
Bevel Coffee
Curator’s note
Nine coffees on the shelf named to producer, process and varietal (Linarco Rodriguez's honey Geisha, a washed Pink Bourbon out of La Esperanza), and all of it is one person's work. Four years from a first roast to a Geisha with the grower's name on it is quick going.
Espresso with handmade cardamom syrup, velvety and subtly sweet, served hot or iced.
A 72 hour fermented sourdough bagel from Mustard's Bagels, topped with nori, black sesame, and white sesame, schmear on the side.
The coffee
Mejia roasts every bean himself on a 3-kilo Mill City in his garage, with a Honduras San Vicente focus and eight single origins listed by producer alongside the Extinction Burst espresso blend.
- Extinction Burst Espresso Blend
- Medium
- Washed Honduran and natural Ethiopian coffees
Chocolate · Baking Spices · Cherry
- Aponte Honey - Honey Caturra
- Caturra
- Honey
Orange Zest · Chocolate · Nutty
- Jorge Rojas - Washed Chiroso
- Chiroso
- Washed
Lemon · Pineapple · Floral
- La Esperanza - Washed Pink Bourbon
- Pink Bourbon
- Washed
- Edwar Giraldo
Green Apple · Black Tea · Dried Mango
- Linarco Rodriguez - Honey Geisha
- Geisha
- Honey
- Finca Betania
Strawberry · Honey · Rose
- Slow It Down | Mini Tree Collab - Natural Parainema
- Parainema
- Natural
- Marilyn Alfaro
Strawberry Jam · Caramel · Amaretto
- Misael Ochoa - Honey Parainema
- Parainema
- Honey
- Mis Peñitas
Hibiscus · Pomegranate · Caramel
- Muhororo Decaf - Natural Red Bourbon
- Red Bourbon
- Natural, decaffeinated by Swiss Water
- Muhororo Washing Station
Black Cherry · Chocolate · Honey
The room
Bevel's first walls are a former photography studio on Allen Avenue that came through the Eaton Fire standing: a long 600 square feet of white walls behind a window front painted with the scarlet macaw. Kevin Mejia put the seating on a bench along the wall instead of shrinking the bar, his arithmetic for fitting the most neighbors into a room that made it through.
The vibe
Photos
People
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