Tree HouseCoffee
A natural progression.
Single-origin lots and house blends roasted in-house. The same obsession we put into the beer, in your mug.
Cold brew on draft. Whole bean to take home. Direct ship to your door.
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Ready-to-drink cold brew.
Available for pickup at every Tree House location.
Staple blend whole beans
Four to start.
Roasted weekly in Charlton, dated for freshness, ground or whole bean. The lineup we keep on the wall year-round.
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Staple Blend
Monochrome
An entry into our core whole bean offerings. The blend of beans in our House Blend, roasted to a darker level. A careful development phase during roasting retains bright flavors while introducing bolder notes of fudge, walnut, and a hint of clove. No carbonic edge, no bitterness.
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Staple Blend
Aurora
Expressive yet approachable. Modernity meets classicality and the result is a characterful everyday coffee with comforting notes of chocolate and juicy blackberries. The product of a months-long development effort.
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Staple Blend
House
Designed to be familiar and approachable. Notes of milk chocolate and caramel. Versatile across every brewing method. Marries classicality with modernity to create something familiar and progressive at once.
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Espresso Blend
Paragon
Carefully selected, blended, and roasted. Well-rounded and easy-drinking, loaded with bright flavor: milk chocolate, marzipan, a hint of berries. Makes extraordinarily tasty cold brew. Smooth as butter across every brew method.
The term espresso here means we built it to perform in an espresso machine. It is a medium roast.
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The coffee we wanted didn’t exist somewhere else. So we roasted it ourselves. The way we brew beer. The way we do everything.
The story
Roasting our own coffee was inevitable.
The founding days of Tree House were fueled by the ubiquitous bean. Coffee beer followed naturally — sometimes with a local roaster, sometimes with one we’d never met.
An overarching and plainly stated theme of the Tree House long game is to be in direct control of every variable possible in our product and presentation. To make it exactly as we intend, and uniquely ours in a way that is irreplicable.
That is why we purchased a farm to grow our own fruit. That is why we have spent years building hands-on relationships with raw material suppliers, farmers, and hop growers. That is why we roast our own coffee.
Every coffee blend and roast profile that goes into our coffee beers — Single Shot, Double Shot, Abstraction Coffee, and dozens of others — is made in-house to precise specifications. The result is the cleanest, brightest harmony between coffee and individual base beer.
Beyond the beer program, our House Blend lineup expresses everything we love about coffee: a flavorful, clean, expressive, easy-drinking cup. Cold brew flows daily on draft. Bags of freshly roasted whole bean sit on the shelf at every location — like beer, coffee must be ground fresh and brewed right away for the best results, and buying beans at the source ensures that every time.
Single-origin lots and seasonal blends rotate through as the year shifts, capturing the moments of the cyclical transitions.
Each green coffee is vetted through a careful and deliberate process. We source samples, roast them to several different profiles on our sample roaster, choose the best beans, choose the best profile for each bean, and then proceed to the large roast.
A humble cup of coffee evokes so much strong emotion and memory it’s hard to overstate. Early mornings at a diner on a road trip. Waking up early to head out on a hike, fueling up over a tall cup. Holiday breakfasts with family. The smell. The taste. The high. Our approach to coffee is identical to our approach to beer: select and roast coffee that is pleasant to drink, delightfully delicious, and enjoyable all the way through the cup.
In the cup
Pleasant. Delightfully delicious. Enjoyable all the way through.
We approach coffee the way we approach beer. Select carefully, roast deliberately, and aim for a cup that gets better as it cools. Each green coffee is sample-roasted to several profiles before we choose the best bean and the best profile, then proceed to the large roast.