Cafecito Organico Silver Lake
Curator’s note
Orozco has bought from Central American producers and roasted the result himself since 2004, and the bags print origin, process and varietal: a washed Finca El Vergel, a Costa Rican honey natural, a Swiss Water decaf. The pour-over is the best order on that counter and the shop keeps it like a secret: three named single origins to choose among, and no mention of it under any of the printed menu's eleven categories.
Panela sweetened espresso concentrate with cinnamon and cardamom, combined with a choice of milk and served over ice.
From the D LA Tostada pop-up: everything or plain bagel with house-made lox, dill cream cheese, pickled red onions, and Dijon mustard.
The coffee
Espresso Clandestino carries the bar with notes of brown sugar, chocolate and stone fruit, and the wholebean bags publish origin, process, and varietal, but no roast date appears on any page on either sales channel.
- Espresso Clandestino
Chocolate · Molasses · Cherry
- Mujeres Blend
- Mixed Varietals
- Washed
Chocolate · Tropical Fruits · Brown Sugar
- Guatemala Blend
- Mixed Varietals
- Washed
- Finca El Vergel
Orange Blossom · Chocolate · Caramel
- Pura Vida Blend
- Honey and natural process
- Hacienda Sonora
Chocolate · Brown Sugar · Berries
- Decaf Blend
- Mixed Varietals
- Swiss Water Process
Toffee · Chocolate and Earthy · Smooth
The room
For the patio on this Hoover Street corner, Cafecito brought in John Sofio and Sormeh Azad of the L.A. design/build firm Built Inc., who finished the Hoover Wilderness in 2014. Hiring a design/build firm for the outdoor half of a coffee shop tells you which half the room is really about.
The vibe
Photos
People
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