A luscious, delicious blend of naturally processed Colombian coffee and washed Honduras Santa Barbara. Camber notes they “particularly love this blend for espresso” but you’ll be just as happy brewing it up at home in your favorite brewer.
In addition to their subscription option, Camber is currently running a Benefit Series sharing 50% from sales of specially packed beans with their partner cafes and restaurants—from Coyle’s Bakeshop in Seattle to Konbi and Sqirl in Los Angeles. This award-winning Bellingham, Washington-based roaster is served at prestigious coffee bars throughout the US and at the fine dining destination Canlis. For at-home brews, they offer a Camber Coffee Club and a Coffee Subscription with four blend options or a Rotating Single Origin.
Seattle roasteries steal the espresso-hued spotlight in Washington state — and for good reason — but widen the frame a little and you’ll find the equally attention-worthy Camber Coffee nestled just a few towns short of the Canadian border. Camber offers their standard coffees and blends in 12 ounces or 5 pounds, shipped as whole beans or drip grinds. Right now, they’re also highlighting two vibrant fruit options from Kenya and Colombia, each packing so much flavor that they’re only sold in 8-ounce quantities.
We are huge fans of combining artists with coffee packaging. There are artists that we’ve featured here in this design series and thanks to the work of Camber Coffee we’re happily adding Rosa de Weerd to that list. de Weerd is the first artist featured in Camber Coffee’s new Artist Series coffees: a powerful collaboration of visual arts and exquisite coffees that debuted in November.
A beautiful all-day hang backed by one of the Northwest’s finest roasters, at the heart of one of the West Coast’s best little cities.
That Camber won in multiple categories is hardly a surprise, given that the coffeehouse does just about everything incredibly well. Its coffee is thoughtfully sourced and expertly roasted and brewed by its knowledgeable and friendly staff, including multiple Best of Bellingham winner and lead barista Gloria Baldwin. Its brunch menu, which changes with the seasons, is a creative and delicious way to start the day, whether you’re ordering their vegan cashew cream toast or the perfectly balanced rosemary lamb burger.
The story of Camber Coffee is a series of serendipitous events that organically led to a roastery and cafe that pushes the envelope of what “specialty coffee” means. From our conversation with co-founder David Yake, it’s clear to see that Camber is a company that is constantly challenging itself to innovate, create, connect, and delight the senses.
Camber Coffee is a microroaster out of Bellingham, Washington making a big splash with their beautiful coffee, classic design, and thoughtfully prepared food. Join co-founder David Yake as he talks about their quick rise, elegant packaging, and award-winning full café.
Two of the last three single origin winners have been coffees from Ethiopia, and Camber coffee’s Ethiopia Guji definitely follows suit. Camber was so careful in taking this lot, or all the particular coffee from one plot of land, from small producers and bringing out the delicate floral aromas and creating a juicy, fruit-filled cup. It’s truly a remarkable coffee that had our customers giving rave reviews.
Like so many incredible single origin coffees, they don’t always last long in our shop, and, unfortunately, this coffee is sold out. The good news is you can still try one of Camber’s current Ethiopian coffees or literally any of their other offerings and you’ll quickly see why they’re a Golden Mug winner.
The coffee you know already; the bread, the pastries, anything baked—here you will find one of the best selections of all of the above, anywhere in the country. Get your fill of both, along with Dutch baby pancakes, and chicken and waffles with redeye gravy, at Bellingham’s Camber—not only is this Washington’s best coffee roaster right now (and what a tight category), they’ve also thrown their hats in the ring, restaurant-wise, attempting and succeeding in creating a very good all-day café.