Sur Coffee

Sur's original room carries the whole case: coffee sourced directly from farmers the brand names, roasted in house on a 5kg Mill City, and served from a menu kept to about ten coffee-forward items. The owners built the space themselves to walk you through that sourcing journey, down a corridor that ends at a patio with a peek at the ocean.

• Direct-trade pour-overs
• A local pastry with the morning cup
• El Salvador Divisadero on the retail shelf
• The patio at the end of the corridor

Everything on the bar is the house roast — blends and single origins that also supply wholesale accounts around Orange County and San Diego, with direct-trade pour-overs and espresso up front and local pastries beside them. The relationships are named: the El Salvador comes from Mauricio Salvera's Finca Divisadero, a six-year direct partnership.

The owners built the room themselves — Ryan Bardelli comes from custom carpentry — and designed it to show the hands behind the coffee. The room runs bright and breezy, a long corridor from the street to a patio and a peek at the ocean.