Coffee from Ecuador fuels Port lakefront shop

Port Washington High School graduate Adam Baierl’s post-college travels resulted in more than just a trip to satisfy his quest for  adventure — it also led to the opening of Sacred Bean Coffee Co. at 407 E. Jackson St. in Port, which serves coffee harvested on a small farm in Ecuador.

After graduating from Edgewood College with a degree in biology in 2023, Baierl embarked on a two-year journey through Europe, volunteering and living with local families. There he discovered the importance of coffee in other cultures.

“I fell in love with coffee culture around the world and how people really slow down in the mornings and take their time and are very intentional about how they start their day,” Baierl said.

Last October, he decided to bring this special approach to his hometown, purchasing an espresso machine and horse trailer. Baierl’s mobile coffee catering business imported hand-picked beans from a remote farm in Rio Negro, Ecuador, catching the attention of area residents and business owners alike.

Shortly after learning about Sacred Bean’s dedication to quality ingredients, Cavalier Wine Bar owner Kelly Brown reached out to Baierl, coordinating a “special summer coffee residency” from May to September at the bar in the Newport Shores building. 

Sacred Bean is now welcoming customers from 7 a.m. to 11 a.m.  Thursdays through Sundays for high quality coffee and a view of Lake Michigan.

Sacred Bean was initially meant to be a one-man operation, but Baierl’s mother Lynn, father Mike, sister Amanda and brother Ethan have stepped in to help as demand for its product grows. 

“After our first day, I quickly learned that I wouldn’t be able to do this alone,” Baierl said. “Once the big line started to form, (Lynn) hopped back and started taking orders for me. Ever since then, I’ve had someone in there with me to make sure that we get drinks out in a timely fashion.”

Sacred Bean’s success isn’t just due to what Brown described as Baierl’s exceptional hospitality, but also to the quality of each ingredient in his drinks. Everything from milk to honey is locally sourced, and flavored syrups are made by hand, Baierl said. 

“I didn’t want my cafe to be like other coffee shops where they all use the same syrups, and all these syrups use numerous ingredients,” Baierl said. “Everything is naturally occurring. All the ingredients are pronounceable. I wanted it to be an intentional coffee experience where people can feel good about the drink that they’re ordering.”

Baierl’s approach to coffee is reflective of a passion for health that began during his junior year of college as he searched for ways to improve his performance on the Edgewood College basketball team.

Researching nutrition and the circadian rhythm shifted Baierl’s perspective. He thought he was living healthy because he was an athlete but began to understand his lifestyle was in “disalignment.”

Slowly incorporating new habits into his life, Baierl concluded it was best to live simply and in harmony with nature.

He said that is the way of life in Ecuador, where he sources his coffee beans. They are hand-picked by a man named Diego and his family and grown without chemicals or pesticides. Rather than the mass harvesting that happens at larger farms, each coffee cherry is only picked once it is ripe, increasing the quality of the final product.

Initially, Baierl planned to source his beans from a small farm in Costa Rica but called the process of importing the beans to the United States a “logistical nightmare.” By coincidence, he connected with Maryland expat and homesteader Scott Haschen, who knew Diego and invited Baierl to come see the farm.

Now, Haschen flies to the States monthly with Diego’s beans. Sacred Bean Coffee Co. is the sole retailer of these beans in the U.S., Baierl said.

Sacred Bean’s contract with Cavalier will be re-evaluated in September, but Brown says she hopes the coffee shop is there to stay. She said introducing coffee was part of her business plan from the beginning, and Sacred Bean’s commitment to a high quality product “hits the mark.” 

Baierl says a growing base of regulars and a steady flow of new customers is a great sign for the new business, even requiring him to upgrade his espresso machine and open on Thursdays to accommodate more orders.

“Being from Port and being very passionate about Port, this was a great opportunity for me, especially with the best view in the city of Lake Michigan,” Baierl said.