Roasted in Bend, Brewed with Intention

Pulled double, bright with notes of dark chocolate, dried cherry, and a lingering caramel finish.

Equal parts ristretto and warm whole milk. Short, focused, and balanced for the slow morning.

Velvety microfoam over a concentrated double shot. Origin-forward, not sweetness-forward.

Dry and airy, textured with a thick foam cap. Classic proportions, unhurried preparation.

Espresso extended with hot water, preserving the crema and origin character of the bean.

Steamed whole milk, stretched low and slow, poured over a double shot. Oat and almond available.

Ask the bar which lot is on today. We change origins weekly, tracing the seasonal harvest.

Three 4oz pours across contrasting origins. Kenya, Colombia, Ethiopia or current rotation.

Brewed directly over ice. Bright, clean, and naturally sweet without dilution.

Low-acid, full-bodied concentrate cut with filtered water. Dark chocolate and brown sugar notes.

Nitrogen-infused, poured from tap with a cascading head. Silky, naturally sweet, no sugar needed.

Sparkling water with cascara concentrate, a dried coffee cherry tisane. Lightly sweet, floral.

Taiwanese oolong, gongfu-steeped and served in a small clay cup set. Floral and stone fruit.

Spiced black tea simmered with whole spices, ginger, and steamed whole milk. Warming and aromatic.

Laminated dough, rolled in cardamom sugar, baked until deeply caramelized at the edges.

Twice-baked with almond cream filling, finished with flaked almonds and powdered sugar.

From the day's whole loaf, served warm with cultured butter and flaky salt.

Ask the counter for today's filling. Changes with what is available at the Bend Farmers Market.

Dense, fudgy, made with Oregon hazelnuts and single-origin dark chocolate. No flour.

Two local eggs, slow-scrambled in butter, served on sourdough with chives and cultured cream.

Crushed avocado on sourdough with house dukkah spice blend, lemon zest, and olive oil.

Oregon-caught smoked salmon, cream cheese, capers, pickled shallots, and rye crispbread.

House granola toasted with cardamom and honey, served over whole milk yogurt with seasonal fruit.

Espresso with locally harvested high-desert wildflower honey and steamed oat milk.

Cold sparkling water infused with Douglas fir tips and elderflower. Refreshing and resinous.

Tender buttermilk scone with roasted Bartlett pear and brown butter glaze. Available until sold out.