Steel Oak Coffee

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Steel Oak Coffee

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Specialty coffee roaster based out of Ormond Beach, FL. Connecting through coffee, one sip at a time.

29/10/2026

Villanueva is on the shelf.

A one-hectare farm in Miraflores del Norte, high in the hills of Jaén. Clever Ángel Villanueva Rafael has worked this ground for two decades, growing Caturra at 1,740 meters, fermenting 36 hours in sealed bags, drying slow in his own solar dryer.

Lemon zest up front.
Cardamom through the middle.
A cacao nib finish that sits dark and dry.

Clean, bright, and specific.
The kind of washed that reminds you why Peru is meant to be in the specialty coffee rankings.

Online now. On the sample station this Friday and Saturday, 9am to 1pm.
187 S Yonge St, Ormond Beach.

Link in bio.

15/10/2026

Worka Sakaro is back.

The 2026 crop of our favorite anaerobic natural from Yirgacheffe is on the shelf. Same station in Gedeb. Same four-to-five day fermentation. More in the cup.

Raspberry, black cherry, blueberry, craisin, hibiscus, cordial, papaya, chocolate!!

Pour it over, let it cool, and taste it again. It’s a different cup both times.

This is the coffee that earned a 93-point score from Coffee Review last year. The 2026 crop gave us more to work with and we can't wait to see what the independent review thinks.

On the sample station this Friday and Saturday, 9am to 1pm.
187 S Yonge St, Ormond Beach.

Link in bio.

08/10/2026

The Friday Tastings are back! ☕

Starting October 16th, we're relaunching our guided tasting sessions at the roastery.

One small group, one coffee, one hour, and a chance to explore what's in your cup.

Here's how it works:

We take a selected coffee and walk you through a user-friendly cupping experience.
You'll explore your palate, taste things you might not have noticed before, and ask every question you've been meaning to ask.
No experience required.
No wrong answers.

Sessions run 10am to 11am on selected Fridays.
Limited to 8 people.
Free to attend, just reserve your spot in advance.

Wanting to understand coffee beyond what's on the bag?
This is where that starts.

Link in bio to register — steeloakcoffee.com

01/10/2026

This weekend we're sampling all four coffees from the James Hoffmann Fermentation Project.

One farm in Guatemala.
Four fermentation processes.
Everything else identical.
The only thing that changes between the four cups is what happened during fermentation.
The difference is something you can only understand by tasting it.

On the sample bar Friday and Saturday, 9am to 1pm, at the roastery (187 S Yonge St in Ormond Beach).

Free to taste.

steeloakcoffee.com — link in bio.

24/09/2026

Introducing Stoke
Our new signature blend.

Two washed coffees. A Rainforest Alliance certified, USDA Organic Honduran from the Copan region and a Guatemalan from the highlands of Huehuetenango.

Roasted together at medium dark until they pull into alignment.

Cocoa and toasted marshmallow up front. Graham cracker on the finish. Rich without being heavy. Sweet without being soft.

Like our other signature blends, it's built to stay on our lineup.

Works as espresso, drip, French press...with milk or without.
We did a lot of development on this and it's proven.
Shows up the same way every time.

Available now at steeloakcoffee.com and at the roastery starting this weekend.

187 S Yonge St, Ormond Beach — Friday and Saturday, 9am to 1pm.

Link in bio.

17/09/2026

A new Ethiopian just landed!

The Adorsi Washed is a light roasted Yirgacheffe from the village of Aricha, processed at the Adorsi washing station by Testi Specialty Coffee. Faysel Yonis founded Testi in 2009 — grew up in Harar, started trading cherry in high school, built 28 washing stations across Ethiopia, funded four primary schools and the first high school in Hamasho through his Project Direct program. The word Testi means happiness in the Harari language. The coffee tastes like it.

Lemongrass and green apple up front. Black tea on the finish. Clean, bright, and exactly what Yirgacheffe does when everything goes right.

We're sampling it this weekend at the roastery — Friday and Saturday, 9am to 1pm, 187 S Yonge St, Ormond Beach.

Available now at steeloakcoffee.com — link in bio.

10/09/2026

After eight years, the Mapache is leaving our lineup.

Jan-Carlo and Sofia Handtke, fifth-generation coffee producers in the Apaneca Ilamatepec mountains of El Salvador, have made the decision to stop exporting to our U.S. partners. That means this one's done for us.

If you've been with Steel Oak long enough to remember when Mapache was one of the first coffees we ever offered, you know what it meant. Clean, balanced, consistent, the kind of cup you could drink every morning without ever getting tired of it.

Eight years is a long time. We're grateful for every bag.

A few remain. Online and at the roastery while they last.

Something new is coming to fill that spot.
A signature blend we've been working on.
More on that soon.

**images courtesy of “Shade Grown Coffee.”

27/08/2026

Something new from Tarrazú and it's unlike anything we've carried from there before.

This is an F1 hybrid, naturally processed, light roasted, and grown on a farm that isn't producing at scale. Limited supply. No reorder.

What we're tasting: strawberry, mango, and a fruit sherbet quality that hits the palate with a sparkling effervescence on the finish. Pour it over, let it cool, and taste it again. It's a different cup both times.

A little bit about CoopeTarrazú. They been helping the sustainability of coffee farming the Los Santos Zone since 1960. Nearly 5,000 families. Volcanic soil. Elevations up to 1,900 meters. One of the most respected cooperative operations in Costa Rica. On their own experimental farm, they've been doing something most cooperatives don't attempt: breeding the next generation of coffee.

This offering is available at the roastery starting this weekend and online now at steeloakcoffee.com

26/08/2026

Same farm. Same harvest. Same roast intention. Four completely different coffees.

That's the premise of the James Hoffmann Fermentation Project, and it's a more honest experiment than most coffee comparisons attempt. No switching origins. No changing varieties. Just one variable: what happened to the seed during fermentation.

We just published a breakdown of exactly what each of the four processes does to the cup: what the science says, what our sample roasting confirmed, and how to taste all four at home without a professional cupping setup.

If you have a kit coming, read this before you dive in.

If you don't have a kit yet, there are still some available.

Link in bio — steeloakcoffee.com

20/08/2026

All coffee is fermented.

Here's what that actually means.

Before the James Hoffmann Fermentation Project kits ship, we wrote something worth reading. It covers why "fermented coffee" isn't a trend, what's actually happening to the seed at the farm level, and why the difference between wild fermentation and controlled fermentation shows up in ways you can taste in the cup.

It's the first post in a new series on our Specialty Coffee Journal.

Link in the comments.

Address

187 S Yonge Street
FL

Opening Hours

Friday	09:00 - 13:00
Saturday	09:00 - 13:00

Telephone

+13866933006

Website

https://steeloakcoffee.com/

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