A Place at Our Table | Surje Coffee
SURJE COFFEE CO. · SIP WITH INTENTION
There’s always room for one more.
A welcome to the Stripe community, from our table to yours.
Explore the coffee in your gift, brew a pot to share, and find your next daily ritual.
Make café de olla ↓Your coffee: Guatemala Antigua
Medium-light roast · Whole bean · Washed Bourbon
Grown by Stuardo Coto at Finca Jauja, this coffee comes from the Rosario lot in Antigua, Guatemala.
Tasting notes: milk chocolate, green apple, and marshmallow sweetness. These are tasting impressions, not added ingredients; your brewing method and our roast influence the finished cup.
Your gift is whole bean. On the product page, choose whole bean or an available ground option for your next bag.
From our kitchen to yours
In Valerie’s family, the kitchen is where the gathering begins, long before everyone sits down. A few people are cooking. Others are making lattes, coffee mocktails, or cocktails. Whoever is nearby becomes a taste-tester, getting a little of what’s coming before it reaches the table.
There’s something we love about that kind of welcome: you’re invited into the making of the moment. You can taste, contribute, linger, and let the conversation unfold.
Surje brings that spirit together with our Mexican and Armenian roots. For us, making coffee is one small way to make room for each other. Grinding the beans, warming the water, and asking someone how they take their cup can turn an everyday habit into a moment of care.
That’s why we’re sharing a pot of café de olla with you. As cinnamon, cloves, star anise, and orange meet the coffee, let the kitchen become part of the gathering. Invite someone to taste. Pass a mug. Stay for another conversation.
With love, Valerie & Chris
Surje Coffee Co. is proud to be a Stripe customer.
Café de olla with fresh orange
Our take on a Mexican gathering ritual, with piloncillo, canela, cloves, star anise, and fresh navel or blood orange.
Makes approximately 3 L brewed: 10 servings of about 10 fl oz, or 12 servings of about 8 fl oz. Yield varies slightly with straining and evaporation.
- 3.5 L filtered water (about 15 US cups)
- 220 g Surje Guatemala coffee, medium-coarse ground
- 1 × 8 oz piloncillo cone (227 g), chopped; use less if you prefer a lighter sweetness
- 7 g Mexican cinnamon sticks (canela)
- 6 whole cloves
- 2 whole star anise pods
- 150 g thin navel or blood orange slices, washed, peel on, seeds removed
- In a pot with at least 5 L capacity, combine the water, piloncillo, cinnamon, cloves, and star anise. Gently simmer, covered, for 10 minutes, stirring until the piloncillo dissolves.
- Bring briefly to a boil, then turn off the heat. Stir in the coffee and orange slices. Cover and steep for 5 minutes.
- Strain through a fine-mesh or cloth-lined strainer into a heatproof server, removing the grounds, spices, and orange. Do not press the orange slices.
- Taste and serve in 8–10 fl oz portions. For a lighter cup, add a little hot water to taste.
A simple everyday brew
The French press ritual: a slower cup, brewed with intention.
Use medium-coarse to coarse coffee and filtered water at 195–200°F. Start with 1 g of coffee for every 15–17 g of water. For 16 fl oz of water, use about 28–32 g of coffee (approximately 5–6 tablespoons; weighing is more consistent).
- Optional: preheat your French press with hot water, then empty it.
- Add your ground coffee.
- Pour in enough hot water to cover the grounds, then stir gently.
- Add the remaining water and place the lid on top.
- Steep for 4 minutes. For a stronger cup, try 5–6 minutes.
- Slowly press the plunger down and pour into your cup. Decant any remaining coffee to stop it sitting on the grounds.
Go slow. Let it bloom. Sip while it’s still warm.
Bring Surje to your table
Thoughtful coffee gifts and gatherings for your team, clients, and community.