COMING IN HOT: PEET’S 2026 SUMMER INTERNS SPILL THE BEANS
Crafting great coffee requires passion, curiosity, and a thirst for learning. That’s exactly what our 12 summer interns brought to...Read more →ROASTING IN SEPTEMBER: ETHIOPIA SHEFINA HIGHLANDS
In the cool mountainous highlands of Ethiopia, patience is a flavor you can taste. Nestled within the Great Rift Valley,...Read more →MEET THE TEAM: LEAH BERAN – DELIVERING THE GOODS FOR PEET’S AND YOU
Running low on Peet’s beans? Our distribution team manager Leah Beran has you covered. This foodie from Chicago helps make...Read more →ROASTING IN AUGUST: BURUNDI TURASHOBORA
BURUNDI IS BACKThis stand-out crop is locked-in, roasted, and ready to ship to fans and subscribers of our Small Batch coffee-of-the-month...Read more →MEET THE TEAM: KATHERINE PETTS – BREWING UP BIG GROWTH FOR PEET’S BRAND MARKETING
How do you grow a beloved brand? With drive, collaboration, and a lot of heart. Just ask associate marketing manager...Read more →ROASTING IN JULY: PANAMA DON BOSCO
Taste this jewel of a single origin dark roast, with notes of sweet Meyer lemon, white blossom, and Dutch cocoa. It’s...Read more →What’s the Difference Between Cold Brew and Iced Coffee?
We’re often asked if these two beverages are the same thing. They’re not. From time to flavor, there’s a difference...Read more →LIGHT ROAST VS. DARK ROAST COFFEE: HOW ARE THEY DIFFERENT?
Aside from the obvious (one is light, one is dark), here are the effects of heat on raw coffee beans,...Read more →











