Breakers Coffee and Wine hopes to be your new favorite local spot with a rotating wine list served by the glass, bottle, or tasting flight and a grove for a cup of coffee in small batches, grown right here in Southern California.
Open since late October in downtown Del Mar Highlands, the casual yet stylish lounge with outdoor patio is located steps from the Sky Deck. Owner Kyle Rosa has stated that Breakers is meant to be a place of experience, a “House of Thefts” with options for coffee thefts (called suckers), wine thefts, beer thefts, and even beer thefts. mimosa.
Breakers sources their green coffee directly from farmers and co-ops, and roasts all of their coffee on-site with a small roaster, affectionately known as Little Boy Blue for its blue hue. Their flagship roast is Cyrus the Great, a bright but creamy blend of beans from Brazil and Ethiopia named in memory of his father, featured in espresso drinks like cappuccino, Sugar on Snow Latte with maple syrup.
The wine list will change frequently with up to 30 selections (the Bichi, Mistico Field Blend from Tecate, Mexico was a hit) and on the beer side, they have local favorites on tap like Pure Project and Burgeon. Breakers already made their first collaboration with Burgeon – the Carlsbad Brewery used their Ancestor java roast to create a golden stout called Coffee Break.
To accompany drinks, the cafe serves ‘Californian comfort foods’ with an evolving menu with items such as fresh O’Briens pastries, Benedict smoked salmon, house cornbread, toasted brioche with jam, salads. , flatbreads and a well-stocked cold meats board.
Eventually, Breakers will serve coffee straight from Rosa’s farm, Bluetail Coffee Grove in San Marcos.
Rosa has always had an affinity for agriculture, he grew up in Vermont surrounded by farmland and jokes that he got his tractor license before his driver’s license. âComing from Vermont, agriculture is rooted in us,â he said.
He moved to San Diego about 10 years ago, moving to San Francisco to work in finance and accounting for tech companies, including Uber. Wanting to start a family, he returned to San Diego where his wife Erika grew up (she is a Torrey Pines high school alumnus). The couple now live in Cardiff with daughter Harlee and six-month-old son Austin.
Originally, Rosa wanted to be a winegrower and have her own vineyard. Winemaking has its own challenges, so he started looking for other potential crops and discovered Jay Ruskey of Frinj Coffee, a Californian coffee pioneer who started growing coffee in Goleta near Santa Barbara about 15 years ago. year. Many were not sure if coffee culture could work in this part of the world.
âHe found that not only did it work, but that he made some really amazing coffee shops,â Rosa said.
An assessment by Coffee Review, the global coffee rating organization, ranked California-grown coffee 27th in the world with a score of 92, which is considered exceptional.
Rosa met Ruskey and Frinj co-founder Andy Mullens at an educational conference held at Grangetto. With his interest in brewing coffee culture, the connection turned into weekly conversations as he fine-tuned the procedures for growing Frinj plants here in San Diego.
Four years ago, Rosa leased four acres on a 50-acre farm in San Marcos, becoming Bluetail Coffee Growers, named after the local orange-throated whiptail lizards that have bright blue tails. It started with 1,500 trees and now has up to 2,000 trees that grow six types of Arabica varieties. The trees come in different sizes: some are big, others tall and lanky, while the Laurina is shaped like a Christmas tree and naturally produces half-caffeinated coffee.
Among the grape varieties is Geisha, a natural and intact species: âThe taste is almost like black tea, it is very sweet and floral with hints of jasmine. It’s a very different cafe, âsaid Rosa.
Rosa estimates that he spends around 20 hours a week on the farm. The first seasons were a lesson in perseverance, he lost more than 30% to freezing a year then the winds knocked down several trees the following year: The trees are big enough now that the frost or the winds cannot kill them .
It takes three to four years for coffee to produce a viable crop. With Bluetail, Rosa is about a year away from the first commercial harvest and pours her own coffee into mugs at Breakers: âI’m so excited I can’t wait,â he said. âWe are in the first wave of Californian cafes. I firmly believe this is the next California crop.
While tending to her harvest, Rosa embarked on roasting her own small batches on Little Boy Blue, then made the decision to go into retail, developing the concept of Breakers as a cafÃ©. . The name Breakers is borrowed from the process of breaking the crust with a spoon to release the aroma when tasting the coffee, it is also a nod to the coastal environment.
Rosa was under construction at another location when COVID-19 hit and their lease collapsed. Fortunately, they were approached by the team at Del Mar Highlands to fill a gap in their expansion.
âI couldn’t be happier to be here,â Rosa said. âIt’s such a fun place, my wife has been coming here her whole life, it’s such a great feeling and a great fit.â
Despite being new, Rosa said Breakers has weekend brunches and has already established a fun group of regulars. In a few weeks, it will launch subscriptions on coffee and wine. Subscribers will receive one bag of coffee and one bottle of wine per month and discounts when they visit.
Rosa saw the similarities between wine and coffee, the love and care that go into the craft. As a farmer, he understands the importance of recognizing the people who influence the quality of the finished product.
âWe see ourselves as storytellers,â Rosa said. “The number of people dealing with wine and coffee is astronomical, I really want to tell their stories.”
Breakers is open Tuesday, Wednesday and Sunday from 9 a.m. to 8 p.m.,
From Thursday to Saturday until 9 p.m. Find out more about breakersdelmar.com and follow them on Instagram @delmar_ circuit breakers