Konga
LightFloral and citrus-forward. Washed at the Konga station, dried on raised beds at 1,950m.
The lineup rotates with the harvest, but we always keep a light, medium, and dark roast on the bar. Every bag has a roast date — never an "enjoy by."
Floral and citrus-forward. Washed at the Konga station, dried on raised beds at 1,950m.
Our house blend — round, balanced, plays well with milk. Sourced from the Pitalito co-op.
The roast that started it all. Built for espresso, holds its own as a French press.
Northshore started in 2014 as a 1-kg sample roaster in a Park Point garage. Twelve years later we're still the only people who touch the coffee — from the cupping table to the bar in front of you.
Two roasters, fourteen baristas, twelve farms we visit by name. That's the whole supply chain, written in plain English.
Every bag is dated. We don't sell coffee older than 14 days off-roast — we donate it to the food shelf first.
Both roasters have visited every origin on the menu. Sourcing trips, not just spec sheets.
Espresso in 90 seconds. A hand pour takes four minutes — we'll show you what we're doing while you wait.
Sit, work, read. The wifi is fast and your second cup is on the house.
The Konga pour-over is the most floral cup I've had north of Minneapolis. Worth the trip even if you're just passing through Canal Park.
I drive 30 miles for this espresso. The Ironside as a cortado is the actual best drink in the city, no contest.
They've been our roaster since we opened. Three years, zero late deliveries, and the espresso bar trains my staff for free.
Poured at 32 cafés & shops across the Twin Ports.