One Line Coffee-Franklinton Menu

Pour Overs... prepared just for you. Always fresh...always delicious!

A liqueur-like iced coffee, slow-dripped on a Yama tower for 16 hours.

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

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.

Espresso diluted with hot water to resemble a drip coffee.

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

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

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

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

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

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

Espresso diluted with cold water and served over ice.

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

Steeped loose-leaf tea from Spirit Teas.

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

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

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

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

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

Steeped loose-leaf tea from Spirit Teas, served over ice.

Botanically brewed sodas.

The classic Italian sparkling mineral water, with over 120 years of tradition!

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

Our Made-from-Scratch Awesome Biscuit with an option for butter or an amazing jam!

Our second time purchasing coffee from Finca El Venado. One of two offerings this year from Venado, this particular release is processed as an anaerobic honey. Processing occurs at the Cerro San Luis Micromill, which is owned and operated by two siblings Alexander and Magali Delgado and their spouses. El Venado is one of two adjacent farms surrounding the mill. Cranberry sauce, pinot noir, gardenia, lychee, cane sugar. 100% SL-28 variety. Country: Costa Rica Region: West Valley Micromill: Cerro San Luis Farm: Finca El Venado Lot Name: Las Circas Producers: Alexander and Magali Delgado Altitude: 1200-1900 m. Cultivar: SL-28 Processing Method: Anaerobic Honey. Fermented in cherry and after depulping. Dried on raised beds for 3-4 days. Tasting Notes: Cranberry sauce, pinot noir, gardenia, lychee, cane sugar Importer/Exporter: Cafe Imports

From the Bensa region within Sidamo, Ethiopia. This is our first year offering coffee from Bekele Belaychow. Bekele owns and operates two farms in Bombe and Kokose with his son Beletano. As a leading producer in Bensa, and controlling his own destiny with an export license, Bekele purchases coffee cherries from over 100 nearby smallholders and processes their coffee along with his own. Blackberry, hibiscus, guava, chocolate. Ethiopia heirloom 74158 variety. Country: Ethiopia Region: Sidamo District (Woreda): Bensa Producer: Bekele Belaychow Altitude: 2200 m Collection Station: Finshawa, near Kokose Variety: Ethiopia Heirloom 74158 Process: Natural. Dried for ~18 days on raised beds under shade. Tasting Notes: Blackberry, hibiscus, guava, chocolate. Lot Size: 92 bags (60kg) Importer/Exporter: Crop to Cup

Our second year purchasing a truly outstanding, extreme elevation coffee from Mr. Nguisse Nare. One of the cleanest, clearest naturals we've ever offered. A single washing station, full natural coffee from the Bensa woreda of Sidama, near the village of Kokosa. Cotton candy, white grape, apricot, raspberry juice. 100% 74158, a catalogued Ethiopian Heirloom variety. Country: Ethiopia Region: Sidama Town: Near Kokose, in Bensa Farmer: Nguisse Nare and 60 registered outgrowers Farm: Setame, plus others Altitude: 2240 - 2300 m. Variety: 100% 74158, a catalogued Ethiopian Heirloom variety Processing method: Full natural, with flotation sorting and 20 days of slow, raised bed drying Tasting notes: Cotton candy, white grape, apricot, raspberry juice

It's been a while since we've enjoyed a washed Ethiopian coffee this much. From the Gedeo zone outside of Yirgacheffe, Banko Taratu is a village with over 500 smallholders contributing coffee. Heirloom varieties. Honeydew melon, Orange, Tangerine, Black Tea. Country: Ethiopia Zone: Gedeo District (Woreda): Gedeb Village: Banko Taratu Producers: 500 local smallholders Altitude: 1900-2300 m Varieties: Ethiopia Heirloom Process: Double Fermentation Washed Tasting Notes: Honeydew melon, Orange, Tangerine, Black Tea Importer/Exporter: Falcon Lot Size: 5 bags (60kg)

Our second year purchasing this coffee from the Urban family at Fazenda Rio Brilhante. This coffee is a single variety called Aramosa. Aramosa is a crossbreed between Coffea Racemosa and Coffea Arabica. What is unique about Aramosa is its low levels of caffeine content without post processing decaffeination methods. A single farm, full natural, light-roast coffee from the Minas Gerais region of Brasil. Lemon frosting, cane sugar, white florals, dried berries. Country: Brasil Region: Minas Gerais Town: Near Coromandel Farmers: Two generations of the Urban Family Altitude: 900 - 1150 m. Variety: Aramosa Processing method: Full natural, with patio drying Tasting notes: Lemon frosting, cane sugar, white florals, dried berries Importer/Exporter: Falcon/Los Volcanes Our Purchase: 10 (69kg) bags

Another beautiful natural processed coffee from Luis Alberto Balladeraz Moncada. We've been purchasing coffee from Luis Alberto since 2019. This coffee is comprised of 100% Maracaturra variety. Black Grape, Dark Chocolate, Cabernet, Ruby Red Grapefruit. Country: Nicaragua Region: Nueva Segovia Producer: Luis Alberto Balladarez Moncada Farm: La Bendición Farm Size: 105 hectares Altitude: 1400-1600m Washing Station: Benificio Las Segovias Variety: Maracaturra Processing: Full natural. Floated and dried on raised beds for 25-30 days. Tasting Notes: Black Grape, Dark Chocolate, Cabernet, Ruby Red Grapefruit. Importer/Exporter: Coffee Quest

A juicy coffee that makes us think of the color red. Our first coffee from Finca El Poso, a farm owned and operated by Issac Luna in Chalatenango, El Salvador. This lot is naturally processed and composed entirely of the Pacamara variety. Red Grape, Raspberry, Cane Sugar, Hibiscus. Country: El Salvador Department: Chalatenango Municipality: Citalá Town: Las Plantes Farm: El Poso Altitude: 1400-1500m Variety: Pacamara Producer: Isaac Luna Processing: Natural. Dried on raised beds for 20 days. Tasting Notes: Red Grape, Raspberry, Cane Sugar, Hibiscus Importer/Exporter: Cafe Imports Our Purchase: 3.7 (30kg) bags

Our 3rd coffee from Don Victor Gutierrez and 2nd from his farm El Mirador in Tolima, Colombia. This time, an anaerobic washed processed Geisha variety. Black Cherry, Toasted Marshmallow, Passionfruit, Strawberry. Country: Colombia Region: Tolima Town: San Agustìn Farmer: Don Victor Gutierrez Farm Info: Finca El Mirador. 10 hectares, 7 planted in coffee. Altitude: 1750-1830 m. Variety: Geisha Processing Method: 36 hours of fermentation in cherry, depulped and then another 24 hours of dry fermentation. Washed and then sun-dried for 20 days. Tasting Notes: Black Cherry, Toasted Marshmallow, Passionfruit, Strawberry. Importer/Exporter: Campesino

A clean and sweet citrus tasting medium roast coffee from Fazenda Rio Brilhante in Brasil. This is the fifth year purchasing coffee from Rio Brilhante, and the fourth straight year offering one of their profiles as a medium roast. Last year the Tropicana, this year the Limão Rosa (pink lemon). This lot is made up of three varieties: Red Catuaí 99, Red Catuaí 144, and Graúna. Meyer lemon, red tea, dark chocolate, and raisin. Country: Brasil Region: Minas Gerais Town: Near Coromandel Farmers: Two generations of the Urban Family Altitude: 900 - 1150 m. Varieties: Red Catuaí 99, Red Catuaí 144, and Graúna Processing method: Full natural, with patio drying Tasting notes: Meyer lemon, red tea, dark chocolate, and raisin Importer/Exporter: Falcon/Los Volcanes Our Purchase: 15 (69kg) bags

This is the tenth year that we have purchased coffee from Rodrigo Sanchez at El Progreso. Truly one of our most valued relationships, and a truly spectacular, every day, house coffee. A single farm, fully washed medium roast from the Huila region of Colombia. Mandarin, brown sugar, vanilla bean, fig. Caturra and Bourbon varieties. Country: Colombia Region: Huila Town: Near Pitalito Farm: El Progreso Farmer: Rodrigo Sanchez Altitude: 1650 - 1800 m. Varieties: Caturra and Bourbon Processing method: Fully washed, with 18 - 24 hour dry fermentation and 8-13 day parabolic drying on farm Tasting notes: Mandarin, brown sugar, vanilla bean, fig Importer/Exporter: List & Beisler/Clearpath

A single farm, medium-roast, female-produced coffee from Margarita Cabrera Poblano, a producer from Totutla, in Puebla, Mexico. This is our first purchase from Margarita. Date, rum spice, candy corn, tobacco. Marsellesa, Garnica, and Caturra varieties. Country: Mexico Department: Puebla Municipality: Totutla Altitude: 1366 m. Producer: Margarita Cabrera Poblano Varieties: Marsellesa, Garnica, and Caturra Processing: Washed. 24-30 hours of dry fermentation. 21 days drying on raised beds. Tasting Notes: Date, rum spice, candy corn, tobacco Importer/Exporter: Crop to Cup

Another coffee from Fazenda Rio Brilhante in Minas Gerais, Brasil. Excitingly, this is a washed process coffee, which is a rare from from Brasil. It is also a single variety called Gaurá, a Catucaí derivative that has adapted to the drier climate of Cerrado in Brasil. This dark-roasted coffee has notes of butterscotch, crème brûlée, dutch baby, and roast. Country: Brasil Region: Minas Gerais Town: Near Coromandel Farmers: Two generations of the Urban Family Altitude: 900 - 1150 m. Varieties: Guará Processing method: Washed, 36 hours of wet fermentation and patio drying Tasting notes: butterscotch, crème brûlée, dutch baby, and roast Importer/Exporter: Falcon/Los Volcanes Our Purchase: 5 (69kg) bags

A chocolatey and sweet dark-roast from a group of women producers. A fully washed, fair-trade, organic coffee grown near La Unión in Nariño, Colombia. Apple, brownie, vanilla, roast. Castillo, Caturra, and Colombia varieties. Country: Colombia Region: Nariño Municipality: La Unión Association: Fundación Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) Farmers: Manos de Mujeres, a subgroup of all women from FUDAM Altitude: 1600 - 2100 meters Varieties: Castillo, Caturra, Colombia Processing method: Fully washed, with mechanical drying in "casa elbas" Tasting notes: Apple, brownie, vanilla, roast

Our first year purchasing coffee from the Totutla community in Puebla, Mexico. This strong, dark-roasted coffee comes from 8 producing families within the village of Totutla, under the name Red de Totutla. Their group is soon forming an official cooperative with the name Cozoltepetl. Garnica, Typica, Caturra, and Marsellesa varieties. Milk Chocolate, pistachio, molasses, honeysuckle nectar, syrupy. Country: Mexico Region: Puebla Municipality: Huitzilan de Serdán Town: Totutla Altitude: 1200-1450 m Producers: 8 families from Red de Totutla/Cozoltepetl Varieties: Garnica, Typica, Caturra, Marsellesa Processing: Washed on farm, raised bed drying for 21 days Tasting Notes: Milk Chocolate, pistachio, molasses, honeysuckle nectar, syrupy Importer/Exporter: Crop to Cup

A sugarcane decaf coffee from smallholder producers throughout Huila, Colombia. Comprised of Colombia, Castillo, and Caturra varieties. Graham spice, caramel, red apple, and balanced. Country: Colombia Region: Huila Altitude: 1400-2000m Producers: Various smallholders Varieties: Castillo, Colombia, Caturra Processing: Washed Sugarcane EA Decaf Tasting Notes: Graham spice, caramel, red apple, balanced Importer/Exporter: Cafe Imports

A sweet decaf coffee with apple acidity from the ASORCAFE association in Inzá, Cauca, Colombia. Before being decaffeinated with Ethyl Acetate derived from sugarcane, the coffee is processed as fully washed. Golden delicious, caramel, brown butter, allspice. Tabi, Colombia, Caturra, Castillo, and Pink Bourbon varieties. Country: Colombia Region: Cauca Municipality: Inzá Altitude: 1800-2080m Producers: Smallholder members of the ASORCAFE Association Varieties: Tabi, Colombia, Caturra, Castillo, and Pink Bourbon Processing: Fully washed. Dried on raised beds in parabolic tents. EA Sugarcane Decaf. Tasting Notes: Golden delicious, caramel, brown butter, allspice Our Purchase: 10 (69kg) bags Importer/Exporter: Falcon

This decaf espresso blend contains: Colombia ASORCAFE Decaf: A washed coffee grown by members of the ASORCAFE cooperative in Inzá, Cauca. Tabi, Colombia, Caturra, Castillo, and Pink Bourbon varieties. Sugar cane (ethyl acetate) decaf. Colombia Decaf de Caña: A washed smallholder lot from producers throughout Huila, Colombia. Colombia, Castillo, and Caturra varieties. Sugar cane (ethyl acetate) decaf. Tasting notes: Apple, caramel, baking spice, syrupy

Our signature espresso blend. Typically 3 bean. Always seasonal, versatile, and delicious. This espresso blend contains: Ethiopia Bekele Belaychow: A naturally processed coffee from a farm/collection station owned by Bekele Belaychow in the Bensa woreda of Sidamo. 74158 heirloom variety. Brasil Rio Brilhante Tropicana: A full natural, single farm coffee produced near Coromandel in Minas Gerais by the Urban family. Yellow Catucaí 2SL and Yellow Catuaí 20/15 varieties. Papua New Guinea Waingar: A washed, community coffee from the Waingar cluster group in Chimbu, Papua New Guinea. Primarily bourbon variety, with trace Kent. Tasting notes: Orange, Peach, Milk Chocolate, White Florals

A bright and fruit forward single origin espresso offering. Bekele owns and operates two farms in Bombe and Kokose with his son Beletano. As a leading producer in Bensa, and controlling his own destiny with an export license, Bekele purchases coffee cherries from over 100 nearby smallholders and processes their coffee along with his own. This coffee comes from his own farm in Kokose called Finshawa, which also functions as the collection station for neighboring smallholders. Stone fruit, peach, white florals, sugary. Ethiopia heirloom 74158 variety. Country: Ethiopia Region: Sidamo District (Woreda): Bensa Producer: Bekele Belaychow Altitude: 2200 m Collection Station: Finshawa, near Kokose Variety: Ethiopia Heirloom 74158 Process: Natural. Dried for ~18 days on raised beds under shade. Tasting Notes: Stone fruit, peach white florals, sugary. Lot Size: 92 bags (60kg) Importer/Exporter: Crop to Cup

A tea product from coffee bean skins & mucilage. Dosing: 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! A 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.

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!