One Line Coffee-Franklinton Menu

Our Colombia el Progreso house coffee batch-brewed and served all day every day!\n\n

Classic cold brew, made with our medium-roast Colombia El Progreso. Great black, or takes cream and sugar beautifully.\n\n

Batch brew (Colombia el Puente, medium roast) + plus an extraction of Method Blend Espresso for an extra kick of caffeine!\n\n\n

Colombia el Puente, medium roast... paired with an equal amount of steamed Hartzler Milk!\n\n\n

A milky beverage showcasing the flavor of espresso and perfectly textured milk.

One part espresso to about 3 parts textured milk. A perfectly balanced espresso beverage.\n\n

Espresso diluted with hot water to resemble a drip coffee.\n\n\n

Honeyrun Farm honey (Williamsport OH), rose and cacao, combined with fresh espresso and milk - our most popular menu item.\n\n

Honeyrun Farm honey (Williamsport OH), rose and cacao, combined with fresh espresso and milk - our most popular menu item.\n\n

Made with local Milligan's Maple Syrup (Amesville OH), sarsaparilla and clove - originally intended to be a seasonal drink, but now available year-round!\n\n

Made with local Milligan's Maple Syrup (Amesville OH), sarsaparilla and clove - originally intended to be a seasonal drink, but now available year-round!\n\n

Featuring our own single-origin Askinosie chocolate sauce (vegan!)\n\n

Featuring our own single-origin Askinosie chocolate sauce (vegan!)\n\n

Our Kenya Gathaithi Single Origin Espresso with milk and house-made violet syrup\n\n\n

Espresso diluted with cold water and served over ice.\n\n\n

Our Method Espresso poured over a scoop of Hartzler sweet cream ice cream. Syrups available.\n\n\n

Our cold brew coffee concentrate and sweetened condensed milk topped with a mix of clove, cinnamon, and ginger.

Made with Third Street Chai (ingredients include whole leaf tea and spices)...and steamed with Hartzler milk.\n\n

Steamed milk and our housemade chocolate sauce, made with Askinosie cocoa powder.\n\n

Steamed milk and our housemade chocolate sauce, created with Askinosie cocoa powder.\n\n

Steamed milk and our housemade chocolate sauce, created with Askinosie cocoa powder.\n\n

Third Street Chai mixed with cold milk, shaken and served over ice.\n\n

Botanically brewed sodas.\n\n

16 oz. The classic Italian sparkling mineral water, with over 120 years of tradition.\n\n

A classic cinnamon roll with ingredients from North Market Spices. Sometimes a traditional roll, sometimes with apple, pumpkin or other seasonal ingredients.\n\n

With a crunchy oat topping and vanilla drizzle.\n\n

Our chef's grandmother's recipe!\n\n

Black Bean Hummus. Available stand-alone, or with your choice of tortilla chips, focaccia crostini, or gluten-free crackers.\n\n\n

Pimiento Dip. Available stand-alone, or with your choice of tortilla chips, focaccia crostini, or gluten-free crackers.\n\n\n

House Made Tapenade. Available stand-alone, or with your choice of tortilla chips, focaccia crostini, or gluten-free crackers.\n\n\n

Seasonally flavored chickpeas roasted in house.

12” tortilla filled to the max with two eggs, muenster cheese, jasmine rice, seasoned black beans, and our house made salsa.\n\n

Organic oats, with rotating flavors (served with milk).\n\n\n

Perhaps our most well-recognized offering, from our oldest relationship in Ethiopia. Our seventh year purchasing from the Sheriff brothers! A single farm, full natural coffee from the Agaro microregion in Jimma. White peach, marshmallow, honeysuckle, bubblegum. Limu Buna 54 and 74165, both native heirloom varieties.\n\nCountry: Ethiopia\n\nRegion: Jimma\n\nTown: Near Agaro\n\nFarm: Kossa Geshe\n\nAltitude: 1950 m.\n\nFarmers: Abdulwahid and Anwar Sheriff, two brothers\n\nProcessing method: Full natural, with

Our second offering from Kenya this year, also from a new cooperative. Similar flavor profile to last year's Giakanja offering. A fully washed, single washing station, cooperative coffee from lesser known Embu County, just south of Mt. Kenya. Candied lime, vanilla cake, starfruit, milk chocolate. SL28 and SL34 cultivars.\n\nCountry: Kenya \n\nRegion: Embu County \n\nTown: Gicherori \n\nWashing station: Gicherori \n\nFarmers: 1200 members of the Kibugu cooperative living near the Gicherori mill \n\nAltitude:

Truly the best kind of story in coffee production, showing how important access to markets really is. A fully washed, single washing station coffee from the Kabiufa area of the Eastern Highlands of Papua New Guinea. Papaya, cantaloupe, molasses, cola. Arusha, Bourbon, and Typica varieties.\n\n

It's incredibly exciting to see more and more high quality washed coffees coming out of Mexico, after dealing with so much coffee leaf rust for so many years! A fully washed, community coffee from the town of San Mateo Yoloxochitlán, in the Cañada region of Oaxaca. Raisin, fig, wine tannins, dark chocolate. Typica, Bourbon, and Catuai varieties.\n\nCountry: Mexico \n\nRegion: Oaxaca \n\nTown: San Mateo Yoloxochitlán, in the north of La Cañada \n\nFarmers: Individual households working cooperatively with

Our last release from the Las Lajas micromill for the year, an outstandingly clear and clean natural. A single farm, special prep naturally-processed coffee from the Sabanilla de Alajuela region in the central valley of Costa Rica. Black cherry, port wine, fudge, berry frosting. 100% Villa Sarchi variety. \n\nCountry: Costa Rica \n\nRegion: Sabanilla de Alajuela, central valley \n\nMill: Las Lajas \n\nFarm: La Julia \n\nFarmers: Oscar and Francesca Chacon \n\nAltitude: 1950 m. \n\nProcessing method: Black Dia

One of two auction coffees won this year at the Colombia Best Cup, hosted by Cafe Imports and Banexport! A single farm, fully washed coffee from the Argelia municipality in Cauca. Grapefruit, custard, white florals, cardamom. 100% Castillo cultivar.\n\nCountry: Colombia \n\nRegion: Cauca \n\nMunicipality: Argelia \n\nVillage: Meson Alto \n\nFarm: Tres Lomitas \n\nAltitude: 1580 m. \n\nFarmers: Yeison Hernán Imbachi Sánchez \n\nProcessing method: Fully washed; picked every 20 days, with a 20 hour whole bean hold

One of two auction coffees won this year at the Colombia Best Cup, hosted by Cafe Imports and Banexport! A single farm, fully washed coffee from the Consacá municipality in Nariño. Orange, white grape, bergamot, coriander. 100% Castillo cultivar.\n\nCountry: Colombia \n\nRegion: Nariño \n\nMunicipality: Consacá \n\nVillage: Bomboná \n\nFarm: Pitiurco \n\nAltitude: 1822 m. \n\nFarmers: Mauro Armando Caez Ceballos \n\nProcessing method: Fully washed; picked every 28 days, with a 48 hour whole bean hold, 36 hours

An incredible, competition worthy coffee from the 2023 Cup of Excellence winning farm! A fully washed, single farm coffee grown near the town of Pallatanga in Chimborazo. White wine, pineapple, green grape, perfumy. 100% Sidra variety.\n\nCountry: Ecuador\n\nRegion: Chimborazo\n\nTown: near Pallatanga\n\nFarm: Lugmapata\n\nFarmer: Colon Merino\n\nAltitude: 1650-2000 meters\n\nVariety: 100% Sidra\n\nProcessing method: Fully washed, with a 24 hour dry fermentation and raised bed drying under parabolic tents\n\nTast

Our third year purchasing from the Urban family at Rio Brilhante! Another incredible, everyday coffee. A single farm, full natural, medium-roast coffee from the Minas Gerais region of Brasil. Caramel, marshmallow, stone fruit, balanced. Bourbon, Catuai, Catucai, Topázio, and Arara varieties.\n\nCountry: Brasil \n\nRegion: Minas Gerais \n\nTown: Near Coromandel \n\nFarmers: Two generations of the Urban Family \n\nAltitude: 900 - 1150 m. \n\nVariety: Bourbon, Catuai, Catucai, Topázio, and Arara \n\nProcessing m

As coffee prices rise, this coffee represents a high value for the consumer. An amazingly sweet, easy to drink medium roast from a community of farmers just breaking into specialty coffee. A fully washed, community coffee from 240 producers located near Pitalito in Huila, Colombia. Apricot, ladyfingers, chocolate chip, sugar cane. Caturra, Castillo, and Colombia varieties.\nCountry: Colombia\n\nRegion: Huila \n\nTown: Fundador, near Pitalito \n\nProducers: 240 smallholder families \n\nMill: El Puente \n\nA

After a one year hiatus, Todos Santos returns to the lineup! An insanely sweet, easy-drinking dark roast from one of our favorite partners, Los Volcanes in Guatemala. A fully washed coffee from the 55 producer ASODIETT cooperative in the Huehuetenango region. Toffee, cherry pie, ruby red apple, candied pecan. Primarily Bourbon and Caturra, with other varieties.\n\nCountry: Guatemala \n\nRegion: Huehuetenango \n\nTown: Todos Santos \n\nFarmers: 55 members of ASODIETT \n\nAltitude: 1400 - 1800 m. \n\nVariety:

A spectacularly complex, Fair Trade certified, organic, 100% female-produced dark roast offering, showing a little fruit and spice, and tons of sweetness. A 110 producer, fully washed coffee from the Chirinos and Ihuamaca zones of Jaen, in Cajamarca. Black cherry, apricot, caramelized sugar, rooibos. Bourbon, Caturra, Typica, and Catimor varieties.\n\nCountry: Peru \n\nRegion: Cajamarca \n\nDistrict: Jaen \n\nZones: Chirinos and Ihuamaca \n\nFarmers: 110 families, all led by female producers \n\nAltitude: 1

A classic and delicious dark-roast offering with wonderful, comforting flavors, from a cooperative of indigenous communities! A cooperative coffee from areas surrounding the Tenejapa municipality in Chiapas, Mexico. Baked apple, caramel, malt sugar, roast. Typica and Caturra varieties.\n\nCountry: Mexico\n\nRegion: Chiapas\n\nTown: Near Tenejapa\n\nCooperative: Pequeños Productores de las Montañas Chiapanecas\n\nFarmers: 280 members of the Tseltal and Tojolabal ethnic groups\n\nAltitude: 1800 m. \n\nVariety:

This may be the best decaf we've ever roasted. Not an exaggeration. Our first purchase from Cofinet, a small exporter in Colombia. A single farm, full natural, sugar cane decaf coffee from near the town of Armenia, in Quindio. Raspberry, melon, carnation, creamy. 100% Castillo cultivar. \n\nCountry: Colombia \n\nRegion: Armenia, Quindio \n\nFarm: Buenos Aires \n\nFarmer: Jairo Arcila \n\nAltitude: 1200 - 1700 meters \n\nCultivar: 100% Castillo \n\nProcessing method: Full natural, with temperature controlled r

Fresh crop 2022 has arrived! A super clean, complex and sweet decaf from a quality-focused group! We love to see some floral notes in a decaf! A fully washed, sugar cane decaf coffee from a group of 50 farmers in the Huila region of Colombia. Stonefruit, cherry, dulce de leche, floral. Caturra, Colombia, and Castillo varieties.\n\nCountry: Colombia \n\nRegion: Huila \n\nTown: A group of towns centering on Pitalito \n\nFarmers: Approximately 50 contributing farmers \n\nAltitude: 1600 - 1750 meters \n\nVariet

The definition of an easy to drink decaf, perfect for that second (or third!) cup. A Fair Trade, organic, fully washed cooperative coffee from the northern Chiapas region of Mexico. Apple cider, graham spice, honey, caramel. Typica, Bourbon, Caturra, Mondo Novo, Catimor, and Sarchimor varieties and cultivars.\n\nCountry: Mexico \n\nRegion: Northern Chiapas \n\nFarmers: Member farmers of Cafeticultores de los Bosques del Norte de Chiapas (Cabonoch) \n \nAltitude: 1000 - 2100 m. \n\nVariety: Typica, Bourbon

This decaf espresso blend contains:\n\nColombia La Serrania: A fully washed, 50 farmer lot from the Huila region of Colombia. Colombia, Caturra, and Castillo varieties. Sugar cane process decaf.\n\nMexico Cabonoch: A fully washed, Fair Trade coffee from the Chiapas region. Multiple varieties. Mountain Water Process decaf.\n\nColombia Buenos Aires: a full natural, single farm coffee from the Quindio region. 100% Castillo variety. Sugar cane process decaf.\n\nTasting notes: Graham spice, caramel, raspberr

Our signature espresso blend. Typically 3 bean, seasonal, and versatile. Always delicious.\n\nThis espresso blend contains:\n\nEthiopia Kossa Geshe: A full natural, single farm coffee from the Agaro microregion in Limu. Heirloom varieties.\n\nGuatemala Atitlan: A fully washed coffee from a small group of farmers working with Los Volcanes in Guatemala. Primarily Bourbon, Caturra, and Typica varieties.\n\nMexico La Pluma de Lachao: A fully washed, cooperative coffee from UNECAFE, located near Lachao in La

A tea product from coffee bean skins & mucilage.\n\nDosing: Use 1 gram of cascara for every 25 grams of water (about 14 grams for a 12 oz. cup). Steep in water just off boil for 4 minutes. Strain and enjoy!\n\nA fruity, complex coffee cherry tea. A perfect alternative to black coffee. A two farm, food grade product from the Llano Bonito de Naranjo region of Costa Rica. Complex, berry, tart, fruity. Caturra, Catuai, and Villalobos varieties.\n\n

Warm weather shouts out for our Cold Toddy Coffee. We furnish the toddy...you furnish the ice! Our Coffee To Go Carton keeps coffee cold and fresh for up to 2-3 hours. Choose an optional Cold Cup and Condiment Package with 16 or 12 ounce cups and lids/straws and sugars!\n\n