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In this shipping container, I built Cappucho around a simple idea: roast the coffee right in front of the customer, offer coffee drinks found only in far away places and offer true friendly hospitality around each experience. 

Place is important to me and the coffee and the space around the cafe all work together to make meaningful ritual around enjoying coffee, enjoying conversations, sitting and doing nothing and observing nature at work. You can smell a batch of coffee developing while watching egrets hunting in Redwood Creek. In the afternoon you can sunbathe in the bay breeze that makes its travels up the canal from the bay along with the saltwater tides to connect with the freshwater dripping down from the Santa Cruz mountains. 

The coffees themselves offer another kind of travel. Our Honduran anaerobic can be bright with tropical fruit and fermented sweetness; an Ethiopian roast might bring flowers, citrus, or berries. At other times, we roast coffees from Indonesia and Brazil with more chocolate, spice, nuts, and body. I choose coffees with distinct character, then roast them to bring that character forward. You do not need a vocabulary of tasting notes. 

Coffee Profiles:  

Our house espresso brings Honduran coffee into Cappucho’s European café tradition. Honduras Mercedes offers a generous body and layered sweetness, with dark chocolate, dried strawberry and a lingering fruit finish. Enjoy it as a straight espresso, a long Americano or the foundation of your cappuccino.

Bean story: Grown by CAFESMO producers in the Ocotepeque region at 1,300–1,900 meters. Whole coffee cherries undergo controlled fermentation in oxygen-limited tanks before drying on raised beds—a process that develops the coffee’s pronounced fruit character.

Roast profile: Medium-dark, emphasizing chocolate, concentrated fruit sweetness and a substantial mouthfeel.

Tasting notes: Dark chocolate · Dried strawberry · Fruit leather
Varieties: Parainema, Pacas and Catuai
Process: Anaerobic natural
Suggested brewing: Espresso, moka pot or drip

Honduras · Chocolate, toffee, roasted walnut

A satisfying espresso for any hour. Locarno Decaf offers chocolate depth, caramelized sweetness and a rounded body, with gentle acidity and a lingering nutty finish. Equally at home in an afternoon cappuccino or brewed black after dinner.

Bean story: This coffee comes from Honduras’s Copán region, grown at 1,000–1,500 meters. Washed processing is followed by Swiss Water decaffeination, which uses water, temperature and time to remove caffeine without added chemical solvents.

Roast profile: Medium-dark, bringing forward dark chocolate, molasses and cocoa, with a syrupy body.

Tasting notes: Dark chocolate · Toffee · Roasted walnut
Process: Washed; Swiss Water decaffeinated
Suggested brewing: Espresso, moka pot, French press or drip

Ethiopia · Floral, bright, vividly fruity

Coffee’s fruit origins come alive in Ethiopian Wolf Light. This Guji Megadu coffee combines fragrant tea-like aromas with berry sweetness and lively citrus. The lighter roast keeps those delicate flavors in focus, making each cup an invitation to explore coffee beyond the familiar chocolate and nut notes.

Bean story: Grown at Bette Buna’s Megadu farm in Guji at approximately 2,200 meters. Whole cherries ferment in sealed tanks for 96 hours before drying on raised beds, developing remarkable sweetness and aromatic complexity.

Roast profile: Light, emphasizing floral fragrance, fresh fruit character and bright acidity.

Tasting notes: Earl Grey · Blackberry · Yuzu
Varieties: 74112 and 74158
Process: Anaerobic natural
Suggested brewing: Pour-over or drip; try it black to explore its full character

Ethiopia · Berry sweetness, citrus, a rounder cup

The same Guji Megadu bean, with its fruit character taking a deeper turn. Ethiopian Wolf Medium brings forward syrupy berry sweetness while retaining the coffee’s floral fragrance and citrus lift. A generous, expressive cup for those who enjoy fruit-forward coffee with a more developed roast character.

Bean story: From Bette Buna’s high-elevation Megadu farm in Guji. Anaerobic natural processing—96 hours of sealed-tank fermentation followed by raised-bed drying—gives this coffee its distinctive layers of fruit and fragrance.

Roast profile: Medium, shifting the fruit impression toward jam and stewed berries while keeping floral notes present.

Tasting notes: Blackberry jam · Bergamot · Blood orange
Varieties: 74112 and 74158
Process: Anaerobic natural
Suggested brewing: Drip, pour-over, Americano or cold brew

A playful tribute to Pei, Chiayi and Alishan.

Soul Bear takes its name from the strange AI-generated bear shirt Pei wore during my roasting training in Chiayi, beneath Alishan in Taiwan. I remember her broad, Buddha-like smile as she sifted through the beans I had sorted, found the imperfect ones I had missed and pushed the basket back toward me.

She taught me to look again—and to follow the aroma, timing and texture through a roast. I brought those lessons home to Cappucho. This coffee is my thank-you.

Bean story: From smallholder farms around Mount Ijen in East Java, Indonesia. Processed by Kevenka, the partnership of brothers Kevin and Kenny, the cherries are carefully sorted and dried whole for 11–13 days, developing the coffee’s fruit sweetness.

Roast profile: Proposed medium roast, aiming to balance berry sweetness with brown sugar depth and a soft vanilla finish.

Tasting notes: Berry jam · Brown sugar · Vanilla bean
Varieties: Komasti, Andungsari, Bourbon and Kartika
Process: Natural
Suggested brewing: Pour-over, drip, French press or cold brew

Roasted by Joe Witherspoon at Cappucho.

A playful tribute to Pei, Chiayi and Alishan.

Soul Bear takes its name from the strange AI-generated bear shirt Pei wore while teaching me to roast in Chiayi, in the foothills of Alishan in Taiwan.

I remember her broad, Buddha-like smile as she checked the beans I had sorted, found the imperfect ones I had missed and pushed the basket back toward me. She taught me to look again, follow the changing aroma and give each coffee the attention it deserved.

I made this light roast with the floral, tea-like character I came to appreciate in Taiwan. It carries something of those days with Pei into every cup at Cappucho.

Bean story: From smallholder farms around Mount Ijen in East Java, Indonesia. Brothers Kevin and Kenny of Kevenka oversee the processing, carefully sorting the cherries before drying them whole for 11–13 days.

Roast profile: Light, emphasizing floral fragrance, a delicate tea-like body and gentle fruit sweetness—a reflection of the Taiwanese coffee preferences that influenced my training.

Tasting notes: Floral aromas · Tea-like delicacy · Soft fruit sweetness
Varieties: Komasti, Andungsari, Bourbon and Kartika
Process: Natural
Suggested brewing: Pour-over or drip; enjoy black to appreciate its fragrance and delicate texture.

Roasted by Joe Witherspoon at Cappucho.

About the Roaster: 

I learned to roast in Chiayi, in central Taiwan, at the foot of Alishan. It is a farming region where the landscape makes you pay attention to what goes into a cup long before the beans reach a roaster. An quiet and experienced woman roaster with a penetrating gaze named Pei took me under her wing and I worked beside her as an apprentice. She taught me to look at the bean, to follow the changes in aroma, color and sound as a roast develops and to understand how small decisions about timing and heat affect its sweetness, texture, and balance. I brought that attention back to Cappucho where my roasting journey has continued. When I roast here, I still draw on what she showed me: listen closely, taste carefully, and let each coffee reveal its own character.

At Cappucho, I use an electric Bellwether roaster because its precision lets me roast small batches on site and return to a coffee as we learn from it. It's a very smart machine. I taste, compare and make the decisions of what goes in and how it comes out. “No Robots Work Here” is my way of saying that the equipment helps, while the coffee and hospitality stay in human hands.

I also call Cappucho a Co-Non-Working Space. You can come here with a friend, sit alone, watch a roast, roam around the park or take your coffee to go. There is no particular way you have to use the place. After forty-five years of having coffee alongside work, travel, friendship and everyday life, I know some of the best cups are the ones that give you a moment to notice where you are.

That is the Environmental Coffee Experience in practice: coffee from a particular place, roasted and served in another particular place, with you completing the journey. A bean travels through farms, hands, oceans, and heat before it reaches our container. Then it becomes part of a morning in Redwood City, with its own weather, sounds and company. Travel the world with a coffee.

Joe Witherspoon (Wu Kong 悟空)