Jaunt Coffee Roasters

The name turns out to be literal: a summer of European coffee shops in 2015, then 2016 spent on a farm in Peru learning the realities of production. Certifications get waved off here as marketing, in favor of what a grower is genuinely doing on the ground, which is the harder thing to claim and the more useful one.

Everything is roasted in the building and to order, 24 to 72 hours after an order lands, off a shelf that runs the 130 Blend, Black Mountain, Daylight and a washed Colombia from Inza, Cauca, its Castillo and Caturra grown by small farm holders between 1,800 and 2,100 meters. The rotating competition lots go further (a washed San Adolfo Huila from Wilder Lasso and Nikolai Furst of Finca El Rubi, off Ethiopia landrace seed the two of them germinated in Colombia, placed 45th on Coffee Review's Top 50 Coffees of 2025), and none of that naming carries over to the cafe menu.

A stained-wood slat wall runs the height of the seating area beneath a slatted ceiling, with a full-height blackened-steel fin screen dividing the room and a suspended steel grid of plants over the bar; perforated pendant drums with copper-toned interiors hang above the communal high-tops. The shop credits nobody for any of it, an odd silence for a room composed this deliberately in a district named for its makers.