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About Banshee + Cinder Coffee

Banshee + Cinder is committed to using sustainably-sourced coffee beans produced with respect for the environment and the farmers who grow them. We have sourced premium 100% Fair Trade, Organic and Rainforest Alliance Certified Arabica Coffee from around the world. These farms grow and harvest their coffee using environmentally and socially responsible practices, where there is strictly controlled use of agrochemicals; protecting forests, rivers, soils, and wildlife is conserved; workers are treated with respect, properly equipped, and their children are given access to education and medical care. 

Rainforest Alliance Certified coffee nursery in Guatemala. Photo: Courtesy of Rainforest Alliance

We Love Our Coffee:

We make sure your coffee tastes best from home. Your favorite mug will always be filled with freshly roasted, in-season coffee that is crafted exactly how you like it. 

No other roasts the way we do – our roasters were designed exclusively for us, resulting in unparalleled flavor profiles. We always roast in small batches to ensure that you receive the freshest coffee when it is delivered to your door. Make your home brew your favorite with Banshee + Cinder.


Roasted coffee should be kept in an airtight container, away from moisture and sunlight. Coffee will retain much of it's flavor for about a year in the sealed bag, or 2 years in the freezer. Plan to use opened coffee within a week for the best flavor.

Grind Guide:

Espresso Home espresso machines
Fine Aeropress / Drip Brew (cone filter)
Standard Drip Brew (flat bottomed filter) / reusable coffee pods
Medium Coarse Pour Over - Chemex / Melitta
Coarse French Press / Percolator / Cold Brew

 Roast Guide:

Light Roast
Light brown in color with no oil on the surface of the beans, the light roast is generally preferred for milder coffee varieties. This roast has a light body, a toasted grain flavor and pronounced acidity. Here acidity refers to a flavor profile that is considered dry, bright, and tangy. Light roasts also retain most of the caffeine from the coffee bean.

Medium Roast
This roast is medium brown in color with a non-oily surface, and a stronger body than the light roast. Medium roasts lack the grainy taste of the light roast, exhibiting more balanced flavor, aroma, and acidity. There is slightly less caffeine than light roast, but the coffee retains more caffeine than a dark roast. It is often referred to as a Breakfast Roast, City Roast, or American Roast.

Dark Roast
This roast produces shiny dark brown beans with an oily surface. It has a pronounced bittersweet, spicy, and sometimes smoky flavor. Dark roast has the least acidity and a lower caffeine content than medium and light roasts. Coffees with robust, burly flavor qualities like dark chocolate and earthiness hold up to a dark roast well, allowing their origin qualities to shine through. Examples of dark roast include French Roast, Italian Roast, and New Orleans Roast. This roast is generally preferred for Espresso.

  • As coffee roasts get darker, they lose the origin flavors of the beans and take on more flavor from the roasting process. The body of the coffee also becomes heavier.
  • Lighter roasts have more acidity than darker roasts.
  • Light roasted beans are dry, while darker roasts develop oil on the bean surface.
  • The caffeine level decreases as the roast gets darker.

About Coffee Roasting:

Roasting is a heat process that turns coffee into the fragrant, dark brown beans we know and love.

Roasting brings out the aroma and flavor that is locked inside green coffee beans. Beans are stored green, a state in which they can be kept without loss of quality or taste. Roasting causes chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process. In this state the beans are ready to be ground and brewed.

Once roasted, however, they should be used as quickly as possible before the fresh roast flavor begins to diminish.


Coffee photo by Janko Ferlic