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An update on the Gerhart and the Mid Campus Center locations

In April of this year, we announced a few new stores, two in St. Louis, and two in Atlanta. While the Atlanta stores opened on time, the St. Louis stores have been a bit slower to develop. As construction projects are wont to do, these projects have hit a number of delays, pushing us back months on Gerhart and weeks on MCC. That being said, construction is finally in progress at both locations. We are hard at work building out both locations, working closely with Space Architects on the Gerhart location and working with the team at Washington University St. Louis Medical School on the MCC project. We have blueprints laid out, cabinets drawn up, and equipment ordered. We anticipate...

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Holiday 2016 Hours

Below are all our stores' hours for the holiday season. Happy Holidays!   St. Louis: ThanksgivingKirkwood - 6am-11amDemun - 6am-11amAll other cafes - ClosedThe Roastery will be closed Thursday and Friday ChristmasTBD New Years EveTBD New Years DayTBD   Kansas City: ThanksgivingMain St. - Closed47th St. - 4pm - 9pmJefferson St. - 8am -12pm, 4pm-9pmStateline - 7am - 1pm Christmas Eve Main St. - 8am -2pm 47th St. - 7am - 6pm Jefferson St. - 7am - 6pm Stateline - 7am - 5pm Christmas DayAll Cafes Closed New Years EveMain St. - 7am-9pm47th St. - 7am-8pmJefferson St. - 7am - 8pmStateline - 7am - 5pm New Years DayMain St. - 8am -2pm47th St. - 8am -7pmJefferson St. - 8am - 7pmStateline...

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Tis the Season

 One of our favorite seasonal blends, we have offered our ‘Tis the Season for the past four years. As in year’s past, this year we took two coffees, one from Ethiopia and one from Sumatra to create our version of a Mocha Java blend. This year’s Ethiopian component is a naturally processed coffee from the Chuchu cooperative, grown near the town of Dilla of the Sidama region. This complex coffee adds plenty of dark fruit notes to the blend, such as cherry and blueberry.   The Sumatran component comes from the famed Aceh region in northern Sumatra.  Here the coffees are picked at peak ripeness and then processed in the “wet hull” method that has made Sumatra famous for...

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From Wrench to Cup

  Imagine standing in line at your favorite coffee shop waiting to order your 12 ounce, nonfat, extra shot latte when you suddenly notice the espresso machine is being taken apart. You get worried, wondering if you’ll be able to get your caffeine fix at all. By the time you reach the front, the machine is put back together, no longer being poked and prodded with a wrench by a technician you’ve never seen before and your barista has your latte ready for you before you’ve even paid. Three and a half years ago, Cameron Ankele was a personal trainer, and before that he was a bullet maker for a small ammunition company. His love for coffee began in 2008...

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Myanmar Two Villages

We are thrilled to announce that we are one of the first roasters in the world to buy and showcase the first ever specialty coffee lots from Myanmar. We are featuring two villages from the Ywangan area in Southern Shan state. These Villages, Tet Kone, and Mya Ze Di, are truly amazing places with amazing people. In February, we visited each of these villages and saw an amazing will to succeed at producing world class coffee. This was the first year these two villages had collectively produced coffee and we are already seeing the ability to produce these great coffees, after one year! This is what excites us about the new coffee origin; the drive and spirit of the communities...

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