Bird Rock Coffee Roasters - La Jolla Menu (Update 2025)

the first of the freshcrop ethiopia coffees are starting to roll in. here we have a dryprocessed microlot from the village of shakiso. grown at over 1800 meters, this coffee leans towards exotic. allowed to open up, the coffee blooms with fresh guava and black raspberry luscious tropical fruit and some spice, clove perhaps, balances well with subtle nectarine. we are proud to announce that coffee review scored this coffee an astounding 95. here is what ken davids had to say blind assessment crisply lush, extravagant. dark chocolate, jasminelike flowers, brandy, honey, layered fruit notes kiwi, mango, banana. sweetly tart, vivacious acidity syrupy but lively mouthfeel. long, resonant, flavorsaturated finish. next roast april 24th. if you order the guji zone with other coffees before then, we will roast and ship your entire order on the 24th. thank you.

we visited the sipi falls mill in 2013 and we were impressed with their quality control and how wellrun the mill is. the mill is rainforest alliance certified, meaning that the farms that produce the coffee for this lot, must have safe working conditions and must pay their employees a sustainable wage. when we support farms in countries that operate under oppressive governments with especially poor infastructure, we have an added responsibility to give back on some level. as we have done in the past with ugandan coffee, we are donating 50 cents per retail bag sold to the change the truth organization. this orphanage works to support some of the almost 2.2 million children in uganda who have lost their parents to civil war and extreme poverty. this lot cups a little like a kenyan coffee, not surprising considering most of the farms are on the kenyan border, with bold acidity and a crystalclear finish. however, this is not as citrusbased. here we have a cup that leans more towards milk chocolate and honeydew melon. thick bodied and satisfying.

we have been visiting bolivia for four straight years now and each year we have been lucky enough to find new, great farmers to work with. julian ninas farm is in south yungas at around 18001900 meters. julian has been farming coffee his entire life and grows mostly typica and dries his washed coffee on kenyan beds. a balanced, nuanced cup that is creamy and sweet with tangerine, vanilla and cardamom. as the cup cools, we get a bit of hazelnut and milk chocolate. a fine drinking experience indeed.

this coffee comes from a collaboration of a hundred small holder producers in lintong, dolok sanngul and onang ganjang. as with our last coffee from sumatra, the tano batak, this coffee has gone through extra sorting and quality control at origin to insure a consistent cup. here though, we have a lowernote coffee without as much fruit as the tano but perhaps thicker and more dense. in the cup, we have spice like clove and cinnamon, plus fresh tobacco. thicker bodied, the coffee opens and cools to reveal brown sugar, molasses and even some caramel and vanilla in the finish.

swisswater processed decaf. this is a nice, earthy, bigbodied decaf from sumatra. organic and fair trade certified.

we have been visiting bolivia for four straight years now and each year we have been lucky enough to find new, great farmers to work with. julian ninas farm is in south yungas at around 18001900 meters. julian has been farming coffee his entire life and grows mostly typica and dries his washed coffee on kenyan beds. a balanced, nuanced cup that is creamy and sweet with tangerine, vanilla and cardamom. as the cup cools, we get a bit of hazelnut and milk chocolate. a fine drinking experience indeed.

for our new version of the popular darker roasted blend, we are using our french roast combine with the new coffee from sumatra, tano batak. thickbodied, robust, fullflavored.

our new seasonal espresso is a blend of coffees from africa, indonesia, and south america. in the cup, this vicious little number is sweet, mediumbodied, and grows more complex with cooling caramel, cocoa, candied citrus, floral. a more flexible espresso than our last one, extraction should begin around 10 second for 34 oz to 1oz of espresso at around 25 seconds.