Through online ordering, we connect hungry people with the best local restaurants. Explore restaurants near you to find what you love.
Order popular dishes from a variety of restaurants. Get your order delivered or pick it up.
Milk chocolate, black cherry, fudge, comforting, and balanced. February house blend (read February house, blend) is our flagship blend of seasonal coffees, designed to emphasize sweetness and balance in the cup. Versatile and approachable, this blend makes a creamy, and sweet espresso that works great with or without milk, as well as a wonderful chocolaty filter coffee option. The components of this blend will change often with respect to seasonality, but the flavor profile will remain consistent. Currently, February house is comprised of venteños, a washed coffee from nariño, Colombia, and Koke honey, honey processed coffee from jirga chief in Ethiopia. Look for a sweet and.
Tropical fruits, blackcurrant, green apple, expressive and distinct. This tiny, one bag nano-lot offers us one of the most profound expressions of terroir that we've seen in a coffee all year. Deeply fruited, juicy, and sweet, this coffee comes to us from Yolanda Moncayo and his farm in the North part of nariño. Here, large temperature swings between day, and night force more sugars, and acids to develop inside of coffee cherries, leading to incredible and distinct flavors of tropical fruits, deep and juicy blackcurrant and mouth-watering green apple.
Caramel, black tea cocoa, classic, and refined. No ifs, no buts, decaf can be and should be absolutely delicious. And so, we've gone out of our way to find the most delicious decaf that we possibly could and settled on this one - a single producer, sugar cane processed decaf from ana Mustafa. Ana and her family have been growing coffee in risaralda for generations, but this is one of her first attempts at producing a decaf and we couldn't be more impressed. This decaf has gone so well, in fact, that we hear she plans to massively increase the quantity of decaf she produces moving forward (and we hear the quality is only going to get better, too). The flavor profile of this coffee is classic but refined, with tonnes of sweet caramel, and chocolates, a hint of dried fruit and a long black tea-like finish. Absolutely delicious!
Mango, yellow apple, creamy, blackberry, creamy, and tropical. Maybe, just maybe, you've heard of la Palma y el tucan! Opening only five years ago, la Palma has quickly made a name for itself as one of the best coffee producers in the world. Year after year they are seen in the finals of barista competitions around the world, even winning the 2019 world barista championship. We first tasted coffee from la Palma four years ago and knew we had to seek it out. Since then, coffees from la Palma have been a house favorite and we've offered it in our cafes every year. That's why we're so excited to finally be able to offer some la Palma y el tucan roasted by our very own team!
Juicy cherry, peach, tropical, rose, intense, and fruity. Nestled on the side of a hill, with coffee grown all around it, the Koke washing station consistently produces some of the best coffee in yirgacheffe. While they consistently produce delicious washed and natural coffees, this honey-processed coffee represents some of their best work. With gorgeous high notes of peach, apricot, and jasmine, and deeper, sweeter notes of strawberry, cherry, and tropical fruits, this coffee wows us with everything that we could ever want in an Ethiopian coffee.
Buttercream, guava, ripe pear, sweet and balanced. We've been loving the diversity of flavors that micro-lots from Colombia have been bringing us this year (that's why you might find so many on our menu!), and this single-producer lot from Tolima is yet another stunning example. Coming from the North part of Tolima, just a few hours outside of Bogota, a combination of long fermentation times and careful picking has led to this sugar-dense and creamy coffee from Edwin Bohorquez's farm. Look for a sweet and balanced cup, with a big creamy mouthfeel that reminds us of buttercream, some light tropical flavors like guava and juicy malic acidity that makes you want to keep on sipping.
Purple grape, caramel, black tea, balanced and coating. Sitting on the slopes of a standalone, cone-shaped volcano in the southernmost coffee region of El Salvador, Finca Los pirineos has proven itself to be one of the foremost coffee farms in the world. Headed up by expert producer Gilberto Barahona, a 15 -time cup of excellence winner, Finca Los pirineos consistently produces some of the most exciting coffees in the world. And there is no coffee that better expresses what they do best then their camera. Pacamara has become the signature variety at Los pirineos and thrives better here than perhaps anywhere else in the world. In the cup, this coffee is all about texture with a creamy, coating, and smooth mouthfeel (trust us, it's so so good). There are also deep purple fruits like grapes and plums, sweet and coating caramel and a slightly savory complexity that reminds us of a fermented black tea.
Menu for Amethyst Coffee Company provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.