It all begins with an idea by our owner Justin Shen. Coffee as a fruit, should tastes like fruit, smells like flower, shines and flows like surfing under beautiful soon. We roast, we brew, we serve damn good coffee here in Central Valley California, and we love to let our coffee speak.
As SCA Professional Coffee Roaster, Certified Q Grader, US Roasters Championship Committee Chair and Head Judge. Justin opened up ASIP Coffee Roasters in 2017. Justin believes that coffee beans, as the seeds of fruits, can be brewed and taste juice, as opposed to just bitter black water.
Sumatra Mandheling coffee offers a smooth, chocolatey flavor with earthy, spicy notes, thanks to its wet hull process and fermentation, resulting in low acidity and a full body.
Grown at 1620+ masl in Xishuangbanna, this rare Guiben coffee (8 tons/year) offers cherry, grapefruit, pineapple, and caramel notes. Processed as washed, honey, or natural (dried 4-5 weeks). Handpicked by Akha, Dai, and Lahu tribes.
Chiapas Highlands coffee (1200-1750masl) thrives under forest shade, offering rich chocolate and nutty notes. Resilient after leaf rust, this organic, smallholder-grown coffee showcases Mexico’s revival in quality and sustainability.
Winter Blend – Inspired by snowy campfires, cedar, and sunshine, this cozy coffee evokes warmth with every sip. A perfect seasonal roast for cold mornings.
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