Roasteries / Stereoscope Coffee
Stereoscope Coffee
Echo Park, Los Angeles, CA
Stereoscope Coffee is a Los Angeles specialty coffee roastery founded in 2013 by Q-grader Leif An and business partner Clifford Park, built around the maxim "in pursuit of depth and simplicity." The company began as a wholesale roaster championing a multi-roaster model — serving the best beans from elsewhere — before launching its own in-house roasting operation in 2018. Its coffee philosophy centers on a "Five Elements" framework (altitude, soil, fauna, climate, and the farmer-and-roaster relationship), and its cafés across Los Angeles and Orange County serve pourover, espresso, and its own single-origin and blended roasts alongside matcha and loose-leaf tea.
9
coffees
CA
base
Photos
Locations
Stereoscope Coffee — Echo Park
1501 W Sunset Blvd, Suite B, Los Angeles, CA 90026Mon–Sat 6:00am–7:00pm, Sun 7:00am–7:00pm
+1 213-265-7099
Stereoscope Coffee — Hollywood
6677 Santa Monica Blvd, Ste 104, Los Angeles, CA 90038Mon–Sat 6:00am–7:00pm, Sun 7:00am–7:00pm
+1 323-645-7192Coffees
9 coffees
A decaf from smallholders in the San Agustín municipality of Huila, family-tended farms around 80% of which are under three hectares. Decaffeinated at Descafecol outside Manizales, using ethyl acetate made from fermented sugarcane molasses grown a few hours south. Silky, with citrus, milk chocolate and sugar cane.
Citrus, milk chocolate, sugar cane
Roasted to a medium-dark profile for a sweet, smooth cup with milder acidity — dark cherry and chocolate notes that hold up well as espresso or in milk drinks. Grown at 800–1,200 masl. Source: stereoscopecoffee.com.
Dark Cherry, Chocolate, Honey, Brown Sugar
Grown by local Oromo smallholder producers in Harsu Haro Muda village, in Guji's Uraga district, at 2,050–2,300 masl. Cherry is transported by horse, mule, or donkey 30–90 minutes to reach the washing station. Source: stereoscopecoffee.com.
Meyer Lemon, Yellow Peach, Silky, Green Tea
A single-producer microlot grown by Julio Perez at 1,400–2,200 masl in Huehuetenango's mountainous terrain, where each farm develops its own expression of the surrounding highlands, washed-processed for a clean, sparkling cup. Source: stereoscopecoffee.com.
Jackfruit, Red Grape, Sparkling, Praline
From 47 smallholder farmers around the village of Laspada in West Java's Pangalengan district, whose plots average two hectares at around 1,400–1,450 m. Harvest runs May to August, after which the farmers sell their partly finished, wet-hulled coffee to collectors who travel the region. Juicy, with Granny Smith apple, white grape and orange peel.
Granny Smith apple, white grape, orange peel
From the Karinga Factory, run since 1983 by the Gitwe Farmers Cooperative Society in Kiambu. About 650 members, each growing coffee on around a hectare alongside other crops, deliver cherry as soon as it is picked; it is depulped, fermented 12–24 hours, washed four times and dried 8–13 days on raised beds. Juicy grapefruit and mandarin orange with toffee sweetness.
Grapefruit, mandarin orange, toffee
A three-origin blend combining natural Ethiopian lots for sweet berry character, Guatemalan coffee for citrus and subtle spice, and Brazilian coffee for chocolate and nut notes — built to work as black coffee, espresso, or in milk. Grown at 800–2,030 masl. Source: stereoscopecoffee.com.
Raspberry, Spice, Smooth, Chocolate
A fruit-forward blend built for moderate acidity, balancing citrus and sweet berry notes for black coffee, espresso, or milk drinks. Grown at 900–2,030 masl. Source: stereoscopecoffee.com.
Blood Orange, Raspberry, Silky, Earl Grey
A single-estate AA lot from Finagro Estate, run by siblings Neel and Kavita Vohora, who manage roughly 1,000 hectares of coffee farm and forest preserve along the rim of Tanzania's Ngorongoro crater, grown at 1,600–1,800 masl. Source: stereoscopecoffee.com.
White Pomelo, Honeydew, Creamy, Clover Honey