Roasteries / Methodical
Methodical
Greenville, South Carolina, United States
Methodical Coffee is a specialty roastery and café group founded in Greenville, South Carolina in February 2015 by three friends — David Baker, Will Shurtz and Marco Suarez — who set out to open a coffee shop that approached its craft, hospitality and atmosphere with intention. The company believes coffee is 'a shared experience, a small act of beauty that connects us to nature, to one another, and to our communities,' and organizes its work around five guiding values it calls the Methodista framework: mindful, personal, creative, tenacious and grateful. Methodical builds lasting, relational partnerships with producers who show a deep commitment to the health of their land and the well-being of their communities, and roasts each lot in small batches 'to express the life the coffee lived — the weather, the soil, and the place it grew.' What began as a single downtown storefront has grown into five Greenville-area locations plus a second city, Columbia, South Carolina, alongside online ordering, a Subscribe & Save program, a Club Methodical membership, home-brewing education and wholesale accounts. Source: methodicalcoffee.com.
38
coffees
United States
base
Locations
Methodical Downtown
101 N Main St Ste D, Greenville, SC 29601, United StatesMon–Fri: 7:00–17:00 · Sat–Sun: 8:00–17:00
+1 864-349-1913Methodical Stones Point
207 Wade Hampton Blvd, Greenville, SC 29609, United StatesMon–Fri: 7:00–17:00 · Sat: 8:00–17:00 · Sun: 8:00–14:00
+1 864-236-8449Methodical Commons
147 Welborn St, Greenville, SC 29601, United StatesMon–Sat: 7:00–17:00 · Sun: 8:00–14:00
+1 864-214-1295Methodical Bakery (at the Commons)
147 Welborn St, Greenville, SC 29601, United StatesFri–Sun: 7:00–13:00
+1 864-214-1295Methodical BullStreet
2149 Pickens St, Columbia, SC 29201, United StatesMon–Fri: 7:00–17:00 · Sat: 8:00–17:00 · Sun: 8:00–14:00
+1 803-445-1539Coffees
38 coffees
A richer, more relaxed dark-roast blend inspired by classic diner coffee and crafted for nostalgia, combining equal parts Honduran and Brazilian coffee for a nutty, chocolatey cup — good drip, with cream and sugar, or black. A Methodical best seller. Source: methodicalcoffee.com.
Bold, Dark Chocolate, Almond Butter. Source: methodicalcoffee.com
A 2023 collaboration with the Bicycle Film Festival, which celebrates bicycles worldwide through art, film and music across more than 100 cities. A portion of sales funds future festival events, including a dedicated kids' festival. Source: methodicalcoffee.com.
Chocolate, Berries, Brown Sugar. Source: methodicalcoffee.com
A best-selling blend, smooth, sweet and velvety, built to work whether taken black or with cream and sugar. Named after a paint-by-number rendition of an 18th-century portrait — classical with a down-to-earth twist. Source: methodicalcoffee.com.
Chocolate, Graham, Brown Sugar. Source: methodicalcoffee.com
A blend combining lots from three sustainable Brazilian farmers — Neto Ribeiro, Marcelo Valdevino and Luiz Saldanha — sourced through Capricórnio, a hub supporting small and medium-sized Brazilian operations. Chocolatey and nutty, in the classic Brazilian style. Source: methodicalcoffee.com.
Roasty, Dark Chocolate, Nutty. Source: methodicalcoffee.com
A naturally-processed lot from Andrés Cardona, a driven young farmer participating in the UVI Young Producer Program that supports emerging Colombian growers. Fruit-forward and complex, part of Methodical's relational sourcing and regenerative-farming partnerships. Source: methodicalcoffee.com.
Dark Chocolate, Strawberry, Boozy. Source: methodicalcoffee.com
A single-origin staple sourced exclusively from women-led farms within Asprotimana, the Association of Agriculture Producers from Timaná. Each producer handles harvest and post-harvest processing on her own infrastructure before Asprotimana mills, stores and exports the coffee, with drying times of 15-25 days depending on each farm's microclimate — a sourcing model that gives participating women premium pricing, visibility and reinvestment opportunity. Source: methodicalcoffee.com.
Caramel, Nutty, Citrus. Source: methodicalcoffee.com
A limited-release lot from Finca Los Nogales showcasing an innovative decaffeination method developed by Oscar and Angie Hernández — reducing caffeine at the farm level with materials from the same harvest, rather than relying on an external decaffeination facility. The result is a juicy, tart and herbaceous cup without the usual caffeine load. Oscar continues his family's legacy of experimentation, combining scientific method with traditional farming. Source: methodicalcoffee.com.
Strawberry, Apple, Chamomile. Source: methodicalcoffee.com
A limited release from Finca La Cabaña, farmed by sisters Sara and María Paula Tobón, who left other careers to dedicate themselves fully to coffee production. Sara aims to highlight the dedication of coffee growers and the importance of agriculture in Colombia. Sweet, decadent and juicy with every sip. Source: methodicalcoffee.com.
Caramel, Citrus, Plum. Source: methodicalcoffee.com
A fruit-forward experimental community lot combining small-scale batches from young Colombian producers across four departments through the Young Producer Program (YCA), supporting emerging growers' innovation. Complex and versatile, with dark chocolate, cacao nibs, a round body and a fruity finish; may carry trace strawberry notes typical of ferment-forward processing. Source: methodicalcoffee.com.
Stone Fruit, Berries, Chocolate. Source: methodicalcoffee.com
A natural-processed Java from Café Rivense del Chirripó, a family-run micromill in the Brunca region founded in 2005 by Régulo Ureña and Isabel Rojas, grown at ~1,700 masl. Cherries are harvested at peak ripeness, dried on raised beds with mechanical dryers, then milled and packaged on-site for complete traceability. The family practices shade management, soil analysis, water-source protection and wildlife-habitat preservation to minimize its environmental footprint. Soft yet full-bodied, with enticing aromatics, balanced acidity and a well-rounded sweetness. Source: methodicalcoffee.com.
Floral, Mixed Berries, Orange Candy. Source: methodicalcoffee.com
A single-lot honey-processed coffee from the same Ureña Rojas family micromill (founded 2005) as El Renacer, named for nearby indigenous ceremonial sites. Sweet, juicy and fruit-forward, with a complex yet approachable cup. Red Catuai, a compact high-yielding cultivar originally developed in Brazil, is common throughout Central America. Source: methodicalcoffee.com.
Melon, Cherry, Chocolate. Source: methodicalcoffee.com
A clean, classic single-origin from CoopeTarrazú, a cooperative of more than 5,000 members in one of Costa Rica's premier coffee regions, emphasizing sustainability alongside high-quality production. A juicy twist and nutty balance suited to any brew method. Source: methodicalcoffee.com.
Almond, Gingersnap, Plum. Source: methodicalcoffee.com
A collaboration with Dave Barnes and Jon McLaughlin, hosts of The Dadville Podcast — 'a podcast about life, love, and the pursuit of dadding.' Made for mowing, garage-cleaning and pressure-washing days, paired with a 'World's Best Dad' mug. Source: methodicalcoffee.com.
Chocolate, Graham, Brown Sugar. Source: methodicalcoffee.com
A blend personally selected by Eli Woolery and Aarron Walter, co-hosts of the Design Better podcast, striking a balance between boldness and brightness meant to focus and awaken creative energy. Eli brews it on a Chemex; Aarron pulls it as espresso on his Slayer. Source: methodicalcoffee.com.
Chocolate, Brown Sugar, Red Berries. Source: methodicalcoffee.com
A naturally-processed lot from Abore Station, dried slowly on elevated beds so the drying fruit imparts flavor into the beans — fruity, jammy and floral, with balanced sweetness and full body. Abore Station is described as a reference of excellence and resilience in Ethiopian coffee processing. Source: methodicalcoffee.com.
Raspberry, Citrus, Jammy. Source: methodicalcoffee.com
An approachable Ethiopian single-origin sourced through Methodical's importer, Crop to Crop, who has worked with the Layo Teraga Cooperative since 2013. Members grow coffee in semi-forested home gardens at high elevation. Floral aromatics, confectionery-like sweetness and a juicy, fruity complexity. Source: methodicalcoffee.com.
Orange, Papaya, Stone Fruit. Source: methodicalcoffee.com
A single-origin celebrating the cultural significance of wild Ethiopian arabica, sourced from more than 750 smallholders delivering to the Hangadi Washing Station across the forests of Hangadi, Tero and Dembi Uddo Kebeles. The natural process emphasizes fruit-forward flavor while meticulous post-harvest handling keeps the cup balanced. Source: methodicalcoffee.com.
Berries, Chocolate, Tea. Source: methodicalcoffee.com
A single-origin honoring the deep origins of wild arabica in Yirgacheffe, sourced through Balzac Brothers from the Yismashewa Washing Station, led by a producer with over three decades of experience emphasizing meticulous traceability and quality control. Source: methodicalcoffee.com.
Floral, Citrus, Tea. Source: methodicalcoffee.com
A limited-release honey-processed lot from the Osolo Washing Station in Guji — a Sidamic name meaning 'laughter' — where exporter Daye Bensa works with roughly 200 smallholder farmers. Red cherries are de-pulped without water, leaving the mucilage intact, then dried on raised beds for 12-13 days with careful turning. Cool nights and moderate sunshine let sugars develop gradually, building vibrant acidity, rich sweetness and a syrupy body. Daye Bensa has exported since 1996 and holds multiple Cup of Excellence placements; Methodical has partnered with them since 2020. Source: methodicalcoffee.com.
Orange, Agave, Blackberry. Source: methodicalcoffee.com
A balanced lot combining two classic varieties grown shade-grown at high elevation by more than 100 family producers represented by Transcafe, using traditional Guatemalan drying methods for consistent flavor. Smooth and sweet, crisp, bright and rich. Source: methodicalcoffee.com.
Chocolate, Apple, Caramel. Source: methodicalcoffee.com
Sourced through Beneficio San Vicente, a pioneering mill founded in the 1950s and now led by Benjamin Paz, who emphasizes direct trade, transparency and supporting farmers through both communal and single-farm lots. Sweet, nutty and indulgent, with chocolate and hazelnut-spread flavors. Source: methodicalcoffee.com.
Chocolate, Hazelnut, Brown Sugar. Source: methodicalcoffee.com
Walter Bautista is a fourth-generation coffee farmer who established his own 2,000-tree farm in 2016 in the rainy, challenging-to-dry Santa Bárbara region. Rich mountain soil gives clear, fruity flavors unique to Santa Bárbara coffees — Methodical purchases his entire annual harvest. Source: methodicalcoffee.com.
White Grape, Blackberry, Honey. Source: methodicalcoffee.com
An exclusive partnership with Imaginary Collective, a Greenville-based cycling brand co-founded by former professional cyclists TJ Eisenhart and Andrew Dahlheim, who raced with the US National Team and World Tour programs before bringing a fresh, colorful, hands-on approach to cycling design. Source: methodicalcoffee.com.
Dark Chocolate, Berries, Syrupy Body. Source: methodicalcoffee.com
A limited-release lot from the 97-hectare Kerehaklu Estate, grown within old-growth jungle and processed with a sourdough-style sequential fermentation using native yeasts and bacteria cultures. The estate blends biodiversity with science-based processing to produce a complex, sweet cup reminiscent of red apples and dried fruit. Source: methodicalcoffee.com.
Apple, Brown Sugar, Citrus. Source: methodicalcoffee.com
A limited-release lot from Ratnagiri Estate, established in 1927 and now in its third generation under Ashok and Divya Patre. The estate keeps microbiologists on staff to monitor fermentation with precision, pairing heritage farming with science-driven processing. The resulting cup carries chocolate and nutty undertones beneath its sweetness — clean, complex and distinctive, in the tradition of the 'Pearl Mountains' the estate is named for. Source: methodicalcoffee.com.
Caramel, Macadamia, Spice. Source: methodicalcoffee.com
A balanced darker roast — a step darker than Belly Warmer — with pleasant sweetness and none of the harshness typical of dark roasts. Works black or with cream and sugar; a Methodical best seller. Roasted to order in small batches and shipped within 1-2 business days for peak freshness. Source: methodicalcoffee.com.
Nutty, Roasty, Dark Chocolate. Source: methodicalcoffee.com
The espresso blend designed for Methodical's own cafés, now sold for home brewing. Built to cut through milk so the coffee's natural sweetness and complexity still come through in both straight shots and milk drinks. Methodical's suggested dial-in: 17.5g finely-ground dose, 38g yield, ~28-second shot. Source: methodicalcoffee.com.
Chocolate, Cherry, Brown Sugar. Source: methodicalcoffee.com
Part of Methodical's Signature Series house-coffee line. Methodical emphasizes relationally sourced beans and roasts each coffee in small batches to highlight its inherent sweetness, balance and complexity, roasting to order before shipping so freshness stays critical. Source: methodicalcoffee.com.
Signature Series house coffee. Source: methodicalcoffee.com
A specialty gift coffee created in partnership with Love Not Lost (soon Momento Foundation), a non-profit that provides photography, resources and community for people facing a terminal diagnosis, helping them and their families heal and thrive after loss. A portion of sales benefits the organization's mission. Source: methodicalcoffee.com.
Big Bold Hugs, Dark Chocolate, Almond Butter. Source: methodicalcoffee.com
Methodical's deepest, darkest roast — its take on an Italian-style dark roast — built to give bold richness and a surprising sweetness without the harsh bitterness dark roasts often carry. Positioned opposite the diner-style Belly Warmer as the choice for dark-roast enthusiasts. Source: methodicalcoffee.com.
Dark Chocolate, Smoky, Rich. Source: methodicalcoffee.com
A limited release from a family-operated farm where Fidel Huancas and his wife hand-select ripe cherries across three harvest rounds from July through October. Sweet and nutty with a hint of warm spice. Source: methodicalcoffee.com.
Pear, Cashew, Spice. Source: methodicalcoffee.com
A best-selling blend of two Ethiopian coffees, combining smooth dark chocolate and berry sweetness with a welcome citrus brightness. Versatile across espresso, pour-over and milk drinks. Named for a vintage paint-by-number portrait hanging in the original café. Source: methodicalcoffee.com.
Citrus, Berries, Dark Chocolate. Source: methodicalcoffee.com
A versatile blend designed to work broadly across brewing methods — espresso, drip, or espresso-based milk drinks — and to play well with flavor additions. Methodical's suggested dial-in: pour over 25g medium-ground coffee with 400g water at 201°F; espresso 18g finely-ground, pulled ~32 seconds for a 38g yield. Roasted to order and shipped Monday-Thursday for peak freshness. Source: methodicalcoffee.com.
Chocolate, Brown Sugar, Berries. Source: methodicalcoffee.com
A decaf collaboration between Sebastian Ramirez, known for innovative anaerobic lots, and Finca Las Flores, sharing a passion for pushing Colombian coffee forward. The EA method preserves the coffee's integrity by bonding with caffeine before a final steaming removes any residue, keeping the cup vibrant and fruity — strawberry, raspberry, brown sugar. Source: methodicalcoffee.com.
Strawberry, Raspberry, Brown Sugar. Source: methodicalcoffee.com
A decaf grown by smallholder producers in Nariño's La Unión area, hand-picked, fully washed and pulped same-day before EA decaffeination at Descafecol in Manizales — ethyl acetate derived from fermented sugarcane molasses bonds with the caffeine, which is then steamed off. Source: methodicalcoffee.com.
Citrus, Brown Sugar, Chocolate. Source: methodicalcoffee.com
A limited-release blend of coffees from Ethiopia, Honduras and Colombia that is aged for 14 days in wine-soaked whiskey barrels before roasting, giving a layered, fruit-forward cup with ripe peach, berries and a distinctly boozy character — without any actual alcohol. Released in small pre-order batches, roasted and shipped the same week. Source: methodicalcoffee.com.
Peach, Boozy, Berries. Source: methodicalcoffee.com
A decaf from small family-owned farms in Jimma using micro-wet mills and solar dryers, decaffeinated via the Mountain Water Process. Preserves a robust character with a mellow, pleasant sweetness. Source: methodicalcoffee.com.
Chocolate, Almond Brittle, Roasty. Source: methodicalcoffee.com
A seasonal blend built to bridge summer into fall, with a lively sweetness that gives way to the warmth and spice of autumn. Methodical describes it as layered and quietly expressive, where each component coffee yields to the next so the cup's character lives in the transitions between them — an aesthetic borrowed from watercolor painting, where colors blend without hard edges. Source: methodicalcoffee.com.
Milk Chocolate, Gingersnap, Hazelnut. Source: methodicalcoffee.com