About Temple

About Temple

Temple began with a vision.

After returning home from a lengthy stay in Indonesia, Temple founder and barista Sean Kohmescher opened the first Temple Coffee house in 2005 with a dream of creating a community gathering place much like the temples he visited during his travels. His vision was simple: good vibes, great service, and exceptionally well-prepared coffee. Ten years, five coffee houses, and a roasterie later, it is still this vision that Temple perpetually strives to fulfill.


About Temple

A coffee’s story always begins at origin. So that’s where we start.

The environment in which a coffee grows and the care taken to harvest, process, and ship a coffee cannot be separated from the quality that ultimately ends up in your cup. That’s why at the heart of Temple is our “Farm to Cup” sustainable coffee sourcing program. Our green coffee buyer and Director of Coffee Eton Tsuno travels to origin six to eight months a year to meet coffee producers and build sustainable, direct relationships with farms, oversee farming practices and growing conditions, and to give feedback on how a coffee might be improved. All payment is set transparently, and always exceeds Fair Trade prices.

Read more about Farm to Cup Sourcing.


About Temple

Our roast philosophy in one word? Respect.

Because we purchase the majority of our coffees directly from the producer at origin, we know every coffee has a unique story. We don’t roast a coffee with any preconceived notions. We take each coffee and compose a roast profile that showcases the best that each coffee has to offer.

Every coffee is meticulously profiled using the experience and palates of our Director of Coffee, our Head Roaster, and our Production Roaster to achieve the pinnacle of flavor and aroma in the bean. This tailored approach to coffee roasting allows us to harmonize the chemical reactions that occur within the bean throughout the roasting process with the artistry only the studied hand and palate can truly master.


About Temple

Crafted with care, served with a smile.

A coffee’s journey — from sourcing, travel, and roasting — ultimately ends when it’s served to our guests, either through whole bean sales or beverage preparation by our baristas. To us, representing coffee’s complex story is a job that’s both humbling and honorable. Through a month-long private training program, our baristas become coffee ambassadors, preparing each coffee with care and serving it with a smile. We believe that customer service is key and that our café patrons appreciate our inner coffee-geekiness. We feature monthly coffee education courses for customers on home brewing, tasting, and espresso preparation, as well as free, weekly cuppings every Friday at 2pm in the roasterie.

Temple has achieved many awards and accolades, which you can view below.  A simpler, tastier way to enjoy our vision is to visit one of our cafes or just give us a call.  Do you have an urge to experience, create, and share your own coffee experience?  Temple… Temple… Temple.  That wasn’t mind control, just a suggestion.  We can help.

Contact: info@templecoffee.com | 916.454.1282



Some of our accolades include:

  • “Top 30 Coffees of 2013” – Temple Coffee 1st place, 96pt Ethiopia Yirgacheffe ECX
  • Top 1 of 17 Coffee Roaster in the U.S. by CNN and Fortune Magazine
  • 95 points, Panama Finca Hartmann, July 2015
  • 96 points, Panama Don Pepe Estate Fully Washed Geisha, August 2015
  • 96 points, Panama Don Pepe Estate SOE, September 2015
  • 1st Place, Golden Bean NA for Decaffeinated Colombia Narino, September 2015
  • 95 points, Kenya Makwa AB, February 2014
  • 94 points, El Salvador Santa Elena Honey Pacamara, February 2014
  • 95 points, Ethiopia Yirgacheffe ECX Auction Lot, February 2014
  • 96 points, Panama Los Lajones Bambu Geisha, December 2013
  • Voted Best Coffee House and Best Customer Service since 2005 by SN&R
  • Guatemala Hunapu coffee scored 97 (highest ever) on Coffee Review, October 2010
  • Featured articles in Sunset Magazine, Imbibe Magazine, Sacramento News and Review

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