Our Story
“We opened Daylight in 2019 with one belief: great coffee doesn't need to be complicated.”
Maya Chen spent ten years behind the bar before opening her own space. First at Stumptown in Portland, then training under some of Japan's most respected roasters in Tokyo's Kiyosumi district.
What she brought back wasn't a style or a technique—it was a philosophy. Coffee should be an invitation, not a test. The best cup is the one that makes you slow down.
Today, Daylight is a neighborhood fixture. We source directly from farms we've visited, roast in small batches, and pour every cup with intention. No pretense, just good coffee and the space to enjoy it.
Origin Spotlight
We source directly from farms we've visited, building relationships that go beyond transactions.
“The first time I tasted Kochere coffee, it changed everything I thought I knew about what coffee could be.”
We've worked with the Kochere cooperative since 2018. Every March, we travel to taste the harvest and meet the 300+ families who grow our coffee. These heirloom varietals have been cultivated for generations in the misty highlands of Yirgacheffe.
Tasting Notes
The morning ritual
6:42am. First pour of the day.
The beans arrive green. We do the rest.
Regulars don't need to order anymore.
Bring It Home
Our beans, roasted weekly and shipped within 48 hours.
Ethiopia Yirgacheffe
From the Kochere cooperative in the highlands of Yirgacheffe. Washed process brings exceptional clarity to the delicate floral notes.
Colombia Nariño
Red apple, caramel, milk chocolate. Sweet and balanced.
Daylight House Blend
Our daily driver. Chocolate, nutty, endlessly drinkable.
Stay in the loop.
New roasts, events, and the occasional recipe.
Visit Us
Portland
Division Street
Open until 4:00 PM