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PRESS
The Denver Post
In northwest Denver, a Guatemalan-inspired café is becoming a Latino community hub
Elizabeth Hernandez
January 14, 2023
Elizabeth Hernandez
January 14, 2023
Daily Coffee News, Roast Magazine
Convivio Café Offers a Warm Connection to Guatemalan Coffees
Howard Bryman
October 26th, 2022
Howard Bryman
October 26th, 2022
Westword 2022
Denver's First Bilingual, Guatemalan-Inspired Coffee Shop Opens November 1
Danielle Krolewicz
October 28th, 2022
Danielle Krolewicz
October 28th, 2022
Westword
Crowdfunded Convivio Will Become Denver's First Bilingual, Guatemalan-Inspired Café
Danielle Krolewicz
December 27, 2021
Danielle Krolewicz
December 27, 2021
Dining Out
Bean Counters
Two First-time business owners on how they're financing their startup - even without a rich uncle.
Amy Antonation
December 15, 2021
Two First-time business owners on how they're financing their startup - even without a rich uncle.
Amy Antonation
December 15, 2021
5280 Magazine
Meet the Women Bringing 'Beyond Fair Trade' Coffee to Denver
Paula Thomas
July 29, 2021
Paula Thomas
July 29, 2021
RECIPES
Holiday Ponche
1. Empty the ingredient bag into a big pot of water, about 6 cups. Don't forget to toss the bag in the compost - our packaging is biodegradable!
2. Add a sliced apple or any other fresh fruit you got.
3. Bring it to a rolling boil, then reduce to low heat and simmer for about half an hour.
4. Stir in a little of your favorite sweetener - we like piloncillo, or raw cane sugar, honey, agave - whatever you like!
5. Serve with an orange slice to get fancy. Don't forget to eat the sweet, soaked fruits at the bottom!
2. Add a sliced apple or any other fresh fruit you got.
3. Bring it to a rolling boil, then reduce to low heat and simmer for about half an hour.
4. Stir in a little of your favorite sweetener - we like piloncillo, or raw cane sugar, honey, agave - whatever you like!
5. Serve with an orange slice to get fancy. Don't forget to eat the sweet, soaked fruits at the bottom!
Rosa de Jamaica (Hibiscus Tea)
Coffee in a Chemex
1. Grind your beans - we suggest a medium corse grind for chemex.
2. Heat your water - just off boiling (~195 degrees)
3. Pour your grounds into the filter. We like a 1:15 ratio of coffee-to-water, so try 34 grams of coffee.
4. Pour just enough water to cover the grounds in the filter. It will bubble up - thats the bloom! Let it rest 30 seconds.
5. Pour the water in a consistent, circular motion around the filter until you reach your desired ratio (in this case, about 510 grams of water).
6. Soak in that sweet aroma, and drink it up - salud!
2. Heat your water - just off boiling (~195 degrees)
3. Pour your grounds into the filter. We like a 1:15 ratio of coffee-to-water, so try 34 grams of coffee.
4. Pour just enough water to cover the grounds in the filter. It will bubble up - thats the bloom! Let it rest 30 seconds.
5. Pour the water in a consistent, circular motion around the filter until you reach your desired ratio (in this case, about 510 grams of water).
6. Soak in that sweet aroma, and drink it up - salud!