Discounting water, coffee is the most globally consumed beverage and can only be grown in a small region between the tropics and above a certain elevation. The limited growing region creates an interesting supply-and-demand issue where a set of tropical countries are exporting this product to virtually the entire world. While support for “local” foods has grown world-wide, coffee in the United States is often not included and many Americans are not familiar with how their coffee is produced and support for local, sustainable coffee processing is limited. This project focused on assessing the knowledge of coffee production and sourcing practices among businesses in northwestern Pennsylvania. Northwestern Pennsylvania was chosen for proximity to the author’s area but also because it emulates similar small-town atmospheres across the country. The area has mostly small-scale cafés and roasters that were targeted to evaluate the significance of coffee at each establishment, as well as opinions about sustainable coffee and standard sourcing practices. Rural northwestern Pennsylvania has a strong working class that is believed to prefer dark and strong coffees and that is what local cafés serve them. The roasters in the area found that once consumers tried better tasting and different coffees they enjoyed a wider breadth of coffee types. Results from the study were incorporated into a “local” attitude of business owners and used to create a business plan that takes their concerns about locally roasted coffee into account to benefit both the vendors and local, sustainable roasters. This will not only support the local coffee market of consumers, in this area, but also the tropical coffee farmers who are dedicated to sustainable coffee production.