SE Portland · Est. 2017

Roasted fresh,
every single day.

We source beans directly from farms we trust, roast in small batches on our vintage Probat in the back of the café on SE Division, and serve everything within the week. On a clear morning you can see Mt. Hood from the corner table.

Shop Beans Find Us
4.9 · 487 reviews on Google

Our Coffees & Menu

Single-Origin Bags

Yirgacheffe Natural

Ethiopia · Gedeo Zone

Strawberry jam, dried apricot, and a long bergamot finish. Sun-dried on raised beds at 1,900 m. Our most-requested bag by a wide margin.

$21 / 250 g Order →

Huehuetenango Washed

Guatemala · Huehuetenango

Brown sugar, stone fruit, and a silky body. Grown at 1,700–2,000 m by the Orozco family co-op. Ideal for pour-over and French press.

$19 / 250 g Order →

Nariño Honey Process

Colombia · Nariño

Toffee sweetness with a clean, bright acidity — our best-selling espresso origin. Honey-processed in micro-lots by farmers at 2,100 m.

$20 / 250 g Order →
Espresso Drinks

Division Street Latte

House signature

Double shot of our Nariño espresso pulled ristretto, topped with steamed Oatly and a ribbon of house-made brown butter caramel. Warm or iced.

$6.50 Add to order →

Straight Double

Rotating single-origin

No milk, no fuss — the clearest way to taste the current feature origin. Ask at the bar what's on today; it rotates every two weeks.

$4.00 Add to order →

Iced Cortado

Whole milk · rocks

Equal parts ristretto and cold whole milk over a rocks glass of clear ice. Eight ounces. Simple, cold, and exactly right for a Portland summer.

$5.50 Add to order →
Pastries

Cardamom Morning Bun

Baked in-house daily

Laminated dough rolled in cardamom sugar, baked to a deep amber pull-apart. We make seventy a day and they're usually gone by 9:30 on weekends.

$4.75 Add to order →

Olive Oil Almond Cake

Gluten-friendly

Dense, moist, made with almond flour and Oregon olive oil from the Willamette Valley. A thin layer of bitter orange marmalade on top — pairs perfectly with the Yirgacheffe.

$5.25 Add to order →

Our Story

Built from scratch, for this neighborhood.

Theo and Mara Quinn opened Happy Bean in 2017 after years of roasting on weekends in their Hawthorne garage, selling to neighbors out of reused canvas bags. When the corner spot on SE Division opened up — the old printing shop — they signed the lease the same afternoon. Theo rewired the building himself. Mara flew to Ethiopia to shake hands with the Yirgacheffe farmers before they'd ever agreed to a contract.

We keep the roaster running all day, every day we're open. The drum is a 1991 Probat L12 that Theo found in a warehouse in Gresham and spent eight months restoring. If you're in the café you can hear it through the wall and smell the chaff burning off. That smell is the point. We're not a brand selling a lifestyle — we're a roastery with a café in front of it, and everything we do starts with what's in the bag.

2017
Opened on SE Division
6
Direct-trade origins
All-day
Roasting while you drink
PDX
Owned & run in Portland

Come In

Find us on Division

Address 1227 SE Division St
Portland, OR 97202
Near Ladd's Addition · Free street parking after 7 pm
Phone (503) 236-0488
Hours
Monday – Friday 6:00 am – 6:00 pm
Saturday – Sunday 7:00 am – 7:00 pm

What People Say

Neighbors keep coming back.

4.9 ★ · 487 Google reviews

★★★★★
"The Yirgacheffe is the reason I moved my entire morning routine two miles east. I didn't know coffee could taste like this. Theo walked me through the process over the bar like I was the only person in the room."
Jordan R.
Hawthorne · April 2026
★★★★★
"The cardamom morning bun alone is worth the trip. The café is small and always full of regulars, which is exactly what you want from a neighborhood spot. The iced cortado is flawless."
Mira K.
SE Division · March 2026
★★★★★
"I buy the Guatemala Huehuetenango in bulk every month. Mara remembered my name on my third visit. That's not something that happens at other places. This is the real Portland coffee culture I was looking for when I moved here."
Daniel S.
Ladd's Addition · May 2026