We’ve been really excited about a new roaster in the San Francisco Bay Area, Paramo Coffee Roasters, for a few reasons: we love their philosophy (“be nice to people” ”pretty simple), we love their location (the Embarcadero Center, which has been a coffee desert until now), and of course the inclusion of Gabriel Boscana in the founding team. We’ve known and respected Gabe as a coffee pro, not to mention a good friend, for many years.
Paramo Coffee officially opened for business at Four Embarcadero Center, next door to Onigilly and across from Osha Thai, yesterday.
“The coffee menu is focused on simplicity and approachability,” read the press release Gabe sent me yesterday. “All that matters is the love the barista has for making the entire experience from ordering to preparation to taste, a great one. If a customer wants to know more about their coffee, they will be happy to oblige. There will be five coffee œtypes for purchase by the bag (plus Journeyman espresso and decaf), and there will be a daily rotating tap of one different coffee that is nothing like the coffee served the day before. There will be a distinctly varied spectrum of coffees, making loyal fans of certain coffee profiles. The coffee will be roasted with love, and served with care and that’s a real promise they plan on keeping.
“There has been a gap for quite some time between the super coffee illuminati and the person that goes to the corner bodega for their cup every day. Paramo will bridge that gap, and they won’t judge you for liking the more old school style coffee, or because you love chocolate in your steamed milk. You have already made the right choice by stepping through that threshold, and they will want you to make that same choice every single day.
About Paramo Coffee: Based out of Oakland, California Paramo Coffee was founded by two coffee professionals (Robert Myers of Highwire and Modern Coffee and Gabe Boscana formerly of Intelligentsia and Sightglass, and one of the original Ritual employees) that love to go to places that feel like their hometown diner with delicious food. They want to bring that level of comfort, friendliness and approachability to a quickly evolving and often alienating specialty coffee market in San Francisco. They know good coffee is only possible via good people throughout the entire chain. This ain’t their first rodeo. Every act of thoughtfulness matters. Paramo stays true to this philosophy.
