In its first full year in business, San Francisco-based coffee roaster Triple Coffee has demonstrated something of a magic touch with single-farm coffees. Of a compact initial selection just three coffees, each from producers in Honduras, one earned 2020’s second-highest score among all Central American non-Gesha coffees submitted to Coffee Review, and another earned a coveted 2021 Good Food Award. “We only source from countries and farms that we have visited,” said Tim Melano, whose family originally hails from Mexico and whose fluency in Spanish facilitated direct connections with Honduran coffee producers. “That’s part of the spirit of Triple Coffee, and that’s how we are able to communicate the spirit of the origins much better. We don’t go to the importers and select and taste coffees from all over the world. We’re doing it the hard way, and the slow way.”
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In its first full year in business, San Francisco-based coffee roaster Triple Coffee has demonstrated something of a magic touch with single-farm coffees. Of a compact initial selection just three coffees, each from producers in Honduras, one earned 2020’s second-highest score among all Central American non-Gesha coffees submitted to Coffee Review, and another earned a coveted 2021 Good Food Award. “We only source from countries and farms that we have visited,” said Tim Melano, whose family originally hails from Mexico and whose fluency in Spanish facilitated direct connections with Honduran coffee producers. “That’s part of the spirit of Triple Coffee, and that’s how we are able to communicate the spirit of the origins much better. We don’t go to the importers and select and taste coffees from all over the world. We’re doing it the hard way, and the slow way.”
