Intelligentsia Coffee Pasadena

A cold coffee with clarity, vibrancy, and sweetness!

Rotating daily option of our finest Direct Trade coffees.

Our cold coffee blend infused with nitrogen for a creamy mouthfeel, served neat.

In the southern foothills of towering Mount Kenya lies Kirinyaga County, where smallholder growers who form the New Ngariama Cooperative Society deliver their cherries to the Kamwangi Factory washing station. The region's high elevation and volcanic soils are well suited for growing highly regarded local varieties like SL-28 and SL-34. Members meticulously pick their ripe cherries and deliver each day's harvest to the washing station, where cherries are carefully classified, with only the best making it into the final lot. A double fermentation and thorough rinse in fresh water from the Nyamindi River yield a complex, sparkling clean cup that lets the terroir shine. The profile is further refined at the dry mill, where the coffee is sorted to AB standards, one of Kenya's most premium quality grades.

This lot was grown by members of the Alaka Farmers Association and processed by our longtime partners, METAD, at their Hambela washing station in the West Guji Zone of Oromia. Led by the Adinew family, METAD consistently produces some of our favorite coffees from Ethiopia. Farmers delivered their daily harvest of ripe coffee cherries to the station, where they were meticulously sorted and dried on raised beds with the fruit fully intact. METAD’s expertise and attention to detail are especially evident in natural coffees like this one, where careful processing allows the heirloom varieties and terroir to shine, preserving the distinctive expression that makes Ethiopian coffee unlike any other.

Many Geisha varietal coffees sold in the U.S. come from Panama — descended from Ethiopian seed, but shaped by Panamanian terroir since the mid-20th century. This coffee, however, was cultivated on the Gesha Village Coffee Estate in Bench Maji, near the Gori Gesha forest where the variety was first catalogued in 1931. The founders of Gesha Village, Rachel Samuel and Adam Overton, handpicked seeds from that forest that most closely resemble what we know today as Panamanian Geisha and brought them to their farm. This lot was grown on the Oma section of the farm, the largest of three plots where those seeds were planted. After a selective harvest, the perfectly ripe cherries were sun-dried with meticulous care, resulting in a profile that showcases the original Gesha genetics and reflects the region’s historic terroir. This is the first of two releases we selected from this year’s Oma harvest.

This year marks 30 years since Marysabel Caballero and Moises Herrera began their journey together in coffee. To celebrate, we are bringing back La Tortuga, a name first used in 2004 for coffee from Marysabel’s father, Don Fabio, as a nod to the classic story of the tortoise and the hare. What began as a reflection on Honduras’s steady rise in specialty coffee now speaks to the Caballero family’s approach to building their coffee legacy: patient, deliberate, and always moving forward. That spirit of progress comes through in this latest release of Batian, a prized Kenyan variety with genetics that include SL28, SL34, and Sudan Rume. Through selective picking, careful sorting, and washed processing, Marysabel and Moises bring remarkable clarity to the variety. The result is one of our favorite La Tortuga selections of the year. It's a compelling expression of Kenyan genetics adapted to Honduran terroir.

A double shot of espresso with finely textured, steamed milk.

A double shot of espresso with hot water.

A double shot of espresso with 4 oz of steamed milk.

A double shot of espresso with 3 oz of milk, steamed slightly cooler than a cappuccino. Crushable.

A double shot of espresso with 4 oz of steamed milk, served a few degrees hotter and with less foam than a cappuccino.

Our classic latte with our house-made ganache, using Askinosie single origin chocolate.

Equal parts espresso and steamed milk.

A double shot of our syrupy sweet Black Cat Classic Espresso crafted with a blend of coffees from Brazil and Colombia.

Our classic latte served over ice.

A double shot of espresso with water, served over ice.

Our signature iced latte with house-made ganache, using Askinosie single origin chocolate.

A double shot of our Black Cat Classic Espresso served over ice.

A double shot of espresso with 4 oz of milk over ice.

This year's edition of Summer Solstice blends coffees from Colombia, Peru, and Ethiopia to evoke the berry and bright citrus flavors of the season. Flavor notes: blueberry, honey, & lime.

This year marks the 20th season we have worked with the Canales family and their organic farm, Los Delirios. Flavor notes: caramel, apple, & navel orange.

In the southern foothills of towering Mount Kenya lies Kirinyaga County, where smallholder growers who form the New Ngariama Cooperative Society deliver their cherries to the Kamwangi Factory washing station. The region's high elevation and volcanic soils are well suited for growing highly regarded local varieties like SL-28 and SL-34. Members meticulously pick their ripe cherries and deliver each day's harvest to the washing station, where cherries are carefully classified, with only the best making it into the final lot. A double fermentation and thorough rinse in fresh water from the Nyamindi River yield a complex, sparkling clean cup that lets the terroir shine. The profile is further refined at the dry mill, where the coffee is sorted to AB standards, one of Kenya's most premium quality grades.

Otoño is our annual celebration of autumn. Every year in late summer, our coffee team gathers to evaluate the freshest coffees on our menu, and combine them to evoke the flavors of the season. This year's edition of Otoño blends three items from our single-origin menu, and features ingredients from three of the world's most celebrated coffee origins: Ethiopia Washed Alaka, Kenya Kamviu, and Guatemala La Florida. Flavor notes: plum, cherry, & dried apricot.

Many Geisha varietal coffees sold in the U.S. come from Panama — descended from Ethiopian seed, but shaped by Panamanian terroir since the mid-20th century. This coffee, however, was cultivated on the Gesha Village Coffee Estate in Bench Maji, near the Gori Gesha forest where the variety was first catalogued in 1931. The founders of Gesha Village, Rachel Samuel and Adam Overton, handpicked seeds from that forest that most closely resemble what we know today as Panamanian Geisha and brought them to their farm. This lot was grown on the Oma section of the farm, the largest of three plots where those seeds were planted. After a selective harvest, the perfectly ripe cherries were sun-dried with meticulous care, resulting in a profile that showcases the original Gesha genetics and reflects the region’s historic terroir. This is the first of two releases we selected from this year’s Oma harvest.

This year marks 30 years since Marysabel Caballero and Moises Herrera began their journey together in coffee. To celebrate, we are bringing back La Tortuga, a name first used in 2004 for coffee from Marysabel’s father, Don Fabio, as a nod to the classic story of the tortoise and the hare. What began as a reflection on Honduras’s steady rise in specialty coffee now speaks to the Caballero family’s approach to building their coffee legacy: patient, deliberate, and always moving forward. That spirit of progress comes through in this latest release of Batian, a prized Kenyan variety with genetics that include SL28, SL34, and Sudan Rume. Through selective picking, careful sorting, and washed processing, Marysabel and Moises bring remarkable clarity to the variety. The result is one of our favorite La Tortuga selections of the year. It's a compelling expression of Kenyan genetics adapted to Honduran terroir.

Welcome Spring with our take on an espresso tonic. Black Cat Classic espresso, Fever Tree tonic water, and Fee Brothers NA orange bitters.

Our Black Cat Latte made with Oat milk and our organic turbinado sugar simple syrup spiced with ginger, cinnamon, vanilla, and orange peel. Served with an optional sprinkling of cayenne.

Our Black Cat Latte made with Oat milk and our organic turbinado sugar simple syrup spiced with ginger, cinnamon, vanilla, and orange peel over ice. Served with an optional sprinkling of cayenne.

Four shots of espresso shaken with milk and homemade vanilla syrup. A sweet treat.

Our Matcha is an exceptionally high quality powdered green tea from our own Kilogram Tea. Made with oat milk, shaken and over ice. Comes unsweetened.

Our Matcha is an exceptionally sweet powdered green tea from our own Kilogram Tea. Made with steamed oat milk.

Our classic chai tea latte over ice. Made with our own Kilogram Tea's Organic Masala Chai Tea.

Made with our own Kilogram Tea's Organic Masala Chai Tea, combined with steamed milk.

This lot was grown by smallholder farmers who are part of METAD's Kirite network in the Guji region of Oromia. It is an elegant coffee with floral aromatics and notes of fresh peach, sweet meyer lemon, and hibiscus.

Daniel Canales made history in 2004 as the first grower to win a Cup of Excellence competition with an organically grown coffee. We purchased some of that winning lot and have continued working with the Canales family ever since. Today, the Canales family's commitment to thoughtful farming and exceptional quality continues through Daniel's three sons, Milton, Norman, and Donal, who represent the third generation at the family's farm in Pueblo Nuevo, Estelí, where they have transformed former pastureland into a diverse coffee ecosystem. This year's washed Pacamara lot was produced by Norman Canales, whose careful stewardship carries forward a legacy six decades in the making. A variety known for its remarkably large beans and distinctive flavor, the Pacamara has become one of our favorite coffees from the Canales family.

This lot was grown by members of the Alaka Farmers Association and processed by our longtime partners, METAD, at their Hambela washing station in the West Guji Zone of Oromia. Led by the Adinew family, METAD consistently produces some of our favorite coffees from Ethiopia. Farmers delivered their daily harvest of ripe coffee cherries to the station, where they were meticulously sorted and dried on raised beds with the fruit fully intact. METAD’s expertise and attention to detail are especially evident in natural coffees like this one, where careful processing allows the heirloom varieties and terroir to shine, preserving the distinctive expression that makes Ethiopian coffee unlike any other.

This exceptional lot was grown by cooperative member Milder Velásquez, whose farm is situated in Huehuetenango within the expansive Cuchumatanes mountain range. It is appearing on our single-origin menu for the first time.

Jose Guillermo 'Epe' Alvarez is the fourth-generation steward of Finca Malacara, one of El Salvador’s most venerable coffee estates. Established by the Alvarez family in 1888, the farm sits near the north slope of the Santa Ana volcano. Malacara’s reputation for quality dates back more than a century, with its coffee earning a gold medal at the 1900 World’s Fair in Paris. That legacy continues under Epe, and we accompanied him when he first planted this SL-28 variety alongside the storied Bourbon trees that have long been cultivated at Malacara. Coveted for its remarkable quality in Kenya, SL-28 has found compelling expression at Malacara. It has been a staple of our single origin menu for more than a decade.

A shade-grown organic blend designed to enlighten, anchored by a luminous Ethiopian single-origin lot.

Persephone is our annual celebration of spring, evoking its spirit of renewal and hope. The 2024 edition features coffees from small-scale family farmers from three exciting coffee origins in East Africa: Burundi, Ethiopia, and Kenya, including two of our favorite single-origin offerings Yandaro and Buku.

This year's edition of Summer Solstice blends coffees from Colombia, Peru, and Ethiopia to evoke the berry and bright citrus flavors of the season. Flavor notes: blueberry, honey, & lime.

Our coffee team carefully selected top lots from Colombia, Costa Rica, and Ethiopia for this blend honoring the athletes participating in the 2026 Chicago Marathon. Intelligentsia is proud to be the official coffee of the event.

Fall is here, and with it, the next release in our seasonal blend lineup. Otoño is inspired by the reflection that autumn brings, when nature reveals its texture and each step outdoors is a chance to slow down and observe a beautiful transition unfold. For this blend, ingredients were carefully selected by our coffee team and combined in a recipe designed to match the transition from summer stone fruits into deeper fall flavors. The 2025 edition of Otoño brings together three distinct lots from three distinct countries, each renowned for producing exceptional coffee: Kenya, Ethiopia, and Colombia.

Many Geisha varietal coffees sold in the U.S. come from Panama — descended from Ethiopian seed, but shaped by Panamanian terroir since the mid-20th century. This coffee, however, was cultivated on the Gesha Village Coffee Estate in Bench Maji, near the Gori Gesha forest where the variety was first catalogued in 1931. The founders of Gesha Village, Rachel Samuel and Adam Overton, handpicked seeds from that forest that most closely resemble what we know today as Panamanian Geisha and brought them to their farm. This lot was grown on the Oma section of the farm, the largest of three plots where those seeds were planted. After a selective harvest, the perfectly ripe cherries were sun-dried with meticulous care, resulting in a profile that showcases the original Gesha genetics and reflects the region’s historic terroir. This is the first of two releases we selected from this year’s Oma harvest.

This year marks 30 years since Marysabel Caballero and Moises Herrera began their journey together in coffee. To celebrate, we are bringing back La Tortuga, a name first used in 2004 for coffee from Marysabel’s father, Don Fabio, as a nod to the classic story of the tortoise and the hare. What began as a reflection on Honduras’s steady rise in specialty coffee now speaks to the Caballero family’s approach to building their coffee legacy: patient, deliberate, and always moving forward. That spirit of progress comes through in this latest release of Batian, a prized Kenyan variety with genetics that include SL28, SL34, and Sudan Rume. Through selective picking, careful sorting, and washed processing, Marysabel and Moises bring remarkable clarity to the variety. The result is one of our favorite La Tortuga selections of the year. It's a compelling expression of Kenyan genetics adapted to Honduran terroir.

This syrupy sweet espresso blend has been the staple of our lineup since the very beginning. Supreme balance and a wonderful sweetness make this a classic.

Sapsucker is a seasonal blend named for the bird whose pursuit of sugary-sweet tree sap reflects our own approach to crafting this coffee. This year's blend unites distinct lots from Colombia, Burundi, and Kenya into a lively espresso defined above all else by its sweetness. The result is vibrant yet balanced, layered with notes of bright tropical fruit, ripe stone fruit, and zesty citrus.

This lot comes from the Ayla washing station in Bombe, a high elevation coffee growing community in Ethiopia’s Sidama region. Established in 2010 by family-owned Testi Coffee, Ayla receives freshly picked coffee cherries from neighboring smallholder farmers. Farmers in Bombe cultivate coffee on small plots of land that reach as high as 2,150 meters above sea level, with coffee growing alongside other crops and beneath the shade of native trees. At the washing station, careful sorting begins the moment the cherries arrive and continues throughout processing. The coffee is washed in fresh water from the Bonora River before being dried and sorted on raised beds. As espresso, the sweetness and complexity of coffees from this region really shine. Expect notes of ripe stone fruit and fresh lime zest.

This washed Castillo lot comes from neighboring farmers in the Cauca region of southwestern Colombia. After selectively harvesting cherries from only their Castillo trees, they delivered their coffee to our partners at Banexport for classification and processing. Introduced to Colombian farmers in 2005, Castillo has since been widely adopted for its resilience against coffee leaf rust, a devastating fungus that affects farms around the world. A testament to the quality potential of hardy varieties, this coffee has bright notes of citrus and dried cherry layered over a sweet toffee base.

Almond Milk (Water, Almonds), Rolled Oats, Date, Cocoa Powder, Sea Salt.

Coconut Milk (Water, Coconut), Rolled Oats, Date, Cold Coffee Concentrate, Sea Salt.

Roasted Almond & Himalayan Pink Salt