Upshot Coffee

Brown sugar vanilla and peppermint blended with matcha and milk. Topped with a sprinkle of crushed candy cane

Espresso blended with our housemade pumpkin spice syrup and whole milk

Espresso blended with cardamom syrup, apple syrup, and whole milk. Topped with a sprinkle of all spice

One double shot of espresso

Equal parts espresso and lightly steamed milk

Steamed milk and espresso

Espresso and steamed milk. 12 oz. Can be plain or with a flavor.

Espresso and water. Can be hot or iced.

Dona Chai concentrate mixed with your choice of milk. Can be hot or iced.

Honey and a turmeric ginger powder with oat milk.

Ceremonial grade matcha and your choice of milk. Can be hot or iced.

House-made hot chocolate with whipped cream.

House coffee of what we have on drip.

House made cold brew

slow drip method. More caffeine, concentration, depth, and flavor than normal cold brew. 5 oz.

Flavor notes of spearmint, peppermint, lavender, and tulsi

Flavor notes of ginger, mango, lemongrass, and marigold tangerine.

Flavor notes of black tea, bergamot, and rose.

Flavor notes of cocoa, sweet potato, and black pepper. This is our plain black tea.

Flavor notes of alfalfa honey, sweet corn, and white pepper. This is our plain green tea.

Flavor notes of peach, orange, cranberry, rose, and cornflower.

Flavor Notes: Apple, caramelized sugar, toasted cereal Process: Sugar cane Varietal: Castillo Altitude: 1450 MASL

Altitude: 2050-2200 MASL Varietal: Ethiopian Landrace Process: Natural Tasting: Peach, citrus, herbal tea, juicy

Region- Quindio Variety- Chiroso Process- Anaerobic Washed Notes: Rose Water, Riesling, Gingerbread, Cacao Chiroso is a popular varietal in Colombia for its complex floral and citrus notes. Grown on the Santa Monica Farm by Jairo Arcila, this coffee was hand-picked with only the ripest cherries in mind. After this, the cherries underwent a standard 40-hour anaerobic fermentation, this oxygen free environment breaks down the cherries which heightens the overall sweetness and acidity of the final cup. Next, the cherries were pulped, gently washed, and sundried to their ideal moisture content. This simple yet complex process showcases the beauty behind coffee processing.

Region- Quindio Variety- Caturra Process- Washed Carbonic Maceration + Mandarin Notes: Honeydew, Cashew, Sweet Mandarin The Caturra variety can be traced back to Minas Gerais, Brazil. Its impressive resistance to plant diseases and its ability to yield higher production volumes make it an attractive choice for cultivation. Grown on the Santa Monica Farm by Jairo Arcila, this coffee started its processing journey with a 24-hour anaerobic fermentation. Next, the coffee was placed inside GrainPro bags for 50 hours, with the addition of CO2. During this stage, dehydrated mandarin orange peel was introduced giving its signature sweet mandarin note. The coffee was then carefully washed and positioned on elevated drying beds until the desired moisture content was achieved.

Polar Punch is here to spread some holiday cheer. This carefully selected winter blend has notes of black cherry, Santa's cookies, and walnut. Blend: 50% Indonesia Natural 30% Nicaragua Anaerobic 20% Guatemala Washed

The Asproguate Cooperative is made up of 150 smallholder farms from Actengo, Coban, and San Martin, Guatemala. The Co-op produces around 1,000 bags a year with the goal of establishing fair trade standards for the farmers. Fifteen inspectors trained by Aproguate’s head agronomist travel around to train farmers, help achieve FTO certifications, and to supply fertilizers for the members. The members start by selectively hand picking their cherries during the harvest season. After collection, the coffee is pulped and fermented at wet mills. Then, the parchment is washed in clean water and laid to dry. They then utilize a third-party partner to dry mill and export the coffee.

In the Tlogosari Village, the locals have established a social non-profit cooperative known as the “Walida Cooperative”, to enhance the overall well-being of the community. Led by Ahmad Muhlisin, 20% of all profits are allocated to the cooperative. This 20% is set aside for a local K-12 school that focuses on supplying free education to villagers. Ahmad's coffee is grown at the base of Mount Argopuro in the eastern region of Java, Indonesia. Given the limited water resources in his area, he places a strong emphasis on natural-processed coffee. The coffee processing initiates with a thorough cleansing of the cherries. Following this, they are meticulously sorted by flotation and then gently sun-dried on raised beds. The next stage involves a "density sorter" to categorize the cherries, after which they are carefully packaged and shipped.

House-made vanilla syrup with your choice of milk.

House-made hot chocolate with your choice of milk and whipped cream.

House-made chocolate sauce mixed with your choice of milk.

Your choice of milk- kid sized!

5 iced chais all in one conveinient half gallon.

5 cold brews in one half gallon

5 iced lattes in one half gallon

12oz glass bottle of kyoto cold brew!

12oz glass bottle of iced brown sugar vanilla latte with oat milk pre-bottled!

12oz glass bottle of iced honey lavender latte with oat milk pre-bottled!

12oz glass bottle of iced caramel latte with oat milk pre-bottled!

12oz glass bottle of iced honey cinnamon latte with oat milk pre-bottled!

A cortado to-go cup with whipped cream and a dog treat!

A dog treat! ingredients: pea flour, coconut oil, canola oil, pumpkin puree, and peanut butter

A 96oz box of coffee! If you are wanting to pick it up the same day, we will need a minimum of 30 minutes to prepare just 1 box of coffee. You can also add milk, cream syrups, cups & lids, sugar, & stevia ***disclaimer these cost extra!***

A 96oz box of hot chocolate! If you are wanting to pick it up the same day, we will need a minimum of 15-20 minutes to prepare just 1 box of hot chocolate. You can also add retail milk, cream, syrups, cups & lids, sugar, & stevia ***disclaimer these cost extra!***

A fall seasonal pastry item, topped with our housemade cinnamon icing

As the title suggests, build your own unique sandwich! Comes with your choice of bread, cheese, egg, and meat. Some options may cost additional!

Chihuahua cheese, chorizo, spicy mayo aioli, avocado *Add egg for 1.00 *Add peppers and onions for 1.00

Chorizo, souffle egg, Chihuahua cheese, black beans, roasted sweet potato, candied bacon, sautéed spinach, roasted corn and poblano *Try it in a bowl: on kale or cilantro lime cauliflower rice

A bowl with lots of protein! Cauliflower rice bowl with egg, spinach & bacon over top. Topped with a scoop of avocado, feta, and salsa.

Sourdough, whipped avocado, roasted corn, poblano, feta cheese, marinated tomato

A warm filling toast. Brioche bread with Nutella spread. Topped with fresh cut strawberries, bananas, and a honey drizzle

1 muffin! Image on the left

1 muffin! Image on the right

Two strips of bacon- perfect as a side for a pastry!

A scrambled egg- perfect as a side for a pastry!

A single slice of sourdough toasted

Old fashion gluten-free oats, almond milk, cashew yogurt, chia seeds, maple syrup, cinnamon, brown sugar, toasted almonds, dark chocolate, and chocolate agave syrup

Old fashion gluten-free oats, almond milk, cashew yogurt, chia seeds, maple syrup, cinnamon, brown sugar, triple berry jam, smooth peanut butter

Old fashion gluten-free oats, almond milk, cashew yogurt, chia seeds, maple syrup, fire-roasted apples, cinnamon, pecans, agave syrup.

Our house-made brown sugar vanilla syrup! Bring your favorite Upshot Coffee syrup home! You can use this for all of your at-home coffee drinks! This is enough for about 18 flavored lattes!

Our house-made honey lavender syrup! Bring your favorite Upshot Coffee syrup home! You can use this for all of your at-home coffee drinks! This is enough for about 18 flavored lattes!

Our house-made caramel syrup! Bring your favorite Upshot Coffee syrup home! You can use this for all of your at-home coffee drinks! This is enough for about 18 flavored lattes!

Our housemade pumpkin spice syrup for your home use!

Night howl truly embodies the taste of fall. With notes of caramel apple, chai, walnut, and vanilla bean, it will surely put you in an autumn mood. This carefully selected blend combines the crisp apple sweetness of our Congo Umoja washed with the spicy herbal finish of our Colombia Loma Alta Huila. Together, these coffees work to create a unique sensory experience that is perfect for a cool fall morning. Coffees: 50% Congo Umoja ((Altitude: 1480 - 2000 MASL - Varietal: SL-34 - Process: Washed) 30% Colombia Popayan (Altitude: 1500 - 2100 MASL - Varietal: Mixed - Process: Washed) 20% Colombia Loma Alta Huila (Altitude: 1950 MASL - Varietal: Chiroso - Process: Double Washed)

Earthy Blend Herbal and balanced with notes of toffee, graham cracker, and honey. Coffee: 50% Colombia Huila Altitude: 1500 - 2100 MASL - Varietal: Mixed - Process: Washed) 30% Brazil Fazenda Bela Vista (Altitude: 1900 MASL - Varietal: Catuai - Process: Natural) 20% Rwanda Gitega Hills (Altitude: 1700 MASL - Varietal: Red Bourbon - Process: Natural)

Fruit-Forward Blend Delicate and bright with notes of berry, floral, and milk chocolate. Coffee: 25 % Ethiopia Sidamo (Altitude: 2050 - 2200 MASL - Varietal: 74112 Ethiopian Landrace - Process: Natural) 25 % Ethiopia Sidamo (Altitude: 2050 - 2200 MASL - Varietal: 74112 Ethiopian Landrace - Process: Washed) 50% Brazil Fazenda Bela Vista (Altitude: 1900 MASL - Varietal: Yellow Catuai - Process: Natural)

Ethiopia Sidamo Natural Landrace. Grown at 2050-2200 meters above sea level, this coffee has an impressive cup score of 87.5. We taste notes of peach, citrus, and herbal tea. This is a very complex and clean ethiopia natural, with a relatively light and juicy body; a fruit bomb that is also delicate and complex! Behind this unique coffee is Asefa Dukamo Korma, CEO and founder of Daye Bensa Coffee. Asefa's coffee journey began in Daye town in the Bensa district, where he identified the region's incredible coffee potential. Starting with the Qonqana washing station in 2002 (sometimes called Asefa No. 1), Asefa has fostered a thriving coffee hub, complete with an expansive dry coffee mill and an internationally recognized coffee destination. Today, Daye Bensa Coffee is led by the first and second generations of Asefa's family and exports four to six thousand tons of coffee annually.

Congo Umoja Women's Co-Op. Grown in the stunning landscape of South Kivu Congo in the African Great Lakes region, this SL-34 offers a delightful cup and supports a great mission! Positioned at altitudes between 1480-2000 MASL, these beans go through a meticulously curated process, starting with a 12-hour dry fermentation, followed by a 24-hour wet fermentation. After that, they're dried for 12-21 days on raised beds to achieve the perfect moisture content. We taste notes of red apple, vanilla, and almond. The Congo Umoja Women's Co-Op proves that coffee can be a catalyst for change. Historically, women in the coffee industry often found themselves in the shadows, working tirelessly with little ownership. This co-op is changing that narrative, proving that gender equality can thrive in the industry. Today, 30% of the co-op's members are female, with the goal of achieving gender parity by 2028!

Signature House Blend Smooth and balanced with notes of chocolate, hazelnut, and caramel. Coffee: 60% Brazil Fazenda Bela Vista (Altitude: 1900 MASL - Varietal: Yellow Catuai - Process: Natural) 40% Colombia Huila (Altitude: 1500 - 2100) MASL - Varietal: Mixed - Process: Washed)

Colombia Finca Cristalina Sugar Cane Decaf. Perched at an elevation of 1450 MASL, Finca Cristalina has been a mainstay in coffee cultivation for over a century. Today, it's managed by Alberto and German Grajales, who inherited this coffee legacy from their father. The magic of this coffee lies in its process. The beans undergo an indirect solvent method, soaked in near-boiling water for hours to extract caffeine. Followed by an immersive wash in a solvent derived from sugarcane, which selectively bonds with the caffeine molecules and evaporates. Finally, the decaffeinated beans are re-soaked in the original slurry, reabsorbing the flavor elements. It's a meticulous process that brings you a wonderful cup without caffeine! The result is a fantastic decaffeinated Castillo that doesn't compromise on flavor. We taste notes of apple, caramelized sugar, and toasted cereal. A testament to the skill and dedication of the producers who craft it, this decaf experience is not to be missed!

Colombia Jairo Arcila "Anaerobic Washed" Region- Quindio Variety- Chiroso Process- Anaerobic Washed Notes: Black Currant, Pear, and Bubble Gum The Pink bourbon coffee variety thrives in shaded areas, enhancing its flavors and unique characteristics. After careful harvesting, the coffee undergoes meticulous sorting to remove any underripe cherries. The sorted cherries are then sealed in bags, initiating a precisely 64-hour fermentation process within a controlled temperature environment. Once fermentation is complete, the coffee beans are transferred to a spacious drying patio, where they soak up the sun's rays. To ensure uniform drying, the beans are regularly shifted throughout the day. This meticulous attention guarantees that every bean receives equal exposure to the sun's warmth, optimizing the final flavor profile of the coffee.

Colombia Jairo Arcila "Mandarin Washed (CM)" Region- Quindio Variety- Caturra Process- Washed Carbonic Maceration + Mandarin Notes: Honeydew, Cashew, Sweet Mandarin The Caturra variety can be traced back to Minas Gerais, Brazil. Its impressive resistance to plant diseases and its ability to yield higher production volumes make it an attractive choice for cultivation. Grown on the Santa Monica Farm by Jairo Arcila, this coffee started its processing journey with a 24-hour anaerobic fermentation. Next, the coffee was placed inside GrainPro bags for 50 hours, with the addition of CO2. During this stage, dehydrated mandarin orange peel was introduced giving its signature sweet mandarin note. The coffee was then carefully washed and positioned on elevated drying beds until the desired moisture content was achieved.

Colombia Jairo Arcila "Mandarin Washed (CM)" Region- Quindio Variety- Caturra Process- Washed Carbonic Maceration + Mandarin Notes: Honeydew, Cashew, Sweet Mandarin The Caturra variety can be traced back to Minas Gerais, Brazil. Its impressive resistance to plant diseases and its ability to yield higher production volumes make it an attractive choice for cultivation. Grown on the Santa Monica Farm by Jairo Arcila, this coffee started its processing journey with a 24-hour anaerobic fermentation. Next, the coffee was placed inside GrainPro bags for 50 hours, with the addition of CO2. During this stage, dehydrated mandarin orange peel was introduced giving its signature sweet mandarin note. The coffee was then carefully washed and positioned on elevated drying beds until the desired moisture content was achieved.

Polar Punch is here to spread some holiday cheer. This carefully selected winter blend has notes of black cherry, Santa's cookies, and walnut. Blend: 50% Indonesia Natural 30% Nicaragua Anaerobic 20% Guatemala Washed

In the Tlogosari Village, the locals have established a social non-profit cooperative known as the “Walida Cooperative”, to enhance the overall well-being of the community. Led by Ahmad Muhlisin, 20% of all profits are allocated to the cooperative. This 20% is set aside for a local K-12 school that focuses on supplying free education to villagers. Ahmad's coffee is grown at the base of Mount Argopuro in the eastern region of Java, Indonesia. Given the limited water resources in his area, he places a strong emphasis on natural-processed coffee. The coffee processing initiates with a thorough cleansing of the cherries. Following this, they are meticulously sorted by flotation and then gently sun-dried on raised beds. The next stage involves a "density sorter" to categorize the cherries, after which they are carefully packaged and shipped.

The Asproguate Cooperative is made up of 150 smallholder farms from Actengo, Coban, and San Martin, Guatemala. The Co-op produces around 1,000 bags a year with the goal of establishing fair trade standards for the farmers. Fifteen inspectors trained by Aproguate’s head agronomist travel around to train farmers, help achieve FTO certifications, and to supply fertilizers for the members. The members start by selectively hand picking their cherries during the harvest season. After collection, the coffee is pulped and fermented at wet mills. Then, the parchment is washed in clean water and laid to dry. They then utilize a third-party partner to dry mill and export the coffee.

10 Edith gray tea bags

10 Royal treatmint tea bags

50g of loose leaf Sunstone tea

50g loose leaf Crescent Green tea