Reverence Coffee East Peoria

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

Ube Latte with orange and vanilla, topped with an orange twist. Best enjoyed over ice.

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

Choose one upon pickup

Choose one upon pickup!

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

Taste: Peach, Dried Fruit, Juicy Origin / Region: Colombia & Ethiopia Altitude: 1500-1800m Process: Washed

Taste: Stone Fruits, Coconut Origin / Region: El Dorado & Las Flores, Santa Barbara Altitude: 1550-1600m Variety: SL28 Process: Washed Flor Dorado is our first of three coffees to introduce from excellent producers out of Honduras. This first offering is made up of solely SL28 variety. SL28 is a Kenyan variety that was planted in Honduras in 2016 as an experiment. After a very positive result, our friends at San Vicente now have several farms producing this varietal. Flor Dorado is produced by Pedro Sagastume and Noe Contreras out of El Dorado and Las Flores. This is an exceptionally clean coffee yielding a stone fruity cup.

Taste: Citrus, Spice, Chocolate Origin / Region: Cauca, Caldas, Tolima Altitude: 1700-1900m Variety: Various Process: EA Sugarcane Decaf Atunkaa is not only a delicious decaf cup, but one you can feel good about drinking. Our exporting and importing partners shared this offering with us and while its flavor profile had us sold, the traceability behind it is what ultimately sealed the deal. Atunkaa comes from coffee associations and farmers out of Cauca, Caldas, and Tolima. Purchasing this coffee pre-decaffeination allows our exporting and importing partners to see the price per lb paid to farmers.

Yeast Fermentation Taste: Plum, Citrus, Chocolate Origin: Carmo De Mata, Minas Gerais Process: Natural

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

Origin: Brazil Minas Gerais Variety: Peaberry Process: Pulp Natural Notes: Chocolate Milkshake, Nutty, Nice

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: Colombia Huila Variety: Castillo, Colombia, Caturra Process: Ethyl Acetate Decaf Notes: Brownie, Dark Cherry, Molasses

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.

Origin: Nyeri, Mount Kenya Variety: SL34, SL28, Riuru 11 Process: Washed Notes: Golden Raisin, Raspberry, Apricot

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.

About the Cup: Edwin Noreña's "sequential processing" is both highly intensive and produces a remarkably exquisite cup profile, characterized by exceptional flavor clarity and an incredibly "clean" finish. This coffee offers a woody, cinnamon-spiced fragrance with delicate vanilla and cinnamon water notes. It has medium citrus acidity, a light body, a spicy mouthfeel, and a lingering lemon peel aftertaste.

Edwin Noreña's "sequential processing" is both highly intensive and produces a remarkably exquisite cup profile, characterized by exceptional flavor clarity and an incredibly "clean" finish. This coffee tastes like strawberry jam, and a long candy coated finish.

This exquisite coffee delights with the aroma of ripe strawberries, vibrant red fruits, and candy mouthfeel. Its bright acidity and syrupy smooth body create a harmonious balance. The finish beautifully carries over all the delightful aroma and flavor notes, making for a memorable experience.

lemonade, vanilla, honey, golden kiwi, black tea, gooseberry, mandarin

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!