Our Story
Fondo Coffee aims to revolutionize the local coffee scene by offering freshly roasted, ethically sourced coffee through small-batch, artisanal roasting techniques. Founded by Robert McCray. Fondo Coffee combines precision, sustainability, and a passion for quality to deliver an exceptional coffee experience to discerning enthusiasts and health-conscious professionals.
The Journey
Years ago, my instinctual connection with coffee deepened during serene cycling moments, pausing for rich brews. Initially, I explored flavors—from delicate pour-overs to comforting milk-based drinks. This led me to experiment with artisanal beans in my kitchen, each with a unique story. My evolving relationship with cycling and coffee became transformative, teaching me to savor every sip and ride. This inspiration birthed Fondo Coffee—a blend of my passions, inviting others to enjoy a journey of flavor and connection, one cup at a time.
Small Batch Roasting
Fondo Coffee offers small batch coffee crafted for your enjoyment. Each sip is a special moment, as our careful roasting highlights unique flavors in every cup. Rooted in Orange County, we select high-quality beans from trusted growers. Our precise roasting method brings out the essence of each origin, creating exquisite experiences you’ll love. Whether you prefer a lively single origin or a balanced blend, our coffee reflects our passion and craftsmanship. We invite you to savor the elegance of small batch coffee, perfect for those who cherish life’s finer moments and embrace adventure—much like the scenic routes of Orange County.
Honey Process
Honey process coffee sits between washed and natural methods — a careful balance of sweetness, clarity, and body. After harvest, the cherry’s outer skin is removed but some mucilage (the sticky, sugary layer) is intentionally left on the bean while it dries. The amount of mucilage left, and drying conditions, create a spectrum from “white” to “black” honey: lighter honey yields brighter acidity and cleaner cup notes; darker honey produces richer body, pronounced sweetness, and deeper fruit or caramel-like flavors.
Washed Process
The washed process (also called the wet process) is a widely used method for removing the coffee cherry’s pulp and mucilage from the seed, producing clean, bright green coffee beans with pronounced acidity and clarity of origin. It’s a method that highlights varietal and terroir characteristics, favored by roasters seeking clarity and an elegant cup profile.
Natural Process
Natural-process coffee celebrates the fruit as much as the bean. After harvest, whole cherries are dried intact under the sun or on raised beds, allowing sugars and fruit character to permeate the seed over days to weeks. This slow, low-intervention method preserves bright acidity while layering jammy sweetness, floral aromatics, and complex fruit notes—think ripe stone fruit, berries, or candied citrus. Natural coffees often show fuller body and lingering finish, with subtle fermentation-driven complexity. At Fondo Coffee, we value this time-honored approach for the depth and vibrancy it brings to each small-batch roast.
