|Opened in May 2013 by Albuquerque native Natalie Slade, her brother Darren Berry, and their longtime friend Todd Spitzer, this café inspires a bit of local controversy. Only the second coffee roaster in Santa Fe to open, their roasts are decidedly lighter - even if they are made in a very rare, 1927 vintage Otto Swadlo Roaster that was found in an Oregon warehouse. It sits at the café's rear entrance. There's outdoor patio seating in front with cushioned patio tables and chairs. Inside there are cement floors, a counter with stools, a long shared wooden table, multiple short café tables at the window seats, and even a sofa - giving it more of a vibe like a brighter version of SF's Grove. It's a little loungey, and it would be a hipster magnet if not for New Mexico's dearth of self-aware hipsters: there are also a number of older and colorful Santa Fe patrons about. There's a wall of merchandising with Chemex equipment, grinders, and roasted coffee. They serve salad, bagels, and lunch items, but it's all about the coffee. Between the lighter roasts, the "Third Wave' price tags, and the perception of coffee snobbery, not everyone in town loves this place - but we do. Using a three-group La Marzocco Strada, they pulled a shot of their single origin Sumatra as a house espresso for the day. It came with a mottled medium-to-dark brown crema, a solid body, a good pungency, but little spice: a more narrowband flavor profile due to its single origin (not their Iconoclast espresso blend). Served as a long three sips in black Espresso Parts cups with sparkling water on the side. Milk-based drinks come with rosetta latte art and gentle, even, quality milk frothing that somewhat integrates well with the espresso emulsion. V60 pour-overs are flavorful and included options such as a Mexico Oaxaca, a Guatemalan Panchoy, their Sumatra Idido Yirgacheffe, and Panama Hacienda La Esmerda. There is simply no contest about the best espresso in Santa Fe.