Bichota, a coffee shop neighboring the People’s Way, is the third of its kind to attempt to establish itself in this integral area of South Minneapolis. Despite those odds, owner C. Terrence Anderson said the location appealed to his vision.
“Bichota is reflective of anti-displacement, cultural place-making, joy, rest, and reflection. So obviously, this is the perfect corner for us.”
Anderson aims to offer locals exceptional coffee that reflects the cultural richness of the communities from which the coffee is sourced. “Coffee comes from Black and brown cultures from around the equator,” Anderson explained.
“The more you learn about coffee, the more you’ll realize that it tastes like tierra, the land that it’s grown into. You can take the same plant and plant it somewhere else around the world, and it’s gonna taste different because it takes on the culture of the land that they’re in.”
Bichota, which opened its doors in October, was born from a desire to break barriers within the specialty coffee world, which has often overlooked Black, Latin, and Indigenous communities. He refused to conform to the typical minimalist Scandinavian café design. Anderson’s vision was to curate a space where people could enjoy world-class coffee while celebrating the diversity of the lands the coffee originates from.
The name “Bichota” is inspired by Puerto Rican slang, originating from the term “bichote,” which traditionally referred to a powerful gangster. Anderson, inspired by the iconic reggaeton artist Karol G, reinterprets and reenvisions “bichota” to embody a flirtatious confidence and an unapologetic pride in one’s self. He sees it as a symbol of resilience, reflecting the strength of Black and brown people — particularly for those taking up space in settings that tend to exclude them.
Much of Anderson’s career has centered on social justice, urban planning, and public policy. He currently serves as the director of community-based research programs at the University of Minnesota’s Center for Urban and Regional Affairs (CURA), where he oversees programs like the Kris Nelson Community-Based Research Program and the Community Assistantship Program.
Anderson’s business model is informed by his dedication to, and experience in, community work. One of the cornerstones of Bichota’s operations is its commitment to workers. Anderson believes that fair labor practices are essential for building a strong, sustainable enterprise.
He offered his staff the opportunity to unionize before he even opened the shop. He is also deeply committed to paying farmers fairly, ensuring that the people who grow Bichota’s beans are compensated for their work in ways that allow them to thrive.
Anderson’s partnerships are built on a foundation of equity and fairness, much like his business model. He works closely with several organizations that share his commitment to community and sustainability.
Bichota partners with Wesley Andrews, a Minneapolis-based café that works directly with small-scale farmers to ensure fair trade practices. Bichota also collaborates with Indigenous Food Lab, a professional Indigenous kitchen and training center in the Midtown Global Market, to bring Indigenous ingredients and traditions onto its menu.
At Bichota, the menu is as diverse as the farmers from whom Anderson sources his coffee. Offerings include a range of single-origin beans and house blends, with a focus on sustainability and cultural heritage. The Mezcla Gufear is a blend sourced from Guatemala, Ethiopia and China that’s designed to satisfy coffee aficionados and casual drinkers alike. Its flavor profile of mixed berries and chocolate offers a unique and accessible taste experience.
Another standout is the Mezcla Hanguiar, Bichota’s take on espresso. Sourced from Honduras, Guatemala and Ethiopia, this espresso is vibrant and smooth, with notes of raspberry and macadamia nut. It’s a coffee designed for everyone, whether you’re a traditionalist or an adventurous espresso drinker.
If you’re looking for something you can’t find easily elsewhere, Bichota offers Brazil Yellow Catuai, a natural anaerobic process coffee that showcases flavors of muddled blueberries, maple syrup, and thyme. This coffee is perfect for pour-over or espresso and offers a complex yet approachable flavor profile.
For those who may have a sensitivity to caffeine, or just prefer a more herbal taste, Bichota offers a unique selection of teas that highlight the richness of flavors from around the world. Indigenous Food Labs Stillness Blend is a soothing herbal tea with passionflower, milky oats, lemon balm, and rose petals.
For something more robust, there’s Wesley Andrews Yunnan Black, a Chinese black tea with hints of poppyseed, red clay, and honeysuckle. Each tea is thoughtfully crafted to complement the shop’s coffee offerings and provide a truly global experience.
Bichota is open 7 a.m.-3 p.m. Monday through Thursday, and 8 a.m.-5 p.m. on weekends. Find out more at bichotacoffee.com.
Alexzia Shobe welcomes reader responses to ashobe@spokesman-recorder.com.