STORY BY DARBY DOYLE
B R I N G I N G T H E O U T D O O R S I N AT
Campos Roastery & Kitchen
ustralian founder Will Young named his nascent coffee roasting company Campos (after the Spanish word for ‘fields’ or ‘countryside’) as a reminder that great coffee originates in a specific place, grown and harvested by farmers ethically and with care. Since those beginnings in 1997, Campos has become synonymous with coffee-culture crazy Australia. Park City, Utah became the brand’s first permanent North American shop in 2017.
Photos at Campos Roastery & Kitchen on Edison St.
The flagship café, Campos Roastery & Kitchen (228 Edison St, us.camposcoffee.com) subtly evokes those countryside origins, with plenty of live plants and huge louvered windows stretching across the street views of the shop fronting narrow Edison Street. Campos U.S. Head of Retail Hillary Merrill says, “We basically wanted to make it feel as open to the outdoors as possible during the pleasant months of the year.” Along with bench seating available out front, the cafe embraces the best of both possible worlds: the feeling of being outside with the shady comfort of indoor dining. “We want customers to have a lot of options. In nice weather we’ll open up the big garage doors to do street style pick up coffee service or guests can linger with a full all-day
spring / summer 2019
menu developed by Chef Jordan Miller.” Making an afternoon or evening stop at Campos even more enticing, the café now has a beer and wine license to complement the full dinner offerings and shareable small plates. With a nod to keeping it local, several Salt Lake breweries are on regular rotation. For sunny weekends and evenings spent seeking out city views and live music, Campos’ Private Dining Coordinator McKenna McQuarrie shared plans for the recently completed rooftop garden. Says McQuarrie, “We’re integrating as much greenery and flowers as we can,” on the edges of the cozy space, which has standing tables for beer and wine service along with food. “With these additions, great coffee will always be the star at Campos,” says Merrill. On-site bean roasting and exacting cupping analysis by roaster AJ Bradshaw-Tezjan, who came to Utah from Australia, ensures top quality across the board. “We’ve no ambition to be the next Starbucks,” says Merrill with a laugh. “Campos is all about spreading ‘good’ around the world,” through supporting coffee growers’ communities and beyond. Says Merrill of their philosophy, “You can have success and still have heart.” I downtown the magazine