The Cracked Bean Roastery Menu

Our baristas have created monthly Lotus energy drink for you to enjoy\nRefreshing and Cheery :: \nTHE FIZZ::: RED RASPBERRY AND ALMOND

Plain cup of joe - our medium and dark roasts rotate daily as we keep the beans that go into your daily cup fresh.

Need that extra pick up? our cup of joe with a shot of espresso

Our custom blended and steeped cold brew that is nitrogen pushed and triple filtered for a deeply satisfying smooth drink.\nAlso available in decaf for those that love the taste but prefer to limit caffeine intake.\n\n\n

Our custom blend of medium and dark roasts flash chilled for a smooth iced coffee

White lotus feature’s coffee fruit (cascara) with nature's elite "adaptogenic” botanicals, natural caffeine from green coffee beans, and pure cane sugar. mixed with any of your favorite monin flavored syrups to create any flavor and color in the rainbow and topped with soda water.

Espresso blended with nostalgia chocolate's single origin sipping chocolate and then topped with steamed and foamed milk. Iced mochas made with monin 's dark chocolate sauce (standard double shot of espresso).

Black coffee with hot steamed milk added.\n\n

Espresso with water (hot or iced) (standard double shot of espresso).\n\n

Custom blended specialty teas sachets - black, green, & herbal.\n\n

This chai is bold, spicy, and perfectly sweetened with honey and jaggery - reflective of authentic Indian masala chai. topped with nutmeg and cinnamon.\n\nBy: 1 stripe chai co.\n\n

Earl grey tea with steamed milk and lavender & vanilla syrup.\n\n

A delicious blend of our chai and apple cider topped with nutmeg and cinnamon.\n\nChai by: 1 dona chai co.\n\nCider by: beak & skiff apple cider.

Espresso added to our chai that is bold, spicy, and perfectly sweetened with honey and jaggery - reflective of authentic Indian masala chai. Topped with nutmeg and cinnamon

Nostalgia chocolate's custom hot chocolate and topped with steamed and foamed milk.\n\n

A milk-based espresso drink using steamed 1/2-and-1/2(standard double shot of espresso).\n\n

Equal parts double espresso, steamed milk, and steamed milk foam, & a dash of cinnamon on top (standard double shot of espresso).\n\n

Espresso mixed with a roughly equal amount of warm milk (standard double shot of espresso).\n\n

Espresso with a small amount of foamed milk (standard double shot of espresso).\n\n

Steamer is a hot milk-based drink that's flavored and sweetened with monin syrup of your choice (no caffeine).

An italian soda is a soft drink made from carbonated water and flavored syrup.\n

Beak & skiff apple cider. Hot cider is steamed topped with cinnamon & nutmeg.

our rendition of cinnamon rolls - fresh baked with thick ribbons of cinnamon and sugar covered with a chai cream cheese frosting\n\n

Crafted from carefully layered all-butter danish dough folded over decadent milk chocolate filling, these craveable danishes bake up to have a golden brown color, flaky texture, and buttery flavor with a sweet milk chocolate center.

Rich, buttery, crescent-shaped roll of rich buttery leavened dough.

APPLE danish - this APPLE packed, covering a silky danish on perfect flaky and buttery croissant crust.

BLUEBERRY danish - this berry packed, covering a silky cream cheese danish on perfect flaky and buttery croissant crust.\n\n

Crafted from carefully layered all-butter danish dough folded over creamy filling with leeks and parmesan cheese, these flavorful danishes bake up to have a golden brown color, flaky texture, and buttery flavor with a savory kick.

Our rendition of the famous Greek pie - made of perfectly flaky croissant dough with a comforting filling of spinach and feta cheese nestled in.

Rolled oats, creamy peanut butter, ground flaxseed, local buckwheat honey, vanilla, bittersweet chocolate chips. Gluten free, vegetarian. \n\n

A warm and flaky ham and cheese croissant is an elegant sandwich that can make you feel like you've been transported to a french bistro.

Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture.\n\n

Mylk labs' oatmeals are made with whole grain, gluten-free oats.\n\n

Cardamon pecan banana bread topped with pecans.

quiches by the slice; variety is seasonal and changes daily (crafted by sweet praxis)

CURRENT SCONE::\nVEGAN. The soft and flaky dairy-free scone is made with chunks of dark chocolate & toasted hazelnuts.

small batch crafted soups that change based on the season and what is locally fresh

This hearty jumbo muffin is packed with fiber and nutrients as well as flavor. Ingredients include zucchini, carrot, flaxmeal, maple syrup, apple sauce, and pecans.

Cerrado is a region in the state of minas gerais, the largest coffee-producing state in brazil. coffee has been a major crop in this region since the 1980’s mainly because of the devastating black frost of 1975 that forced growers from the parana region to relocate north to cerrado and other areas of minas gerais. the coffee is grown in rich soil that the natives call “terra roxa” or “red earth” and other factors such as consistent rains, high daytime temperatures, and dry winters combine to make the cerrado region ideal for producing coffee.\ntasting notes; walnuts, toffee, cocoa.\nAcidity: low.\nBody: average\nSweetness: average.\nElevation: 1200 meters.\nVarietals: acaia, bourbon, mundo novo, red catuai & yellow catuai.\nProcess: natural.\nDrying: patio and solar dried machine.\n\n

Huila is known as one of colombia’s most productive coffee-producing regions and acevedo is one of huila’s most productive towns. the region is known for its varied geography and climate, though it is consistently able to put out sweet, clean, bright coffees year after year. this has led to a denomination of origin status for coffees from huila recognizing each of these characteristics. this particular lot is sourced from the area around acevedo.\nTasting notes: caramel, pear, plum, acidity: high, body: average, sweetness: high, elevation: 1400 meters, varietals: caturra, colombia, castillo, process: fully washed, drying: mechanical dryer.\n

In 1960 a group of 228 small coffee producers in san marcos de tarrazú came together to establish co-op tarrazú. at this time they came together with the goal of establishing equal profits and a voice for small producers, something that was previously dominated by large producers in the region. this co-op has grown to become one of the most important contributors to the economic development of the los santos region of tarrazú. today the co-op assists its more than 5,000 members with technical assistance, low-cost loans, and affordable fertilizers. about 80% of their members are small producers with farms of 4 hectares or less. they employ approximately 10,000 people throughout the year, either directly in coffee production or in supporting roles, allowing co-op tarrazú to control the entire production process for their coffee from harvest through sorting, milling and exporting. this level of control allows for constant evaluation which leads to consistent quality year after year.

Colombia royal select decaf comes from small family-owned farms in the colombian “coffee triangle.” the main harvest is between october and january, and the “mitaca” harvest is between april and june. small coffee producers pick and process their coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the rain.\nTasting notes: cocoa, caramel, acidity: low, body: above average, sweetness: average, elevation: 1500 meters, varietals: castillo, process: mountain water process decaf, drying: vertical dryer.

Established in 1999, the Oromia Coffee Farmers Cooperative Union has quickly become the largest Fair Trade coffee producer in Ethiopia. The OCFCU was formed when 23,691 members of 35 small cooperatives came together with the goal of exporting their coffee directly to the specialty market. All six of their Oromia Highland Coffee varieties (Yirgacheffe, Sidamo, Limu, Lekemptl, Jima, & Harrar) are grown by indigenous farmers in the southwestern rainforests of Ethiopia. Oromia’s coffee is heirloom, forest-grown, & organic. In 2005, the cooperative was awarded first place for their unwashed coffee in the East African Fine Coffee Association cupping competition. Of the top ten qualifiers in the competition, three were Oromia members. Focusing on 100% organic production, Oromia produces approximately 70 containers annually and has over 7,000 members who are Fair Trade certified. Given the proud history of Ethiopian coffee, and the unique flavors and aromas of this cup, this Organic Ethiopian is sure to please even the most critical palate.\nTasting notes: blackberry, dark chocolate, strawberry\nacidity: high, body: average, sweetness: above average, elevation: 1500 - 1800 meters, varietals: ethiopian heirloom, process: natural, drying: raised beds.

yirgacheffe is perhaps one of the most iconic coffee-producing regions in the world. coffee is produced at extremely high altitudes in iron-rich, acidic soils that create an optimal growing condition for specialty coffee. washed yirgacheffes like this one typically have bright, floral cupping profiles. This lot comes to us from relatively small family-owned farms in the gedeo region of yirgacheffe, which is named for the group of people living there. coffees are washed, then placed on raised beds for even drying. the resulting cup is very much in line with the classic yirgacheffe profile; bright and floral with a tea-like body.\nTasting Notes: Lemongrass, Tangerine, Honey, Floral, Peach, Black Tea, acidity: High, body: Above Average, sweetness: High, elevation: 1880 meters, varietals: Ethiopian Heirloom, process: Fully Washe, \nDrying: Raised Beds.

The Kenya aa plus muchai estate comes from the gatunyo-kigio farmers cooperative society located in the muran’ga county, which is south of nyeri. this cooperative has four factories, one of which is the “muchai factory” which supplies this aa plus offering. the muchai factory consists of 210 men and 104 women. collectively they are responsible for 218 acres of coffee producing land. the coffee undergoes a washed process where fully ripe cherries are pulped, fermented and washed. the muchai factory uses water from river chania and river kiama to process the cherries. the coffee is dried slowly over the course of 2-3 weeks until it reaches the optimal moisture content of 10-12% acceptable for exporting. after dry milling, this coffee is stored in nairobi and shipped out of mombasa.\nTasting notes: lemongrass, tangerine, honey, floral, peach, black tea, acidity: high, body: above average, sweetness: high, elevation: 1650 meters varietals.

Sumatra mandheling g1 dp gayo mandiri is produced by members of the amin family. mr. amin is a 2nd generation coffee producer who has operated approximately 1,200 hectares of production since 1995. the farm also produces oranges, potatoes, nuts and avocados. gayo mandiri is a group is made up of over 1,000 local producers and is directed by mr. amin. each of these producers operates their own farm, with milling and final preparation done at a central mill in takengon. the finished coffee has a heavy body, with notes of mild cherry and a tangy finish.\nTasting notes: cedar, black licorice, bakers chocolate, acidity: low, body: above average, sweetness: above average, elevation: 1100 meters, varietals: catimor, timtim, process: wet hulled, drying: patio drying.

Custom blended specialty teas sachets - black, green, & herbal.\n\n

Cold brew beans that are the perfectly blended by our roaster for the most refreshing cup of cold brew