The quality of coffee starts on the farm from which it’s grown. Therefore, to obtain the fullest potential from every drink made there must be a farm-to-cup mentality, which is the way we do coffee at thirty-thirty. After a specific green (un-roasted) coffee bean has been selected, it is our responsibility to highlight its best fruitiness, chocolate, caramel, and molasses notes, all while maintaining a perfectly balanced acidity. If a particular bean has citrus elements, it should taste of citrus. If it can taste of berries, it will taste of berries.





70/30 BLEND of Colombia Pescador and Brazil Fazenda Rainha

chocolate, cinnamon, chili pepper, amaretto

COLOMBIA MORALES                                    3.50/3.75/4.25

baked cherries, stone fruit, pretzel, butter cream


CONGO SOPACDI FTO                                     3.50/3.75/4.25

concord grape, dense sugar, fig, orange zest

ECUADOR RANCHO TIO EMILIO               3.75/4.00/4.50

marshmallow, caramel, toffee, granny smith


ETHIOPIA KOSSA GESHE                             3.50/3.75/4.25

passion fruit, cherry, pineapple, orange zest


KENYA GIAKANJA                                            3.50/3.75/4.25

black cherry, butterscotch, vanilla, grapefruit


PAPUA NEW GUINEA KUNJIN                    3.00/3.25/3.75

purple grape, lemon creme, thyme, cane sugar


PERU EL NARANJO                                           3.00/3.25/3.75

cocoa nib, nougat, caramel, lemon


DECAF COLOMBIA ORIGIN SELECT         3.00/3.25/3.75

caramel, maple, cranberry, lemon zest