Roasteries / Café Demitasse
Café Demitasse
Santa Monica, CA
Café Demitasse is a Santa Monica coffee microroaster with its own dedicated "Roasting & Sourcing" program, roasting to order at its LA facility and shipping within days for freshness. Every batch is profiled and tasted before it ships, and the roastery leans on long-standing relationships with producers it has bought from for years alongside rotating single-origin lots. Once home to three Los Angeles-area cafés, Demitasse now operates a single café — its original Santa Monica flagship, run on zero-waste principles with biodegradable, in-house-printed bags.
6
coffees
CA
base
Photos
Location
Café Demitasse — Santa Monica
1149 3rd St, Santa Monica, CA 90403Sun–Fri 7:00am–4:00pm, Sat 7:00am–5:00pm
Coffees
6 coffees
El Diviso is Nestor Lasso's family farm in Pitalito, Huila — a third-generation Colombian coffee operation in a region famous for pushing what specialty coffee can taste like. This natural-processed Chiroso lot is fully dried in the cherry, then hulled, so fruit sugars have weeks to work into the bean — tropical, candy-sweet, closer to a fruit juice than a cup of coffee. Source: cafedemitasse.com.
Passionfruit, guava, tropical Skittles
A natural from women smallholders in Idido, in the Yirgacheffe stretch of the Gedeo Zone, farming plots of under a hectare by hand, intercropped with false banana. The cherries dry whole on raised beds for 8–25 days, turned and hand-sorted throughout. Peach and raspberry over deep brown-sugar sweetness with a bright, sparkling finish; cupped at 87+. Imported by Falcon Coffees.
Peach, brown sugar, raspberry
Demitasse's mainstay espresso blend — a two-bean mix of a Costa Rican coffee (La Minita) so good it's often featured on its own as a pour-over, plus a splash of a very sweet Ethiopian lot (the Reshad). Smooth, syrupy and sweet, hitting the Goldilocks zone as espresso but stellar however it's brewed. Source: cafedemitasse.com.
Milk chocolate, caramel, brown sugar, honey, hazelnut, spice, red grape, tangerine, stone fruit
Aromas del Valle is a young cooperative — leadership and membership largely in their thirties — working across the Cutervo highlands of Cajamarca with about 500 producers. General manager Iván built the co-op around a complete idea of farmer support: seedlings, organic inputs, resurfaced fermentation tanks, management training, access to capital, and a professional cupping lab. Source: cafedemitasse.com.
Clean, organic, sweetness-forward decaf profile
A community lot from La Vicuña, an alliance of eleven cooperatives and roughly 3,000 smallholder families in Amazonas and Cajamarca who share a jointly owned mill and run farm renovation and agroforestry work through the ElevaFinca project. Washed after a 23-hour ferment and patio-dried for eight days. Sweet, balanced and full-bodied, cupping at 84, and sturdy enough for milk as an everyday espresso. Imported by Onyx Coffee.
Baking chocolate, orange, biscuit
A seasonal blend of coffees specifically sourced and roasted for cold brew. Source: cafedemitasse.com.
Smooth, low-acid, built for cold extraction