![]() ![]() Choose from espresso drinks, Curtis batch brews, or a slow bar, where three different Mexican coffees are brewed, each using a specific method to draw out the subtle aromas and enhance the regional flavors. Beans are always from the current growing season, never warehoused or put into long-term storage. In addition, the owners, Yan Yanez and Leo Nunez, who together have a combined 20 years of experience in the industry, buy at above-market prices and offer technical support to farmers who want to produce specialty coffee. Sign up for email news and updates online.įocusing on micro- and family lot batches of coffee purchased directly from the farmers, Flor & Seed brings beans from well-known Mexican coffee-producing states of Chiapas and Oaxaca, as well as from lesser-known coffee-producing states like Nayarit, Puebla, and Guerrero. Since coffee and tea just beg for a sweet treat, you’ll want one of their lovingly baked cream scones, muffins, shortbread cookies, fruit tarts, caramel apple hand pies, and more. ![]() The space itself is inspiring-a low Turkish seating area with a colorful silky tent roof and handmade Art Nouveau tables antique and eclectic pieces repurposed to serve as counters and shelves are inviting and serene. French press, pour over, and cold brew options are also available, along with coffee and tea blends, herbal beverages, and seasonal iced teas. If you’re not familiar with sand brewing, a cezve (Turkish coffee pot) is placed on very hot sand, which heats your coffee, tea, or hot chocolate to barely boiling, producing a rich taste and pleasantly thick mouthfeel. Boasting the first and only sand-brewing system approved by San Diego’s health department, the base of their drinks is Turkish coffee, a smoother, silkier counterpart to traditional espresso. Sarah Jaeger’s new coffee shop Bohemian Alchemist isn’t your typical coffeehouse. ![]()
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