Andytown x La Marzocco Home
San Francisco, California
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About us:
Andytown Coffee Roasters was founded in 2014 by baristas Michael McCrory and Lauren Crabbe to bring specialty coffee roasting to the Outer Sunset in San Francisco. We wanted Andytown to feel like your grandmother’s kitchen—clean, cozy, welcoming, and warm. Andytown is a proud certified women-owned business by the WBENC. We are also certified as a San Francisco Green Business and Surfrider Ocean-Friendly Restaurant.
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Indonesia Natural Sulawesi Tana Toraja Bolokan
Coffee Name: Indonesia Natural Sulawesi Tana Toraja Bolokan
Region: Bittuang District, Tana Toraja Regency, South Sulawesi
Origin: Indonesia
Producer: Ratekarua Estate, managed by PT Sulotoco Jaya Abadi
Process: Natural
Elevation: 1400-1800 masl
Tasting Notes: Pomegranate, black cherry, marjoram
When the Dutch first brought coffee to Indonesia, it was cultivated on large estates that would later become government owned after independence. The Rantekarua Estate remained mostly abandoned until the government gave cultivation rights to PT Sulotco Jaya in 1987. Since then, the 3000-acre estate has undergone heavy renovation. More than 500 acres has been converted into a natural forest, making the estate a beacon of innovation in matters of land conservation. Coffee is cultivated using organic inputs, including manure from more than 2000 sheep grazing on the estate.
During harvest, cherries are picked and taken to the Sulotco processing station in the Bolokan Valley. Cherries are floated in water for 24 hours to sort out the damaged ones.
The remaining cherries are then placed on covered, raised beds, slowly dried for at least 2 weeks, and then stored until it’s time to mill and export. This is done in the same processing facility and includes hand-sorting as the final step. This integrated process from estate to export provides a tremendous advantage in managing quality and traceability.
We’ve had our eye on this coffee since we tasted it during an origin trip to Sulawesi in 2019, and we reserved several bags as soon as we heard it was on its way! This is a juicy, natural processed coffee that carries some characteristic herbal notes that Indonesian coffees are known for. We taste pomegranate and black cherry up front before it settles into soft herbal flavors that remind us of marjoram. This is a refreshing coffee that is delicious hot but would shine when served iced!
Brewing Recipe
In: 18g
Out: 30-35g
Time: 30-40s
Temperature: 200F
Pressure: 9 bar
Pre-infusion: none
Note: After opening a sealed bag, rest the coffee for at least 3 days before brewing. Tastes best between 7-16 days.
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Shore Leave Hook Blend
Coffee Name: Shore Leave Hook Blend
Origin: Colombia & Brazil
Producer(s): Brazil Oberon, Imported by InterAmerican Specialty Green Coffee Importers, exported by NKG Stockler. Colombia Inza Asorcafe – Imported by Falcon Specialty Green Coffee, exported by Siruma Coffee
Process: Washed
Tasting Notes: Dark chocolae, sweet tobacco, & honey-roasted peanuts
A blend dedicated to sustaining all livelihoods. No frills, smoke or mirrors, just quiet comfort. Shore Leave Hook is our most grounding coffee but is still fresh and exciting around the edges. This blend is the result of a coffee collaboration with a friend and was built to be the boldest of Andytown’s offerings. It’s creamy with rich, dark chocolate flavors when pulled as an espresso. As a filter coffee, notes of sweet tobacco, honey-roasted peanuts, and cocoa powder shine through.
Brewing Recipe
In: 18g
Out: 23g
Time: 30-35s
Temperature: 200F
Pressure: 9 bar
Pre-infusion: none
Note: After opening a sealed bag, rest the coffee for at least 3 days before brewing. Tastes best between 7-16 days.
