Rose Park Roasters

This sweet potato + goat cheese sandwich will be making limited appearances in our shops in the coming weeks as we continue to workshop it in pursuit of the dream of having astounding sandwiches stocked and ready to grab all day every day. This sandwich is fire if you do happen to run across it in the wild.

Summer berry galette on a plate! We brine the cherries in this galette with a champagne-vinegar based brine to give them the texture and punch we’re looking for. Stay tuned for a little end-of-summer soda drink we’ll be sending out into the world soon using that cherry brine.

Artificial Intelligence did not disappoint us when we asked it to introduce our newest coffee offering from Mexico that’s comforting and nutty in flavor.

“Gather ‘round, coffee lovers and weary wanderers alike, for I bring glad tidings from the heart of Mexico! [quite the dramatic start] Imagine, if you will, a brew so comforting it feels like a warm hug on a crisp morning and so nutty it might just put squirrels to shame [whoa there, AI, reign it in]. Introducing our latest coffee offering, a sumptuous blend that promises to be your new favorite elixir: Mexican Nutty Bliss [we will absolutely not be calling it that]. Now, let’s not beat around the coffee bush—life is complex [trite. but true], and so is this coffee [trite. maybe slightly less true although there is a sage-like quality to it that creates some interesting faint herbal complexity]. Sourced from the lush, mountainous regions of Chiapas [uh, you just made that up. The correct total fabrication of a fact would have been the Sierra Sur mountains in Oaxaca], every bean is nurtured by the rich soils and the tender care of skilled farmers who know their craft better than anyone. The result? A roast that’s as intricate as your best-laid plans and as satisfying as completing a to-do list without a single hiccup [yeah, hiccups are the worst]. But hold on, it’s not just about the flavor. Drinking Mexican Nutty Bliss [absolutely not calling it that] is like a grounding ritual, a moment of solace in this whirlwind we call life [actually, this is kinda of what we hope for, genuinely]. You’ll savor hints of toasted almonds and hazelnuts [again a total fabrication, but yeah, we were tasting almond and hazelnut when we cupped it this week at the roastery], with a whisper of caramel sweetness that dances around your taste buds like a playful breeze [not sure about the dancing playful breeze, but there is some caramel going on!]. It’s not just a cup of coffee; it’s a gentle reminder that even amidst chaos, there’s comfort to be found in the simplest of pleasures [alright AI, preach]. So go ahead, pour yourself a cup, and let this delightful brew be the nutty, comforting companion you never knew you needed.”

We’re hiring!! This is our Roastery near 7th/Cherry where all the coffee roasting/pastry baking/disco ball magic happens. We’re looking for two positions: First, a full or near full time, 36-40 hours, production roaster and warehouse manager, and second, a part time, 20-30 hours, coffee production lead. The full time Production Roaster position will be roasting, managing the coffee production team, overseeing all inventory and operations, while also collaborating with Co-Founder/coffee director (Andrew) on what new coffees to source and how to tailor roast profiles to maximize the good stuff in every coffee cherry (not really a bean!). There may also be opportunities to be involved with wholesale account management and sales if your interests/skill set leans in that direction. Minimum of one year experience roasting coffee commercially required, but we prefer two years. We’re looking for great organizational, time management, and communication skills. Duh. Excellent mechanical smarts (it’s a big complicated fiery machine!). The team you will be managing will be small and low intensity (2-4 other people) so the managerial aspect is a good entry level managerial role and you don’t necessarily need gobs of experience managing people. Wholesale experience is a plus but not required. Pay will most likely be in the ballpark of $22-$28 per hour (depending on experience) with one week of PTO per year. Monday-Friday schedule. Email Andrew with your resume for more details and to apply: [email protected] Secondly… the coffee production lead will be the one bagging coffee, printing shipping labels, coordinating deliveries, and then doing local deliveries to wholesale accounts and our own coffee shops. You’ll work directly under the Production Roaster/warehouse manager and need to have lots of attention to detail, ability to work efficiently, good communication skills, and have some professional barista/coffee experience. Pay will be in the $19-$22 range depending on experience. Also with one week of PTO per year. If you read all the way to this point in the post, you’re exactly who we’re looking for! Email Andrew for deets! [email protected]

Here’s the cutest reminder that our Pine location has amazing natural wine! Elias is showing us his new favorites from a winery run by aging punk rockers who think wine should be shared, enjoyed and drunk immediately!

Tomato galette season hitting the shops tomorrow! Heirloom tomatoes, roasted garlic, caramelized onion, goat cheese, and walnut parsley pesto. Come grab a slice!

We’re hiring a part time position for our bakery team! If you have a couple years of commercial kitchen experience and love working with pastries and love making people happy with pastries and can tolerate the early hours that pastries entail… email us for details! Email Katie, our Bakery Manager, at [email protected]

We’re doing ice cream sandwiches! Until Labor Day. On weekends. Until sell out. Just at our 4th street location. Lots of qualifiers. Why are we doing it? Ice cream sandwiches really don’t need a reason, but also it’s summer, and we bake cookies already and our Bakery Manager, Katie (), loves making ice cream! So let’s do this! Ice cream flavors will be: cherry chocolate chip, blueberry mascarpone, and miso caramel. Although other flavors could always make surprise appearances.

Join us this Saturday at our Pine Ave location for a hot summer market! Browse through our unique vendors have to offer while enjoying a cup of coffee. will be serving up breakfast, so bring your appetite! And don’t miss out on our selection of fine wines to complete your weekend. See you there!

We got a new wine drop at the Pine location today! Stock up for the first real hot summer weekend!

Margins is a woman winemaker focusing on underrepresented regions and varietals. The rosé tastes like strawberries and cream and the Neutral Oak Hotel is a rich and textural white blend that all Chardonnay lovers will enjoy. Wonderwerk brought us a liter bottle of zippy, easily chuggable orange wine with a blend of aromatic grapes from the central coast. And lastly Brand & Co Rouge is a grippy, earthy red a blend of cab franc and gamay. If you’re grilling steaks this bottle is your friend!

Cookies and red velvet cake at the shops this weekend! Happy Pride!

We did a drink to celebrate Pride weekend! Happy Pride! feat. Pineapple lime matcha tonic. It’s chill! It’s refreshing! It’s ready to party! It will be making an appearance at all three shops Saturday and Sunday only or until we run out of magic. Shout out to the culinary talents of who when they’re not fermenting their own Tepache are putting together tasty concoctions like this.

Amidst all the popular parlance of being “mission oriented”, “transformational”, “embracing the journey”- how did going on quests get left behind in our popular cultural imaginations? Try telling someone you’re really leaning into the quest you’ve been on recently and let’s see if it’s awkward. Quest-mindset just doesn’t ring the same. If it wasn’t for and historical fantasy gamer culture the word would have been lost entirely at this point. Missions and journeys and growth aren’t bad. But there’s a tender place in our over-caffeinated hearts for the root word behind asking “quest-ions”. Over caffeinated because just this morning we questioned: “could we get a little more cherry out of the Peruvian coffee from the district of Carmen de la Frontera that we are currently brewing? And what would the Ecuadorian coffee we just launched taste like if we brew it with slightly coarser grind? And all the coffee drinking and tasting only leads to more questions, less and less to do with coffee. Like “what if we posted things on Instagram that made us happy but might not sell much coffee” and “where will I discover if I get on the red line and find out?” and “do small things like smiles among strangers add up to anything?” We just want to quest more. We’re in to questing. To quest is really more or a lifestyle. Is it sounding any cooler?

The new kid. Herb & ricotta for you savory types. Katie (our bakery manager + ) knows y’all are out there.

When the vinyl logo for this window was first printed the “s” got dropped and for a short time we were a more singular form of “roaster”. For some reason when we first started this company we chose the plural form of roasters despite Andrew being the only one of the two of us who knew anything about roasting coffee. I think there was something communal or cooperative sounding about the plural version that we were aspirationally drawn to. Not being the types to let an absence of facts deter our aspirations, Rose Park Roasters it was! We don’t recommend ignoring facts in general, but to start a business out of figments of imagination you have to be able to ignore a fair number of facts. Pesky things that they are, they may try to assert themselves on quarterly financial reports that the bookkeeper insists on sending, or on the thinly veiled expressions of dumbfound on the faces of friends and family when we mention the next grand growth plan into which we will be sinking (er, um, “investing”) what remains of our livelihoods. In addition to reckless idealism you have to be lucky. You have to be lucky enough to discover, eventually, some of your lack of facts slowly becoming sort of kinda sometimes real facts in the real world. Case in point, our coffee roasting operation has now had a string of apprentice roasters who have worked their way into becoming accomplished roasters in their own rite, working alongside Andrew and truly shaping how Rose Park does coffee. Our coffee is truly a product of roasters in that very plural sense. Roscoe was our first long-term apprentice roaster who over the years became our production roaster and a corner stone of our coffee production team. He now runs his own coffee company over at having barked on his own trajectory of wild imagination becoming real. and are our current production roasters. In addition to production roasting and helping us make technical improvements to our coffee roasting on a weekly basis, also dabbles in photography and snapped the beautiful picture that headlines this IG post. As we continue this reckless, [continued in comments]

There exists a very particular kind of juicy, grape-y, blackberry-y coffee that only seems to grow in Rwanda, and even there it’s rare to come across one. But we have! We can’t wait to share this wonderful, full-of-light coffee with you! However, we should mention that this wonderful, full-of-light-and-juice coffee from the Kanzu processing station in Rwanda (which is a well known processing station amongst Rwandan coffee drinking circles) will also break your heart from time to time. We call the heart breakers ‘potato beans’. We call them that because if you get a potato bean, which looks no different than a juicy, lightening-rod-of-coffee-revelation bean, then your cup of coffee ends up tasting a lot like raw potato. Potato beans tend to only occur in Central African coffees. Some people are more sensitive to this off-putting potato note, and some are slightly less sensitive, but it generally means whatever batch of coffee you just brewed will need to be dumped out and your morning coffee routine will require a re-do.

Re-do’s are fun! Unless, of course, life is happening. Now your day is derailed before even getting the very coffee that was supposed to equip you for your day gettting derailed! We never promised drinking this beautifully barbaric-yalp-worthy coffee from Rwanda wouldn’t be dangerous. It is dangerous. Choose carefully. If you do choose carefully to live dangerously and you get a gulp of the potato-y yuck… sorry not sorry. You won’t even get a full apology from us! We can’t have the highs without the lows. The gulps of yuck remind us just how great the living is when the coffee is great (which will be 96% of the cups that you make with this dangerous coffee from Rwanda Kanzu according to the several pounds of sacrificial coffee we brewed in one cup increments to determine it. That’s a lot of living great.).

Pic one is our burlap bag of coffee from the Kanzu processing station in Rwanda chillin under a gold disco ball.

Pic two is our first cupping after receiving this delicious grape-y blackberry-y coffee from Rwanda and getting our minds blown by the wonderfulness. Except we didn’t take a picture of this moment because [cont. in comments]

Pop up market @ Pine on April 21st from 9am to 2pm! will be there starting at 8am so come check it out

Do you sooo passionately love dough and butter and sugar and crafting yummy treats? Do you not necessarily but ideally have at least a year of experience in a commercial kitchen or bakery? Do you think waking up at very early and dark hours in order to get the people their said yummy treats is just the most gratifying!? Ok, but are you willing to tolerate the ungodly early baker hours because you know how absolutely happy the treats make the humans who eat them once the sun rises? If so, we’re hiring a part to full time baker to join our bakery/pastry team and we would truly love to hear from you so we can give you all the deets. Email our bakery manager, Katie, at [email protected]

Four weeks ago, when we first got our new instant coffees back from the instant coffee-izer people we ran them through our QC protocols (aka tasting them), which, being instant coffees, was a delightfully expeditious process. Not quite instantaneous, but very fast. So, *transparency disclaimer* NOT instantaneous even though we’ll continue to use that verbiage for marketing reasons. Tearing the little packet open, pouring hot water- it’s more like a 10 or 15 second ordeal with light stirring. Maybe sub 5 seconds if you’re vigorous about it and a little competitive. We were so blown away with how these new coffees tasted we decided to do what has only been done a handful of times a decade and post on Instagram. I got right to work. A month later (because we do delayed gratification so well) I had the text for an IG post ready, minus this preamble. However, after adding this preamble we kinda of wanted to just delete all the other stuff I’d written. It was long winded and on and on about not really being lovers of insta-anything, last of all coffee, and how everything revolves around process for us, hence “welcome to the process”, and just a lot of other on-brand hipity hype. Truth is, we are slow at stuff. Our only option from the beginning was to build a brand around the upsides of taking a long time to do things. Luckily, slow is more fun. There’s always a bicycle to ride and sourdough starters to accidently let die, and pothos plants to revive, and loving relationships to be fostered and let down and then repaired. There are 5 and 7 year old kids home sick that are now scaling up and over the back of your chair with snot-gewed hands to keep themselves off the lava floor while you attempt to write an IG post you’ve been over thinking for three weeks. Also, True Detective isn’t going to watch itself. So, here we are! Life is passing and we haven’t posted on IG! We’re sorry, ok! We wish we didn’t feel sorry and we wish we were better at doing all the things insta-ly. But we do and we aren’t! We want you to have so much more in this life than the shame tinged slovenly grind we all struggle to levitate above like lava floors (continued below in the comment bowels…)

So many cups over here. We could probably be better about letting y’all know we discount your drink by $.50 if you bring in your own cup. Basically, if you bring your own cup we magically transport you back to pre-pandemic pricing. If only there were enough magic to transport us back to all the innocence of pre-pandemic time when a cough was just a cough. The global disruptions to manufacturing and shipping over the last several years have turned even the simplest tasks like keeping cups stocked with matching lids into impossible, soul crushing efforts. You don’t really think about the importance of perfectly fitted cups and lids until you imperfectly fit lids onto cups hundreds of times every day. It’s surprisingly difficult to hide the drips of coffee down the front of your shirt when the lid was just a fraction too loose. A fraction too tight, and you never really know if the darn thing is ever fully secured until it’s just too late. We’re truly sorry to any of you who know what we’re talking about. And doubly sorry for dredging to mind all this coffee-stained pain. Bring your own cup so we can at least give you back pre-pandemic pricing. Maybe with enough delicious, non-drippy, non-spilly, discounted cups of coffee we will all find a little bit of healing for that pain.

It’s that time of year again! Cheers-y is back on retail shelves and on bar as espresso for the season!
Cheers-y is a natural processed coffee from Ethiopia, with notes of berry pie, cocoa, and vanilla!

It’s that time of year again! Cheers-y is back on the retail shelf and on bar as espresso for the holiday season!
Cheers-y is a natural processed Ethiopian coffee with notes of berry pie, cocoa, and vanilla!

3 DAYS LEFT for Thanksgiving Pre-Orders!!!!

Place your pre-order for Wednesday, November 22nd in person at ANY of our 3 Locations!

Our 3 pie offerings include:
Classic Sweet Potato 🍠
Apple Ginger Crumble 🍏
Browned Butter Chocolate Chess 🍫
+Add a side of Creme Fraiche Whipped Cream

Need a vegan option? Our vegan pastries are available for bulk order, including our Apple-Pear Hand Pie 🍎 and Pumpkin Bread with candied pepitas

Be sure to specify preferred pick-up location at time of order!

Pre-Ordering CLOSES on 11/18 📅

The Pine location is having another pop up market!
Stop by to shop, eat, and drink! Buy some handmade goods from one of our multiple vendors, order some carne asada from .carnitaasada, and drink some coffee or a refreshing spritzer 👀


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Looking for vendors for our Pine St location! DM if you’re interested!

Don’t know if y’all noticed, but we got a new espresso machine at our 4th Street location! Come on down and check it out! Brand new .usa Linea PB 🥰

This Saturday at our Pine Ave location we’ll be having a market day with all sorts of fun vendors and showing out with all the breakfast sandwiches! Come hang!

June 10th we’re hosting a vendor market day our Pine Ave. location. Our goal is to create relationships with our creative neighbors and provide a space for you to showcase your talents and creativity. If you’d like to take part as a vendor, musician, food pop up, or any other way you think would be amazing, then check the link in our bio to apply!

Colombia Huila Best Cup finalist in the line up right now! Orange blossom florals, citrus, and dried apricot notes.

That little back corner of our Ocean Blvd location

We’re hiring a baker! We have a small but potent bakery team and we’re adding a part to full time bakery assistant position. If you have at least a year of commercial kitchen or culinary school experience and are interested, email our Pastry Chef: [email protected] for details.

We’re hiring! Looking for several baristas to join our team- one at each of our locations. If you’re interested or want more details, email us your resume and availability to [email protected]