Barrington Coffee Roasting Company

Barrington Coffee Roasting Company was established in 1993 by founders Gregg Charbonneau and Barth Anderson. The two met in college and bonded over a shared interest in coffee, eventually building a business that blends their respective backgrounds in art restoration and environmental science. This interdisciplinary approach remains central to their operations, which they describe as a fusion of artistic sensibility and scientific rigor. The company operates out of a roastery in Lee, Massachusetts, where the founders remain actively involved in daily tasks, including unloading green coffee shipments and cupping new arrivals.

The company’s operational philosophy is defined by a commitment to freshness and a rejection of large-scale corporate structures. Barrington roasts coffee to order on a set schedule—typically Monday through Thursday—to ensure that products are shipped at peak freshness. Their roasting methodology is intentionally designed to showcase the inherent qualities of the coffee bean, avoiding heavy roast profiles that might obscure the unique flavor notes of the origin.

Sourcing is a cornerstone of the Barrington model, characterized by a focus on seasonal availability and direct relationships with producers. The company maintains an "Origin Certified" program, which requires that their coffees be certified at the source for the absence of synthetic fertilizers, herbicides, and pesticides. This program reflects their broader commitment to environmental standards and transparency in the supply chain, often highlighting specific estates and regions, such as their work with farms in Costa Rica’s Tarrazú region.

Beyond standard sourcing, the company engages in social impact initiatives, such as the "Casas de la Alegría" program. This program provides childcare services for families during the coffee harvest in Costa Rica, aiming to support the well-being of workers and their children. Such initiatives are part of their broader effort to integrate social responsibility into their procurement practices.

Barrington Coffee has garnered recognition within the specialty coffee industry for its quality standards. Their coffees frequently receive high scores from independent reviewers, including notable ratings from Coffee Review. For instance, their "Lychee Hermoso" and "Progreso Pink" coffees have achieved significant scores, with the latter winning silver in the inaugural Kenneth Davids Cup. These accolades serve as external benchmarks for the company's focus on high-scoring, specialty-grade lots.

The company’s product catalog is diverse, featuring a range of single-origin coffees and curated samplers that highlight different processing methods, such as washed and natural processes. By maintaining a relatively small, dedicated staff and keeping the founders involved in the day-to-day production, Barrington Coffee positions itself as a boutique roaster that prioritizes technical precision and long-term producer relationships over rapid expansion.

Today, Barrington Coffee continues to operate as an independent entity, maintaining its focus on the intersection of environmental science and craft roasting. Their story is one of sustained, hands-on management, where the founders' early interests in coffee have evolved into a structured business model that emphasizes transparency, seasonal sourcing, and a consistent, quality-focused output for their customers.