One Line Coffee - Short North

Colombia el Progreso...our well-rounded medium roast coffee brewed throughout the day!

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

Batch-brewed Colombia El Progreso plus a Method Blend Espresso Shot for an extra kick of caffeine!

38 grams (1.5 oz) of intense, unique, and concentrated coffee. The basis for every espresso drink!

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

Equal parts espresso and milk.

A single shot 6 oz latte.

Espresso diluted with hot water to resemble a drip coffee.

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

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

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!

Fentimans Tonic with your choice of espresso, floated. A fun and refreshing summer coffee vibe!

House espresso served with house cardamom syrup over sparkling grapefruit soda

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.

Kid's size, and Kid's temp! Steamed to about 110 degrees F to keep your kiddos safe.

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.

Your choice of steeped loose leaf Petali Teas, located in Blowing Rock, NC.

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!

Ceremonial matcha & house hibiscus syrup floated atop a balanced ginger beer.

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 clean and sweet citrus tasting medium roast coffee from Fazenda Rio Brilhante in Brasil. This is the sixth year purchasing coffee from Rio Brilhante, and the fifth straight year offering one of their profiles as a medium roast. This lot is made up Catucaí 24/137, Graúna, Catucaí 2SL, Catucaí 20/15 varieties. Chocolate, Lemon Meringue, Honeydew Melon, Panela. Country: Brasil Region: Minas Gerais Town: Near Coromandel Farmers: Two generations of the Urban Family Altitude: 900 - 1150 m. Varieties: Catucaí 24/137, Graúna, Catucaí 2SL, Catucaí 20/15 Processing method: Full natural, with patio drying Tasting notes: Chocolate, Lemon Meringue, Honeydew Melon, Panela Importer/Exporter: Falcon/Los Volcanes Our Purchase: 5 (69kg) bags

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

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

Our first coffee from Mártir, an association in La Plata, Huila, Colombia. This group is led by Didier Javier Pajoy, and comprised of 20 families. This lot is an ethyl acetate (sugar cane) decaf. Orange, Cane Sugar, Macintosh Apple, Juicy. Castillo, Caturra, V. Colombia, Typica varieties. Country: Colombia Region: Huila Municipality: La Plata Association: Mártir Producers: 20 families of Mártir Altitude: 1700-2000 m Varieties: Castillo, Caturra, V. Colombia, Typica Processing & Decaffeination Method: Washed process coffees with Sugarcane Ethyl Acetate Decaffeination Tasting Notes: Orange, Cane Sugar, Macintosh Apple, Juicy Importer/Exporter: Osito Our Purchase: 5 (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 - 2100 m 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

One of two new coffees from our new partners at Finca Terrerito. This lot is a dark-roast from Finca La Unica. The farm is operated by Leticia Lopez, a fifth generation coffee producer and the daughter of Adelmo Lopez (owner of Finca Terrerito). Leticia acquired this land in 2016. Previous management had depleted the soil through over-farming and deforestation. Lopez reinvigorated the land and transformed it into a coffee farm. Dark Chocolate, Blackstrap, Blackberry, Amaretto. Parainema, Caturra, Obata varieties and cultivars. Country: Honduras Region: Copán Town: Cartagua Producer: Leticia Lopez Altitude: 1300 m Varieties/Cultivars: Parainema, Caturra, Obata Processing: Fully washed. Dry fermentation for 12 hours overnight. 4-6 days of patio drying, then finished in mechanical dryers. Tasting Notes: Dark Chocolate, Blackstrap, Blackberry, Amaretto Importer/Exporter: Finca Terrerito Our Purchase: 5 (69kg) bags

This espresso blend contains: Ethiopia Bekele Belaychow: A naturally processed coffee from the Bensa region within Sidamo, Ethiopia. Ethiopia heirloom 74158 variety. Peru San Ignacio: A washed processed coffee from San Ignacio in northern Cajamarca, Peru. The coffee arrives through a program operated by Aromas del Valle, a farmer support group run by General Manager Iván Tehilor. Caturra and Bourbon varieties. PNG AAK Highlands: A washed processed coffee from smallholders in multiple cluster groups distributed throughout the Eastern and Western Highlands of Papua New Guinea. Bourbon, Caturra, Typica, Catuaí, Arusha varieties. Tasting Notes - Molasses, Rooibos, Cola, Stone Fruit

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

Our first purchase from Germán Carranza and one of three coffees from our new importing partners at Yellow Rooster. Germán's farm, El Bebedero, is located in Gracias A Dios in the Amazonas region of Peru. This lot is an anaerobic natural process and comprised entirely of the Gesha variety. Candy Heart Grape, Chocolate, Cotton Candy, Maraschino Cherry. Country: Peru Region: Amazonas Village: Gracias A Dios Producer: Germán Carranza Farm: El Bebedero Altitude: 1650 m Variety: Gesha Processing Method: Anaerobic Natural. Fermented for 120 hours in cherry in sealed barrels. 24 days of raised bed drying under shade. Tasting Notes: Candy Heart Grape, Chocolate, Cotton Candy, Maraschino Cherry. Importer/Exporter: Yellow Rooster Our Purchase: 1 (30kg) bag

This is another of our first two purchases from Germán Carranza and one of three coffees from our new importing partners at Yellow Rooster. This lot is also from Germán's farm, El Bebedero, and is located in Gracias A Dios in the Amazonas region of Peru. This lot is fully washed, underwent anaerobic fermentation, and consists entirely of the Maragogype variety. Mandarin, Honeysuckle, Macadamia, Powdered Sugar. Country: Peru Region: Amazonas Village: Gracias A Dios Producer: Germán Carranza Farm: El Bebedero Altitude: 1650 m Variety: Maragogype Processing Method: Fully washed. Fermented for 72 hours in barrels before depulping. 15 days of raised bed drying under shade after washing. Tasting Notes: Mandarin, Honeysuckle, Macadamia, Powdered Sugar Importer/Exporter: Yellow Rooster Our Purchase: 1 (30kg) bag

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, Blood Orange, Rose. This espresso blend contains: Rwanda Kinini Dufatanye: A washed process coffee from Dufatanye, a women's subgroup from Kinini Village in northern Rwanda. 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, Blood Orange, Rose.

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

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

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!