FAQs
Burnett Coffee is built on decisions most brands never make.
Only coffees scoring 88 points or higher are selected—sourced from elite micro-lots and cooperatives, grown at high elevations, and hand-picked at peak ripeness. Every lot is farm-gate certified and chosen for clarity, structure, and origin character.
Upon arrival, each coffee is pre-portioned and double vacuum-sealed, preserving freshness and aromatics long before roasting begins. Prior to roasting, every batch is hand-sorted to remove all defects.
Roasting is executed to order using multiple, custom roast profiles, each tailored to the coffee’s density, moisture, and origin characteristics. After roasting and dropping, coffees are sorted again, ensuring nothing remains that could interfere with flavor quality.
Precision extends beyond roasting. Specific grind profiles are available for all major brewing methods, calibrated to preserve balance, extraction, and clarity in the cup.
What remains is coffee reduced to its most exacting form.
Coffees scoring 88 points and above represent the upper echelon of excellence—where structure, balance, and distinction become unmistakable. Beginning at this level ensures that every coffee has the inherent potential required for refinement. Select offerings reaching into the 90s are chosen for exceptional character and rarity.
Hand-sorting is essential to achieving consistency at this level. Green coffees are examined and sorted prior to roasting to remove all defects. After roasting, each batch undergoes a second examination to ensure nothing remains that could affect flavor, aroma, or finish.
Upon arrival, each coffee is pre-portioned and double vacuum sealed. This process protects freshness, clarity, and aromatic integrity until the moment roasting begins—allowing the coffee to be handled intentionally rather than in bulk.
At this time, Burnett Coffee Roasters does not operate on a subscription model. Each release is intentional and limited.
Some coffees return; many do not. Single-estate farm offerings are shaped by season, harvest, and availability. When a coffee is gone, it is often gone permanently—this is part of what defines its character.
Even when a coffee is offered again from the same cooperative or single-estate farm in a future year, it will not be identical. Cupping scores, flavor notes, and sensory profiles naturally evolve, as no harvest can be perfectly replicated from one season to the next.
Store coffee in a cool, dry place, away from light and heat. Avoid refrigeration. For best results, open the bag after a brief resting period post-roast and reseal carefully between use.
For coffees scoring 88 points and higher, water quality is critical. Use clean, filtered water with low to moderate mineral content—free of chlorine and heavy alkalinity—so it doesn’t mute acidity or sweetness. Properly balanced water allows the coffee’s clarity, aromatics, and natural sweetness to fully express themselves.
Dark roasting masks the unique flavors that make specialty coffee exceptional. High-scoring coffees are prized for their origin character—florals, fruit, sweetness, and balance—which are diminished as roast levels approach dark. For this reason, single-origin coffees are intentionally roasted light-medium to medium to preserve clarity and quality.
Medium-dark roasts are offered exclusively on blends designed to benefit from deeper development, added body, and reduced acidity. These blends are intentionally built to perform well at darker roast levels.
Burnett Coffee Roasters does not operate a public storefront. Roasting is done privately in micro batches, allowing full focus on sourcing, hand-sorting, and precision roasting rather than retail foot traffic. Orders are fulfilled directly to customers to ensure freshness and quality.
