Miso paste infused with brown sugar to create a rich, creamy, umami taste like experience, shaken with espresso and your choice of milk

Refreshing White Miso Vanilla - Orange Blossom optional

Butterscotch made from scratch, balanced with a two stage fermentation Shoyu, and an Amarena Cherry as pairing (Contains Gluten & Dairy)

Uji matcha topped with mascarpone guava cold foam & topped with guava puree

Uji Matcha lightly sweetened with vanilla bean, a cloud of salted mascarpone cold foam and fresh pistachios

Uji matcha, white miso, vanilla bean, and a touch of floral orange blossom

our version of a tiramisu latte. miso chocolate ganache, creamy mascarpone and a touch of cocoa

roasted hojicha meets tiramisu. miso chocolate ganache, mascarpone and a touch of cocoa

Double shot of espresso with milk of your choice (12 oz hot or iced, 16 oz option iced only)

Double shot of espresso and foamed milk (8 oz)

Double shot of espresso and textured milk (6 oz)

Double shot of espresso and equal parts of steamed milk (4 oz)

Double shot of espresso

Fresh pulled espresso and water Hot Sizes (8oz/12oz) Iced Sizes (12oz/16oz)

Double shot of espresso over ice, creamy rich texture

Refreshing iced coffee, brewed for over 12+ hours. It is a smooth, mellow drink with caramel, chocolate, and fruity flavors.

Mild richness and fragrance, with just the perfect balance between umami and a more bitter/sharp flavor

Rich, bold, intense. Hojicha is a Japanese roasted green tea with a nutty, malty, and slightly sweet flavor and a reddish-brown color

Refreshing Earl Grey tea with notes of bergamot and citrus fruit

Refreshing Green Tea with notes of winter melon and flowers

Refreshing herbal tea blend with notes of sweet cranberry, lemongrass, and a tangy citrus zest

Apricot Pink Bourbon | Washed Pink Bourbon | Lot #88 Notes: Chamomile, rosehips, spearmint

notes: frosted flakes, dried orange, brown spices | Lot #99 | Washed Castillo | From the farm of Diego Horta

Lot 103 | notes: dark chocolate, toffee, thyme | Washed process | colombia, castillo, caturra | from the farms of small producers in St. Agustin

Diego Horta | Lot #82 | Wild 300 hour fermentation | notes: cotton candy, mead cider, raspberry

notes: ripe pineapple and sugarcane | Lot #84 | Natural process | From the farm of Yesit Bonilla

lot #110 | farmed by: Mayerly Morales | washed colombia | notes: agave, key lime + nutmeg