We obsess over every detail — the origin, the roast, the temperature, the pour. Because coffee this good deserves your full attention.
The foundation of all great coffee. Concentrated, intense, complex. A perfect shot of espresso is a 25–30 second extraction that yields roughly 1 oz of liquid gold — with a thick, hazelnut-colored crema on top that holds the aroma.
Espresso diluted with hot water. Bold yet approachable, perfect black. The ratio matters — we use 1 part espresso to 2 parts hot water, always adding the espresso after the water to preserve the crema layer.
Espresso meets silky steamed milk. The people's champion. Our baristas texture the milk to a glossy, microfoam consistency — then pour it into a double shot to create the perfect canvas for latte art.
Equal thirds espresso, steamed milk, and microfoam. A perfect balance. The dry cappuccino keeps more air in the foam; the wet cappuccino leans toward the milk. We serve the classic: bold, foamy, and perfectly portioned.
Steeped 18 hours. Smooth, never bitter. Summer's best friend. Cold brew is never rushed — we coarse-grind our darkest roast, steep it in filtered water overnight, and press it in small batches. The result is extraordinarily smooth.
Bright, floral, and fruit-forward. Grown at altitudes above 1,900m in the birthplace of coffee. Each bag is fully traceable to the Worka Cooperative.
Well-balanced, sweet, and approachable. Our most popular year-round offering. Sourced from family farms in the southern highlands through direct trade.
Rich, full-bodied, and complex. Grown in the volcanic soil of the Antigua valley with perfect dry-season conditions. A true classic of Central American coffee.
| Monday – Friday | 7:00 am – 8:00 pm |
| Saturday | 8:00 am – 9:00 pm |
| Sunday | 9:00 am – 6:00 pm |