Every cup, considered.

Our signature pour — double ristretto, steamed oat milk, a thread of violet-butterfly-pea syrup that blooms like the northern lights.

floral · cocoa · soft citrus

Cold espresso, blackcurrant tonic, torched rosemary. Sharp, bright, unexpected.

berry · resin · citrus zest

Equal parts espresso and steamed milk, cut with a whisper of brown-butter syrup.

caramel · hazelnut

A rotating single estate lot, pulled short to let the origin speak for itself.

jasmine · bergamot · black tea

Double ristretto under a thin layer of velvet-textured milk.

milk chocolate · toasted almond

Equal thirds espresso, milk, and airy foam — dusted with 72% cocoa.

cocoa · cream

Double espresso over hand-cracked ice and filtered water.

dark chocolate · clean finish

8-hour cold drip tower, brewed to order. Impossibly smooth, almost sweet.

dark cherry · brown sugar

Hand-poured to order on the slow bar, brewed for your chosen bean.

varies by bean

Full-immersion brew for a rounder, syrupy body.

stone fruit · honey

Hand-rolled white tea scented with fresh jasmine blossoms over three nights.

jasmine · honeydew

Stone-ground first-harvest matcha, whisked to order, choice of milk.

umami · grass · sweet cream

Caffeine-free evening blend, gently sweetened with raw wildflower honey.

apple · honey

72-hour laminated dough, baked fresh each morning in small batches.

Brown butter, almond flour, whole pistachios, dark honey glaze.

Whipped ricotta, roasted grapes, thyme honey, in-house sourdough.

Our everyday roast — a rotating three-origin blend, medium roast.

This month's guest lot — limited quantity, freshly roasted weekly.