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Locally roasted in kalama,wa

             SUMATRA Gayo               CERTIFIED ORGANIC FAIRTRADE

Dark Roast

Red fruit, Cedar, Tobacco, earthy/dusty. Heavy body, muted acidity.

This lot is from the KSU Gayo Antara co-op and is a double picked, grade 1 coffee, from the Aceh region of Sumatra, grown at 1300-1600 MASL. It is also Fair Trade and Organic certified. Located near lake Takengon and also the Bur ni Geureudong mountain in Northern Sumatra, we love coffees from this region for their distinctive fruity/earthy flavor profile, as well as general consistency from lot to lot.


K pods

We sell our Coffee Pods in packs of 12. Not sure which is your favorite? You can mix it up and discover your new favorite roast! 

He brews espresso blend

Medium Dark Roast

Not JUST for the espresso machine, BTW! Our espresso blend marries South America, Central America, and Indonesia for a complex cup that produces a great shot of espresso and exceptional crema. Don’t be hesitant to try this blend with your favorite brewing method, either.

Breakfast Blend

Dark Roast

You asked for it and here it is! We are pleased to offer you our dark roast breakfast blend. Always smooth and never bitter, you are sure to love the bold flavors in your cup.

Chocolatey and nutty meet with just the right amount of smokiness to please the dark roast lover. Give our breakfast blend a try today!


Medium Roast

These beans are part of a family run farm and washing station in Ethiopia’s Guji zone, which is roughly 200 miles from the Kenyan border. The family run operation own about 500 hectares of land in the area and have planted semi-forest coffee on 420 hectares.


Medium Roast

A crowd favorite, this classic natural Brazil has familiar notes of baking spices, molasses, and almond, with hints of cocoa powder and orange zest. It has gentle but balanced acidity and a satiny-smooth mouthfeel. Aromatic wood notes (cedar) surface in the finish. 

Colombia Huila

El Tiple Supremo

Medium-Dark Roast

Chocolate, Black Cherry, Brown Sugar, Roasted Almond

Through El Tiple we are exploring Colombia’s distinctive micro-climates and flavor profiles. Huila El Tiple Supremo EP was sourced from small, family-owned farms throughout the Huila department.



Medium Roast

Milk Chocolate, Vanilla, Brown Spice, Pear, Pecan

Huehuetenango is the highest and driest of Guatemala’s non-volcanic regions. This renowned region owes much to the dry, hot winds that come in from the mountains of Mexico’s Tehuantepec plain. The additional heat layers protect Huehuetenango from frost and enable coffee to grow at altitudes of 2,000 masl.

Due to the high altitude, nearly all of Huehuetenango’s producers process their own coffee. Fortunately, the region has rivers and streams in abundance, so mills can be placed almost anywhere.


About He Brews Coffee Roasters

A Focus on Excellence

We are a veteran owned, family business that strives for excellence in every batch of coffee we roast. A dynamic husband and wife duo (at least according to me, and it’s my story!) with an incredibly good looking son to assist, and the witty daughter fluent in sarcasm, this powerhouse…yes, powerhouse family, is ready to serve your coffee addiction. Our journey began in 2006 with espresso catering for weddings, festivals and various other events. This led to the realization that we could only reach a sample percentage of people with really good coffee. This began the journey of roasting at home.


Roasting Philosophy

We are a small, family owned business in Kalama, Washington. We purchase our coffee beans from small farms, including women owned farms, in an effort to help these farmers earn quality wages. We pay more for our beans so that they can earn better wages. The reward of buying higher quality beans is evident in the cup you brew. We are constantly cupping each roast to ensure that we have produced a high-quality roast that we are proud to drink ourselves. 

You will never get old coffee from us. We don’t roast until you place your order, typically the next day so that we can combine like requests together. After roasting, we cup, to ensure you are not getting a bag of beans (or grounds) with roasting defects. If any are found, we check our data to see where we erred and get back to roasting. We always keep a control sample on hand should you ever receive a batch that just isn’t quite right. This way we can help determine if we messed up or if maybe we can help you with your brewing setup.

Our end goal is to give you a great cup of coffee every time you brew a cup from our roast. There simply is no reason to drink bad coffee anymore!

When opening the bag for a first smell, it hit me as bold and creamy with a slight smell of dark chocolate. Beans ground really well making a great coarse texture for my french press. Using the french press gave the cup a bit of silt texture that was pleasing and did not leave a feeling of grit in my mouth. Like the smell of the beans, the flavor was bold but creamy and had a nice slight dark chocolate taste.

Just had some espresso shots. Very smooth. Dark chocolate caramel with floral notes and a slight finishing spice at the very back of the tongue. My brother in law really likes it too. We all think this is a daily drinker!

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