Topeca roasts its own beans from its family farm in El Salvador and serves them in a bright, industrial-chic space on Boston Avenue. The coffee is exceptional — single-origin pour-overs that taste like the roaster actually cares — and the downtown location doubles as a remote-work hub for the creative class.
This is origin-to-cup done right, with none of the pretension that sometimes accompanies specialty coffee. The baristas know their product and the regulars by name.
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