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

Sweet and bright, dark berry, apple, toasted hazelnut, roast malt, dark cacao
Clean and bright, blackstrap molasses, honey, milk chocolate, refreshing acidity
Caramelized sugar, maltose, tangerine, almond, coriander
Structured sweetness, raisin, candied nut, citrus zest, a well-balanced cup
Caramel sweetness, malic acidity, tea-like notes, apple juice, balanced


Andrew Bowman sample roasting at Tony's Coffee It was incredibly generous of my dear friend Andrew Bowman at Tony's Coffee in Bellingham, WA to send me their roast of the Rwanda Gitesi. These Rwanda coffees have been very well received and have just...

Antelope across the prairie, clearly unconcerned with caffeine content Each time we send off new coffees for decaffeination at the Swiss Water Process factory like antelope sprinting across the prairie, we're looking carefully through our coffees...

The idea is to develop an indexed set of coffee quality descriptors that can be compared to references samples. That means the quality analysis can be reproduced with any calibrated panel. It's not about good or bad. It's not about total scores. It'...

Cupping the Shrub Rwandas at Roast House We've been very excited about the reception to the coffee from Rwanda that we've brought in this year. Any time that we have a collection of coffees like this we think it's a great idea to put them all...

Amanda at the FCI in Oakland Last Saturday, March 8th, Sweet Maria's/Coffee Shrub taught a class in the Food Craft Institute’s Coffee Bar 101 course series. The students were all in the beginning stages of opening cafes and/or roasteries. They had...

Recent comments

wcrcompany posted in Sumatra Lintong Aek Nauli on 03/31/14
This stuff is really, really good. Tasting notes above are spot on, but what stands out to me are the foresty/herbal notes, and snappy acidity. It's all tied together with the sweetness in a very tasty package!(view)
info90 posted in Espresso Workshop #30 - Harmonic Tremor on 03/26/14
One of the best espressos we have had with milk. The buttering chocolate character pulls together with the milk and creates a long sweet finish. It's also a very viscous shot, and holds crema nicely even at altitude. We're roasting it on a Giesen W15 and all components reach first crack almost simultaneously, which leads to a very even development...(view)
pshoe posted in The Quest M3 Coffee Roaster on 03/25/14
triodelover, I would recommend never running full amps with no fan. It could reduce the life of the elements... a lot. (view)
jayz2949 posted in Rwanda Karongi Gitesi on 03/20/14
I find it challenging to pick the roast I like best for this coffee. It is fantastic at both C and C+/C++. The quick city roasts are great, orange and rose everywhere, very exciting and different. I never found so much orange in a coffee before. The tartness is still very evident in C+/C++, very faint orange, and I get a lot of tea. But at...(view)
photos posted in The Quest M3 Coffee Roaster on 03/20/14
I wanted to post a bit about my experience so far with the k-type thermocouple that quest makes (and shrub now sells). I hooked mine up last weekend, and right out of the gate I was having real issues. The read out was very jumpy, and what really confused me was each jump was symmetrically matched between both of the ET/BT probes, but they were...(view)