One coffee shot, one cortado, and one handpoured coffee all made with the same coffee bean
Food
Egg and Cheese
on an Artisan Biscuit of the Day
Overnight Oats
with Almond Milk, Chia Seeds, Peanut Butter, and Maple Syrup
Pastries
Stroopwafels
Taza Chocolates
Our Coffee
Drip Coffee and Espresso
Coopetarrazu, Costa Rica
Sweet cinnamon toast aromatics. Cherry cola and brown sugar in a clean, balanced cup. This is a beautifully balanced lot of washed Caturra and Catuai from Coopetarrazu, where their 50+ year-old and largest washing station in Costa Rica transforms same-day harvests from small-holders into cohesive, sugary, clean day lots from the co-op. Body: Medium, Acidity: Citrusy, Country: Costa Rica Tarrazu; Altitude: 1200- 1800 masl; Varietals: Caturra + Catuai; Process: Washed
Handpour and Coffee Shot
Gatina, Kenya
Mango and fresh cranberry aromatics. Cotton candy and grapefruit in full, snappy cup. This is a classic, washed lot Kenya composed of the country's three most commonly cultivated cultivars: SL28, SL34, and Ruiru 11. Produced by smallholders of the Mugaga Coffee Farmer's Society and processed at their own Gatina coffee factory, this lot pops with bright, fresh fruit and bittersweet, cocktail-like complexity and balance. Body: Full; Acidity: Complex and Balanced; Country: Kenya Nyeri; Altitude: 1700-1800; Varietals: SL34 + SL28 + Ruiru 11; Process: Washed
Timana, Colombia
One last coffee from the Huila region before we say goodbye to Colombia for the season. This regional Timana blend is a perfect summation of what we love from this region of production. The Timana is incredibly clean, with lots of sugar and toffee up front, which is balanced by a gentle and refreshing grape and stone fruit acidity. Tasting Notes: Brown Sugar, Fig, White Grape, Pear
Decaf
available as any espresso-based drink
Decaf Colombia Huila
Tasting notes: Cherry cola aromatics. Subtle plum acidity in a clean, sweet cup. Decaf House is a washed lot of mixed varieties. This lot was selected for EA decaffeination in Colombia because of its clean, sweet cup profile. The ethyl acetate (ethyl alcohol + acetic acid) used in this process is an organic compound derived from fermented sugar cane. This compound is an effective, natural solvent for caffeine extraction, leaving the coffee's cup characteristics fairly well intact. EA is also the most prevalent ester found in beer and wine. Roast: Light; Body: Medium; Country: Colombia; Altitude: 1300-1600 masl; Process: Washed
