Our coffee demand fluctuates throughout the season but typically I’m profiling and cooking anywhere from 1,000 – 2,500lbs each week. All of my production roasts are crafted on a 12-kilo San Franciscan (SF-25) roaster. I also do tons of sampling on a Kaffelogic nano-roaster. Everything is shipped, sorted, stored, roasted, cupped, and packaged on site at our roastery and flagship cafe in the bustling Lake Michigan beach town of Sawyer.
We source most of our green coffee from farmers we know personally in Guatemala (Mi Guate Select) and Ethiopia (Gujoo via Typica). We also consistently purchase from Red Fox Coffee Merchants, if something fits our lineup or sparks our interest. Occasionally, we’ll buy convenient spot offerings from Aldea, Cafe Imports, Royal, Covoya, and Theta Ridge.
Overall, our menu consists of core coffees that have been instrumental in building our customer-base since 2012, and ones that push the boundaries of modern flavor and delicacy (some commodities, some anaerobics, some single “O’s”, some blends).
Fridays are tasting days. If you would like to “cup” with us, shoot me an email at nick@infuscocoffee.com (or Davyd at davyd@infuscocoffee.com).
Our core coffees can be found in various cafes and grocery stores across southwest Michigan, Chicagoland, and northern Indiana.
To order coffee online, click the link below:
THE FLOW STATE 