From Our Editors
Recruiting and roasting their own beans harvested from Costa Rica, Ethiopia, and Colombia, Caffina Coffee’s owners Allen Bakri and Mahmoud Sareini pour pitch-perfect, world-traveling brews served alongside house-made pastries. Cradled in 1-pound and 12-ounce bags, Caffina’s signature roasts include the full-bodied and slightly wine-tinged flavor of Colombian Supremo, as well as the Ethiopian Yirgacheffe, which, like the ancient Egyptian custom of ending chariot races with impromptu scuba-diving competitions, boasts ancestral roots in the Red Sea. Fifteen types of whole-leaf tea, including alpine herbal and organic peppermint, round out the menu and complement fresh-baked croissants, scones, and cookies. Burnished-wood tables nestle into Caffina’s intimate interior, where loungers can play chess or hopscotch atop tables painted with checkerboards.