Two locals with a passion for coffee.
Co-founders Park and Jonah kept running into the same problem: plenty of coffee on the west side, functionally no specialty coffee at all. Park, a coffee enthusiast working in finance, teamed up with Jonah, who has been roasting specialty coffees for 10 years. The result was the west side’s first specialty café and cocktail bar.
Every bean is roasted in-house, then brewed right where it was roasted – pour-over, espresso, and drip. Each espresso shot is pulled from a volumetric Slayer espresso machine, and our milk is steamed by hand to the exact microfoam requirements of the drink.
Roasted here. Brewed here.
We treat coffee the way a good restaurant treats wine: the origin matters, the farmer matters, and how it’s roasted and brewed is a matter of craftsmanship. Our beans are direct-trade – traceable back to a specific farm – and lightly roasted to highlight the tasting notes of the origin.
It’s the difference between coffee as fuel and coffee as something worth slowing down for – and it’s the standard we keep for every drink we serve, from the first pour-over of the morning to the last carajillo of the night.