Memli Coffee Lab

The founder publishes what he paid the farmers, a harder number to print than a tasting note, and he has turned the rest of the operation into a classroom, down to a lab for the brewing water. Most roasters would put that attention into the roast and stop there; this one wrote a syllabus.

Everything is roasted in house on a Loring S15, off green coffee the shop keeps frozen for freshness, with two to three weeks of rest recommended after the roast. The retail shelf runs thirteen single-origin lots named down to the farm, from a Honduras Finca Las Calaveras Washed at $7.50 to a Panama Lost Origin Gesha at $22, and the manual pour-overs go through a Hario Neo.

The bar and the roastery sit under one roof, and a seat there goes by request: the booking form promises only to try for the best ones. Memli calls the place a fine coffee studio, which is a fair name for a room that fills by appointment.