House Roasts

Bright citrus and blueberry, light on its feet — first-cup-of-the-morning material. Peaberries are the rare, round single-seed beans, so this one's small-batch by nature, not just by name.

Fruit-forward and sweet, a blend that road-trips through four countries in one cup — Costa Rica, Mexico, Guatemala, and El Salvador, each one pulling its weight. Named for the drive that circles the lake.

Chocolate up front, nectarine and guava right behind it, and a silky body that sticks the landing clean. Named for the birds that streak past the roastery — this cup moves just as fast.

Ripe red fruit and bright acidity, grounded by something earthy underneath — the coffee equivalent of watching the sun come up over the pier. A washed Ethiopia/Yemen cup with nothing to hide.

Sweet-tart blueberry, straight through — about the closest thing we've got to bottling a Michigan summer. A washed Colombian with a name that isn't subtle, because it doesn't need to be.

Chocolate and molasses, with cedar and vanilla settling in underneath — deep, warm, a little smoky, like a bonfire at the base of the dunes. Bali wet-hulled, and it shows.

Cocoa powder and roasted hazelnut, with brown sugar and golden raisin sweetness rounding it out. Built for a thermos on the boat — steady, warm, and made to last the whole trip.

Tart fruit up front, bittersweet dark cocoa on the finish — a natural-process Huila with real contrast in every sip. Not for the faint of heart, in the best way.

Toasted almond and orange peel, easy and warm — nothing showy, just genuinely good. Organic and peaberry, and about as low-key as a coffee this well-made has any right to be.

Strawberry and green apple up top, chocolate settling in for the finish. Named for the tiny, tenacious shorebird that nests right along our stretch of coast — small, bright, hard to miss.

Chocolate, blackberry, and dried plum — a bigger, darker cup for people who like their coffee to announce itself. Named the way you'd name anything that shows up and takes over the room.

Chocolate and roasted nuts, dense and syrupy — built to cut through milk and hold its own in a shot glass. Our darkest roast, named after the snake nobody wants to surprise.

Chocolate and fruit in easy balance — all the flavor of our full-caf cups, half the caffeine. Named after a member of our own crew who still wanted a second cup without the 2pm jitters.

Chocolate and toasted nuts, smooth and full-bodied — genuinely good coffee that happens to be decaf, not a consolation prize. For the 9pm cup that still lets you sleep.