Now Serving

Colombia El Progreso (Medium Roast)

A complex, balanced coffee with superb sweetness. You’ll find caramel, jasmine, and stonefruit on the nose, with the stonefruit cleaning to apricot marmalade with water. Tons of sweetness in the cup, like dulce de leche, with hints of apricot, apple, and vanilla. A creamy body rounds out the cup. An eminently drinkable coffee, perfect for an every-morning cup.

     More about Colombia El Progreso (PDF)

Peru Marlene Cruz (Dark Roast)

This coffee is grown at a staggering 2200 meters. It consists of bourbon, caturra, and typica varieties, and is fully washed with patio drying.

     More about Peru Marlene Cruz (PDF)

Kenya Ndimaini AB (Light Roast)

A distinct, complex kenya with some new notes. You’ll get the classic, punchy currant on the nose, along with pineapple and bubblegum. The bubblegum turns to jasmine with water, along with a hint of cardamon. Tons of sweetness in the cup, with vanilla, dried pineapple, and more jasmine and bubblegum. A touch of creaminess rounds out the cup.

     More about Kenya Ndimaini AB (PDF)

Method Espresso

What a crazy sweet espresso. Aromas of honey and brown sugar balance against intense tropical fruit (think kiwi) with just a touch of white florals and black tea. Tons of sweetness in the cup, again, brown sugar and honey, as well as more kiwi and pineapple, with a hint of pomegranate. A super fat body and just enough roast to stand up to milk result in a versatile espresso to be enjoyed straight or in milk.

Technique Decaf Espresso

Our water process decaf blend with tasting notes of chocolate, raspberry, cane sugar, creamy