Four Corners Coffeehouse

Four Corners Coffeehouse sources single-origin beans directly from small farms across four continents, roasting each batch in-house to highlight the unique terroir of each region. Their two locations feature a rotating seasonal menu where customers can taste the same Ethiopian varietal processed three different ways, or compare how altitude affects flavor in their signature Central American blends. The baristas undergo extensive cupping training to guide customers through tasting notes that go far beyond the typical "smooth and rich" – think jasmine florals from their Yirgacheffe or the brown butter finish in their Guatemalan Huehuetenango.