At Plant Bar, we view coffee as an herb—one of nature’s super herbs. We honor its rich history and craftsmanship, seeking to restore a deep respect for the coffee plant, and showing reverence for each cup we serve. Our commitment to bioregional herbalism drives us to source coffee only from the Americas, selecting beans from regions like Costa Rica, Colombia, Nicaragua, and Guatemala. While coffee originally hails from Ethiopia, these Latin American regions provide the ideal environment to grow exceptional, high-quality coffee and travel much shorter distances to arrive to us.
Our Relationship to Coffee
- We focus on direct-relationship coffee – building a relationship with farmers and sourcing as directly as possible from those farmers
- Our farmers use organic and regenerative farming practices to support and preserve their coffee farms
- We support farmers using ethical farming labor practices
- We want people to know that they can know the coffee plant and know the people who grow what’s in their cup
Sourcing with Integrity: Coffee from the Americas
Our journey begins with sourcing. Guided by our commitment to bioregional herbalism, we select beans from the Americas, focusing on regions like Costa Rica, Colombia, Nicaragua, and Guatemala. While coffee’s origins trace back to Ethiopia, these Latin American climates provide ideal conditions for growing exceptional, high-quality beans. We partner with farms dedicated to regenerative and intentional cultivation practices, ensuring that each batch we source reflects not just quality, but also respect for the land and the communities nurturing these crops. We want you to know the names and faces of the people who grew and loved your coffee before it arrived to you.
Our Direct Costa Rican Source
We are pleased to highlight our Costa Rican Typica beans from Carlos Ureña in Santa Maria de Dota, Costa Rica. His farm, La Pira de Dota, is an incredible family microlot coffee farm in the mountains of San José. We have had the privilege to visit and build personal connection to this farm. We source our primary anaerobic, natural coffee from them which we offer in drip, pour over and cold brew. He believes that the cold allows the fruit to maintain structure and lock in the sugars. La Pira de Dota is completely self-sufficient in their coffee processing, as they have dry mills and sorting machines that allow them to completely prepare their green coffee beans for export. His daughter, Ana, runs the business operations of the farm and is a highly talented and Q-grade certified coffee cupper.
Carlos Ureña Ceciliano, the owner and head coffee farmer, is a 5th generation coffee farmer who has carried on the tradition of producing high quality Costa Rican coffee. He grows only arabica varieties, and is dedicated to constantly improving his plants with unparalleled perseverance. Carlos allows sheep to graze his lands in place of herbicides or pesticides, as they eat the weeds surrounding the coffee. He also grows a diverse ecosystem of tropical plants among the coffee that contribute to the health and diversity of the coffee plant soil. Carlos uses a special cold-water process with his coffee that allows him to retain the sweetness of the beans.
The Benefits of Fermentation: Enhancing Flavor and Wellness
Once harvested, many of our coffees undergo a fermentation process that enhances both their flavor and health benefits. Fermentation has long been a crucial process in alchemy and nature to enhance our bodies’ ability to process and use these plants. We specialize in natural and anaerobic coffees. Natural beans are dried with their cherries (husks) intact, allowing sugars and flavors from the fruit to infuse into the beans, creating a richer, more complex flavor profile. The cherry husk and mucilage contribute additional antioxidants and terpenes, which add to coffee’s overall healthful properties.
For our anaerobic coffees, the beans ferment in an oxygen-free environment, developing unique and intricate flavor notes. This process not only enhances the coffee’s taste but also supports gut health.
Roasting: Crafting Coffee’s Essence
Once the beans reach us, the roasting process begins—a transformative art that releases the full potential of each bean. Our approach emphasizes light roasting, preserving the beans’ complex profiles and enhancing their natural medicinal properties. This careful roasting process ensures that every cup is rich in antioxidants, fiber, terpenes, and flavonoids, offering a more nourishing coffee experience. We are deeply intentional about our roasting sources and only work with local roasters who also honor and respect coffee throughout the process.
Brewing: The Final Celebration of Coffee’s Journey
The journey culminates in the brewing process, where the care and craftsmanship comes together. We are dedicated to the art of brewing coffee, and know that intention matters. Whether you prefer a sharp espresso or a delicate pour-over, each cup served at Plant Bar celebrates the intricate journey from seed to sip. We invite you to connect with the natural world through the coffee plant, embodying nourishment and the deep satisfaction that conscious consumption can bring. Coffee can be ethical, beautiful, nourishing, ritualistic and fulfilling. We want to help you feel and remember this.
