Coffee Haus

Coffee Haus sources single-origin beans directly from small farms in Guatemala and Ethiopia, roasting them in small batches to highlight each region's distinct flavor profile. Their two locations feature a rotating selection of brewing methods, from traditional pour-overs to cold brew aged in oak barrels, allowing customers to experience how different techniques transform the same beans. The baristas undergo months of training to guide guests through tasting notes and help them discover new favorites based on their palate preferences.