As for the coffee, they use NYC's Devocion , a roaster sourcing exclusively Colombian coffee. On the afternoon of my visit, I ordered an espresso of their Toro blend and a pourover of a single origin dubbed Citrus, a coffee that hails from a farm called La Selva (or “The Jungle”) in Cundinamarca. The espresso, pulled short/medium with brown crema, exploded with notes of bright strawberry, chocolate, cherry punch, wheat cracker, fried corn and a little lime zest. The pourover also made for a bright, brilliant coffee full of blueberry, tangerine, dulce de leche, almond, a little hibiscus and cream, proving to be one of the best Colombian coffees I have ever had.
Full article: http://www.purecoffeeblog.com/2018/04/ohmies.html