Every month, Bean Broker features multiple hand-picked independent micro-roasters. We do the hunting. You do the brewing.
No quizzes, no algorithms. Just a knowledgeable broker who finds the roasters worth knowing about.
Each month we seek out different independent micro-roasters — the kind operating out of a converted garage or a small-town warehouse — and taste everything they make.
From each roaster's lineup, we select their standout roasts — different origins, different profiles — so you get the full range of what makes each one special.
Fresh-roasted, straight to your door. Along with the roaster's story, tasting notes, and everything you need to brew it right.
Next month, a completely different roaster. New story. New beans. The search never gets old.
Multiple roasters. Multiple roasts each. These are the kinds of small operations Bean Broker exists to surface.
Run out of a converted auto shop by a former geologist, Hollow Ground obsesses over soil composition and altitude. Their Ethiopian Yirgacheffe is unlike anything you've tasted from a chain.
Desert-based and deeply intentional. Salt & Ember sources exclusively from women-led farms in Colombia and Guatemala, then roasts in small 22lb batches under the West Texas sun.
A husband-wife team who moved to Montana to roast coffee and ski. They source Rwandan single-origins with traceability down to the individual washing station. Honest craft, no pretense.
Perched above the Columbia River, Tidal is known for their experimental fermentation profiles. Their Kenyan AA double-ferment is one of the most complex cups we've ever sourced. Polarizing in the best way.
Operating out of a 19th century grist mill, Fernwood brings the same terroir philosophy wine country uses to coffee. Their seasonal blends change with harvest cycles, not marketing calendars.
Don't sleep on the Midwest. Flatland sources exclusively from smallholder farms in Burundi and Ethiopia, with direct relationships built over eight years of farm visits. The receipts are on the bag.
Born in a Detroit warehouse during the city's resurgence, Cinderblock roasts dark and proud. Not a trend-chaser — they've been roasting the same Indonesian wet-hulled varietals for a decade because they got it right the first time.
Seven months of winter, twelve months of great coffee. Boreal Cup sources from Papua New Guinea and Peru, with a roasting style that brings out the chocolate and cedar notes serious cold-weather drinkers crave.
High-altitude roasting at 7,000 feet changes everything about how heat transfers to the bean. Mesa Verde uses this to their advantage — their Guatemalan Huehuetenango has a clarity of flavor you can't replicate at sea level.
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All bags are 12oz. Cancel anytime. No commitment required.
One 12oz bag from one of that month's featured roasters. Perfect for solo drinkers or first-timers.
Two 12oz bags featuring contrasting roast profiles from that month's selection. The full story in two cups.
Build your own bundle — choose any 3 bags from that month's featured roast selection. Your picks, your way.
"The best coffee in the world isn't in a supermarket. It's in a small roastery you've never heard of, run by someone who cares too much to cut corners."— THE BEANBROKER PHILOSOPHY
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