Espresso Vivace Celebrates 37 Years

In a city known for its coffee culture, few names carry the legacy and influence of Espresso Vivace. Founded in 1988 by David Schomer and Geneva Sullivan, Vivace has become synonymous with espresso perfection—thanks in large part to Schomer’s lifelong dedication to the science and soul of the craft. On Saturday, April 19, Vivace invites the community to celebrate 37 years with its annual espresso tasting at its Alley 24 location (227 Yale Avenue), featuring four hand-selected single origins—and a rare chance to see David himself behind the bar.

Ahead of the event, we spoke with David about his journey, this year’s lineup, and what keeps him inspired.

Discover SLU: What does this anniversary mean to you personally and professionally?

David Schomer: Surviving 37 years as a coffee business in Seattle fills me with gratitude for discerning Seattleites that value the beauty in the espresso method and presentation—i.e., latte art. Professionally, this is a special anniversary because of the new grinder, the Pico by La Marzocco. I have waited 37 years for this technology.

DSLU: What inspired the idea for the annual espresso tasting—and what makes this year’s lineup particularly exciting?

David: I love to make coffee for people that really appreciate it.

DSLU: How do you select the beans featured in the tasting? What unique characteristics do they bring to the table?

David: Beans are selected, as always, to reflect my favorites.

• Ugandan Rwenzori features the highest body and natural umami.
• Brazilian Yellow Bourbon offers a caramel sweetness balanced with playful fruity/wine notes in the finish.
• Indian Monsooned Malabar is often the favorite at the tasting, with salted caramel flavors, leather, and a silky mouthfeel.
• Ugandan Endele Decaf is Swiss Water processed—full-bodied and complex without the caffeine.

DSLU: What advice would you give to someone just getting started on their espresso journey—whether as a barista or an enthusiast?

David: If you are just starting your journey as a pro or home barista, patiently follow the factors leading to perfection—from coffee freshness and roasting degree, through water purity and mineral content. I detailed this path years ago in an article called “The Keys to the Church” available in my archives at espressovivace.com.

DSLU: What’s next for you and for Espresso Vivace?

David: What is next for Vivace is to navigate the tariffs and climate change, to continue to bring great coffee from around the world. Nature continues to provide the beautiful bean as we pile insults upon her. “Nature laughs last.”