Single-origin beans roasted in-house, pulled with patience and poured warm. A quiet corner to slow down over a proper cup.
Espresso and filter pulled to order from beans roasted this week. A short, honest kitchen to keep you a while longer.
Double ristretto, silky micro-foam, two-origin house blend.
Whole milk or oatEqual parts espresso and warm milk. Balanced, no fuss.
Guatemala · caramelHand-brewed V60, rotating single origin. Bright and clean.
Ethiopia · floralsSteeped 18 hours, smooth and low-acid over slow ice.
Colombia · cocoaHouse sourdough, cultured butter, honeycomb or avocado.
Baked dailySlow-proofed, hand-knotted, pearl sugar and warm spice.
From the oven at 8We roast small batches on a vintage drum out back, cup every lot before it hits the bar, and dial the grind fresh each morning. No shortcuts, no stale beans — just coffee with a paper trail.
Warm timber, worn brass and the smell of fresh roast. Take a look around the room.
On the corner of Larch & Wharf. Street tables out front, wifi and a warm cup always on.
Table reserved — Sat 11:00, table for 2.
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