Sweetened with house-made pumpkin sauce & topped with pumpkin pie spice.

Sweetened with house-made pumpkin sauce.

Croissant dough pieces tossed with cinnamon and brown sugar, topped with pecans, currants, and almond icing. A leveled-up monkey bread!

A twice-baked crunchy croissant filled with pumpkin almond paste with an added layer of our house-made pumpkin butter.

Hazelnuts, cinnamon, and chocolate team up to make this hearty breakfast cake.

Ciabatta, egg, white cheddar, arugula. Served warmed upon request.

Plant based eggs, sausage, cheese, and roasted garlic aioli on an english muffin.

Non-GMO flour tortilla with cage-free eggs, potatoes, beyond plant-based crumbles, white cheddar cheese, roasted garlic aioli & cilantro

Cage-free eggs, white cheddar, black beans, roasted potatoes, cilantro & creamy habanero sauce in a flour tortilla.

Corn tortilla, black beans, farm-fresh eggs, onions, peppers, and cotija cheese. Served with salsa.

Flour tortilla, roasted potatoes, farm-fresh eggs, and jack & cotija cheese.

organic tofu, peanutty dressing, organic cilantro, organic carrots, organic red cabbage, organic red onion, in a white tortilla wrap.

Origin: Blend, varies Roast: Medium (4/5) Notes: Cacao Nib, Cherry, and Caramelized Sugar Process: Varies Tusitala translates to "teller of tales". This modern espresso blend of our current freshest coffees maintains approachability, balance, and clarity of flavor without compromising the quality of its single-origin, specialty parts. Brewing espresso at home? Try out the specs we use in our cafe: 18g in, 35g out, 33-34 second pull. Not making espresso? This blend is delicious across all brew methods.

Origin: Blend, varies Roast: Dark (5/5) Notes: Toasted Marshmallow, Praline, and Dark Chocolate Process: Varies For those seeking a darker, more robust take on specialty coffee, this one’s for you. We custom roast this rotating blend of our best seasonal coffees to bring in some extra richness without losing nuances of flavor.

Origin: Huila, Colombia Roast: Light (1/5) Notes: Strawberry Cheesecake, Milk Chocolate, and Rose Process: Washed Pink Bourbon (pronounced bur-BONE) is a carefully cultivated and highly sensitive hybrid variety known for its striking pink cherries and sweet, complex flavor. It’s pretty special that we were able to score this one from Ana Nelly, and it won’t be around for long!

Origin: Cachipay, Cundinamarca, Colombia Roast: Medium (4/5) Notes: Cherry, caramel, graham cracker Process: Decaf (Sugar Cane Process), Washed

Origin: Dota Tarrazú, Costa Rica Roast: Light (2/5) Notes: Mariposa Plum, Chocolate, and Rainier Process: Washed Enrique’s family won the prestigious Costa Rica Cup of Excellence in 2014, and you’ll understand why when you try this coffee. This Catistic varietal brings fruity and chocolatey notes together in a specialty bean that works beautifully with any brew method.

This medium-dark roast blend was made just for us. And you! It represents our shared commitment to meticulous quality and rootedness in community. The result of a series of barista cuppings across all our shops, it's great for espresso, pour-over, and drip.

Origin: Santa Elena Barillas, Guatemala Roast: Medium (3/5) Notes: Chocolate, Almond Brittle, and Ginger Snap Process: Washed Ivonne’s been in the small-scale growing game for a long time, and the quality of her coffee shows it. This varietal is accessible, well-rounded, and great for specialty connoisseurs and lay coffee lovers alike.

Bright, sweet, and layered. Kainumui AA is a standout Kenyan coffee from Kainumui Factory, grown at 1,650m and carefully washed to bring out its clarity and depth. Expect vibrant notes of blackberry, tropical fruit, and dark chocolate, with the sweetness and structure that make Kenyan AA coffees so sought after.

Origin: Carmo de Minas, Brazil Roast: Medium (3/5) Notes: Baking Chocolate, Praline, and Banana Nut Bread Process: Natural There are lots of reasons we’ve been teaming up with Kiko since we started roasting coffee in 2016. Just one: Kiko’s high quality microlots yield some of the tastiest, most stand-by coffee we’ve known. It continues to be a top seller year after year.

Known throughout his village as “Professor Rudy” because of his work as the local primary school teacher, Rudy has spent decades cultivating exceptional specialty coffee across six small plots of land in Guatemala. Today, Rudy manages six different plots with the help of two year-round farm workers to bring you this single origin, specialty washed coffee.