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we serve the most interesting

coffees from around the world.

AND IT’S ROASTED JUST FOR US.

We created our seasonal menu of single-origins and microlot coffees as well as craft our Boza Creamery perennial blends.

Stop into the cafe any day of the week for your favorite espresso drinks or enjoy a pour-over of anyone one of our seasonal favorites.

Visit the Cafe

Coffee Raised Right

  • Espresso

    We created our own espresso roast from two separate single origins coffees from Brazil and Colombia. Its everything you look for in a good espresso profile… not to sour and not to bitter, balanced with just the right amount of acidity to accentuate a deep chocolate base.

  • Pour Over

    Essentially a pour over is made by hand-pouring hot water over coffee grounds in a filter. Each cup is made with love and skill and while requires extra time for sure, it also allow you to taste the world one cup at a time. So stop in and have an Ethiopian, Guatemalan, Colombian or Brazilian made only for you.

  • Cold Brew Drip

    Everyday we batch brew our house standards and constantly are changing the menu to focus on seasonal harvests. One day you might get a Brazilian and the other day it might be a Sulawesi. But don’t worry we can also make your favorite coffee no water what it is and how you like it.

Single Origin coffee.

 

Ethiopia

SerE saba

Medium Roast - A clean, sugary cup, with notes of fresh berries, black tea and caramel, with a citrusy acidity.

 

Boza Cold Brew

Minas Gervais, Brazil

Creamy cocoa, sweet toffee and rich dried fruits

Honduras

La Lesquinada

Medium Roast - Clean and velvety with a caramely, syrupy sweetness. Subtle accents of Cantaloupe, bananas foster and nectarine.

 

Colombia

Renovacion

Medium-Light - Huila, Colombia - Milk Chocolate, Strawberry, Pink Lemonade, Honeysuckle.

Sumatra Decaf

Medium Roast - Bakers Chocolate, Black Pepper and cedar

 

House Espresso

Ripe stone fruits, citrus brightness, and a beautifully syrupy body.

Brazil

Dark Roast - Milk Chocolate, Granola, Raisin

 

More coming soon!

We keep adding more single origins on a month to month basis. Stay tuned here or come in and try our coffee.

Taste a world of coffee

  • Ethiopia

    Ethiopia is the birthplace of coffee.

    A clean, sugary cup, with notes of fresh berries, black tea and caramel, with a citrusy acidity.

    This coffee comes from Gemechu Chachu, Tesfaye Jarso, Ayele Shalo, Alemu Dera, Alemu Gude, Kifle Wako, Mitiku Ware, Digafe Gelgalo, Ayele Kube, Abreham Asefa and Adola Sefaye and was processed by Sere Saba mill.

    Producer: Gemechu Chachu, Tesfaye Jarso, Ayele Shalo, Alemu Dera, Alemu Gude, Kifle Wako, Mitiku Ware, Digafe Gelgalo, Ayele Kube, Abreham Asefa And Adola Sefaye

    Region: Guji Zone, Ethiopia

    Variety: Regional Landraces

    Process: Natural

    Altitude: 2,300 meters ASL (7,546ft)

    Body: Medium

    Acidity: Bright

  • Brazil

    Milk Chocolate, Granola, Raisin

    There’s a 1-in-3 chance the coffee in your cup is from Brazil. It’s a huge country with a staggering coffee export — over 33% percent of the world’s coffee supply comes out of Brazil — and that doesn’t include the coffee they keep to drink themselves.

    In the Brazil the natural process means ripe and raisin cherries are collected, cleaned and separated by weight at washing stations. The pre-drying process occurs under the sun between 2 to 7 days or more (farmers favor full sun dried process whenever possible) and finalized in mechanical driers followed by 30 days of resting in wood boxes to homogenize the dry coffee.

    Region: Cerrado Mineiro, Brazil

    Altitude: 1,200 meters ASL

    Processing: Natural

    Varieties: Mundo Novo, Catuai Red and Yellow, Topazio, Catucai, Acaia

    Body: Medium

    Acidity: Mild