Category Archives: coffee

Triangle Area Latte Art Throwdown & Party

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We are co-hosting the monthly Triangle Latte Art Throwdown (TNT) at our newly expanded roasting facility on 6/27 from 6:30pm to ~9pm.
The expanded space is the white building in front of our co-host Caffe Driade. 1215 East Franklin Street.
At this event the Triangle Coffee Community comes together for a fun competition and additionally a party to celebrate the soft opening of the new space.

Free & open to the public!

Food Trucks, beverages, live music and more as the celebration extends to the whole ‘campus’ – including Caffe Driade and their outdoor stage.

See the FB event page & Poster of the event for more info.  Triangle TNT FB Event Page – June
Party starts at 6:30pm, Throwdown at 7:30pm.

Green Bean Totes

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Carrboro Coffee Roasters’ Green Bean Totes are local, NC handmade totes crafted from the green coffee bean bags we receive from our farmers at origin. Each is one of a kind and features the artwork of our farmer partners. We’re all about re-using these cool coffee bags and making them into an awesome, lined tote. They are the perfect size for shopping, picking up groceries, and all your other carrying needs!

The perfect gift this holiday season, buy it here


Join Us at the NC Botanical Garden

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Join us on Saturday, October 28th at the North Carolina Botanical Garden for Coffee Unites the World: How Your Morning Cup of Coffee Affects Birds, Economics, and the land.

We’ll follow two experts as they discuss how farming and processing affect wildlife, the environment, and the communities involved; as well as enjoy a tasting of Carrboro Coffee Roasters Direct Relationship coffees!

Click here for tickets.

Carrboro Coffee Roasters Announces NITRObrew Coffee

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This past weekend, Carrboro Coffee Roasters installed a keg and tap into Open Eye Cafe to serve both their cold-brew & the first NITRObrew coffee in Carrboro, available to the public Tuesday, September 5th.

‘NITRO brew’ or Nitrogen infused coffee is cold-brewed and stored in a pressurized keg. The coffee infused with Nitrogen as it is poured from the tap, a bit like draft beer. The Nitro coffee brew process is comparable to stouts and porters that also may use Nitrogen, which produces a creamy body and cascading effect.

Carrboro Coffee’s NITRObrew coffee is silky smooth and creamy, with a velvety finish that enhances the character of the specific coffee used. It is traditionally served with no additives to appreciate the unique texture and flavors, and in smaller volumes as it is a concentrated beverage.

“After many months of effort, we are particularly excited to introduce our NITRObrew, a truly unique nitrogen and coffee combo working together to bring you smoother, silkier coffee with a luscious creaminess,” says Carrboro Coffee Roasters owner Scott Conary. “The distinct flavor of each coffee from our Farmer Direct Relationships is pronounced, and there is a much more complex aroma and flavor gained through the micro-bubbles in each sip. The nitrogen and the live pour ensures the sweetest and smoothest nitro coffee you have ever tasted. We guarantee you have never had Nitro coffee this sweet and unique before.”

Carrboro Coffee’s NITRObrew is currently available at Open Eye Cafe Monday-Thursday 7am-11pm, Friday & Saturday 7am- Midnight and Sunday 8am-11pm at 101 S. Greensboro Street in Downtown Carrboro. The roaster plans to offer NITRObrew in additional cafes in the coming year.

Join us for Cupping at the Roastery

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Carrboro Coffee Roasters will be hosting a cupping of selected 2017 Honduras Cup of Excellence winners on Friday, June 9, 2017 from 11pm to 2pm at our Training Room at the Roastery!

Coffee professionals, roasters, buyers, & the interested public are all invited to join us in Carrboro and cup the coffees that were chosen by the International Jury at the recent COE competition in Honduras. By focusing on a select group of winners, we will allow time for analysis of the coffees and discussion, while highlighting the diversity of profiles in Honduras.

Space will be limited, so please send an email to to RSVP ASAP to reserve a spot. Please email, as we want to plan for the right number of participants!

If you cannot participate in the cupping this week, we will be also cupping the Costa Rica COE samples on June 23rd.

Look forward to seeing you.

Finca Santa Felisa

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Meet one of our growers! Finca Santa Felisa was established in 1904 by Mr. Trinidad E. Cruz. The farm was developed into a Maya Kakchiquel Zone, working with the local families, some of the same families who still work on the farm!

Santa Felisa is located in a micro-climate in the Acatenango Volcano Valley. The optimum weather conditions make for a slow ripening of the bean, capturing all of the nutrients necessary to make the perfect balance of carbonic acids resulting in a good cup profile. This organic coffee is described as having a floral fragrance and tangerine notes and a clean and smooth aroma.  It has medium tropical fruit type of acidity, well integrated, with medium body. Crisp hits of apple, caramel and chocolate delight discerning palates, providing them with an extended, delicate and pleasant aftertaste.

Santa Felisa takes great care in raising their crop with high regard for the land. They avoid synthetic agrochemicals, reforest for protection of water sheds & avoid pest & disease via pruning, weeding, de-scukering & avoiding leaving remnant fruits in the field after harvesting. Composting pulp with Elsinea Foetidia (a red worm) serves as fertilizer into plantation. Socially aware as well, Santa Felisa never uses a work force of children and features both a primary education school on the farm as well as a day care center. In addition they offer training courses of Mayas Handicrafts for woman of the farm, as well the nearest towns of the farm, to foment integration of the communities and to continue the richness of the Mayan Culture.

Carrboro Coffee Roasters is proud to work with Santa Felisa. For more information & photos from the farm, please visit their website

Coffee Review gives Carrboro Coffee Roasters’ Cup of Excellence coffee – El Pinabetal, a high score!

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Coffee Review; the worlds leading coffee buying guide, gave this COE winner, roasted by Carrboro Coffee Roasters, an 89 out of a 100 point scale, verifying that this award winner is an exceptional Specialty Coffee. Coffee Review conducts blind, expert cuppings of coffees and reports the findings in the form of 100-point reviews, much like those that exist in the wine industry. Since being founded in February 1997, it has quickly has become the worlds largest and most respected coffee buying guide. The goal at the Coffee Review is to entertain and educate coffee drinkers, food service professionals, and the coffee trade with a credible and easy-to-use coffee guide based on objective, blind reviews from some of the most experienced individuals in the specialty coffee industry, thus offering a third party validation of the quality coffee experience. Read the review here

Finding the World’s Best Coffees

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Many have drunk Fair-trade coffee, Rainforest Alliance coffee, organic coffee and  even estate-direct coffee. Now there’s another way to get the highest quality coffee, the Cup of Excellence (COE).

Sometimes called the “Coffee Oscars” by the specialty coffee industry, COE is gaining ground in the U.S. as a way of guaranteeing quality in the cup and appropriately fair prices for farmers.

The US-based, decade plus-old program is an international system of grading and selling the best beans from participating coffee-growing countries each year.

Once selected by a National & International panel, the beans are sold online to the highest bidders.

Scott Conary not only sells COE coffee from his Roasting operation – Carrboro Coffee Roasters, and at his café’s – Open Eye Café & Caffe Driade; he is one of a handful of American Judges honored to be asked to judge these coffees in various Countries around the world.  He has sat on the 25 to 30-member international panels  in Honduras, Nicaragua, Costa Rica and in August will head to Rwanda,  to assess the coffee for those country’s auctions.

About 40 lots of top-scoring coffees are often on the table for the International panel to review; picked by a national panel from hundreds of lots submitted by farmers from all over the prospective country.

There is keen competition among the growers to have their beans selected because auction bids come from as far away as Japan and Australia.   In 2010, 21 first-class Colombian coffees reached record prices at the COE auction with an average of $US12 a pound. “The farmers receive 85 per cent of the purchase price and got twice as much as they did last year,” Mr. Conary said,  “And I’m getting a quality coffee and paying a more than fair price, with the idea of continuing this ‘quality & price connection’ beyond the competition.”

Fair-trade guarantees farmers a minimum of $1.25 per pound plus premiums, according to figures released by the organization in March 2010.

“Fair-trade and Organic certification is a lot like having a minimum wage for farmers,” Mr.  Conary said, “There’s very little incentive for them to produce greater quality coffee, as long as they meet the certification criteria, which makes it a good safety net, but not a good way to galvanize a farmer to grow better quality – COE quality coffee.  Besides the fact that the emphasis on other certifications largely ignores cup quality,  which is necessary for the system to be truly sustainable and provide for higher prices.”

Over the past several years, Mr. Conary has won, lots from Honduras, Rwanda, Colombia, Brasil and Costa Rica COE.   These rare & one-of-a-kind coffees have been displayed & sold using the COE trademark in his espresso bars and at the many quality focused clients of his Roastery.

“I think COE is a great model.  It matches quality with price and allows roasters a chance to meet and become more intimate with the farmers that grow their coffee, with the hope of forging long term relationships based on common goals and the best tasting specialty coffee!”


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Carrboro Coffee Roastery Owner / Head Judge interviewed on CNN for 2009 World Barista Competition

Carrboro/Chapel Hill, NC – World Barista Certified (WBC) coffee professional Scott Conary served as a Head Judge at the World Competition on 4/16-19, at the World Congress Center in Atlanta, GA, during the Specialty Coffee Association of America’s (SCAA) Annual Convention; the largest gathering of coffee professionals in the U.S.

CNN Link can be found here:

Scott certified to judge by having passed the intense 2 day certification course. Scott is one of only 7 judges from the U.S. to have passed the certification class, and the only judge from NC.
Scott has lived in Carrboro/Chapel Hill since 1995, and has made it his mission to the community he lives in, and the coffee community at large, in his work to marry quality with sustainability by creating “Carrboro’s Living Room” in the Open Eye Café; a luxurious European Garden Café in Caffe Driade, and by sourcing & roasting the best quality coffee the world has to offer, as Carrboro Coffee Roasters.

Scott has been active in judging these coffee competitions since 2003 where he judged the first Southeast Regional Competition that took place in Southern Season’s cooking classroom in Chapel Hill.

Scott has been a WBC judge for the last three years: Berne, Switzerland in 2007; Tokyo, Japan in 2008 where he served as a Head Judge; and Copenhagen, Denmark in 2008; making this years Championship in Atlanta his 4th.
He has also served as a Judge for the Guatemalan, Canadian & Honduran National Barista Competitions in 2007 & 2008, as well as being a current member of the SCAA United Stated Barista Competition (USBC) Committee & Judges Certification Committee.

All Barista competitions worldwide reward demonstrated excellence in the art and skill of preparing and serving espresso. Entrants must make 12 beverages, including four espressos, four cappuccinos and four original signature drinks of their own creation, within 15 minutes in front of a panel of accomplished & certified industry judges. Competitors are based on taste, beverage presentation, technical skills, coffee knowledge and passion, and overall impression.

WBC info: