Check-ins
Come here for
24k elixir
Espresso with colloidal gold, maple and milk, topped with gold flakes.
Secret Garden (espresso)
Ethiopia, Peru and Colombia coffees are roasted separately and blended after roasting.
Bagels
Served with a cream cheese selection: plain dairy or house-made vegan dill and chive.
Curator’s note
Joan Leclerc first tasted coffee in South America at 18 that was nothing like what the US sold, and David Leclerc grew up with cafes in the daily routine of the south of France. They started roasting late in 2016 to cut coffee's footprint, from a heavily sprayed crop to the retail bag and the takeout cup, and opened the cafe in 2018 in the Fashion District on purpose, since fashion is one of the most polluting industries.
The Coffee
The house roast is a single-origin Peru at a medium roast, and the two espresso blends split by style: Malca, Colombia and Peru for an Italian-style shot, and Secret Garden, Ethiopia, Peru and Colombia roasted separately and blended after, for an Australian-style one. The cold brew is steeped in spring water and sold through stores across Southern California, and the shop makes its own pour-over cones of FSC-certified North American hardwood with a stainless steel screen instead of paper.
- Peru Amazonas
Peru, Amazonas region of northern Peru · 3,608–5,577 feet
- Roast
- Dark
- Process
- Fully washed and dried in the sun
Red Plum · Honey · Peach · Floral
- Colombia Magdalena
Colombia, Magdalena, Colombia · 3,608–5,249 feet
- Roast
- Medium
- Process
- Fully washed and dried in the sun
Cacao · Candy Apple
- House
Peru, Amazonas region of northern Peru · 3,608–5,577 feet
- Roast
- Medium
- Process
- Fully washed and dried in the sun
Honey · Peach · Floral
- Secret Garden (espresso)
Ethiopia, Peru and Colombia
Citrus · Honey · Hazelnut · Chocolate
- Malca (espresso)
Colombia and Peru
- Roast
- Medium
Chocolate · Brown Sugar · Hazelnut
- Water Process Decaf
Peru
- Roast
- Medium
- Process
- Fully washed and dried in the sun
Hazelnut · Shortbread Cookies
The Vibe
Earth Bean's drum roaster stands in view beyond a wood-slatted partition under tall windows, on a concrete floor. Everything at the shop and the roastery is composted, the to-go cups are plant-based rather than petroleum, and the straws are agave, gone within 100 days.
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