Early pour
Pour-overs and drip on rotation, pastries straight out of the oven, and regulars who don't need to order out loud anymore.
A small roastery-cafe pouring single-origin coffee from sunrise to close, with a kitchen that changes its mind about what "brunch" means depending on the hour.
How the counter changes
Pour-overs and drip on rotation, pastries straight out of the oven, and regulars who don't need to order out loud anymore.
The kitchen opens fully — sandwiches, soup, and a rotating grain bowl — while the espresso bar stays busy through the lunch rush.
Decaf and tea start outselling espresso, laptops come out, and the back corner becomes the unofficial study room.
Every bag on our shelf is traceable to a single farm or cooperative. We rotate origins seasonally and post tasting notes at the register — ask whoever's on bar, they'll talk your ear off about it.