Coffee & Espresso

TheRoastersAs indicated in our name, Up Coffee Roasters, coffee and espresso are the foundation to this whole operation. Our three Primo Roaster machines are operated by twocoffee roasters, who have a combined 15 years of roasting experience and sourcing. Each batch is roasted to order, ensuring the quality does not wane with time.

True Minneapolis mill-town roots make for an honest-to-goodness cup of coffee

With a focus on craft, community, and coffee,  we constantly cultivate a worldwide selection of single origin and custom blend coffees. Each small batch is hand-roasted in our certified organic facility. It is the best way we know to deliver that same first-taste experience to you.

Do not hesitate to Contact Us with specific questions regarding the coffee. We are happy to pass along the knowledge we gather about each coffee origin. There is a story, and we are happy to tell it to you.

 Wholesale customer? Let’s direct you to your very own ordering page.

Angry Bull Blend

Full City Roast

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Unique and untamed. Aromas begin forest-like, then to Jolly Ranchers and butterscotch as it cools. Pleasantly dirty -- almost mossy in profile, with notes of sweet iced tea and grapes. Medium-bodied, occasionally spicy, and quite adventurous.

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Bali Kintamani Highlands, Natural Process

Vienna Roast

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Playful nose of Shock Tarts, raspberry seeds, and angel food cake. An abrupt beginning -- with a tart acidity and crisp, sour cranberry --that soon levels out into a fudgy and herbaceous base. Soft and voluptuous finish, blending tropical fruits with a cream soda.

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Black Lotus Espresso Blend

Melange Blend

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An exceptionally pallettable espresso! Developed to cut well with steamed milk, it touches numerous registers of flavor, such as raisin, oak, wild berry, and dark chocolate, while being void of bitterness. A dark, rich crimson crema that has a refreshing finish with a note of walnut.

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Cafe del Fuego Blend

Italian Roast

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The darkest roast that we do, it is a sturdy, smokey, bold cup for the dark roast lover containing notes of blackberry wine, malt, and sharp cheddar.

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Cascara, 1lb. Loose Coffee Cherry Tea

Cascara

['kaskara]: Spanish for "husk," is tea composed of remnant coffee cherry husks after having been dried during processing.

Imported from Finca San Luis in Las Lajas, Costa Rica, these coffee cherries sit out under the sun to dry during natural processing. As the husks and beans separate, they are collected, sorted, and used for a variety of purposes, although rarely exported.

Cascara is meant to steep like tea and only contains 25% of the caffeine as your normal cup of brewed coffee. Unlike the tea plant, cascara responds very openly to different brewing techniques. That is to say, alter the recipe as you see fit!

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Conquistador Espresso Blend

Vienna Roast

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An explosion of sweetness in your mouth. Huge body with molasses, vanilla, and citrus. A delightful experience without the typical light roast espresso bitterness. It really has "the whole package."

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Decaf Ethiopia, Natural Process Sidamo, Mountain Water Process

Full City Roast

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Its mouth-watering aromas of jelly donuts and milk chocolate makes one anxious to sip. Firm and reliable, this brew hints at ginger, açai berry, and malted milk balls within its creamy mouthfeel. An optimal acidity pairs appropriately with its playful nose.

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Decaf Mexico, UNECAFE Coop, Mountain Water Process

Full City Roast

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A hearty decaf, accompanied by the sweet and savory aromas of maple and toffee. Slightly creamy, slightly dry, and then undeniably furnished with juicy blackberries. Closes with a wink of sweetness.

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Decaf NoCaf Espresso Blend, Swiss Water Process

Vienna Roast

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Pleasant and mild, but complex. Low acidity allows the nuances of chocolate malt, sugar cane, and oak to shine. Lengthy finish.

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Democratic Republic of Congo, Sopacdi Cooperative Kalungu Kivu

City Plus Roast

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Our second crop from the SOPCADI Cooperative begins with caramel apple in the nose. Both the sweetness and crispness of citrus blossom is found in the mouth. Possesses the vigorous and bright acidity associated with fine East African coffees and a juicy, yet lightweight body. Finishes with a dessert-like sweetness of cotton candy.

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Dominican Republic, Peaberry

City Plus Roast

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Wafting out of the cup comes notes of toasted sugar and lilies. A velvety body and sparkling acidity waltz on your palate as mouth notes of orange cream and cashews fill all voids. At the end of this peaberry dance lingers hints of rich pipe tobacco.

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Ethiopia Washed Yirgacheffe, Konga

City Roast

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This is a diamond among many classic yirgacheffe gems. Meyer lemon rolled in a gentle floral fill the nose, and cardamom and earl grey tea lay in the mouth. A happily expected brightness is found in the acidity. Sugary goodness wraps up in the finish.

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Ethiopia Worka, Natural Process, Sun-dried Yirgacheffe

Full City Roast

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Exaggerated fruitiness and perfect balance make this natural processed gem one of our proudest. Darjeeling tea, cranberry, and fudge aromas emanate from a juicy and vibrant cup. Smooth in body with a tenacious acidity, the beans splash with cocoa and blackberry. Triumphantly ends with a long-lasting, candy-like finish.

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Flores Bajawa Ngura

City Plus

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A booming cherry blossom in the nose warms the senses of this lovely cup from Flores. The acidity is mild, and the body is slick, which makes way for easy access to inherent notes of toffee, cream, and red pepper. Finishes very clean with hints of watermelon and fresh veggies.

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Gypsy Breakfast Blend

Melange Roast

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Mysterious and full of treasures. An eclectic melange of Full City and Vienna roasts that wanders between ripe fruit, milk chocolate, licorice, and back again. Big, voluptuous body, subdued acidity, satisfying depth and a very, very happy ending.

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Honduras, Marcala

City Plus Roast

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A straight-to-the-point light roast, this Honduran bean offers up aromas of pastry and soft floral. In the mouth, one gets touched with notes of lemon, oak, nougat, and sweet earthiness. However, the body holds its density amongst the vibrant and citric acidity. The cup finishes much like the intro, with sweet, lemony notes.

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Kenya Muiri Estate

City Plus Roast

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Quite the complex cup, all based around a prominent and lively brightness. Aromas of lemon-lime and pine grow stronger as it cools. Essence of agave and soft citrus cut through a light, slightly milky body. That bright acidity carries through the finish alongside a pie crust sweetness.

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Matador Espresso Blend

Melange Roast

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Rich, creamy, and nutty with an amazingly well-rounded crema. Loaded with sweet citrus and graham cracker. A fabulous choice for straight espresso drinkers.

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Mexico CESMACH Coop, El Triunfo Biosphere Reserve

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A crowd pleasing coffee that begins with aromas of lavender and Chips Ahoy. A rich body and citric acidity are complementary to flavor notes of buttermilk and lemon. A molasses finishes makes this cup hard to put down.

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Minnesota Mudd Blend

Dark Melange Roast

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Thick, round, and punchy. Spicy nose of black pepper, red curry, and nutmeg. Finishes with a touch of graham cracker.

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Panama Kotowa Estate, Finca Duncan Microlot

City Roast

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A very suble, sweet coffee, the Panama from Kotowa Estate, Finca Duncan Microlot, has an reserved acidity and begins with honey and crisp celery in the nose. Blood orange, lime, and peanut butter wrap up the flavors found in the mouth. However sweet, the finish is quite floral. A light roast for the dark roast lover.

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Papua New Guinea Tribal Aromas

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Bold, savory molasses introduce the coffee to your nose, and with the first sip comes notes of walnut and apple juice. It is a bit tangy, however modest in acidity, and the body holds heavy, yet smooth. Finishing notes are dark rum and nuts.

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Peru ‘Cafe Femenino’

Full City Roast

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A gale of spicy tiramisu and sugar snap peas opens the door to this coffee’s remarkable sweetness. Its syrupy and milky body paints a scene of dulcet confection, bouncing from chocolate covered bananas to pecan pie, from salted pumpkin seeds to carrot cake glacé. Throughout the finish and amidst a balanced acidity, the sweetness continues; nutmeg and gingerbread wisps hailing this sweet, savory roast to crisp autumn days.

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Peru, Honey Process, Cocochó

City Plus Roast
The Basics:

Honey Processed coffee involves picking only ripe cherries, pulping them, and allowing them to dry on African drying beds with the mucilage still intact. Because of this, honey coffees have generally a very unique cup profile, characterized by its distinct sweetness, enhanced fruit notes, and sweet acidity.

Aside from this, not a single drop of water is wasted in pulping, washing, or fermenting, allowing farms to save around 2000 liters per bag of green beans (60 kg), not to mention the use of African drying beds in place of mechanical dryers ran on electricity or fossil fuels.

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The aroma of freshly iced carrot cake wafts from the cup. Notes of Bit-O-Honey candies fill your palate, leading to juicy boysenberry. The acidity is teasingly bright and the body is velvet on the tongue. One's first thought after the sip is that of a fig on thin toast finish.

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Red Sombrero Blend

French Roast

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Intense and robust body. Muted acidity with a tight, creamy finish. Hints of dried fruit in the aroma; toffee, cola, and graham cracker in the cup.

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Rwanda “Cafe Femenino”

City Roast

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An intricate and delightful cup of coffee, beginning with a nose of grape, tangerine, Dr. Pepper, and salted butter. Its multi-layered, yet delicate profile features both sweet and savory elements like red apple, salty vegetable broth, bubble gum and Ritz crackers. Slick body and a crisp acidity flow efficiently into a memorable finish of grape jelly and pretzels.

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Sumatra Ketiara Cooperative, Takengon Highlands

Dark Vienna Roast

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A savory cup with notes of lemongrass and red pepper, our Sumatran is roasted a few degrees darker than your typical vienna roast. However the body remains thick and syrupy. Herbaceous flavors come to the forefront, and when they leave, a clean earthiness takes the place in the finish.

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Tanzania Peaberry Kilimanjaro Coop

City Roast

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From the Tanzanian Kilimanjaro Coop, this peaberry's nose is wrapped in tart chardonnay and apricot, however the mouth bounces from coconut to praline. The peaberry lives to reputation as a sugary bean, bright and comforting in acidity, yet it leaves one with a pastry crust finish.

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