Coffee.      

From our thoughtfully combined blends, to our single origin Mythical Creatures series and rotating limited release coffees, we love continually creating beautiful and approachable experiences for coffee enthusiasts of all types.

Permanent Blends

Burning Money

  • Approachable yet complex, our Burning Money Blend is a coffee that everyone can come home to. We pick the best Central and South American coffees of the current harvest and combine them for a balance of acidity, body and sweetness. The blend is currently made up of washed process Guatemalan and Colombian coffees that have been roasted medium/dark. Appropriate for all brewing methods. Excellent for a creamy well balanced shot of espresso.

  • Notes of toasted hazelnut, bittersweet chocolate, and brown sugar

Espresso Blend

Cafe Ride

  • The Central American components bring chocolate, praline and creamy body, while the East African component adds jasmine aroma and berry sweetness. Combined, they produce a sweet and clean cup to please the most discerning drinker. Excels in pour-over or drip, and absolutely stunning as a lighter roast.

  • Notes of tart raspberry, dried cherry, nougat, and chocolate.

Light Roast Blend

Breakfast Blend

Dark Roast Blend

  • Breakfast Blend is a rich and robust blend that captures the essence of your favorite diner drip coffee. Each sip transports you to a cozy booth, where the aroma of freshly brewed coffee mingles with the warmth of sizzling waffles.

    Breakfast Blend is the coffee for any type of morning. Its for the get up and go mornings. The I’m f**ked from last night mornings. Its the coffee you make for your partner. A coffee your children will grow to love in years to come. Breakfast Blend is here to get you where you were meant to be. Brew it black or dress it up—either way, it’s a breakfast classic that never goes out of style.

  • Notes of molasses, dark chocolate, almond, and pipe tobacco

Seasonal Single Origins

Mythical Creatures : Spring Thaw spring seasonal

Mythical Creatures : The Headless Horseman Fall Seasonal

Mythical Creatures : Krampus winter seasonal

Mythical Creatures : The Serpent summer seasonal

Mythical Creatures : Cyclops

Decaf Single Origin

  • The Swiss Water Process is a patented decaffeination method that uses only water to remove 99.9% of a coffee's caffeine content. Heat and time are also employed, but clean water is the only added ingredient. The Cyclops is a fantastic utility player decaf that works very well as a daily espresso or batch brew.

  • Notes of praline, milk chocolate, and maple.

Special Releases

Left Over Birthday Cake 

2nd Anniversary Limited Edition

  • Over the past year we have set aside a little bit of every bean we have brought into the cafe, blending them together to make this fun unique blend that is perfect for Espresso.

    The Central American components bring chocolate, praline and creamy body, while the East African component adds jasmine aroma and berry sweetness.

  • Notes of hazelnuts, dried cherry, vanilla beans, nougat, and chocolate.

iron smoke distillery X WCC

Whiskey Barrel Aged Limited Edition

  • The Costa Rica Obata Honey is a wonderfully rich and expressive coffee,exhibiting a spectrum of flavor and depth. In its lighter iterations, we found it to be a delicate and nuanced coffee, rich with notes of jasmine and honey. As a darker roast, we quite enjoyed the deep, sweet notes of molasses and semisweet morsels. Needless to say, this is a delicious and versatile coffee. It can stand on its own as a complex pour over, or as a sweet and caramelized espresso shot perfectly paired with milk.

    Why whisky barrel age coffee?

    Whisky barrel-aged coffee describes the process of ageing green beans in a whisky barrel before roasting. The process gives the coffee a range of complex flavour characteristics that commonly include a sweet aroma of wood and alcohol. Of course, the ‌result will largely depend on the coffee variety used.

  • Notes of cherry, molasses, almond praline, oak, and semi sweet chocolate.

Frequentem X WCC

Stout Month Limited Edition

  • Finca Churupampa is a very progressive coffee farm in Chirinos, Cajamarca, Peru. The Tocto brothers took over the farm’s operations from their parents several years ago and are transforming it into a model for economically and environmentally sustainable coffee production. In addition to selling coffee from their own farm, the Toctos provide export and marketing services for 215 neighboring farmers. Finca Churupampa has a training center that is open to the entire community, and works with farmers to improve their production practices to break a cycle of poverty that has entrapped farmers in the region for many years. Churupampa is highly focused on the welfare of both the coffee producers and the environment. They provide farmers with opportunities to improve production practices, focus on organic farming, and utilize a soil management program which produces fertilizers and compost using a diverse selection of microorganisms gathered from the surrounding forest.

    The Peru Churupampa is a delightfully fascinating coffee. It sits right at the junction of traditional and contemporary, in regards to flavor. This coffee is at its best as a sweet and flavorful batch brew, or a rich and velvety shot of espresso. Truly a remarkable coffee that is well-suited to a variety of roast levels and brew methods.

  • Notes of baker’s chocolate, hazelnut, turbinado sugar

Scout vineyards X WCC

Wine Barrel Aged Limited Edition

  • This naturally processed coffee is painstakingly cared for in the extremely humid environment to ensure consistency and quality. This coffee was dried on raised beds for 15-16 days and stirred once every hour before being patio dried for an additional 8-10 days. The East Java Konang Spring Natural continues to be one of the most expressive and exciting coffees available in the Marketplace. This year's lot is very fruit-forward, bright, and syrupy with a clean finish. For this incredible coffee we partnered up with Scout Vineyards, located on Seneca Lake in the heart of Finger Lakes. We placed the green beans inside a oak barrel and aged them for a month, rolling them daily to ensure all the beans would come in contact with the barrel. This coffee retains some dried fruit character as a medium roast, but shifts towards deeper notes of merlot, milk chocolate, burnt sugar, and nougat. In additon, the aging in the wine barrel has added a suttle toasted oak note to the coffee. Excellent as a bright and fruity pour-over, but we think this coffee really shines as a creamy espresso that tastes like chocolate covered raspberries.

  • Notes of merlot, milk chocolate, burnt sugar, toasted oak, and nougat