Menu

Not sure how the house works? First time here? →

• Chuva

  Barista's note: A concentrated, medium-bodied pull: plum acidity, late sweetness. Lightly toasted finish. Best at the corner table.

  • Roast: Medium roast
  • Origin: Brazil
  • Technique: Espresso

• Escusas

  Barista's note: Slow extraction, dense velvety body, a firm cocoa bitterness. Restrained acidity, a long, dry finish. Best taken seated, without sugar.

  • Roast: Dark roast
  • Origin: Brazil
  • Technique: Pour-over

• Everything I Need

  Barista's note: A short infusion, caffeine-free. Soft tannins, a trace of pear, barely any astringency. For the last cup of the evening.

  • Roast: Decaf
  • Origin: English Teas
  • Technique: Espresso

• Mil formas

  Barista's note: Medium body, translucent in the cup, with green-apple acidity. A brief caramel sweetness, then a long, faintly bitter finish. Best sipped slowly, seated.

  • Roast: Medium roast
  • Origin: Brazil
  • Technique: Espresso

• O ano dos dois infinitos

  Barista's note: A short, dense pull, firm bitterness, cutting acidity. Dry, uncompromising finish. Best taken seated, with the table clear.

  • Roast: Dark roast
  • Origin: Brazil
  • Technique: Espresso

• O que me dói

  Barista's note: Short pull, dense body, the bitterness of roasted cacao. Almost no acidity, a dry finish. Take it standing, no sugar.

  • Roast: Cold brew
  • Origin: Brazil
  • Technique: Espresso

• O que tocas

  Barista's note: Medium body, exact citrus acidity, a caramel sweetness. A short pull with a clean hazelnut finish. Best taken at the bar.

  • Roast: Medium roast
  • Origin: Brazil
  • Technique: Espresso

• Os pássaros morrem

  Barista's note: Concentrated and cold, with citrus-peel bitterness and barely any sweetness. Dense texture, long finish. Take in small sips, no ice.

  • Roast: Cold brew
  • Origin: Brazil
  • Technique: Espresso

• Para nunca te esqueças

  Barista's note: A short, dense extraction, full-bodied with a cocoa bitterness. Thick crema, low acidity. Serve piping hot.

  • Roast: Medium roast
  • Origin: Brazil
  • Technique: Espresso

• Perdida

  Barista's note: Short and dense, with a tight crema and plum acidity. A long cocoa finish. Best taken standing, no sugar.

  • Roast: Medium roast
  • Origin: Brazil
  • Technique: Espresso

• I Feel, Therefore I Write

  Barista's note: Dark roast, velvety body, low acidity. Best enjoyed sitting down. A long finish that takes its time leaving.

  • Roast: Ristretto
  • Origin: Colombia
  • Technique: Espresso

• Pode ser chuva

  Barista's note: A short pull, medium-bodied with restrained citrus acidity. Hazelnut on the nose, a dry finish. Best enjoyed sitting down.

  • Roast: Medium roast
  • Origin: Brazil
  • Technique: Espresso

• Saudade volume único

  Barista's note: A short, gentle pull with pale honey sweetness and delicate acidity. Silky texture, soft finish. Needs no sugar.

  • Roast: Light roast
  • Origin: Brazil
  • Technique: Espresso

• Suavemente

  Barista's note: Dense body, exact citrus acidity, a short pour. Finishes dry, with a discreet cocoa bitterness. Best taken standing at the bar.

  • Roast: Medium roast
  • Origin: Brazil
  • Technique: Espresso

That combination isn't on our menu yet.Clear filters

Got a coffee to serve? I'll taste it. Bring your coffee →