We are Dean Allen and Joshua Landreth. We have been friends for over ten years, including seven years of touring the world with Black Stone Cherry. Through our travels, we have experienced the flavors of many cultures from the world as well as nationally. Through all of this, we have gained a passion for great food, coffee, beer, and cigars having one or more of the fore mentioned in 35 countries around the globe. But it’s our love for a deep rich coffee that has steered our vision to your cup. We decided to take our passion a little further and create our own brands. The first, obviously, is coffee.

We have been working with a roaster out of South Florida who has a family connection with a coffee bean farm in Condor Huila San Agustin, Columbia. It is a community of farmers who bring this top-quality grade bean to the roasters where they roast to our specs to give you
these unmatchable flavors. We are very proud of this endeavor and can’t wait to hear your responses after drinking your first cup.

Our goal is to create a national community of Middleton Coffee drinkers where you can choose how you want your coffee ground fresh when you put in your order. With this said, we welcome you to the Middleton Family and look forward to all the years we will have together.

The Journey For Our Coffee

Middleton Coffee is working with a family owned and operated coffee roaster in South Florida to bring naturally harvested Arabica Bean Coffee to you! Serving Three bold and exciting flavors Medium Roast, Dark Roast, and Dark Roast Decaffeinated!

Coffee farming in this remote region of south of Huila is different from other regions. More than farming, it is an art which has been passed on through generations. The family does their own harvesting, usually with the help of neighbors. After the red and ripe cherries are picked, they are depulped by passing them through a manual depulper at the farm. The pulp itself will be used later as a natural fertilizer. The mucilage is immediately removed through the wet process which dissolves its sucrose ingredients by leaving the beans in a processing tank anywhere from 12 to 18 hours.

Once this process is complete, farmers sun dry the parchment on patios, or on the roof of their houses (elbas). They have designed a mechanism by which they can slide the roof with pulleys to cover the coffee in case of rain. The other sun drying method, which is now commonly used, is “marquesinas” which are raised, ventilated beds covered by polyethylene. The coffee is dried and rotated to achieve the color and moisture uniformity.

The parchment is delivered directly by the producer to our own warehouse in Pitalito. At this stage, we have already agreed a premium over prevailing market prices. Once the coffee is received, it is carefully graded and cupped. The additional premiums are paid based on the cup score, evaluated by Condor’s staff who are Q Graders. The yields and amount of defects are also an important factor in determining the final premium.

Producers of San Agustin are a well selected group of small producers who understand our strict quality standards and are fully committed to produce and deliver their best coffees.

We have been working with this group of farmers for the last 20 years.