The San Francisco Bay Area undoubtedly cherishes not only its ubiquitous coffee culture, but also its storied history, diverse community, and trailblazing culinary ingenuity. If you were to amalgamate all of these aspects that define our vibrant location into a single cup of coffee, it would unequivocally be from Peet's.

From their authentic cultural inspirations, to their pioneering spirit and inception from right within 60's counterculture Berkeley, Peet's Coffee is quintessentially Bay Area. Such revolutionary panache has always been rooted in the local company's identity, being consistently renowned for being genuinely transparent in their successful sustainability and ethical sourcing efforts. Such positive triumphs have amassed global adoration for Peet's, though the roastery and headquarters remain near their humble East Bay origins and could not be run without the spectacular talents behind them.

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Before the modern "hipster" or "third wave" of coffee culture came into the zeitgeist, Peet's had already been forging its path in the 60's, all thanks to the visionary namesake himself, Alfred Peet. Craft coffee had yet to become a movement, yet Alfred was already brewing a considerate mission to provide curated drinks using fresher and higher quality of beans in smaller batches that were bold, dark roasted, and intriguingly complex.

Beginning as a cornerstore on the corner of Berkeley's Vine and Walnut Streets in 1966, the distinct blend of factors of his counterculture era and physical proximity to UC Berkeley's open-minded scholars could not have been more ideal. By 1969, Alfred had accrued a flock of self-proclaimed "Peetniks," fans who raved for his artisanal approach and delicate care in serving a premier caffeine experience.

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The prosperous company now has over 200 storefronts nationwide, and Alfred's radical creativity and adventurous drive is still upheld today as each one exudes a cozy ambience that retains the honor of flourishing in a specifically vivid Bay Area time period.

Just a bean's throw away from the still-functioning original location is the Peet's headquarters, which is where store staging is conducted and where the beans come to be tasted or quality checked three times. These are ethically sourced from farms in Sumatra and Guatemala, like one particularly in San Sebastián which has trained families of multiple generations and whose lineage can be traced back to working with Alfred himself.

Greater than the quality of naturally sun-dried beans for Peet's is the quality of life of the farmers themselves, which Vice President and Roastmaster Doug Welsh takes great care in ensuring, visiting each farm and forging personal connections with their communities.

First a barista in the original Peet's in 1994, Doug advanced to his current role in 2004, where has since made brilliant grassroots strides, particularly in crafting Peet's sourcing program to demystify how the company boasts coffee sourcing that is 100% responsible. Doug is also a founding director of World Coffee Research, judging and presenting at national and international coffee events, and also spearheaded the creation of the Peet’s Pilot Roastery at the UC Davis Coffee Center, also serving on the advisory board.

As Roastmaster, Doug powerfully leads sourcing, purchasing, blending, and roasting, precisely identifying key factors in beans quality through a precise cupping technique. "We're proud of our roots here at Peet's," Doug gleams, "and our coffee tells a story and invites greater collaboration and conversations on climate change and agricultural R&D."

Also vital to Peet's positive culture and customer experience is Senior Beverage Innovator Patrick Main, who has been fundamental to the Artisan Baked Goods program, their industry standard milk micro-foaming technique, the product design behind Peet’s K-cups®, and even Peet's branded Pandora stations and in-store playlists.

This Jerry Baldwin Award-winner and superstar musician takes great care in ensuring the that not only the beverages be globally-inspired and diverse in both taste and mouthfeel, but that the in-store auditory experience is pleasant, comfortable, and stays relevant to current cultural sounds and movements like Pride Month or AAPI solidarity. "For me it's really fun to collaborate with others and move genres a little bit," Patrick elucidates on his objectives for the musical ambience and drink backgrounds, like the Cuban-style Havana Cappuccino or the Taiwanese-reminiscent new Brown Sugar Jellys.

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From Alfred's pioneering prowess, to the committed devotion of the company's current leaders to foster better experiences throughout farm and store, Peet's Coffee is steeped in passion, kindness, and culture. The Bay Area and Peet's treasure a harmonious relationship that only continues to bloom as coffee trends develop.

While Peet's remains on the forefront of these trends (look out for their comforting Holiday Blend and new themed drinks!) thanks to visionaries like Patrick and Doug, the coffee company always retains a reverence for its revolutionary Bay Area roots, and that is worth buzzing about.

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