Andina’s Cafe and Coffee Roastery,
at River Market Avenue and Third Street, the longtime purveyor of Guatemalan coffee, pastries and sandwiches, first whet its beer whistle a couple of years ago when it began its firkin-tapping events with Diamond Bear Brewing Co., at which the craft brewery served beers aged with Andina’s coffees.
At the last firkin-tapping, in January, owner Curtis Westbrook thought, Why not add a taproom to the roasting room? The TufNut Taproom, which debuted on St. Patrick's Day but officially opened a couple of weeks ago, serves Diamond Bear's craft beers (including Trojan Triple, Hibernation, Pig Trail Porter, etc.) and a menu of brats, polish sausages, hot dogs and what Westbrook says has been declared the best sandwich in the River Market district: Fried bologna with peppered bacon, American cheese, his grandmother’s cole slaw, all slathered with Shack Barbecue sauce. (You can buy the Shack sauce there, too.)
Andina’s hours are now 6:30 a.m. to 9 p.m. Monday through Thursday, 6:30 a.m. to 10 p.m. Friday, 7 a.m. to 10 p.m. Saturday and 9 a.m. to 6 p.m. Sunday.