Roasteries / Chocolate Fish Coffee Roasters
Chocolate Fish Coffee Roasters
Sacramento, CA, USA
Chocolate Fish Coffee Roasters was founded in Sacramento in 2008 by husband-and-wife team Andy and Edie Baker, who began roasting in-house in 2010 after a Roasters Guild trip to Guatemala — the name comes from a New Zealand confection given as thanks for a good deed. In August 2023 the Bakers sold the business to current owners Ali Syed and Asif Alvi. Chocolate Fish now runs 6 Northern California cafés plus 2 Sacramento International Airport kiosks, sourcing small-batch, recently-harvested beans from Guatemala, Colombia, Costa Rica, Honduras and El Salvador, and runs an active café franchise program. ROAST Magazine 2023 Roaster of the Year finalist; Golden Bean North America runner-up.
8
coffees
USA
base
Locations
Chocolate Fish – Sac Hyatt / Downtown
1123 12th St, Sacramento, CA 95814Daily 06:00–17:00
(916) 930-6681
Chocolate Fish – East Sac Cafe & Roastery
4749 Folsom Blvd, Sacramento, CA 95819Daily 06:00–17:00
(916) 451-5181
Chocolate Fish – Land Park / Curtis Park
2940 Freeport Blvd, Sacramento, CA 95818Daily 06:00–17:00
(916) 346-4731
Chocolate Fish – Folsom
25055 Blue Ravine Rd, Ste 100, Folsom, CA 95630Daily 06:00–17:00
(916) 358-9950
Chocolate Fish – Modesto
1030 J Street, Modesto, CA 95354Mon–Thu 07:00–16:00 · Fri–Sun 07:00–17:00
(209) 859-9096
Chocolate Fish – SMF Airport Terminal B (Baggage Claim kiosk)
6900 Airport Blvd, Sacramento, CA 95837Daily 06:00–20:00
Coffees
8 coffees
“Mists of Gold” — a nod to direct-trade partner Gold Mountain Coffee Growers and to the golden clouds that streak the Jinotega valley. A washed community lot grown at 1,300–1,600 m. Source: chocolatefishcoffee.com (roaster’s own copy).
Brown sugar, dark cherry acidity, soft tea-like body
Honey-processed single origin from Cerro San Luis, Costa Rica. Source: chocolatefishcoffee.com.
From Asproguate, a women-owned and -run cooperative of 300+ female producers whose programme trains members in finance, farm and health improvements while securing fair prices. Most farms are under 5 hectares, grown organically at 1,800–2,100 m and hand-harvested November–April. Source: chocolatefishcoffee.com (roaster’s own copy).
Butterscotch, stone fruit, full creamy body
Single-estate coffee from Joconte Estate, Honduras. Source: chocolatefishcoffee.com.
House espresso blend — Silver Medal Espresso-with-Milk, Golden Bean NA 2017; Bronze 2016. Source: chocolatefishcoffee.com.
Semi sweet dark chocolate, caramel, subtle orange acidity, lush creamy mouthfeel
From third-generation producer Rodrigo Sánchez Valencia’s Monteblanco farm in Huila; Rodrigo is often credited with helping discover and cultivate Pink Bourbon, now thought to be an Ethiopian landrace. Cold Washed, a process his team pioneered in 2015: de-pulped cherries ferment 76 hours in a cold room, are fully washed, then shade-dried on raised beds for 26–28 days. Source: chocolatefishcoffee.com (roaster’s own copy).
Lemongrass, lychee, bergamot Earl Grey, orange blossom honey
A rare variety Rodrigo Sánchez Valencia found on his family’s Monteblanco farm in Huila, planted by his grandfather. Cold Natural: whole cherries ferment 76 hours in a cold room, sun-dry for 6 days, then finish in the shade for 20+ days. Sweet and complex with fruits and florals over a natural-process funk; good as filter and espresso. Source: chocolatefishcoffee.com (roaster’s own copy).
Toasted coconut, tropical fruit, strawberry, passion fruit, vanilla
