Mighty Oak Roasters

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Mighty Oak Roasters Astoria's Mighty Oak is the only wood fired coffee roaster in NYC.

With our new take on this traditional method combined with sustainable practices, we bring you a unique cup of coffee to enjoy in our cafe or at home.

In late 1990s, devastating forest fires left large areas of Ethiopia’s Guji region damaged and stripped of vegetation. B...
10/16/2026

In late 1990s, devastating forest fires left large areas of Ethiopia’s Guji region damaged and stripped of vegetation.

But where others saw destruction, coffee producer Tesfaye Bekele saw an opportunity to rebuild.

Through the Suke Quto project, Tesfaye helped restore the landscape by planting coffee alongside native shade trees, encouraging reforestation while creating sustainable livelihoods for local farming communities.

Today, Suke Quto is a testament to what can happen when coffee cultivation and environmental restoration work together.

And the story doesn’t end at the farm…

Our Suke Quto Swiss Water Decaf goes through a unique decaffeination process that uses water, temperature, time, and carbon filtration to remove 99.9% of the caffeine - without chemical solvents. The result? A decaf that still tastes like the coffee it came from.

From a forest brought back to life to a carefully crafted decaffeination process, Suke Quto is proof that removing the caffeine doesn’t mean removing the character.

Available in-store and via our website for a limited time!

Fall is here. We’ve decided to participate.Our Autumn Spice Latte is back, made with spices from Burlap & Barrel | Singl...
10/13/2026

Fall is here. We’ve decided to participate.

Our Autumn Spice Latte is back, made with spices from Burlap & Barrel | Single-Origin Spices - bringing a little seasonal warmth to your usual caffeine dependency.

Available for a limited time.

What makes a coffee naturally sweet? It all starts with how the coffee cherry is processed.At Alto El V***r in Costa Ric...
10/09/2026

What makes a coffee naturally sweet? It all starts with how the coffee cherry is processed.

At Alto El V***r in Costa Rica, producer Mayra Solís uses a carefully managed Patio Natural process to bring out the coffee’s vibrant fruit flavors and candy-like sweetness.

There are three main ways coffee is processed:

🍒 Natural Process: The whole coffee cherry is dried with the fruit still intact, allowing the fruit’s sugars and fermentation to influence the bean’s flavor, often creating sweeter, fruitier notes.

💧 Washed Process: The fruit is removed before drying, producing a cleaner, brighter cup that highlights the coffee’s natural acidity.

🍯 Honey Process: The skin is removed, but some of the sticky fruit mucilage remains during drying, often creating a balance of sweetness, body, and clarity.

For our Alto el V***r – Patio Natural, the cherries undergo controlled fermentation on a covered patio before being transferred to raised drying beds.

The result? Beautiful notes of strawberry, a silky texture, and a lingering candy-like sweetness.

Alto el V***r – Patio Natural is available for a limited time, both in-store and online through our website!

10/08/2026

The Affogato • Mighty Oak Espresso and creamy vanilla ice cream

Proof that coffee and dessert are better together 💯

Meet the Suke Quto - Swiss Water DecafAfter fires hit Ethiopia’s Guji region in the late 1990s, producer Tesfaye Bekele ...
10/01/2026

Meet the Suke Quto - Swiss Water Decaf

After fires hit Ethiopia’s Guji region in the late 1990s, producer Tesfaye Bekele began using coffee as part of the effort to restore the land.

He planted coffee alongside native shade trees, helping rebuild the landscape while creating a more sustainable future for local farmers.

That work became Suke Quto.

Our version is naturally processed, then decaffeinated using the Swiss Water Process; just water and carbon filtration, no conventional chemical solvents.

Enjoy flavor notes of chocolate, orange blossom and berries.

It’s a “great coffee that just happens to be decaf,” says co-founder Sean Donnelly.

You can order Suke Quto - Swiss Water Decaf on our website for a limited time only!

09/28/2026

Meet the Cortado.

Originating in Spain and traditionally made with an equal amount of espresso and warm steamed milk. Unlike a latte, the Cortado uses less milk and typically has very little foam, allowing the flavor of the espresso to stay front and center.

The story behind one of our newest coffees ☁️ The Alto el V***r - Patio NaturalHigh in the mountains of Costa Rica, near...
09/23/2026

The story behind one of our newest coffees ☁️ The Alto el V***r - Patio Natural

High in the mountains of Costa Rica, nearly 6,000 feet above sea level, Mayra Solís is continuing a family tradition that began with her father, while helping redefine what the future of specialty coffee can look like.

Mayra’s father spent his life farming coffee in the Santa María de Dota region. When he eventually retired, he divided the family farm among his children, giving each of them a parcel of land to carry forward.

Mayra received the piece at the top of the ridge, a high-elevation property regularly surrounded by mist and mountain clouds. It became known as Alto el V***r meaning “Above the Clouds.”

There’s much more to this coffee than where it’s grown. Stay tuned to learn more about the unique process behind the Alto el V***r!

Busy Monday. We’ll keep this brief.This is the Old Fashioned Donut from Masa Madre Artisanal Bakery Available at Mighty ...
09/21/2026

Busy Monday. We’ll keep this brief.

This is the Old Fashioned Donut from Masa Madre Artisanal Bakery

Available at Mighty Oak in Astoria (while supplies last)

That’s it. That’s the post.

Good coffee starts at the source. 🇧🇷These photos come from Fazenda Colina in Brazil, a farm we’ve worked with over the y...
09/16/2026

Good coffee starts at the source. 🇧🇷

These photos come from Fazenda Colina in Brazil, a farm we’ve worked with over the years and one known for exceptional quality and wonderful people.

The yellow cherries pictured are actually ripe Arara, a coffee varietal whose fruit ripens yellow rather than red 🍒 Overripe and underripe cherries are carefully sorted out before drying.

Mighty Oak cofounder Sean Donnelly travels to coffee farms around the world to seek out exceptional coffees and build relationships with the people behind them.

We prioritize growers committed to environmentally, economically, and socially sustainable practices; working directly with farmers and with importers who share those values to help ensure exceptional quality is met with a fair price!

Because what happens at the farm matters just as much as what happens at the roastery 🙏

Holding onto the last days of warm weather, one affogato at a time.
09/10/2026

Holding onto the last days of warm weather, one affogato at a time.

09/04/2026

Head Roaster, Jordan, breaks down why Mighty Oak is especially excited to bring Fazenda Passeio to NYC.

Grown 1,200 meters above sea level in Brazil, this natural-process coffee delivers everything we love in a beautifully balanced cup: rich sweetness, smooth body, nutty and chocolatey notes, with a touch of dried fruit.

Behind the coffee is Adolfo, a fourth-generation producer carrying his family’s tradition forward while continuing to evolve the farm through thoughtful, sustainable practices; from solar power and preserved forest areas to repurposing coffee parchment and tree prunings.

🌱 Yellow Catuai, Mundo Novo & Acaia
☀️ Natural Process
🔥 Medium Roast
📍 1,200 meters
🍫 Nutty • Chocolatey • Sweet • Dried Fruit

Fazenda Passeio is available at Mighty Oak for a limited time.

Order delivery via Mighty Oak’s website or visit our Astoria location to purchase in-store.

A big thank you to the Astoria Journal for sharing the story behind Escuela y Café and the people who make this coffee s...
09/01/2026

A big thank you to the Astoria Journal for sharing the story behind Escuela y Café and the people who make this coffee so meaningful!

Experience Escuela y Café while this limited release is still available ☕️ Shop in-store or on our website.

Escuela y Café is an educational coffee program in Colombia’s Cauca region that connects coffee farming with the next generation. Students and their families receive coffee seedlings to plant and care for, learning firsthand about cultivation while helping carry forward their communities’ coffee-growing traditions.

While this particular lot is limited, our relationship with Escuela y Café is just beginning. Mighty Oak will continue partnering with the program to bring future harvests to Astoria and share more of the coffees, communities, and stories behind them.

We’re proud to bring this special coffee, and the story behind it, to Astoria!

Address

2801 24th Avenue
Astoria, NY
11102

Opening Hours

Monday 6:30am - 7pm
Tuesday 6:30am - 7pm
Wednesday 6:30am - 7pm
Thursday 6:30am - 7pm
Friday 7:30am - 7pm
Saturday 6:30am - 7pm
Sunday 6:30am - 7pm

Telephone

+17187779663

Website

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