Our new café, bakery, and roastery is taking shape in Princeton. We’re hiring baristas, bakers, production crew, and roastery team members who care about craft, show up with curiosity, and believe hospitality can be a small act of service in a noisy world. If this feels like your kind of work, we’d love to build it together.
Apply through the link in our bio.
A year ago, we launched the first Seekers Zine to our monthly coffee subscription. It started with a question about which way we were headed. From there, the pages kept turning. We sat with how light brings forward what was already there, the quiet work of starting over, the marks our hands leave on the things we make, and what it means to give. We’re now ten issues in.
If you’ve been reading along, thank you. If you haven’t yet, Seekers Monthly is how the zine finds its way to your door. One new interesting coffee and a new zine, every month.
Zine 11 is on the way, and we’d love for you to be there when it lands.
Somewhere above 2,300 meters in Ethiopia, the air is quiet and the coffee cherries mature slowly. You’ll find Nguisse Nare tending to his coffee trees among taro leaves and sweet potato vines.
Once picked, those cherries will spend nearly three weeks on the drying beds. No hurry. Just sun, air, and the patience of a farmer who trusts what the mountain has already done.
What arrives in the cup is something like the ridge itself: floral, bright with citrus, clean as thin air.
Available for a limited time only at seekers.coffee
Coffee has always had its defenders. In the 18th century, one of them was a scholar-poet who wrote verse after verse in praise of the bean — including these four lines, which make the case better than anyone ever could.
Some truths are worth the bitterness.
Come taste one. Link in bio.
Going out Seekers Monthly subscribers this month and available on the website after that.
Alexander Vargas began coffee farming with his parents at fifteen, in Palestina, Huila. This Striped Red Bourbon comes from his farm La Piragua, where he continues the legacy of guiding the next generation of producers while still refining his own craft.
Processed naturally with 60 hours of anaerobic fermentation and 18 days of careful drying, this coffee carries notes of raisin, herbal, and sugar cane. A life’s work, in a single cup.
Join the monthly subscription to be the first to get this delightful release.
Poets used to write about hands gathering over a shared bowl, calm and unhurried, like birds at water. Nobody grabbing. Nobody missing out. Just people, coming together over something good, knowing the point of all of that was more subtle and meaningful than the food itself.
We think about that a lot here at Seekers.
This weekend, we’re teaming up with Manna Bakery for a pop-up we’ve been looking forward to for a while. Fresh palestine-inspired baked goods meets beautiful coffee, and more importantly, good people.
The oldest secret to a great morning was never in the cup. Come find out what it was.
📍 Rittenhouse Square Farmer’s Market, Philadelphia | 🗓️ April 11, 2026 • Saturday | ⏰ 9 am – 2 pm
There’s a kind of attention that turns an ordinary morning into something worth sitting with. Not analysis. Not overthinking. Just the quiet practice of asking — what is this telling me? where is this pointing?
a little guide for those who ponder deeper.
This Saturday we’re in Philadelphia.
Manna Bakery hosts their weekly pop-up at Rittenhouse Square Farmer’s Market and Seekers Coffee is joining them. Come get a taste of what’s coming this summer to Princeton and Philadelphia.
April 11 · 9 am–2 pm · Rittenhouse Square, Philadelphia
(Seekers Coffee open in Princeton and Manna Bakery in Philadelphia’s Fishtown this summer)
this is our lab. every origin, every roast profile, every variable is being tested before it touches your cup. a different kind of coffee shop is coming to Princeton.
Seekers was never meant to look separate from the coffee, or from the world that made it.
The palette came from the same conditions that shape the cup: soil, canopy, mist, altitude, light.
Not decoration. Not trend. Just a way of staying close to the source.
Because the spaces we’re drawn to, and the things we return to, usually begin there.
We spend a lot of our lives trying to force clarity. To name things too quickly. To solve what was never meant to be rushed.
But some things ask for a different posture: attention, patience, and wonder.
it’s okay to leave the answers for now.
today, just stay astonished.
