Co-owners Jeremy Tooker, Jodi Geren, and Tal Mor, and 74 full-time and 3 part-time employees.
Jeremy Tooker worked in coffee for many years before opening Ritual Coffee in San Francisco’s Mission District in 2005. In 2008, he left Ritual to open Four Barrel with Jodi Geren, and they were later joined by Tal Mor. The co-owners are involved in all aspects of the business, from bean to cup. On their frequent coffee sourcing trips, they meet and collaborate with farmers to ensure quality beans and environmentally and economic sustainability. To showcase the coffees’ complex flavors, Four Barrel favors a lighter roast, using a vintage German roaster and a careful, hands-on approach.
Four Barrel sources directly from coffee growers in Latin America, Indonesia, and East Africa and works to develop long-term relationships that ensure quality of life for their producers and high-quality beans. They use organic milk from Straus Family Creamery.
At their Valencia café, Four Barrel offers classes in coffee cupping, sourcing, and brewing.
San Francisco, California 94103
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