Among the sequoia of Humboldt, you will find the tiny city of Eureka in California – five hours north of San Francisco and another seven hours south of Portland, Oregon. Here on the wild north coast is home Coffee cup witnessA novel coffee company of a former Stumptown employee who set off during a pandemic. Learn more.
For those who are not familiar, will you tell us about your company?
We are a 100% vegetable cafe in Eureka, California. Witness Roasters was founded in the summer of 2020 with a uncomplicated but significant belief: coffee is an invitation to presence. Each mug offers a pause – to witness each other, each other and the world without dispersion and judgment.
Although we are currently not baking internally, we are actively looking for space to restore this part of the vision to life.
Our founder, God, has been working in a specialized coffee since 2015, with experience in Stumptown Both in Los Angeles and Chicago. During the pandemic, he began to baked in Topanga, California, and in 2021 he left the LA area in search of a place to open a cafe. After a few years and a handful of detours, he found the right space, hidden among the secrets of Humboldt’s Ferrings.
Can you tell us about a novel space?
The space has been a cafe for almost 30 years, but it needed a lot of cleaning when we took it. Full reconstruction or building something from scratch was not possible financially, so we were looking for a place where we could refresh ourselves with grave cleaning and a thoughtful facelift.
We spent about a month of deep cleaning before we went to grinding, painting and transforming the atmosphere into something that seems to be a “dim academic” or a cozy, moody library. It is a place where people can spend their free time, learn, socially and even apply to the album if they would like to.
On the back there is a tiny kitchen, in which we prepare a uncomplicated menu. Due to the constrained ventilation, we stick to the selected selection of devices for the countertop to make a glossy operation.
What is your coffee approach?
We approach coffee from two sides.
First of all, we focus on simplicity and precision – increasing the quality of beans through a coherent extraction. Regardless of whether it is a drip, espresso with a single origin or flooded, we try to let each coffee shine. We are particularly excited about novel and experimental processing methods that introduce unexpected flavors and experiences.
The second part of our approach draws on mixing. Bozant spent almost five years, barting in cocktail bars in Up-to-date York, and the background is formed, as we think about coffee drinks. Although we appreciate the classic vanilla latte, we are more interested in crossing borders – exploration of taste, balance and technology. You will see that in several of our offers, such as homemade Oleo-Saccharums, the employ of bitter and handmade orgeat currently developed.
Any machines, coffee, special equipment set up?
We employ I have moss 2 At the bar, Mazer espresso grinders, Fetco twin and Lean For our gigantic brewery.
How does your project consider sustainable development?
Sustainable development is crucial for everything we do. As far as possible, we choose compostable products – and when compostabils are not available or feasible, we choose recycling alternatives, even if the reliability of the recycling of plastics remains uncertain.
We get our coffee from a pair Push x string AND Futura. In particular, Futura cooperates directly with farms and invests in soil regenerative activities, adapting to our values regarding sustainable development and long -term environmental health.
Most importantly, we are a 100% vegetable cafe. This is probably the most influential choice we make. Many people are ready to participate in a climate rally – but less are ready to skip dairy or drinking coffee in black. We are here to show that sustainable development can be both deliberate and pleasant.
What is your hope for the opening date/month?
We opened on March 17, 2025
Do you work with craftsmen, architects and/or creators you would like to mention?
Many hands helped revive this space.
My partner, Ashley Lane, played a huge role – not only in deep cleaning, grinding and painting, but also in shaping the overall aesthetics and atmosphere of the cafe.
Oliver Colomes, our main chef, took a wide concept of the menu and exchanged them in full -realized dishes, improving and finalizing the recipes along the way.
Mike Fasano added a character to space thanks to his work of art, painting the outside and creating detailed illustrations of windows.
Ryan Douglass Z Goodbye project I created our logo and cut of the magazine, giving the cafe its visual identity.
And of course we are grateful to our coffee partners who provide us with amazing beans and inspiration – Push X Pull (Portland, OR), Futura (Portland, OR), Timeless (Oakland, California) i Fogline (Arcata, Ca). None of this would exist without their contribution.
Finally, we want to thank our clients and the local community. Your support, curiosity and encouragement made a difference. Regardless of whether you stop on a quick mug or spend hours hidden in a corner with a book, you are the reason why this space is alive. We are very grateful that we are here with you.
Thank you!
Thank you!
