At Brownsville Roasters, we treat the coffee bean like the seasonal product it is, which is why you will see our coffee menu change throughout the year. We source and roast the coffee ourselves.
There’s a story behind each of our coffees – from the beans of the Gayo women’s cooperative in Sumatra to the coffee we brought back from our trip to the Guatemalan highlands this winter.
Head roaster Omar Maargaard, in collaboration with Søren Sylvest of Copenhagen Roasters in Denmark, source small lots of some of the finest green beans from individual farmers around the world and bring them back to Brooklyn to roast.
To unlock the unique flavors of each origin, we roast most of our coffees to the lighter side. This gives you a distinct flavor profile with fruitier notes and brighter acidity than what you would find in traditional dark-roasted coffee.
We have been traveling the world of coffee, sourcing and roasting in Denmark since 1996; in New York, we are setting up our own roastery in Brownsville, Brooklyn, but until then, we are grateful to Pulley Collective for letting us roast in their space.