Opening in August 2014, this independent coffee shop is a casual space located in the strip-mall avenues of NE Albuquerque. It’s in an odd part of town (like what isn’t odd in ABQ?) … located in something of a no-name neighborhood.
However, just a mile and a half further down Lomas Blvd. NE this weekend will be the sixth annual Southwest Coffee & Chocolate Fest at the New Mexico State Fairgrounds — a 135-vendor consumer coffee and chocolate event that has inspired more than a few New Mexico roasters and cafés. Yes, this is a true Southwestern coffee fest and not the grotesquely bloated, shark-jumped SXSW affair simultaneously going on in Austin, TX.
Driving eastbound on Lomas Blvd. NE, you can’t miss it for the dayglow orange painted building out front — a space (and a Web site) it shares with Baker Architecture + Design. Pull into any one of its five parking spots in the front lot, and you’ll notice a couple of café tables on the sidewalk out front. There are a few simple café tables inside for seating.
There is a turquoise-painted, weathered wood counter with a three-group UNIC Stella di Caffè machine for serving their espresso shots. No pour-overs here, folks, but they’re also known for their cold brew — as is required in these high desert parts. Bottles of which also make an appearance on their wall of coffee merchandising.
They promote their heavy use of local food and drink producers (e.g., Rasband Dairies for milk, etc.), and they’ve ventured into burritos and pastries such as the notorious “pie tart” — a sort of less unnatural version of the Pop Tart.
Their coffee — while private labeled as Honest Coffee — is roasted by Prosum Roasters in town. They also feature a guest roaster as an alternative, and on this visit it was Arizona’s Cartel Coffee Lab. (Speaking of artisan Pop Tarts…)
Pulling a shot of a three-bean Central American/Ethiopian blend with a darker roast on it, they served the shot a little hot with a modest body and multi-colored crema that thinned out. The flavor was a bit weaker on first sip but oddly strengthened with greater concentration towards the bottom of the cup — with chocolate, some caramel, some woodiness and a bit of cherry brightness for a darker roast espresso.
Served in a quadrilateral-cut wooden block with two holes for a sparkling water glass and the espresso shotglass. It’s particularly a New Mexico thing. Milk-frothing here can be a little uneven, but the quality is generally good.
It’s a good introduction to New Mexico’s newer breed of coffee shop, which we’ll review more over the coming weeks.
Read the review of Humble Coffee Company in Albuquerque, NM.
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