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Monday 8am - 4pm Tuesday 8am - 4pm Wednesday 8am - 4pm Thursday 8am - 4pm Friday 8am - 4pm Saturday 8am - 4pm Sunday 8am - 4pm

Little Seed Coffee Roasters

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United States
Middlebury, VT
Little Seed Coffee Roasters

Roasting house + shop

10/02/2026

Celebrating FIVE years since we opened our doors!!! 🎉☕️🍰

09/23/2026

Mulled W**e Latte! 🍷 🍂

A take on mulled w**e that your friends won’t judge you for enjoying in the morning! We combine mulberry, orange, star anise, clove and brown sugar with espresso for a warm and cozy latte you’ll want to sip on slowly while staring up at the changing leaves.

Come enjoy one in the shop, while the season lasts! ☕️

09/22/2026

Carrot Spice Latte!! 🥕 🔥

We’re ringing in the first day of fall with our take on an autumnal spiced orange thing latte — think carrot cake goodness in your cup! Brown sugar, carrot, nutmeg, cinnamon and clove are combined with espresso and your choice of milk.

Now available in the shop through the fall season! 🍂 🍁

09/21/2026

On The Row | Espresso | Sitio Tomazini by Valdeir Tomazini | Espírito Santo, Brazil | Semi-Washed Process

Our newest iteration of ‘on the row’, the coffee we select and roast with a complex but consistent espresso in mind that both shines on its own and stands up to milk. Valdeir’s family has been producing excellent coffee in Espírito Santo for generations. His great grandfather first farmed the land. Valdeir, his wife, and children have been producing coffees here since 2001, with a focus on semi-washed coffees. This process leaves some of the pulp from the coffee cherry on the seed when it dries, leaving a subtle, rounded out sweetness. The farm boasts over 22 thousand trees, and cherries that ripen slowly and consistently. We taste cocoa cereal, lemon zest, and graham cracker.

09/16/2026

Kercha | Community Lot by Moplaco | Guji, Ethiopia | Natural Process

It’s coffee is from Heleanna Georgalis who runs Moplaco — her coffee company that has become famous for grade 1 natural sun-dried coffees, including this one. Heleanna meticulously selects the cherries for this coffee, floating the coffee brought in each afternoon to select only the ripest cherries. The farm is in Northern Guji, a previously uncharted area for Moplaco. Heleanna and her team weren’t able to explore the area mush outside of the growing region — rebels have made themselves comfortable in the hillsides around the area, and one of her employees was kidnapped while and held for ransom during their time in the area. A harrowing fact when enjoying this amazing coffee, but a reality faced by these coffee producers nonetheless. The coffee is magnificent. It’s vibrant and sweet, with balanced acidity. We taste black raspberry creemee, blueberry, and lemon icing.

09/15/2026

Shaka Kawa Kamino Community Lot | Illubabor, Ethiopia | Honey Process

Heleanna Georgalis runs Moplaco in Ethiopia, a company started by her father, Yiannis, in 1971. Yiannis was born in Ethiopia from parents who fled Europe during WWII and settled in Ethiopia, where he was born. Having grown up in and around the coffee industry, he founded in company in Harrar, Ethiopia. Heleanna has grown Moplaco’s reach, building out washing stations and adding farms to it’s portfolio. This coffee is grown in deep forests of Sheka — under shaded and dense canopy. It’s a honey process, meaning the coffee depulped and fermented in its mucillage, imparting a subtle fruit. It’s fermented in marble tanks and then dried from 15-21 days on African beds. This coffee brings a floral note to the palate as well. we taste sweet tea, nutmeg, jasmine and pomelo.

09/14/2026

New ‘Tasting Notes’ mug in dusty rose!! 🌹

We’ve yet to meet a mug that keeps our coffee hot or cold for longer. It’s ceramic-lined, so no metallic taste here — thanks to our friends at Fellow . There’s even a removable splash guard inside for bopping around in the foliage, spill-free! How fun is that?!

Come grab yours in the shop or online!

09/10/2026

BROWNIE | San Antonio by Carolina Ramirez | Antioquia, Colombia | 120 Hour Fermentation Black Honey Process

It’s BACK! We could hardly keep this one on our shelves last time, and we’re so excited to be roasting this coffee from Carolina Ramirez once again. Carolina’s farm, ‘San Antonio’, is one half coffee farms and one half nature reserve. Carolina manages her farm alongside her mother. They’ve maintained it as a space where the environment itself plays largely into the excellent quality of coffees they produce. She’s also a member of the Unblended Coffee young producer program. After studying law in Medellin, the pandemic sparked a change of location — and career — when she moved back home to the Andes and fell in love with specialty coffee production. She’s also an endurance runner! Brownie is Carolina Ramirez’s first experimental coffee, and also considered by her to be one of her her best (though we haven’t had the pleasure to try all her coffees, but we have to agree this one is stellar!) It’s hand-harvested at optimal ripeness, and fermented in an open steel tank for 140 hours, while filtering and pouring coffee cherry juice over the cherries twice a day, every single day. After this, the coffee is depulped and dried in the sun on open patios for three weeks. The result is a coffee that marries a chocolate-y, pastry-like depth with sweet red fruits and brightness.

We taste easy bake oven cake, lime, brownie corners, and cherry compote!

09/10/2026

Gilcimar Spavier | Espírito Santo, Brazil | Washed Process

Gilcimar Spavier’s farm is surrounded by Atlantic forest on a 12 hectare plot in the Castelo district of Espírito Santo, Brazil. He’s been running the farm with his brother-in-law, Jose Fortunado, for 8 years. His coffees bring more acidity than sweetness — he’s able to bring out deep florals and dark fruit. There’s a definitive earthiness to this coffee, akin to the smell when you walk into a good brewery, but delicate and flowery. We taste raisin, honey, cucumber seltzer, and b**r wort.

09/03/2026

Floral | El Sendero by Andres Martinez | Cauca, Colombia | Semi-Washed Process Fermented with B**r Yeast

We’re thrilled to have this coffee from ANDRES MARTINEZ in our rotation once again. Andres Martinez is a both coffee producer and biochemical engineer, previously working at Technicafe in Cuaca, an institute dedicated to coffee research and innovation. After this, he worked at El Paraíso, specializing in soil studies, before beginning his own coffee project. He now has two farms — one being El Sendero, where this coffee is grown. And, he’s only 30.

This coffee, after being hand-harvested, undergoes a first fermentation in full cherry with b**r yeast in closed tanks for 48 hours. The coffee is then depulped, and fermented a second time in closed tanks for a full day — this stage of the process enhances its floral characteristics. The coffee is lastly dried for 12-18 days , with increased sun exposure as the days continue. We taste orange blossom honey, bergamot, lemon balm, and fresh whipped cream.

Address

24 Merchants Row
Middlebury, VT
05753

Opening Hours

Monday	8am - 4pm
Tuesday	8am - 4pm
Wednesday	8am - 4pm
Thursday	8am - 4pm
Friday	8am - 4pm
Saturday	8am - 4pm
Sunday	8am - 4pm

Website

http://littleseed.coffee/

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10/02/2026

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09/22/2026

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09/16/2026

09/15/2026

09/14/2026

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09/03/2026

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