Authentic, the way it should be made with coffee from the mountains of Thailand. 24 oz

Cold brew, Thai Iced coffee, double shot of espresso and a touch of chocolate. 20 oz.

A creamy cool blend of thai black tea, anise, and exotic spices. 24 oz

Activate charcoal powder made from real char-coaled coconut shells, combined with Black Onyx Cocoa to bring you a newandrich spin on a old world Thai recipe.

Espresso and filtered hot water.

Espresso and steamed milk.

Espresso, extra steamed milk, and less foam.

Espresso, steamed milk, and foam.

Coffee with a double shot of espresso

16 oz 2 double shots of espresso milk white chocolate

16 oz 2 double shots of espresso milk pepermint syrup chocolate

16 oz 2 double shots of espresso milk coconut & caramel syrup

16 oz 2 double shots of espresso milk vanilla syrup

16 oz 2 double shots of espresso milk vanilla syrup

16 oz 2 double shots of espresso milk caramel syrup

20 oz chocolate caramel cream coconut cream milk ice

20 oz red velvet milk ice

20 oz match green tea milk ice

20 oz white chocolate cream milk ice

20 oz chocolate milk ice

Mango, Pineapple, Banana, Soy Milk

Banana, Strawberries, Blue Berries, Soy Milk

Banana, Peanut Butter, Soy Milk

16 oz. spiced chai milk

16 oz hot water tea

16 oz. milk chocolate

Thai Iced Tea & Limenade

Chai Latte added espresso shot

A creamy cool blend of bold Darjeeling black tea, anise, and other exotic spices.

20 oz caramel cream boba milk ice

20 oz coconut cream red velvet cream boba milk ice

20 oz thai iced coffee boba milk ice

Bagel toasted cream cheese

Egg, Cheddar

Egg, Bacon, Cheddar

Toasted bagel omelet cheddar cheese

This coffee has an up-front chocolate nose as a whole bean and after grinding, along with meaty and vegetable aromas. In the cup it is smooth and balanced, with floral flavors and bit of a pronounced citrus acidity, and chocolate on the finish.

The processing of jute polluted the water used in the rice fields, causing the water buffalo to get sick, and so these people were constantly at odds. The "Honey" process leaves the sugary mucilage of the cherry intact during the drying phase. This then ferments somewhat, resulting in unique flavors and moderate acidity. Our Thep Sadej coffee is earthy, maybe a bit spicy, a bread-like flavor and sweetness, with medium body.

Our Doi Chang coffee is our most robust, full-bodied and complex offering. We push the roast a little bit longer for this coffee, which unlocks its full potential and depth. Many drinkers report a wide range of subtle and often elusive flavors and notes. Perhaps most notable are hints of cedar, tobacco, and a slight fermented fruity flavor similar to apricot. It has a very long finish, which includes a caramel/chocolate aftertaste that is common to many Thai arabicas.

Hazulnut & Full Body