We age single origin Tanzanian cacao nibs in spent bourbon casks for two months, creating a deeply nuanced bar with a cocktail-like vibe: oaky and smooth, with a hint of cherry cordial on the finish. During the aging process, the nibs soak up the essence of bourbon stored in the oak before they are ground and mixed with a house blend of cane and maple sugar. Our best selling bar and 2013 Good Food Award Winner.
Olympia Coffee is an exemplar of the quality-obsessed slow-coffee approach.
Their coffee is unequivocally dope; Big Truck is one of our favorite espresso blends.
Exciting espresso…might be one of the best in the country right now.
It's a great roaster to springboard you ever closer to the perfect cup of java...