Camber Coffee Menu

Made with rich, earthy buckwheat flour and milk & dark Valrhona chocolate.

A bright lemon-orange citrus cake made with rice and almond flour.\r\n*Dairy-free. Contains eggs.

Warming spices, rosemary and dried Calimyrna figs come together in our winter scone, topped with rosemary vanilla glaze.

Thinly sliced avocado, sesame pistachio dukkah, lemon zest, Graza olive oil, flaky salt.\r\n\r\nYour choice of Water Tank Bakery Skagit Wheat or housemade gluten free buckwheat millet bread.

Cold-smoked Coho salmon, cream cheese, english cucumber, pickled red onions, capers, fresh dill & black pepper.\r\n\r\nYour choice of Water Tank Bakery Skagit Wheat or housemade gluten free buckwheat millet bread.

Mixed greens, Whatcom blue cheese, cranberries, toasted almonds, lemon vinaigrette, pickled beet egg, seasonal vegetables - currently, sungold cherry tomatoes & microgreens.

House toasted seed & millet granola, seasonal dried fruit mix and pecans. Choose from whole or oat milk, served steamed or cold on the side. \r\n\r\nGluten free and nut free.

Airy whipped Grace Harbor Farms yogurt, toasted seed & millet granola, seasonal fresh fruit and housemade jam or preserve.

A 12 oz. pour-over, brewed on our Poursteady device. Check out cambercoffee.com for detailed descriptions of each offering!

12 oz only!\r\nA luxurious latte experience made with delicately sweet almond & a fig-rosemary syrup paired with Big Joy espresso. Served with your choice of whole or oat milk.\r\n\r\n**We don't recommend this drink iced, it is meant to be hot (:

White chocolate sauce combined with the warming heat of ginger and subtle brightness of yuzu paired with Big Joy espresso. Served with your choice of whole or oat milk. \r\n\r\n**White chocolate contains dairy - we cannot make this drink dairy free.

Big Joy espresso, maple syrup, oat milk, garnished with orange essence & cinnamon. Served hot or chilled.

4 oz size only!

Double shot of espresso, default is Big Joy. Our current Single Origin offering is Cambrrrr Holiday Blend.

Espresso stretched with hot water.

Espresso stretched with water & ice.

Espresso and steamed Grace Harbor milk. Add flavors or substitute milk for Minor Figures organic oat milk.

Espresso, Grace Harbor milk, over ice. Add flavors or substitute milk for Minor Figures organic oat milk.

Espresso, house-chocolate sauce, and steamed Grace Harbor milk. Substitute milk for Minor Figures organic oat milk.

Espresso, house-chocolate sauce, Grace Harbor milk, over ice. Substitute milk for Minor Figures organic oat milk.

Mizuba matcha and Grace Harbor milk over ice. Option to sweeten with maple syrup. Substitute milk for Minor Figures organic oat milk.

Hojicha is a pan-roasted green tea, ground into a powder, lending a smokey and earthy flavor profile. We prepare this latte just like our matcha lattes, option to sweeten with maple syrup.\r\n\r\n*Barista tip: we prefer this with oat milk!

Hojicha is a pan-roasted green tea, ground into a powder, lending a smokey and earthy flavor profile. We prepare this latte just like our matcha lattes, option to sweeten with maple syrup.\r\n\r\n*Barista tip: we prefer this with oat milk!

House-made fresh ginger-turmeric blend, and steamed Grace Harbor milk. Substitute milk for Minor Figures organic oat milk.

House-made chai made with organic Assam black tea, whole spices, and steamed Grace Harbor milk. Substitute milk for Minor Figures organic oat milk.

House-made chai made with organic Assam black tea, whole spices, and Grace Harbor milk, over ice. Substitute milk for Minor Figures Oat Milk.

Earl Grey tea, vanilla, and steamed Grace Harbor milk. Substitute milk for Minor Figures organic oat milk.

Earl Grey tea, vanilla, Grace Harbor milk, over ice. Substitute milk for Minor Figures organic oat milk.

Mizuba loose leaf and matcha teas brewed each at a specific temperature & over a specific time for best extraction & flavor.

Premium non-caffeinated herbal teas from Mizuba, each brewed at a specific temperature over a certain time for best taste.

Premium non-caffeinated tisanes from Mizuba, each brewed at a specific temperature over a certain time for best taste.

For Skyline, we select and roast coffees that produce articulate sweetness, complexity, and body. Our roast profile is optimized for espresso extraction. Our current offering is a blend of two outstanding coffees. Colombia Robinson Pillimué lends butter cookie sweetness balanced with juicy lime notes. Ethiopia Kawo Kamina contributes lively flavors such as orange zest, apricot, and vanilla. Together these coffees produce a brew with crisp fruit character and resonant sweetness.

Struttura is an espresso blend focused on texture. The shots are dense and syrupy. The flavors are sweet, weighty, and dimensional. Currently it is composed of Guatemala Sierra Las Minas, Honduras Capucas, and Ethiopia Guji. Together these coffees produce sweet notes of dark chocolate, plum, and molasses, with a full, honey-like body. Struttura is easy to dial in and excellent for espresso, but it also brews a vibrant and balanced cup of drip.

Moonrise is a blend of Ethiopia Sayfo Jago natural from Guji, and Colombia San Antonio- a producer blend from the San Antonio vereda of Inzá, Cauca. Together these coffees produce a syrupy brew with pronounced fruit notes. We particularly love this blend for espresso. Naturally processed coffees keep the whole cherry intact during drying, which imparts intense fruit character and body to the cup. Sayfo’s coffee lends juicy notes of lemon and raspberry while Colombia San Antonio is fully washed and adds complex sweetness and refreshing acidity.

Goodnight Moon consists of carefully selected small batch decaffeinated coffees. The roast profile is well-suited for all brewing methods.\r\n\r\nThis offering comes from the COOPAFSI cooperative in the San Ignacio province at the top of the Cajamarca region in northern Peru. Farms within the co-op are located in the buffer zones of environmentally protected areas and must operate with particular sensitivity to their natural landscape. This means working with organic methodologies to ensure a commitment to the protection of wildlife and native species. Local creatures that inhabit these areas include spectacled bears, jaguars, and tapirs—hence the tapir’s appearance in the name of this special coffee. Red honey processing, in which about half the mucilage is left on the coffee seed before drying, results in a sweet cup with notes of raspberry, cherry, pound cake, and raisin.

Aricha is a private washing station located in the Yirgacheffe district, in the heart of southern Ethiopia’s coveted Gedeo Zone. Aricha itself is deeply tied to Yirgacheffe’s legendary celebrity. Originally known as “Misty Valley” after the humidity that settles into the area at night, the processing station was run for many years by Abdullah Bagersh and was known as being one of the country’s best coffees available anywhere. Present-day Aricha is owned and operated by Cherab na Betesebu and his family. The processing site receives ripe cherries from 650 small coffee farmers, who average just two hectares of family farmland each.

This offering from the Mushaka washing station is a true standout, captivating with its remarkable depth of caramelized sweetness. The cup unfolds in layers, revealing notes of milk chocolate, toffee, and caramel, all intertwined with a delicate hint of lemon that brightens the profile. \r\n\r\nNestled in the verdant hills of Nyungwe Mountain National Park, the village of Mushaka in Rwanda’s southern Rusizi District is home to a coffee that exemplifies the care and dedication of its farmers. The Mushaka washing station, a beacon of local coffee production, has been serving the region’s farmers for several years, supporting hundreds of smallholder growers who tend to coffee plots averaging less than half a hectare. Sitting at an altitude of 1,600 meters, with farms reaching as high as 1,800 meters, Mushaka’s high-elevation environment contributes to the distinctive brightness and complexity of its coffee.

El Tanque is Danny Moreno’s highest altitude farm, producing this consistently delicious lot. In the cup we taste notes of cherry, baking spices, semi sweet chocolate, and hazelnut.\r\n\r\nWe are ardent admirers of the coffees from the Santa Barbara region of Honduras and deeply value our longstanding partnership with the renowned San Vicente mill. The Moreno family has emerged as a farming dynasty in Santa Barbara, inspiring many local farmers to pursue the craft of specialty coffee. They occupy a distinguished place among coffee producers; consistently cultivating and crafting exceptional coffees. This success is a result of their unwavering ambition, careful long-term planning, and a commitment to continually refining their farming practices.

The best honey you'll ever pair with coffee. A 12 oz jar of gold lovingly collected at origin in Guatemala. This specific lot comes from Jorge Mendez, a coffee producer in Huehuetenango, Guatemala. \r\nWe use this honey behind the bar and it is Camber staff approved!