Canyon Coffee started in 2016 in the Los Angeles apartment of Ally Walsh and Casey Wojtalewicz, “inspired by the ritual coffee adds to life”. It grew from neighbourhood pop-ups into a roaster whose coffees are served in cafés and homes across the country, and it roasts certified organic and regenerative coffees by hand at its own facility in Los Angeles, where each bag is packed and folded by hand and wholesale deliveries are driven by the team itself.

The blends are built for balance and versatility. Beachwood, the bestseller, is named after Beachwood Canyon, where the two founders met in 2013; its origin rotates with the seasons and it is the roaster’s go-to for espresso. The Alentejo is the darkest roast, “a California take on an Italian-style classic”, and Sagebrush is the seasonal coffee from emerging farming partners, currently a washed lot from the ASPRASAR association in Tolima. Gedeb, a washed Ethiopian from SNAP Coffee’s organic farms, stays on the list all year, and the Afternoon Decaf is a sugarcane EA Colombia from San Agustín. Canyon also freeze-dries its coffee into single-origin instant packets, and sells cold brew in cans.

The Echo Park café sits in Elysian Heights. The bar pours drip, espresso and flash brew on tap, with matcha from Kettl and chai from Donna, and the counter carries pastries by Sasha Piligian, cinnamon rolls from Gooey Center, doughnuts from Nuts n Bolts and croissants from Cafe Tropical. Toasts come on spelt polenta bread from Bub & Grandma’s and sandwiches on Bub’s focaccia. The second café, Canyon Brooklyn, is in Prospect Heights. The journal runs travel guides, morning rituals, recipes and playlists.

Coffee on the shelf

Photograph: Canyon Coffee