Roasted by Hand
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.
We work with a variety of clients to provide the perfect coffees for their employees or customers. We can up your coffee game!
From Honduras to Ethiopia to Indonesia, our coffee is carefully sourced from all around the world.
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.
Ethiopia is regarded by many as the birthplace of coffee. It has been cultivated there since the 1500s, in much the same way it is grown today. Most coffee grows wild in the shade of other trees and is referred to as forest grown coffee. Other coffees grow in gardens along with other crops, with minimal agricultural intervention. Some is a bit of a combination, where producers lightly cultivate and weed their forest crop in order to ease harvesting. In any case, most smallholders produce an average of only 5 bags per year.
One of the most notable coffee producing regions in Ethiopia is Yirgacheffe. This small region is located in the southern part of the country, adjacent to other notable coffee regions like Kochere and Oromia. It is home to fertile soil, high elevation and a tropical climate with moderate wet and dry seasons.
Ethiopia Yirgacheffe G2 is washed and dried on traditional raised beds, which promote even drying with optimal airflow. The heirloom varietal, idyllic climate and processing methods combine to create a signature flavor. The profile is renowned for its bright acidity, delicate body and floral aroma.
Agaro Dry Mill
Ethiopia Yirgacheffe G2 comes to us from the Agaro dry milling station. The coffee is a collection of the efforts of 498 smallholder farmers. Their coffees are handpicked at peak ripeness, machine pulped and undergo anaerobic fermentation before washing. Finally, as is typical to the region, the coffee is sun-dried on raised beds for seven to ten days, depending on sun and humidity.
Flavor notes: Citrus, tropical fruit, berries, floral; bright acidity, tea-like body.
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 —