Camber

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.

A cream scone packed with blackberries, topped with vanilla glaze and finished with crunchy demerara sugar.

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

Made with rich, earthy buckwheat flour and milk & dark Valrhona chocolate.

A cream scone packed with blackberries, topped with vanilla glaze and finished with crunchy demerara sugar.

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

A baked coconut cake donut with passionfruit glaze & coconut flakes.

Summer on a plate - a yeasted cake donut with local Bow Hill blueberry puree and blueberry-vanilla glaze, topped with edible calendula flowers. AND we made it vegan!

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!

House-made cherry cola syrup, Big Joy cold brew, sparkling water topped with a generous dollop of ~vegan cherry cold foam~ Served iced - one size only, 16oz

Inspired by Baja Blast (yes literally) a house-made cherry lime & basil syrup, sparkling water, and our classic organic matcha. Served iced - one size only, 16oz

House-made sparkling tonic made with strawberry & pink peppercorns paired with Single Origin espresso. Served iced - one size only, 12oz

Somewhere between nitro & a frothy americano – house-made mango & passionfruit syrup with aerated Single Origin espresso served over ice! Served iced - one size only, 12oz

Big Joy espresso, maple syrup, oat milk, garnished with orange essence & cinnamon. Served hot or chilled.

6 oz. size only, if you'd like a larger size - please order a latte and in the special instructions specify if you would like it "dry". Our cappuccinos default on the "wet" side (:

4 oz size only!

Double shot of espresso, default is Big Joy. Our current Single Origin offering is Ethiopia Kochere.

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 the option to sweeten with maple syrup. Substitute milk for Minor Figures organic oat milk.

Mizuba matcha and Grace Harbor milk over ice. Option to sweeten with maple syrup. 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, option to sweeten with 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, option to sweeten with 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 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.

Mizuba loose leaf and matcha teas brewed each at a specific temperature & over a specific time for best extraction & flavor.

Mizuba loose leaf and matcha teas brewed each at a specific temperature & over a specific time for best extraction & flavor.

Premium non-caffeinated herbal teas from Mizuba, each brewed at a specific temperature over a certain time for best taste.

Premium non-caffeinated tisanes from Mizuba, each brewed at a specific temperature over a certain time for best taste.

Big Joy is a slightly more developed roast than Skyline, and pairs exceptionally well with milk. We use Big Joy for all milk-based drinks in our cafe and it brews a dynamic, layered solo shot as well. But don’t count it out as a filter option! It will be delicious and sweet brewed with your favorite brewer. Our current Big Joy is a blend of Guatemala Chochajau from near Lake Atitlan and La Providencia from Huehuetenango. 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 Robinson Pillimué lends butter cookie sweetness balanced with juicy lime notes. Ethiopia Kawo Kamina contributes lively flavors such as orange zest, apricot, and vanilla. Together these coffees produce a brew with crisp fruit character and resonant sweetness.

Struttura is an espresso blend focused on texture. The shots are dense and syrupy. The flavors are sweet, weighty, and dimensional. Currently it is composed of Guatemala Sierra Las Minas, Honduras Capucas, and Ethiopia Guji. Together these coffees produce sweet notes of dark chocolate, plum, and molasses, with a full, honey-like body. Struttura is easy to dial in and excellent for espresso, but it also brews a vibrant and balanced cup of drip.

Moonrise is a blend of Ethiopia Sayfo Jago natural from Guji, and Colombia San Antonio- a producer blend from the San Antonio vereda of Inzá, Cauca. 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. Sayfo’s coffee lends juicy notes of lemon and raspberry while Colombia San Antonio is fully washed and adds complex sweetness and refreshing acidity.

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.

This fresh release offers a harmonious balance of sweet maple, cocoa, rosehip, and pear. Equally delightful as an espresso or pourover, it showcases versatility and refinement. Plan de la Vega is a perennial standout, with its coffees placing in numerous Cup of Excellence competitions. Founded in 1953 by María Figueroa de Argueta, Plan de la Vega is now expertly managed by Erwin Humberto Argueta Herrera, a third-generation farmer who emphasizes quality and sustainability in every step of cultivation.

If you’re looking for a coffee with dense sweetness and warming spice notes, look no further. Tumba has sweetness in spades, balanced by refined citrus acidity and stone fruit undertones. In this delicious Rwandan offering we taste notes of fig, plum, brown sugar, nutmeg, and macadamia. The Tumba washing station is located in the Rulindo district of northern Rwanda. The mill here is run by Venustre Mugraneza, a well known teacher in the community who has been systematically improving all aspects of processing. This lot is made up of their best cherry selection, receiving special attention from the pickers before being dried on raised beds.

We’ve been working with Elvis Tineo Rafael for five years now, and his coffee continues to impress with its raw honey sweetness, clementine brightness, and fresh plum tartness. It’s a balanced, versatile choice—equally delicious as espresso or brewed any other way. Elvis farms in El Diamante, Jaén, where he’s been steadily improving his farm practices and experimenting with fermentation. This lot was handpicked, soaked overnight, then pulped and fermented in sealed tanks for 36 hours before being gently shade-dried for two weeks—an approach that brings out its clean, layered flavors.

This coffee from Kangurumai in Muranga County showcases the vibrant clarity and complexity characteristic of high elevation Kenyan coffees. Grown on the slopes of the Aberdare range and processed with fresh spring water, it opens with juicy notes of blackberry and red apple, layered over a smooth foundation of toffee sweetness. Hints of white peach add a delicate brightness, rounding out a cup that is both lively and elegant. Kangiri FCS is located in Muranga County on the slopes of the Aberdare Mountain range and operates five factories: Kangurumai, New Irati, Kanguya, Gatumbi, and Kanjathi. Processing water is sourced from the nearby Kanyiriri spring. Farmers hand sort cherries before delivery, selecting only the ripe ones for processing. After pulping, the parchment ferments overnight in tanks, then is washed and graded the next day. It is dried on raised beds for nine to fifteen days.

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!