Paramo Coffee Roasters is a third-wave, specialty coffee shop in San Francisco, California. It was founded in 2013 by Robert Myers, Wes Wang, and Gabriel Boscana, all of whom have previous experience working for well-established coffee shops in the industry. If you want to try Sumatra beans, we have a great recommendation in our updated article.
Third Wave Coffee Shop
Paramo is named after the Spanish word for the type of mountainous climate that coffee is grown in. One of the central aspects of what sets Paramo Coffee Roasters apart is that they offer the style of conscious coffee like other third-wave businesses, except they strive to rid of the pretentiousness.
They will tell you in a matter-of-fact kind of way what goes into their coffee, and what it is made of. They will not tell you what you can and can not do with it.
Their Menu is Tiny and Simple
Their menu is tiny, only featuring two espresso and coffees at any given time, alongside hot cocoa and iced tea, but you can add things to it if you so choose, to craft lattes, mochas, and more.
Paramo is just as passionate about the subtle flavors found in various quality espressos as the next coffee shop, but whereas they feel some other shops can seem a bit exclusive, Paramo will not judge a customer for their order or what they add to it.
On their meager menu, customers can add cocoa or almond milk for fifty cents, and also take a taste of the pastries from Starter and Wholesome Bakery on-hand.
Sit and Stay A While Or Take It To Go
Another thing Paramo will not judge is whether a customer wants to sit and enjoy the coffee, or grab it and go. That would be fatal, too, as one of their Embarcadero Center location is a stop people quickly make before heading off to the nearby plaza.
Despite sacrificing the fancy descriptions and mandatory enjoyment methods, Paramo has not sacrificed keeping with a modern look. Their two locations have white subway-tiled walls and light wooden furnishings.
They Are Environmentally Conscious and Friendly
Another thing they do not skimp on is their environmental impact. They use a roaster that produces less emissions than a standard one and have also done the math to measure their drinks emissions.
Because milk is the biggest factor, they source their milk from Straus Family Creamery, who participates in carbon farming, which is proven to lessen carbon emissions. To promote this method, Paramo donates five cents for every drink sold to help convert farms to use carbon farming. Lacking the pretentiousness but gaining hospitality and conscious quality coffee.
55 9th St, or 4 Embarcadero Center, San Francisco, California