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Coffee + Tea
Setting aside conventional labels like light or dark, Methodical roasts each coffee to express the life it lived, including the weather, the soil, and the place it grew. This floral and tropical Red Catuai from La Guaca is a perfect example of that philosophy.
La Guaca was honey-processed by Régulo Ureña and Isabel Rojas at their world-renowned family-run micro-mill in the Chirripó region. Honey processing is a specialty in the region, striking a measured balance that we love– more mellow than a straight-up natural but incredibly flavorful. La Guaca is named after nearby indigenous ceremonial sites marked by natural monuments.
🌎 Origin: La Guaca, Costa Rica
⚗️ Process: Honey
🔬 Variety: Red Catuai
🔥 Roast: Light
The S.O. Blend is the result of significant effort and years of building long lasting relationships with coffee producers. These select offerings create a beautifully balanced, seasonally reflective coffee that brings together the best of our favorite coffee producing regions.
Top quality specialty coffees from East Africa, Central, & South America offer caramel sweetness, chocolate layered with dark caramel, and a rich body. This tried and true coffee is the kind of cup you want to drink every day.
Our Sun Dried Natural selection comes from Kayon Mountain Estate located in Southern Guji, Ethiopia. In the natural process, coffee cherries are left to dry whole with the fruit encasing the bean to impart flavor. The result is a cup layered with ripe, berry-like fruit tones.
Our Sun Dried Natural selection comes from Kayon Mountain Estate located in Southern Guji, Ethiopia. Coffee cherries are left to dry whole with the fruit encasing the seed, or "bean", to impart flavor. The result is a cup layered with ripe, berry-like fruit tones.
Struttura is a blend focused on texture. The shots are dense and syrupy, with flavors that are sweet, weighty, and dimensional. Seasonally-selected coffees produce sweet tones of dark chocolate, red fruits, and molasses, with a full, honey-like body. Struttura is easy to dial in and excellent for espresso, but it also brews a vibrant and balanced cup of drip.
Big Joy is a slightly more developed roast than Moonrise, and pairs exceptionally well with milk. We use it for all milk-based drinks in our café, where it brings richness and balance, and it brews a dynamic, layered solo shot as well. Don’t count it out as a filter option, Big Joy is equally delicious and sweet brewed on your favorite device.
Moonrise is crafted to showcase the harmony that comes from blending washed and naturally processed coffees. It yields a syrupy, full-bodied cup with layered sweetness and ripe fruit character, offering both depth and balance. Equally rewarding as espresso or a pourover, Moonrise delivers brightness and lingering sweetness in every cup.
Founded in 1918, Lamastus Family Estates includes Elida Estate, a farm shaped by cool cloud-forest conditions and distinctive microclimates along the edge of Volcán Barú National Park. Coffee here ripens slowly in the mist, building density and layered flavor as it matures.
For this lot, ripe cherries are picked at peak sweetness and processed using Wilford Lamastus’s Anaerobic Slow Dry method. The whole cherries ferment in a sealed tank for five days, then move to raised beds for an extended, low-and-slow dry of roughly 45 to 60 days. That longer drying time helps deepen complexity and clarity, often showing dark fruit character with a sparkling, lively acidity.
Lamastus Family Estates is led by Wilford Lamastus Sr., his wife Velia, and their son Wilford Lamastus Jr.. The family’s coffees have earned multiple top honors at Best of Panama, including first place in 2016, 2018, 2019, and 2024
Cherry Pick comes from Ratnagiri Estate in the Bababudangiri region, family-owned by the Patre family since 1927. Third-generation grower Ashok Patre shade-grows the cherries alongside pepper and cardamom at 1,200 meters. The cherries go through a meticulous anaerobic natural fermentation in stainless steel tanks, locking in the stone-fruit sweetness and syrupy body that defines this lot.
🌎 Origin: Ratnagiri Estate, Western Ghats, India
⚗️ Process: Anaerobic Natural
🔬 Variety: S795 / Chandragiri
🔥 Roast: Medium-Light
Named after the way espresso “twists” as it streams from the spout of a portafilter, this medium-light blend is crafted to marry the chocolate and caramel notes of a classic espresso roast with the bright fruit notes of newer wave espressos.
🌎 Origin: South + Central America and Africa
🔬 Variety: Various
🔥 Roast: Medium-Light
📝Brew Guide:
This natural coffee from the Anasora district in Guji is a semi-forest coffee, which has been grown underneath indigenous shade trees intercropped with spices, tuber crops and false banana.
The Guji region’s unique terroir along with the farmers’ passion and acute attention to detail result in a punchy cup presenting raspberry, stone fruit and golden raisin flavors with a bright champagne acidity.
🌎 Origin: South Guji Zone, Ethiopia
⚗️ Process: Natural
🔬 Variety: Heriloom
🔥 Roast: Light
This tea is a blend of first-harvest Okumidori, Saemidori, Inaguchi, and Asahikari cultivars. It’s milled from tea leaves that are shaded from direct sunlight for 3-4 weeks before harvest to preserve their vibrant, verdant hue. Sourced by Portland-based Mizuba Tea Co. from Honyama, a region historically prized by shoguns for its exceptional teas.
🌎Origin: Shizuoka, Japan
🌿 Cultivar: Okumidori, Saemidori, Inaguchi, Asahikari
🍵 Variety: Matcha
Welcome to Bat Country: a gothic twist on a classic washed Ethiopian coffee from the Yirgacheffe region. Sightseer roasted this lot slightly darker than usual to bring out lush velvety florals and rich chocolate, while maintaining its inherent sweetness and delicacy. We tasted cacao nibs, acai, dark berries, and baking spices.
From the very first sip, the sweetness and vibrancy of this decaf delighted our palates. La Angostura was “mountain water processed”, an organic process similar to Swiss Water which delicately removes caffeine while preserving the coffee’s nuanced depth of flavor. We tasted dry berries, sugarcane, cocoa, burnt caramel, citrus zest, and sweet potato dessert.
Over the past decade, Mexico's specialty coffee scene has flourished, driven in large part by the passion of Mexican baristas and influenced by socio-political dynamics. As the landscape evolves, there's a notable push towards enhanced quality, innovative processing, and diverse varieties, resulting in some truly exceptional coffees. This well-curated blend provides a sensory journey through the world of Mexican coffee with a medley of distinct varieties, washed and naturally processed, brought together by multiple producers to capture the dynamic narrative of the country in every sip. Expect a complex cup of cataloupe, clementine, and honeysuckle.
