Est. 2018
OUR CRAFT
Small batches, bold flavors
We believe every bag of coffee should tell the story of the land that grew it, the hands that picked it, and the precise moment fire transformed it.
BeansParade started in a garage with a second-hand drum roaster and a stubborn conviction: the specialty coffee world had become too precious, too insider. We wanted to make single-origin accessible without making it simple. Every week we roast in batches small enough that one person monitors the entire curve — first crack to drop — with no autopilot and no safety net.
Our sourcing is direct. We visit farms, we cup with producers, we negotiate prices that let growers reinvest in their soil. Today we hold active relationships with farms across six origin countries — Ethiopia, Kenya, Colombia, Peru, Brazil, and Indonesia — and each lot that enters our roastery carries a provenance sheet we can hand to any customer who asks. Transparency is not a marketing word for us; it is how we buy.
What Guides Us
Four Disciplines
Direct Trade
We buy from farms, not brokers. Our purchasing model cuts out middlemen so more revenue reaches the producers. Every origin we carry has a named farmer behind it, a GPS-tagged lot, and a price we publish openly.
Precise Roasting
Every roast is hand-profiled. We log rate-of-rise, development time, and drop temperature for every single batch. No autopilot. The margin between a bright Ethiopian and a scorched one is measured in seconds — we don’t delegate that to software.
Seasonal Offerings
Coffee is a crop, not a commodity. Our menu rotates with harvest seasons — what you see in January won’t be the same in July. This means we retire lots when they peak and introduce new ones when the next harvest lands. Freshness is non-negotiable.
Craft Integrity
We don’t blend to hide defects. We don’t dark-roast to mask stale green. Every bag carries a roast date (never a “best by”), a lot number, and processing details. If we wouldn’t drink it ourselves, we won’t put your name on the invoice.
Where We Source
Six Origins
Each region brings a character shaped by altitude, soil, rainfall, and generations of farming tradition. Here are the lands behind the cup.
Ethiopia
Yirgacheffe Region
Floral, citrus, tea-like body. Jasmine and lemon zest with a delicate sweetness. The birthplace of coffee — and still one of its most expressive voices.
Kenya
Central Highlands
Black currant, berry, wine-forward. Crisp acidity with dark chocolate undertones. Kenyan AA is the benchmark for brightness — every sip has an opinion.
Colombia
Boquete, Panama
Floral, stone fruit, jasmine. Bergamot and peach with a silky mouthfeel. Our Geisha varietal is one of the world’s most sought-after specialty lots.
Brazil
Minas Gerais
Chocolate, nuts, berry. Sweet, smooth body with caramel notes. Our natural-process Brazilian is the crowd-pleaser — approachable, versatile, reliably delicious.
Peru
Cusco Region
Cocoa, spice, nuts. Medium body with balanced acidity and subtle sweetness. High-altitude grown in the Andes — harmonious and clean on the finish.
Indonesia
North Sumatra
Earthy, herbal, full-bodied. Cedar, dark chocolate, slight spice. The Mandheling is our boldest offering — a low-acid powerhouse built for espresso and French press.
The Team
Three People, One Roaster
BeansParade is a three-person operation. Our founder and head roaster profiles every lot. Our green buyer travels to origin twice a year, cups at farm level, and signs contracts that lock in above-market prices. Our third partner handles fulfillment, the retail bar, and the tasting events that have become a monthly tradition in our neighborhood.
We keep the team small on purpose. Small means every decision — which lots to buy, which roast profile to run, how to package, when to retire a coffee — passes through people who drink the results every morning. That closeness to the product is the whole point.
Taste the Difference
Six origins, roasted daily, shipped the same week. Discover what small-batch discipline tastes like in the cup.