Coffee & Espresso

TheRoastersAs indicted in our name, Up Coffee Roasters, coffee and espresso are the foundation to this whole operation. Our three Primo Roaster machines are operated by three coffee roasters, who have a combined 15 years of roasting experience and sourcing. Each batch is roasted to order, ensuring the quality our roasters take in selecting ours beans 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.

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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Ethiopia Washed Yirgacheffe, Tumticha Cooperative

City Plus Roast

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This is a prime example of classic yirgacheffe with a touch of individuality. Citric hops fill the nose, and mandarin oranges and black tea lay in the mouth. An happily expected brightness is found in the acidity. The cups rolls away with hints of cinnamon.

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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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Decaf Peru, Cenfrocafe, Mountain Water Process

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An aroma like a fresh jar of maraschino cherries, this decaf stands alone among its counterparts. Notes of buttermilk biscuits and cloves fill the mouth. Light in body and tame in acidity, this decaf finishes sweet and savory.

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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 Comon Yaj Noptic, Sierra Cuxtepeques, Chiapas, Petrona Mendez Giron

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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 maple and rum raisin. A waffle batter finishes makes this cup hard to put down.

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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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Sumatra Megah Bersiri, Gayo Mountain, Aceh

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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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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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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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Colombia, Granja La Esperanza Cali, Valle Del Cauca Organic Geisha Microlot

City Roast

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While this bean may suggest a new experience with every sip, some constants do remain: aromatic bursts of candied orange peel and spice pop first. Accents of white grape, ginger, and perfumy pear keep appearing in the cup, and compliment the juicy-soft impression left by the body. The cup transforms gracefully as it approaches completion, its sweet earthiness and allspice intensifying just before its long and winding finish.

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Decaf Mexico, Fiech Cooperative, Mountain Water Process

Full City Roast

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A hearty decaf, accompanied by the sweet and savory aromas of gingerbread and soy sauce. Slightly creamy, slightly dry, and then undeniably furnished with the sweetness of Raisin Bran and the tang of Worcestershire sauce. Closes with a wink of spiced rum.

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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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Ecuador, APECAP Cooperative, Small Producers Lot 1

Full City Roast

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A complicated mix of almonds and sugary sweets beneath a heavy, milky body. A pleasant acidity with a complex array of black licorice, smores, and orange the nose. Lingering and dry finish that hints of nutmeg.

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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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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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Democratic Republic of Congo, Sopacdi Cooperative Tsheya Washing Station, South Kivu

Light Full City Roast

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Begins with an unmistakable nose of candy corn and cereal. Both the sweetness and crispness of grapefruit accompanies walnut in the mouth. Possesses the classical crisp, tart acidity associated with fine East African coffees and a juicy, lightweight body. Finishes with a dessert-like sweetness and hints of rye.

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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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El Salvador Santa Elena Estate

City Plus Roast

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Impressions of sweet cream, toasted grain, and asparagus grace the nose. This silky, viscous cup is perfectly balanced between flashes of candy corn, hazelnut, and a piquant acidity. Finishes with senses buzzing around a semi-dry, toffee-like quality.

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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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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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Guatemala Cafe Palmira, Huehuetenango

Full City Roast

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A lesson in aromatics, with lavender and Chips Ahoy. A savory acidity establishes depth between tones of roasted hazelnuts, maple, and a subtle vegetables. Such a pronounced brightness lends to the cup’s emanating, molasses completion. Finishes with a waffle batter note.

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India Seethargundu Estate

City Roast

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Very smokey, but bold and hearty with gestures of cinnamon and crisp, tart apple . A butterscotch finish and a citrus nose.

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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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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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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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Brazil Coopervitae

Vienna Roast

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Apple pie and cashews in the nose. Round and rich, with a creamy, expansive body. Notes of fresh-cut wood and corn chips envelope the mouth while it finishes boldly with cream soda and baking chocolate.

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