Camber Coffee Menu

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

A lemon-lavender poppyseed scone with honey-candied apricots and a yuzu lavender glaze. Our ultimate pastry tribute to spring!

A baked coconut cake donut with passionfruit glaze & coconut flakes.

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

A light & sweet shaken latte made with a housemade coconut-lychee syrup, single origin espresso OR matcha, and oat or whole milk. This drink is only available as a 12oz and by default is ICED (we recommend it iced) – if you would like it made hot, please use the "Special Instructions" section below to let us know!

Like a stroll through the rose garden – a short latte made with coffee blossom honey, single origin espresso, rosewater-infused steamed oat or whole milk, and a whisper of lemon oil. This drink comes as an 8oz only and HOT (we recommend it hot) – if you would like it iced, please use the "ICED" modifier below.

A floral & citrusy scratch made cream soda. Made with a lemongrass vanilla syrup, sparkling water, and topped with your choice of chamomile-infused oat or whole milk. This drink comes as an ICED 12 or 16oz and does not contain caffeine. Cannot be made hot!

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 Ethiopia Bedessa.

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. *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. *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. This 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.

Taking third place in the Ethiopia Taste of Harvest competition, this natural offering is layered with jammy fruit notes like passion fruit, huckleberry, and cherry. These fruit flavors are punctuated by floral notes of orange blossom and lavender. Tadesse Yonka Gemada, owner of the Gamacho washing station, has over 20 years of experience in the Sidama coffee industry. Employing more than 70 seasonal workers, he oversees the meticulous processes of cherry selection, pulping, sorting, and drying. Through strong relationships with 250 registered farmers, Tadesse ensures the delivery of high-quality cherries, offering training and incentives to encourage excellence in coffee production.

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. Nestled 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.

This honey-processed coffee from Aponte has a fruit-laden profile with notes of pineapple, navel orange, maraschino cherry, refined sugar, and mango. At 20 years old, Jhon Sigifredo Janamejoy is already an experienced farmer, running Chamanal, his own farm in Paramo Bajo. With three years in coffee cultivation, he’s found success growing specialty coffee, which has allowed him to puchase his own plot of land. In addition to coffee, Jhon grows maize, papa parda (a local potato variety), and beans, creating a diverse and profitable farming system. This helps maintain soil health and keeps the farm resilient. Jhon’s coffee processing is precise: he rests the cherries for 2-3 days, then soaks them overnight in a tank to release moisture before drying them. His attention to detail ensures high-quality coffee at every step.

El Diamante balances distinctive fruit and chocolate notes with a medium bodied cup that is perfect for this season. We’ve been tasting notes of red grape, dark chocolate, black plum, and blood orange. Nestled in the remote village of El Diamante in San José de Lourdes, three coffee-growing families are cultivating exceptional coffees on small, one-hectare farms. The region’s unique microclimate, cooler temperatures and higher rainfall, creates a distinctive cup profile, with bright citrus notes and buttery smoothness. The predominant variety is Caturra, which thrives in these conditions, setting this coffee apart from nearby regions like Jaén.

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. We use this honey behind the bar and it is Camber staff approved!