with Cafe LaFortuna

By Larry Atseff

Your coffee is famous for its aroma. What are your secrets?

It starts with the beans. Our beans are of single-origin and come from small plantations in Mexico. Our small-batch coffee-roasting process, on-premise, takes the just-picked green beans and turns them into dark brown beans. High temperatures vary, depending on whether we want a light roast or a darker roast, and then they are cooked quickly. The result is a bean that is ‘crunchy when chewed’ and is then ready to be ground and brewed. That’s the aroma that draws people to our door. We also offer Café de Olla: cinnamon quills and sugarcane infused with a signature roast. It is an aromatic duo of sweet and spice to soothe your senses. Our Mayan coffee is a pairing of Mexican hot chocolate and espresso. The cocoa is also sourced from Mexico. Other favorites are the Mexican hot chocolate and café con leche.

You have 7 paninis. Why are they so good?

Each is made fresh, and grilled to order, with the best ingredients. Included are these seven:
• Brie, apple and turkey, mayo and fig spread
• Grilled cheese: your choice of cheddar, muenster, jalapeño, pepperjack, provolone, spinach and red bell peppers
• Grilled veggies
• Italian prosciutto, soppressala, mortadella, provolone and mozzarella • Peanut butter and jelly.
• Quesadilla flour tortilla with your choice of cheese
• Spi Mo To: spinach, mozzarella, tomato and balsamic dressing.
• Our most popular is the breakfast panini. Once you try it, you’ll be back!

There is a family feeling when you walk through your door. Is it a family business? Who are your helpers?

This is a family business which opened 10 years ago. All my children come and help. However, my daughter Alejandra has recently become a more permanent presence. And we do like to make people feel welcome like it is our kitchen. How early do you open for commuters and those who want an early, tasty start to their day? We are open Monday through Saturday at 6 in the morning until 4 in the afternoon. As well as Sundays: 8am til noon. Our outside patio will now be open until October 31st, so make sure to come visit us and try one of our specialties!

“The result is a bean that is ‘crunchy when chewed’ and is then ready to be ground and brewed. That’s the aroma that draws people to our door.”

*Photos by Marcello Rodarte

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