Five Brooklyn coffee beans for sale Bean Shops

If you're a coffee lover You'll want to go to the shops selling coffee beans. These shops offer a variety of whole beans from around the globe. They also sell unique trinkets and kitchenware.

Some of these shops offer subscriptions to their coffee beans. Others offer coffee beans in bulk at their retail stores.

Porto Rico Importing Co.

Veteran coffee vendor specializing in international brews, as well as a variety of loose teas

The aroma of freshly roasted beans fills the air as you walk into this West Village shop. Open sacks of dark-brown beans are stacked on the shelves along with sugar jars, coffee-making equipment as well as tea accessories.

Porto Rico, originally opened in 1907 by Italian immigrant Patsy Albonese. At the time, Greenwich Village was seeing an influx of Italian immigrants who established businesses to cater to their culinary requirements. Albanese named her shop after the well-known Puerto Rican coffee she imported (and sold) - a beverage so popular that even the Pope drank it.

Today, Porto Rico sells 130 varieties of beans from all over the globe at three locations in New York City including their Bleecker Street location, Essex Market and online. Porto Rico roasts its own beans and offers wholesale distribution to 350 restaurants in NYC and Brooklyn.

Peter Longo, the current owner and president of the company was raised over the bakery of his family on Bleecker Street where his father was the owner of Porto Rico. He still runs the shop in the same way as his grandfather and father.

Sey Coffee

Sey Coffee, a coffee shop and roaster is located on Grattan Street, in Morgantown. The neighborhood, which is part of Brooklyn's Bushwick district, is located on Grattan Street. Co-founders Tobin Polk and Lance Schnorenberg, both 33 started roasting in the fourth-floor loft just around the corner from their new location in 2011 under the name Lofted Coffee (with local clients including Greenpoint's Budin and Soho cart service Peddler).

Sey's commitment to buying micro-lots, and even whole harvests, from single farmers has earned it the praise of New York City coffee enthusiasts. In 2011, Sey purchased a six-bag micro lot of Danilo Dones Sitio Catucai from Brazil's Espirito Santo region. The beans were harvested at their peak ripeness and then floated to eliminate any imperfections. They were then dried on the farm following a 36-hour dry fermentation. The result is a coffee with hints of berry melon and lemongrass.

Sey's dedication extends beyond its shop to improve the overall wellbeing of staff and growers, as well as customers. It uses biodegradable disposables and composts to keep waste out of landfills and converting it to agents that reduce harmful greenhouse gas emissions and feed the soil. It also eliminates gratuity, which puts baristas in a position to support their livelihoods and motivate them to concentrate on their craft.

La Cabra

La Cabra, a modern specialty coffee brand, was founded in Aarhus in Denmark in 2012. The company began with a small shop and a committed team. Their honest and innovative approach to providing an outstanding coffee experience has earned them a devoted following not just in their home town, but worldwide.

La Carba follows a strict process to find their perfect beans. They scour through hundreds of beans each year in order to select the beans that best fit their ideals. They then roast them very light, adjusting the desired flavor profile. This results in an enhanced taste and clarity.

The East Village store opened last October, with a minimalist and sleek design. It has been praised by international coffee aficionados for its exacting pour-overs and baked goods, which are overseen by head baker Jared Sexton, who's previously worked at Bien Cuit and Dominique Ansel.

The shop employs a La Marzocco modbar, and the cups and plates are made by Wurtz ceramics in Horsens, a father and son studio. In a recent interview with Atlanta Coffee Shops, General Manager Ian Walla reveals that La Cabra serves about 250 different types of coffees each year, and typically has seven or eight coffees available at any given time.

The Plant Coffee Roasting Plant Coffee

The Roasting Plant, a multi-unit retailer of coffee, roasts and brews the coffee on site. Each cup is brewed and roasted according to your specifications within less than an hour. It searches countries far and far for the finest quality specialty beans, which are directly sourced that offer customers a variety and quality.

Their on-site roaster utilizes fluid bed technology which is quite different from the drum-type machines commonly found in the majority of UK coffee shops. The beans are blown around in a heated box by high-velocity air, which keeps the green beans suspended and allows roasting to happen at a consistent rate when they pass through the machine.

I tried the Sumatran Coffee and it was rich and velvety with a velvety taste. Dark chocolate was evident in the aroma. And as you sipped the coffee you could smell subtle citrus fruit flavours.

The coffee is transported to the store's Eversys brewing machines that are super-automatic and can be you can have your coffee brewed to your specifications in under a minute. Customers can choose from nine single origin selections and a range of blends.

Parlor Coffee

Parlor Coffee was founded in 2012 behind a barbershop, with a single espresso machine. It has since grown into a bustling coffee roastery, whose coffee beans can be found in a variety of great cafes, restaurants, and home brewers throughout the city. Parlor Coffee is dedicated to sourcing only the highest quality coffee beans beans that have been through a lengthy journey before arriving at its roasters.

The owners, who self-described as "passionate about the craft and believe that a good cup of coffee should be accessible to all," have created a place that is a bit more grounded and filled with chalkboards. There are compost bins, up-cycled hand-made products, and a minimalist interior.

They roast their own blends (there were six when I was there) and single-origins. But they also host cuppings on Sundays that are open to the general public. Imagine it as a tasting area where you can smell and taste the ground beans. They range from earthy to chocolatey (one was almost like tomato!). It's a little off the beaten path but it's worth the drive.