The coffee roasting process, though simple in concept, can take years to perfect, and at Springline Coffee, we've been doing just that.  

Perfection requires the finest beans, a meticulous approach, and feedback from a community of coffee enthusiasts. What tastes exceptional to one may not hit the right notes for another, and that’s okay. Our goal? To develop roasts and blends that complement one another -- with multiple roasts that any seafaring, coffee aficionado will love.

After years of practice and experimentation, our team, led by our master roaster, Ken, is proud to bring Springline Coffee to life.

Like any coffee, Springline Coffee starts with the beans. Unlike most coffee brands, Springline’s beans are curated from small-estate plantations across the globe. These small-estates are key to the end result and are from places like Colombia, Ecuador, India, Ethiopia and Indonesia. The beans are nurtured daily and picked at the pristine moment to deliver the best roast. The small-estate farmers take the utmost pride in their beans, their harvesting processes, and the end product. Master roaster Ken has spent years building relationships with the locals who grow our beans to ensure premium quality.

Once picked and shipped, the beans arrive at our roast house in coastal Rhode Island - where the magic really happens. Springline Coffee is roasted in small batches that are designed to bring out the flavors you love most. The majority of Springline’s coffee is roasted in small-batch ceramic roasters. We’re also working on some exciting, specialty roasts that will use a wood-fired roasting process. The process to go from ‘green bean’ to ground-ready coffee requires a significant amount of heat, depending on the roast, between 400 and 500 degrees Fahrenheit. Small-batch roasting offers significantly more control over the outcome of the bean. Unlike large-batch coffee roasting, we’re able to use a natural fan-driven cooling process, as opposed to dousing the beans in water to abruptly halt the roasting process.

When it comes to coffee roasting, the cooling process is critical. If the cooling process is not initiated immediately when the beans emerge from the roaster they could burst into flames, because of the immense amount of heat the beans have taken on.
To achieve the complex tasting notes that Springline Coffee delivers, many of our roasts and blends go through an additional process. In this second stage, a portion of the beans, once cooled, are returned to the roaster for a short period of time. This secondary roast is the key to reducing the level of acidity and bitterness that come with larger, mass produced coffees.

Once our coffee has been cooled, it goes through a short aging period that allows some of the naturally formed gases to exit the beans. After this aging period, Springline Coffee is immediately hand-packaged and processed for delivery on the same day- ensuring you receive the freshest roasts delivered to you within days of the roasting process.
When Springline Coffee arrives at your slip, home, or office, it’s at the peak of freshness, and it’s a freshness that lasts. On each bag of Springline Coffee, we proudly hand write the date of roast, so you know it’s fresh and crafted just for you.

The tasting notes and flavors of Springline have been curated over years with feedback from a loyal community of coffee drinkers. As we debut Springline Coffee, we’re eager to hear your feedback as well.

- The Springline Crew