Menu

(PO-YO PE-RUA-NO A LA BRA-ZA). Marinated 24 hrs in a soy sauce base, 
fresh mint & fresh oregano, chef's special Peruvian rub and slowly roasted

(KAR-NE ME-CHA-DA). Venezuelan Pulled Beef recipe marinated for 48 hours, 6 hours slowly 
cooked & pulled and seasoned Venezuelan style mixed with julienne peppers & onions.

(PO-YO KON O-GAH-DO). Chicken slowly seared with garlic, tomato & onion and then covered for 2 hours at low heat. Hogao is a Colombian base to its traditional cooking

(PR-NIL KON MO-HO) Marinated for 48 hours in mojo, 8 hours slowly roasted, pulled and topped with jus and Cuban mojo sauce.

(MO-QUE-KA) chick peas marinated in fresh citrus and then slowly cooked in a 
coconut milk, tomato, red pepper base along with Brazilian spices

(MO-QUE-KA) white fish marinated in chefs special rub & fresh citrus, seared and then slowly cooked in a coconut milk, tomato, red pepper base along with Brazilian spices.

Latin Mozzarella Sticks w/ Cilantro Aioli

Naranjilla

LULO (loo-lo)
A.K.A Naranjilla ("Little Orange")

The fruit has a citrus flavor. It is mainly found in Colombia and in a little in Ecuador and Brazil and doesn't grow anywhere else in the world. It doesn't have any family members so its in its own category. No other fruit like it.

Similar to a rhubarb and lime or some say kiwi or Melon taste

High in Vitamin C

Passion Fruit

MARACUYA (ma-ra-ku-ya)
A.K.A Passion Fruit

Native to most of Latin America. It is cultivated in tropical and subtropical areas for its sweet, seedy fruit. The fruit is a type of berry, round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds.

Similar to Pineapple or Melon

High in Vitamin C & Potassium

Latin American Blackberry

Mora (moh-ra)
A.K.A Latin Blackberry

Andean Raspberry found in mainly in South America. It grows in elevations from 1,500 to 3,100 meters. 
Grows between 1.5 to 3 inches. They can be yellow, red, purple, green. 

Similar to a Loganberry taste

High in Vitamin C

Pound Cake Soaked in Three Milks

Caramel | Milk Chocolate | Cherry

"Changing The Way We Drink Coffee"

"Tinto" (Americano)
We Use Colombian Coffee Beans

The Colombian coffee region, known as the Eje Cafetero, is one of the most picturesque areas in the country. Nestled in the heart of the Andes mountains, it covers the departments of Caldas, Quindío and Risaralda. This region is characterized by its lush green hills, towering mountains, and misty valleys, where coffee plantations thrive in the ideal conditions of high altitude, rich volcanic soil, and a temperate climate. Caldas is known for its steep, rugged terrain, where coffee grows on high-altitude slopes. The city of Manizales serves as the cultural and economic hub of the department, with coffee at the center of its economy. Coffee from Caldas is often described as bold and rich in flavor. In Quindío rolling hills and smaller coffee farms create a more intimate, pastoral setting. The department is home to the famous town of Salento and the Valle de Cocora, where coffee is grown among towering wax palms. Quindío's coffee is often sweet, with floral and fruity notes. Risaralda offers diverse microclimates, giving its coffee unique complexity. Its capital, Pereira, is a vibrant city surrounded by lush coffee plantations that produce balanced, medium-bodied coffee with hints of chocolate and citrus. Manufactured by: CLOUDLAND 11130 state bridge rd. ste. e104 johns creek, ga 30022 The Eje Cafetero is not just a coffee-growing region; it's the heart and soul of Colombia's coffee culture. Its rich history, stunning landscapes, and world-class coffee have made it a global icon, ensuring that Colombian coffee continues to be celebrated for its exceptional quality and taste.

Almond | Milk Chocolate | Apple

"Changing The Way We Drink Coffee"

"Cafe Con Leche" (Latte)
We Use Mexican Coffee Beans

Mexico's coffee-growing areas are known for their stunning landscapes and diverse environments, perfect for cultivating high-qua lity coffee. In the southern states of Chiapas, Oaxaca and Veracruz coffee is grown in beautiful settings that include mountains, volcanoes, and lush, misty forests. In Chiapas, the high-altitude farms in the Sierra Madre mountains benefit from cool temperatures and fertile volcanic soil, produ cing exceptional coffee. The indigenous communities here have a long history of sustainable coffee farming. Oaxaca is known for its rich biodiversity, where coffee grows amid dense forests. The coffee here is often described as having a unique taste, with hints of chocolate and citrus. In Veracruz, the coffee plantations are located on the slopes of the Sierra Madre Oriental, where the warm, humid climate and coastal breezes help create complex flavors in the coffee. These regions not only produce excellent coffee but also stand as a testament to Mexico's deep connection to the land. Their unique flavors and sustainable practices make them a vital part of Mexico's cultural identity and an essential contributor to the global coffee industry, ensuring that Mexican coffee remains renowned and cherished around the world.

Green Apple | Milk Chocolate | Almond

"Changing The Way We Drink Coffee"

"Cortadito" (Espresso)
We Use Peruvian Coffee Beans

The Peruvian coffee region is one of the most stunning and diverse in South America, with coffee farms spread across the lush valleys and steep mountains of the Andes. The primary coffee-growing regions include Cajamarca, Cusco and Junín, where high altitudes, rich soils, and varied microclimates create ideal conditions for cultivating exceptional coffee. In Cajamarca, coffee thrives in the cool, mountainous terrain, producing beans with bright acidity and complex flavors, often with fruity and floral notes. The region's rugged beauty is complemented by traditional farming practices that have been passed down for genera tions. Cusco is home to some of Peru's highest-altitude coffee farms. The dramatic landscapes of the Sacred Valley and surrounding moun tains add to the mystique of the region, where coffee is known for its rich, smooth flavor with hints of cocoa and spices. The cultural heritage of the region also shines through in its coffee production, as many smallholder farmers use sustainable methods. In Junín, the combination of humid forests and fertile soil produces coffee that is balanced and full-bodied, with nutty and chocolatey notes. Peru's coffee-growing regions not only offer stunning natural beauty but also reflect the country's growing reputation as a leader in quality, sustainable coffee. As global demand for Peruvian coffee rises, these regions stand poised to become even more influential, representing both the spirit and future of the country's coffee industry.

Caramel | Milk Chocolate | Cherry

"Changing The Way We Drink Coffee"

"Tinto" (Americano)
We Use Colombian Coffee Beans

The Colombian coffee region, known as the Eje Cafetero, is one of the most picturesque areas in the country. Nestled in the heart of the Andes mountains, it covers the departments of Caldas, Quindío and Risaralda. This region is characterized by its lush green hills, towering mountains, and misty valleys, where coffee plantations thrive in the ideal conditions of high altitude, rich volcanic soil, and a temperate climate. Caldas is known for its steep, rugged terrain, where coffee grows on high-altitude slopes. The city of Manizales serves as the cultural and economic hub of the department, with coffee at the center of its economy. Coffee from Caldas is often described as bold and rich in flavor. In Quindío rolling hills and smaller coffee farms create a more intimate, pastoral setting. The department is home to the famous town of Salento and the Valle de Cocora, where coffee is grown among towering wax palms. Quindío's coffee is often sweet, with floral and fruity notes. Risaralda offers diverse microclimates, giving its coffee unique complexity. Its capital, Pereira, is a vibrant city surrounded by lush coffee plantations that produce balanced, medium-bodied coffee with hints of chocolate and citrus. Manufactured by: CLOUDLAND 11130 state bridge rd. ste. e104 johns creek, ga 30022 The Eje Cafetero is not just a coffee-growing region; it's the heart and soul of Colombia's coffee culture. Its rich history, stunning landscapes, and world-class coffee have made it a global icon, ensuring that Colombian coffee continues to be celebrated for its exceptional quality and taste.

Almond | Milk Chocolate | Apple

"Changing The Way We Drink Coffee"

"Cafe Con Leche" (Latte)
We Use Mexican Coffee Beans

Mexico's coffee-growing areas are known for their stunning landscapes and diverse environments, perfect for cultivating high-qua lity coffee. In the southern states of Chiapas, Oaxaca and Veracruz coffee is grown in beautiful settings that include mountains, volcanoes, and lush, misty forests. In Chiapas, the high-altitude farms in the Sierra Madre mountains benefit from cool temperatures and fertile volcanic soil, produ cing exceptional coffee. The indigenous communities here have a long history of sustainable coffee farming. Oaxaca is known for its rich biodiversity, where coffee grows amid dense forests. The coffee here is often described as having a unique taste, with hints of chocolate and citrus. In Veracruz, the coffee plantations are located on the slopes of the Sierra Madre Oriental, where the warm, humid climate and coastal breezes help create complex flavors in the coffee. These regions not only produce excellent coffee but also stand as a testament to Mexico's deep connection to the land. Their unique flavors and sustainable practices make them a vital part of Mexico's cultural identity and an essential contributor to the global coffee industry, ensuring that Mexican coffee remains renowned and cherished around the world.

Green Apple | Milk Chocolate | Almond

"Changing The Way We Drink Coffee"

"Cortadito" (Espresso)
We Use Peruvian Coffee Beans

The Peruvian coffee region is one of the most stunning and diverse in South America, with coffee farms spread across the lush valleys and steep mountains of the Andes. The primary coffee-growing regions include Cajamarca, Cusco and Junín, where high altitudes, rich soils, and varied microclimates create ideal conditions for cultivating exceptional coffee. In Cajamarca, coffee thrives in the cool, mountainous terrain, producing beans with bright acidity and complex flavors, often with fruity and floral notes. The region's rugged beauty is complemented by traditional farming practices that have been passed down for genera tions. Cusco is home to some of Peru's highest-altitude coffee farms. The dramatic landscapes of the Sacred Valley and surrounding moun tains add to the mystique of the region, where coffee is known for its rich, smooth flavor with hints of cocoa and spices. The cultural heritage of the region also shines through in its coffee production, as many smallholder farmers use sustainable methods. In Junín, the combination of humid forests and fertile soil produces coffee that is balanced and full-bodied, with nutty and chocolatey notes. Peru's coffee-growing regions not only offer stunning natural beauty but also reflect the country's growing reputation as a leader in quality, sustainable coffee. As global demand for Peruvian coffee rises, these regions stand poised to become even more influential, representing both the spirit and future of the country's coffee industry