Four Barrel Coffee - Specialty Coffee Roaster | Unpacking Coffee [Skip to content](#main-content) [ ![Unpacking Coffee Logo](/images/cuppin-logo.svg) Unpacking Coffee ](https://unpacking.coffee) [ Coffees ](https://unpacking.coffee/coffees) [ Roasters ](https://unpacking.coffee/roasters) [ Cuppings ](https://unpacking.coffee/cuppings) [ Recipes ](https://unpacking.coffee/recipes) [ Origins ](https://unpacking.coffee/origins) [ Log in ](https://unpacking.coffee/login) [ ](https://unpacking.coffee/login "Log in") [ Register ](https://unpacking.coffee/register) [ ](https://unpacking.coffee/register "Register") [ Roasters ](https://unpacking.coffee/roasters) Four Barrel Coffee Four Barrel Coffee ================== Four Barrel Coffee is an independent, locally owned specialty coffee roastery founded in 2008 in San Francisco's Mission District, known for directly sourcing beans from farmers in Latin America, Indonesia, and East Africa. They roast on a vintage German roaster using highly trained people rather than computers, emphasizing cleanness, sweetness, acidity, and complexity in every cup. A notable fixture of San Francisco's third-wave coffee scene, Four Barrel operates cafes and wholesale accounts while championing producer relationships and quality of life throughout the coffee supply chain. Watch Episode Read Transcript - [ Four Barrel Coffee Website ](http://fourbarrelcoffee.com/) - [ Four Barrel Coffee on Twitter ](https://twitter.com/fourbarrel?lang=en) - [ Four Barrel Coffee on Facebook ](https://facebook.com/Four-Barrel-Coffee-111745868854244/) - [ Four Barrel Coffee on Instagram ](https://instagram.com/fourbarrelcoffee/?hl=en) - [ Thrillist 21 Best Coffee Roasters ](https://thrillist.com/drink/nation/the-21-best-coffee-roasters-in-the-country) - [ The Mill ](http://themillsf.com/#about) - [ Website Designer ](https://needmoredesigns.com) - [ Illustrator ](https://www.kevintudball.com) ![Four Barrel Coffee](/storage/roaster-profiles/109/featured.jpg) THE CONVERSATION Ray: Hi Kandace! This is Unpacking Coffee. Today, we’re talking about Four Barrel Coffee Roasters, San Francisco, California. Kandace: Four Barrel just turned seven. Ray: Right. Kandace: In August. Just got on Thrillist as one of the 21 best coffee roasters in the nation! Beyond that, they’re just amazing! Ray: Yeah. Kandace: Yeah. So, we’ve known the Four Barrel People for a long time. Ray: So, Four Barrel was started seven years ago by Jeremy Tooker. We actually have known Jodi…I actually used to work with Jodi at Stumptown. Kandace: Hi Jodi! Ray: They seem to be on the road like two hundred days out of the year. So they spend a lot of time looking for amazing coffees. Let’s talk about the space. The canonical spot is on Valencia. It has a little bike space out front. Kandace: The park-let. Ray: I’m sure it has a name. Kandace: The park-let right? The park-let! Yeah. Ray: They serve coffee out back. They have a main bar where they serve espresso. They have a pour-over bar. Kandace: The slow bar is particularly interesting to me because it’s the way it’s set up, right? You can walk in and you can have a long conversation about your barista and get to know everything about your coffees. But if you wanna walk in and have a shot of espresso and leave then there’s a line for you. Ray: Right. Kandace: And so, it’s wonderful because you never have that experience of one person who’s sort of like hanging out wanting to talk about coffee and there’s like five people behind… Ray: They also roast in there. They have their HQ in there. Kandace: Their roaster is a vintage German Probat. Ray: Yes. Kandace: So they do talk a lot about the fact that their coffee is made by hand and not computers. And also they have an artist and writer and residence there and so…. Ray: Yeah. So Kevin Tudball does the very distinctive graphics for them. Kandace: Yeah. And then Matthew Hein does the writing. I mean they talk about the coffee and the handmade approach, but then they also support artists and have someone on staff that’s like continuously creating all of their..not just their merchandise but their posters and events and you can see that playfulness throughout. Ray: Yeah. Kandace: Yeah. On the Thrillist List. Ray: Mhm. Kandace:They were the only ones who mentioned their website. And one of the things they mentioned—by the way we made their website—one of the things they mentioned is that they are sorting coffees by flavors instead of region and I think that was something that was really interesting to be doing. Ray: They’re small in terms of, you know, what you would think for someone who has been around for seven years and is such a household name. They partnered with Josey Baker to open The Mill and then they have their main spot and then one other. They have three locations. Kandace: Can we talk about the Mill? Ray: Sure! Toast. They have toast. Really good toast. Kandace: So that was a really interesting space because it looks completely different than the Four Barrel Space. Ray: Right. Kandace: It’s little less….might I say….hipster? Ray: It looks more like a bakery. Kandace: Jeremy said that. And one of the things that Jeremy has talked about is the fact that he, when he was opening up that space went into the community and asked people what they really wanted and what a lot of people were saying was a bakery. And so, he ended up partnering with his friend Josie, and kind of giving that area what they were asking for and instead of making another Four Barrel, kind of made what that space wanted or needed. And, it’s just, it’s beautiful. But it’s also serving amazing Four Barrel Coffee. Yeah. Ray: Yup. Kandace: And toast. Ray: And toast. So, I would also say that, we had a chance to speak to Mike Squires. Mike: My name is Mike Squires. And I am, I like to call myself the brand ambassador for Four Barrel to New York and the east coast, and, I think they would call me an account manager. I think brand ambassador sounds so much more sophisticated and I have a mustache so… Ray: Are you, your account like, you do the whole west coast? Mike: I do the east coast. Ray: Oh east coast. Mike: Yeah I don’t know if you’ve looked at a map lately. Kandace: So you’ve probably known Mike about as long as you’ve known Jodi. Ray: Right I’ve known both of them for… Kandace: Almost 20 years? Ray: I’m just gonna cut to Mike there. Mike: You wanna see my cupping kit? Ray: Yeah I’d love to. Mike: Aw this is fun! Ray: Yeah show us your cupping. Mike: Okay so here’s my cupping kit. I bring the kit as it exists right now. I have four cups here on the top. Here’s some Chemex filters that I didn’t use in the last tasting. Base, three layers. I have some signage. Here’s my kettle down here. Scale. Couple of scales. Chemex. My grinder. My hopper. Timer here, That’s the whole kit-n-caboodle right there Ray. That’s all it takes to get it done buddy. Kandace: They also have the whole De La Paz line. Ray: That’s true. Kandace: Which is all based on blends. Ray: Mhm. Kandace: I find that really interesting too because they basically took like three flavor profiles and they created blends that were in that profile and so they’re all like one color. So you’ve got the red, the yellow the blue and I think it’s kind of, you start with the lightest and most accessible blend and then you can sort of work your way. But they are one of the few coffee roasters that’s going out and sourcing coffee specifically for their blend. So this isn’t a blend that’s there to like, hide coffees that other people don’t want. It’s a blend that’s there specifically curated. Ray: Mhm. Kandace: And their Peel Sessions are pretty amazing right? Ray: It’s a really good blend. Kandace: Yeah. Ray: We have been subscribers of the Four Barrel espresso here for ages. It was a family favorite. Kandace: Mhm. Ray: But it’s always a delight to try when they’ve got something new, that you know….an exciting coffee that we haven’t tried. Kandace: Yeah. I also love the way they celebrate their birthdays. So every time they hit like a big birthday, they give out free coffee all day and have like kind of big events around that. G: And photo booths… Kandace: Photo booths. Ray: Photo booths. G: Free cake. Kandace: Free cake yeah. Ray: A former bay area resident here telling us all the fun stuff they do. Yeah. That’s nice! What I thought was funny is I was on their Twitter and they’re just now having a Christmas party, and it’s March! They said they got really busy you know. I guess when you’re spending a lot of time in origin and stuff it’s really hard to figure out when to have a Christmas party because a lot of the…I think during the, you know, that’s the harvest season right around Christmas so a lot of times they’re not all gonna be there. Kandace: Yeah. Ray: What else can we say about Four Barrel? They’re really into their mugs. We have a couple of their mugs and they’re favorites around here too. And they uh, look there’s the little boar! Four Barrel Coffee, San Francisco, California. Awesome. It’s awesome. Watch the Show https://vimeo.com/159717274 THE CONVERSATION Ray: Hi Kandace! This is Unpacking Coffee. Today, we’re talking about Four Barrel Coffee Roasters, San Francisco, California. Kandace: Four Barrel just turned seven. Ray: Right. Kandace: In August. Just got on Thrillist as one of the 21 best coffee roasters in the nation! Beyond that, they’re just amazing! Ray: Yeah. Kandace: Yeah. So, we’ve known the Four Barrel People for a long time. Ray: So, Four Barrel was started seven years ago by Jeremy Tooker. We actually have known Jodi…I actually used to work with Jodi at Stumptown. Kandace: Hi Jodi! Ray: They seem to be on the road like two hundred days out of the year. So they spend a lot of time looking for amazing coffees. Let’s talk about the space. The canonical spot is on Valencia. It has a little bike space out front. Kandace: The park-let. Ray: I’m sure it has a name. Kandace: The park-let right? The park-let! Yeah. Ray: They serve coffee out back. They have a main bar where they serve espresso. They have a pour-over bar. Kandace: The slow bar is particularly interesting to me because it’s the way it’s set up, right? You can walk in and you can have a long conversation about your barista and get to know everything about your coffees. But if you wanna walk in and have a shot of espresso and leave then there’s a line for you. Ray: Right. Kandace: And so, it’s wonderful because you never have that experience of one person who’s sort of like hanging out wanting to talk about coffee and there’s like five people behind… Ray: They also roast in there. They have their HQ in there. Kandace: Their roaster is a vintage German Probat. Ray: Yes. Kandace: So they do talk a lot about the fact that their coffee is made by hand and not computers. And also they have an artist and writer and residence there and so…. Ray: Yeah. So Kevin Tudball does the very distinctive graphics for them. Kandace: Yeah. And then Matthew Hein does the writing. I mean they talk about the coffee and the handmade approach, but then they also support artists and have someone on staff that’s like continuously creating all of their..not just their merchandise but their posters and events and you can see that playfulness throughout. Ray: Yeah. Kandace: Yeah. On the Thrillist List. Ray: Mhm. Kandace:They were the only ones who mentioned their website. And one of the things they mentioned—by the way we made their website—one of the things they mentioned is that they are sorting coffees by flavors instead of region and I think that was something that was really interesting to be doing. Ray: They’re small in terms of, you know, what you would think for someone who has been around for seven years and is such a household name. They partnered with Josey Baker to open The Mill and then they have their main spot and then one other. They have three locations. Kandace: Can we talk about the Mill? Ray: Sure! Toast. They have toast. Really good toast. Kandace: So that was a really interesting space because it looks completely different than the Four Barrel Space. Ray: Right. Kandace: It’s little less….might I say….hipster? Ray: It looks more like a bakery. Kandace: Jeremy said that. And one of the things that Jeremy has talked about is the fact that he, when he was opening up that space went into the community and asked people what they really wanted and what a lot of people were saying was a bakery. And so, he ended up partnering with his friend Josie, and kind of giving that area what they were asking for and instead of making another Four Barrel, kind of made what that space wanted or needed. And, it’s just, it’s beautiful. But it’s also serving amazing Four Barrel Coffee. Yeah. Ray: Yup. Kandace: And toast. Ray: And toast. So, I would also say that, we had a chance to speak to Mike Squires. Mike: My name is Mike Squires. And I am, I like to call myself the brand ambassador for Four Barrel to New York and the east coast, and, I think they would call me an account manager. I think brand ambassador sounds so much more sophisticated and I have a mustache so… Ray: Are you, your account like, you do the whole west coast? Mike: I do the east coast. Ray: Oh east coast. Mike: Yeah I don’t know if you’ve looked at a map lately. Kandace: So you’ve probably known Mike about as long as you’ve known Jodi. Ray: Right I’ve known both of them for… Kandace: Almost 20 years? Ray: I’m just gonna cut to Mike there. Mike: You wanna see my cupping kit? Ray: Yeah I’d love to. Mike: Aw this is fun! Ray: Yeah show us your cupping. Mike: Okay so here’s my cupping kit. I bring the kit as it exists right now. I have four cups here on the top. Here’s some Chemex filters that I didn’t use in the last tasting. Base, three layers. I have some signage. Here’s my kettle down here. Scale. Couple of scales. Chemex. My grinder. My hopper. Timer here, That’s the whole kit-n-caboodle right there Ray. That’s all it takes to get it done buddy. Kandace: They also have the whole De La Paz line. Ray: That’s true. Kandace: Which is all based on blends. Ray: Mhm. Kandace: I find that really interesting too because they basically took like three flavor profiles and they created blends that were in that profile and so they’re all like one color. So you’ve got the red, the yellow the blue and I think it’s kind of, you start with the lightest and most accessible blend and then you can sort of work your way. But they are one of the few coffee roasters that’s going out and sourcing coffee specifically for their blend. So this isn’t a blend that’s there to like, hide coffees that other people don’t want. It’s a blend that’s there specifically curated. Ray: Mhm. Kandace: And their Peel Sessions are pretty amazing right? Ray: It’s a really good blend. Kandace: Yeah. Ray: We have been subscribers of the Four Barrel espresso here for ages. It was a family favorite. Kandace: Mhm. Ray: But it’s always a delight to try when they’ve got something new, that you know….an exciting coffee that we haven’t tried. Kandace: Yeah. I also love the way they celebrate their birthdays. So every time they hit like a big birthday, they give out free coffee all day and have like kind of big events around that. G: And photo booths… Kandace: Photo booths. Ray: Photo booths. G: Free cake. Kandace: Free cake yeah. Ray: A former bay area resident here telling us all the fun stuff they do. Yeah. That’s nice! What I thought was funny is I was on their Twitter and they’re just now having a Christmas party, and it’s March! They said they got really busy you know. I guess when you’re spending a lot of time in origin and stuff it’s really hard to figure out when to have a Christmas party because a lot of the…I think during the, you know, that’s the harvest season right around Christmas so a lot of times they’re not all gonna be there. Kandace: Yeah. Ray: What else can we say about Four Barrel? They’re really into their mugs. We have a couple of their mugs and they’re favorites around here too. And they uh, look there’s the little boar! Four Barrel Coffee, San Francisco, California. Awesome. It’s awesome. Watch the Show https://vimeo.com/159717274 No coffee offerings have been added for this roaster yet. Log In to Cup Log in to your account Enter your email and password to continue Email address Password Remember me Cancel Log in Need an account? 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[ ### [ Mexico Maria Méndez ](https://unpacking.coffee/coffees/187-mexico-maria-mendez) by [ Heart Coffee Roasters ](https://unpacking.coffee/roasters/47-heart-coffee-roasters) Process Washed Varieties [Bourbon](https://unpacking.coffee/varieties/9-bourbon) Country [Mexico](https://unpacking.coffee/origins/mexico) Region Chiapas Elevation 1400m First noted Aug 19, 2026 Last tasted Aug 19, 2026 1 cupping [ plum](https://unpacking.coffee/flavors/10 "plum") [ almond](https://unpacking.coffee/flavors/37 "almond") [ cola](https://unpacking.coffee/flavors/98 "cola") ](https://unpacking.coffee/coffees/187-mexico-maria-mendez) [ ### [ The Answer ](https://unpacking.coffee/coffees/186-the-answer) by [ Cat & Cloud Coffee ](https://unpacking.coffee/roasters/44-cat-cloud-coffee) Process Washed, Natural Elevation 1,100-1,900m Source Various First noted Aug 17, 2026 Last tasted Aug 19, 2026 2 cuppings [ chocolate](https://unpacking.coffee/flavors/108 "chocolate") [ caramel](https://unpacking.coffee/flavors/23 "caramel") [ fruit](https://unpacking.coffee/flavors/250 "fruit") [ butterscotch](https://unpacking.coffee/flavors/32 "butterscotch") [ berries](https://unpacking.coffee/flavors/199 "berries") ](https://unpacking.coffee/coffees/186-the-answer) [ ### [ Nelson Flores ](https://unpacking.coffee/coffees/185-nelson-flores) by [ Sweet Bloom Coffee Roasters ](https://unpacking.coffee/roasters/201-sweet-bloom-coffee-roasters) Process Washed Species Arabica Varieties [Pacamara](https://unpacking.coffee/varieties/27-pacamara) Country [El Salvador](https://unpacking.coffee/origins/el-salvador) Region Chalatenango Elevation 1632m First noted Aug 16, 2026 0 cuppings ](https://unpacking.coffee/coffees/185-nelson-flores) [ ### [ Takele Mammo ](https://unpacking.coffee/coffees/184-takele-mammo) by [ Cat & Cloud Coffee ](https://unpacking.coffee/roasters/44-cat-cloud-coffee) Process Washed Varieties [Wild Heirloom Ethiopia Arabica Cultivars](https://unpacking.coffee/varieties/93-wild-heirloom-ethiopia-arabica-cultivars) Country [Ethiopia](https://unpacking.coffee/origins/ethiopia) Region Yirgacheffe Elevation 1800 - 2100m Source Takele Mammo Denbi First noted Aug 14, 2026 Last tasted Aug 14, 2026 2 cuppings [ rooibos](https://unpacking.coffee/flavors/249 "rooibos") [ apricot](https://unpacking.coffee/flavors/4 "apricot") [ dried strawberry](https://unpacking.coffee/flavors/248 "dried strawberry") [ black tea](https://unpacking.coffee/flavors/65 "black tea") [ watermelon](https://unpacking.coffee/flavors/111 "watermelon") ](https://unpacking.coffee/coffees/184-takele-mammo) [ ### [ Juan Puerta Mango ](https://unpacking.coffee/coffees/183-juan-puerta-mango) by [ Resident Coffee Roasters ](https://unpacking.coffee/roasters/296-resident-coffee-roasters) Process Co-fermented and experimental (Mango) Varieties [Castillo](https://unpacking.coffee/varieties/13-castillo) Country [Colombia](https://unpacking.coffee/origins/colombia) Region Quindío Elevation 1386m Source La Sirena First noted Aug 11, 2026 Last tasted Aug 11, 2026 3 cuppings [ mango](https://unpacking.coffee/flavors/15 "mango") [ mango lollipop](https://unpacking.coffee/flavors/246 "mango lollipop") [ fruit rollup](https://unpacking.coffee/flavors/245 "fruit rollup") [ jumex mango nectar](https://unpacking.coffee/flavors/247 "jumex mango nectar") [ cream](https://unpacking.coffee/flavors/86 "cream") ](https://unpacking.coffee/coffees/183-juan-puerta-mango) [ ### [ Fondo Paez ](https://unpacking.coffee/coffees/182-fondo-paez) by [ Amavida Coffee Roasters ](https://unpacking.coffee/roasters/294-amavida-coffee-roasters) Certifications Organic Country [Colombia](https://unpacking.coffee/origins/colombia) Source Fondo Paez Cooperative First noted Aug 09, 2026 Last tasted Aug 09, 2026 1 cupping [ brown sugar](https://unpacking.coffee/flavors/28 "brown sugar") [ apricot](https://unpacking.coffee/flavors/4 "apricot") [ caramel](https://unpacking.coffee/flavors/23 "caramel") ](https://unpacking.coffee/coffees/182-fondo-paez) [ ### [ Santa Maria ](https://unpacking.coffee/coffees/181-santa-maria) by [ The Boy & The Bear ](https://unpacking.coffee/roasters/292-the-boy-the-bear) Process Anaerobic Natural Varieties [Tabi](https://unpacking.coffee/varieties/70-tabi) Country [Colombia](https://unpacking.coffee/origins/colombia) Region Santander Source Hacienda Cafetera La Pradera First noted Aug 09, 2026 Last tasted Aug 09, 2026 1 cupping [ black tea](https://unpacking.coffee/flavors/65 "black tea") [ dried fig](https://unpacking.coffee/flavors/138 "dried fig") [ dark chocolate](https://unpacking.coffee/flavors/34 "dark chocolate") ](https://unpacking.coffee/coffees/181-santa-maria) [ ### [ San Antonio La Paz ](https://unpacking.coffee/coffees/180-san-antonio-la-paz) by [ Water Avenue Coffee ](https://unpacking.coffee/roasters/291-water-avenue-coffee) Process Washed Varieties [Caturra](https://unpacking.coffee/varieties/12-caturra), [Bourbon](https://unpacking.coffee/varieties/9-bourbon), [Castillo San Ramon](https://unpacking.coffee/varieties/100-castillo-san-ramon) Country [Guatemala](https://unpacking.coffee/origins/guatemala) Region Sierra de Las Minas Elevation 1200-1400m First noted Aug 05, 2026 Last tasted Aug 05, 2026 1 cupping [ orange](https://unpacking.coffee/flavors/17 "orange") [ caramel](https://unpacking.coffee/flavors/23 "caramel") [ black walnut syrup](https://unpacking.coffee/flavors/244 "black walnut syrup") ](https://unpacking.coffee/coffees/180-san-antonio-la-paz) [ ### [ Ethiopian Kercha ](https://unpacking.coffee/coffees/179-ethiopian-kercha) by [ Cat & Cloud Coffee ](https://unpacking.coffee/roasters/44-cat-cloud-coffee) Country [Ethiopia](https://unpacking.coffee/origins/ethiopia) Region Guji First noted Aug 03, 2026 Last tasted Aug 03, 2026 1 cupping [ milk chocolate](https://unpacking.coffee/flavors/33 "milk chocolate") [ cane sugar](https://unpacking.coffee/flavors/29 "cane sugar") [ vanilla](https://unpacking.coffee/flavors/27 "vanilla") [ strawberry ice cream](https://unpacking.coffee/flavors/243 "strawberry ice cream") ](https://unpacking.coffee/coffees/179-ethiopian-kercha) [ ### [ Finca Santa Cruz Washed ](https://unpacking.coffee/coffees/178-finca-santa-cruz-washed) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Varieties [Typica](https://unpacking.coffee/varieties/34-typica), [Bourbon](https://unpacking.coffee/varieties/9-bourbon) Country [Mexico](https://unpacking.coffee/origins/mexico) Region Chiapas Harvest 2026 Source José And Karina Argüello First noted Jul 28, 2026 Last tasted Aug 04, 2026 3 cuppings [ chocolate](https://unpacking.coffee/flavors/108 "chocolate") [ earl grey tea](https://unpacking.coffee/flavors/242 "earl grey tea") [ citrus](https://unpacking.coffee/flavors/110 "citrus") [ grapefruit](https://unpacking.coffee/flavors/20 "grapefruit") [ lime](https://unpacking.coffee/flavors/19 "lime") ](https://unpacking.coffee/coffees/178-finca-santa-cruz-washed) [ ### [ Gamaliel Ríos Ortíz ](https://unpacking.coffee/coffees/177-gamaliel-rios-ortiz) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Honey Varieties [Peñasco](https://unpacking.coffee/varieties/99-penasco), [Typica](https://unpacking.coffee/varieties/34-typica) Country [Mexico](https://unpacking.coffee/origins/mexico) Region Chiapas Harvest 2025 Source La Concordia First noted Jul 21, 2026 Last tasted Jul 21, 2026 1 cupping [ peach](https://unpacking.coffee/flavors/3 "peach") [ citrus](https://unpacking.coffee/flavors/110 "citrus") [ caramel](https://unpacking.coffee/flavors/23 "caramel") [ butterscotch](https://unpacking.coffee/flavors/32 "butterscotch") ](https://unpacking.coffee/coffees/177-gamaliel-rios-ortiz) [ ### [ Finca Santa Cruz Natural ](https://unpacking.coffee/coffees/176-finca-santa-cruz-natural) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Varieties [Geisha](https://unpacking.coffee/varieties/16-geisha) Country [Mexico](https://unpacking.coffee/origins/mexico) Region Chiapas Source Finca Santa Cruz First noted Jul 19, 2026 Last tasted Jul 19, 2026 1 cupping [ chilled red wine](https://unpacking.coffee/flavors/240 "chilled red wine") [ lime](https://unpacking.coffee/flavors/19 "lime") [ cacao nibs](https://unpacking.coffee/flavors/241 "cacao nibs") ](https://unpacking.coffee/coffees/176-finca-santa-cruz-natural)