One sip and you're home.

Tierra Mia began in 2008, when Ulysses Romero opened a single coffeehouse in South Gate. A Stanford MBA and the son of Mexican immigrants, Ulysses grew up around his family's food business and apprenticed under coffeehouse pioneer Martin Diedrich before setting out to do something few had done: bring true specialty coffee to LA's Latino communities, honoring the culture instead of talking around it.

Today we roast our own beans in Los Angeles and bake our pastries fresh, sourcing primarily from Latin America, including a single-origin Oaxacan dark roast from one grower in Oaxaca, Mexico. From one neighborhood café to cafés across California, the mission hasn't changed: great coffee, made with cariño, for the communities we call home.