“Single origin” refers to the birthplace of the coffee crop originating from one known geographic location & climate. When we receive a sack of green coffee beans to roast, they were grown and processed from one particular small farm. Most of the roasts we offer are single origin. The flavors we choose to bring out of each bean exist due to the soil, climate, & elevation where the coffee plant is grown. When you want to taste the complexities of coffee from one particular region of the world, ask what single-origin coffees we have available. Independently buying beans linked from small farms also influences the support of the local farmers in each region – ultimately, bringing the flavor from specific countries across the world directly to your cup.

A “blend” is when two or more single origin roasted coffees are combined and brewed together.  One would make a blend if they were looking to experiment with pairing flavor profiles – taking specific flavor notes of different coffees and joining them into an all new experience. The art of blending coffee is infinite and something you could easily experiment with at home by joining single origin coffee beans of your choice.  Whether you like bright vibrant light roasts, or the qualities of a bold dark roast, blending is an opportunity where these opposite experiences can live together in a balanced cup.

Once we have the single-origin green coffee beans delivered to our roastery, we then get to decide what maximum temperature to roast each bean to. A difference in temperature may bring out a coffee’s natural flavor diversity but then add on boldness from the roasting process the longer the beans are left in the rising heat.

• Light roasts have lower roasting temperatures, beans that appear lighter in color with more physical dryness, higher caffeine content,
higher acidity, and often brighter and more vibrant flavors such as berries or fruits.

•Medium roasts are a balance of full bodied flavor, aroma, and acidity between light and dark roasted coffee. One of our most popular roasts, Colombia, is a medium-dark roast. The bean’s physical appearance is a darker brown color, but still not roasted dark enough to extract the oils from within. More balanced flavors are brought out versus the bright delicate flavors of a light roast. Think balanced & mellow.
• Dark roasted coffee is left roasting to a higher temperature which starts more of a physical change to the bean itself. The hotter the bean is roasted to, it will start to take on new flavors of the roasting process. There is less acidity and lower levels of caffeine in a dark roast and the bean will start to appear much more oily. The longer the bean stays in, its deeper structures will start to break down or hollow out. Darker roasts take the existing natural flavors of each bean and add boldness, earthy qualities, and full-bodied, more uniform, flavor due to the higher amount of time and temperature they reach before being released from the drum.

Espresso is a concentrated brew method of coffee. Like everything, it starts with delicious beans roasted to a consistent temperature.  Whole beans are dialed into an espresso grinder to get the correct weight and fineness of grounds to pull the perfect extraction.  Hot water travels through an evenly packed portion of espresso grounds and a high temperature and pressure of water to extract a balanced two ounces of espresso.  

This deliciously smooth coffee concentrate is used to make lattes (“with milk”) and can be used to add to black coffee, cold brew, chai lattes, and more at our drive up locations.  You can also request any purchased bag of coffee in an espresso grind if you like to make your own espresso at home.

A great cup of coffee starts with the highest quality beans.  Take home a bag of freshly roasted coffee that has been produced within the last two weeks at our roastery. You can request your coffee beans ground to any fineness depending on your preferred brew method.  Auto-drip is perfect for a conventional coffee pot, while a coarse ground suits a French press or steeping cold brew.  For pour-over coffee, you will want a more fine grind since your water will be traveling straight through vs submersion. Then, lastly, an even finer grind is suited for espresso. 

You adjust the strength of your coffee with fineness of grind, grams of coffee used, duration your grounds have contact with water, and the amount of water used to influence the extraction of flavor. 

Rather than coffee brewed hot, left to cool, and poured over ice, cold brew is the ultimate way to balance acidity and bring out the best flavor in your iced coffee. Course grounds are steeped slowly in water, refrigerated, and then strained. We serve our cold brew on tap from a kegerator just like home brewed beer.  Our cold brew is brewed strong, but balanced from the slow and cold extraction which makes it perfect to drink black over ice or use it to build any iced coffee. The number of variations are unimaginable with several choices of milk, flavor syrup, Ghirardelli sauce, house made sweet foam, or chocolate, caramel, or local honey drizzle from one of our drive up locations.

Nitrogen is infused into the cold brew as it is leaving the tap and being poured into your cup.  No ice is involved unlike the preference with standard cold brew. The gas reaction of the nitrogen infusion is delicate and favored for its smooth mouthfeel and simulation of a creamier sip of coffee. When first poured, the coffee will appear a light beige and start to display a waterfall-like cascade until black coffee will appear at the bottom and start to rise.