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NO SLEEP 'TIL BROOKLYN!
Stone Street is a specialty roaster located in the heart of Brooklyn, NYC and we've been roasting delicious coffee since 2009.
COLOMBIAN SUPREMO
Unroasted Green Raw Coffee Beans
- BEANS - 100% Arabica, Colombian Supremo XL beans
- PACKAGING - Stand Up 3-Layer Natural Kraft bag. Includes a one-way de-gassing valve to maintain freshness & aroma. 1 lb bag is resealable
- PRODUCTS OFFERED - 1lb or 5lb sizes
Dedicated to offering the highest quality cup of coffee
SUPERIOR BEAN SOURCING
We take pride in our ethical & intimate sourcing relationships with the best coffee farms and growing regions. From the best sourcing and grading, to our commitment to small batch roasting, we ensure that ours are the best coffee beans around.
WIDE ASSORTMENT
We offer a full line of coffee products from the best coffee regions in the world. From whole roasted beans to raw green beans to ground coffee, and even espresso, we have it all! Find all our offerings on Amazon.
ROASTING PHILOSOPHY
We are dedicated to the fine art of handcrafted coffees. We have perfected the roasting process over many years and we expertly develop each coffee’s unique characteristics and full flavor profile.
ARTISANAL BROOKLYN ROASTER
Every product we offer was roasted right over the Brooklyn bridge. We craft an exacting product that fuels the world’s greatest city — from Wall Street to Williamsburg, from Stone Street out through the Empire State and beyond!
David C. Ruby
Reviewed in the United States on March 7, 2025
Just what I wanted and expected.
Lucy knipp
Reviewed in the United States on January 11, 2025
Bag arrived broken with beans spilling out and my order was not eligible for a return/refund.
W. Fritz
Reviewed in the United States on February 1, 2020
I was disappointed w/ this last batch of beans... I roast my own, incl those from Sweet Maria's. Up until the last batch I was very happy w/ this vendor's Colombian beans. But this last batch tasted hard & not as clean. AND I notice that the 5 lb price has gone from $25 to $35... pricey for an average bean.I know that seasons make a difference in the taste & quality of the bean... I've experienced that numerous times in the past... but for a lesser bean to go up in price? Nope, not buying again for this season.
T.D.
Reviewed in the United States on July 24, 2019
I am a coffee gourmand and always make my own coffee at home. I roast my coffee on iron skillet on the gas stove over medium-low heat to heat it evenly. I like medium or medium-light roast. When it comes to preparing my morning cup of coffee, I use turkish coffee pot and bring it to a boil over medium heat, but not letting it boil. That gives me very strong and flavorful cup of coffee. This coffee has mild taste even if I overcook it to medium-dark roast. But the balance of bitterness is better on medium roast.An Update: I tried recently light roasted coffee and loved it. For such purpose this coffee is not the best. It has more acidity and strong aftertaste is not pleasing at all.
NOT HOME
Reviewed in the United States on June 12, 2019
An American doing their own roasting. I learned about roasting from my Ethiopian students. I didn't realize this was so much fun, and so much better than what you can buy in the store. I roasted these beans last night, after washing them thoroughly! I first let the washed beans dry out, in the sun on my patio. I ground up the beans after cooling them off, and rubbing them together to get rid of that really fine thin outer sheath. After grinding up the roasted beans, I put this in the refrig last night, and then made my first cup of coffee this morning. YUM!!I'm convinced that all these coffee companies put additives in their coffees to make them taste different than other coffee company products. I wonder if they wash their beans? If so, what do they use to wash them? What kinds of additives are we getting in our coffees that we know nothing about? and why does each product I've tried taste slightly different from the other? I get it that each company has different roasting techniques, but I seem to be having some type of reaction to commercially processed coffees. Roasting my own is the only way I know for sure what the content is. I'm no expert in roasting coffee, but I slow roasted mine, using a metal spatula in turning them every few minutes or so, so that they didn't burn. Just be ware if you do this, it really smells up the house. The beans "smoke" quite a lot. Better to do it outside on the patio with a cast iron skillet. I mostly go by the color of the bean while roasting but I did turn the oven up to 400 degrees (F).It's hot work. Better to do it at night if you use your oven (in the house).I sure do like the results!!! Nothing smoother, nothing cleaner, and very satisfying!
Clinton
Reviewed in the United States on March 3, 2019
These have got to be my favorite coffee beans for home roasting. I’m newer to home roasting and use a hot air popper, and these beans are very tolerant with it and produce excellent results. They don’t put off a ton of chaff which is nice, and they’re very uniformly sized so the roast always comes out even. I roast just past first crack with these, and after letting them rest for a few days, the resulting coffee is very rich, robust but not bitter, fruity, and has an indescribable “depth” to it that I haven’t found anywhere else, including with Ethiopian coffees. It’s perfectly fine with or without milk and sugar, and just generally versatile and a good fit for most tastes. I’ve had lots of friends try it, and there are always compliments! I’m on my second bag, and will definitely be buying more when the time comes.
Ken Semak
Reviewed in the United States on July 7, 2018
Addendum: Just ordered my second bag. This is an excellent coffee that changes taste according to how you roast it. A light roast and you get a lighter and sweeter coffee. Medium to dark roast (just showing oil on beans) and you get a strong and robust coffee. This is my favorite coffee bean.P.S. Added two of my Latte Art Pictures :)Very fresh and a great strong coffee, with a hint of chocolate taste. I roast where the beans when finished, will just barely have a hint of oil on them.My equipment:1. Gene Cafe Coffee Bean Roaster (16.7 minutes at 451 degrees Fahrenheit)2. HG One hand coffee bean grinder (Built like a tank and will outlast at least 3 generations)3. Olympia Express Cremina (Simply the best manual lever espresso machine in existence, being made for the last 50 years!)
T. Metz
Reviewed in the United States on October 25, 2018
These are large beans and it took a little while to figure out how to best deal with them. It takes 20% longer to roast them to first crack than other beans I have roasted. I also found that I needed to open up my burr grinder a click or two and grind a little more than usual. I am still experimenting but each pot is better than the last.I am still slowly increasing my roasting time with my SR500. I try to avoid high heat so today I ran it 1 min on low to get the beans moving and 7.5 min on med. This is 50% longer than the much smaller Guatamalan beans I roasted last time. Beans finally looking like a decent medium roast and smell great. I will let them rest a few days.
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