Pipers Lab Menu

espresso + milk + foam

4oz - espresso + milk

espresso + chocolate milk

espresso + half & half

espresso + water

choose one of current coffee roasts to enjoy

Nitrogen infused cold brew

nitro cold brew + bourbon cherries + tonic water

cold brew + house made cream soda

matcha whisked in Moroccan mint tea + chocolate milk + vanilla syrup

fall spice cold foam layered over a lightly sweetened americano

house made apple cider combined with our signature chai concentrate. topped with cinnamon. enjoy hot or iced. try it with a matcha shot. available 16oz only.

espresso + choice of milk with a magical blend of those fall flavors including cinnamon, clove, cardamom, & nutmeg.

matcha + elderflower tonic + soda water

pipers chai concentrate + milk

red grey tea + honey syrup + half & half

A caffeine free version of Earl Grey using the finest Rooibos enhanced with organic Sicilian bergamot oil. Resulting in an absolutely deliciously rich, flowery tea with bright citrus notes.

Our Moroccan Mint was inspired by the souks of Marrakesh. A traditional blend of Gunpowder green tea and fine organic Mediterranean spearmint. Soothing to the digestive system served hot, refreshing to mind and body served iced, especially in the summer! Add some sugar for a true Moroccan experience.

This coffee seems to fit comfortably on the tongues of those who love natural Ethiopians. With notes of blueberry, pineapple, cocoa, figs, and the occasional hint of blackberries, we are sure you will enjoy diving deep into a warm cup of this liquid. The Aricha Mill is a washing station owned and operated by Cherab na Betesebu and his family where coffee producers from over 650 small farms deliver their ripe cherries to Aricha Mill.\n\nTasting Notes: Blueberry, Pineapple, Figs, Cocoa\n\nRoast level: light \n\n12oz bag of freshly roasted coffee

This coffee hailing from the Huehuetenango region of Guatemala boasts crisp malic and citric acidity, a full body, and toffee sweetness. These coffees tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer. The indigenous population in and around Huehuetenango plays a large role in the coffee production here, and coffee accounts either directly or indirectly for roughly 80 percent of the local economy.\n\nTasting Notes: Apple, Caramel, Chocolate, Raisin \n\nRoast Level: Light to medium\n\n12oz bag of freshly roasted coffee

The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The "collective" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping. The Mustofa family has produced a coffee with pronounced flavors of dark fruit, baker's chocolate, and molasses. \n\nTasting Notes: Baking chocolate, molasses, brown sugar, pomegranate \n\nRoast level: medium-dark\n\n12oz bag of freshly roasted coffee

Cristal represents an amalgam of coffees from across Mexico's growing regions, including Veracruz, Oaxaca, and Chiapas. These coffees are mild in profile and affordable, which makes them versatile as blend components as well as straightforward options for a clean, easy-drinking single-origin offering.\n\nTasting Notes: Milk chocolate, Cashew, Caramel\n\nRoast level: Medium\n\n12oz bag of freshly roasted coffee

The Decaf Mexico Esmeralda EA Natural Process is decaffeinated using Ethyl Acetate (EA). In this extensive method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. After such a process has taken place, the beans are roasted in such a way that accentuates their cherry and chocolate like sweetness for an enjoyable cup of decaffeinated coffee.\n\nTasting Notes: Milk chocolate, cherry, almond\n\nRoast level: Medium\n\n12oz bag of freshly roasted coffee

Introducing our newest dark roast coffee: Sumatra Mandheling. Growing up in the South we are often taught from a young age that good coffee should be strong enough to chew and put hair on your chest. In the world of third wave coffee, this way of roasting coffee has often been frowned upon. Nevertheless, we’ve found a beautiful coffee from the North Sumatra province in Indonesia that when roasted to a dark level, releases flavors of dark chocolate, vanilla, fig, and cherry for the ones who love that classic dark roast. \n\nSumatran coffees have long been distinct for their earthy, savory, somewhat vegetal or herbaceous characteristics, in part contributed by the climate and the mix of varieties grown, but also due to a specific post-harvest processing style called Wet-Hulling, or locally known as Giling Basah, which imparts much of the unique qualities these coffees have. Those earthy, savory, and vegetal notes would be overbearing in a light roast, but when they’ve been caramelized through a longer and darker roast they take on a richer quality. When we taste this coffee now as a traditional dark roast it’s savory and vegetal characteristics are deep, interesting, and sweet.\n\nThe best brewing method for this coffee would be your regular run-of-the-mill drip coffeemaker. Mr. Coffee’s are welcome!\n\nThe best way to enjoy this coffee is with milk/cream and sugar. The fat of the milk or cream will hold up well with the oils in the coffee, and the sugar will pair well with the smokiness of this coffee.\n\nTasting Notes: Cherry, dark chocolate, vanilla, fig\n\nAroma: Sage, Cherry, Vanilla, Black Pepper, Tobacco, Cumin\n\nBody: Sticky, Dry, Thick\n\nFinish: Vanilla, Dark Chocolate, Cedar, Pipe Tobacco\n\nRoast level: dark\n\n12oz bag of freshly roasted coffee