J.René Coffee Roasters

An Artisanal Coffee Gathering Place

J.René Coffee Roasters to compete at the Big Eastern USBC

Every year, baristas from all over the world train to showcase their skills with the hope of being named World Barista Champion. Where does this training begin? It begins right at home. In the United States, it often begins with competing in their regional competition; and in our region, it’s the Big Eastern. Competitors will have fifteen minutes to present three sets of espresso-based drinks: four espressos, four cappuccinos, and four of the barista’s own signature drink. Seven judges will score the barista, four on sensory experience, two on technical skills, and one final head judge. The four sensory judges will focus on the balance, flavor, mouth-feel, and presentation of the beverages, with variation depending on which of the three espresso-based drinks it is. The two technical judges focus on the cleanliness and hygiene, waste management, and technical skills of the barista during the presentation. Finally, the head judge oversees every element of the presentation, from technical to sensory.

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We are happy to announce two new arrivals at our store. Ethiopian Yirgacheffe “YirgZ” and Sidamo “Ardi” from Keffa Coffee Importers.

I had the priviledge of befriending Sam Demitesse, owner of Keffa Coffee, at the SCAA Coffee Convention in Portland two years ago.  At the conclusion of the show, Sam spotted me walking through downtown Portland, and took it upon himself to introduce me to the many great roasters that have contributed to the big coffee scene in Portland.  I soon realized that Sam, was the man to know.  Sam is a proud member of the Specialty Coffee Association of America (SCAA), Rosters Guild, Certified Q-Grader and 2nd place winner of 2011 & 2013 United States Cup testers championship!!  We’re proud to introduce two of his finest offerings.  Thanks Sam!

ETHIOPIAN SIDAMO “ARDI”: There is no doubt that Ethiopian Ardi is complex. The cup begins savory sweet with passion fruit and flowery notes.  The acidity is soft and the mouthfeel syrupy.  Hints of dark cocoa, cedar and lavender permeate the cup.

ETHIOPIAN YIRGACHEFFE “YIRG –Z”: “Yirg-Z” takes 6 minutes to sort up defect beans by hand on conveyer belt per 10kg batch in comparison of other conventional coffees taking only 2 minutes per 24Kg.  Floral and tea notes accentuate the cup.  Medium bodied and delightful brightness softly develop as the cup begins to cool.  Crushed pepper, and dark chocolates also present.