Intelligentsia Coffee Pasadena Coffeebar Menu

Rotating daily option of our finest Direct Trade coffees.

Our cold coffee blend infused with nitrogen for a creamy mouthfeel, served neat.

A new coffee from old friends in Burundi. For years, Greenco has helped us source coffees from the Yandaro washing station which we have come to love for their exceptional sweetness, clarity, and complexity. This year it also brought us this lot, produced at the Kibingo washing station using a commercial yeast and extended fermentation times to achieve a fruitier, more consistent profile. It is our first-ever release from Kibingo. Flavor notes: lime, dried fig, & rooibos.

Look for orange, fig, brown sugar. Our first release of the season from Nariño comes from Finca El Credo in Buesaco, where we have been buying coffee since 2010 — our longest-running sourcing project in Colombia.

Great coffee done right: this Pink Bourbon lot from El Mesón was harvested by professional farm workers. Flavor notes: hibiscus, nectarine, & raspberry.

This blend of Tabi and Castillo varietals comes from Libardo Pepicano's Suspiros farm in La Argelia, Huila. Flavor notes: Mandarin orange, green grape, & pear.

Notes of plum, orange, blueberry. This natural-process coffee was dried inside the fruit to create intense aromatics and berry flavors.

This is what you get when you combine Ethiopia's incomparable terroir and unique heirloom coffee types with meticulous post-harvest processing. This is a smallholder coffee grown in Chelbesa and processed by METAD at its washing station in Gedeb.

A blend of washed Bourbon and Caturra varietals grown by Nicolás Chilcón Tocto at his farm La Conquista. Flavor notes: apple, golden raisin, & brown sugar.

Look for blackberry, juniper, hibiscus. Persephone is our annual celebration of spring, evoking its spirit of renewal and rebirth. The 2023 edition features three lots from small-scale family farmers in two of the most celebrated coffee origins in the world: Ethiopia and Colombia. And for the first time ever, our Persephone recipe includes a natural-process ingredient: our Ethiopia Buku Natural.

Equal parts espresso and steamed milk.

A double shot of espresso with 4 oz of steamed milk.

A double shot of espresso with finely textured, steamed milk.

Our classic latte with our house-made ganache, using Askinosie single origin chocolate.

A double shot of espresso with 4 oz of steamed milk, served a few degrees hotter and with less foam than a cappuccino.

A double shot of espresso with 3 oz of milk, steamed slightly cooler than a cappuccino. Crushable.

A double shot of espresso with hot water.

Our Black Cat Latte made with Oat milk and our organic turbinado sugar simple syrup spiced with ginger, cinnamon, vanilla, and orange peel. Served with an optional sprinkling of cayenne.

A latte made with our Black Cat espresso, Táche pistachio milk, and in-house made rose & orange syrup. Topped with ground cardamom and rose petals.

Four shots of espresso shaken with milk and homemade vanilla syrup. A sweet treat.

Our classic latte served over ice.

Our signature iced latte with house-made ganache, using Askinosie single origin chocolate.

A double shot of espresso with water, served over ice.

A double shot of espresso with 4 oz of milk over ice.

Our Black Cat Latte made with Oat milk and our organic turbinado sugar simple syrup spiced with ginger, cinnamon, vanilla, and orange peel over ice. Served with an optional sprinkling of cayenne.

Welcome Spring with our take on an espresso tonic. Black Cat Classic espresso, Fever Tree tonic water, and Fee Brothers orange bitters.

An iced latte made with our Black Cat espresso, Táche pistachio milk, and in-house made rose & orange syrup. Topped with ground cardamom and rose petals.

A new coffee from old friends in Burundi. For years, Greenco has helped us source coffees from the Yandaro washing station which we have come to love for their exceptional sweetness, clarity, and complexity. This year it also brought us this lot, produced at the Kibingo washing station using a commercial yeast and extended fermentation times to achieve a fruitier, more consistent profile. It is our first-ever release from Kibingo. Flavor notes: lime, dried fig, & rooibos.

Look for orange, fig, brown sugar. Our first release of the season from Nariño comes from Finca El Credo in Buesaco, where we have been buying coffee since 2010 — our longest-running sourcing project in Colombia.

Our first-ever single-varietal Castillo release comes from Juan Martín, an experimental farm in Cauca owned and operated by Banexport, which has been plying us with delicious coffee from Cauca since 2016. This coffee was processed using a novel anaerobic fermentation that delivers pronounced berry and dark fruit flavors.

Great coffee done right: this Pink Bourbon lot from El Mesón was harvested by professional farm workers. Flavor notes: hibiscus, nectarine, & raspberry.

Notes of plum, orange, blueberry. This natural-process coffee was dried inside the fruit to create intense aromatics and berry flavors.

A blend of coffees from Burundi, Costa Rica, and Guatemala. Flavor notes: cranberry, cherry, & tangerine.

This coffee represents the hard work of 18 women farmers who participate in Coopedota’s microlot program. Flavor notes: red grape, caramel apple, & nutmeg.

A unique combination of Turmeric Tonic Iced Tea and Pineapple Shrub. This combination of the turmeric spice along with sweet pineapple and the tart from vinegar in the shrub is all pulled together with a generous shake of Tajin to top it off. Refreshing!

Our Matcha is an exceptionally sweet powdered green tea from our own Kilogram Tea. Made with steamed oat milk.

Made with our own Kilogram Tea's Organic Masala Chai Tea, combined with steamed milk.

Almond Milk (Water, Almonds), Rolled Oats, Date, Cocoa Powder, Sea Salt.

Coconut Milk (Water, Coconut), Rolled Oats, Date, Cold Coffee Concentrate, Sea Salt.

Roasted Almond & Himalayan Pink Salt

A new coffee from old friends in Burundi. For years, Greenco has helped us source coffees from the Yandaro washing station which we have come to love for their exceptional sweetness, clarity, and complexity. This year it also brought us this lot, produced at the Kibingo washing station using a commercial yeast and extended fermentation times to achieve a fruitier, more consistent profile. It is our first-ever release from Kibingo. Flavor notes: lime, dried fig, & rooibos.

Look for nectarine, citrus, golden raisin. A perennial favorite of our coffee team and one of the unsung heroes of our single-origin menu.

Great coffee done right: this Pink Bourbon lot from El Mesón was harvested by professional farm workers. Flavor notes: hibiscus, nectarine, & raspberry.

Look for orange, fig, brown sugar. Our first release of the season from Nariño comes from Finca El Credo in Buesaco, where we have been buying coffee since 2010 — our longest-running sourcing project in Colombia.

This blend of Tabi and Castillo varietals comes from Libardo Pepicano's Suspiros farm in La Argelia, Huila. Flavor notes: Mandarin orange, green grape, & pear.

Notes of plum, orange, blueberry. This natural-process coffee was dried inside the fruit to create intense aromatics and berry flavors.

This is what you get when you combine Ethiopia's incomparable terroir and unique heirloom coffee types with meticulous post-harvest processing. This is a smallholder coffee grown in Chelbesa and processed by METAD at its washing station in Gedeb.

In the 18th year of our collaboration with the Caballero family, and things just keep getting better. Look for: milk chocolate, raw sugar, raisin.

A blend of washed Bourbon and Caturra varietals grown by Nicolás Chilcón Tocto at his farm La Conquista. Flavor notes: apple, golden raisin, & brown sugar.

Look for dried cherry, navel orange, cola. Grown by small-scale farmers and processed by Kivubelt Coffee at its coffee washing station in Murundo.

We've teamed up with Swift Cup Coffee to bring you an instant coffee with quality in mind. Try our Intelligentsia House Blend instantly with just 8oz of hot or cold water! This 5 pack of single-servings is perfect when traveling or on-the-go.

Look for blackberry, juniper, hibiscus. Persephone is our annual celebration of spring, evoking its spirit of renewal and rebirth. The 2023 edition features three lots from small-scale family farmers in two of the most celebrated coffee origins in the world: Ethiopia and Colombia. And for the first time ever, our Persephone recipe includes a natural-process ingredient: our Ethiopia Buku Natural.