Roasted With Care
Zero automation means we never step away from your coffee. We roast in small batches with special care given to each step of the process. Our work is guided by sounds, color and aroma.
Custom Blends
We work with a variety of clients to provide the perfect coffees for their employees or customers. We can up your coffee game!
Carefully Sourced
From Honduras to Ethiopia to Indonesia, our coffee is carefully sourced from all around the world. We work directly with family farms when we can to maximize quality and impact.
Coffee of the Month (16 oz)
We get it, choosing coffee can be hard! So, let us do the work for you. We are bringing in a "surprise" offering each month to spice things up a bit.
You can set this up for "subscription" and get a new coffee to try each month or order a single month at a time if something catches your eye! Add it to your favorite coffee subscription to make the month absolutely slam.
DRINK COFFEE DO GOOD THIS MARCH
We always try to identify ways to do some good while sourcing great coffees. This month's coffees definitely does that as we're sure you'll agree!
Tanzania Igale Coffee Club Limited Edition
This coffee comes from the Igale AMCOS (the local term for a cooperative, abbreviated from Agricultural Marketing Cooperative Society) in the Mbozi district of Songwe. Specifically, 443 producers from the villages of Idiwili, Ilomba, Iyula, Idunda, Ipyana and Igale contributed cherry. This Tanzania Igale Coffee Club Limited Edition is a limited run of 30 kilogram bags of coffee from the Igale AMCOS, in celebration of the Coffee Club at their neighboring high school.
Igale Coffee Club
InterAmerican Coffee is entering the second of its three-year commitment to the Tanzania Igale Coffee Club, an after-school program at the high schools neighboring Igale AMCOS. This program is a three year intensive and hands-on training that offers youth education at all levels of the value chain. The hope is that, in providing the education and practical skills, the young community members will have a tangible and economically viable option in an area with a high rate of unemployment. “If young people want to go to university, that’s wonderful. But if they decide to stay in the area, at least they’ll have knowledge about coffee — and really, more knowledge than the average coffee farmer — and a way to earn an income,” says Christophe Brinker, a trader at NKG Ibero Kenya.
Read more about what these young folks are learning and how the program came to be on Interamerican's blog post.
Igale AMCOS
The AMCOS purchased a Penagos eco-pulper in 2019, allowing them to transition from collecting home-processed parchment to collecting cherry. The acquisition of this important equipment is twofold. It has not only allowed for more control over the pulping and drying phases of processing, but it has also served to increase local interest and volume by offering this additional service to local producers.
During the harvest, farmers delivered cherry between 4 and 7 p.m. The pulper was usually turned on around 6 p.m. and would run until around 9 p.m. After being pulped, the parchment was graded into P1, P2, P3, P lights and pods in the washing channels. The P1 and P2 were then fermented for 24 to 48 hours before being washed. The beans then went into tanks to soak for 8 to 12 hours and finally were dried on raised beds for 7 to 14 days.
Cupping notes: Dark chocolate, caramelized, soft-citrus acidity, creamy body, buttery.
Progress Coffee Roasting
Over a Decade of Coffee in Austin
Progress started as a cafe in east Austin over fifteen years ago, long before mid- or high-rises dotted the sky. We started roasting coffee as a way to control the quality of our offerings. We've since moved on from that space but continue to apply the same high standards to the coffee we roast.
— OG Austin since '04 —