Camber

A soft pillow of a biscuit made with buttermilk. Add a side of a house made jam & salted butter.

A house made buttery shortbread with crunchy cacao nibs & candied orange peel.

Cozy chai spice infused tea loaf topped with a citrus buttercream. Perfect with a cup of tea or coffee! *contains dairy, gluten, egg

A savory scone made with thinly sliced potato, carrot and leek paired with locally made blue cheese from Twin Sisters creamery. *contains gluten, dairy

Our classic muffin updated for fall made with an espresso chocolate swirl and a coffee-cake crumble on top. *contains dairy, gluten, egg

A super soft cloud of a cookie made with sweet potato, warming fall spices, and topped with a maple glaze & hazelnuts. *contains gluten, egg, dairy, nuts

A bright lemon-orange citrus cake made with rice and almond flour. *Dairy-free. Contains eggs.

Skyline brewed up, hot n' ready.

A 12 oz. pour-over, brewed on our Poursteady device. Check out cambercoffee.com for detailed descriptions of each offering!

The queen of fall flavors, to pair with those cozy moments like crunching leaves and strolling through pumpkin patches. 
Cinnamon, clove, brown sugar, nutmeg, & smoked alderwood salt.

A houjicha latte (roasted green tea) paired with steamed oat milk and delicately sweetened with a clove, black pepper, and cocoa infused syrup. A dash of douglas fir bitters enhances the dark, woodsy quality of houjicha. 10 oz only.

A vegan caramel made with organic dates, brown sugar and fresh sage. Paired with our Big Joy espresso and steamed whole or oat milk.

A brisk autumn walk, filled with the sweet smell of birch – a 4oz cortado made with a toasted birch bark and cardamom syrup, single origin espresso, and steamed whole or oat milk. One size only.

An iced sparkling equinox beverage featuring our classic house chai, a spiced pear syrup of fresh bartlett pears, warming spices & ginger, and topped with a dash of oat milk. 12 oz size only, served iced (cannot be served hot).

Espresso, organic oat milk, maple, cinnamon, and orange oil. The special that captured everyone's heart. Served as a 10 oz, steamed or shaken chilled.

incl. Cortados & Macchiatos. Small espresso & milk drinks with a little more foam.

Double shot of espresso, default is Big Joy. Our current Single Origin offering is Burundi Yandaro, a washed process with notes of clementine, shortbread, and cranberry.

Espresso stretched with hot water.

Espresso stretched with water & ice.

Espresso and steamed Grace Harbor milk. Add flavors or substitute milk for Minor Figures organic oat milk.

Espresso, Grace Harbor milk, over ice. Add flavors or substitute milk for Minor Figures organic oat milk.

Espresso, house-chocolate sauce, and steamed Grace Harbor milk. Substitute milk for Minor Figures organic oat milk.

Espresso, house-chocolate sauce, Grace Harbor milk, over ice. Substitute milk for Minor Figures organic oat milk.

Mizuba matcha, steamed Grace Harbor, and a touch of maple. Substitute milk for Minor Figures organic oat milk.

Mizuba matcha, Grace Harbor, a touch of maple, over ice. Substitute milk for Minor Figures organic oat milk.

Hojicha is a pan-roasted green tea, ground into a powder, lending a smokey and earthy flavor profile. We prepare this latte just like our matcha lattes, sweetened with just a touch of maple syrup. *Barista tip: we prefer this with oat milk!

Hojicha is a pan-roasted green tea, ground into a powder, lending a smokey and earthy flavor profile. We prepare this latte just like our matcha lattes, sweetened with just a touch of maple syrup. *Barista tip: we prefer this with oat milk!

House-made fresh ginger-turmeric blend, and steamed Grace Harbor milk. Substitute milk for Minor Figures organic oat milk.

House-made fresh ginger-turmeric blend, Grace Harbor milk, over ice. Substitute milk for Minor Figures organic oat milk.

House-made chai made with organic Assam black tea, whole spices, and steamed Grace Harbor milk. Substitute milk for Minor Figures organic oat milk.

House-made chai made with organic Assam black tea, whole spices, and Grace Harbor milk, over ice. Substitute milk for Minor Figures Oat Milk.

Earl Grey tea, vanilla, and steamed Grace Harbor milk. Substitute milk for Minor Figures organic oat milk.

Earl Grey tea, vanilla, Grace Harbor milk, over ice. Substitute milk for Minor Figures organic oat milk.

Artemis Tea (organic) and Mizuba Matcha (organic) brewed each at a specific temperature & over a specific time for best extraction & flavor.

Artemis Tea (organic) and Mizuba Matcha (organic) brewed each at a specific temperature & over a specific time for best extraction & flavor.

Premium non-caffeinated herbal teas from Artemis Tea (organic), each brewed at a specific temperature over a certain time for best taste.

Premium non-caffeinated tisanes from Artemis Teas (organic), each brewed at a specific temperature over a certain time for best taste.

Our deepest roast: excellent for drip for those who like a robust cup of coffee. We use it for all of our milk-based espresso drinks at the cafe and it brews a dynamic, layered solo shot. Our current Big Joy is a blend of Guatemala El Rincon & Guatemala La Providencia. Together these coffees produce a densely sweet brew showcasing complex sugar flavors and crisp fruit character.

Our deepest roast: excellent for drip for those who like a robust cup of coffee. We use it for all of our milk-based espresso drinks at the cafe and it brews a dynamic, layered solo shot. Our current Big Joy is a blend of Guatemala El Rincon & Guatemala La Providencia. Together these coffees produce a densely sweet brew showcasing complex sugar flavors and crisp fruit character.

For Skyline, we select and roast coffees that produce articulate sweetness, complexity, and body. Our roast profile is optimized for espresso extraction. Our current offering is a blend of two outstanding coffees. Colombia San Adolfo lends cocoa sweetness balanced with juicy blackberry notes. Ethiopia Dame Dabaye contributes lively flavors such as orange zest, kiwi, and jasmine. Together these coffees produce a brew with crisp fruit character and resonant sweetness.

For Skyline, we select and roast coffees that produce articulate sweetness, complexity, and body. Our roast profile is optimized for espresso extraction. Our current offering is a blend of two outstanding coffees. Colombia San Adolfo lends cocoa sweetness balanced with juicy blackberry notes. Ethiopia Dame Dabaye contributes lively flavors such as orange zest, kiwi, and jasmine. Together these coffees produce a brew with crisp fruit character and resonant sweetness.

Goodnight Moon consists of carefully selected small batch decaffeinated coffees. The roast profile is well-suited for all brewing methods. This offering comes from the COOPAFSI cooperative in the San Ignacio province at the top of the Cajamarca region in northern Peru. Farms within the co-op are located in the buffer zones of environmentally protected areas and must operate with particular sensitivity to their natural landscape. This means working with organic methodologies to ensure a commitment to the protection of wildlife and native species. Local creatures that inhabit these areas include spectacled bears, jaguars, and tapirs—hence the tapir’s appearance in the name of this special coffee. Red honey processing, in which about half the mucilage is left on the coffee seed before drying, results in a sweet cup with notes of raspberry, cherry, pound cake, and raisin.

Mosaic is crafted to highlight the unique flavor characteristics of one or more coffees. Our roasters explore a variety of roast profiles and recipes to achieve a distinctive result. Mosaic should appeal to those with a more eclectic palate. This version of Mosaic is a blend of a washed coffee from Fidel Huancas, Cup of Excellence-winning producer from the village of San Ignacio, and a natural lot from Eli Espinoza. Eli grows and processes coffee on his four hectare farm in the village of Chirinos, and has also taken top honors in COE for his naturally processed coffee. Having purchased from both farmers for several seasons, we are thrilled by the consistency and dynamism of their coffees.

Moonrise is a blend of Ethiopia Hache natural from Sidama, and Colombia Leonardo Montilla- a single producer lot from the famed growing area of Buesaco in the Nariño region. Together these coffees produce a syrupy brew with pronounced fruit notes. We particularly love this blend for espresso. Naturally processed coffees keep the whole cherry intact during drying, which imparts intense fruit character and body to the cup. Hache lends juicy notes of navel orange and blueberry. Leonardo’s coffee is fully washed and adds complex sweetness and refreshing acidity.

Kokosa brews a sparkling cup with clean citrus highlights, subtle floral undertones, and honeyed sweetness. We taste notes of kumquat, grapefruit, papaya, and chamomile. This coffee was produced under the watchful eye of Heleanna Georgalis, who is known for her love of experimentation and willingness to take risks in order to create a transcendent cup of coffee. The "Kenya process” used here was inspired by the dry fermentation practices of Kenya, in order to preserve water. Motivated by the same concern, Heleanna’s Kenya processed coffees are depulped, then double fermented in cement tanks for 72 hrs before drying.

Kangunu shines bright with a variety of fresh citrus flavors such as orange zest, tangerine, and lemon. As the cup opens up, these top notes are complemented by sweet and savory notes of gingersnap, brown butter, and lemon thyme. This coffee was produced by numerous smallholder farmers, all of whom are members of the Kagaari South Farmers Cooperative Society, delivering to the Kangunu factory. The factory is located in Kenya’s Embu district near the town of Runyenjes. Kangunu has been functioning since 1966, working with farmers of nearby towns and processing their coffee. The cooperative society itself was established somewhat later, but today it has more than 2,500 members.

Yandaro produces such a sweet and balanced cup. This is a perfect coffee for the transition to cooler mornings and shorter days. We taste warming notes of honey, clementine, shortbread, and cranberry. The Yandaro cherry collection site is located in the northern province of Kayanza, near the border of Rwanda. It is a central cherry delivery site for twenty two of the surrounding villages. Farmers here grow mostly Bourbon at an altitude of 1800 masl and above. Coffees from Yandaro have placed in several recent Cup of Excellence competitions, and the quality of this harvest is excellent.

This offering delivers dark chocolate sweetness, balanced with plum and maraschino cherry. We’ve found this coffee to be highly versatile, showing nicely as a pour over, as well as a single origin espresso. Rafael Rivas, a native of Paez, lives with his wife and youngest daughter on their farm, El Barranco. The farm is located in Inzá, a municipality of the Cauca department. Cauca is home to some very high altitude farms, many breaching the 2000 meter mark. Rafael’s farm showcases the impressive complexity and sweetness of coffees from the area.

This offering comes to us from the Las Flores village of Santa Barbara, where Benigno Mejía Garcia has been farming coffee since 1973. This lot is 100% Parainema, a cultivar that is a member of the Sarchimore hybrid family that is mainly found in Honduras. Benigno has garnered some accolades for his Parainema crop, winning the Best of Honduras competition in 2018. After picking, parchment is dry fermented for fifteen hours before being washed four times. The coffee is then dried using a parabolic solar dryer. Along with sugarcane sweetness, the cup showcases layers of fresh fruit notes such as Bing cherry, raspberry, muskmelon, and kiwi.

This fresh arrival is sweet and balanced with aromatic notes of praline, rose, and brown butter. In the cup we taste lively flavors of kiwi, pomegranate, and blackberry. This coffee works equally well for espresso or as a pour-over. Plan de la Vega has a stunning record of producing award-winning coffees. Their lots have placed in the 2014, 2016, and 2018 Cup of Excellence competitions. Located in the mountainous Union Cantinil municipality of Huehuetenango, Plan de la Vega was first purchased by María Figueroa de Argueta in 1953. Since 2005, the farm has been deftly managed by Erwin Humberto Argueta Herrera, a third generation farmer with a quality-focused and sustainability-driven approach to cultivation.

Mizuba's daily matcha! 40g is about 20 servings.

The best honey you'll ever pair with coffee. A 12 oz jar of gold lovingly collected at origin in Guatemala. This specific lot comes from Jorge Mendez, a coffee producer in Huehuetenango, Guatemala. We use this honey behind the bar and it is Camber staff approved!

An old favorite is back again in a new form. Featured on a 12oz Miir camp mug, this artwork is inspired by a diagram found in an astrological handbook written by Ahmad al-Bīrūnī, who lived near present-day Tehran in the 10th century. It’s no secret that we at Camber are constantly inspired by nature and the changing of seasons, so this illustration holds a special place in our hearts.

Whether you’re a home barista or a barista at your local coffee shop, you’re probably always trying to remember how the coffee tasted yesterday, last week, or that one time at that one place. Now you don’t have to guess! We’ve created a simple, small, 48-page coffee journal for you to keep track of all the delicious coffee you’re tasting.

Art by Brittany Schade.

The Encore is the best entry-level, motorized ceramic conical bur grinder on the market. You can grind for all brewing types on this baby, it's easy to keep clean, and it's covered by a great warranty! In classic black.

The Encore is the best entry-level, motorized ceramic conical bur grinder on the market. You can grind for all brewing types on this baby, it's easy to keep clean, and it's covered by a great warranty! In new white.