

Est. 2016


Small batch specialty coffee roaster in downtown Steamboat Springs, Colorado. Every coffee is organic and roasted to present a distinct sense of place, with a lighter hand that highlights what is in each bean instead of covering it up. Founded by Steamboat native Gates Gooding, Seedhouse is now owned and operated by two Steamboat families, Ryan and Alyssa Stauffer and Kendra and Chase Lovins. Single origins on rotation, an espresso blend and a seasonal blend, sold by the bag, on subscription, and wholesale to cafes and grocery stores. The roastery at 1009 Lincoln Ave is open Tuesday and Thursday 9am to 4pm and Saturday 9am to 2pm.
Seedhouse Coffee was founded in downtown Steamboat Springs by Steamboat native Gates Gooding, who taught himself coffee from cultivation and processing up and set the roasting philosophy the company still runs on: highlight each coffee's unique qualities rather than obscure them with heavy roasting. Ryan Stauffer came on as an apprentice and worked his way up to head roaster. Andy and Kay Leigh Kearns owned the company through the COVID years, and at the start of 2022 they handed it to four friends: Ryan and Alyssa Stauffer and Kendra and Chase Lovins, two Steamboat families who now own and operate it. The coffee is all organic, sourced with the farmers in mind, and roasted in small batches in the roasting space downtown. The team gives a percentage of profits toward people, projects and initiatives making a difference, both in the Steamboat community and for the most vulnerable around the world, and they like to see adventure and great coffee converge. Their line for all of it: coffee with a sense of place.
Washed & Natural process
Their most savory roast, blended and roasted to pull pro-level espresso shots, and just as good on drip, French press or cold brew. Strong, full-bodied everyday cup.
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Limmu
Natural process
Grade 1 organic natural, hand-picked and dried 12 to 20 days on raised beds. Berry-forward with chocolate depth and stone fruit sweetness. Fruity without being funky.
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Washed process
Organic, washed. Named for the wasp Honduran farmers use against the coffee borer beetle. Smallholder lots from 1400 to 2000 meters, each cupped on its own merit.
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Swiss Water process
Organic Honduran decaf, water-process decaffeinated with no chemical additives or solvents, keeping the flavor of the green coffee while removing 99% of the caffeine.
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Lonya Grande, Amazonas
Natural process
Organic Gesha from Ronal Carranza Montenegro, Guardian Del Bosque, natural with a 120-hour fermentation. Bright acidity, tea-like body, fruity. 5 oz limited release.
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Chiapas
Washed process
Ki-Saya, their organic lot from Chiapas, named from the Mayan words for tasty and nature. Sourced through Covoya from smallholders. Clean, reliable, easy to love.
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Cajamarca
Washed process
From a cooperative of over 800 farmers in the hills of Cajamarca, at work since 1968. Bourbon, Typica and Caturra at 1600 to 2000 meters, washed and patio dried.
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Good coffee, wild places. Their organic summer blend, made to fuel a day of trout, singletrack or sunrise. Bag artwork by Eric Samuelson.
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Red Building in the back alley, 1009 Lincoln Ave, Steamboat Springs, CO 80487, USA
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