Bree’osh is owned and operated by Nelly and Pierre, the husband and wife team behind the French artisan bakery. With a retail location in Montecito on Coast Village Road, and a new bakery space on De La Vina (at the former Our Daily Bread location, for locals), the couple also welcomed their daughter Jade into the world in April!
Earlier this week, Chach and I swung by Onus Donuts, owned and operated by our friend Juan Jimenez. Onus has been open since December down on the 400 block of State St, and pairs down to earth donuts with Dune coffee and espresso drinks. We also carry Onus donuts at Dune!
Throughout the month we will be holding public classes at each cafe on a weekly or bimonthly bases. Â Each class will focus on a different topic regarding brewing, cupping, coffee selection, etc... Â And will be taught by our very own Coffee Educators from...
We recently had the pleasure of visiting Don CĂ©sar at his micromill Don Pepe, a property located in the San Isidro de Leon Cortez region of Costa Rica and named for his late grandfather.
As soon as we arrived, Don CĂ©sar welcomed us into his living room, offering us a seat and a platter of vibrant fresh fruits. As we spoke about our different roles in the coffee industry, he expressed his gratitude for the importers and roasters that use his coffees worldwide. We learned that in addition to owning and managing the micromill, Don CĂ©sar also maintains a strong presence and leadership role in his community.
After welcoming us, Don César let us out into his farm, an expanse of coffee trees planted in a large spiraling formation and named Finca Caracol (Spanish for “snail farm”). After wandering through the trees, we came to the mill where we saw the depulping machine in action.
There, we handled carefully selected and hand-picked cherries, their deep red forms leaving dark mahogany-colored stains on our hands. These perfectly ripe fruits, or sangre de toro (Spanish for “bull's blood”) are washed and processed through the mill. First, the cherries go through a depulping cycle where the fruit itself is shucked from the green coffee bean buried inside. Next, these beans travel through a demucilager, a large cylindrical machine that cleans off the mucilage (the protective honey-like layer that encasing beans) before the beans are rinsed and dried.
Throughout our time on his farm, Don CĂ©sar was quick to credit his workers, family, and exporters for his success. He kindly introduced us one of his workers, a gentleman that had immigrated from Nicaragua to find work in Costa Rica. Don CĂ©sar insisted that his farm and mill would not be capable of producing such high-quality coffee if it wasn't for his hardworking crew. Â
We were grateful for the opportunity to not only witness one of our favorite coffees’ path from tree to mill to bag, but also to meet the strikingly humble and kind-hearted individual behind such a complex, delicious product. We are proud to roast and offer Don César's coffee here at Dune Coffee Roasters.  We highly recommend you pick up a bag of Don Pepe. While you enjoy each cup, maybe take a moment to think about the journey those beans took from Don César’s trees to his mill to our roaster, and finally, into your cup.
¡PURA VIDA!
On 5/15/16, our cafe The French Press hosted a latte art competition for our crazy-talented baristas. After a busy day of work, we closed up shop, ordered some pizza, and watched our friends throw down. Â We witnessed some amazing moves...
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Located just ten miles down the coast from our roastery, the Lucky Llama serves up Dune coffee and a little something special to the small, laid-back beach town of Carpinteria, CA. Â Owner Ryan Moore, a local of Carp, brought the specialty coffee...
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