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MEXICO El Mezcal
The washed coffee comes from Finca Las Chicharras in Chiapas, Mexico.
Curator’s note
After their wedding in Buenos Aires, Christian Degracia and Crystal Weintrub-Degracia missed that city's cafes enough to start roasting on a sample roaster at home, until a neighbor who ran Southern California's largest chain of farmers markets tasted the coffee and asked for more. They grew from one market to four before this Cypress Park roastery and cafe, which came through a pandemic closure to reopen in May 2020 on a drive-through window and curbside pickup.
The Coffee
The green comes through importers who practice direct trade, and the cafe opened in 2020 with a three-bay Hario V60 pour-over bar, the service the couple first ran at their farmers market stands.
- COLOMBIA FINCA VILLA MARCELA DOUBLE FERMENTEDPour-over
Colombia, Cauca · 2500 masl
- Varietals
- Castillo
- Process
- Fully washed and double fermented
- Producer
- Finca Villa Marcela
cherry · raisin · cola · milk chocolate
- MEXICO El MezcalPour-over
Mexico, Chiapas · 1250 - 1600 masl
- Roast
- Medium
- Varietals
- Bourbon, Catuai, Arabe
- Process
- Fully Washed
- Producer
- Finca Las Chicharras
chocolate malt · honey · stonefruit
- GUATEMALA San MartinPour-over
Guatemala, Fraijanes Plateau · 1750 - 1800 masl
- Varietals
- Red Catuai, Bourbon
- Process
- Natural
- Producer
- Finca San Martin
raspberries · raisins · chocolate
- BRAZIL Cerrado Mineiro Organic
Brazil, Cerrado Mineiro · 950 masl
- Varietals
- Acaia
- Process
- Pulped Natural
- Producer
- Fazenda Nossa Senhora de Fatima
dark chocolate · brazil nuts · vanilla syrup
- COLOMBIA Finca La Mina Sugar Cane DECAFPour-over
Colombia, Peque, Antioquia · 1200 - 1400 Meters
- Varietals
- Red Colombia F4, Yellow Colombia F4
- Process
- Sugar Cane Process
- Producer
- Juan Giraldo
tangerine · vanilla · molasses
- PERU Churupampa OrganicPour-over
Peru, La Coipa, San Ignacio · 1600 - 1800 masl
- Varietals
- Caturra, Pache, Bourbon, Catimor
- Process
- Washed
- Producer
- Small holder farmers
cranberry · raspberry · chocolate
The Vibe
Crystal Weintrub-Degracia designed and project-managed the build to universal-access and sustainability principles: natural earth clay plaster, low-VOC paint, wool insulation, a coffee bar of reclaimed bowling-alley flooring and redwood paneling from Northern California ranches. The light-box sign and the railings came from the old building, the seats are made from wood waste and recycled plastic, and behind the room a patio, a deck and the parking area take the seasonal markets.
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