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 single-farm microlot from Finca Las Lomas, a 5-hectare property (1.5 hectares under coffee) founded in 2004 by Juan Carlos Mamani in Caranavi — one of the highest coffee-producing areas in Bolivia, where the Andes give way to eastern forest. Grown at 1,700 masl and processed as a red honey lot. Source: stereoscopecoffee.com.
Passion Fruit, Cooked Plum, Creamy, Lemon Mascarpone
A water-processed decaf sourced through Norandino, an umbrella cooperative of 7,000 producer-members farming roughly 25,000 acres across four Peruvian regions, mostly indigenous smallholders cultivating a few acres each, grown at 1,100–1,700 masl. Source: stereoscopecoffee.com.
Black Cherry, Plum, Smooth, Cocoa
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
Grown by 62-year-old farmer Mengeche Derso, who owns and operates 15 hectares in the highlands of Gedeo using natural fertilizers alongside four of his twelve children, at 2,200–2,300 masl, naturally processed. Source: stereoscopecoffee.com.
White Peach, Papaya, Silky, Jasmine
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
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