Check-ins
Come here for
Iced Cafecito
Panela-sweetened espresso concentrate with cinnamon, cardamom and a choice of milk.
Espresso Clandestino
Cafecito Organico makes this house espresso blend.
Quiche Lorraine
Ham, Emmentaler, whole grain mustard and chives, prepared by Bread Lounge.
Curator’s note
Angel Orozco came to coffee through organic agriculture work in Guatemala, with the professor Susanna Hecht's writing on coffee as a way to preserve biodiversity and livelihoods as his main influence. In July 2004 he opened Coffee Cellar, a counter in Sandi Romero's culinary incubator near MacArthur Park, and taught himself to roast for farmers markets in Silver Lake and Hollywood.
The Coffee
Beside the house espresso, the bar pours single origins as batch brew and a cold brew steeped for 24 hours, the cappuccino can come panela-sweetened as a Cafecito, and the tea is Rishi loose leaf. The company has worked directly with producers since 2004, most of them in Central America.
- Mujeres Blend
Chocolate · Cherry · Molasses
- Guatemala Blend
Guatemala, San Marcos
- Varietals
- Mixed Varietals
- Process
- Washed
- Producer
- Finca El Vergel
Orange · Berries · Caramel
- Pura Vida Blend
Costa Rica
- Process
- Honey Natural
- Producer
- Hacienda Sonora
Blueberry · Chocolate · Brown Sugar
- Decaf Blend
Colombia, Huila
- Process
- Swiss Water Process
Toffee · Chocolate · Earthy
- Espresso Clandestino
Chocolate · Molasses · Cherry
The Vibe
The room is a corner storefront painted pale blue on Glendale Boulevard, plain white walls inside and a smaller floor than the Hoover Street original. Outside, tables under umbrellas line the sidewalk patio.
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