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.
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.
Coffee of the Month - Honduras CAUFUL ORGANIC
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.
These offerings will generally be single origin coffees from all around the world! Every so often there may be a blend we are experimenting with that we just can't keep to ourselves.
Either way, you get a great coffee because we will continue to source only quality certified to please!
You can set this up for "subscription" and get a new FULL POUND of coffee to try each month! Add it to your favorite coffee subscription to make the month absolutely slam.
For June we are offering:
Organic Honduras CAUFUL
In 1975, 228 coffee producers and their families (including 30 women producers) began working and selling coffee together under the name Cooperativea Agrícola Uníon y Fuerza (CAUFUL).
In 2002, they were officially recognized as a cooperative, and that same year, as a group they purchased a 40-manzana (nearly 70-acre) farm—a very unusual practice in the area—and began taking care of it together.
Today, CAUFUL has 146 active members who farm organically and each own approximately 1.5 manzanas (about 2.5-ish acres).
The group shares two de-pulpers, and dries coffees both in the sun and in mechanical dryers in a nearby town. Becamo, InterAmerican’s sister company in Honduras, has been working with CAUFUL farmers on their sun-drying processes, to help give each coffee a long, flavorful life.
CAUFUL is continually working to improve its quality and recently underwent an intense rejuvenation of the shared farm, pruning and stumping a good portion of trees. While the decision will lower output in the short term—this year they’re expecting 5,000 to 6,000 bags, versus their usual 12,000 bags—it will help production and cup quality in the future.
While part of an aging community, there are two schools in the town, and young people are being encouraged to continue the tradition of coffee production.
Cupping notes: Milk chocolate, sweet brioche, citrus, buttery and herbal; smooth 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 —