Since 1693
Olde Port Coffee
What began in a merchant house on the world's busiest trade routes lives on today, a tradition carried across generations and oceans, roasted fresh for your cup.
Every Bag Has a Journey
From Port to Cup
Sourced from fair-practice farms across the globe and roasted fresh on demand, every bag is quality delivered direct from port to you.
Every Sip Tells a Story
Rich. Smooth. Unforgettable.
Deep notes of dark chocolate and toasted spice, balanced with a smooth, lingering finish, coffee that tastes like it's been worth the wait since 1693.
Choose Your Depth
Find Your Roast
From the first light over open water to the deep hours after dark, every roast carries its own hour of the voyage.
Light Roast
Bright and delicate, with citrus notes that echo the first light over open water.
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Our Coffee Has a Heartbeat
Because no batch leaves our roastery until we've tasted it ourselves. If it doesn't meet the standard we'd want in our own cup, it doesn't reach yours.
Each Coffee Has Its Own Journey
Three collections, three ports of call.
Dark Roast
Heavy Seas Reserve
Six Bean Blend
Bold flavor built for stormy waters: six beans from around the world collaborating for a bold, smooth cup.
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Medium Roast
Anchored Roast
French Vanilla
Grounded and familiar: specialty grade coffee softened with French vanilla, dockside comfort in every cup.
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Medium / Light Roast
Mariner's House
Costa Rica, Single Origin
Notes of pineapple, blackberry, and almond: a single origin that tells its own port's story, cup by cup.
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Quality Begins With Trust
Explore the Ports
Every cup begins on a hillside far from here. Click a port below to fly there and see what makes that harvest unique.
Peru
- Cupping Notes: Medium acidity, smooth body, lemon, herbal, chocolate
- Grade: Grade 1, SHG, EP
- Region: Amazonas
- Altitude: 1,600 to 1,800 M
- Process: Washed
- Varietals: Typica, Castillo, Bourbon, and Catimor
Brazil
- Cupping Notes: Medium acidity, smooth body, mandarin orange, chocolate, clean finish
- Grade: SSFC 17/18
- Region: Sul de Minas
- Altitude: 950 to 1,100 M
- Processing: Natural
- Varietals: Mundo Novo, Catuai, Icatu, and Bourbon
Costa Rica
- Cupping Notes: Pineapple juice, blackberry, almond, bright, sweet and complex
- Region: San Marcos de Tarrazu, San Jose, Costa Rica
- Altitude: 1,300 to 1,600 MASL
- Process: Fully washed and dried in the sun
- Varietal: Caturra, Catuai
- Soil: Volcanic loam
Bali
- Cupping Notes: Bakers chocolate, orange peel, juniper, molasses, clean
- Region: Kintamani Highlands of Central Bali, Indonesia
- Altitude: 1,200 to 1,600 MASL
- Harvest: May to October
- Soil: Volcanic loam
- Process: Hand picked, wet hulled, two step sun dried on raised beds
- Varietals: Bourbon, S795 and USDA 762 Typica, and Catimor
Guatemala
- Cupping Notes: Medium acidity, medium body, lemon and lime, nougat, brown sugar
- Region: Huehuetenango, Guatemala
- Altitude: 1,800 to 2,000 MASL
- Process: Fully washed and dried in the sun and in mechanical dryers
- Varietals: Bourbon, Catuai, and Caturra
- Soil: Clay minerals
- Certification: Conventional
Robusta
- Cupping Notes: Cacao, brazil nut, malt, rich, smooth, heavy body
- Grower: 70 producers organized around Adena Coffee, West Java
- Altitude: 800 to 1,200 MASL
- Varietals: Huni and Lampung Robusta
- Soil: Volcanic loam
- Region: Garut Regency, West Java Province, Indonesia
- Process: Full natural
- Harvest: May to September
Livorno, Italy
Home Port
- Established: 1693
- Role: Every harvest we source passes through this port before it reaches your table.
Follow The Voyage
@OldePortCoffee
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