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Tony’s Coffee opened for business in 1971. From the beginning, we roasted in small batches, selecting the best beans we could find from around the world.
In the early years we roasted in our coffeehouse, a street level space in Bellingham’s historic Terminal Building. We filled glass jars with freshly-roasted beans from Antigua to Yirgacheffe.
The coffeehouse brought locally-roasted coffee and espresso to Bellingham, becoming a cornerstone of the community. From the start, it was clear to us that coffee brings people together.
Our roasting operation has since outgrown the coffeehouse, but we have never forgotten our roots.
Tony’s Coffee was one of the pioneers of the organic coffee movement, as well as one of the earliest roasters to source Fair Trade Certified coffees from around the world. We are proud to still be one of the top 10 roasters of organic, fair trade certified coffees, which is particularly impressive given our relatively small size – we have a total of 20 employees.
Even after 40 years of roasting, not a day goes by that we don’t discover something new. We have a passion for learning, which is why our crew regularly participates in Roasters Guild workshops, studying topics ranging from thermodynamics to sensory triangulation. Simply put, we’re constantly striving to develop the best flavors possible from our coffees.
Our steady commitment to quality has not gone unrecognized, as evidenced by the accolades we’ve received within the specialty coffee industry. Between 2010-2102, Tony’s Coffee was the only roaster to have a coffee place in the top 10 at the Specialty Coffee Association of America’s Roaster’s Choice Competition. A number of our coffees have received a score of 94 points from Coffee Review, including our signature Ganesha Espresso blend. Finally, in 2013 our Ganesha Espresso took first place at the America’s Best Espresso Competition held at Coffee Fest in Seattle.
We are keenly aware of the many hands it takes to prepare a great cup of coffee. Alfredo Pacas, a third-generation Salvadoran coffee farmer, and a direct trade partner of ours, says it best: “When I taste a great cup of coffee, I stop, because I know that it’s miracle.” We travel every year to meet with farmers and taste improvements in cup quality. These relationships help to broaden our understanding and appreciation for all that goes into making a great cup of coffee.
We partner with a variety of restaurants, cafes and grocery stores in the Seattle-area. You purchase Tony’s Coffee to brew at home at the PCC Markets, Central Co-op or Whole Foods. On the café side, you can find Tony’s Coffee, at Cloud City Coffee, Diablo Coffee Co, The Dish Café, Wayward Café, Luna Park Café or Voula’s Offshore Café, to mention a few.
You can also pick up a bag of freshly roasted coffee or an expertly brewed cup at our Seattle Coffee Bar and Cupping Lab, located near Phinney Ridge at 7001 3rd Ave NW. We are open to the public, Wed-Fri, 7am-noon, and Sat-Sun, 7am-2pm. We also host free public coffee cuppings every Saturday, which is an excellent opportunity to taste coffees from around the world, side-by-side, and learn more about why we’re so enthusiastic about making great coffee.
We love sharing our passion for coffee. Don’t hesitate to contact us to hear about our latest seasonal offerings or to learn more about our wholesale program. You read more about Tony’s Coffee and order coffee, delivered fresh from the roastery, by visiting us at www.tonyscoffee.com.