Brewing something better: PCC Value and Tony’s Coffee
A pioneer of coffee roasting in the Pacific Northwest, Tony’s Coffee has partnered with PCC for nearly 30 years. The company, dedicated to sustainability as well as freshness and flavor, produces PCC branded coffees. PCC Value coffee is made in small batches at its Bellingham roastery. The bags are packed right after roasting and delivered to PCC stores several times each week, with an emphasis on consistency and quality, said Todd Elliott, president and CEO of Tony’s, in a recent video.
“The partnership works so well because we’re local,” Elliott said. It’s also because of the values the companies share.
Tony’s, founded in 1971, sources organic, shade-grown beans from farmer-owned cooperatives. It’s committed to fairly traded coffees – paying a premium price “so that the producers can pay their people fairly,” Elliott said. One of the country’s first carbon-neutral roasteries, Tony’s was named Macro Roaster of the Year in 2021 by Roast magazine and is advancing toward a goal of being historically carbon neutral by 2030. (See the company’s 2026 sustainability report here.)
After a full year of tastings and tweaks, Tony’s began producing PCC’s private label coffees in 2014. The offerings have expanded over the years, now encompassing four levels of roasting, a decaf medium roast, and a seasonal “Alpenglow” roast at the holidays. You’ll find the PCC Value coffee in 24-ounce packages of whole beans as well as 12-ounce packages of ground coffee at all PCC stores.
Light Roast
The brightest and most delicate of our roasts, with round, milk chocolate notes and a silky finish. This offering highlights the natural characteristics of the bean more than any other roast, making it a great choice for those who enjoy a lighter, more nuanced cup. Best enjoyed black to fully appreciate its subtle complexity.
Medium Roast
The sweet spot between light and dark, with notes of toasted almond and a smooth, sweet finish. It makes an approachable, well-rounded cup that’s easy to enjoy any time of day — a great choice for those who want rich, balanced flavors in every sip.
Dark Roast
A great all-purpose roast, many suggest this coffee is the best for general drinking. Similar to French Roast, it retains the character of the beans while delivering a full-flavor hit. It’s balanced, with notes of dark chocolate and a creamy finish. Well suited for espresso as well as drip, our Dark Roast will stand up to creamers without losing its character.
Ultra Dark Roast
An aromatic, extra-dark coffee with notes of rich smoke and a smooth finish. It will stand up to anything you put in it, from milks to syrups. It’s also the drip coffee that’s brewed and served in PCC delis.
What’s the best way to brew?
Brew methods that employ a paper filter help bring out the complexity in a coffee, which makes them great for light-roasted and single-origin coffees. If you’re brewing a medium- or dark-roasted coffee, a method that uses a metal filter will accentuate the heavier body and deeper flavor notes these roasts are known for.
Using the proper grind is essential for brewing a great cup of coffee. You want to use a larger grind size for methods that call for a longer brew time (French Press), and a finer grind for methods that call for a shorter brew time (AeroPress or espresso). A burr grinder is a great investment, as it will produce more uniform grind size.
The coffee experts at Tony’s have made short video guides for seven of their favorite brewing methods — AeroPress, Chemex, Auto Drip, Dripper Cone, Cold Brew, French Press and Stovetop. View them at tonyscoffee.com/education. They’ll help you make a perfect cup every time!
FRESHNESS
Use coffee within two weeks of opening the bag. Store in an airtight container, away from direct light.
WATER
Use water that is roughly 200° F, or 30 seconds off boil.
RATIO
A good ratio to remember is two tablespoons of coffee for every 6 ounces of water. Adjust based on the coffee, and your taste.
All coffee at PCC — not just Tony’s — is organic, fairly traded, and shade-grown. Shade-grown means it’s grown under a canopy of diverse shade trees, often on small farms using traditional techniques. Shade-grown coffee fields provide food and shelter for songbirds, as well as habitat for other animals and plants.
Tony’s Coffee and PCC
Learn more about this Northwest company and peek inside the roastery on a video visit here.