Est. 2019
Our Story
The Beginning
It started with a terrible cup of airport coffee.
Marcus and Elena were both software engineers — burnt out, over-caffeinated on bad drip, and stuck at Austin-Bergstrom during a three-hour delay before SXSW 2018. They bonded over their shared conviction that Austin deserved better. What started as a joke on a napkin became a business plan by the time they landed. A year later, they handed in their resignations. Ember & Bloom opened its doors on South Lamar in spring of 2019.
Our Sourcing
From Farm to Cup
We source our beans directly from small farms in Colombia's Huila region, Ethiopia's Yirgacheffe, and Guatemala's Antigua Valley. Every year, Marcus flies out to walk the farms, cup the harvest, and negotiate prices directly — no middlemen, no commodity markets. We pay 40-60% above fair trade minimums because great coffee starts with farmers who are paid what their work is worth.
The Roast
Roasted In-House, Every Single Morning
There's a Probat sample roaster in the back of the shop. If you come in before 7am, you'll smell it — that's Marcus pulling the first batch of the day. We roast in small batches because freshness isn't a marketing word to us, it's the whole point. Coffee peaks 3-14 days after roasting. Our beans never sit on a shelf. What we roast today, we serve this week.
What We Believe
Our Values
Source Directly
We know our farmers by name. Every bean has a story, and we make sure it's a good one.
Roast Fresh
Every morning, in-house, no exceptions. Peak freshness isn't a goal — it's the rule.
Build Community
More than coffee. A neighborhood living room where strangers become regulars become friends.
The Humans
Meet the Team
Marcus Rivera
Co-Founder & Head Roaster
Former software engineer turned coffee obsessive. Can identify origin by smell alone. Listens exclusively to jazz vinyl while roasting.
Elena Park
Co-Founder & Operations
The reason everything runs smoothly. Built the sourcing relationships, designed the space, and still makes the best cortado in the shop.
Jaylen Thomas
Lead Barista
Latte art champion, three years running. Favorite drink: a simple Americano. Go figure.
Sofia Herrera
Barista & Pastry Lead
Makes the almond croissants from scratch every morning at 5am. Claims she's a morning person. We have doubts.