Check-ins
Come here for
Pour Over
The pour-over lineup includes El Jardín, an anaerobic coffee from Honduras.
Espresso (Blend or Single Origin)
The single-origin option is a natural-process coffee from Papua New Guinea.
Avocado Toast
Avocado toast at 7.25, on the board next to the breakfast sandwiches and bagels.
Curator’s note
Eric Scott's Golden State also consults for new cafes, from layout and menus to water filtration and espresso equipment, and Pilgrim's in Fullerton pours its Winchester and 1850 Espresso blends. Small groups learn the French press, the Chemex and the V60 in its classes.
The Coffee
The single origins rotate through the pour-over, the drip and the retail shelf, and the rotation keeps room for an anaerobic, lately El Jardín from Honduras. Behind the bar a single-origin espresso, a natural from Papua New Guinea in fall 2026, runs beside the house blend.
- Winchester Blend
Guatemala/Colombia
- Roast
- Medium
Brown Sugar · Roasted Nuts · Dark Chocolate
- Balboa Blend
Ethiopia/Guatemala
- Roast
- Medium
Vanilla Cream · Fresh Berries · Milk Chocolate
- Capistrano Blend
Brazil/Ethiopia/Sumatra
- Roast
- Dark
Dark Chocolate · Roasted Nuts · Burnt Caramel
- 1850 Espresso Blend
Ethiopia/Guatemala/Sumatra
- Roast
- Medium
Sweet Tobacco · Fragrant Berries · Chocolate
- Decaf Mexico
Mexico
- Process
- Sugarcane (EA) Process
Molasses · Raisin · Dark Chocolate
- Guatemala Candelaria
Guatemala, Huehuetenango
- Roast
- Medium
Red Apple · Lime · Honey
- Brazil Terra Nova
Brazil, Três Pontas
- Roast
- Medium
- Process
- Natural, 28-hour static box fermentation, hot-air dried
- Producer
- Terra Nova
Stone Fruit · Lime · Cacao
The Vibe
The room is exposed brick under a wood-beam ceiling, with Spanish-style archways, live-edge tabletops and enough floor that customers book it for portrait sittings and the shop still runs holiday pop-ups in the spare space. A classroom sits beside the roasting room, which explains what all that square footage was actually for.
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