One Line Coffee Capitol Square

Choose one of our fresh locally-roasted coffees with options for medium, dark, or light-roasted, as well as a decaf option.

Classic cold brew, made with our medium-roast Colombia El Progreso. Great black, or takes cream and sugar beautifully!

Batch-brewed light, medium, or dark roast, or decaf, plus a Method Blend Espresso Shot for an extra kick of caffeine!

Our perfectly brewed light, medium, or dark roast, or decaf, paired with an equal amount of our steamed Hartzler Milk!

One part of our Method Blend espresso to about 3 parts textured Hartzler milk. A perfectly balanced espresso beverage.

Equal parts of frothed Hartzler milk and our Method Blend espresso.

An extraction of our Method Blend espresso diluted with hot water to resemble a drip coffee. Made popular in Europe during WWI when our American Soldiers thought espresso shots too strong!

A milky beverage showcasing the flavor of espresso and perfectly textured milk.

A milky beverage showcasing the flavor of espresso and perfectly textured milk.

Made with local Milligan's Maple Syrup (Amesville OH), maple bourbon- originally intended to be a seasonal drink, but now available year-round!

Our Method Espresso and Hartzler milk shaken and poured over ice. Syrups available!

Honeyrun Farm honey (Williamsport OH), buckwheat honey, rose, and cacao, combined with fresh espresso and milk - our most popular menu item!

Featuring our own single-origin Askinosie chocolate sauce (vegan!)

Made with local Milligan's Maple Syrup (Amesville OH), maple bourbon syrup - originally intended to be a seasonal drink, but now available year-round!

Made with Third Street Chai (ingredients include whole leaf tea and spices)...and steamed with Hartzler milk.

Made with Third Street Chai (ingredients include whole leaf tea and spices)...and steamed with Hartzler milk.

Steamed milk and our housemade chocolate sauce, made with single-origin Askinosie cocoa powder.

Steamed milk and our housemade chocolate sauce, made with single-origin Askinosie cocoa powder.

Petali Teas are handcrafted- no machines are used to produce the tea blends- The style is artisan, using full leaves, fruits, nuts, barks, roots, flower petals, yerba mate, rooibos and a myriad of tea shapes, sizes and varieties. Their flavorings and essences are the best quality available so each cup is a delicious experience

Third Street Chai mixed with your choice of milk, shaken and served over ice.

Steeped loose-leaf tea from Petali Teas, served over ice.

The classic Italian sparkling mineral water, with over 120 years of tradition!

BRAND NEW from-scratch scone goodness! Our chef's own recipe.

A dark-roast coffee from our longest relationship in Brasil, Fazenda Rio Brilhante. Near the town of Coromandel in Minas Gerais, Rio Brilhante was founded by Ignacio Urban. Originally a soybean farmer, Ignacio has built Rio Brilhante into an agricultural powerhouse. This coffee is naturally processed and consists of Catuaí 99, Catucaí 20/15, Catuaí 144, and Catuaí 62 varieties. Black Cherry, Dark Chocolate, Orange Blossom, Roast. Country: Brasil Region: Minas Gerais Town: Near Coromandel Farmers: Two generations of the Urban Family Altitude: 900 - 1150 m. Varieties: Catuaí 99, Catucaí 20/15, Catuaí 144, Catuaí 62 Processing method: Natural, sun-dried on patios with occasional mechanical drying Tasting notes: Black Cherry, Dark Chocolate, Orange Blossom, Roast Importer/Exporter: Falcon/Los Volcanes Our Purchase: 10 (60kg) bags

A sugarcane decaf coffee from smallholder producers throughout Huila, Colombia. Comprised of Colombia, Castillo, and Caturra varieties. Caramel, Honeycrisp, Graham Spice, Candied Orange. Country: Colombia Region: Huila Altitude: 1400-2000m Producers: Various smallholders Varieties: Castillo, Colombia, Caturra Processing: Washed Sugarcane EA Decaf Tasting Notes: Caramel, Honeycrisp, Graham Spice, Candied Orange Importer/Exporter: Cafe Imports Our Purchase: 10 (70kg) bags

Another Limited Release offering from one of our longest relationships with Rodrigo Sánchez in Huila, Colombia. This lot comes from his farm La Loma, and undergoes a unique Cold Fermentation process. White Grape, Apple Blossom, Jackfruit, Lingering Finish. 100% Bourbon Sidra variety. Country: Colombia Region: Huila Municipality: Pitalito Farm: La Loma Altitude: 1730 m Producer: Rodrigo Sánchez Variety: Bourbon Sidra Process: Cold Fermentation Washed. Fermentation for 80 hours in grainpro bags in a 50°F-55°F chilled room. Washed and dried on raised beds for 25 days. Tasting Notes: White Grape, Apple Blossom, Jackfruit, Lingering Finish Importer/Exporter: Algrano/Clearpath Our Purchase: 2 (70kg) bags

This is another coffee processed using cold fermentation, except this lot is dried as a natural. Also from Rodrigo Sanchez and his team, Aromas del Sur. Again the Pink Bourbon variety from Finca Monteblanco in Huila, Colombia. This coffee underwent a cold fermentation natural process, where the coffee is fermented in sealed bags in a chilled room. Like the washed process, this extended fermentation creates an incredibly dynamic cup. Pomegranate, Hibiscus, Blackberry, Tamarind Candy. 100% Pink Bourbon variety. Country: Colombia Region: Huila Town: Pitalito Farmer: Rodrigo Sanchez Farm: Finca Monteblanco Altitude: 1730 m. Variety: Pink Bourbon Processing Method: Cold Fermentation Natural. After harvesting, the coffee cherries are fermented in a chilled room, extending the process and creating additional complexity. The coffee is dried on canopies for up to 25 days. Tasting Notes: Pomegranate, Hibiscus, Blackberry, Tamarind Candy Importer/Exporter: Algrano

Another incredible coffee from Rodrigo Sanchez and his team, Aromas del Sur. Returning is the Pink Bourbon variety from Finca Monteblanco in Huila, Colombia. This coffee underwent a cold fermentation washed process, whereby the coffee is fermented in sealed bags within a chilled room. This process extends the fermentation duration, creating incredible complexity. Lychee, Coconut, Caramel, Creamy. 100% Pink Bourbon variety. Country: Colombia Region: Huila Town: Pitalito Farmer: Rodrigo Sanchez Farm: Finca Monteblanco Altitude: 1730 m. Variety: Pink Bourbon Processing Method: Cold Fermentation Washed. After pulping, coffee is fermented in a chilled room, extending the process and creating additional complexity. The coffee is dried on canopies for up to 25 days. Tasting Notes: Lychee, Coconut, Caramel, Creamy Importer/Exporter: Algrano/Clearpath Our Purchase: 4 (69kg) bags

Our second year purchasing coffee from Bekele Belaychow near the town of Bensa in Sidamo, Ethiopia. We visited Bekele in February of last year to cement this new partnership. Bekele owns and operates several plots near Bensa, along with a collection site for processing coffee on behalf of neighboring smallholders. This lot comes from his Finchawa plot and collection site, and represents coffee from his own farm and of those nearby smallholders. Mandarin, Milk Chocolate, Nectarine, Vanilla. Primarily Ethiopia 74158, a catalogued heirloom variety. Country: Ethiopia Region: Sidamo District (Woreda): Bensa Producer: Bekele Belaychow Altitude: 1900-2100 m Collection Station: Finchawa Variety: Mostly Ethiopia Heirloom 74158 Process: Full Natural. Raised bed drying under shade. Tasting Notes: Mandarin, Milk Chocolate, Nectarine, Vanilla Importer/Exporter: Crop to Cup Our Purchase: 100 (60kg) bags

A single origin espresso from the Bensa region within Sidamo, Ethiopia. This is our second year offering coffee from Bekele Belaychow. Bekele owns and operates three farms in Bensa with his son Beletano. This lot is from his farm Finchawa, where Bekele purchases coffee cherries from over 100 nearby smallholders and processes their coffee along with his own. Blackberry, Chocolate, Stone Fruit, Syrupy. Ethiopia heirloom 74158 variety. Country: Ethiopia Region: Sidamo District (Woreda): Bensa Producer: Bekele Belaychow Altitude: 1900 - 2100m Collection Station: Finshawa, near Kokose Variety: Ethiopia Heirloom 74158 Process: Natural. Dried for ~18 days on raised beds under shade. Tasting Notes: Blackberry, Chocolate, Stone Fruit, Syrupy Lot Size: 100 bags (60kg) Importer/Exporter: Crop to Cup

An extremely sweet and balanced medium-roast. Our second time purchasing coffee from Finca San Carlos in Antigua, Guatemala. Carlos Durán founded San Carlos in 1850, passing the farms down through generations; it is now owned by Ana Maria and Estele Durán. Jorge Alberto Zamora has managed the farm for over 50 years. He was actually born on the farm, and has watched the growth of the farm's 100-year-old Bourbon trees. Brown Sugar, Crème Brûlée, Candied Orange, Balanced. 100% Bourbon variety. Country: Guatemala Region: Sacatepéquez Town: Antigua Farm: Finca San Carlos Elevation: 1500-1700 m Producers: Owners Ana Maria and Estele Durán. Farm manager Jorge Alberto Zamora. Wet Mill: Beneficio La Esperanza Processing: Fully washed, patio dried under the sun. Variety: Bourbon Tasting Notes: Brown Sugar, Crème Brûlée, Candied Orange, Balanced Importer/Exporter: Falcon/Los Volcanes Our Purchase: 30 (69kg) bags

One of two new coffees from our new partners at Finca Terrerito. This lot is from smallholders in Belen Guaclho, a town about 1.5 hours from Finca Terrerito. Nestled in the Ocotepeque Mountains, these smallholders farm 1-2 hectares on average. White Peach, Pear, Plumeria, Waffle Cone, Vanilla. Pacas variety and Catuaí cultivar. Country: Honduras Region: Ocotepeque Town: Belén Producers: Belen Gualcho smallholders: Don Jesús Mata, Nicolás Campos, Walter Espinoza, Roberto Muñoz, Roberto Campos, Pedro Antonio de Dios Valeriano, Alex Rolando Bajurto, Pedro Alcántara Bajurto, Pompilio Cortez. Altitude: 1600-1900 m Varieties/Cultivars: Pacas, Catuaí Processing: Fully washed. Dry fermentation for 12 hours overnight. Both patio and raised drying depending on the producer. Tasting Notes: White Peach, Pear, Plumeria, Waffle Cone, Vanilla Importer/Exporter: Finca Terrerito Our Purchase: 5 (69kg) bags

Another relationship coffee from our travels to Papua New Guinea in 2024. This time, from the Western Highlands near the town of Hagen. Mong Coffee is a mill operated by Rexson "Rex" Raguni. Rex was the first person we met who was instantly convinced to attempt new slow-dry practices. Rex immediately delivered, building raised beds with shade at Mong. This natural process coffee exemplifies what happens when passion meets motivation. Chocolate, Plum, Tamarind, Hazelnut. Blue Mountain, Mundo Novo, Caturra varieties and cultivars. Country: Papua New Guinea Region: Western Highlands Town: Near Hagen Mill: Mong Coffee Mill Manager: Rexson Raguni Farms: 8 contributing farms from 6 collection stations Altitude: 1850 m Varieties/Cultivars: Blue Mountain, Mundo Novo, Caturra Processing: Full natural. Raised bed drying under shade. Tasting Notes: Chocolate, Plum, Tamarind, Hazelnut Importer/Exporter: Crop to Cup/PNG Coffee Exports Our Purchase: 10 (60kg) bags

A single producer offering from Papua New Guinea. Given the more common structure of community lots from PNG, we're thrilled to have a coffee traceable to a single farm. We met Peter while traveling to PNG in 2024, and his eagerness to improve his processing techniques and cultivation practices captivated us. Peter farms his land with his immediate and extended family. Citrus, Stone Fruit, Taffy Candy, Chamomile, Guava. Typica, Bourbon, Mundo Novo, K7 varieties and cultivars. Country: Papua New Guinea Region: Eastern Highlands Town: Asaro Producer: Peter Seed Altitude: 1650 Varieties/Cultivars: Typica, Bourbon, Mundo Novo, K7 Processing: Fully washed. Dry fermentation and raised bed drying. Tasting Notes: Citrus, Stone Fruit, Taffy Candy, Chamomile, Guava Importer/Exporter: Crop to Cup/PNG Coffee Exports Our Purchase: 5 (60kg) bags

Another year purchasing coffee from the Waingar Cluster group in the Chimbu Province of Papua New Guinea. This lot is a medium-roast offering. We visited this village in 2024 while traveling to PNG with Crop to Cup. The purpose of that visit was to distribute moisture meters, temperature guns, and shade nets to educate farmers on slow drying methods. This lot represents the improved quality of those drying practices. Dark Chocolate, Toffee, Cantaloupe, Syrupy. Typica, Bourbon, Caturra varieties. Country: Papua New Guinea Region: Chimbu Province, Eastern Highlands Town: Near Mingende Cluster Group: Waingar Farmers: 22 families of the Waingar Cluster Altitude: 1750-1850 Varieties: Typica, Bourbon, Caturra Processing: Fully washed. Dry fermentation and raised bed drying under shade Tasting Notes: Dark Chocolate, Toffee, Cantaloupe, Syrupy Importer/Exporter: Crop to Cup/PNG Coffee Exports Our Purchase: 5 (60kg) bags

Another year bringing in coffee from Kinini Village in the Northern Province of Rwanda. This lot comes from a sub-group in the village, the Dufatanye Women's Group, which comprises 60 women farmers. Dufatanye translates to "let's work together." Blood Orange, Caramel, Prune, Rose. 100% Bourbon variety. Country: Rwanda Region: Northern Province Village: Kinini Sub-Group: Dufatanye Women's Group Producers: 60 smallholder members Altitude: 1800-2200 m. Variety: Bourbon Processing Method: Fully Washed. Raised bed drying for 30-50 days. Tasting Notes: Blood Orange, Caramel, Prune, Rose Importer/Exporter: Crop to Cup Our Purchase: 5 (60kg) bags

Our seasonal decaf espresso blend. Typically a two or three bean blend. Sweet and delicious. This decaf espresso blend contains: Colombia Mártir: A washed coffee grown by 20 families of the Mártir Association in La Plata, Huila, Colombia. Castillo, Caturra, V. Colombia, and Typica varieties/cultivars. Sugar-derived, in-country (ethyl acetate) decaf. Ethiopia Abdo Aba Mecha: A 50% washed, 50% natural blend of coffee from a single Estate in the Gomma Woreda of Jimma, Ethiopia. 100% 74110 Ethiopia Heirloom variety. Ethyl Acetate decaffeinated in Germany. Tasting Notes: Chocolate, Orange Candy, Apple, Graham Spice

Our first ever coffee from East Timor (Timor-Leste). This island is entrenched in coffee history due to the discovery of the Timor Hybrid in the 1920s, a cross between Coffea Arabica and Coffea Canephora (Robusta). This hybrid helped develop many of the leaf rust-resistant varieties and cultivars we see today. This light roast comes from smallholders in the Ermera region near the town of Letefoho. Apricot, Cocoa Powder, Cherry, Licorice. Timor Hybrid, Typica, Catimor, Sarchimor (T5296) varieties and cultivars. Country: East Timor (Timor-Leste) Region: Ermera Town: Letefoho Farmers: Local Smallholders Altitude: 1400-1900 m Varieties and cultivars: Timor Hybrid, Typica, Catimor, Sarchimor (T5296) Process: Natural. Dried for 15-20 days on patios under the sun. Tasting Notes: Apricot, Cocoa Powder, Cherry, Licorice Importer/Exporter: Cafe Imports Our Purchase: 5 (50kg) bags

Our Coffee To Go Carton keeps coffee fresh and hot for up to 2-3 hours. Choose from any of our current specialty coffee offerings...Cup and condiment packages are available as an option!

Schedule a Special Coffee Tasting in the Huntington Centre for your office staff or for clients. We will bring a variety of coffees to your office or available gathering space and your One Line Coffee Host will provide an informative presentation on "All Things Coffee" as well as serve coffee tastings. These one hour sessions provide a unique and enlightening experience. Your host is typically one of our senior experienced baristas. . They can answer ALMOST any question you might have related to coffee tasting and preparation. Each tasting typically involves 20-30 people. Please include your contact info when you place your order and we will be in contact within 48 hours to schedule the session. There will be an additional charge for the coffees we prepare and serve which is typically about $60 for 20-30 people.