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, yellow apple, cherry, plum, mulling spice, layered chocolate
Cane juice, raw honey, plum and pear, fruited chocolate, sparkling acidity
Floral sugar, tangelo, cranberry juice, lemon, brisk tea
Semi-sweet chocolate, brown sugar, dried apple, Umami tea, bodied
Raw sugar, bittersweet cocoa, basil, grape skin, tartaric acidity


Part of daily life here at Coffee Shrub home base is preparing freight shipments for orders that are 400 lb or more. Sure we could just throw some jute bags on any old banged up pallet and call it good, but we take extra time and care with our...

  By now I'm sure you all know about the contract dispute between the International Longshore and Warehouse Union (ILWU) and Pacific Maritime Association, and the severe delays incurred at West Coast ports, including Oakland. The port...

You might be looking at our offering list right now thinking, “where is all the coffee?” Ordinarily late winter/early spring is a time where new crop from Latin America and Africa are on the horizon, so our list starts to dwindle quite a bit until...

We’re always happy to see our Coffee Shrub customers get propers for all the work they put into roasting and Trystero Coffee in Los Angeles has a great writeup in the LA Times today. Greg Thomas started roasting coffee almost a decade ago, roasting...

A newer micro-mill in Tarrazu, Costa Rica No, we're not having a competition for Costa Rican coffee. But for both private and cooperative mills in many of Costa Rica's growing regions, the competition for ripe cherry has become quite intense...

Recent comments

grabowc posted in Guatemala Antigua Estate Peaberry on 02/28/15
First coffee from Shrub that I've noticed lots of stones/pebbles in. Gotta be diligent with this one! But no points off for flavor.(view)
ceschooley posted in Sweet Maria's Ethiopiques Blend on 02/02/15
Hey David, there is a chance that we may revisit this blend in the future, but it should be noted that the majority of the blends that we offer are not repeating blends and are the result of particular coffees that we thought would go well together. Keep your eye out though for more Ethiopia focused blends in the future.(view)
david61 posted in Sweet Maria's Ethiopiques Blend on 01/29/15
when will this blend be available again?(view)
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)