Plain Croissant dipped in rum simple syrup, filled and topped with almond cream, and baked a second time. Finished with almonds and powdered sugar.

Made with gluten-free flour and dairy-free chocolate chips.

Almond rum cake with a vanilla pastry cream filling.

Hazelnuts, cinnamon, and chocolate team up to make this hearty breakfast cake.

Made with plant-based butter, soy milk, a hint of maple and cinnamon.

Plant based eggs, sausage, cheese, and roasted garlic aioli on an english muffin.

Non-GMO flour tortilla with cage-free eggs, potatoes, beyond plant-based crumbles, white cheddar cheese, roasted garlic aioli & cilantro

Cage-free eggs, white cheddar, black beans, roasted potatoes, cilantro & creamy habanero sauce in a flour tortilla.

Corn tortilla (GF), black beans, farm-fresh eggs, onions, peppers and cotija cheese. Served with salsa.

Chipotle plant-based sausage, roasted corn, black beans, cilantro, bell peppers, chipotle aioli in a non-GMO tortilla

Origin: Blend, varies Roast: Medium (4/5) Notes: Cacao Nib, Cherry, and Caramelized Sugar Process: Varies Tusitala translates to "teller of tales". This modern espresso blend of our current freshest coffees maintains approachability, balance, and clarity of flavor without compromising the quality of its single-origin, specialty parts. Brewing espresso at home? Try out the specs we use in our cafe: 18g in, 35g out, 33-34 second pull. Not making espresso? This blend is delicious across all brew methods.

Origin: Blend, varies Roast: Dark (5/5) Notes: Toasted Marshmallow, Praline, and Dark Chocolate Process: Varies For those seeking a darker, more robust take on specialty coffee, this one’s for you. We custom roast this rotating blend of our best seasonal coffees to bring in some extra richness without losing nuances of flavor.

Origin: Huila, Colombia Roast: Light (1/5) Notes: Strawberry Cheesecake, Milk Chocolate, and Rose Process: Washed Pink Bourbon (pronounced bur-BONE) is a carefully cultivated and highly sensitive hybrid variety known for its striking pink cherries and sweet, complex flavor. It’s pretty special that we were able to score this one from Ana Nelly, and it won’t be around for long!

Origin: Cachipay, Cundinamarca, Colombia Roast: Medium (4/5) Notes: Cherry, caramel, graham cracker Process: Decaf (Sugar Cane Process), Washed

Origin: Dota Tarrazú, Costa Rica Roast: Light (2/5) Notes: Mariposa Plum, Chocolate, and Rainier Process: Washed Enrique’s family won the prestigious Costa Rica Cup of Excellence in 2014, and you’ll understand why when you try this coffee. This Catistic varietal brings fruity and chocolatey notes together in a specialty bean that works beautifully with any brew method.

Origin: Nariño, Colombia Roast: Medium (3/5) Notes: Raspberry, Dark Chocolate, Cola Process: Washed Four members of the Urbano family come together in this washed Colombian lot—handpicked cherries, an 18-hour fermentation, and slow drying at 1700–2000 masl in the high-altitude hills of El Tablón de Gómez. Bright, sweet, and true to Nariño.

Origin: Santa Elena Barillas, Guatemala Roast: Medium (3/5) Notes: Chocolate, Almond Brittle, and Ginger Snap Process: Washed Ivonne’s been in the small-scale growing game for a long time, and the quality of her coffee shows it. This varietal is accessible, well-rounded, and great for specialty connoisseurs and lay coffee lovers alike.

Origin: Carmo de Minas, Brazil Roast: Medium (3/5) Notes: Baking Chocolate, Praline, and Banana Nut Bread Process: Natural There are lots of reasons we’ve been teaming up with Kiko since we started roasting coffee in 2016. Just one: Kiko’s high quality microlots yield some of the tastiest, most stand-by coffee we’ve known. It continues to be a top seller year after year.

Origin: Ateng, Jember, Garundang Roast: Medium (3/5) Notes: Strawberry Rhubarb Sumac Process: Wet Hulled Friska and James work with small, primarily women-owned farms across Indonesia, a country known for ideal growing conditions and a distinctive wet-hulling process called "Giling Basah." This process leaves the beans soft and moist throughout processing, resulting in a full-bodied, low-acidity coffee with notes largely unique to Indonesia.

Origin: Caturra, Bourbon, Typica, Catimor Roast: Light (2/5) Notes: Apricot, Honey, Caramel Process: Washed Sergio's farm is part of the Chicuate-Chinguelas conservation area in Piura, where endangered species like the Andean cock of the rock, tapir, and spectacled bear are protected. Nowhere else will you find high-altitude cloud forests just a short journey from lush, tropical ecosystems perfect for specialty coffee cultivation.