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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm

Miami.Coffee

Formerly known now united under our new name Coffee Flock. Same people. Same passion.

Flying together - as one flock 🕊️
This page will be deactivated! We are dedicated to provide a better coffee & tea/infusion experience to our customers. We believe that coffee & tea should be sustainable in terms of income for the people who produce them, and not just a beverage for consumers.

09/29/2025

Score “Buy 1 Get 1 🆓” on any bags of coffee 9/29-10/1 using the code COFFEEDAYS at checkout
www.miami.coffee

07/05/2024

Hoy, 5 de julio nuestra Co-Creator María Esther Thome-López celebra doble. Por un lado se celebra la Independencia de Venezuela y por el otro, también su cumpleaños. María Esther nació en la Guaira, vivió en la ciudad de Maracay, luego Caracas y por último escogió su residencia en la bellísima Isla de Margarita, la cual considera su casa por elección. Margariteña de corazón, no importa donde se encuentre siempre está con Venezuela y su hermosa Isla
Pero hoy la emoción es triple, porque por primera vez y por tiempo limitado tiene en su oferta de orígenes un café procedente del Valle de Mocoties, Mérida, Venezuela
Venezuela comenzó la producción de café justamente en Los Andes. Se dice que un cura Jesuita, José Gumilla, fue el que introdujo el café en 1732. Por supuesto, la mano de obra barata y costos de la tierra contribuyeron a la producción. El café venezolano se exportaba a Brazil en sus inicios. Para 1919 Venezuela exportaba 82.382 toneladas de café, estando en el tope de los 3 productores de café del mundo. Alemania y Europa eran sus principales importadores. Pero, con la riqueza de la industria petrolera, la producción de café fue dejada a un lado. Inestabilidad y crisis financiera y política no ayudaron a los productores venezolanos a mantener su posición en el mercado de exportación. Hoy día Venezuela representa menos del 1% de la producción mundial. Pero el clima, su ubicación geográfica, condiciones atmosféricas y su maravilloso suelo hacen de Venezuela un país privilegiado para la producción de café
Este café es una mezcla de cultivares: Yellow Catuaí y Castilla, producida en el Valle de Mocoties, a una altitud entre 1500 y 1800 msnm, 2024, proceso anaerobic washed. Estamos muy orgullosos de poder contar con este primer lote y tenemos confianza de que los procesos tanto en cosecha como buenas prácticas de post-cosecha pueden mejorar para garantizar la calidad en taza. En nuestra evaluación sensorial encontramos Chocolate, Black Pepper, Brown Spice, Cacao Nibs, Caramel. Taza limpia, sensación en boca cremosa. Es un café sólido y solo nos queda invitarlos a que lo prueben!

01/27/2024

Heart & Soul/Mind & Body
Two absolute classics! Definitely worth an extra look, an extra cup, or an extra bag!

Did you take advantage of the “Stock-Up January” special on our website? Buy one get one 20% off ends on Sunday!

04/20/2023

This year will have the same format they have on the WBC, it means they will have an open "cupping space". They have invited different roasters and partners to host cuppings in this space. / will be one of this roasters/partners
We are happy to invite you to attend our cupping session on Friday 21st, at 5pm at Daterra Booth #1642 where we will be cupping some incredible Masterpieces from 2020 & 2022, previously cryogenic in green, then roasted and expose to cryogenic again!
These are the coffees we will@be cupping:

1) Masterpiece Crop 2020, Laurina Natural Aerobic Fermentation. (Since 2020 Green was vacuum sealed, cryogenic -20 C)

2) Masterpiece Crop 2020, Red Catuai Natural Aerobic Fermentation. (Since 2020 Green was vacuum sealed, cryogenic -20 C)

3) 2023 Masterpiece Laurina Natural Anaerobic Fermentation 60H (we bought this) (2023 green vacuum sealed, cryogenic -20 C)

4) 2023 Masterpiece Anita Laurina Refrigerated Natural Anaerobic Fermentation (2023 green vacuum sealed, cryogenic -20 C)

5) 2023 Masterpiece Emiliano Gesha Natural Anaerobic Fermentation (2023 green vacuum sealed, cryogenic -20 C)

6) 2023 Masterpiece Mario Catigua Pulped Anaerobic Fermentation with spices (2023 green vacuum sealed, cryogenic -20 C)
All coffees were vacuum sealed in green. Then put on a cryogenic environment. Will be taken out of the freezer, then roast immediately. Rest for 24 hours, vacuum sealed again and put on a cryogenic environment until the time of the cupping
Si excited to host this cupping! Hope to see you there! 🙋🏻‍♀️🥄🥣

04/08/2023

The Black Forest cake is one of our favorites! When we lived in Argentina it was the ideal dessert after a long and intense work week. We used to pair it with a glass of fine wine. Perfect👌🏼 What we liked the most was that they made them in small portions, which made them ideal for sharing
.
We are so happy to have found this delicious and tasty Organic Black Forest Cake that perfectly resembles the flavor perception of our favorite dessert! 🎂
This is a full-bodied interpretation with all organic ingredients: black tea base, coconut pieces, cocoa beans, cocoa shells, almonds, flavorings, raspberries and sour cherries!
The fragrance and aroma are ♥ D e l I c i o u s ♥

Trying it is loving it! For more information visit the link in the picture!

PS: the picture of the Mini cakes belongs to Heather Baird SprinkleBakes.com who shared the recipe of the dessert online. Go and check her!

04/05/2023

We welcome to our family &
The term "bean-to-bar" emerged from the artisan and craft chocolate movement around 2010. Bean-to-bar manufacturers take great care in selecting their cacao beans with many traveling to plantations in tropical regions to meet with growers in order to establish direct-trade relationships, some have managed to gain access to control the fermentation process
“Bean-to-Bar” is an approach to making chocolate that communicates added value and a focus on maximizing the natural flavors inherent in the cacao bean. This description recognizes the main ingredient, the transformation processes, and the end product, placing significant value on each factor which contributes to the resulting chocolate. It is generally accepted as a short-hand term for high-quality chocolate with a focus on flavor, crafted by a maker who starts manufacturing with the actual, value-added bean
The only ingredients necessary to craft chocolate are cacao beans and sweetener
We are so happy to be able to offer these beautiful (and delicious) Bean-To-Bar origins to@our Specialty Collection: Mexico, Madagascar and Chocolate Coated Cherries! 🍒🍫😋🤤

03/22/2023

We do ❤️ NY! We are always excited when we have to visit the city that never sleeps! 🗽
But what really have us super happy is that our coffee & tea partner are almost ready to open their 3rd location here in the States, this time in Tribeca! And we are here to provide the tech support with their machine
I feel a profound admiration for Juliana and Martina, two young Argentinian entrepreneurs, empowered women, kind human beings, who have been working in coffee as coffee shops owners since their beginnings in Buenos Aires. I met them when I was living there as well. And we have been part of their growth here in USA, providing equipment, training, coffee and tea! They are the true representation of what we can accomplish when we put our hearts into it. We love being here for them! And we hope to accompany them for so many years to come!

They have an amazing team with them, specially our friend always looking for the best quality in the cup! 💕
Cheers to you friends! The best is yet to come🥂💐☕️

Address

761 NW 167 Street
Miami Gardens, FL
33169

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

+13058906574

Website

https://www.miami.coffee/, https://coffeaschool.com/

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