Manzanita Roasting Company and Coffee House

A classically trained chef and WSET 3 sommelier married a marketing director out of a San Diego family winery, and what they buy follows that palate: the juiciest, sweetest lots they can find, with certifications given no weight at all. Saying that out loud gives up the easiest shorthand a bag can carry.

Everything is roasted in-house on a California-built Loring, and the retail pages run the origin down to the town, the producer, twelve days of drying and 1,800 to 2,150 meters: Biru Bekele's washed heirloom lot out of Chito in Oromia, next to a Colombia co-fermented with passion fruit in a bioreactor. No listing prints a roast date.

The room sits on the historic Bernardo Winery grounds among a village of shops, an Italian restaurant, gardens and vineyards, and the owners describe the build as hipster coffee meeting a cowboy western movie in a green, airy space. No studio drew it: winery maintenance staff, a brother who makes wine, Najila the potter who throws the mugs for the merch wall, and a crew of friends put it together.