Reverence Coffee East Peoria

Taste: Milk Chocolate, Citrus Origin / Region: Guatemala & Ethiopia Altitude: 1800m Process: Washed

The pumpkin pie syrup is made in house using a signature blend of whole spices as well as real pumpkin purée. *Can be served with espresso or chai

Steamed milk with a flavor. Can make iced or cold.

The chai you know and love from us, but adding our house made pumpkin pie syrup- using a signature blend of whole spices as well as real pumpkin purée.

Earl Grey Tea Latte with Vanilla

Blackberry Lemon Syrup w/ Tonic. (Iced)

Embroidered logo, custom leather tag, lightweight fabric

Embroidered logo, custom leather tag, lightweight fabric

Taste: Milk Chocolate, Citrus Origin / Region: Guatemala & Ethiopia Altitude: 1800m Process: Washed

Taste: Strawberry, Raspberry, Citrus Origin / Region: Chirinos, San Ignacio Altitude: 1700m Variety: Caturra Process: Natural Efrain Carhuallocilo Salvador owns 4 hectares of land in the El Corazon village in Chirinos district. Efrain is one of the most innovative producers in all of Peru and his farm and wet mill are run with extreme care and precision. Efrain competed in the very first Cup of Excellence competition in Peru and placed 2nd, and many consider his to the be the best coffee of that competition, even though it didn't win. Prior to and since competing Efrain has won several local and national competitions and is most likely the most decorated producer in Peru. Efrain grows Caturra (yellow and red) and Geisha varieties.

Origin: Honduras Finca Terrerito Variety: Multiple Process: Parainema, Lempira Notes: Dark Chocolocate, Sweet Red Licorice, Hazelnut

Origin: 75% Brazil Minas Gerais, 25% Ethiopia Uraga Variety: Peaberry, Heirloom Process: Brazil – Pulp Natural; Ethiopia – Natural Notes: Milk Chocolate, Raspberry, Brown Sugar This would be our “desert island” coffee. Our staple bean is always consistent (like a free-throw should be), but hits like a slam dunk. Currently a blend of a chocolaty Brazil and a bright Ethiopia Natural, this coffee always fills the same role on our menu slot: a chocolaty coffee with some subtle fruitiness that tastes great AND interesting no matter how you brew it, no matter your coffee knowledge. Find this coffee on espresso at our cafe year round.

Origin: 60% Colombia Isnos, 40% Kenya Nyeri Estate Variety: Caturra, SL34, SL28, Riuru 11 Process: Colombia – Natural; Kenya – Washed Notes: Green Apple, Razzleberry, Paid Time Off Every season we release a special coffee that matches the mood of the time of the year. Tanlines is hitting our shelves with a splash. Delicious hot or iced, this bean compliments every pool day and summer night bonfire. The production of this blend was a labor of love resulting in a fruity and refreshing cup.

Classico Blend Classico is a developed traditional American style roast, a flavor profile intentionally crafted for those that like their coffee with milk, cream or plant based mylks. With a longer/deeper roast development we are able to caramelize the sugar-dense coffees that make up the blend for a richer and more decadent flavor profile. Employing a washed Central or South American coffee along with a naturally processed Ethiopian look for dark chocolate and undertones of winey berries. This coffee can be enjoyed with many different brew methods.

mod(e)caf is a half-caff blend. For those of you sensitive to caffeine or looking to drink coffee late this coffee is for you. A blend of a caffeinated pulped natural Brazil and an exceptionally processed and decaffeinated Colombian coffee from wonder producer Jario Arcillia. This Colombian Castillo is frighteningly good, think tropical fruit punch and colombian sugar (panela), this is not your grandma's decaf. This coffee was carefully hand-picked in order to select only the ripest cherries and then hand sorted to remove any defects. The coffee is sundried on raised beds in temperature-controlled conditions until the ideal moisture content is achieved. This decaffeination process is unique. The caffeine is extracted from the bean using sugar cane and water which enhances sweetness while maintaining coffee attributes. And with only 20% of the blend caffeinated you can sleep easy in the knowledge that this coffee will not get the blood pumping through your veins.

Balearic Beans Blend Coffee Review https://www.coffeereview.com/review/balearic-beans/ Our Balearic beans blend is the most modern and euphoric blend we offer. A blend of washed coffees from Colombia and Ethiopia alongside some wildly innovative fruit-fermented coffees from Colombia. Impeccably sourced and delicately roasted, this is a hands-in-the-air kind of blend. With 30% of this blend now a co-fermented Colombian castillo the results are even sweeter. Look for sweet tea-like qualities with fruity undertones. This coffee can be enjoyed with many different brew methods, but it's when served over ice that it's the very definition of blissful.

Varietal: Pink Bourbon/ Washed Heirloom Ethiopian Region: Armenia, Quindio, Santa Monica Altitude: 1800-2000m About the Cup Similar to the rest of Jairo’s co-fermented coffees, This lychee co-ferment is chuck full of fruity flavors. It tastes of fruits such as lychee, peach, passionfruit, strawberries, and kiwis. It has the sweetness and aroma of cacao nibs and molasses, and possesses a lively and refreshing aftertaste of Sauvignon Blanc wine. About Co-Fermentation Process The coffee cherries are carefully selected when perfectly ripe. Then, they undergo a special fermentation process without air, with both the pulp still on and wine yeast, along with the addition of chopped strawberries. Once this dry fermentation is complete, the coffee cherries are pulped and spread out on raised beds with more strawberries, allowing them to dry until they reach the desired moisture level. We blend the coffee with 50% of a washed Ethiopian to balance out the cup.

Varietal: Caturra & Colombia Region: Picuma, Suaza, Colombia Altitude: 1450-1600m About the Cup We experience a profound and lingering sweetness that captivates the palate. The structure is excellent, providing a well-balanced and harmonious framework of flavors. Notes of ripe cherries emerge prominently, adding a delightful fruity dimension. The acidity is perfectly balanced, enhancing the overall taste without overwhelming it. This coffee's clean profile and the unique processing method ensure that the fruity characteristics shine through beautifully, resulting in a cup that is both refreshing and satisfying.

natural, 900-1100 m Variety: mixed varieties Cup profile: dark cherries, orange notes, hazelnut and chocolate Intensely creamy, sweet, full-bodied and low in acidity - this espresso from Brazil has what it takes to be a permanent guest in your cup, it simply suits every occasion and preparation method. Dark cherry and orange notes, hazelnut and chocolate complement each other to create an incredibly round, balanced cup whose creaminess is second to none. Due to a medium/medium dark roast, this coffee has less acidity and is therefore perfect for espresso lovers who like it a bit more classic and less fruity.

Nestor Lasso, El Diviso, Huila Natural, 1750 m Variety: Ombligon Cup profile: cherry, red fruits, sweet, pineapple, sugar, cane sugar, a hint of licorice But first things first - have you ever heard of Ombligon? This unusual variety grows in Huila in south-western Colombia and its exact origin is unclear. Despite some similarities with other Colombian varieties, it is completely unique. Visually alone, the beans are rather large and have a very characteristic shape. Hence the name: Ombligon is Spanish and means navel. The taste is defined by complex and dense aromas (red fruits, sweet, pineapple, sugar, cane sugar, a hint of licorice) with an incredibly smooth mouthfeel that will stay with you for a long time. About the processing: As you may remember, Nestor Lasso specializes in innovative fermentation methods, which results in particularly exciting coffees. The mostly overripe coffee cherries are packed in ba

Inmaculada Coffee Farms, Pichindé, Valle del Cauca Variety: Pink Bourbon anaerobic natural, 1700-2000 m Cup profile: Peach, red apple, caramel toffee, malty, red grapes, a hint of vanilla

anaerobic flower culture, 1200-1400 m Variety: F1 Centroamericano Cup profile: floral, yellow stone fruits, pineapple, caramel, honey, citric acidity, silky body The floral notes of this coffee are no coincidence, as it undergoes a very special processing: anaerobic flower culture processing. We are delighted to present this special coffee to you exclusively!