At Blossom Coffee Roasters, we strive to roast carefully-sourced beans to perfection, so that you can experience unique coffee flavors from the best farms across the world. 

All of our beans are skillfully roasted on a vintage German Probat UG-15 drum roaster, in batches no larger than twenty-five pounds.

Our coffees are selected for their origin-specific characteristics and then carefully roasted to enhance and protect those unique flavors. We specialize in light to medium-light roasts that preserve the integrity and quality of the beans we source, bringing you a cup whose flavors reflect every step of its development journey.

We are certified organic by the Washington State Department of Agriculture and have multiple delicious, organic coffees available at all times.

Nectar (Light Blend)

The Nectar Blend is our take on a contemporary house espresso, the perfect light blend for everyday enjoyment. This blend is designed to shine in milk-based beverages or as a standalone espresso, offering a sweet, medium-bodied cup with a noticeably fruity backbone.

This delicious blend consists of a yellow honey-processed Honduran lot that makes up 60% of the blend, and the remaining 40% is our Natural Ethiopia Ardi. The Honduran beans add a creamy and sweet body, while the Ethiopian beans contribute rich fruitiness, texture, and a fresh acidity that is never sour.

Light roasted to perfection, our Nectar Blend is designed for ease and consistency, making it effortless to achieve a flawless cup every time you brew. The beans are selected and roasted to bring out their inherent characteristics, ensuring a smooth and nuanced profile that delights the palate.

We taste honey in a creamy, sweet body with berry-like acidity.

Dark Side of the Moon (Medium-Dark Blend)

Our Dark Side of the Moon blend is fast becoming a favorite of restaurants and bakeries for its ability to complement food perfectly. Just dark enough to satisfy dark roast fans, yet without the carbon flavors that often accompany medium-dark roasts, this blend offers a rich and balanced coffee experience.

This blend features a combination of washed Guatemalan and natural Ethiopian beans, providing a perfect balance of fruity and clean notes. The blend's depth and richness make it a versatile choice for various brewing methods, delivering a satisfying cup every time. We enjoy Dark Side as a revitalizing morning drip as well as a delicious espresso in milk drinks.

Medium-dark roasted to perfection, our Dark Side of the Moon blend is designed for ease and consistency, making it effortless to achieve a flawless brew. The beans are selected and roasted to bring out their inherent characteristics, ensuring a smooth and nuanced profile that delights the palate.

We taste dark chocolate and stewed blueberries, a perfect balance of refreshing and sweet.

Antonio Martinez – Guatemala (Single Origin)

Rocelio Antonio Martinez Recinos, 41, is a second-generation coffee producer from El Chalum, Huehuetenango, Guatemala. His father, Jorge, began farming coffee in his teens, gradually transitioning from maize, beans, and cattle to coffee as a main crop. Antonio grew up helping in the fields, showing an early interest in coffee cultivation- his father notes that Antonio was the only one of his children who was genuinely interested in going to the coffee fields and picking cherries. After spending years in the United States, he returned to Guatemala and began managing coffee plots alongside his father.

Antonio entered specialty coffee with the guidance of one of our long-time producer partners, Ader Recinos, who taught him processing techniques aimed at improving cup quality. (Antonio’s mother is Ader’s grandfather’s niece! They’re friends and family.) Antonio quickly adopted these immediately, applying them both on his own farms and in collaboration with his father. His two main farms - Cerro Verde and Lote de la Finca are around 30 cuerdas each with bourbon, caturra, pache, San Ramón, and young gesha and pacamara trees. Antonio is so new to specialty coffee that he initially didn’t recognize the value of the gesha seeds, and planted them alongside older trees. Thankfully, workers can recognize the gesha trees, and he hopes to be able to have a gesha-specific lot as the trees mature and produce more cherries. They primarily have chalúm trees as shade - Antonio likes that the leaves return organic material to the soils, and act as a natural weed suppressor. Antonio’s farm management style is hands-on and adaptive.

He prunes his coffee trees in 4-year cycles at 14–20 cm to encourage healthy regrowth while minimizing damage from pickers. He has also introduced a terrace system to Cerro Verde, which reduces shade and undergrowth, improves airflow (which reduces fungal pest risks), conserves soil nutrients, and synchronizes ripening with other, lower-elevation plots.

Antonio’s process is largely adapted from Ader’s washed process. With the help of 10-15 workers, cherries are picked at peak ripeness, depulped the same day, and fermented without water in open tanks before washing and sorting. Drying is a multi-stage process combining patio and bag rest periods to control moisture.

Though time-intensive, this method has become a family standard; Antonio’s father Jorge now uses the same approach for his Pose Piedra lots. As a relatively new participant in specialty coffee, Antonio is curious, experimental, and motivated to learn more. He says that he’s proud to “see the farm looking beautiful”, and appreciates Shared Source’s recognition of his coffee’s quality.