We use ethically sourced coffee beans where direct trade, fair living wages, support, and sustainability are provided to the farmers.

To ensure quality and freshness, we only roast in small batches and deliver directly to the consumer. We offer single-origin coffee. With all of our coffee, we create a custom roast designed to enhance the beans' natural flavors. We bag our coffee in the whole bean form. If you prefer it ground, let us know in the message section when you order, we now have a commercial grinder!

Currently we offer the following roasts:

Single Origin

Recess-Light Roast

Report Card- Medium Roast

Detention- Dark Roast

Teachers’ Lounge - My Darkest Roast (Good for espresso grind!)

Summer School- Decaf

NEW ! Red Roaster Blend - a blend of Ethiopian (fruits and complex flavors), Brazil (nuts and full-bodied) and a little Timor-Leste (chocolate).

District #124 Coffee Bean Origins

Brazilian (South America) coffee is clear,  moderately sweet, medium-bodied, and low-acid. Some flavor profiles you may get are burnt marshmallow, Mexican concha pastries, drinking chocolate, and a caramel-cocoa flavor through the finish.

Colombia Supremo coffee (South America) is a consistently good, mild coffees, with a well-balanced acidity.  Colombian Supremo, the highest grade, has a delicate, aromatic sweetness while Excelso Grade is softer and slightly more acidic.The side note flavor of rich, milk chocolate notes are coupled with caramel, vanilla and roasted almond flavors in this coffee. A light touch of floral notes also brings the complexity up a notch. The medium body and acidity are perfect for those looking for a robust, sweet, satisfying cup.

Costa Rican San Rafael Los Santos (Central America) coffee has a medium body and sharp acidity, it’s often described as having perfect balance.  Profile flavors may include intense chocolate, orange, vanilla, and dried fruit notes. Used often for light roasts. 

Ethiopian (East Africa) coffee is celebrated for its bright fruit and floral notes, exceptional acidity, and sweetness. It offers a rich full bodied 

Guatemala SHB EP (Central America) this medium-to-full bodied coffee has a depth and complexity of taste that is almost spicy or chocolatey. In the cup, Guatemalan coffee has vibrant acidity, light body, and notes of milk chocolate and dried fruit sweetness. Universal coffee! 

Mexican (North America) coffee generally offers a wonderful aroma and depth of flavor, often with a pronounced sharpness. It is an excellent bean for dark roasts and is often used in blends. 

Timorese (Southeast Asia) coffee has a deep, well-developed flavor and dark chocolate notes. When roasted medium, subtle woody and herbaceous notes come through with a relatively mild finish, making for a truly delicious cup of coffee.

Peruvian (South America) coffee is known for its smooth, balanced profile with bright acidity, medium body, and sweet, floral, and fruity notes. Grown in the high-altitude regions of the Andes, Peruvian coffee is often organic and shade-grown, benefiting from the country’s rich volcanic soil and ideal climate.

I currently have Guatemalan, Costa Rican, Colombian, Brazilian, Mexican, Timorese, Peruvian, and Ethiopian beans on hand.