Our coffee
The chicory isn't nostalgia. It's the recipe.
Coffee got cut with roasted chicory root here because coffee was scarce, and then people decided they liked it better that way. We agree with them.
Our blend runs about four parts coffee to one part chicory — enough to round off the edge of a dark roast and give it that thick, almost sweet finish that milk sits on top of instead of disappearing into.
We roast on Sundays. If you want a bag, ask at the counter.
