Carabello Coffee

Many of the things we enjoy on a regular basis take some serious effort to end up in our hands. Coffee is no exception. It takes an incredible processing journey to end up in your cup!  We wanted to take a moment to breakdown the major ways that coffee is transformed from being a cherry to ending up as the green coffee that we roast for you!  Washed Process (Wet Process)   The process known as washed process or wet process is the most commonly used method to extract those wonderful coffee seeds. Don't let this intense machine fool you, it's a..  - Read More

We've been roasting a brand new coffee from Costa Rica for the past couple weeks - and it's been blowing people's minds.  It's a luscious, clean, and sweet coffee that has been winning "staff favorite" of our current offerings and has customers coming back for a repeat pour-over and whole bean experience.  What makes this coffee so special? Well first of all, the people behind it are incredibly special. Don Oscar and Doña Francesca Chacon are the farm and mill owners- the mill being Las Lajas, and the farm being Finca Calle San Juan. They're third generation coffee producers who are..  - Read More

Buy This Amazing Coffee! Every year, specialty coffee roasters the world over look forward to fresh crop Ethiopian coffees landing on their shores.  These are always some of the most fascinating and complex coffees we will roast, with the heirloom varietals of coffee's birthplace creating flavor and aroma experiences that are practically unparalleled the world over.  And this fully washed coffee from the Guracho Washing Station in the heart of the Guji zone fully delivers what we have been eagerly awaiting. See where the Guracho Washing Station is located in Google Maps. For some fascinating recent reads on Ethiopian coffee,..  - Read More

Get Your Tickets Here Few things go better together than chocolate and coffee, which is why we have teamed up with chocolate maker Ben Picton of Maverick Chocolate for a special collaboration event!  While both coffee and chocolate are a part of the everyday life of Americans, their origin and the process by which the raw products are transformed into what we actually consume are often hidden from view.   On Saturday, June 17, 2017, we will host five seatings at our Analog Slow Bar.  Each seating is limited to 6 seats and will be 1 hour long.   Barista..  - Read More

We have some fabulous new signature drinks for our Analog slow bar menu.  We have collaborated with 4 of our employees and they have come up with these creative menu items.   The May menu is the perfect thing to ring in the sunshine with. Miel de Sangre: Blood Honey The first featured drink was created by our very own head roaster Shannon Savage. Using our Nicaragua Pacamara honey-processed coffee from our friend Luis Alberto Balledarez in Nicaragua, he made a concentrated brew in an aeropress to bring out the tropical fruit, juicy orange, and round body. He then poured..  - Read More

We are excited to have a new Analog Tasting ticket available to you themed around "May flowers."  This tasting event will include 3 drinks interspersed with light bites centered around floral tasting notes.  This is the perfect event to bring your mother to, or someone who has been like a mother to you...or anyone at all actually when we think about it;)  You know the saying "April Showers bring May flowers?"  Bring on the flowers and join us for a delicious spring tasting event!  - Read More