still, artificial carbonation, natural carbonation - 4oz

almond sous vide coffee layered with deep flavors of rum and honey complimented by sparkling pear juice and a tarragon and ginger foam - 5oz - paired with flakey orange croquantes

low-temp sous-vide prepared costa rica - 4oz - paired with pastelitos de wojapi drizzled in a balsamic reduction

colombia anaerobic espresso blended with peach and violet topped with an orange tobacco cloud - 8oz - paired with a red wine dark chocolate alfajor

a deep and bitter drinking experience - 4oz - paired with a traditional piece of kugelhopf

cascara tea infused with nitrogen gas - 4oz - served alongside traditional malabi

a traditional Chinese tea ceremony

ingredients: coffee, almonds, pear, alcohol, honey, tarragon, ginger. see below for coffee info:

producer: ivan solis / origin: santa maria de dota, tarrazu, costa rica / elevation: 1500-1900masl / variety: catuai / processing: cinnamon anaerobic washed - coffee is pulped, combined with cinnamon powder, fermented anaerobically 3-7 days.

ingredients: espresso, Chowards Violet, peach, alcohol, tobacco

staled coffee reanimated via flannel filter.

dried coffee flesh cold brewed and infused with nitrogen gas.

a flakey pastry filled with a rich orange creme

a sweet pastry enclosing a sweet and tart fruit jam

a rich sandwich cookie layered with a deep red wine and dark chocolate ganache

traditional german sweet bread topped with almonds

middle eastern milk pudding garnished with a bright fruit syrup