Cognoscenti Coffee
Curator’s note
Yeekai Lim trained as an architect and moved into coffee when commissions dried up around 2010, working through a pop-up, a frozen yogurt shop and a counter inside Proof Bakery before opening a permanent Culver City shop in 2013 that he designed himself down to the porcelain cups. He still describes the work in architectural terms: connecting a spatial language to the science of coffee.
The coffee
Cognoscenti roasts its own coffee out of a DTLA roastery now, built around continual cupping and long-term producer relationships rather than a rotating guest-roaster model. The current lineup leans on named smallholder and estate producers in Colombia, Peru, Costa Rica, Ethiopia, and Papua New Guinea, several of them multi-year repeat buys, alongside a house blend and a sugarcane-process decaf.
Founder Yeekai Lim runs a connoisseur's multi-roaster bar, spotlighting a rotating cast of top North American roasters alongside Cognoscenti's own coffee.
HRG Architects handled the interior of this 400-square-foot street-level storefront in the East Culver City Arts District, a tight room that reads as edited rather than cramped. Yeekai Lim was an architect before he was a coffee man, and 400 square feet is exactly the kind of problem architects enjoy.
- Diego Bermudez Maragogype Koji (El Paraíso)
- Maragogype
- Koji (Aspergillus oryzae / Amazake method), anaerobic natural
- El Paraíso, producer Diego Samuel Bermúdez
soy sauce · spice · sweet chocolate · green apple · umami
- El Diviso Red Bourbon
- Red Bourbon
- Anaerobic natural
- El Diviso, producer Néstor Lasso
cherry · banana · hard candy · raw honey
- El Diviso Caturra Chiroso
- Caturra Chiroso
- Anaerobic natural with Saccharomyces cerevisiae (T58) yeast
- El Diviso, producer Néstor Lasso
strawberry · basil · punchy acidity
- Peru Eli Espinoza Soberón
- Medium
- Caturra
- Natural
- San Ignacio, producer Eli Espinoza Soberón
passion fruit · champagne acidity · green grape
- Costa Rica Los Duran Black Honey
- H17 (Caturra x Timor Hybrid)
- Black honey
- Los Duran Wet Mill
fruit cake · raisins · warming spices · brown sugar
- Guji Habtamu Goro
- heirloom/landrace
- Washed
- Habtamu Goro washing station, producer Habtamu Fekadu Aga
blackberry · strawberry · juicy apricot · floral orange · peach tea · electric acidity
- Colombia Double Anaerobic Mossto then Washed
- Caturra Estate
- Double anaerobic mossto then washed
- El Diviso, producer Nestor Lasso
jasmine · lychee · honeysuckle · mandarin orange
- Papua New Guinea Arufa Natural
- Blue Mountain, Arusha, Mundo Novo, Bourbon
- Full natural on raised beds
- Monpi Coffee / Kindeng Wet Mill (~600 smallholders)
raspberry · vanilla · toasted sesame · brown sugar
- It's a Hoot Blend
- Blend
- Finca Huixoc & Ojo De Agua (Antigua, Guatemala); Finca El Diviso (Huila, Colombia)
toffee · graham cracker · orange · date
- Decaf
- Ethyl acetate (sugarcane-derived) decaffeination, 97% caffeine removed
pleasantly sugary
- Espresso · Pour-over · Batch drip · Cold brew
- Whole · Oat (Oatly) · Almond · Soy
- Single-origin available · Swiss Water decaf
The room
A 400-square-foot storefront in the East Culver City Arts District, on the ground floor of architect Clive Wilkinson's studio building. Cast-in-place concrete at the entry, polished concrete floors, and a back bar wall of CNC-cut white oak in a geometric pattern. The counter is built as an island so the barista and customer share the same side of the process, no barrier between them.
Power outlets · guest wifi · restrooms · food menu · patio / outdoor seating · pet friendly · kid-friendly · wheelchair accessible · locally owned · reusable-cup discount
The vibe
Photos
People
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