MENU
All of our cups, lids and straws are biodegradable and I do my best to follow a sustainable business model and support other local business that do the same.
I have been learning to roast my own beans and am trying to develop a distinct flavor and tone that best describes my history with coffee that connect my mother and my Italian heritage, where my love for coffee stems. We all have our roots.
COFFEE
We recently started working with First Crack Coffee to bring you our very own White Rabbit COFFEE. This sweet, medium roast is named for my mother and our Italian roots. 'Bella Palma' is a Columbian Single Origin that works nicely as our main drip coffee, pour overs and cold-brew.
I am also proud to announce our Brand New Espresso Blend, 'The Brazaraguan'. This Brazilian and Nicaraguan blend makes for an extremely well balanced and smooth espresso shot.
COFFEE
The Bella Palma
A sweet, medium, Columbian
single-origin
COLD BREW
We steep 1lb of the White Rabbit/Bella Palma to one gallon of filtered water, for 24 hours for an amazingly smooth and very strong cold coffee
CAFE AU LAIT
Our drip coffee with steamed milk and nice layer of foam on top
ESPRESSO DRINKS
hot/cold
ESPRESSO
I use our proprietary espresso blend, The Brazaraguan. Madse from Brazilian & Nicaraguan coffees.
All drinks are double shots
*Decaf Available
CORTADO
A double-shot of espresso and equal parts steamed milk
LATTE
A double-shot of espresso, steamed milk and a subtle top layer of foam
MOCHA
A double-shot of espresso added to chocolate sauce and steamed milk with a nice top layer of foam
CAPPUCCINO
A double-shot of espresso, steamed milk and a thick layer of foam
AMERICANO
A double-shot of espresso mixed with hot water
SPECIALTY DRINKS
LONDON FOG 12oz.- hot
We let the Earl Grey steep with an oz. of vanilla and top it with steamed milk and a little foam
CHAI (regular or spicy)
We use Sanctuary Chai (Denver).
Our Chai recipe is 50/50, chai to milk of your choice.
hot 12oz. / iced 16oz.
