Check-ins
Come here for
Vegemite Caramel Latte
Made with vegan house-made caramel sauce infused with Vegemite.
espresso
The shot can be made with a single-origin coffee.
Curator’s note
Deaton Pigot started as a weekend barista in Orange, New South Wales, in 1995 and came to Los Angeles in 2007 to roast for Intelligentsia, and in 2014 he met Chelsea Morgan Stock, then on Broadway, in Brooklyn. They started the company in 2016 and named it for the tectonic plates that build the mountains coffee grows on.
The Coffee
The syrups are all made in house, behind drinks that run from twists on Australian childhood classics to a cafe de olla. Danny Castrellon, head of operations and roasting, visits the growers, Nelson Cruz at La Planada in Huila among them, and the Honduras coffees have come from Marysabel Caballero and Moisés Herrera since 2017.
- Kenya - Mawiko Farm - 2026Pour-over
Kenya, Murang'a County · 1,800 m
- Roast
- Light
- Varietals
- SL28
- Process
- Washed, dried on raised African beds
- Producer
- Mawiko Farm, grower Elizabeth Waithera
pomegranate · apple · sweet tea
- Vietnam - Dung K'No - 2026Pour-over
Vietnam, K'No community, Lam Dong Province · 1,500 m
- Roast
- Light
- Varietals
- Catimor
- Process
- Anaerobic natural
- Producer
- 180 smallholder producers, sourced through Mercanta
guava · fruit punch · milk chocolate
- Honduras - Finca La Tanairi - Washed - Geisha
Honduras · 1,550 m
- Roast
- Light
- Varietals
- Geisha
- Process
- Washed, dried on raised beds
- Producer
- Finca La Tanairi, growers Moisés Herrera & Marysabel Caballero
jasmine · tropical fruit
- Honduras - Finca La Tanairi - Mora Co-Ferment - Geisha
Honduras
- Roast
- Light
- Varietals
- Geisha
- Process
- Mora co-ferment: pulped Geisha in wet parchment rested 72 hours in a brown sugar and water solution with mora from around the farm
- Producer
- Finca La Tanairi, growers Moisés Herrera & Marysabel Caballero
passion fruit · peach · jasmine
- Costa Rica - Finca La Lia - 2025
Costa Rica, San Lorenzo highlands, Tarrazú
- Roast
- Light
- Varietals
- Catuai
- Process
- White honey
- Producer
- Finca La Lia, growers Luis & Oscar Monge
macadamia · nectarine · oolong
- Tectonic Blend
70% Colombia, 30% Ethiopia
- Roast
- Medium-light
- Process
- Washed
chocolate · caramel · cherry
- Drift Blend
40% Mexico, 40% Peru, 20% Ethiopia
- Roast
- Medium-light
- Process
- Washed
chocolate · caramel · stone fruit
- Shift BlendPour-over
50% Brazil, 50% seasonal Central and South America
- Roast
- Medium-light
- Process
- Washed and natural
hazelnut · milk chocolate · browned almond
- Shockwave BlendPour-over
50% Brazil, 50% seasonal Central and South America
- Roast
- Medium
- Process
- Washed and natural
- Seismic - Brazil Dark Roast
Brazil
- Roast
- Dark
- Process
- Natural
dark chocolate · caramel · stone fruit
- DECAF Colombia CaucaPour-over
Colombia, Cauca
- Roast
- Medium-light
- Process
- Natural cane sugar (EA Sugar Cane decaf process)
milk chocolate · caramel · raisin
The Vibe
Tectonic's Fairfax cafe meets the street with a white-painted brick wall, a barred window and a black bench at a round metal table. Beside it, a white fence painted with blue mountain ridges and TECTONIC COFFEE lettering closes in a patch of artificial turf where the umbrellas go up, and inside, the blue bags fill a wire shelf.
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