Fair Trade, organic beans from four countries, roasted here and poured here — which is a short enough supply chain that you can smell it from the door.
Beans bought from the farmers who grew them, then roasted a room away from the espresso machine. That's the whole proposition, and it's a better one than most cafés in this city can make.
Most cafés order coffee. This one makes it: the roasting happens on site, which means the bag on the shelf has a date that means something and the cup in your hand hasn't spent three weeks in a warehouse.
Buy beans while you're in. It's the same coffee, and it's the part most people walk past.
It's the pastry that reviewers name — the one they call top-notch — and it is the correct thing to put beside a coffee that was roasted forty feet away.
Espresso, drip, beans by the bag. A small counter doing a small number of things properly.
Saturday opens at seven — an hour earlier than the week — which is the single most useful fact on this page if you have a Saturday morning to spend.
East of downtown on King, with parking on the street and the roaster running behind the counter.