Today we’d like to introduce you to Luis Lizardi.
Hi Luis, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Have been in the coffee industry for several years, and since I started working in it, the objective was to open my own coffee roasting site with an espresso bar, so customers could experience espresso based beverages and be able to choose the coffee beans they would like to try (within the offer we have at Acento) which is usually between 5 different coffee beans plus one decaf and one half decaf options.
We open on Sept 2020 in the middle of the pandemic almost in an existing space that hosted a designer coffee shop called “Claro Coffee” owned and managed by three partners that own/work at Made Lumber. Pandemic hit, they decided to close Claro for good.
About that time, I was looking for a commercial space with a certain minimum sqf and a mate we have in common (owner of Made Lumber and I) told me about Claro and artsy-fartsy cafe around Morena Blvd. Long story short, I met with all Claro’s owners and I took over.
Remodel the inside to transform Claro into a nano coffee roastery, and thus Acento Coffee Roasters came to be.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It has been an interesting road, very slow beginning as not many people leave their houses at all. Then word began to spread and some regulars to Claro came back, USD students too (we are about 1 mile away from campus), and a lot of support from the coffee community spreading the word about us!!!
Specially very grateful to Coffee Cycle, Jaunt Coffee Roasters, Split Bake House, Seven Seas Roasting Company, Achilles Coffee Roasters.
Couple of regulars also helped us with some maintenance and set up of our roaster… we had a special blend named after them.
So yes, there is always a struggle, but along the way you find so many amazing people willing to help you out anyway they can.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I run Acento Coffee Roasters, most of the time I’m behind the bar by myself in the mornings from Monday to Thursday, on Friday and Saturday a mate of mine Tim Morales (one of the best baristas I’ve ever worked with here in SD) helps me out, and Sundays we are closed as Sundays are surfing days.
We specialize in roasting coffee from all over with a focus on Mexican coffees (I’m Mexican-Gringo), and being next door to Mexico, access to Mexican coffee direct from the Fincas (farms) is easier.
We are known for serving the espresso of your choice in your preferred espresso based drink and the accent that doesn’t match the looks.
Most proud of…. all our regular customers whom have supported us throughout all this time!! Thanks heaps to all of you!!!
Giving coffee addicts aficionados newbies snobs nerds…. the choice of selecting the coffee beans they want to try, that is what set us apart.
How do you define success?
Being able to do the things you love the most.
- Email: firstname.lastname@example.org
- Website: https://www.acentocoffeeroasters.com/
- Instagram: @acento.coffee.roasters
- Facebook: Acento Coffee Roasters -San Diego