The green room
Sacks from every partner farm, stacked by harvest and logged by lot number.
We started with one drum and a list of farmers’ phone numbers.
Cascade began in 2014 as two people, a secondhand five-kilo roaster and a promise to buy from the same farms every year. We still keep the promise.
A converted print shop on Division Street.
We moved into the old press building in 2017 and never quite filled it: half roastery, half cupping lab, with a bar up front where every new lot is poured before it goes on sale. Roast days are Monday to Friday, and the smell usually reaches the sidewalk first.
Plan a visit
Four steps between the farm and your kitchen.
The same path for every lot, every harvest.
At origin
At origin
Sourced
We cup at the washing station and buy the same lots from the same 14 farms, harvest after harvest.
Division Street
Division Street
Roasted
Twelve-kilo batches, five days a week, each one cupped before it is bagged.
5–10 days
5–10 days
Rested
Fresh coffee rests until the gas settles and the sweetness comes forward.
Your kitchen
Your kitchen
Brewed
Every bag ships with a recipe dialled to that lot: dose, grind, water and time.
A walk through the roastery.
The old press building on Division Street, room by room.
The drum
One twelve-kilo roaster, running Monday to Friday. The first batch of the day warms it up and is never sold.
The cupping lab
Eight lots on the table every morning. Anything that tastes off does not ship.
The bar
Every new lot is poured here before it goes on sale, and you can taste it too.
Twelve minutes at the drum.
Charge, first crack, drop. A small-batch roast from start to finish, with no narration.
Small team, long apprenticeships.
The three people who decide what Cascade tastes like.
Cafés we roast for.
Wholesale is a third of what we roast. These counters pour Cascade every day.
Portland, OR
Drift Café
Our house espresso since 2021. We trained six baristas and tune their grinders every month.
400 cups a day
Learn more
Seattle, WA
Kinfolk Table
A single-origin filter menu that changes with every harvest.
3 origins a season
Learn more
Bend, OR
Nook
A decaf people actually order: water-processed lots from Colombia.
1 in 5 cups decaf
Learn more