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In the summer of 2015, Katherine Harris opened Upper Left Roasters in historic Ladd's Addition. As the daughter of Portland food and beverage veterans, Katherine was driven to create not just another cafe but a vibrant community hub. In collaboration with local makers and creatives our thoughtfully designed space came to life — serving a fresh, curated food menu paired with distinctive small-batch roasts. From the literal cornerstone of our neighborhood, our team aims to create an energetic and lively space not just within our SE Portland community but in the industry at large. 

We take that same ethos of community-based experience to all the coffees we serve. From house blends to unique micro-lots, we aim to represent the authentic flavor, origin and journey in every roast. Our coffees and the people who create them—from seed to cup—make it all possible. We focus on putting people first and invite our partners & patrons to join us in doing the same - supporting and celebrating community through coffee.

A classic Guatemalan coffee from the lush Huehuetenango highlands. This selection is a mix of Bourbon, Catuai, and Caturra varietals. Tastes like milk chocolate, nougat, and apple.

An Ethiopian blend of natural and washed processed coffees that captures the full range of flavors found in the southern Yirgacheffe coffee lands. Tastes like honey blossom and ripe strawberry.

The first regenerative coffee practice in Honduras. This coffee addresses real needs for an industry in social and environmental crisis, focusing on full-cycle soil health and climate mitigation, along with labor standards. Tastes like sweet lime, malted cocoa, and caramel.

An organically grown coffee from the high Andes. This Peruvian washed coffee is a mix of Typica and Bourbon varietals. Tastes like dark chocolate, stone fruit, and hazelnut.

A tribute to the little Portland neighborhood our café calls home. We rotate in our favorite origins to create a blend that is sweet and bright. Tastes like cane sugar, pear, and navel orange.

This blend is served daily at our café and is well suited for both espresso and drip brewing. It pairs well with any milk beverage. Tastes like chocolate, cherry, and orange zest.

This full-bodied Colombian coffee goes through a chemical-free, water-based process. It offers a true-to-origin expression of decaffeinated coffee. Tastes like hazelnut brittle and malty baked oranges.

A limited release Colombian honey and co-ferment processed Pink Bourbon varietal. The coffee berries undergo a 24-hour fermentation with watermelon fruit, then are bed-dried for 26 days, giving the coffee juicy watermelon notes, a milky mouthfeel, and sweet-tart candy flavors.

A limited release Guatemalan table-dried natural processed Pacamara varietal. Each coffee berry is picked at peak sweetness and then dried for 30 to 35 days, resulting in a cup of coffee that tastes like blueberries, honey, and peanut butter cups.

A limited release Colombian honey-processed Typica varietal. The coffee is dried with some of the pulp still attached to the berry to enhance the sugar content. The result is a juicy, vibrant mix of sweet vanilla and zesty floral orange.