Coffee Shrub

Coffee is a multi-stemmed, gangly, awkward, diminutive shrub. Coffee Shrub is dimunitive too; a micro-seller of coffee serving shops that roast. We sell green coffee in batches that equal roughly a bit less than 1/2 or 3/4 of a traditional jute bag packaged in Grain-Pro lined bags, at either 50lbs. or 100lbs. You have the convenience of thorough, descriptive reviews as a starting point for your own tasting notes and also relevant information about the farms, including images that you can use to promote the coffee. Look over our coffees and see if any of these offerings would complement your current list.

Recent Coffee Additions

Honey, pistachio nut, white grape juice, dark toffee, cocoa powder
Dark brown sugar, dried fig and date, tartaric acidity, layered cocoa, clean
Raw cane juice, lemon oil, candied tropical fruits, baking spices, wildflowers, clean finish
Dark honey, dried fruits, caramelized sugar, spices, malic acidity, clean
Tamarind, stone fruits, berries, roasted nut, barley, raw honey, cocoa powder


Robbie and Esther In trying to nail down their roasting approach to the Ethiopia Teklu Chele'teklu that Cup - Fine Coffee & Roasting had picked up from Shrub, they sent a couple different roasts to me in the post. I'm always grateful that a...

For some of us, blending coffee is a regular part of our production schedule. Whether blending for espresso, drip or full immersion it calls for some thought and strategy. It can be a challenge to use coffees that are available in stock, choose new...

Ripe and Ready This is the time of year where it starts to get a little tougher to find a really stellar offering from Central America. A lot of the coffees landed months ago and depending on storage conditions, could've taken quite the...

Throwin' the Chain (10/08/14)
The back end of the roaster doesn't usually get the same amount of attention as the trier, bean temp thermocouples, cooling tray or chaff collector. Chains, belts, sprockets and grease aren't usually featured when we talk about the coffee we drink,...

1950s Probat B3 - Capable of consistency, this one sees daily use We are officially hitting the tail end of the busiest time of year for receiving samples in our cupping lab. It’s no secret that the bulk of our coffees come from Central America and...

Recent comments

danny posted in Ethiopia Dry Process Yirga Cheffe Konga on 01/16/15
Sorry for the late reply... Dry process coffees tend to be a bit more spotty because the cherries are dried whole. But there could also be some quakers in the coffee as well. The wet process aids in separating out the quakers. The "spottiness" of the DP adds to the complexity and wildness of the coffee. Thanks for your question and have a great...(view)
grabowc posted in Ethiopia Dry Process Yirga Cheffe Konga on 12/31/14
Is that because of the occasional quaker or some other cause?(view)
cayman060214 posted in The Quest M3 Coffee Roaster on 12/17/14
My first three batches I used about 150 grams by volume and used the MK Blend from Sweet Marias. The second batch went on a long roast cycle, tasted and smelled somewhat sour, and I never heard the first crack. But it was in the system about 22 minutes. I think I did not charge at the right temp or was not reading the amp guage right. Thanks for...(view)
ceschooley posted in Kenya Nyeri Giakanja AA on 12/16/14
Congrats on your excellent roast of this coffee Paul!!!(view)
ceschooley posted in The Quest M3 Coffee Roaster on 12/16/14
Hey there, here is a basic profile that I use. It would be helpful to know what coffee you were using as far as bringing out those specific characteristics. One thing to keep in mind is that the ambient temp will dramatically affect this roaster as there is no real insulation in the construction. All that said, based on the characteristics you're...(view)