Nobletree Coffee is the culmination of passion and precision. Through our dedicated work as farmers, roasters, and baristas, we offer specialty coffees meticulously produced on our own farms and sourced from around the world.

Nobletree's name reflects the coffee tree's alluring history and is a nod of respect to those who first transported coffee trees from their native home in Ethiopia to the tropics of the Atlantic. Today, Nobletree Coffee continues that tradition of respect by valuing everyone involved in growing, roasting, and preparing coffee as invaluable team members united in working toward the common goal of delivering a superior product to the most discerning consumers.

Nobletree's vertically integrated business model is unique for the coffee industry. Our passion begins with the soil on our two Brazilian estates, Fazenda Santa Izabel and Fazenda Monte Verde in Minas Gerais, where Nobletree's dedicated agronomy team carefully selects the coffee varietals most suited to the farms' microclimates and monitors cultivation through innovative precision agriculture techniques.

Nobletree's coffees are separated and processed in small batches using diverse processing methods that best unlock each coffee's singular attributes. The result is an array of vibrant, exciting coffees with fully traceable and transparent histories. Much of Nobletree's work on its farms is dedicated to investigation and experimentation, including planting new varietals in new places and applying creative processing methods in order to yield an unparalleled matrix of coffee offerings. Since we monitor and control the entire production process, our coffees are inherently sustainable and our farms are designed to endure for future generations.

Our state-of-the-art roasting facility is located in Red Hook, Brooklyn. The roasting facility has been meticulously built out to encompass the intricate details of producing phenomenal coffee. With a temperature and humidity controlled green coffee storage area, and vintage, rebuilt 1930’s and 40’s era Probat roasters, all combined with an SCAA certified teaching lab, every detail has been masterfully designed to maximize the Nobletree experience. Nobletree Coffee is the result of the combined experience and expertise of the team of passionate professionals behind it. CEO John Moore has been an industry leader for over twenty years; Director of Agribusiness, Byron Holcomb merges New York specialty coffee experience to align our farm operations to the modern day specialty coffee market. Working along side our Director of US operations, Matt Swenson and Byron worked tirelessly to bridge the initial gap between farm and roaster. While continuing to build upon the operations in NYC, Matt will begin to teach Q courses in our certified lab. Director of Coffee, Eric Taylor, has roasted coffee since 2003 and has lived and worked with quality producers in 10 different coffee producing nations in Africa.

At Nobletree we are never complacent and we work tirelessly to bring you the best coffee products and experiences. The benefit of being a truly vertically integrated company is that we do not employ “Soil to Sip” as convenient catchphrase; for us, coffee—from the fertile ground of our farms to the velvety foam of the perfect latte—is an all-encompassing way of life. This comprehensive, inclusive understanding of the ways in which coffee connects people to the environment and to each other is what we strive to offer you with every bean and every cup.

NOBLETREE COFFEE STAFF
John Moore, CEO
Byron Holcomb, Director of Agribusiness
Matt Swenson, Director of US Operations
Eric Taylor, Director of Coffee & Sourcing
Sue Fawver, Director of Grocery, Commercial & Private Label Sales
Nigel Hall, Brand Manager
Demir Osteen, Service Director
Nina Barba, Office Manager
Andy Mullins, Lead Barista
Anna Collins, Production Lead
Ian Terry, Production & Roasting Assistant