La Plata Decaf

Workshop Coffee operates as a collective of dedicated makers driven by the relentless pursuit of craft and energized by possibility. The roastery's philosophy centers on loyalty to source, committed to preserving, refining, and enhancing the organic flavors inherent in every bean while transforming raw materials into something remarkable through meticulous methods. Workshop has cultivated long-term partnerships with producers across continents, collaborating to harvest uniquely characterful varieties that showcase distinct terroir. Notable relationships include Bernard Uwitije, who operates several stations including Ibisi and Bwenda in Rwanda's Nyamagabe district, and Snap Coffee in Ethiopia, who focus not only on producing exquisite quality but also supporting their producing communities through comprehensive development initiatives. The company's approach extends beyond traditional sourcing, with team members like Chief Product Officer James growing coffee plant seedlings from seeds collected during origin travels, demonstrating their deep connection to the entire coffee lifecycle. Workshop links these carefully sourced beans to their local roasting warehouse, where they apply precise craftsmanship to create curated coffee offerings magnified to their fullest potential. Workshop has fostered a tight-knit community connected by shared excellence, surrounding themselves with like-minded makers who contribute to evolving the drinking experience from first harvest to final sip. Their partnerships extend beyond coffee, collaborating with friends like furniture maker Fred Rigby and cycling partner G!RO, serving exceptional coffee at events like the annual Stone Circle cycle ride. As craftspeople at heart, Workshop is dedicated to a process that bypasses the merely practical for what's possible, creating an environment where coffee isn't simply ground, filtered, or brewed, but truly amplified through passionate dedication to craft and community.