Junior’s Roasted Coffee is a micro-roastery based out of Portland, Oregon, founded and owned by Caryn and Mike Nelson. They started Junior’s in Florida after moving there for graduate school in October 2014. The Nelsons were eager to plant roots in their new home and serve a role in their community by sharing their love and craft of quality coffee. They’ve since relocated back to their “adopted” home of Portland, Oregon where, along with business partners Carrie Lind and Toby Roberts, they opened a cafe named Guilder in the Alameda-Irvington neighborhood.
Current Offerings (statements by Junior's):
Santo Tomás Pachuj - Guatemala
Notes: Nougat, Caramel Apple, Balanced
A coffee of exquisite balance, and it is cost of production covered! We first met Andres Fahsen back in January 2017 when we were hosted in Guatemala by Terra Negra Trade Company. This is the San Patricio lot, which is entirely allocated to us! It is a washed Caturra. Santo Tomás Pachuj is located in the mountainous terrain near Lake Atitlán. The farm is teeming with biodiversity, and the Fahsen’s dedication to sustainable agriculture has paid off with a Rainforest Alliance Certification. Andres processes all of his coffee on site, which gives him significant control over quality. Through a collaborative research project, we’ve worked out the farm’s cost of production, and have based our price paid directly to the Fahsens on this cost and their margin. The price you pay for this coffee covers the costs to produce as well as our own costs and margin.
Colombia La Mina
Notes: Milk Chocolate, Brown Sugar, and Ripe Melon
La Mina is a high elevation farm run by Blanca Riascos and her daughter Edilma in the Nariño Department of Colombia in the township of Veracruz Alto. This Colombia variety coffee is honey processed on site, and is dried for 25 days using parabolic beds. La Mina is a special coffee. Honey processed Colombian coffees aren’t very common in the grand scheme of things, and after tasting it we knew we had to share it. Not only is it a limited run coffee, it’s a mother daughter duo producing a coffee with a truly unique flavor profile. The coffees high elevation leads to bright yet balanced acidity, and the honey process and the plant variety give this coffee a flavor profile that is somehow both crowd pleasing and wild (think chocolate bar and ripe melon). Blanca and Edilma’s coffee has a silky body.
Serra Do Cigano - Brazil
Notes: Cocoa/Dark Chocolate, Stone Fruit, Vanilla
The Bobolink Serra do Cigano is a collection or “origin blend” of smaller family farms coffees that are connected through a sustainability oriented network of farms called Bobolink. There are six farms that comprise this coffee. These farms are all situated at relatively high elevations in the Serra do Cigano Valley (Gypsy Valley), and they collectively mill their coffee. This mixed variety coffee is naturally processed (i.e., sun dried) and is then exported by Fazenda Ambiental Fortaleeza (FAF), an exporter committed to environmental sustainability and transparent trade. Junior’s is in the beginning stages of working on a cost of production project with FAF.
La Familia Marino - Peru
Notes: Orange, Melon, Honey, Almond
This is the second year we have worked with the Marino family’s coffee. The Marino family grows their coffee in the Chirinos District of the Cajamarca Region in northern Peru. The farm is partnered with the Churupampa program, a program that focuses on environmentally and socially sustainable farming practices as well as quality. This coffee is certified organic! The importer we sourced this coffee through has an extensive background in Peru, and has worked closely with the Finca Churupampa program to select quality microlots, such as the lot from the Marino family. This washed coffee grows at high elevations (1,700-2,000 masl), and consists of several different plant varieties, such as Pache, Typica, Caturra, and Bourbon. This is a full bodied coffee.