This guatemala coffee comes from a select 10 farmers who deliver their coffee cherry, at the end of the harvest day, to café el tesoro at its wet mill, beneficio el brasilar camotan. The coffees then pulped in a pulping machine, washed and de-musalaged for six hours, fermented for 12 hours, and dried on a patio for 42 hours.

Our Chiapas turquesa coffee is one that can be blended, roasted light, or dark and roasts up with a big flavor. Chiapas is well balanced to produce a medium in body and medium acidity with light hints of plum, hops and grapefruit zest. Chiapas turquoise coffee is a fantastic addition to any meal or can be enjoyed alone-making it one of the specialty coffee industry’s best-kept secrets.

Brazil Oberon is a 100 percent cerrado blend that consistently captures the qualities this region is celebrated for: a creamy body, sweet chocolate, and citric notes, and a light acidity.

Our colombian medium roast is a coffee of strong character with intriguing wine notes, citrus and caramel sweetness. It celebrates our tradition of a sustainable and productive landscape that is unique to all coffee growing areas world wide.

Our Colombian medium-dark roast is a coffee of strong character with an intense aroma which heightens the exotic flavors that make Colombian coffee famous. With a medium tio heavy body, this beautiful balanced cup leaves a pleasant aftertaste of nutty cacao with hints of caramel and orange blossom.

Our dark roast celebrates the art off a rich Colombian coffee at its finest. The intense aroma of smokey dark chocolate, fresh tabacco, and aged wood, with its mellow acidity, create a beautiful balanced cup with a rich smooth flavor and long-lasting finish.

Our exclusive swiss water decaf uses the swiss water process to remove the caffeine while maintaining the coffee's original flavor, body, and aroma. The quality of the bean remains while only the caffeine is removed, presenting a robust and balanced cup that is 99.9% caffeine-free.

Tabi beans are plucked from one of the rarest trees in the world, growing only in particular regions of the deep colombian green land. It is a carefully selected and beautifully balanced cultivar of typica, bourbon, and timor. When treating the beans, the farm uses a natural pulped process each cup-which showcases a very complex, silky extraction begins with cherry, raspberry, and strawberry, develops hints of red apple, and finishes with characteristics of a bold cabernet sauvignon. The body is heavy, almost molasses-like, and comfortably coats the pallet with a rich, juicy after taste.

Our Colombia reserve is a whiskey barrel-aged seriously complex roast that requires both time and patience. We hand scoop green-unroasted beans from our family farm in Colombia into freshly emptied oak-aged whiskey barrels. The beans are hand rotated for several months to absorb the whiskey flavor and small-batch roasted eliminating the alcohol but retaining the distinctive whiskey notes. This reserve roast is not just your morning coffee–it’s a coffee mind trick.

Equal parts espresso and milk.

Double shot of espresso.

Machine drip coffee.

Espresso and 6 oz milk.

Espresso and 10 oz milk.

Mocha and red chile.

Condensed milk and cinnamon.

Lavender and honey.

Grade A amber maple syrup.

Drip coffee, butter, and MCT oil.

Espresso, chai, and 12oz milk.

House-made tonic with a shot of our single-origin Colombian espresso over ice.

Spice blend and honey.

Steamed milk.

Cold-brew on draft.

Individually hand-poured: highlights the finest tasting notes from the coffee beans