Tony's Coffee Upland Medium Roast Ground Coffee - 12oz

Think: graham cracker, melted chocolate bar and perfectly toasted marshmallow

Formally known as Backcountry Blend

If you were to drop by Tony's and ask us to describe our favorite cup of coffee, you would quickly notice a trend. The outdoors. The only thing we love more than making coffee is making coffee in the outdoors. The beauty of the Pacific Northwest combined with the anticipation surrounding your first cup on a crisp morning, is the perfect equation for a memorable coffee experience. No matter how you choose to brew in the woods (we love our Aeropresses), make sure to take a mental snapshot that you can look back on when you return to the daily grind.

The smell of freshly roasted coffee came to Bellingham in 1971. From the beginning, we roasted our coffee in small batches, selecting the best beans we could find from around the world.

In the early years we roasted in our coffeehouse, a street level space in Fairhaven’s historic Terminal Building. We filled glass jars with freshly-roasted beans from Antigua to Yirgacheffe.

The coffeehouse brought locally-roasted coffee and espresso to Bellingham, becoming one of the cultural staples in the community. From the start, it was clear to us that coffee brings people together.

Our roasting operation has long since outgrown the coffeehouse, but we are still proud to call Bellingham home.

Even after 40 years of roasting coffee, not a day goes by that we don’t discover something new. We have a passion for learning, which is why our crew regularly participates in Roasters Guild workshops, studying topics ranging from thermodynamics to sensory triangulation. Simply put, we’re constantly striving to develop the best flavors possible from our coffees.

We are keenly aware of the many hands it takes to prepare a great cup of coffee. Alfredo Pacas, a third-generation Salvadoran coffee farmer, and a direct trade partner of ours, says it best: “When I taste a great cup of coffee, I stop, because I know that it’s a miracle.”

We travel every year to meet with farmers and taste improvements in cup quality.

These relationships help to broaden our understanding and appreciation for all that goes into making a great cup of coffee.