La Colombe Torrefaction recently opened their second cafe in New York after a successful opening in Tribeca. The cafe and the company behind it has a long and traveled history in coffee.

La Colombe Torrefaction recently opened their second cafe in New York after a successful opening in Tribeca. The cafe and the company behind it has a long and traveled history in coffee. By living in Seattle, the owners Todd Carmichael and Jean Philippe Iberti developed a love of coffee and when they moved to Philadelphia they took their appreciation and opened a coffee roasting for top restaurants in Philadelphia and NYC. A couple of years ago they launched their original NYC location and brought traditional coffee machines to the premises on Church and Lispenard in Tribeca. For the second space, partner and designer Douglas Takeshi Wolfe worked along side Obra Architects and Pablo Castro to create a space on Soho’s Lafayette. We asked Takeshi Wolfe to explain the concept of the cafe:

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