Check-ins
Curator’s note
Paul De Arras moved a Virginia college-town coffee shop to a Poway strip mall and brought the roasting with it, laying the unit out so the roastery could be seen from the counter. The roasting runs in small, hand-managed batches, so each lot is watched on its own.
The Coffee
Espresso and the pour-over draw on the house's own whole-bean list of single origins, two blends and a water-process decaf, and Aurora, one of the blends, is almost always a natural Brazil.
- Guji Tuku
Ethiopia, Guji Zone · 2125 meters
- Process
- Dry
- Producer
- Gerba Dogo mill (owned by Tuku)
Blueberry · Pomegranate · Honeydew Melon
- Taaroo
Ethiopia, Guji zone, Shakiso (Taaroo and Sewana)
- Process
- Wet method, 24-36 hour fermentation
- Producer
- Kayon Mountain (Ismael Hassen)
flame grape · star jasmine · syrupy and sweet
- Excelso
Pitalito, Huila · 1,500-1,800 masl
- Process
- Washed
dark chocolate · roasted hazelnut · stone fruit
- Athena
Blend of African and American Origins
- Process
- Blend of Dry and Washed
Rich · Balanced · Sweet
- AuroraPour-over
Brazil, Mogiana
- Process
- Dry/Natural
Chocolate · Nuts
- Water Process Decaf
Brazil
- Process
- Natural process, water process decaf
The Vibe
A large unlabeled map with the Coffee Belt painted in color fills an off-white wall just inside the door, white round tables running down that side of the room and two shelves of sky-blue logo bags standing beside the register. The bar is L-shaped with one rounded corner and the menu is white paper tacked to a sheet of plywood, a finish built to move people along, which leaves the umbrella tables out on the patio as the place where the sitting tends to happen.
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