Check-ins
Come here for
pour over
Endless Quest roasts the coffee at its Costa Mesa roastery.
Curator’s note
Ryan Okko grew up working in coffee shops and opened this room at the Boat Canyon center in March 2024 with his partner Jack, a sailor with the same respect for craft and restraint. Okko visits the farms the coffee comes from, aiming to make a positive impact on the lives of the producers.
The Coffee
A pour-over is the way into the single origins here, the latest a thermic anaerobic natural Mariana F1 from Diego Robelo's Aquiares Estate in Costa Rica.
- Ethiopia Wush Wush
Ethiopia, Oromia · 2,300 m
- Varietals
- Heirloom
- Process
- Natural, 120-hour anaerobic fermentation dried on raised beds
- Producer
- 350 smallholder farmers
Sangria · Ripe Stone Fruit · Jasmine · Sugar Cane Finish
- Costa Rica Aquiares EstatePour-over
Costa Rica, Turrialba · 1,200 m
- Varietals
- Mariana (F1 hybrid)
- Process
- Thermic Anaerobic Natural
- Producer
- Aquiares Estate
Cacao Nibs · Black Cherry · Mandarin · Red Wine
- Mexico Chiapas
Mexico, Tenejapa, Chiapas · 1,400 m
- Varietals
- Caturra, Typica, Costa Rica, Marsellesa
- Process
- Washed, overnight fermentation, sun-dried up to 18 days
- Producer
- Ciprés community lot, indigenous smallholder farmers
Red Apple · Milk Chocolate · Hazelnut · Brown Sugar
- Colombia El Mirador Satus Gesha
Colombia · 1,750 m
- Varietals
- Geisha, Castillo, Bourbon
- Process
- Natural, double fermentation
- Producer
- Asosatus, 70 coffee-growing families
Lavender · Earl Grey · bergamot · apricot · papaya · honey
- Burundi KayanzaPour-over
Burundi, Kayanza · 1,900 m
- Varietals
- Bourbon
- Process
- Washed
- Producer
- Rubagabaga Washing Station
Lavender · chamomile · toasted almond · dark molasses · syrupy raisin
- Costa Rica SWP honey Decaf
Costa Rica, West Valley, slopes of Poás Volcano · 1,600 m
- Varietals
- Caturra
- Process
- Honey processed, then Swiss Water Process decaffeination
- Producer
- Volcán Azul estate, Castro Kahle family
Caramel · Green Grape · Lime · Zest Orange
The Vibe
Natural materials, weathered textures and open light, with the sea just past the doors at the Boat Canyon center: the coastline is the brief, and the room follows it without ornament. It reads sharp and clean rather than styled, which for a roaster whose tasting lab lives up the freeway in Costa Mesa is the right order of priorities.
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