Blue Hummingbird Roastery

Matt roasts here twice a week, a few steps from a bar that takes ten minutes to build a pour-over correctly, and the coffee going into both is a direct-trade Bourbon nano-lot Ernesto Perez keeps back at Finca La Torre for family. The house drink is a latte coloured with pandan leaf and blue spirulina, which tells you the three founders are not precious about where the fun sits.

Blue Hummingbird roasts its own at this address, and the bags read well past the country line: Guatemala Acatenango La Torre as 100% Bourbon off Ernesto Perez's farm, Kenya AB Ngomano as SL28 and SL34, Ethiopia Guji Gigesa as heirloom. Hand brew is a real line rather than a label, down to a published recipe for a 20g dose of the Colombia Monteblanco blueberry co-ferment on a Pulsar.

Big saucer pendants with wood centres hang on leather straps over black steel storefront glazing and a raked timber soffit at the entry, white and bright and two storeys up. The roaster runs in the same space, the patio outside is shaded with umbrellas year round, and a gelato counter shares the floor.