Devoción Coffee - Specialty Coffee Roaster | Unpacking Coffee [ ](https://unpacking.coffee)[ ![Unpacking Coffee Logo](/images/cuppin-logo.svg) Unpacking Coffee ](https://unpacking.coffee/dashboard) [ Coffees ](https://unpacking.coffee/coffees) [ Cuppings ](https://unpacking.coffee/cuppings) [ Recipes ](https://unpacking.coffee/recipes) [ 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) Devoción Coffee Devoción Coffee =============== Watch Episode Read Transcript - [ Our full interview with Steven Sutton ](https://unpacking.coffee/steven-sutton-interview/) - [ Devoción ](https://www.devocion.com) - [ Devoción Twitter ](https://twitter.com/devocionusa) - [ Devoción Instagram ](https://www.instagram.com/devocionusa/) ![Devoción Coffee](/storage/roaster-profiles/88/featured.jpg) Hello Ray: I'm Ray. Kandace: I'm Kandace. Ray: Welcome to Unpacking Coffee. This week ... Kandace: I don't know how to say it, Ray! Aah! Ray: This week Devoción Coffee of Williamsburg, New York City. Kandace: This is a really interesting coffee roaster. Ray: Interesting roaster. Kandace: Interesting. Ray: They roast and sell only Colombian coffee. Kandace: Mm-hmm, with an O. Early Days in Colombia Ray: Why don't you tell me ... Why don't you tell me a bit about their history. Where did they come from? What do they do? Who started it? Kandace: Okay, so this is a company founded by Steven Sutton who we chatted with. He grew up in Colombia. And actually, when they first got started, they were a coffee shop in Colombia. Steven: I'm Steven Sutton from Devoción Coffee Roasters. I'm the founder and the CEO. We began in Colombia in 2006. Ray: Okay. Kandace: ... called Devotion. And they moved to ... Ray: New York City? Kandace: New York City. Move to New York Steven: By luck, actually, somebody offered me a management position in a new coffee distributor. So that's how I got introduced to coffee. But, it wasn't touching my heart. May 2005, we felt as a company that the company wasn't really going forward and I decided that I was going to pretty much quit the company and go to Colombia to do it myself. Farm Fresh Specialty Colombian Coffee Kandace: So one thing that's really interesting is they are the ... they talk about being the only farm-to-table roaster out there. Steven: I found out that Colombian coffee at that time was not seen as an interesting place to get coffee because people were grabbing the same coffees. And what I found out is that the third wave way of purchasing coffee was still not implemented there. That's why you would see the Stumptowns and Intelligentsias of the world go more to Africa and Central American countries and Colombia being kind of this like old school boring country. But what I found out is it was not boring at all. It was a raw diamond waiting to be cut, and what I did is I implemented—I believe one of the first, for sure the first—network for a coffee roaster that would go into all of these zones in Colombia. Doesn't matter if it was a safe zone or a rough zone. We would go find the Tipicas, Borbons, Caturras—those amazing coffees that were just out there waiting to be found. Dry Milling Ray: Your coffee, is harvested, it's dry milled in Bogotá and then ... Kandace: Always dry milled, and he told us why. Steven: The moment we dry mill, that's the moment the green bean is exposed to oxygen, the germ gets more excited and actually introduces more oxygen into the center of the bean, that's the moment where the quality starts going down. From that moment to a roaster it takes us sometimes less than seven days (our average right now is ten days from dry milled to your cup). And that is unheard of, and that's what Devoción right now stands for. Yirgacheffe Ray: One of the things that I thought was most interesting is that they actually have a Yirgacheffe. There is a farm that they source from that gets Yirgacheffe. So you can actually have Colombian Yirgacheffe. Steven: What we do here is obviously we don't focus too much on origin. We focus much more on notes and characteristics. And I will show you coffees just like Ethiopian. I actually have a Yirgacheffe variety are between Ethiopian that was done in Colombia, and it tastes like Ethiopian. So Colombia right now is going through this phase that you'll find Geishas, Mokkas, Sudan...I mean you'll find anything you want in varieties in Colombia, and you will actually find it profiles that you find elsewhere. Branding Ray: Right here we have a bag of the Toro, a Caturra coffee. They use this set of typography, the sort of typewriter, and then the sort of, I don't know what you'd say, the middle ages scribe font. Kandace: So this branding was all Neo Associates and this happened as they were moving from Colombia to the States. And it's interesting because they focused on actually bringing out more parts that were Colombian. Ray: It's cool when you look at the packaging, instead of showing the world map, with the country of origin, they show the country with the district of origin within Colombia. Also I love that they actually have the green date and the roast date. A lot of times when you get coffee you'll see a roast date, but you won't necessarily know how long it's been sitting in the warehouse. Kandace: Ohhh, nobody gets to do that, that's killer. Seasons Change Steven: As time passes by you, you can understand that if you want to do something so amazing, you really have to focus on one thing. And if you go around the world that's beautiful, I appreciate it, I think it's a wonderful job to have, but you leave gaps. And one of the gaps that you leave open is you cannot do fresh coffee because you run into seasonalities ... Unless, you are willing to tell your client that you are only going to do Ethiopia for two months. Just so you know, some type of example. Colombia is the only place where you can go year round, and really have coffees that are under a month fresh. And ... roasted on a bag or served on a cup. I mean it's just, the only way to do it. Kandace: Oh, and have you seen their space? Ray: The space is lovely. Kandace: The big wall of plants and uh, just feels like ... somewhere you want to be. Ray: Devoción Coffee of Williamsburg, New York City. Watch the Show https://vimeo.com/218527033 Hello Ray: I'm Ray. Kandace: I'm Kandace. Ray: Welcome to Unpacking Coffee. This week ... Kandace: I don't know how to say it, Ray! Aah! Ray: This week Devoción Coffee of Williamsburg, New York City. Kandace: This is a really interesting coffee roaster. Ray: Interesting roaster. Kandace: Interesting. Ray: They roast and sell only Colombian coffee. Kandace: Mm-hmm, with an O. Early Days in Colombia Ray: Why don't you tell me ... Why don't you tell me a bit about their history. Where did they come from? What do they do? Who started it? Kandace: Okay, so this is a company founded by Steven Sutton who we chatted with. He grew up in Colombia. And actually, when they first got started, they were a coffee shop in Colombia. Steven: I'm Steven Sutton from Devoción Coffee Roasters. I'm the founder and the CEO. We began in Colombia in 2006. Ray: Okay. Kandace: ... called Devotion. And they moved to ... Ray: New York City? Kandace: New York City. Move to New York Steven: By luck, actually, somebody offered me a management position in a new coffee distributor. So that's how I got introduced to coffee. But, it wasn't touching my heart. May 2005, we felt as a company that the company wasn't really going forward and I decided that I was going to pretty much quit the company and go to Colombia to do it myself. Farm Fresh Specialty Colombian Coffee Kandace: So one thing that's really interesting is they are the ... they talk about being the only farm-to-table roaster out there. Steven: I found out that Colombian coffee at that time was not seen as an interesting place to get coffee because people were grabbing the same coffees. And what I found out is that the third wave way of purchasing coffee was still not implemented there. That's why you would see the Stumptowns and Intelligentsias of the world go more to Africa and Central American countries and Colombia being kind of this like old school boring country. But what I found out is it was not boring at all. It was a raw diamond waiting to be cut, and what I did is I implemented—I believe one of the first, for sure the first—network for a coffee roaster that would go into all of these zones in Colombia. Doesn't matter if it was a safe zone or a rough zone. We would go find the Tipicas, Borbons, Caturras—those amazing coffees that were just out there waiting to be found. Dry Milling Ray: Your coffee, is harvested, it's dry milled in Bogotá and then ... Kandace: Always dry milled, and he told us why. Steven: The moment we dry mill, that's the moment the green bean is exposed to oxygen, the germ gets more excited and actually introduces more oxygen into the center of the bean, that's the moment where the quality starts going down. From that moment to a roaster it takes us sometimes less than seven days (our average right now is ten days from dry milled to your cup). And that is unheard of, and that's what Devoción right now stands for. Yirgacheffe Ray: One of the things that I thought was most interesting is that they actually have a Yirgacheffe. There is a farm that they source from that gets Yirgacheffe. So you can actually have Colombian Yirgacheffe. Steven: What we do here is obviously we don't focus too much on origin. We focus much more on notes and characteristics. And I will show you coffees just like Ethiopian. I actually have a Yirgacheffe variety are between Ethiopian that was done in Colombia, and it tastes like Ethiopian. So Colombia right now is going through this phase that you'll find Geishas, Mokkas, Sudan...I mean you'll find anything you want in varieties in Colombia, and you will actually find it profiles that you find elsewhere. Branding Ray: Right here we have a bag of the Toro, a Caturra coffee. They use this set of typography, the sort of typewriter, and then the sort of, I don't know what you'd say, the middle ages scribe font. Kandace: So this branding was all Neo Associates and this happened as they were moving from Colombia to the States. And it's interesting because they focused on actually bringing out more parts that were Colombian. Ray: It's cool when you look at the packaging, instead of showing the world map, with the country of origin, they show the country with the district of origin within Colombia. Also I love that they actually have the green date and the roast date. A lot of times when you get coffee you'll see a roast date, but you won't necessarily know how long it's been sitting in the warehouse. Kandace: Ohhh, nobody gets to do that, that's killer. Seasons Change Steven: As time passes by you, you can understand that if you want to do something so amazing, you really have to focus on one thing. And if you go around the world that's beautiful, I appreciate it, I think it's a wonderful job to have, but you leave gaps. And one of the gaps that you leave open is you cannot do fresh coffee because you run into seasonalities ... Unless, you are willing to tell your client that you are only going to do Ethiopia for two months. Just so you know, some type of example. Colombia is the only place where you can go year round, and really have coffees that are under a month fresh. And ... roasted on a bag or served on a cup. I mean it's just, the only way to do it. Kandace: Oh, and have you seen their space? Ray: The space is lovely. Kandace: The big wall of plants and uh, just feels like ... somewhere you want to be. Ray: Devoción Coffee of Williamsburg, New York City. Watch the Show https://vimeo.com/218527033 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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[ ### [ El Naranjo, Colombia ](https://unpacking.coffee/coffees/128-el-naranjo-colombia) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Varieties Caturra Country Colombia Region Nariño First noted Apr 04, 2026 Last tasted Apr 04, 2026 1 cupping [ plum ](https://unpacking.coffee/flavors/10 "plum") [ passion fruit ](https://unpacking.coffee/flavors/104 "passion fruit") [ cocoa butter ](https://unpacking.coffee/flavors/191 "cocoa butter") ](https://unpacking.coffee/coffees/128-el-naranjo-colombia) [ ### [ Sitio Da Torre ](https://unpacking.coffee/coffees/127-sitio-da-torre) by [ Square Mile Coffee Roasters ](https://unpacking.coffee/roasters/196-square-mile-coffee-roasters) Process Natural Varieties Yellow Bourbon Country Brazil Region Minas Gerais Source Álvaro Coli First noted Mar 30, 2026 Last tasted Mar 30, 2026 1 cupping [ cherry ](https://unpacking.coffee/flavors/5 "cherry") [ raspberry ](https://unpacking.coffee/flavors/6 "raspberry") [ black cherry ](https://unpacking.coffee/flavors/176 "black cherry") [ chocolate ganache ](https://unpacking.coffee/flavors/190 "chocolate ganache") ](https://unpacking.coffee/coffees/127-sitio-da-torre) [ ### [ San Jerónimo Tecoatl ](https://unpacking.coffee/coffees/126-san-jeronimo-tecoatl) by [ Paloma Craft Coffee ](https://unpacking.coffee/roasters/253-paloma-craft-coffee) Process Washed Varieties Bourbon, Typica Country Mexico Region Oaxaca Elevation 1600 - 1800m Source Sierra Mazateca First noted Mar 28, 2026 Last tasted Mar 28, 2026 1 cupping [ peach ](https://unpacking.coffee/flavors/3 "peach") [ key lime ](https://unpacking.coffee/flavors/188 "key lime") [ green mango ](https://unpacking.coffee/flavors/189 "green mango") ](https://unpacking.coffee/coffees/126-san-jeronimo-tecoatl) [ ### [ La Gladiola ](https://unpacking.coffee/coffees/125-la-gladiola) by [ Marigold Coffee ](https://unpacking.coffee/roasters/252-marigold-coffee) Process Washed Country Costa Rica Region Tarrazú First noted Mar 25, 2026 Last tasted Mar 25, 2026 1 cupping [ cinnamon ](https://unpacking.coffee/flavors/45 "cinnamon") [ chocolate ](https://unpacking.coffee/flavors/108 "chocolate") [ nectarine ](https://unpacking.coffee/flavors/126 "nectarine") ](https://unpacking.coffee/coffees/125-la-gladiola) [ ### [ Honduras Ramon Hernandez ](https://unpacking.coffee/coffees/124-honduras-ramon-hernandez) by [ Heart Coffee Roasters ](https://unpacking.coffee/roasters/47-heart-coffee-roasters) Process Washed Varieties Pacas Country Honduras Region Santa Barbara Elevation 1820m First noted Mar 23, 2026 Last tasted Mar 23, 2026 1 cupping [ jasmine ](https://unpacking.coffee/flavors/55 "jasmine") [ currant ](https://unpacking.coffee/flavors/137 "currant") ](https://unpacking.coffee/coffees/124-honduras-ramon-hernandez) [ ### [ Honduras Benjamin Paz Gesha - Limited Release ](https://unpacking.coffee/coffees/123-honduras-benjamin-paz-gesha-limited-release) by [ Heart Coffee Roasters ](https://unpacking.coffee/roasters/47-heart-coffee-roasters) Process Washed Varieties Geisha Country Honduras Region El Cedral Elevation 1680-1730mm First noted Mar 15, 2026 Last tasted Mar 15, 2026 1 cupping [ orange ](https://unpacking.coffee/flavors/17 "orange") [ jasmine ](https://unpacking.coffee/flavors/55 "jasmine") [ honeycomb ](https://unpacking.coffee/flavors/114 "honeycomb") ](https://unpacking.coffee/coffees/123-honduras-benjamin-paz-gesha-limited-release) [ ### [ Colombia Diego Bermudez Cardamom Cloud ](https://unpacking.coffee/coffees/122-colombia-diego-bermudez-cardamom-cloud) by [ Driftaway Coffee ](https://unpacking.coffee/roasters/251-driftaway-coffee) Process Double Fermentation/Soaking Varieties Castillo Country Colombia Region Huila Elevation 1960m Harvest 2025 Source Finca El Paraíso First noted Mar 13, 2026 Last tasted Mar 13, 2026 1 cupping [ cherry ](https://unpacking.coffee/flavors/5 "cherry") [ cardamom ](https://unpacking.coffee/flavors/48 "cardamom") [ butter ](https://unpacking.coffee/flavors/85 "butter") [ pistachio ](https://unpacking.coffee/flavors/187 "pistachio") ](https://unpacking.coffee/coffees/122-colombia-diego-bermudez-cardamom-cloud) [ ### [ Nelin Guzman Honduras ](https://unpacking.coffee/coffees/121-nelin-guzman-honduras) by [ Cat & Cloud Coffee ](https://unpacking.coffee/roasters/44-cat-cloud-coffee) Process Anaerobic Natural Country Honduras Region Santa Barbara Source Nelin Guzman First noted Mar 10, 2026 Last tasted Mar 10, 2026 1 cupping [ dark chocolate ](https://unpacking.coffee/flavors/34 "dark chocolate") [ berry wine ](https://unpacking.coffee/flavors/185 "berry wine") [ skittles ](https://unpacking.coffee/flavors/186 "skittles") ](https://unpacking.coffee/coffees/121-nelin-guzman-honduras) [ ### [ Remera ](https://unpacking.coffee/coffees/120-remera) by [ FLOWER CHILD COFFEE ](https://unpacking.coffee/roasters/248-flower-child-coffee) Process Washed Varieties Red Bourbon Country Burundi Region Kayanza Elevation 1,850-2,100m Harvest July 2025 Source Remera Washing Station First noted Mar 01, 2026 Last tasted Mar 01, 2026 1 cupping [ mixed berries ](https://unpacking.coffee/flavors/181 "mixed berries") [ whipped cream ](https://unpacking.coffee/flavors/182 "whipped cream") [ pink lady apple ](https://unpacking.coffee/flavors/183 "pink lady apple") ](https://unpacking.coffee/coffees/120-remera) [ ### [ fruit-forward flavor ](https://unpacking.coffee/coffees/119-fruit-forward-flavor) by [ 94 Celcius ](https://unpacking.coffee/roasters/250-94-celcius) First noted Mar 01, 2026 Last tasted Mar 01, 2026 1 cupping ](https://unpacking.coffee/coffees/119-fruit-forward-flavor) [ ### [ Evin Moreno Gesha ](https://unpacking.coffee/coffees/118-evin-moreno-gesha) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Varieties Geisha Country Honduras Region Santa Barbara Harvest July 2025 Source Evin Joel Moreno Reyes First noted Feb 26, 2026 Last tasted Feb 26, 2026 1 cupping [ elderflower ](https://unpacking.coffee/flavors/58 "elderflower") [ melon ](https://unpacking.coffee/flavors/180 "melon") [ meyer lemon ](https://unpacking.coffee/flavors/103 "meyer lemon") [ butterscotch ](https://unpacking.coffee/flavors/32 "butterscotch") ](https://unpacking.coffee/coffees/118-evin-moreno-gesha) [ ### [ Diego Horta – El Rincón ](https://unpacking.coffee/coffees/117-diego-horta-el-rincon) by [ Kafiex Roasters ](https://unpacking.coffee/roasters/249-kafiex-roasters) Process Anaerobic Natural Varieties Colombia Country Colombia Region Huila Source El Rincón First noted Feb 24, 2026 Last tasted Feb 24, 2026 1 cupping [ raspberry ](https://unpacking.coffee/flavors/6 "raspberry") [ dark chocolate ](https://unpacking.coffee/flavors/34 "dark chocolate") [ cherry ](https://unpacking.coffee/flavors/5 "cherry") ](https://unpacking.coffee/coffees/117-diego-horta-el-rincon)