Vashon Island Coffee Roasterie

Jim Stewart (retired SBC founder) shared with Eva some of the rarest and most flavor-filled coffees in the world and encouraged her to try her hand at coffee roasting. For over 20 years now, she is dedicated to ensuring that this regional treasure and Jim’s coffee roasting style and traditions are maintained and that the history of this famous Roasterie and museum are viable.

The beans we love the most come from the older coffee varietals growing nearly wild at high mountain altitudes and without the use of pesticides. The plants are allowed to naturally adapt to the climate, environment, and pests while the mineral-rich volcanic soil infuses them with vibrantly deep and complex flavor.

Coffee prepared using traditional growing and preparation practices are handpicked and only when ripe, then properly aged, fermented, washed, and dried on patios in the equatorial sun. When fully dry, they are then separated from their parchment, sorted, and graded for quality and size and then sent along to us.

While these methods take longer and are becoming more mechanized and increasingly rare these days to meet demand you will certainly notice a difference in these special beans.

Eva's foundation, Traditions, contributes to indigenous communities and individuals at the vanguard of the natural environment. Eva and her husband Ken live on Vashon on their organic farm, Breathing Meadows, where they grow heirloom organic vegetables, medicinal and culinary herbs, and berries.