ASIP Coffee Roasters Co

Kick off your weekend with a perk! 🎉 Enjoy 30% off all drinks during our Friday Happy Hour. Cheers to great coffee and even better vibes!

Catch the summer breeze at our coffee shop! 🌺✨

Sipping on the refreshing burst of minty blueberry fizz, where each bubble whispers a tale of cool delight…

Limited Offer
first month of 50% off

Join the club, and subscribe our bi-monthly plan, which includes a 2 pound bag with newly released coffee beans. Use Code: FIRSTBAG50

Our Coffee Club Subscription ensures that you never run out of your beloved coffee blends again. Picture waking up each morning to the tantalizing aroma of freshly roasted beans, ready to be brewed to perfection.

Experience the 50% Off Delight: For a limited time only, when you subscribe to our Coffee Club, you'll receive a whopping 50% off your first 2 lb bag of coffee. Indulge in our exquisite blends all while saving big!

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A Small Thank You from the sensory lab

Just smile…

Freshly roasted…

To all our dear customers✨✨✨✨✨: we are sorry to announce that our location on 425 W Main Street will be permanently closed starting this Thursday. Meanwhile we are getting really close to open up our new location just several blocks away.
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It’s definitely a tough decision to make. It has been successful 5-year experience at this location. We built friendships with our neighbors and customers. We were able to roast, brew and serve damn good coffee on a daily basis. Even though it’s not profitable on paper, we still enjoy every little moment with you, you and of course you. 🥰
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In 2021, owner Justin signed the lease for our new location. It is a 75 years old huge warehouse with broken roofs. It’s risky but also rewarding project in his eyes. However since then, it’s been a tough ride in terms of construction, especially during the pandemic. As much as he wishes, it seems impossible to have a smooth transition from one shop to another, after we noticed the lease of 425 W Main came to the end and no grace time allowed to move out. It’s a business discussion and we love to keep it transparent. All our beautiful baristas will be brought back if they love to as well.
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All in all, we will be back soon in our new shop. Stay tuned. Meanwhile 425 is still open until this Wednesday. So please feel free to come by, grab a coffee☕️ and take some photos of this location with our baristas. See you guys soon ❤️

Smile like sunflowers 🌻 | Amazing latte art made by our owner .
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Happy Monday ☀️ just a reminder: you are amazing and someone is thankful to have you ❤️ .| in the photo
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This post is dedicated to our beloved Vanna, since today is her last day working with ASIP. From a customer, a freshman in UC Merced, to a barista to our store manager, she is always with us. Every shift, we see her work ethic and charming smile warm everyone in the house. .
What a ride, she helped ASIP in many days of catering events. She was there in China for our ASIP Chi a grand opening. She organized the entire shops like no others and if you still remember our little black chalkboard outside, she is the one creating all artwork. She is the one and only✨.
We wish her the best in her next chapter in Marin California. ASIP crews are always your family and friends. Thank you so much for your service, much love ❤️.
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Rise and shine ✨ .
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Summer has a flavor like no other ☀️🥤☕️. | Amazing photo by .
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“Catch a wave 🌊 , if you are having a bad day.” — Justin Shen. | Our summer blend is back🤝. it’s juicy, floral and inspirational. Let’s drink coffee ☕️ and go surf, let the sea set you free🌊.
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Summer coffee shop vibes ☀️ | ASIP summer T-shirt is for sale starting tomorrow, limited edition. In store only👍 come grab one before it’s gone😊 | in the photo : and .

New seasonal drink: Shaken Brown Sugar Latte ☕️ | our house-made brown sugar simple syrup, two shot of Sumatra espresso, milk and a touch of cinnamon. Shaken not stirred. It’s creamy, sweet and silky mouthfeel. ❤️ .
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Two things Justin love to do: Morning ☀️ roasting and create full house of coffee aroma ☕️ ( and then he disappears before you can catch him 😂) | more new exciting coffee beans will be roasted and released soon, stay tuned. . #209

Monday pour-over In ASIP ☕️😍 | In the photo, our amazing barista .
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Asip China 🇨🇳 update: it’s been a tough 2-year ride for our asip shops in China. Went through Multiple lockdown periods in the city of Suzhou, strictly mandates including 3 months of all retail store closures, almost one full year of no dine-in, endless Daily Covid tests and concomitant shortage of supplies. ASIP China never gave up 💪, we do what as the Romans do, followed all the rules and made sure even some days we had only 5 orders of drink, we made them the best 5. Finally our city is now fully re-open and we are still here! ❤️ we believe one of the most undervalued skills of a coffee shop is the availability. And Yes! We are always here for you regardless of the ups and downs. Thank you for all your support❤️ Damn Good Coffee continues in China and of course in The United States.
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Summer heat ☀️ is here, so is our cold brew 🥤 | our double-strength single origin cold brew is bold, juicy and beyond delicious 🤤.
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Full house of coffee aroma ☕️ | when we roast coffee in front of you, you know it’s fresh and amazing 🤩❤️.
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Daydreaming… ☀️ ☕️ | amazing Pegasus latte art made by .
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Hint: Green light, red light 🚦| New Spring drink coming soon 🥤guess what it is…🧐
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Introducing the new single origin coffee: El Salvador La Trinidad natural🇸🇻 . It’s one of our new sensory-selected beans, in which we experiment new flavor notes with new roasting techniques and profiles. Please enjoy! 😊

FLAVOR NOTES:
Red Grape, Spiced, Cola. Medium body, medium sweetness and bright acidity.
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FARM BACKGROUND:
El Salvador is a country in renaissance when it comes to coffee. The civil war has been over for nearly three decades and subsequent decades of violence has begun to wane. There are simply no limits to the ways this generation of El Salvadoran producers have embraced the specialty coffee market with the duality of tradition and innovation. The best of the best often come to the top because of the prestige of the mill where the coffee is prepared for export. This is certainly the case for Beneficio El Carmen where coffee is expertly processed in any number of ways and gently dried on clay patios and raised beds. Fernando Alfaro, the fourth generation to run the family’s mill, works tirelessly with coffee coming from many estates. A combination of experience and a state-of-the-art cupping lab are used to make decisions about how to bring out the best in each coffee. This is exactly the case with this naturally processed coffee from a 50 acre farm called La Trinidad, which is located near the town of Apaneca in the Illamatepec mountain range within the department of Ahuachapán.

Through years of experience and leadership from owner Mario Acosta (the fifth generation to run the family farm) they know this coffee responds exceptionally well to being processed naturally and the method also saves a tremendous amount of water resources, which is good for the environment. During the harvest a great deal of care and focus is dedicated to picking and delivering the best quality of cherries to Beneficio El Carmen where it is placed on raised beds and turned regularly for more than 25 days to ensure even drying.
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Introducing the new single origin coffee: Rwanda washed Kamina 🇷🇼. It’s one of our new sensory-selected beans, in which we experiment new flavor notes with new roasting techniques and profiles. Please enjoy! 😊 ..

FLAVOR NOTES:
Plum, candied apple, syrupy. Full body, high sweetness and medium acidity.
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FARM BACKGROUND:
The Nyamasheke district in Rwanda is gifted in terroir. The cool, humid climates of both Lake Kivu and the Nyungwe Forest National Park keep groundwater abundant throughout the uniquely hilly region. Kivu itself is part of the East African Rift whose consistent drift creates volcanic seepage from the lake’s bottom and enriches the surrounding soils. Coffees from this region are often jammier and heavier than in the rest of the country. Kamina Coffee Washing Station is in central Nyamasheke at 1800 meters, about as high as processing occurs anywhere in Rwanda. And many of its contributing farmers are higher still. The station has a great capacity, even for Nyamasheke which is known for larger processing sites (Kamina’s depulper is a honking multi-disc McKinnon model, used mostly in Kenya, which has a capacity of 3 tonnes per hour and also sorts freshly-pulped parchment by density in its built-in flotation channels). Coffee is hand-picked by local farmers and brought to the station daily for inspection. Once accepted, depulped, and sorted, Kamina’s processing team dry-ferments the coffee, and then washes it thoroughly in a long sorting channel flushed with running water, which doubles as a final density sorting technique. Finally, the washed and density-sorted parchment is soaked in a final tank, also with fresh groundwater, and then moved to raised beds where it will spend 2-3 weeks in drying rotation, all overseen by Kamina’s staff. Kamina’s coffee has won numerous awards in Rwanda’s Cup of Excellence competition; with its natural endowments, experience, rigorous processing standards, and exuberantly sweet coffee, this is really no surprise.

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Good morning ☀️ | our roaster Justin is back on site roasting coffee. More exciting single-origin coffee beans are coming up. .
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