About Our Roastery
Cellar Door started with the simple idea that we could treat people well while sharing our love of delicious coffees. Since 2007 we've been building friendships around coffee and food, first at the Montavilla and Moreland farmers' markets, and now at our storefront in SE Portland.
We roast our coffees onsite, in our "cellar" which means our customers are treated to the freshest possible cup of coffee.
Our roaster exhaust is cleaned and cooled by an innovative system designed by Jeremy Adams that has been featured in Roast Magazine and Willamette Week. Cellar Door has become a destination for interested roasters from around the world who are looking for an alternative to fossil fuel intensive afterburners, which are still the industry standard.
"Roastmaster General" Andrea Pastor established our coffee selection and roasting program— seeking out coffees that were grown as sustainably as possible. We carry several certified Fair Trade and Organic coffees at all times because we support protecting the environment and raising the standard of living for the millions of coffee growers and workers throughout the world.
About The Cafe
Jeremy, Andrea, and Erin met as apprentices at the Center for Sustainable Food Systems at UC, Santa Cruz. The three share a passion for food grown with care and prepared with love.
Our delectable pastries are all baked in-house. We source as many of our other offerings from local farmers and vendors.