Live Free Coffee is a mindful coffee roasting company. We ethically source amazing beans, roast them expertly, and deliver quickly, while its fresh. The folks behind Live Free Coffee are passionate foodies, dedicated to quality ingredients and deeply concerned about the ethics and sources of our food. Our coffee is an expression of our dedication to deliciousness.
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We believe in:
- Ethically sourcing to ensure growers receive the compensation they deserve. See our sourcing and responsibility policy for more info.
- Offering the highest quality, seasonal beans from passionate farmers. Our menu changes frequently, and we are always sampling the latest.
- Roasting on demand, bagged immediately, and shipped or delivered as quickly as feasible. You will never receive stale coffee from us.
Everybody likes their coffee differently, and that’s beautiful. From espresso to double cream and sugar, high quality coffee is best when the unique and powerful flavors of the bean come through (bright, floral, fruity), as opposed to the flavor of the roast (flat, charred). It’s common these days for roasters to “over cook” lower quality beans to produce a “consistent” (but terrible) flavor. They then add tons of sugar, dairy, and artificial flavorings to the final product. We’re not fans, so you won’t see that here. Instead, we offer a few roast types for each bean, depending on what the bean calls for. For espresso lovers, we’ve got a roast for you as well, as espresso is near and dear to our hearts.
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We do coffee hard. Give our beans a try and then hit up one of our coffee subscriptions, so you never have to be without amazing coffee. We roast weekly and only to order so there’s never any extra sitting around getting stale. We ship throughout the U.S., as promptly as possible. Our gourmet coffee is packed in a biodegradable, compostable bag because we love the earth and everyone on it. Please feel free to contact us with any special requests, questions, or if you just want to chat. email@example.com
We’re very excited to announce an absolute superstar Rwandan bean now being roasted. This coffee was selected after a lot of study and desire to offer a delicious, earthy, and strong offering to our lineup.
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Rwanda Kivu Kibuye
This coffee comes from “Gitesi”, a private washing station located in the Kibuye valley near Lake Kivu. The station is clean and well-organized, and offers impressive preparation of their coffee year after year. The station was started 10 years ago and is now serving nearly 2000 farmers in the surrounding highlands. Altitude at Gitesi proper is 1740 meters, and some of the farmers have coffee planted up on 2000 meter ridges. They remain committed to lot separation and this particular lot was built by vetting samples from the main harvest. This is competition-level coffee all the way, evening winning Cup of Excellence a few years back.
Kibuye is a super star Rwanda, cupping with extreme cleanliness, and all the top notes you hope for in a highlight coffee. The dry grounds are perfumed with florals, a rich red honey scent, and laced with dried spices. Adding hot water gives off a candy-sweet aroma of dulce de leche caramel and fragrant vanilla sugars, with the break releasing a wildflower scent in the steam. City+ roasts arecomplex, a sweetness that is like raw cane juice with retro-nasal pungency. As the cup cools, mellow citrus notes fill out the profile, lemon oil, orange tea, and that sort of lemon-mandarin flavor of Japanese rice candies. There are tropical notes too, but much more in the candy matrix rather than the fruit itself. Cinnamon stick, clove, and all-spice notes pop out on top in both light and more developed roasts, and you can expect mouth-cleansing acidity. Full City introduces chocolate roast tones to the profile that blend well with stone fruit sweetness in the finish. The middle roast ranges make for a standout pour-over brew, and Full City produces one of the best African espressos of the year.
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Ethiopia Kaffa – Michiti Co-Operative
We are super excited to have this absolutely killer Ethiopian bean available for roasting! Read on for details.
Michiti is a cooperative in the far Western area of Ethiopia called Kaffa, where coffee is said to originate as a understory plant in the dense forests. Michiti has been our favorite coffee from this area, and has 260 coop members growing coffee on small farms at a range of 1700 to 1900 meters. In this area, the idea of a coffee farm might need to be defined more specifically; much coffee is simply planted in the forests, untended, then harvested when ripe. Other coffee is simply found growing wild and harvested. A few farms are more intentionally planted, pruned, and improved over time. The cooperative has received assistance in their business organization and accounting, agronomy and processing, as well as in marketing the coffee. They also paid a record dividend to farmers this year after the harvest.
The dry fragrance has a unique scent, with delicate sweetness, honey graham cracker and cinnamon, along with slight floral allusions. With a little more roast, there is a chocolate brownie note too, with continued baking spice notes. Adding the hot water, the aromatics change to hefty raw sugar, with floral jasmine pearl tea, and baked peaches. This interesting blend of sweetness and spice with such a clean and clear distinction is something unexpected in Kaffa coffee; which are historically dry-processed, leaving these notes buried behind processing flavors. The cup has some of the same characteristics, Earl Grey tea and stone fruits. It’s a very balanced cup in this respect, with brightness and substantial, creamy body. Notes of papaya, rose hips, and hibiscus lend a complexity to the cup profile. Dark notes are especially fruited with flavors of citrus and berry. The finish reveals a spice mix of fresh ginger, cinnamon stick, a hint of allspice.
The roast notes, especially in the City+ to Full City range, have a compelling “sugar-browning” note, with the interacting flavors of caramel, butter and vanilla. You’ll get closer to these flavors when you order it espresso roasted.
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