Penny Coffee Roasters
Curator’s note
Penny roasts to order every Monday and Tuesday, and the Azusa bar pours two of those lots (the Bookissa from Ethiopia, the San Pedro Yosotatu from Mexico), as named pour-overs on a Slow Menu of their own. Nick Rodriguez put in about fifteen years at Rose Park, Paramount Coffee Project and Steelhead before this, and still roasts for his wife's bakery.
The coffee
Penny roasts its own ten-coffee lineup to order on a published weekly schedule, with producer, varietal and process printed on each bag, though no page carries a roast date.
- Bookissa, Ethiopia
- Heirloom Varieties
- Natural Process
strawberry · sweet citrus · white chocolate
- Daypack
- Heirloom Varieties
- 100% natural process
- Decaf Huila
- Caturra, Castillo, Colombia
- EA Decaf (Sugar Cane Process)
- Jaminton Guaraca, Colombia
- Maryi Yaneth Gesha, Colombia
- Gesha
- Fully washed
clementine · honey suckle · oolong tea
- Maryi Yaneth Pink Bourbon, Colombia
- Pink Bourbon
- Fully washed
tropical fruits · brown sugars · florals
- San Pedro Yosotatu, Mexico
- Bourbon, Typica
- Fully washed
pink lemonade · cashew · caramel apple
- Standard Issue
- Caturra, Sarchimor, Mundo Novo, Heirloom Varieties
- Washed
chocolate · caramel · dried fruits
- Yukro, Ethiopia
- Heirloom Varieties
- Fully Washed
stone fruit · melon · floral
The room
The Azusa bar keeps a dedicated Slow Menu of four pour-overs at $7.00–$7.25 next to a full espresso list, run by an owner with roughly 15 years behind LA bars.
The vibe
Photos
People
Been to Penny Coffee Roasters?
Leave a note for the next person: what to order, where to sit.