Bringing specialty coffee to South Royalton!
We source the best beans we can from around the world, showcasing their flavor profiles through the way we roast and serve them. While our coffee is global, our company supports local agriculture and the community.
Freshly Roasted Beans
We serve coffee as fresh as possible. Our two Ethiopian coffees (one washed/one natural), a Guatemalan and an espresso blend composed of Brazilian and El Salvador coffees have amazing flavor profiles. We’re developing a few more blends and will be bringing in coffee from other origins soon. Most of our roasts stay in the medium range.
Our Coffee Club is $60 per month for 2 pounds of single origin coffee plus a 12oz bonus bag of one of our most recent roasts. $50 if picked up locally at our shop. If you wish to join our Coffee Club please contact us.
We are now offering wholesale! Please contact us if you wish to set up an account.
Get our coffee online!
The Tasting Room
4-9pm Tuesdays and Fridays
First Branch Coffee was started by the three owners of Upper Pass Beer Company: Andrew Puchalik, Chris Perry, and Ivan Tomek. They have also opened up tasting room for the Upper Pass Beer Company in the back of the shop and are doing special events including Taco Tuesday and Flatbread Friday weekly.
The shop is managed by Andrew and his wife Lauren along with Monica Alsup who is also on the roasting team with Andrew and has her own small roasting company. Coffee consultant Adam Calver was brought in to help train baristas and launch the shop. We do all of our production roasting in-house on a 12 kg roaster and sample roasting on a 1 kg Mill City Roaster that Andrew learned to roast on. Our focus is sourcing high quality ethically sourced beans and roasting them to the sweet spot of their flavor profile. We roast our African coffees a bit lighter and our SoRo espresso blend a bit darker but in general favor a medium roast profile.
In addition to coffee we offer a variety of specialty teas, steamed drinks (maple steamers, hot cocoa, chai, golden milk and matcha) and a variety of pastries made both in house and sourced by other local bakers. In December we will start offering a savory menu from the kitchen from 10-2.