About Our Coffee
Coffee is at the heart of Cyclist Cafe.
We keep things simple — good beans, a proper espresso machine, a little patience and a lot of attention to every cup.
From a morning cappuccino to a quick espresso after a ride, a cold brew on a warm afternoon or a coffee shared over a long conversation, we want our coffee to be something you can come back to every day.
We’re always tasting, learning and making small changes — from the roast we use to the way we dial in our espresso. Because coffee is a journey, and we’re still figuring out what makes a cup feel just right for our community.
The Bean Belt & High Elevation
Specialty coffee grows exclusively between the Tropics of Cancer and Capricorn (25° N to 25° S). At elevations above 1,200 meters, cooler temperatures slow down cherry maturation, allowing complex organic acids, natural sugars, and aromatic compounds to develop.
Arabica vs. Robusta
Coffea Arabica
Delicate, aromatic, and complex. Contains double the natural sugar concentrations of Robusta and half the caffeine, resulting in smooth fruity, floral, and chocolatey profiles without harsh bitterness.
Coffea Canephora (Robusta)
Hardy, high-caffeine bean variety traditionally used in commercial instant coffee and heavy Italian espresso blends. High in chlorogenic acids and bitter woody notes.
* Vietnamese coffee is exclusively made with Robusta beans
Interactive Specialty Flavor Wheel
Tap or hover any flavor category to explore the natural notes unlocked during roasting.
Fruity & Berry
Bright citric and malic acidity found in light-medium roasted washed African and high-altitude Indian Arabicas.