Fazenda Coffee Roasters

Fazenda Coffee Roasters Boston's Specialty Coffee Roaster. Our roasting philosophy is based on respect for each coffee's inherent qualities.

We roast to bring out those attributes which make each coffee unique. To this end, we create specific roast profiles for each coffee that are tested and refined over time. Our process of profile creation gives coffee roasting its due respect as a highly refined art and science. Our profile design goals emphasize bringing forward the coffee’s best inherent flavors and aromatics and maximizing sugar

development. Our Loring roaster allows us to capture and download precise roast profiles in real time, tracking variables like temperature and airflow. With this information, we can perfectly repeat any given roast to our exact specifications.

09/04/2026

Last batches are out, roaster’s cooling down, and that’s a wrap on the week.

We’ll be closed for roasting Monday for Labor Day, but as always, we’re on call for our wholesale partners if you need us.

Enjoy the long weekend — we’ll see you Tuesday ☕️

09/01/2026

A look inside the lab. ☕️🔧

We keep every piece of commercial coffee equipment we distribute on hand at Fazenda — not just for demos, but so our team can train, troubleshoot, and stay hands-on with the equipment our wholesale partners rely on every day.

Our technicians regularly work through equipment operation, programming, maintenance, and repair in-house, so when we’re out in the field, we’re prepared. Great coffee is only part of a great coffee program. The equipment — and the people who know how to support it — matter too.

08/21/2026

Consistency is something we measure. Every batch of coffee we roast is analyzed with a color meter—a tool that translates the color of roasted coffee into a calibrated numerical scale.

It’s one of several quality checks we use to make sure every batch is right where we want it: consistent, on target, and true to the coffee we intended to roast.

08/17/2026

We're back at it!
Each bag packed by hand with a little extra ❤️🫰

08/12/2026

These two La Marzocco Linea Classics, built in 2002 and 2004, spent years doing heavy-duty service with a customer before being retired about five years ago. We held onto them thinking they’d make a good project someday — turns out, we found a much better one.

They definitely need some work, but there’s plenty of life left in them. They’re headed to Minneapolis to support RAISE THE BAR COFFEE | LEVEL UP , a nonprofit helping baristas and other early-career coffee professionals build the skills and connections to make coffee a career.

Next month, with help from manufacturers and sponsors, both machines will get a much-needed refresh and a new purpose at their Level Up event. Twenty-plus years old and not done yet. We’re excited to see them get back to work.

07/28/2026

It may look like harvest season, but this footage is actually from January.

Right now, many coffee farms are still 4–6 months away from picking this year’s crop. While the cherries are still developing on the tree, this is the time of year when we begin planning our green coffee purchases for the upcoming harvest.

Over the next few months we’ll be talking with our import partners, reviewing samples, estimating our needs, and deciding which coffees will make up next year’s lineup. By the time fresh crop coffee starts arriving here, many of those decisions will already have been made. Great coffee starts long before it reaches the roaster. It starts with planning, relationships, and patience.
coffee

07/24/2026

Working on some aftermarket upgrades with SSP Grinding Solution in the field. SSP manufactures burrs in South Korea that blow OEM burrs out of the water, built with exceptionally tight tolerances. That precision creates a more uniform grind, helping produce cleaner cups with really exceptional flavor clarity. It’s what we use in our lab. It’s one of our favorite upgrades, quiet, understated, and takes a good grinder to next level. Precision matters.

07/20/2026

Not just for looks. Shake espresso over ice and you’re forcing millions of tiny air bubbles into the coffee. Oils & proteins in espresso coat those bubbles, creating that silky, creamy foam on top.
We spend our days roasting coffee, not behind a bar, but we still appreciate a great drink. In the summer, we love fruit-forward espressos served this way.

07/17/2026

Coffee gets most of the attention around here, but this machine earns its keep every summer.

Our VFFS (Vertical Form Fill Seal) machine is busy packaging gallon-sized iced tea brew packs for cafés and restaurants. It’s one of those pieces of equipment most people never see—but it plays a big role in keeping our customers brewing great iced tea.

07/16/2026

Cupping this morning with the team at this morning at the roastery.

Address

95 Commerce Way
Boston, MA
02026

Telephone

+16177875282

Website

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