A small bar, a short list, a long view on coffee.

Rich Brew started in 2019 as a single espresso machine on a borrowed counter, and a stubborn belief that specialty coffee doesn't have to be precious to be excellent.

We buy directly from a handful of producers we visit each year — in Huila, Yirgacheffe and Antigua — and we pay well above market. We roast weekly in small batches a few blocks from the cafe, so every bag is days, not weeks, from the dryer.

On the bar, the goal is the same as it was on day one: pull every shot like it's the only one you'll taste today.