We believe sustainability is achievable together.
Since Deborah Di Bernardo started Roast House in 2010, we have focused on sustainable and ethical practices while building long term partnerships with incredible human beings committed to the future of specialty organic coffee!
We are a small team in a small warehouse based out of Spokane, Washington aiming to create and maintain long lasting relationships with producers year after year.
Through a high-trust supply chain, we sustainably source organic coffees from producers grown in bio-diverse environments without the use of nasty ass chemicals.
Customers generally enjoyed the food, noting it was fresh and tasty, although there were some complaints about specific items being cold or not prepared correctly.
Customer Service
Service quality was inconsistent; while some staff were praised for being friendly and helpful, others were reported as rude or indifferent.
Cleanliness
The restaurant was frequently described as clean, with positive remarks about the overall hygiene and condition of the facility.
Coupon Issues
Several customers expressed frustration over the refusal to accept coupons and issues with online orders, leading to dissatisfaction.
Operational Hours
There were complaints about unclear operational hours and being turned away before closing time.