Junia Café
Curator’s note
Ilse roasts the house espresso, a washed caturra from Colombia, and Sey roasts the seasonal standing next to it, which is two roasters deep before the pour-over board starts. Junia opened a year ago and already treats tea like coffee, down to the spring the leaf was picked.
Earl grey syrup, chocolate and flaky salt in a latte.
Turkey and apple on bread from Out of Thin Air.
The coffee
Seven roasters across the two boards this year, Brooklyn to Oslo.
Four pour-overs run at a time and each is printed with its roaster, region, variety and process: a Rwanda from Neem, an Ethiopia from Sey, a Burundi from Flower Child, and an iced Ethiopia from moim. Drip rotates and runs until noon.
- Ethiopia by Banko Gotiti
- Ethiopian landrace
- Washed
- Banko Gotiti
peach tea · lemongrass · wildflower honey
- Burundi by Remera Washing Station
- Red bourbon
- Washed
- Remera Washing Station
mixed berries · whipped cream · Pink Lady apple
- Rwanda by Fugi Ikizere
- Red bourbon
- Washed
- Fugi Ikizere
apricot · pomegranate · apple juice · red tea
- Ethiopia by Huke Washing Station
- Heirloom
- Washed
- Huke Washing Station
mandarin · jasmine · white peach
- Espresso · Pour Over · Drip
- Oat · Almond
- Single-origin available
The room
Every syrup is made in house, which is how the yuzu shiso ade ends up on a syrup infused for seven days and the mocha grey latte gets earl grey, chocolate and flaky salt together. The tea is handled like the coffee: a Cloud Mist green from Emei, a Jin Xuan oolong from Lugu.
The vibe
Photos
People
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