• 2/5 AMISTAD, Huila, Colombia
  • 1/5 COTECAGA, Lake Kivu, Rwanda  

In this season, when the sun lacks any strength to thaw, we think strong coffee is a necessity.  Wolf Moon Espresso pairs together three fresh, pull-no-punches offerings that will help you persevere through the darkest, coldest Winter days.

The shots you’ll get from Wolf Moon Espresso are unabashedly syrupy-sweet.  A generous proportion (40%) of Alfonso Vinhal’s Recanto lends itself to filling out the body with a characteristic dense cakeyness. Rich, sticky sweet flavors of Nürnburger Lebkuchen cookies, persimmons and spiced cider hold this shot together and linger long after the last sip is taken.

Counterbalancing the weight of the Recanto is an identical proportion (40%) of the Amistad - a collaboration of coffee from the Artunduaga and Viveros farms outside Palmar de Criollo, in the Huila Department of Colombia.  Adding a touch of complexity, this high-grown coffee balances out shots of Wolf Moon with its effervescent, vanilla Coke acidity.

Together, these two exceptional coffees make for a tasty, sweet shot, but something is still missing from this blend: the fruit!  Adding deep and nuanced flavor to the Wolf Moon is a Rwandan coffee from the Cotecaga washing station.  This selection makes a nice bridge between the Brazil base flavors and the Colombian acidity—with notes of goji berry, Chinese hawthorn, and preserved plum.

Both with milk and on its own, the Wolf Moon’s flavors shine through.  It is rich without being cloying; it is pleasingly fruited without a tart sharpness. It is the perfect espresso to hunker down with and howl at the moon til Spring.



Bru is proud to be one of the few coffee shops in the Los Feliz, Griffith Park, and nearby Silverlake communities that features single-origin coffees, prepared using the pour-over method. We serve direct trade coffees produced by passionate, independent farmers who specialize in small lots. 

Paying our farmers a fair rate for their high-quality coffee is very important to us. We want to help farmers in developing countries build sustainable businesses that positively influence their communities. Plus, the exceptional purity of flavor that comes from single-origin coffees cannot be matched. 


Every week, our team gets together for our cupping ritual—to sample and select upcoming offerings from Ritual Coffee Roasters of San Francisco, and to learn more about the history behind each one. It’s a truly eye-opening experience to discover how the flavor of each coffee is influenced by the soil, climate, and the degree of care that’s put into cultivating the trees and their fruit.

Our roaster, Eileen Hassi, uses her years of experience and knowledge to coax the full flavor from each seed and regularly comes in to help us perfect our brewing techniques.


HEIRLOOM VARIETIES — lemon candy / sweet lime / Concord grape 

The Dama Cooperative comes to us from the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), the same union that has brought us coffees from the Hama and Aramo Cooperatives. All located in the Gedeo administrative zone, in Southern Ethiopia. Like these other facilities, Dama receives coffee from hundreds if not thousands of producers, many of whom are tending small backyard plots of coffee. The community's increasing revenues have allowed them to invest into social projects, such as building schools and funding college scholarships. This is an especially sweet and floral coffee, with flavors of lemon candy, sweet lime and Concord grapes.



HEIRLOOM VARIETIES — lilac / lavender / white grape

After an extended absence, we’re proud to announce the arrival of a new Ethiopian coffee from the Hama Cooperative in the Kochere district of the Gedeo Zone. Hama is part of larger union of cooperatives in Kochere and neighboring Yirgacheffe, collected under the Yirgacheffe Coffee Farmers Cooperative Union, or YCFCU. It was in consultation with the head of the Union, Takele Mammo, that we connected with the coffees from Hama during a visit in 2011. Grown at elevations between 1600-2400 meters, this coffee was prepared in the traditional washed method, with a long underwater fermentation followed by a post-fermentation soak. The coffee is dried on raised beds and hand sorted to Grade 1 specifications. The resulting coffee, once roasted, presents an unusually floral cup with highlights of acidity and sweetness. Complex and floral, with flavors of lilac, lavender and white grape.



BOURBON — rainier cherry / strawberries / lime zest

Our newest coffee from Rwanda comes from around the community of Gihombo, located in the southwestern mountains of the country, above Lake Kivu. Bourbon variety coffee cherries are grown on small privately owned farms, and then delivered to nearby receiving points. From there the coffees are taken to a private washing station that is owned and operated by Joseph Mutagoma. Joseph has built up the station over the past several years, using a small Penagos aguapulper as part of the hybrid washing process.  Once the coffee is depulped and stripped to a minimum of mucilage, it then dry ferments in a tank for 12 hours before being washed and graded in a series of concrete channels. This coffee delivers an interesting combination of florality, sweetness and acidity that we’re very excited about!  Look for flavors of Rainier Cherry, strawberry, and lime zest.



BOURBON — cinnamon / milk chocolate / macadamia nut

This will be one of our first offerings ever from the East African country of Burundi! This lot represents the work of hundreds of small producers who grow Bourbon variety coffee in the Rutegama Commune in the Marmvya Province of north central Burundi. The coffees are harvested by hand and then delivered to the Nyarunasi Cooperative washing station to be processed. The coffee is washed and then dried in the sun for several days. This distinct coffee has flavors of cinnamon, milk chocolate and macadamia nut.



HEIRLOOM VARIETIES — jasmine / honey / dark cherry

In recent years, our Ethiopian offerings have been sourced almost exclusively from the communities in or around the Yirgacheffe growing region. For this lot, the coffees are grown in the Shakisso woreda, quite a way south and east of Yirgacheffe, in the Guji Zone of the Oromia region. It’s here that hundreds of producers tend to small plots of land, growing coffee and then delivering the ripe cherry to a nearby washing station to be processed and dried. The coffee is depulped, fermented in underwater tanks and then sent to dry on raised beds for 10-20 days, depending on weather. This lot was prepared to Grade 1 specifications for a particularly clean cup.  Look for flavors of jasmine, honey, and dark cherry.



CATURRA — banana bread / preserved cherries / chocolate pudding

We’ve had the pleasure of working with the Desarrollo producer group in the town of Gigante, Colombia, for a number of years now, so we’re happy to announce the launch of Los Gigantes Decaf. In an effort to create a decaf that matches the caliber of our regular offerings, we pre-selected coffees with a bright and sweet profile before they are sent to be decaffeinated. At the Descafecol plant in Manizales, the caffeine is removed, as though by magic, using naturally occurring Ethyl Acetate derived from sugar cane. You'll find Ethyl Acetate in green coffee as well as various fruits, and it is the most common ester in wine. The resulting coffee is intensely sweet and fruited both in aroma and flavor, with notes of banana bread, preserved cherries, and chocolate pudding.