Coffee’s Gone Craft

February 14, 2016

And chefs love it—as a pairing or an ingredient

It’s local. It’s seasonal. It’s brewed to bring out natural flavors.

No, we’re not just talking about craft beer. We’re talking about coffee.

Coffee has gone craft, and not just in Seattle and Portland but across the nation, as local roasters import beans from small farms in South America, Africa, and elsewhere around the globe—and then roast them at home for super-fresh, nuanced brews.

Because these small, global farms can only produce a finite quantity at certain times of the year, the coffee roasters have begun, like chefs working with small…