Little Seed Coffee Roasters

Little Seed Coffee Roasters Roasting house + shop

Cheeky flat white palate cleanser ☕️ Summer is in full swing at the shop, come see us 8-4 daily!
07/16/2026

Cheeky flat white palate cleanser ☕️

Summer is in full swing at the shop, come see us 8-4 daily!

Pink Bourbon Cake | Tolima/Huila/Caldas, Colombia | Honey Process fermented with BananaThis is coffee undergoes a fermen...
07/09/2026

Pink Bourbon Cake | Tolima/Huila/Caldas, Colombia | Honey Process fermented with Banana

This is coffee undergoes a fermentation with banana, bringing a creamy, cake-like sweetness and depth to the cup. The cherries are processed at El Vergel Estate, which was established in 2010 by Martha, Shady, and Elias as a solution to add value to their coffees through innovative fermentations, and also minimize the gap between producers and roasters. The coffee cherries goes through a 48-hour pre-fermentation in sealed bags, imparting a sweetness the remains through the remainder of the processing. Next, the coffee is depulped and fermented with banana for 5 days in its mucillage. Lastly, the coffee is pre-dried on open patios under the sun, before it’s mechanically dried in static silos for consistency, and undergoes a 30-day stabilization process.

We taste champagne-soaked ladyfingers, pink bubblegum, and butterscotch frosting.🧁 🍾 🍬

Juicy Passion Fruit | Tolima/Huila/Caldas, Colombia | Honey Process fermented with PassionfruitTrue to it’s name, this c...
07/09/2026

Juicy Passion Fruit | Tolima/Huila/Caldas, Colombia | Honey Process fermented with Passionfruit

True to it’s name, this coffee graces our palates with notes of the summer fruity beverages of childhood. The fermentation and processing of this coffee happens at El Vergel Estate in Tolima, Colombia, but the cherries are sourced from the Tolima, Huila, and Caldas regions to ensure the freshest and ripest array. The coffee first undergoes a 24-hour pre-fermentation in sealed bags, followed by a 24 hour open fermentation (with cherry still in tact). Then, the cherries are depulped, and the coffee with its mucillage intact is co-fermented with passionfruit for 5 days. Finally, the coffee is mechanically dried and stabilized before export from the farm.

We taste banana split, jasmine syrup, white grape, and chocolate fondue. 🍌🥥🍈

07/07/2026

You TOTES need a coffee today. Come by for coffee and our cute new merch, 8-4 daily ☕️

New hats and totes are here!! 🧢 👜 The tasting notes are having some summer fun on our sturdy new canvas tote and sun-was...
07/02/2026

New hats and totes are here!! 🧢 👜

The tasting notes are having some summer fun on our sturdy new canvas tote and sun-washed adjustable dad hat!

Now available in the shop and online ☀️

Wine, weens, and so much more… spend your Friday evening at Adult Recess with us! 🎇 Happening here at Little Seed Coffee...
07/01/2026

Wine, weens, and so much more… spend your Friday evening at Adult Recess with us! 🎇

Happening here at Little Seed Coffee Roasters with wines from and bites from Anthony. 🌭 🥕 🍷

Adult Recess Menu for THIS Friday 6/03!! 🌭 🍷 Join us from 5-8pm at the shop to kick off the holiday weekend with weenies...
06/30/2026

Adult Recess Menu for THIS Friday 6/03!! 🌭 🍷

Join us from 5-8pm at the shop to kick off the holiday weekend with weenies, wine, steak tartare, friendship, and so much more…! All in our nice air conditioned space to keep you cool during this heat wave! 🥶

Heads up! We’ll be closed Saturday, July 4 so we can all take a moment to enjoy some fun in the sun☀️ See you 8-4 every ...
06/28/2026

Heads up! We’ll be closed Saturday, July 4 so we can all take a moment to enjoy some fun in the sun☀️

See you 8-4 every other day! And also 5-8 this Friday for Adult Recess 🥳

Red Plum | Finca El Paraiso by Daniel Bermúdez | Thermal Shock Washed Process Fermented with Red Fruit CultureFinca El P...
06/23/2026

Red Plum | Finca El Paraiso by Daniel Bermúdez | Thermal Shock Washed Process Fermented with Red Fruit Culture

Finca El Paraiso is led by Daniel, Alex, and Diego Bermúdez in Cuaca, Colombia, and has accrued a reputation for producing stunning coffees utilizing experimental fermentations. This coffee first undergoes a double fermentation with what the Bermudez’s have coined a “Paraiso red fruit culture”, made of coffee cherry mucillage and cascara. At the desired point of fermentation, the coffee goes through thermal shock, using hot and cold water to halt the fermentation, before it’s slowly dried. This process locks in the floral, fruit-forward notes imparted by the red fruit culture. The result is a delicate coffee with just enough fruit to intrigue the palate. We taste nectarine, rose water, green hard candy, and cherry pie. 🍒 🥧 🌹

Affogato season!! 🍨 Come Celebrate the first day of summer with an affogato featuring sweet guernsey cream ice cream an...
06/21/2026

Affogato season!! 🍨 Come Celebrate the first day of summer with an affogato featuring sweet guernsey cream ice cream and a freshly pulled shot of espresso ☕️

Enjoy this lil treat in the shop starting today, through the summer season! ☀️

Address

24 Merchants Row
Middlebury, VT
05753

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm
Saturday 8am - 4pm
Sunday 8am - 4pm

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