Small batch · All organic · Moraga, California
A micro roastery in the East Bay hills. We roast organically grown beans in small batches, to order.
Moraga Creek Coffee is a small-batch, all-organic coffee micro roastery in Moraga, California, founded in 2025. Every coffee it roasts is organically grown, roasted in limited batches rather than mass produced, and offered as whole bean in three roasts: a medium everyday roast, a bold single origin from Ethiopia and a light single origin from Guatemala. The roastery ships fresh-roasted coffee and is launching to the public soon; questions go to @moragacreekcoffee on Instagram.
The lineup
We keep the lineup deliberately short. Three coffees we can roast perfectly, in small batches, instead of a wall of blends. Every one is organically grown.
Everyday · House blend
Organically grown · Whole bean
Our flagship. Smooth and balanced, built to be the coffee you reach for before anything else is awake. Forgiving in a French press, excellent with milk.
$24 12 oz · whole bean
Notify meBold · Single origin
Ethiopia · Organically grown
A bold, complex single origin for the mornings that need a push. Big fruit up front, cocoa on the finish. Brew it as pour over and let it open up.
$26 12 oz · whole bean
Notify meBright · Single origin
Guatemala · Organically grown
Clean, bright and easy to drink. A light roast with no bitterness and no crash, which is why it is the one we take up the hill.
$22 12 oz · whole bean
Notify meNot on sale yet. Join the launch list and you will hear first.
Recent roast
Alongside our three core roasts we keep a rotating single origin on the roaster. Right now it is a washed Ethiopian lot from the Buture Cooperative: sweet and clean, with stone fruit and a refreshing acidity.
Small batch, by definition
A small batch roaster roasts coffee in limited quantities instead of one continuous high-volume run. That is not a marketing word. It changes the coffee in three concrete ways.
Small batches let us follow each roast by sight, sound and smell, and adjust heat and airflow as the beans move through first crack instead of trusting a preset.
Coffee peaks days after roasting, not months. We roast close to the ship date so the bag that lands on your counter is near its best, not the end of its shelf life.
Working in small volumes means we can buy specific organic lots and tell you the country, the farm and the harvest, rather than blending to hide defects.
All organic, no exceptions
Every coffee we roast is organically grown. Not a single-origin side project, not a premium tier, the entire lineup.
Organic coffee is grown without synthetic pesticides or fertilizers. That matters for the people picking it, for the soil and streams around the farm, and for what ends up in your cup. It also tends to mean shade-grown, slower-ripening cherries, which is where sweetness comes from.
Grown without synthetic pesticides or fertilizers, which protects farm workers and the water downstream.
Organic lots are typically grown under shade, where cherries ripen slowly and build more sweetness.
We buy specific organic lots and name the origin on the bag, so you can follow a coffee back to a place.
Everything is roasted in Moraga, California, in the East Bay, by the people who sell it to you.
How it works
Small, traceable lots of organically grown green coffee, chosen by cup quality first.
Each lot gets its own roast curve, developed by tasting, so the origin shows up in the cup.
Limited batches, watched start to finish, never a continuous high-volume run.
Whole bean, roasted close to the ship date, so it arrives near its peak rather than past it.
A small batch coffee roaster roasts coffee in small, carefully controlled quantities instead of one continuous high-volume run. Smaller batches let the roastmaster watch every batch by sight, sound and smell, adjust the roast curve in real time, and roast close to the ship date, so the coffee arrives fresh rather than sitting in a warehouse.
Organically grown whole bean coffee in three roasts: a medium everyday house roast, a bold single origin from Ethiopia and a light single origin from Guatemala.
Moraga, California, in the East Bay region of the San Francisco Bay Area. All coffee is roasted in Moraga and shipped from our roastery.
Yes. We are an all-organic roastery: every coffee we roast is organically grown, meaning grown without synthetic pesticides or fertilizers. Read more about our organic standard.
We are launching soon. Join the launch list below and we will email you the moment the first batches are ready to order.
Instagram is the fastest way to reach us: @moragacreekcoffee. Questions about roasts, wholesale, subscriptions or the launch all come to the same inbox.
Whole bean, so the coffee stays fresh as long as possible. If you need a specific grind for filter, espresso or French press, message us on Instagram and we will point you at the right roast.
Launch list
The first small batches will be limited. Leave your email and we will tell you the day they are ready.
One email when we launch. Nothing else.