Steady State Roasting

Award winning specialty California coffee roaster located in San Diego. We offer amazing coffees sourced from all around at our cafe or shipped to your door.

The latest Del Agua project by Equation Coffee. This small lot of Colombia and Castillo varietals offers bright, funky, and fruity flavors. Farming in this region is challenging due to unpaved roads and abundant rainfall, making coffee transportation to dry mills quite treacherous.

COFFEE DEETS

CONTINENT: South America
COUNTRY: Colombia
REGION: Ciénaga
VARIETAL: Colombia & Castillo
FARM: La Bendición de Dios
PROCESS: Natural
ALTITUDE: 1651 masl

BREW THIS

We highly recommend espresso and manual brew methods. For espresso, start with your normal recipe. For manual brew, especially paper filter pourovers, it’s going to be a little different.

This coffee is going to brew very fast. You’re going to think about grinding finer and slowing it down. But we’ve found that the faster brews, literally like 2:15 (including a 30 second bloom) are the most enjoyable to drink. The coffee is very soluble so it’s easy to extract. If you grind too fine you’re going to get a lot of unwanted bitterness and booziness.

We use 18.8g, 320ml water & 2:10-2:30 brew time with a single pour after bloom technique.

ABOUT THE FARM

José Alfredo Rojas Navarro is the farm manager responsible for coffee cultivation. Coffee holds deep meaning in his life, second only to God, as the raw material for survival. Cultivating coffee has been an integral part of his lifelong journey. The farm was acquired via a combination of inheritance from previous generations and his relentless hard work, transforming the land into a thriving coffee-growing haven.

After cherries are harvested, a special process takes place on the farm. The coffee pulp undergoes decomposition using earthworms, effectively converting it into valuable compost that is used to enrich the soil and promote healthy growth of the coffee plants.

The family plays a fundamental role on the farm, with everyone involved in various tasks, from picking and washing coffee to fertilizing, weeding, and planting.

Sustainability is a key focus on the farm, where utmost care is taken to keep the environment clean and healthy. They employ manual weeding, avoid fungicide use and ensure no litter contaminates the forest and water sources.

The farm boasts a rich diversity of flora and fauna. The landscape is adorned with flora species like guamo, yarumo, chachafruto, uvito, pink laurel, and cow’s ear. A vibrant array of fauna, including toucans, carracos, ñeque, armadillos, foxes, mapuritos, and guans, find refuge on the farm.

The family is proud to share this beautiful space with the native flora and fauna. Their commitment to conservation and environmental respect is reflected in the sustainable practices implemented on the farm.

ABOUT THE PROCESSING

This is Lot 09 from Jose Rojas. All the cherries were handpicked when ripe, then fermented anaerobically for 114 hours at a controlled lower temperature. After fermentation, the whole cherries were slowly dried on raised beds for 29 days. Once the moisture content was stabilized it was picked up and taken to the local dry mill to remove the pulp and parchment.

A classic offering from the Sidama region of Ethiopia offering a clean, crisp and balanced cup that satisfies both novice and expert coffee enthusiasts.

COFFEE DEETS

CONTINENT: Africa
COUNTRY: Ethiopia
REGION: Sidama
VARIETAL: Mixed Heirloom
PROCESS: Washed
ALTITUDE: 1800-2100 meters

BREW THIS

A highly versatile coffee, we recommend it for all manual brewing methods as well as espresso.

ABOUT THE FARM

The Gore Kone washing station supports the livelihoods of 700-800 small holder farms and is located on the Nensebo river and the village of Werka in West Arsi.

Upon arriving at the station the coffees are pulped and fermented in large water bins for 42-46 hours with the water being refreshed every 12 hours until the parchment is ready for drying. Before being placed on drying beds for 10-12 days the coffee is washed with water from the Gerenbicho river. After the coffee has reached optimal moisture content it is packed and laid to 'rest' for a period of 30 days.

Hailing from one of our favorite coffee regions in Colombia, it should come as no surprise that this decaf is the best we've ever tasted. Offering delicious flavor without any of the usual decaf weirdness. This coffee is so lively and balanced we almost can't believe it's decaffeinated. We're going to go chug a pot now to check!

COFFEE DEETS

CONTINENT: South America
COUNTRY: Colombia
REGION: Cauca
VARIETAL: Castillo, Caturra, Colombia
FARM: Inzá de Cauca
PROCESS: Washed
ALTITUDE: 1700+ masl

BREW THIS

This is a super versatile coffee that works well with all the same brewing methods as its caffeinated cousins. Our only suggestion is that for espresso, you may want to try a little finer grind and for manual brewing potentially a more coarse grind.

ABOUT THE FARM

Red Fox Merchants are unique in their decaffeination process, choosing to keep it in the country in which the coffee was harvested. After harvest they transport the coffee to DESCAFECOL for the gentle decaffeination process; first a light steaming to open the pores on the surface of the coffee, then the caffeine is removed using ethyl acetate. The naturally occurring chemical removes the caffeine while preserving the delightful coffee flavors. The coffee is then dried and moved directly to port making for some of the freshest, most lively coffee available. Yes bright delicious coffee, that just so happens to be decaf!

Introducing a delightful blend of organic offerings from South America! Bright fruit flavors mingle with chocolate notes and a hint of nuttiness. A well-balanced cup that's perfect for your morning rituals as well as those much needed afternoon pick-me-ups, this blend is a versatile companion throughout the day.

COFFEE DEETS

CONTINENT: South America
COUNTRY: Brazil & Colombia
PROCESS: Washed

Get the help you need traveling through time and space with our signature Space Traveler blend. Guatemalan and Ethiopian coffees are married to make our “do it all” coffee. Great for any and all brew methods, and for drinking black or with cream and sugar.

COFFEE DEETS

CONTINENT: Central America & Africa
COUNTRY: Guatemala & Ethiopia
VARIETAL: Blend
FARM: Various
PROCESS: Washed & Natural
ALTITUDE: 1400-2100 meters

BREW THIS

The perfect swiss army knife. This coffee can do it all: french press, cold brew, espresso, pour-overs, aero-press, you name it.

If we were ever to have a dark roast this would be it. While not actually roasted dark it has the bitter chocolate and heavier body associated with dark roasts, all with a nice, pleasantly balanced acidity.

COFFEE DEETS

CONTINENT: South America
COUNTRY: Brazil & Colombia
PROCESS: Natural & Washed

Another stunner from Campo Hermosa. After their yellow bourbon delighted us last year, we’re thrilled to introduce this pink bourbon, crafted with exceptional processing techniques. This coffee is a revelation of flavor—think watermelon jolly rancher intertwined with layers of mesmerizing complexity. It is similar to the Campo Hermosa Watermelon butpotentially better.

COFFEE DEETS

CONTINENT: South America
COUNTRY: Colombia
REGION: Quindío
VARIETAL: Pink Bourbon
FARM: Campo Hermosa
FARMER: Edwin Noreña
PROCESS: Anaerobic Honey
ALTITUDE: 1650-1700 masl

BREW THIS

We have yet to brew this coffee and have it not taste good, seriously. It has been delicious every time, with every method we’ve tested. So, use the brewing method that you most prefer. We’ve particularly enjoyed using the Pulsar dripper lately, and highly recommend picking one up. It’s super easy to make great coffee with the Pulsar. Moreover, its ability to easily brew multiple cups simultaneously is an added bonus.

ABOUT THE FARM

Campo Hermosa is a 4 hectare specialty family farm in the heart of the Colombian coffee triangle—located at 1650-1700 masl, in the department of Quindío.

The farm was inherited by three brothers. Only the youngest brother, Edwin, has continued cultivating and processing coffee on the farm. Edwin has always been interested in agricultural business and farm work. He began with organic tomatoes back in 2012 and plantains. Coffee then became a more attractive business which further advanced his curiosity about processing and varieties.

The farm experiences longer days of sunlight and has a fresh, humid & tropical microclimate with temperatures that range from 55°F at night to 71°F during the day.

ABOUT THE PROCESSING

After harvest, the cherries are fermented anaerobically for 72 hours. The cherries are then pulped and the coffee must (or coffee cherry juice) is extracted. The pulped coffee (which is being processed as a honey coffee) is then placed in smaller tanks with cold water which “shocks” the seeds, and the coffee must is added back in. Some top secret yeast starters and nitrogen are added as well to help facilitate the metabolic process of the microorganisms. The tanks are then sealed and left to continue fermentation for another 36 hours.

After fermentation, the seeds are dried for four days in a parabolic dryer before being finished in a hydrator.

Indulging in this coffee almost feels like cheating—it's simply that delicious. The flavor profile here is so fruity and juicy, it's like a watermelon jolly rancher on the cupping table. This coffee is also super versatile in brewing, so whatever method you choose, it never fails to impress.

COFFEE DEETS

BREW THIS

Choose your own adventure! Hot water, over the top, or opt for a cold brew. This coffee makes a delightfully flavorful cup with every brew method, you can't go wrong.

ABOUT THE FARM

A bit of the funky life, but not too much! This single varietal Tabi offers a very balanced cup profile with generous fruit notes and big chocolate flavors. This coffee is a delight to drink all by itself, but it also works well with the addition of cream or sweeteners. It has just enough funk to be fun, but isn't overly boozy. This coffee and farm are also certified organic, if that kinda stuff gets you going.

COFFEE DEETS

CONTINENT: South America
COUNTRY: Colombia
REGION: Santander
VARIETAL: Tabi
FARM: Santa Maria
FARMER: 22 local women farmers
PROCESS: Anaerobic Natural
ALTITUDE: 1775 masl

ABOUT THE FARM

Hailing from the Santander region in Colombia, this lot of Tabi was produced by a cooperative of 22 local women farmers. In addition to being certified organic it also carries certificates from The Rainforest Alliance and Con Manos de Mujer (verifies it was produced by women). After harvest the cherries are fermented for 100 hours at low temperatures around 22°C, they are then dried for 30 days until a moisture content of 11% is reached.