"One sip and I knew immediately it was Fonté. It tasted great. I left like I’d spotted a celebrity, picking it out of the wild."
—Maryna Gray, Bean Box
"We chose Fonté due to the quality of its coffee, along with experiencing the best customer service. They were able to get us up and running quickly, and our customers love it."
—Eric Rommen, Director of Food & Beverage, Chihuly Museum
"I take pride in serving the very best to my guests. Fontés commitment to excellence is second to none and gives me a confidence that I want from all aspects of the dining experience."
—Chef and Owner, Jason Wilson, Crush Restaurant Seattle, Washington 2006 Food & Wine Magazines Best New Chef
"We take great care in sourcing the best and freshest ingredients for our cuisine at Hotel Valley Ho. Coffee is no exception. Our guests are always delighted by Fonté Coffee's complex aroma and beautiful full-roast flavor."
—Executive Chef, Chuck Wiley Hotel Valley Ho, Scottsdale, Arizona Voted one of The Ten Best New Chefs by Food & Wine Magazine
“Coffee purists don’t know what they are missing until they’ve
tried a cup of Fonté’s exquisite coffee.”
“We reveled in the rich aroma and concentrated flavor of Fonté
Micro Roaster’s signature AA Blend, only to discover we were
tasting the decaffeinated version. Their caffeinated coffees are
just as impressive.”
“Fonté Coffee’s robust flavors are really delicious, but the best
part is getting the coffee fresh shipped within 24 hours of being
roasted. Their unique roast-to-order philosophy enables us to serve
the best quality coffee possible to our customers.”
—Chef/Owner Suzanne Goin, Lucques Los Angeles, CA; James Beard Award Winner 2006 Best Chef California
"I love Fontés roasted coffees. The blends are crafted with care by an artisan roaster with over 25 years experience. The most significant aspect of working with them is how sincere and committed they are about doing anything I need in order to have a successful coffeehouse."
—Dow Lucurell, Owner Uptown Espresso, Seattle, Washington Voted Best Coffeehouse and Best Latté by Seattle Magazine