Jones Coffee Roasters
Beans grown on the family's Guatemalan farm, roasted out back, poured under a chandelier.
Curator’s note
Chuck Jones was introduced to coffee at five years old on his family's farm in Guatemala and learned to roast as a kid using a popcorn popper and a barbecue grill; he and his father Larry started Jones Coffee Roasters in 1994. The family has grown coffee at Finca Dos Marias in the San Marcos highlands since the 1870s, and the shop's chair logo traces back to regulars who started hauling in their own seating once the cafe outgrew its permitted capacity.
From the Jones family's own farm in San Marcos, Guatemala, growing coffee there since the 1870s; medium-to-full-city roast, notes of peach, cinnamon, caramel.
From the pastry case Jones stocks with Cos & Pi baked goods — fruit-forward enough to sit next to a delicate family-farm Guatemala cup without fighting it.
The coffee
Jones roasts everything in-house on a Probat at the Raymond Ave warehouse, and the coffee itself runs through family ties — the flagship single origin comes off the Jones family's own farm, Finca Dos Marias in San Marcos, Guatemala. The house style sits closer to full-city than to the pale, high-acid end of specialty coffee: Chuck Jones calls it '2.5 wave,' pulling beans at second crack for a sweeter, rounder cup and a long finish rather than chasing the lighter roasts newer shops favor.
Four generations of direct-trade sourcing off the family's own Guatemalan farm, roasted fresh here as traceable single origins.
A working roastery first and a cafe second: the brewing is straightforward, and the bar looks more like a warehouse than a stage.
- Finca Dos Marias - Bourbon Rojo
- Bourbon Rojo
- Finca Dos Marias (Jones family farm)
peach · cinnamon · caramel
- Beneficio Pastores Genuine Antigua
- Medium
- Finca Pastores / Beneficio Pastores (family-run mill, generational ties to the Jones family)
tangerine · raspberry · taffy nut
- Kenya AA
- Medium
ruby-red grapefruit · black currant
- Mexico Altura
- Medium
almond · raisins · chocolate
- Sumatra
- Medium
- grown and processed by the Mandheling people
blackberries · dark plum · vanilla · licorice
- Ethiopia Natural
- Medium
- natural (dried whole on raised beds)
- Uddeyi Farmers Group (smallholder community); imported via Sookoo Coffee
blueberry · black currant · white pepper
- Colombia Inga Aponte
- Medium
peach · key lime · sweet chocolate
- Espresso · Pour-over · Batch drip · Cold brew
- Oat (Oatly) · Almond · Whole · Soy
- Single-origin available · Decaf available
The room
The Raymond Ave shop is the roastery — a converted warehouse near ArtCenter's south campus where the Probat sits in view of the counter and beans move from raw to bagged in front of customers. Nothing in the room matches on purpose: neon signs and chandeliers hang next to a row of mismatched chairs from the ceiling, a nod to the regulars who dragged in their own seating once the place hit its legal capacity, and the brick walls carry murals and loud, colorful paintings. A second floor works as an informal gallery for local artists. Time Out called it a living museum to all-things-beans, and that holds — there's no Wi-Fi, and the draw is watching the work happen rather than settling in with a laptop. A shaded courtyard patio out front handles the overflow, dogs and strollers included.
Power outlets · guest wifi · restrooms · food menu · patio / outdoor seating · pet friendly · kid-friendly · wheelchair accessible · locally owned · reusable-cup discount
The vibe
Photos
People
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