Coffee & Sourcing

  • Specialty Coffee at Red Bay

    We believe there is no such thing as a simple cup of coffee. Specialty coffee is the highest quality coffee in the world and refers to coffee that scores 80 or above on a 100 point scale. Specialty coffees are grown in special and ideal climates and are distinctive because of their full cup tast...
  • Available Roasts

    Our roasts range from medium to dark with the goal of creating a balanced and traditionally inspired cup. We source the highest quality and most complex coffees directly from the farmers. Our head roaster determined the roast and we typically roast at Medium because we never want to lose the inhe...
  • Red Bay Coffee Sourcing

    Red Bay Coffee is building a global community through our commitment to sourcing, developing, roasting and delivering the best and most beautiful coffee to the people.While sourcing the best coffees is our primary objective, improving livelihoods through our operation is a top priority. As such, ...
  • Red Bay Coffee From Lightest to Darkest Roast

    Roasting brings out the aroma and flavor that is locked inside the green coffee beans, a heat process that turns coffee into the fragrant, dark brown beans we know and love. Our signature roasts range from medium to dark with the goal of creating a balanced and traditionally inspired cup. Light...
  • Where is Red Bay Coffee roasted?

    Our coffee is proudly roasted at our B Corp Certified Public Roastery on East 10th St. in Oakland, CA.
  • Decaf Coffee

    Our Ocho Libre is decaf for people who love the ritual of coffee without the caffeine. We use natural processes to decaf our coffee - the green beans are rinsed and then washed in Ethyl Acetate, a naturally occurring compound found in ripe apples and wine. The EA binds to the caffeine molecules ...
  • Ocho Libre Decaffeinated Process

    Our Ocho Libre is processed by natural decaffeinated, also commonly referred to as sugar cane ethyl acetate (E.A.) processing, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate. In Colombia, w...
  • Coffee Tasting Notes (e.g. chocolate, or turbinado sugar, figs, currants, peaches)

    We often get asked about the tasting or flavor notes on our 12 oz or 5 lb bags of coffee. When people see “fruity”, “milk chocolate” on our bag or “caramel” and “nut”, there’s sometimes a misconception that we’ve added flavoring to our beans. Flavors are not added, the flavors are natural charact...
  • Choosing a Grind Size

    The range of grind levels typically runs from extra-fine to extra-coarse. Which one you choose depends on your brewing method because their different approaches to brewing all require a different grind size. French Press: This method involves immersion. All of the coffee will be saturated throug...
  • Keep Red Bay Coffee Fresh

    While coffee beans can last for months on the shelf after being roasted—but that doesn’t mean it’s fresh. Coffee starts losing its super-nuanced sparkle about two weeks after it’s been roasted, Red Bay coffee should be served ideally within 8 weeks of the roast date. We recommend buying coffee y...
  • Natural Processing

    The Natural Sun dried Process: Natural process, dry process, unwashed, or natural sundried all refer to the same method of processing that usually involves drying coffee cherries either patios or raised beds in the sun. To prevent the cherries from spoiling, they are raked and turned throughout ...
  • Red Bay Coffee Espresso Blends

    Red Bay Coffee has two signature espresso blends: Carver's Dream (Guatemala / Burundi) if you like a few fruit notes in your cup. Blending both coffee from Burundi for fruity notes and Guatemala for nutty, earthy notes. Our Burundi Kamikazi Kinyovu micro-lot is women-produced by members of the I...