Pilgrim Roasters

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Pilgrim Roasters

Coffee roastery & cafe based in Philadelphia's Manayunk neighborhood.

09/22/2026

Coffee has a way of making the final moment feel simple.

But we’d be lying if we said getting this beautiful end result is simple though.

Every coffee passes through a long series of touch points before it reaches you. The work at origin, the decisions made throughout processing and drying, the way a coffee is roasted to bring out its best qualities, and the care taken when it is finally ground and brewed.

For us, roasting is one part of that larger responsibility. It is the paying attention, making small adjustments, and finding the place where the natural sweetness, structure, acidity, and character come together without asking the coffee to become something it isn’t.

Then there’s preparation, dosing, grinding, water, and temperature. Every single choice has an effect on what ends up in the cup.

And eventually, all of those decisions become something you can experience for yourself.

A coffee that feels vibrant or comforting, or something you weren’t expecting. Something you want to slow down to pay attention to, or simply something really good to drink while you move through your morning.

There are a lot of hands, choices, and moments between coffee as a seed and coffee in your cup.

We’re grateful to be one of those touch points.

09/10/2026

Fall is on its way, which feels like a good time to revisit one of our favorites on the menu: matcha 🍵

Bright, balanced, and prepared with the same attention we bring to everything we serve. A matcha latte is a great alternative to start your day with as the mornings begin to cool.

Stop in to try our matcha and let us know what you think!

08/12/2026

Producer transparency is more than simply putting a name on a bag. It means understanding where a coffee comes from, how it was grown and processed, and the people and decisions behind it.

We’ve sourced coffee from Roger Ureña and Santa Teresa 2000 since Pilgrim opened in 2017. Over those years, we’ve had the opportunity to know Roger, his family, and the work that goes into each harvest.

That story is now entering a new chapter as Roger’s son, Alex, takes on more responsibility for the farm and mill while Roger moves toward retirement.

For us, transparency means recognizing those relationships and the years of work behind every coffee we serve.

Learn more about Roger, Alex, and our approach to sourcing at the link in bio.

08/03/2026

We’re loving our latest release from Malaki Estate, one of the few farms in Kenya still dedicated exclusively to growing traditional SL28 and SL34 varieties. 🇰🇪

Managed by mother-daughter team Florence and Jessica Marigi, this coffee is a beautiful example of what makes Kenyan coffee so unforgettable.

This peaberry delivers exactly what we love about the mutation: vibrant tropical fruit with a pineapple fruit punch quality, balanced by kiwi and fresh limeade. Bright, juicy, and incredibly refreshing.

And since summer is still in full swing it’s really enjoyable been as an iced pour over too.

Our simple recipe:
• Coffee: 25g
• Water: 250g (205 °F)
• Ice: 100g (plus more for serving)
(1:10:4 coffee, water, ice)

Brew directly over the ice for a crisp, sweet cup that lets the tropical fruit shine. 🍍

If you’ve never had a Kenyan peaberry before, this is a great place to start.

Available now online and in the café.

07/27/2026

Two new coffees from Malaki Estate have arrived 🇰🇪

Produced by mother and daughter Florence and Jessica Marigi, these mark our first single-producer releases from Kenya. Malaki Estate is one of the few remaining farms dedicated exclusively to traditional Kenyan varieties, and both lots offer vibrant expressions of SL28.

The Peaberry is bright and fruit-forward, with notes of pineapple, kiwi, and limeade. The AB is intensely sweet and sparkling, with notes of pomelo, Concord grape, and honey.

Single-producer coffees from Kenya are increasingly rare for us to source, making this a unique opportunity to experience two distinct selections from the same estate.

We encourage you to try both, available now at the link in our bio 🔗

07/08/2026

Let’s talk about process. Specifically, Honey vs. White Honey.

Honey process doesn’t mean honey is added to the coffee. It refers to the sticky fruit layer, called mucilage, that remains on the seed after the coffee cherry is pulped.

At Santa Teresa 2000, cherries are typically brought to the mill in the evening, left to rest overnight, and processed first thing the next morning. It’s a step the family believes adds complexity and sweetness to the final cup.

From there, the coffee is mechanically pulped using a Penagos eco pulper.

For many of the white honey coffees from Santa Teresa 2000, around 90% of the mucilage is removed before drying. This makes white honey one of the cleaner, more delicate expressions of the honey process, often highlighting sweetness, clarity, and structure without the heavier fruit character of darker honey processes.

The coffees are then dried at elevation on raised beds or patios protected by a greenhouse for roughly 8 to 15 days, until they reach the right moisture content.

A careful process shaped by altitude, airflow, sun, and time.

07/06/2026

Meet Roger Ureña.

Roger has been working in coffee since he was young, learning from his parents and grandparents on the farms of Tarrazú, Costa Rica.

At 15, he began working in coffee on his own, first with a coffee nursery and later with his first plantation. After years of growing coffee and selling through a cooperative, Roger made the decision to process his own cherries at Santa Teresa 2000 Micromill + Farm.

That decision gave him more control over quality, processing, and the future of his family’s work.

Today, Santa Teresa sits high in the mountains between 1,900 and 2,050 masl. The farm spans 60 hectares, with 10 hectares planted in coffee and the rest preserved as protected forest.

Over the years, Roger has continued investing in the land, the mill, and the coffees themselves, planting varieties like Sudan Rume, Wush Wush, Geisha, SL-28, Typica Mejorado, Pacamara, Bourbon, Villalobos, and Catuai.

We’re grateful to roast coffees from Roger and the Ureña family, and to share these coffees with you.

Explore Roger’s current offerings through the link in our bio.

01/09/2025

What better way to start a new year than with a blog? 🤓

In our first post of 2025, we discuss the trip our roaster Dan took to Oaxaca, where he cupped and sampled dozens of coffees from producers in the region, and how he decided on the three that we purchased. We also highlight the historical challenges that Mexican coffee producers have faced, why things are changing, and how we’ve seen a major impact on the quality of the coffee as a result. Pretty cool, right?

To read all about it and get your hands on these new coffees, check the links in our bio!

12/23/2024

Holiday hours:
12/24 8a-2p
12/25 closed
12/26 8a-4p
12/27 8a-4p
12/31 7a-4p
1/1 8a-4p

07/11/2024

We’re excited to share this stellar coffee with you, produced by Wilson Sucaticona. Wilson is a third generation coffee producer located high in the Andes mountain range ⛰️ in Puno Peru 🇵🇪 . This washed bourbon lot has notes of rainer cherry 🍒 honey 🍯 and elegant soft white florals 🌸

This has been one of our favorites this year. Great range for espresso and excels on any brew method ☕️

Address

4120 Main Street
Philadelphia, PA
19127

Telephone

+12673315213

Website

http://www.pilgrimroasters.com/

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