We make amazing coffee.
It starts with the beans. They're roasted by Four Barrel Coffee, a company based in San Francisco who roast the beans so that their flavors shine through and reflect the provenance from which they came. It's all direct trade, meaning that Four Barrel travels to farms in Africa, Central America, South America, and Indonesia to purchase small lots directly from farmers. These person-to-person relationships have created financial opportunities for farmers and a discourse between producer and buyer that helps improve and maintain quality year after year.
We take what they roast, and, with painfully precise tools, we turn those coffee beans into a beautiful cup of coffee. We brew coffee and pull espresso to reflect the sweetness, the balance, and the nuance of the particular place and culture that produced the beans. We lose none of the goodness that the land, weather, and people have imparted to this coffee. In the tradition of Four Barrel we focus on flavor profiles that are bright, sweet, sparkling, and complex. We are proud to have been working with them since 2009 and we are excited to continue building our relationship with the best roaster in the Bay.
Four Barrel roasts a special blend just for us, which we serve in-house every day. The blend contains an Ethiopian natural- the only natural bean that Four Barrel buys! This lends a strong berry flavor that changes slightly seasonally but remains consistent throughout the year. This cup has a strong body and mellow acidity, making it a very popular choice. We're very proud to offer this amazing blend.
The bean we use for our espresso on the main bar. It's composed of a combination of Ethiopian and Nicaraguan coffees and has a medium body. The flavor profile ranges from citrus fruits, to cherries, to dried apricots and toffee. As an espresso bean, it was designed specifically by Four Barrel to pair well with milk, but it shines on it's own as well.
ANIBAL MARAGOGYPE -NICARAGUA
LOS YUC - GUATEMALA