Roasteries / Caffe Luxxe

Caffe Luxxe
Los Angeles, CA
Caffe Luxxe was founded in Santa Monica in 2006 by longtime friends Mark Wain and Gary Chau, inspired by an espresso enjoyed one morning in Italy, and is credited with helping pioneer artisanal coffee culture in Los Angeles. The company roasts its own beans on small-batch Probat machines — guided by human judgment rather than computers — at "Il Laboratorio di Caffe Luxxe," its dedicated roastery and barista training lab in Los Angeles, open to the public by appointment only; baristi complete at least six months of training before certification. Caffe Luxxe sources its coffee through direct, long-term relationships with farmers and now operates eight cafés across Santa Monica, Brentwood, Malibu, Long Beach, Manhattan Beach, Culver City and Montecito.
13
coffees
CA
base
Photos

Locations

Caffe Luxxe — Santa Monica (Montana Ave)
925 Montana Ave, Santa Monica, CA 90403Mon–Fri 6:00am–5:00pm, Sat–Sun 6:30am–5:00pm
+1 310-394-2222
Caffe Luxxe — Brentwood Country Mart
225 26th St, Santa Monica, CA 90402Daily 7:00am–6:00pm
+1 310-394-2222
Caffe Luxxe — Brentwood / San Vicente
11640 San Vicente Blvd, Los Angeles, CA 90049Daily 6:30am–5:00pm
+1 310-394-2222
Caffe Luxxe — Malibu (Carbon Beach)
22333 Pacific Coast Hwy, Malibu, CA 90265Daily 8:00am–1:00pm
+1 310-394-2222
Caffe Luxxe — Long Beach
6420 E Pacific Coast Hwy, Long Beach, CA 90803Daily 7:00am–6:00pm
+1 310-394-2222
Caffe Luxxe — Montecito
1028 Coast Village Rd Ste A, Santa Barbara, CA 93108Daily 7:00am–5:00pm
+1 310-394-2222
Caffe Luxxe — Manhattan Beach
904 Manhattan Ave, Manhattan Beach, CA 90266Daily 6:30am–6:00pm
+1 310-394-2222
Caffe Luxxe — Culver City
9718 Washington Blvd, Culver City, CA 90232Daily 6:30am–6:00pm
+1 310-394-2222Coffees
13 coffees
Caffe Luxxe's 20th Anniversary Blend marks the roastery's milestone year, combining two origins and one community story: floral, stone-fruit aromatics lead into sweet plum and pear, a lively sparkling acidity, a medium juicy body and a clean, crisp, lingering finish. Source: caffeluxxe.com.
Champagne sparkle, pear, plum, sweet

Italian for "little house" — the lightest, most delicate expression in the Caffe Luxxe family: stone fruit, ripe apricot and cherry blossom carried by a silky creamy body and a refined, clean sweetness. Brighter and more floral than Montenero Classico, equally suited to filter brewing or an unexpectedly expressive espresso. Source: caffeluxxe.com.
Caramel, cherry blossom, stone fruit

100% Swiss Water Process decaf (99.9% decaffeinated, with the final 0.1% eliminated in roasting) — rated 91 points by Coffee Review. Dark chocolate and caramel flavor, light acidity, a rich body and a subtle sweet floral finish; well suited to cappuccinos, lattes, drip and French press. Source: caffeluxxe.com.
Bold, caramel, dark chocolate

Sourced from the Kercha District within the Guji Zone in the Oromia region and fully natural-processed, dried on raised beds over 15–20 days — floral and stone-fruit aromatics, berry, dark honey, sandalwood and sangria in the cup, with a creamy body and a sweet, long, red-wine finish. Source: caffeluxxe.com.
Berry, floral, sweet

Caffe Luxxe's seasonal Guatemalan coffee from the high-altitude, non-volcanic Huehuetenango region — a clean, sweet, well-structured cup with tangerine, apple, cherry and a touch of pleasant cacao-nib bitterness, best served as drip or pour-over. Source: caffeluxxe.com.
Blackberry, cacao nibs, dark cherry, sweet tangerine

Created for two-Michelin-Star chef Josiah Citrin's restaurant Mélisse in Santa Monica — a medium, creamy-bodied coffee with caramel and juicy-berry aroma, white grape/orange blossom/brown sugar flavor, sparkling acidity and a sweet, clean finish. Source: caffeluxxe.com.
Brown sugar, orange blossom, white grape

Caffe Luxxe's original blend and the coffee "where it all began" 20 years ago — Italian for "black mountain," built for depth, balance and timeless structure across espresso or drip. Rated 92 points by Coffee Review. Floral aroma, dark chocolate/caramel/jasmine flavor, light delicate acidity, bold rich body, smooth sweet floral finish. Source: caffeluxxe.com.
Caramel, dark chocolate, jasmine

A more nuanced, lighter expression of the best-selling Montenero Classico — milk chocolate, caramel and toasted almond layered with a delicate citrus brightness, a silky medium body and a clean, elegant finish. Source: caffeluxxe.com.
Almond, caramel, citrus, milk chocolate

A deeper, more commanding expression of Montenero Classico for those who prefer their coffee stronger — woody, tobacco aroma, dark cacao/tobacco/baking-spice flavor, light acidity and an exceptionally bold, smooth and rich body. Source: caffeluxxe.com.
Baking spices, dark cacao, tobacco

A special blend created with public radio station KCRW (10% of proceeds support KCRW) — bittersweet baker's chocolate, a hint of crème brûlée, anise and subtle sweet cedarwood. Source: caffeluxxe.com.
Baker's chocolate, brûlée, cedarwood

Created for chef Josiah Citrin's restaurant Openaire at The Line Hotel — a deep, nutty aroma with cocoa nib and molasses, light acidity and a strong, lingering finish, smooth-bodied. Source: caffeluxxe.com.
Cocoa nib, molasses

An exclusive blend created with Zoe and Josh Nathan for the Rustic Canyon family of restaurants (Rustic Canyon, Milo & Olive, Huckleberry, Cassia, Esters, Sweet Rose Creamery) — nutmeg and berry-compote aroma, floral/brûlée/nectarine flavor, a medium creamy body and a clean, red-fruit finish. Source: caffeluxxe.com.
Brûlée, floral, nectarine

Developed for Blackwood Coffee Bar on Sunset Blvd in Hollywood, named among the best coffee shops in Los Angeles by Time Out every year since 2016 — grapefruit-zest aroma, cocoa and dark cherry flavor, balanced acidity and a smooth, dried-fruit finish. Source: caffeluxxe.com.
Cocoa, dark cherry