Check-ins
Curator’s note
Yan Yanez was laid off when COVID came, and he and his longtime friend Leo Nunez started Flor & Seed in late 2020, selling at the Little Italy Mercato, then borrowed $63,000 from Accessity, a nonprofit lender, to open this room after the banks turned them down. On trips to Mexico City they had been blown away by how good Mexican coffee could be, and could not see why it carried such a plain reputation in the US.
The Coffee
Flor & Seed buys micro and family lots from across Mexico directly from the farmers, always the same year's crop and never from a storage warehouse or a port, and roasts every week. The Chiapas on the shelf comes from the Meza family's Xixintonil finca, Caturra and Mundo Novo washed at 1,800 meters.
- Lucha BLEND
Mexico, Oaxaca/Chiapas · 1700-1800 Meters
- Roast
- Dark
- Varietals
- Caturra
- Process
- Washed
silky dark chocolate · soft florals
- Chiapas Familia Meza
Mexico, CHIAPAS, Tenejapa · 1800 Meters
- Roast
- Medium
- Varietals
- Caturra, Mondo Nuevo
- Process
- Washed
- Producer
- Familia Meza - Xixintonil
almond · dark cocoa · citrus
- Catrina BLEND
Mexico, Oaxaca/Guerrero · 1200-1800 Meters
- Roast
- Medium
- Varietals
- Caturra, Bourbon
- Process
- Black Honey
black currant · chocolaty almonds
The Vibe
The interior is mostly white and streamlined across 640 square feet, and the large murals carry the color, one of them a portrait of a producer friend in Chiapas. A row of seven pendant lights hangs over the working end of the bar, aiming both the light and the attention at the baristas' hands and the beans moving through them.
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