Coffee sacks full of raw, green beans.
Each sack holds about 150 pounds.
Fafara harvests coffee in Colombia. Courtesy of Shenandoah Joe.
The Shenandoah Joe menu reads like a lesson in geography.
The San Franciscan roaster starts work early.
Fafara plucks out roasted beans that don’t meet his standards.
Hot roasted beans spill from the roaster drum into the cooling bin.
The espresso bar.
A fresh decanter of pour-over coffee.
An artful cup.
Bags ready for local delivery.