Go Get Em Tiger

Go Get Em Tiger launched in Los Angeles in 2013 and has since become one of the city's most recognizable specialty coffee operations, running a multi-location cafe footprint alongside an in-house roasting program built around single-origin lots. The brand trades in expressive, process-forward coffees: the current menu includes an anaerobic natural from Blasina Martinez in Honduras (hibiscus, nutmeg, honey) and a washed lot from the Kageyo site in Rwanda (black tea, currant, tangerine) — the kind of sourcing that signals a roaster paying attention at origin, not just at the grinder.

According to Cometeer, which features GGET coffees on its national platform, the brand has grown into "Los Angeles' hometown coffee institution" since its 2013 debut. That trajectory — from a single neighborhood cafe to a multi-location urban fixture — tracks with a broader moment in LA's specialty coffee scene, one that Taste Cooking chronicled with a profile headlined 'Go Get Em Tiger Didn't Just Raise the Bar. They Changed It.' The framing suggests the company's influence went beyond cup quality into how the city thinks about coffee as a daily ritual.

GGET maintains distinct roasting programs for filter and espresso. The filter side rotates through single-origin subscriptions; espresso includes both a seasonally rotating single-origin and a named house blend called Minor Monuments. Current retail sourcing spans Honduras, Rwanda, and Colombia — the last appearing as a decaf labeled Placer de la Tarde. The brand also moves in collaborative circles: a co-branded mug with Big Rabbit Roasters points to engagement with the wider roasting community beyond their own supply chain.