Reverence Coffee- East Peoria

House made syrup

Honey & Cinnamon

Caramel, Vanilla Latte. For a real treat, try it breve!

Kyle's go-to concoction: a half maple, half caramel latte with a pinch of sea salt and cinnamon. If you're doing iced, he recommends adding vanilla cold foam!

Ube Latte with orange and vanilla, topped with an orange twist. Best enjoyed over ice.

Our Ube Latte with added notes of cherry. *Contains almonds

House made syrup with sweet, bright, and savory notes. Accented with aromatic lemon bitters.

House made syrup - nutty pistachio and warm florals from the saffron & vanilla.

Steamed milk with a flavor. Can make iced or cold.

Try our cold brew lemonade! *Go to the lemonade option in the beverages section and add your caffeine

House made syrup- sweet, bright, and savory notes, accented with aromatic lemon bitters.

House-made syrup- bright, sweet, refreshing. Citric acidity, blueberry sweetness and a pop of cucumber freshness.

House made Pistachio Saffron syrup with espresso and tonic.

Earl Grey Tea Latte with Vanilla

Seasonal House-Made Syrup w/ Tonic. (Iced)

Local Honey!!!

100% Cotton, heavy weighted, long sleeve black tee shirts. Screen printed logo on right chest and "Respect. Local. Coffee" down the left arm.

Embroidered logo, lightweight fabric

Embroidered logo, lightweight fabric

Choose one upon pickup

Taste: Milk Chocolate, Citrus Origin / Region: Guatemala & Ethiopia Altitude: 1800m Process: Washed

Taste: Peach, Dried Fruit, Juicy Origin / Region: Colombia & Ethiopia Altitude: 1500-1800m Process: Washed

Origin: Brazil Minas Gerais Variety: Peaberry Process: Pulp Natural Notes: Cacao, Caramelized Sugar, Bold

Origin: 75% Brazil Minas Gerais, 25% Ethiopia Uraga Variety: Peaberry, Heirloom Process: Brazil – Pulp Natural; Ethiopia – Natural Notes: Milk Chocolate, Raspberry, Brown Sugar This would be our “desert island” coffee. Our staple bean is always consistent (like a free-throw should be), but hits like a slam dunk. Currently a blend of a chocolaty Brazil and a bright Ethiopia Natural, this coffee always fills the same role on our menu slot: a chocolaty coffee with some subtle fruitiness that tastes great AND interesting no matter how you brew it, no matter your coffee knowledge. Find this coffee on espresso at our cafe year round.

Classico Blend Classico is a developed traditional American style roast, a flavor profile intentionally crafted for those that like their coffee with milk, cream or plant based mylks. With a longer/deeper roast development we are able to caramelize the sugar-dense coffees that make up the blend for a richer and more decadent flavor profile. Employing a washed Central or South American coffee along with a naturally processed Ethiopian look for dark chocolate and undertones of winey berries. This coffee can be enjoyed with many different brew methods.

Balearic Beans Blend Coffee Review https://www.coffeereview.com/review/balearic-beans/ Our Balearic beans blend is the most modern and euphoric blend we offer. A blend of washed coffees from Colombia and Ethiopia alongside some wildly innovative fruit-fermented coffees from Colombia. Impeccably sourced and delicately roasted, this is a hands-in-the-air kind of blend. With 30% of this blend now a co-fermented Colombian castillo the results are even sweeter. Look for sweet tea-like qualities with fruity undertones. This coffee can be enjoyed with many different brew methods, but it's when served over ice that it's the very definition of blissful.

Edwin Noreña's "sequential processing" is both highly intensive and produces a remarkably exquisite cup profile, characterized by exceptional flavor clarity and an incredibly "clean" finish. This coffee tastes like strawberry jam, and a long candy coated finish.

dark chocolate, cocoa nibs, walnut, almond