Coffee.      

From our thoughtfully combined blends, to our single origin Mythical Creatures series and rotating limited release coffees, we love continually creating beautiful and approachable experiences for coffee enthusiasts of all types.

Blends

hometown rodeo roast

  • Approachable yet complex, our Hometown Rodeo Roast is a coffee that everyone can come home to. We pick the best Central and South American coffees of the current harvest and combine them for a balance of acidity, body and sweetness. The blend is currently made up of washed process Guatemalan and Colombian coffees. Appropriate for all brewing methods.

  • Notes of toasted hazelnut, bittersweet chocolate, brown sugar and sweet pipe tobacco.

House Blend

Surf Season

  • The Central American components bring chocolate, praline and creamy body, while the East African component adds jasmine aroma and berry sweetness. Combined, they produce a sweet and clean cup to please the most discerning drinker. Excels in pour-over or drip, and absolutely stunning as a lighter roast.

  • Notes of tart raspberry, dried cherry, nougat, and chocolate.

Warm Weather Blend

Permanent Winter Break

Cold Weather Blend

  • The Winter Break is built around sweetness, silky body and a restrained acidity. Originally designed as a traditional espresso blend, we’ve found it serves very well as a drip coffee for those who prefer a simpler, smoother cup of coffee. It shines with or without cream, and works especially well as a cold brew, where its chocolate and hazelnut flavors come out into full blossom.

  • Notes of dark chocolate, hazelnut, nutmeg.

Single Origins

Mythical Creatures : Spring Thaw spring seasonal

  • Limmu Kossa Estate is a large, family-owned farm located in the Jimma Zone of the Oromia Region in Ethiopia. The farm was established in the year 2000, and currently produces coffee on 356 hectares across two farms, employing around 700 people during harvest. Limmu Kossa is committed to using modern and environmentally responsible farming techniques to produce high-quality coffee. The farm employs an exemplary agroforestry system making use of the shade of original, indigenous forest species.

    Ethiopia Limmu Kossa is an exquisitely bright and delicate coffee, full of dynamic floral notes, layers of sweetness and balanced citric acidity. This is a unique and versatile coffee that can be enjoyed in a myriad of ways. We recommend it as a juicy, floral batch brew or as a silky and charismatic shot of espresso.

  • Notes of bergamot, wildflower honey and Meyer lemon

Mythical Creatures : The Headless Horseman Fall Seasonal

  • This medium roasted washed processed El Salvador offering, Headless Horseman, is a

    remarkably balanced and nuanced, with a syrupy body and delicate acidity. In lighter roasts we tasted notes of nectarine, semisweet chocolate and toffee, all lifted up by a sparkling acidity. Darker roasts of this coffee retain much of the fruit sweetness in the form of black currant and date, but also show more developed sweetness in the form of maple and dark brown sugar. The Horseman is a stellar, crowd-pleasing coffee that would appeal to all types. Excellent in all forms, but especially delicious as a single-origin espresso both with and without milk. While this coffee works great in all brew methods, it is our go to for a sweet and pleasing batch brewed coffee.

  • Notes of nectarine, semisweet chocolate, hazelnut, and brown sugar

Mythical Creatures : Krampus winter seasonal

  • The Tindress farm has been in the Patel family since the early 1980s. The family has deep roots in the local community and has grown their farm size over the years. The Solai region in Kenya is characterized by its lush landscapes and fertile soils, making it a key agricultural hub. Renowned for coffee, tea and flower cultivation, the area plays a vital role in Kenya's agricultural sector. The region's natural beauty is accentuated by the presence of Lake Solai. With a rich cultural heritage, Solai reflects the diversity and traditions of the communities residing in this picturesque part of Kenya. Ongoing efforts are directed towards sustainable development and harnessing the region's agricultural potential for economic growth.

    The Kenya Tindress AB shines with the best attributes of Kenyan coffee - a bright and sparkling acidity, a juicy body, and an abundance of sweet citrus and dried fruit notes to round it all out.This is an all around exceptional coffee for all types of coffee drinkers. Fantastic as an expressive pour over or as a bright and nuanced single origin espresso.

  • Notes of orange, vanilla, maple, and almond

Mythical Creatures : The Serpent summer seasonal

  • Ethiopia Mother Station Natural is grown and harvested in Bombe, Sidama, a place known for its rich vegetation and climate. The coffee is produced by local farmers and processed at the Qonqana washing station, named for a river that passes through the area. The washing station was the first and largest built by Daye Bensa Coffee, a company run by brothers Asefa and Mulugeta Dukamo that has built numerous mills in the Sidamo region and also exports and grows coffee. Being one of the first in the area, the washing station is often referred to as “The Mother Station” by locals.

    The Ethiopia Mother Station Natural is a wonderfully rich and complex coffee, tiered with round, fruit forward notes and exquisite aromatics. We are quite fond of the lighter registers that showcased notes of merlot, strawberries, and a balanced brightness.

    All in all, this is a sophisticated coffee that shines in an array of brew methods. We’d recommend it as a bright and complex pour over, or a juicy and sweet contemporary espresso shot.

  • Notes of merlot, strawberries, and milk chocolate.

Mythical Creatures : Cyclops

Decaf Single Origin

  • The Swiss Water Process is a patented decaffeination method that uses only water to remove 99.9% of a coffee's caffeine content. Heat and time are also employed, but clean water is the only added ingredient. The Cyclops is a fantastic utility player decaf that works very well as a daily espresso or batch brew.

  • Notes of praline, milk chocolate, and maple.

Special Releases

Left Over Birthday Cake 

2nd Anniversary Limited Edition

  • Over the past year we have set aside a little bit of every bean we have brought into the cafe, blending them together to make this fun unique blend that is perfect for Espresso.

    The Central American components bring chocolate, praline and creamy body, while the East African component adds jasmine aroma and berry sweetness.

  • Notes of hazelnuts, dried cherry, vanilla beans, nougat, and chocolate.

iron smoke distillery X WCC

Whiskey Barrel Aged Limited Edition

  • The Costa Rica Obata Honey is a wonderfully rich and expressive coffee,exhibiting a spectrum of flavor and depth. In its lighter iterations, we found it to be a delicate and nuanced coffee, rich with notes of jasmine and honey. As a darker roast, we quite enjoyed the deep, sweet notes of molasses and semisweet morsels. Needless to say, this is a delicious and versatile coffee. It can stand on its own as a complex pour over, or as a sweet and caramelized espresso shot perfectly paired with milk.

    Why whisky barrel age coffee?

    Whisky barrel-aged coffee describes the process of ageing green beans in a whisky barrel before roasting. The process gives the coffee a range of complex flavour characteristics that commonly include a sweet aroma of wood and alcohol. Of course, the ‌result will largely depend on the coffee variety used.

  • Notes of cherry, molasses, almond praline, oak, and semi sweet chocolate.

Frequentem X WCC

Stout Month Limited Edition

  • Finca Churupampa is a very progressive coffee farm in Chirinos, Cajamarca, Peru. The Tocto brothers took over the farm’s operations from their parents several years ago and are transforming it into a model for economically and environmentally sustainable coffee production. In addition to selling coffee from their own farm, the Toctos provide export and marketing services for 215 neighboring farmers. Finca Churupampa has a training center that is open to the entire community, and works with farmers to improve their production practices to break a cycle of poverty that has entrapped farmers in the region for many years. Churupampa is highly focused on the welfare of both the coffee producers and the environment. They provide farmers with opportunities to improve production practices, focus on organic farming, and utilize a soil management program which produces fertilizers and compost using a diverse selection of microorganisms gathered from the surrounding forest.

    The Peru Churupampa is a delightfully fascinating coffee. It sits right at the junction of traditional and contemporary, in regards to flavor. This coffee is at its best as a sweet and flavorful batch brew, or a rich and velvety shot of espresso. Truly a remarkable coffee that is well-suited to a variety of roast levels and brew methods.

  • Notes of baker’s chocolate, hazelnut, turbinado sugar

Scout vineyards X WCC

Wine Barrel Aged Limited Edition

  • This naturally processed coffee is painstakingly cared for in the extremely humid environment to ensure consistency and quality. This coffee was dried on raised beds for 15-16 days and stirred once every hour before being patio dried for an additional 8-10 days. The East Java Konang Spring Natural continues to be one of the most expressive and exciting coffees available in the Marketplace. This year's lot is very fruit-forward, bright, and syrupy with a clean finish. For this incredible coffee we partnered up with Scout Vineyards, located on Seneca Lake in the heart of Finger Lakes. We placed the green beans inside a oak barrel and aged them for a month, rolling them daily to ensure all the beans would come in contact with the barrel. This coffee retains some dried fruit character as a medium roast, but shifts towards deeper notes of merlot, milk chocolate, burnt sugar, and nougat. In additon, the aging in the wine barrel has added a suttle toasted oak note to the coffee. Excellent as a bright and fruity pour-over, but we think this coffee really shines as a creamy espresso that tastes like chocolate covered raspberries.

  • Notes of merlot, milk chocolate, burnt sugar, toasted oak, and nougat