We are not the only coffee company that can buy Eduardo and Roberta's coffee.
How we roast it and how we prepare it makes it unique to us.
Which is why our coffee doesn't exist anywhere else.
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The reason we roast our coffee to this degree is to ensure in every cup has best of both worlds. Our belief is that every cup should have darker and lighter notes that stand out at different times while you enjoy.
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Our roast profile depending on who you talk to can be considered somewhere between a medium to dark roast. We roast our coffee to 425-430 degrees Fahrenheit.
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Once their beans arrive here in New Jersey, we roast them just across the river at a facility called Multimodal Roasting in Long Island City. We spent months dialing it in, testing, tasting, and fine-tuning every single batch until it hit exactly how we wanted it to.
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For their latest harvest, they hand-selected their ripest cherries, fermented them for 60 hours, then slow-dried them for 24 days — all to bring out the richest, boldest flavors possible.
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Here's why our coffee doesn't exist anywhere else...
Our coffee comes from a beautiful farm in Cerrado Mineiro, Brazil, run by two incredible people, Eduardo and Roberta Soares Pereira. They’re not just farmers — they’re coffee artists.
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We never talk about our coffee.
We feel like it can be a little pretentious.
We focus so hard on your experience every time you come to Buzz'd that sometimes we often overlook the product itself within your experience.
So let's be pretentious for a second.
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@eric__andrews Hi Eric, sent you a DM via on Instagram regarding a few of your YouTube videos I watched. Was hoping you’d be able to help us out with a problem we’re trying to solve. Let us know if you can be of assistance.
Buzz’d Truck Schedule: (rest of week)
Wednesday - Southgate Shopping Center in Massapequa
Thursday/Friday - Private Events
We will be back in Southgate on Monday (6/5)