Our story

A corner café with two obsessions

Bean started as a single espresso machine and a tempering table in the back of a bakery. Today it's a neighborhood house for coffee and chocolate — still small-batch, still hand-paired.

Warm café interior with a walnut counter, brass espresso machine, shelves of wrapped chocolate bars and Edison bulbs

From bakery corner to chocolate house

We opened in 2018 with one conviction: coffee and chocolate come from the same latitudes, share the same flavor language, and deserve to be served together. So we built the café around the pairing counter instead of the register.

Everything is small on purpose — weekly micro-roasts, chocolate tempered in twelve-kilo batches, a menu that changes with the harvests. If it's in the case, someone here can tell you the farm it came from.

What we stand by

Named origins

Every coffee and cacao lot is traceable to a farm or co-op we can point to on a map.

Small batches

We roast and temper weekly, so nothing sits. Freshness is the whole point.

Fair pricing

We publish what we pay. Good flavor starts with growers who can afford to grow it.