Café Vino Tinto

Kent and Logan Runnells import their espresso beans from Finca de Tarrazu, the Costa Rican farm they own outright, cutting out the middleman between the fields and Safety Harbor's Main Street. That farm-to-cup control is why the espresso tastes consistent cup after cup, and why the shop broke its own sales record the week it reopened in a bigger space.

Weekday mornings before 9 a.m., ahead of the Main Street breakfast crowd.

Ask for the Tarrazu pour-over — the beans never leave the family's supply chain before they hit your cup.

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