communities and bringing people together. All our coffees come from sustainable women-owned coffee farms and co-ops, and a percentage of every purchase goes to supporting women's nonprofits around the world.

Founded in 1989 in a small wood cabin, Winfield and Joy started roasting in 5lb batches and were the first roasters to the Central Oregon area. The business quickly grew and they bought a larger roaster within 6 months. For the first 20 years, our business was predominantly wholesale, since the retail space in the cabin was only 250 square feet. 

Today, we are roasting over 300,000 pounds a year out of our 6,000 square foot flagship cafe and roastery in Sisters. In 2011, we opened our Pearl District cafe in Portland. The business is run by Winfield and Joy’s kids: Justin, Jared, and Jesse. 

Our mission is to create an authentic coffee experience built on a deep love for our craft and heartfelt kindness for the people we serve. 



Sisters Coffee Company

Neal Marks

Founded in 1989 in a small wood cabin at the foot of the Oregon Cascades, Sisters Coffee cherishes our love for coffee and the beautiful place we call home. Our mission is to create an authentic coffee experience built on a deep love for our craft and heartfelt kindness for the people we serve. 

It was our Sicilian grandmother, with the help of a moka pot and Italian espresso, who introduced us to the fine art of coffee. She instilled in us a deep sense of “coffee as a tasteful part of daily life.” It was always the pinnacle moment of every social occasion. It was treated with care and selected purposefully to be an ideal complement.

Years later, the growth of the local roasting movement awakened our fond memories of handcrafted coffee. We were inspired to pair our love of coffee with our long-standing passion for producing fine foods. It had always been our belief that coffee played as an important a role in the dining experience as it does in supporting the social conventions of our world.

Since our inception in 2005, we've endeavored to source the highest quality coffee and to perfect a roast that reveals the essence of every bean, in every cup. It's never been automated or factory-like. It is and will always be a craftsman's venture. We call the process "Arte Della Tazza" {Art from the Cup}.

Our wish to you...sip, savor, and enjoy a good life.

Joseph and Salvatore Paris


Parisi Coffee

Scott Presnell

Great coffee is motivational. Inspirational. Timeless moments are often shared over a cup. So we take our coffee seriously. Selecting, roasting and brewing it right, is an art. Parisi Artisan Coffee is our proud, passionate homage to our Italian heritage. It's also our way to share our delicious traditions with you, so you can start your own.

We believe that no amount of roasting expertize or beverage mixology can take the place of the kind of green coffee that’s the result of intentionality at the farm level. Coffees that are grown and harvested to maintain quality and consistency from cherry ripeness to density then processed to continue that quality create a coffee that is clean, flavorful and interesting from cup to cup. Our commitment to seeking out quality green coffee ranges from trips to origin were Jon, part owner, and green buyer, cups hundreds of coffees in search of the one or two that fits what we are looking for. We roast and cup dozens of coffee samples a week - narrowing them down to coffees that taste great as an espresso, pallets of lots designed to make up our Southern Weather house blend, and single bags of coffee we vac-pac and sell in small releases.

Onyx Coffee Lab

Ivana Chan

Started in 2012 by Jon and Andrea Allen, Onyx Coffee Lab strives to find the best possible coffees and roast them to their full potential. In 2017 we won the US Roasters Competition and the US Brewer's Cup Competition. Andrea has come in second in the US Barista Championship two years in a row.

LAMILL Coffee

John Martin

LAMILL Coffee is a boutique coffee roaster proudly based in Los Angeles, California. We are in constant pursuit of offering coffees with unique flavor profiles that are sustainably produced and expertly processed, but also in a manner that is accessible to all. We roast each batch with care and intentionality to unlock the inherent characteristic of coffee

YIELD

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