Café del Origen

Café del Origen pours single-parcel lots from farms you can walk to the same afternoon — the board names the finca, the elevation and the picker crew of each batch. The tasting flight (three pours, one cascara tea) is the best forty-minute education in Colombian coffee outside a farm tour, and the baristas will mark your map with the parcels open to visitors that week.

Beans are roasted in-house twice a week; whole-bean bags survive a backpack and make the only souvenir anyone actually wants.

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