At Burnett Coffee, I specialize exclusively in rarer, high-grade coffees sourced from exceptional lots that arrive to me in near-pristine condition. Every bean is carefully hand-sorted to remove any defects, ensuring each batch meets competition-grade standards of quality. I then apply precision micro-roasting, using custom roast profiles designed to highlight the true character and complexity of each coffee. The result is a flawless cup — from the first sip to the last — representing the highest quality achievable.

The difference in cup quality, rarity, and labor is substantial. That's what Burnett Coffee defines.

In the coffee world, even “specialty” coffees are allowed to have a small number of physical defects. According to the Specialty Coffee Association (SCA) standard, a 350g sample can contain up to 5 minor defects (such as chipped or broken beans, shells, or slight insect damage) and still qualify as specialty. What you won’t see are “primary” defects like sour or black beans — those are disqualifying.

But even those few “secondary” defects can sneak unwanted flavors into your cup — from woody or papery notes, to a dull or slightly dirty finish. Most roasters accept this as normal.

I don’t.

Every batch of my coffee is hand-sorted to remove every imperfection — not just the major ones, but the minor ones too. The result is coffee that is flawless and defect-free, meaning nothing gets in the way of the clarity, sweetness, and unique character of each origin.

Compared to standard specialty coffee, mine are cleaner, brighter, and more transparent in flavor — competition-grade quality in every bag.

Cupping scores are the global standard for evaluating coffee on a 100-point scale. Coffees are scored on fragrance, flavor, acidity, body, balance, sweetness, aftertaste, and uniformity.

Below 80 points → commercial-grade coffee
80–84.9 points → entry-level specialty
85–89.9 points → excellent specialty
90–92.9 points → outstanding specially
93+ points → exceptional specialty

Every Burnett coffee begins at 88 points, at the upper end of the excellent range, with some reaching 92+ points, ranking them among the top 0.5% to 0.01% of coffees available in the world.

These varietals are genetically distinct and capable of extraordinary flavor potential:

Gesha — floral jasmine, bergamot, tropical clarity

Chiroso — Colombian mutation with citrus, florals, layered sweetness

Pink Bourbon — hybrid with vibrant fruit, honeyed balance

Pacamara, Sudan Rume, Wush Wush, Mokka — unique cups with limited production

They require precise farming and processing and represent a fraction of global coffee production, making them rare and valuable.

High elevation slows bean maturation, producing denser beans with more complex flavor compounds and acidity balance. Most top-tier coffees (88+ points) come from 1,400–2,050 meters above sea level. Lower elevations generally produce faster, larger beans with less complexity.

Washed / Wet Process
Coffee cherry is depulped, fermented to remove mucilage, then washed clean and dried.

Produces: clean, bright, high-acidity, transparent flavors

Natural / Dry Process
Whole cherries are dried in the sun before removing the seed.

Produces: fruit-forward, heavier body, winey or fermented notes

Honey Process (Yellow, Red, Black)
Cherries are depulped, but some mucilage (“honey”) is left on during drying.

Yellow = little mucilage, faster drying.

Red/Black = more mucilage, longer drying.

Produces: sweet, syrupy, fruit complexity between washed and natural

Pulped Natural (Brazil style)
Like honey, but often mechanically depulped, leaving some mucilage.

Produces: smooth, nutty, chocolaty with balanced sweetness

Anaerobic Fermentation
Coffee is fermented in sealed tanks without oxygen. Variations include carbonic maceration (with CO₂) and lactic fermentation.

Produces: intense, fruity, often exotic flavor profiles

Semi-Washed / Wet-Hulled (Giling Basah, Indonesia)
Beans are dried to a higher moisture content, then hulled while still damp and dried again.

Produces: earthy, spicy, heavy-bodied coffees

Experimental Processes
Includes thermal shock, double anaerobic, yeast-inoculated fermentation, and barrel aging.

Produces: unique, complex, sometimes wild flavors

Each method requires precision; small errors during fermentation or drying can drastically affect cupping scores.

Drying must be slow, controlled, and uniform. Sun drying, raised beds, or covered patios reduce uneven fermentation and defects. Improper drying leads to mold, quakers, or sour flavors. Only beans dried with expert care, maintaining low-defect, high-grade quality, are considered.

Farm gate pricing is the price a farmer receives directly for their coffee before middlemen, shipping, or export fees. Paying fair farm gate prices supports sustainable farming, encourages high-quality production, and allows micro-lots to exist. My coffees come from farms and cooperatives that maintain exceptional standards at fair prices.

Primary defects — insect damage, black beans, sour beans, etc. (major impact)

Secondary defects — broken beans, shells, stones, discolored beans, etc. (minor but noticeable)

Burnett Coffee eliminates all defects that can degrade cup quality, producing flawless lots.

Store in the original sealed bag or an airtight container in a cool, dry, dark place. Avoid light, heat, moisture, refrigeration, and freezing. Oxygen, light, and heat accelerate staling and degrade aromatics. Whole bean storage preserves complex flavors longer than pre-ground coffee.

My Jamaican Blue Mountain Grade 1 and Hawaiian Kona Extra Fancy are imported without being submitted for official cupping evaluations. That said, both coffees are 100% authentic, meticulously sorted, and free of defects and imperfections. As two of the most prestigious and sought-after coffees in the world, they remain essential offerings in my lineup.

Each bag is roasted only after your order is placed, sealed immediately, and shipped within one business day. You receive coffee at peak freshness, preserving its flavor and aromatic profile.

Roasting exceptional coffee is technical and precise. Each variety, elevation, and processing method requires a unique roast curve. A few seconds or a single degree of temperature can transform the cup — highlighting complexity or masking it. Burnett Coffee Roasters uses micro-batch roasting and continuous cupping to maintain the integrity of rare, high-grade lots.

High-scoring, defect-free coffees reveal their complexity differently depending on method:

Pour-over — highlights clarity, florals, and acidity

French press — emphasizes body and sweetness

Espresso — balances intensity with sweetness and fruit

Drip/Automatic — convenient, but less nuanced

Grind size, ratio, and water temperature should be adjusted per method for optimal extraction. Please refer to my Brewing Guide.

Freshly roasted coffee goes through a natural process called degassing. Right after roasting, the beans release carbon dioxide (CO₂), which can temporarily mask the true depth of the flavor. Brewing too early often results in sharp acidity, muted sweetness, and a less balanced cup.

By allowing the whole beans to rest for about 10 days, you’re giving them time to stabilize. This resting period lets the vibrant flavors settle into harmony — acidity becomes more refined, sweetness deepens, body rounds out, and the aroma blooms fully. For high-grade specialty coffees, this step is essential to let the unique processing method, terroir, and roast profile truly shine.

In short, resting unlocks the full flavor potential of your coffee. Have a little patience after delivery — you’ll thank me later.

Pre-ground coffee can be opened and enjoyed immediately upon delivery.

Knowing the origin, farm, altitude, and processing ensures authenticity and traceability. It allows you to understand the unique characteristics in the cup and validates that the coffee meets the rigorous standards promised.

Absolutely. I provide the roast date on the bottom-right corner of every back label.

I do not offer subscriptions at this time. Many of my coffees are limited in quantity and available on a first-come, first-served basis. Occasionally I am able to restock certain lots, but in some cases, once a specific lot is sold out, it will no longer be available.