Aquarela Coffee
Curator’s note
The Producers page names six Brazilian partners farm by farm, and the roasting is the owners' own (two San Franciscans, 2.5 and 10 kilos, under their SPLA label), with Kipling arriving by way of Coava, Nossa Familia and the São Paulo years. What the bar does not do is filter: it is espresso-driven, and the web shop is down to two single origins and a blend, none of them dated.
Named after the late São Paulo rapper, it's chocolate with house spices and espresso, finished with latte art, served hot or cold.
Pão de queijo, the Brazilian cheese bread, three pieces to an order.
The coffee
Every coffee is Brazilian single origin from farms at 950 to 1,200 meters, roasted in LA by the owners, with anaerobic processes as the stated specialty and retail bags sorted into sweet-and-balanced, exotic-and-aromatic, and anaerobic series.
- Amilton Peixoto - Red Catuaí, "Lona" Fermentation
- Red Catuaí
- "Lona" fermentation (wrapped with tarp for days, slow aerobic fermentation, cherry pulp removed after)
- Amilton Peixoto
chocolate · melon · yellow and red fruits · creamy and clean body
- The Peixoto Family - Mundo Novo, Natural
- Mundo Novo
- Natural
- Neide Peixoto, her daughter Lauriel, and brother-in-law Joaquim
Tootsie Roll · cinnamon/cardamom · yellow raisin · pecan-pie sweetness
- Tudo de Bom - Espresso and Filter Blend
- Natural, pulped, and anaerobic (blend)
milk chocolate · cherry · molasses · sweet
The room
The Figueroa room is 350 square feet of cool, industrial São Paulo whites and grays, Kipling's nod to the city where he learned the retail side of coffee. The storefront outside disagrees in pink, green, and neon, and the disagreement is the charm.
The vibe
Photos
People
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