subscription coffee, January 2025

At Sisters Coffee Company, great coffee is an experience. Inspired by the pioneer spirit and the small-town charm of Sisters, Oregon, it’s been their family’s mission to share a taste of this special place with the world since 1989. Founded in a small shack of a cabin by a believing husband and wife, and now run by their three grit-filled kids, it’s been their commitment and legacy to deliver an authentic coffee experience to their customers.

It’s why we work hard everyday, putting our heart and soul into every relationship, every interaction, and every cup. We take immense pride in crafting some of the most exceptional coffees in the Pacific Northwest and beyond. But, for us, it’s not just about the coffee. Instead, we believe that it’s our down-to-earth hospitality, cozy cafes, real connections and enduring “roll-up-your-sleeves” spirit that keeps our customers coming back to Sisters Coffee, no matter where they’re from.

The family behind Sisters Coffee

Sisters Espresso Blend

Origin: Honduras, Rwanda & Colombia
Producers: Nyampinga Cooperative, Cooperativa Probeca, & Colombia Small Holder Producers
Elevation: 1300 – 1760 MASL
Process: Washed
Variety: Red Bourbon, Caturra, Colombia, Lempira, Ihcafe 90
Tasting Notes: Caramel, Maple Syrup & Pear
Description: These Central and South American coffees pair beautifully with the East African coffee found in our classic Espresso Blend. When brewed it will have a perfect caramel sweetness combined with a soft touch of pear to create an irresistible and flawless extraction.

Brewing Recipe: Espresso
Dose: 19.4 – 19.5 grams
Time: 24 – 28 seconds
Yield: 36 grams
Temperature: 200.6°F
Pressure: 9 bars
Pre-infusion: 3 seconds

This has been Sisters Coffee’s espresso blend, with only minor tweaks, for the last 20+ years. They serve thousands of pounds of this coffee weekly at their 3 cafes throughout Central Oregon and Portland. The recipe listed here is the same one brewed on their Linea PB at the Pearl Cafe in Portland!

Hugo Melo Finca El Renacer

Origin: Colombia
Producer: Hugo Melo
Elevation: 1800 masl
Process: Washed with Extended Fermentation
Variety: Caturra, Colombia & Caturra Chiroso
Tasting Notes: Molasses, Lemon Zest, Milk Chocolate, & Pineapple
Description: Hugo and his extended family produce coffee outside of Alto del Obispo in Huila, Colombia. Hugo, along with his brother in law Yamid, tend to the soil at Finca El Renacer, by making organic fertilizer from compost to fortify the soil and create a healthy environment for the trees. After harvesting and removing unwanted cherries, Hugo and Yamid ferment the coffee prior to the washing process. This is then followed by a second fermentation in sealed barrels. Finally the coffee is rady to be meticulously dried for 2 to 3 weeks.

Brewing Recipe:
Dose: 21 grams
Time: 28 seconds
Yield: 40 grams
Temperature: 198°F
Pressure: 9 bars
Pre-infusion: 3 seconds
Sister’s Coffee source Hugo’s coffee via Shared Source, an amazing partner to them and Hugo since 2021. This recipe for Hugo’s coffee is from Sister’s Coffee cafe on Hood Ave in Sisters, OR, just a few feet from where Winfield started the company back in 1989.