Jose Mendoza is a coffee farmer from San Nicola Santa Barbara, Honduras, and president of International Coffee Company. Most of the Honduran coffee that Coast Roast sources comes directly from his operation. The relationship between Kevin and Jose is the foundation of the supply chain that puts coffee in your cup at CR Coffee.
The coffee is grown between 900 and 1,400 meters above sea level in the Honduran highlands. Higher altitude coffee is more specialized and of better quality — the weather patterns at elevation slow fermentation and allow for better flavor development in the bean. That altitude is what gives Coast Roast coffee its complexity.
From Honduras, the green beans travel to the Port of New Orleans — one of the largest coffee import ports in the country. The beans are stored at Dupree Storage on Jordan Road in Gentilly before heading to the Gulf Coast for roasting. Kevin and the team do cupping and sampling to evaluate each lot before it goes to the roasters.
Once the green beans arrive at the Coast Roast roastery, AJ takes over on the Royal No. 6 drum roasters. The beans are roasted in small batches, packed, and shipped to CR Coffee's three locations in New Orleans. From a mountainside in Honduras to St. Claude Avenue — that is the chain that makes every cup possible.
Visit CR Coffee
Three locations in New Orleans — Magazine Street, St. Roch Market, and Old Metairie.
Order Online
