SIGNATURE ROASTS
LCB SIGNATURE
Rich, full body blend with roasted hazelnut aroma and chocolate-y finish. Naturally processed and washed, we use a three-bean blend from Brazil, Papua New Guinea, and Central America. Its smooth, bold, nutty chocolate finish will help elevate your day.
LCB BLONDE
Crisp, light body blend with an almond aroma and a malty chocolate finish. Naturally processed and washed, we use a three-bean blend from Brazil, Papua New Guinea, and Central America. Having a crisp, sweet chocolate finish will help you conquer whatever’s ahead!
LCB Decaf
Rich, light body with clove aroma and nutty finish. Naturally processed and washed, we use a blend of coffee from Central & South America and a European method of decaffeination. Its smooth, nutty finish will help you taste all the amazingness without the buzz.
LCB WHITE
It’s not magic — it’s science. Delicately roasted coffee beans might look like they’ve been stuck in a cave for a decade, but don’t be fooled by its paleness. White coffee is packed with caffeine! Because the roasting process on white coffee is at a lower temperature and not as long, the beans don’t have a chance to become bitter. Instead white coffee is often described as smooth, nutty and bright.
The LIft Difference
SPECIALTY COFFEE
At Lift Coffee Bar we serve “specialty coffee,” which should not be confused with “gourmet” or “premium” coffee. “Gourmet” or “premium” coffee could be high-quality coffee, or it could just be marketing with no defined standards.
According to the Specialty Coffee Association (SCA), Arabica coffee with a cup score of 80+ points on a 100-point scale is graded “specialty.” This grading process is called “cupping.” The coffee must be cupped by a Certified Q Grader. On top of that, too many defects in a sample of the green, unroasted coffee beans will automatically disqualify that coffee from specialty status. Specialty coffees are grown in special and ideal climates, and are distinctive because of their full cup taste and little to no defects. The unique flavors and tastes are a result of the special characteristics and composition of the soils in which they are produced.