One Line Coffee - Franklinton River & Rich

A made-to-order that showcases the distinct flavors, character, and origin of your selected coffee.

A liqueur-like iced coffee, slow-dripped on a Yama tower for 16 hours.

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

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

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

One part espresso to about 3 parts textured milk. A perfectly balanced espresso beverage.

Espresso diluted with hot water to resemble a drip coffee.

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

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

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

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

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

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

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

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

Espresso diluted with cold water and served over ice.

Our house cold brew concentrate blended with vanilla ice cream into a rich, refreshing frozen coffee drink. Customize with your favorite flavored syrup. *please note due to the ice cream base, milk substitutions are unavailable*

Our Method Espresso poured over a scoop of Hartzler sweet cream ice cream. Syrups available!

Loose-leaf teas from Spirit Tea, chosen for origin, character, and the people behind them.

A larger pour of our loose-leaf teas from Spirit Tea, chosen for origin, character, and the people behind them.

Steamed milk and our housemade chocolate sauce, created with Askinosie cocoa powder.

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

Steamed milk and our housemade chocolate sauce, created with Askinosie cocoa powder.

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.

Refreshing iced teas from Spirit Tea, thoughtfully chosen for origin, character, and the people behind them.

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

Third Street Chai mixed with cold milk, shaken and served over ice.

Third Street Chai mixed with cold milk, shaken and served over ice.

Botanically brewed sodas.

A perfect sweet treat to accompany coffee.

Our first purchase from Otto Barrientos, a producer with ~30 hectares of land on the famous Volcán de Acatenango. Otto Barrientos was raised in nearby Antigua, but unlike most coffee producers, his family worked outside of the industry. Otto worked in Guatemala City as an accountant for 14 years before he and his father acquired the land on the volcano. Otto learned the trade on his own "from one question to another" as he describes it. Raspberry, Custard, Gardenia, Orange. Red Bourbon and Anacafe 14 varieties and cultivars. Country: Guatemala Department: Sacatepequez Municipality: San Miguel Dueñas Altitude: 1800-2100 m Producer: Otto Barrientos Varieties/Cultivars: Red Bourbon and Anacafe 14 Processing: Fully washed. Sun dried on patioes. Tasting Notes: Raspberry, Custard, Gardenia, Orange Importer/Exporter: Falcon Coffees/Los Volcanes Coffee Our Purchase: 5 (69kg) bags

Another dynamic offering from the Las Lajas micromill in Sabanilla de Alajuela in the Central Valley of Costa Rica. We've been purchasing coffee from the Chacón family at Las Lajas since 2013. This lot is a Yellow Diamond (Anaerobic Honey) process. Dark Chocolate, Raspberry Jam, Red Wine, Orange. 100% Villa Sarchí cultivar. Country: Costa Rica Region: Sabanilla de Alajuela, Central Valley Micromill: Las Lajas Farm: Finca Sabana Redonda Producers: Oscar and Francisca Chacón Altitude: 1400-1600 m. Cultivar: Villa Sarchí Processing Method: Yellow Diamond (Anaerobic Honey). Cherries are depulped, while leaving 100% of the mucilage, and fermented in sealed tanks for 84 hours. 15-20 days of drying on raised beds. Tasting Notes: Dark Chocolate, Raspberry Jam, Red Wine, Orange Importer/Exporter: Cafe Imports Our Purchase: 8 (69kg) bags

This is our third year purchasing coffee from Banko Taratu. From the Gedeo zone outside of Yirgacheffe, Banko Taratu is a village with over 500 contributing smallholders. This lot underwent a Double Fermentation Washed process. Ethiopian Heirloom varieties. Orange Creamsicle, Honeydew, Mango, Fruity Pebbles. Country: Ethiopia Zone: Gedeo District (Woreda): Gedeb Village: Banko Taratu Producers: ~500 local smallholders Altitude: 1900-2300 m Varieties: Ethiopian Heirloom Process: Double Fermentation Washed. Coffee cherries are depulped and fermented for 48-72 hours with the mucilage still attached, then washed and fermented for another 12-24 hours. The coffee is then dried on raised beds for 12-15 days. Tasting Notes: Orange Creamsicle, Honeydew, Mango, Fruity Pebbles. Importer/Exporter: Falcon Lot Size: 5 bags (60kg)

An explosive yet clean light roast coffee from Burundi's Muyinga Province. This is our second year offering coffee from Hafi, a community practicing (to our knowledge) the only semi-anaerobic fermentation method in Burundi. From our growing relationship with JNP, an exporting company aiming to improve quality, traceability and visibility to provide assistance to producing communities. This year we are contributing to JNP's corn milling project which will provide corn flour to the Hafi community. Cocoa, Key Lime, Strawberry, Black Tea. 100% Bourbon variety. Country: Burundi Region: Muyinga Washing Station: Hafi Producers: 695 nearby smallholders. Altitude: 1715 m. Variety: Bourbon Process: Semi-anaerobic natural. Coffee cherries are covered with tarps for 48 hours after collection, limiting oxygen during fermentation. The coffee is dried on raised beds for up to 30 days. Tasting Notes: Cocoa, Key Lime, Strawberry, Black Tea Importer/Exporter: JNP Coffee

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

Another single variety offering from Fazenda Rio Brilhante in Brasil. This is the sixth year purchasing coffee from Rio Brilhante, and one of five coffees this year. This lot is made up of 100% Mundo Novo cultivar. Golden Berry, Cherry, Starfruit, White Florals. Country: Brasil Region: Minas Gerais Town: Near Coromandel Farmers: Two generations of the Urban Family Altitude: 900 - 1150 m. Cultivar: Mundo Novo Processing method: Full natural, with patio drying Tasting notes: Golden Berry, Cherry, Starfruit, White Florals Importer/Exporter: Falcon/Los Volcanes Our Purchase: 5 (69kg) bags

Our second year purchasing this sweet and balanced washed coffee from Oaxaca, Mexico near the town of Sochiapam. This lot comes from smallholder families with predominantly modest 1-2 hectare farms; some have larger 5 hectare farms. Chocolate, Plum, Tamarind, Pomegranate. Pluma, Typica, Bourbon, and Mundo Novo varieties. Country: Mexico Region: Oaxaca Province: La Cañada District: Cuicatlán Municipality: San Pedro Sochiapam Producers: Local smallholders Altitude: 1700-1900 m. Varieties: Pluma, Typica, Bourbon, and Mundo Novo Processing: Fully Washed. 18-24 hour fermentation in wood tanks after depulping. Dried for 6-10 days on rooftops. Tasting Notes: Chocolate, Plum, Tamarind, Pomegranate Importer/Exporter: Red Fox Coffee Merchant Our Purchase: 10 (69kg) bags

This is our second purchase from Zanya in Dalat, Vietnam. This is one of two limited release lots from Zanya this year, this one undergoing a Carbonic Maceration Washed process. It is composed entirely of Arabica varieties and cultivars, a rarity from a country known for its commodity Robusta cultivation. Zanya Coffee is owned and operated by Mirián and Lim, a husband and wife cultivating coffee in Lim's hometown. Plum, Citrus Candy, Cane Sugar, Muscat Grape. Catimor, Bourbon, Typica, and Caturra varieties and cultivars. Country: Vietnam Region: Lanbiang Mountains District: Lac Duong Town: Dalat Farmers: Zanya Cooperation, working together with over 30 smallholder farmers from K´ho ethnic minority Altitude: 1500-1650 m Varieties/Cultivars: Catimor, Bourbon, Typica, and Caturra Processing Method: Carbonic Maceration Washed. Tasting Notes: Plum, Citrus Candy, Cane Sugar, Muscat Grape Importer/Exporter: Crop to Cup Our Purchase: 2 (30kg) bags

This is our second purchase from Zanya in Dalat, Vietnam. This is one of two limited release lots from Zanya this year, this one undergoing a Double Fermentation Washed process. It is composed entirely of Arabica varieties and cultivars, a rarity from a country known for its commodity Robusta cultivation. Zanya Coffee is owned and operated by Mirián and Lim, a husband and wife cultivating coffee in Lim's hometown. Caramel, Red Apple, Frangipane, Honeysuckle. Catimor, Bourbon, Typica, and Caturra varieties and cultivars. Country: Vietnam Region: Lanbiang Mountains District: Lac Duong Town: Dalat Farmers: Zanya Cooperation, working together with over 30 smallholder farmers from K´ho ethnic minority Altitude: 1500-1650 m Varieties/Cultivars: Catimor, Bourbon, Typica, and Caturra Processing Method: Double Fermentation Washed. Tasting Notes: Caramel, Red Apple, Frangipane, Honeysuckle Importer/Exporter: Crop to Cup Our Purchase: 2 (30kg) bags

Our 5th consecutive year purchasing this coffee from Los Volcanes (LVC), our exporting partners in Guatemala. LVC operates a wet mill called beneficio La Esperanza in the town of Antigua, at the foot of the legendary Volcán de Agua. Employees of the mill and their families own small parcels of land around Antigua and on the Volcano itself. LVC purchases the coffee cherries grown on these parcels from its own employees and their families, and shows them every step of the coffee's processing. Employees can even taste their own coffees on the cupping table before they are sent for export. Bourbon, Catuaí, Geisha varieties. Brownie, Orange Cake, Cherry, Panela. Country: Guatemala Region: Sacatepéquez Town: Antigua Elevation: 1550-1900 m Farmers: Employees of Beneficio La Esperanza Wet Mill: Beneficio La Esperanza Processing: Fully wash

A rich, balanced and sweet medium-roast coffee. This is our first year purchasing coffee from the Naimeg family in Minas Gerais, Brasil. The Naimegs have two farms which have been in their family for generations. They also have a roasting company in the town of Patos de Minas. This lot is 100% Paraíso cultivar. Brown Sugar, Date, Golden Raisin, Molasses. Country: Brasil Region: Minas Gerais Town: Near Pântano Farm: Fazenda Pântano Farmers: Fernando Naimeg and family Altitude: 900 - 110 m. Cultivar: Paraíso Processing method: Pulped natural, with patio drying Tasting notes: Brown Sugar, Date, Golden Raisin, Molasses Importer/Exporter: Falcon/Los Volcanes Our Purchase: 5 (60kg) bags

Our new House Roast offering comes from smallholders throughout Huila, Colombia. El Nevado is named after the famous volcano in the region. Ou rpartners at Coffee Quest aggregate this lot at three buying stations in the towns of La Plata, Santa Maria, and Pitalito. We traveled to Huila with Coffee Quest in July of this year to learn about their processes and meet producers in the program. Milk Chocolate, Dried Fig, Blackstrap Molasses, Brown Sugar. Primarily Castillo, Caturra, and Colombia varieties and cultivars. Country: Colombia Region: Huila Municipalities: Santa Maria, La Plata, and Pitalito Altitude: 1600-1900 m Producers: Smallholder producers throughout Huila Varieties: Primarily Castillo, Caturra, and Colombia varieties. Processing: Washed, varying fermentation and drying methods. Tasting Notes: Milk Chocolate, Dried Fig, Blackstrap Molasses, Brown Sugar Importer/Exporter: Coffee Quest Our Purchase: 100 (70kg) bags

From 225 smallholders in the municipality of San Antonio La Paz within the Sierra de la Minas mountain range of the El Progreso department in Guatemala. Declared a biosphere reserve, it is home to many plants and animals. The cloud forest among the mountains is home to the national bird of Guatemala, the Quetzal. Residents here grow coffee, corn, beans, tomatoes and sugarcane. Dark Chocolate, Candy Corn, Panela, Balanced. Caturra, Bourbon, Castillo, and San Ramon varieties. Country: Guatemala Region: Sierra de Las Minas Department: El Progreso Municipality: San Antonio La Paz Altitude: 1200-1400 m Producers: 225 nearby smallholders. 20 hectare plots on average. Varieties: Caturra, Bourbon, Castillo, and San Ramon Processing: Fully washed. Sun dried on patioes at Beneficio La Esperanza. Tasting Notes: Dark Chocolate, Candy Corn, Panela, Balanced Importer/Exporter: Falcon Coffees/Los Volcanes Coffee Our Purchase: 15 (69kg) bags

Our first Mountain Water Process Decaf in some time. This lot comes from the Gran Amoju subgroup of the Aromas del Valle cooperative. The Gran Amoju subgroup comprises smallholder producers from Cutervo, Cajamarca, Peru. This lot is fully washed, and underwent a Mountain Water Decaffeination process. Honey, Marigold, Chocolate, Caramel. Caturra, Bourbon, and Geisha varieties. Country: Peru Region: Cajamarca City: Cutervo Producers: Smallholder members of Gran Amoju, a subgroup of the Aromas del Valle cooperative. Altitude: 1750-2000 m Varieties: Caturra, Bourbon, Geisha Processing Method: Fully washed. Mountain Water Process Decaffeination. Tasting Notes: Honey, Marigold, Chocolate, Caramel Importer/Exporter: Crop to Cup Our Purchase: 10 (69kg) bag

A sugarcane decaf coffee from smallholder members of the Central Cauca Association for Peace (ACC) in Cauca, Colombia. Comprised of Castillo and Caturra varieties. Caramel, Orange, Cinnamon Sugar, Gale Apple Country: Colombia Region: Cauca Municipality: Piendamó Altitude: 1700-1900 Producers: Smallholder members of the Central Cauca Association for Peace (ACC) Varieties: Castillo, Caturra Processing: Washed Sugarcane EA Decaf Tasting Notes: Caramel, Orange, Cinnamon Sugar, Gale Apple Importer/Exporter: Falcon/Siruma Our Purchase: 5 (70kg) 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

This espresso blend contains: Ethiopia Musa Abalulesa: A washed process coffee from Musa Abalulesa and 21 smallholder producers in Agaro, Jimma, Ethiopia. Ethiopian heirloom varieties (74110 and 74165) Guatemala Todos Santos: A washed process coffee from 55 members of the ASODIETT cooperative in Todos Santos, Huehuetenango. Bourbon and caturra varieties. Ethiopia Kaffa: A washed process coffee from smallholders from the Ada community in the Kaffa zone of Ethiopia. Ethiopia heirloom varieties. Tasting Notes - Chocolate, Candied Orange, Black Tea, White Florals

Our espresso blend that will consistently feature 2 coffees. This blend targets those chasing a dynamic and adventurous straight shot of espresso without milk. No origin, variety, or processing style is off-limits. Stone Fruit, Milk Chocolate, Strawberry, Black Tea. This espresso blend contains: Burundi Hafi: A semi-anaerobic process coffee from ~695 smallholders in the Muyinga Province in Burundi. 100% Bourbon variety. Ethiopia Bekele Belaychow: A natural process coffee from Bekele Belaychow's Finchawa plot in Bensa, Sidamo, Ethiopia. Ethiopia Heirloom 74158. Tasting Notes: Stone Fruit, Milk Chocolate, Strawberry, Black Tea.

A citrus-forward and sweet washed Ethiopia. Traceable to 22 producers from the Oma Fontule municipality in Agaro, Jimma, Ethiopia. Lemonade, Chamomile, Black Tea, Lilac. Ethiopian heirloom varieties (74110 and 74165). Country: Ethiopia Region: Agaro, Jimma Municipaity: Oma Fontule Farmers: Musa Abalulesa and 21 smallholder farmers Altitude: 2100 m. Variety: Ethiopian heirloom varieties (74110 and 74165) Processing method: Fully washed with raised bed drying Tasting notes: Lemonade, Chamomile, Black Tea, Lilac Importer: Crop to Cup Our Purchase: 8 (60kg) bags

A syrupy and clean coffee cherry tea. A great alternative to black coffee or traditional tea. From various smallholders working with Gold Mountain Coffee Growers in Matagalpa and Jinotega, Nicaragua. Apricot, Pomegranate, Apple, Syrupy. 100% Pacamara Variety. Country: Nicaragua Region: Matagalpa & Jinotega Farms: Various Variety: Pacamara Processing: Coffee is picked at peak ripeness from various smallholders in the Gold Mountain Coffee growers network. Whole coffee cherries are rushed down the mountain to sun dry in the valley, where they are sorted to remove underripe and overripe cherries. Coffee parchment is removed from the Cascara by hand before shipment. Dosing: Use 1 gram of cascara for every 18.75 grams of water (about 16 grams of cascara for a 10 oz. cup). Steep in water just off boil for 5 minutes. Strain and enjoy!

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!

Warm weather shouts out for our Cold Toddy Coffee. We furnish the toddy...you furnish the ice! Our Coffee To Go Carton keeps coffee cold and fresh for up to 2-3 hours. Choose an optional Cold Cup and Condiment Package with 16 or 12 ounce cups and lids/straws and sugars!