Presta coffee Roasters
Presta Coffee Roasters has been operating in Tucson Arizona since 2014 roasting small batches on a 15 Kilo Joper roaster. In July 2023 I had the opportunity to visit their 1st ave shop on a mission to escape the 100 degree summer heat. In a quick google search it was clear that Presta was a roastery leading the way in offering excellent coffee to the area. Google was right. Ducking into the dimly lit air conditioned oasis we were able to take a deep breath and take in the relief of a colder environment. I was surprised to see a daytime coffee shop so dark, with most of the ambient light coming from the front window that was also behind a front facing wall that blocked most of the sunlight. This aesthetic was a nice contrast to the scorching weather just beyond the wall that day.
If it wasn’t clear already how much Presta is inspired by cycling, they cut straight to the point by hanging up beautiful vintage road bikes above their retail coffee shelves. From left to right is what looks like a Bianchi Stelvio, a Tomasso single speed, and a Look KG 96 road bike. Take a gander at the names of the blends on the shelf just below and the theme continues. On offer was a Central American and Ethiopian blend called 120 PSI and a rotating blend called Group Ride. (More on the Group Ride blend later!) Next door to the coffee shelf were a plethora of bike socks as well! All of this was very exciting to me because I just happened to adopt a cycling hobby that summer. It was at the forefront of my mind and the inclusivity of that passion with coffee at Presta made me feel like this was a place I could be comfortable in. That is a special and powerful thing coffee shops can create in their aesthetic. Even though I had traveled 2,500 miles to be in this place I still felt like I could be back home.
Now onto the coffee. On the menu that day was a mouthwatering range of processing and brewing methods that made choosing extremely difficult. Not because it was hard to read but because I wanted them all. To narrow down my choices I went for something cold (for obvious reasons). On the slow drip setup was a Parainema honey processed coffee from Honduras grown by Anibel Pineda. The drink is served over ice in a rocks glass. The sides instantly perspire as I bring it over to the table. The glass feels solid and heavy in my hand. Sipping the drink opens up the coffee's cherry pie like acidity. I notice the body to be thick and syrupy. Served in this format it's akin to drinking a modified manhattan. I think the slow drip brewing method elevated the coffee's sweetness while keeping the acidity clear and controlled. The drinks' smaller size also helped focus in on the intensity and complexity of flavor in the glass. I've been impressed by the quality of the Parainema varietal every time I have had the chance to try it. Presta’s roast only accentuates the positive profile this coffee has to offer.