Coffee Beans

Downtown Local

$18 $20| 10oz

Downtown Local is a timeless blend crafted with specialty coffee beans from Latin America and Africa.

It’s a medium roast packed with notes of baker’s chocolate, the juiciness of currant, and a subtle malt finish. We enjoy this coffee as drip in our cafés.

Grind

Pay in 4 interest-free installments on orders over $35!

Tasting Notes

Baker's Chocolate
Currant
Malt
Roast
Light & Bright Dark & Bittersweet
Acidity
Soft & Subtle Crisp & Bright
Intensity
Mellow Bold

How to Brew

Drip Coffee
Pour Over
French Press
Espresso

Great across every method — start at a 1:16 coffee-to-water ratio and adjust to taste.

The Flavor Profile

Order Downtown Local coffee beans for a smooth, medium-roast cup with a juicy, fruit-forward character. This exclusive collaboration with La Colombe Coffee Workshop brings together specialty coffees from Latin America and Africa to create notes of baker’s chocolate, juicy currant, and subtle malt in every sip.

It’s a versatile coffee that suits almost any way you brew. As drip it makes an easygoing everyday cup, a pour over brings out the bright currant, and a French press gives you a fuller body with more of that chocolate. It holds up beautifully over ice as iced coffee, and in our cafés it’s the bean we slow-steep for our cold brew, which comes out smooth, rich and naturally sweet.

Where our beans come from

The Coffee Belt

Coffee grows around the equator, where the climate is perfect for the coffee plant.

World map of the coffee belt, the band between the Tropic of Cancer and the Tropic of Capricorn. Our beans come from: Latin America, East Africa .

Crafted with a unique blend of thoughtfully sourced specialty Arabica coffee beans showcasing Latin American and East African coffees.

Make the perfect GC-Style Cappuccino

Make the perfect GC-Style Cappuccino

1

Grind and dose espresso into portafilter, then tamp.

2

Pull a double shot of espresso into a cup.

3

Steam milk until smooth and velvety with light foam.

4

Pour steamed milk into the espresso, keeping foam integrated.

5

Finish with a thin layer of microfoam and serve immediately.

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