The Cup

The Cup sources single-origin beans directly from small farms in Guatemala and Ethiopia, roasting them in small batches each Tuesday and Friday to ensure peak freshness for their two neighborhood locations. Their baristas pull shots on a vintage La Marzocco machine and refuse to serve any coffee more than five days post-roast, often selling out by afternoon rather than compromising on quality. What started as a weekend farmers market booth has grown into a local institution where regulars know to arrive early for the limited-release seasonal blends.