Photo Menu: Madcap Coffee

Walk into the La Marzocco Cafe right now, and it may feel like a dream coffee cocktail bar thanks to our newest Roaster in Residence, Madcap Coffee.

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Co-Founder Trevor Corlett relays that they wanted to bring the same feel to the La Marzocco Cafe as in their recently opened coffee bar in the Grand Rapids Downtown Market. This new space is fashioned after a cocktail bar with specialty drinks that mimic cocktails, sparkling beverages on tap and fancy barware to boot. Coffee and tea drinkers alike will love this fun and flavorful menu. Read on for some of the highlights!

 

Coffee by Origin

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Each week of their residence, Madcap will celebrate coffees from one country of origin. This is a perfect way for guests to experience the uniqueness of each coffee. Last week began with Ethiopian coffees, Colombia is being represented this week, followed by Kenya and finally, El Salvador. Madcap has created free booklets that are available to guests to learn more about each coffee and to take notes throughout their residence.

 

Signature Drinks

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To salute the culinary side of coffee, Madcap has created three signature drinks using unique ingredients and flavors. Buds in Bloom (pictured on the left) combines nitro coffee, housemade strawberry rose reduction and almond milk. Sunday Afternoon (center) is a cool, refreshing swirl of espresso, cucumber water and simple syrup. Smoked cinnamon first permeates the glass for the Almost Perfect (right) followed by a luscious blend of espresso, condensed milk and grenadine.

 

Drinks on Tap

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Madcap’s menu includes three delightful drinks on tap. Cold Coffee (left) is coffee brewed over 24 hours then flushed with nitrogen to give it a smooth, creamy feel. A riff on the classic cocktail, the Lime Ricky (center) is a non-alcoholic version made with sparkling Old Yunnan Tea, lime juice and bitters. The Sparkling Cascara (right) is a carbonated drink made with dried coffee cherries that steep for 12 hours.

 

Aloha Friday

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As mentioned in their introductory post, each Friday of Madcap’s Residence the Cafe will turn a touch tropical with three island-inspired drinks. The Fancy Plus Milkshake (left) starts with a scoop of ice cream and a shot of espresso which are then jazzed up with a pineapple balsamic reduction. Iced tea, lime and spice syrup and almond milk make up the Easy Stinger (center), and the Summer Crush (right) is swoon-worthy with its tryst of iced coffee, papaya and vanilla syrup and mint.
Ice Cream Menu

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What would summer be without a menu devoted to ice cream? Using sweet cream ice cream from Molly Moon’s, Madcap’s menu offers an Affogato (left), a Cold Coffee Float (right) and a Classic Espresso Milkshake (below).

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We will be serving Madcap’s menu at the Cafe through July 10. To view their full menu, head here, and for Aloha Friday’s menu head here.

La Marzocco Cafe News: June- Thank you Toby’s Estate and Madcap Coffee Preview

For the past month, the Seattle community has had the opportunity to experience a taste of Toby’s Estate Coffee, our current roaster at the La Marzocco Cafe. We’d like to thank everyone at Toby’s who has worked so hard to make their residence a reality. Aaron Owens, Director of Coffee at Toby’s, played a huge role in organizing the residence, training our staff, as well as being present to teach several classes and we are very grateful to him! Thanks also to Chloe Langman and Angelika Garcia, both Educators at Toby’s, for teaching classes and hosting cuppings. We’ve felt the passion and respect for specialty coffee that Toby’s represents, and it’s been an honor having them at the Cafe. Their menu will continue to be served through Monday, June 5.

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Joining us next with their fun and ambitious menu is Madcap Coffee Company, a coffee roaster and retailer based in Grand Rapids, Michigan. Madcap was born in 2008 through a friendship between Co-Founders Trevor Corlett and Ryan Knapp. Today, the company continues to be driven and inspired by relationships made at every step of the coffee process–from growing and sourcing to roasting, brewing and serving.

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Madcap’s menu will showcase a permanent core offering of espresso based drinks, filter coffee, and Song Tea. Each week, the specific coffees will rotate in order to highlight a different source country, with Ethiopia being featured first followed by Colombia, Kenya and El Salvador. Just in time for summer, there will also be three ice cream beverages featuring Molly Moon’s Ice Cream available all month!

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During week one of Madcap’s Residence, we will be participating in Negroni Week–a weeklong celebration of the beloved cocktail that benefits an array of charity organizations. The wizards of Madcap have developed three Negroni-inspired espresso and tea drinks and we will be donating one dollar from the sale of each drink to the International Rescue Committee.

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Aloha Friday is a tradition at Madcap that was the brainchild of one of their baristas, Matt Rogers. Once a resident of Hawaii, Matt brought the island tradition of wearing Aloha Shirts to his cafe shifts on Fridays and as the idea took hold with the team, they began creating island-inspired coffee drinks to go with it. The barista’s take turns crafting drinks, which are then featured every Friday. Madcap will be sharing some of their favorites with us–like their espresso and pineapple milkshake–each “Aloha Friday” of their residence!

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The good folks at Madcap are eager to meet and form relationships with the guests and community at the Cafe. Trevor and Ryan will both be at their launch party on June 9th so be sure to come say hello! Several team members will be present throughout the month hosting an impressive lineup of complimentary cuppings, classes and hang out sessions that will focus on a variety of coffee topics. For more information and to sign up, head to our events calendar. Madcap’s residence begins Tuesday, June 6.

Photo Menu: Toby’s Estate Coffee Roasters

Last week we welcomed Toby’s Estate Coffee Roasters to the La Marzocco Cafe as our Roaster in Residence for the month of May. In just a week, Toby’s has set a casual yet vibrant vibe at the Cafe with their fun and adaptive menu and commitment to customer enjoyment. By serving excellent coffees and high quality ingredients, Toby’s maintains the ability to offer a broad selection of drinks, and strives to satisfy every guest’s palate. Craving a drink not on the menu? If it can be made with house ingredients, our baristas will make it!  We are pleased to be sharing Toby’s menu with the Seattle community–read on for some highlights.

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The Bedford Blend is Toby’s signature espresso, used in their Brooklyn Roastery and Cafe. It’s sweet Colombian component paired with a floral Ethiopian makes it balanced and approachable. Toby’s recommends trying this espresso alone, or with steamed milk in a velvety cortado.

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For a remarkably sweet cup of pour over coffee, try Toby’s newest offering–a Colombian microlot from female producer Aidé Garro. Described as “fruit-forward with juicy sweetness and brilliant acidity” it has notes of strawberry, watermelon and jasmine and is a coffee not to miss!

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The single origin Rwanda Vunga is offered as either espresso or pour over. Juicy mandarin flavors are balanced with notes of red grape and black tea, making this a unique and satisfying coffee.

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Toby’s Residence has coincided with warmer weather in Seattle making Cold Brew an inviting choice. Made with their Brooklyn Blend, this refreshing drink boasts flavors of creamy cocoa, toasted hazelnuts and a sweet toffee finish. Enjoy it poured over ice, with or without a dash of cream.

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The Gingersnap is eight ounces of steamed milk, espresso and house made ginger and fennel seed syrup swirled together into a delectable drink. Though not on the menu, it is also available–and delightful–as an Iced Gingersnap Latte! As part of their commitment to offer guests what they wish for, most items on Toby’s menu can be served iced.

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We are thrilled to offer a selection of Song Tea again this month. Toby’s menu includes New Craft Meizhan White, Old Tree Yunnan Red and their Botanical Carrot.

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“Toby’s dedication to specialty coffee and making it approachable, understanding their context and their guests’ palates and desires–without sacrificing quality–is most impressive,” says Jesse Davis, Experience Coordinator at the La Marzocco Cafe. We are honored to be long-time partners with Toby’s estate, and are delighted to be sharing their menu with the Seattle community and beyond. We will be serving Toby’s menu through Monday, June 5.

La Marzocco Cafe News: May- Thank you Tim Wendelboe and Toby’s Estate Preview

It has been a busy month at the La Marzocco Cafe! Most notably, this past weekend as coffee enthusiasts from all over the world descended on Seattle for the Specialty Coffee Association’s Global Specialty Coffee Expo. We are thrilled that so many were able to visit the Cafe! It was a treat to serve you all coffee and to host a line up of events and classes that we hope everyone enjoyed.

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Many expressed their enthusiasm towards our current Roaster in Residence, Tim Wendelboe. As their coffees are roasted in Norway, this was a rare chance for most to be able to taste them in the United States. Being able to represent the work and detail that goes into every cup of Tim Wendelboe coffee has been an honor. We are so grateful to Tim and his incredible team for being our resident this month, carrying us through the Expo and being our final roaster of Year One. Special thanks to Stephanie Dawn, Store Manager at Tim Wendelboe, for making the trek from Oslo to Seattle to set up the residence and train our staff.

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If you haven’t been in yet to experience this menu, we will continue serving Tim Wendelboe’s coffees through Monday, May 1.

To kick off Year Two of our Roaster in Residence program, we are thrilled to have Toby’s Estate from Brooklyn, New York!

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Founded in 2011, Toby’s Estate is a small batch roaster dedicated to sustainable sourcing and roasting. They are committed to expanding relationships, both at origin and through their network of wholesale partners. With five distinct and beautiful retail cafes across New York, Toby’s is also forming relationships with every cup of coffee they serve. They proudly feature La Marzocco espresso machines in each of their retail cafes, sharing with us a vision for craftsmenship, quality and a passion for creating exceptional coffee experiences.

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As a continuation of their Brew School in New York, Toby’s will be offering a selection of free classes and cuppings each week during their residence at the Cafe. Classes will include: Espresso Fundamentals, Latte Art Basics and Home Brew Methods. Toby’s describes the classes as being “designed to teach everyone from the coffee novice to the experienced home barista, the elements of brewing great coffee.” For more information on the classes and cuppings, and to sign up, head to our events calendar.

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The Cafe team is already underway learning Toby’s menu so guests will be able to experience their drinks just as they would in New York. Selections will include: espresso drinks, pour over, batch brew, cold coffee, hot chocolate, Song Tea and a drink named the Gingersnap! Be sure to come check out the full menu when the cafe begins serving it on Tuesday, May 2.

SCA Events

We’re looking forward to seeing many of you in Seattle this weekend!

Join us at SCA Expo, Friday-Sunday booth #1338, as we host a great list of roasters, as part of our True Artisan Cafe:

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Then — SATURDAY NIGHT, a celebration not to be missed, as La Marzocco celebrates 90 years! #lamarzocco90

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More details on all our SCA happenings here.

 

SCA 2017

SCA weekend is just 2 weeks away, here’s what we have planned!

  • SCA Expo, 4/21-23, Washington State Convention Center, Booth 1338
  • 90th Anniversary Party, Saturday 4/22, La Marzocco Cafe
  • Welcome Home – classes and presentations for the home barista, 4/20-23, La Marzocco Cafe
  • Tech Seminars, 4/21-22, La Marzocco (Ballard), RSVP now

SCA Expo, 4/21-23, WSCC, Booth 1338

We hope to see you in Seattle for SCA Expo. Visit booth 1338 to meet with your area sales director, our after-sales support team, and the rest of the La Marzocco team. On bar, you’ll see the new addition to the Strada family, Strada with Auto Brew Ratio, as well as a ‘Songwa-art’ wrapped Linea PB ABR. This year is full of celebrations, including that of our partnership (with Probat and Mahlkonig) in the Tanzania coffee farm, Songwa.

The booth will be energized with the return of the #TrueArtisan Café, showcasing a great list of our roaster partners serving up their coffees.

The La Marzocco booth will also host for the first time, La Marzocco’s sister company, Modbar, the leader in undercounter brewing equipment. La Marzocco’s Kent Bakke and Joe Monaghan were early supporters of Modbar’s innovative approach to coffee equipment, and the company has worked in collaboration with La Marzocco to elevate the craft of coffee while enabling closer connections between customers, baristas and the coffee experience. The booth will feature two brewing stations operated by guest roasters: one in a 2-group setup with two espresso taps and two steam taps; the second holding two pourover taps for filter coffee.

 

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90th Anniversary Party, Saturday 4/22, La Marzocco Cafe

Join us as we celebrate La Marzocco’s 90th anniversary with a party Saturday night – 8pm-midnight – at the La Marzocco Cafe.

It’s a 90s-themed party, decked out in theme with a DJ spinning only 90s music, costumes encouraged, and plenty of food and drink. Two food trucks will be positioned in the courtyard outside the Cafe, and inside will be bars serving up Italian wines, batched Negronis, beer & cider.

Did we mention COSTUMES? There will be a competition for the best costumes, awarding prizes to the best 3, so come dressed in your 90s gear.

Tickets to the party will be handed out at our SCA booth, 1338, but if you don’t get a ticket at the show, come early to receive one at the door – space will be limited. We look forward to celebrating with you! #lamarzocco90

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La Marzocco Home programming, 4/20-23, La Marzocco Cafe

La Marzocco Home will be holding an event at the La Marzocco Cafe called “Welcome Home: A series of classes and presentations for the home barista.” This event will be open to the public and will feature talks by industry experts and hands-on classes with the Linea Mini and GS3 taught by La Marzocco staff. Topics will cover barista tool design, beginner and advanced espresso as well as a coffee tasting from Nordic Approach, one of the most respected green coffee buyers in the industry. Visitors will also be able to view an art installation featuring Songwa, the coffee farm in Tanzania partially owned by La Marzocco. For more information and schedule of events, go to La Marzocco Home’s blog: lamarzoccohome.com.

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 Tech Seminars, 4/21-22, La Marzocco (Ballard), RSVP now

Sign up now for our technical seminars, held at the La Marzocco Training Lab in Ballard. Throughout Friday and Saturday (4/21-22) our Seattle trainer, Randy Phillips (alongside a small team of others), will lead four different technical seminars covering topics such as espresso machine preventive maintenance, water quality, the conical valve, and how to install Modbar equipment. Each seminar will be around 1-hour long and offered both days. Registration is now open, and space is limited to 30 people per class, so sign up while you can!

Follow these links to register:

Friday, 4/21

Water Quality for Espresso Equipment

Preventative Maintenance Seminar

Introduction to the La Marzocco Conical Valve

Espresso Machine Installation with Modbar

Saturday, 4/22

Water Quality for Espresso Equipment

Preventative Maintenance Seminar

Introduction to the La Marzocco Conical Valve

Espresso Machine Installation with Modbar

 

 

Photo Menu: Tim Wendelboe

It has been a bustling week at the La Marzocco Cafe as the team has once again flipped it into an entirely new space–this time bringing the taste and feel of Tim Wendelboe’s Oslo cafe right here to Seattle. With each new residence, we encourage roasters to make the Cafe their own and Tim Wendelboe has done just that. Every detail has been perfected, from the drink vessels shipped from Norway, to the crisp, white shirts the baristas are wearing! Response from the Seattle community has been overwhelmingly positive and guests are jumping at the chance to taste these coffees in the United States.

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Tim Wendelboe’s menu has been meticulously planned and is completely coffee focused. To not distract from the flavor of each coffee, Wendelboe opts to use no additions other than whole, organic milk. For guests who normally order their coffee with milk alternatives and sweeteners, Wendelboe suggests trying his coffee black. He delicately roasts his beans in a way that enhances sweetness, with the goal of making each drink approachable. Those who do not see their usual drink options on the menu are encouraged to talk with the barista who will be happy to help steer them towards an equally pleasurable coffee experience.

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Tim Wendelboe’s menu for the La Marzocco Cafe features a variety of single origin coffees from four different countries including Colombia, Honduras, Ethiopia and Kenya. Some of the options may change during the residence, as Wendelboe’s coffees are seasonal and rotate often.

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For this residence, the baristas are pulling espresso shots on the La Marzocco Linea PB. Selections include a Finca Tamana Espresso and Hunkute Organic Espresso. Produced by Elias Roa, the Finca Tamana is more herbal, with brown sugar and plum notes.The Hunkute is brighter, with notes of jasmine, lemon, tea and bergamot. Milk based drinks–macchiato, cortado, cappuccino and caffe latte–are made with the Finca Tamana.

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Along the back bar, single cups of coffee will be made to order and brewed via AeroPress. Each coffee is served in a unique Figgjo “Oslo” cup, developed by Tim Wendelboe in tandem with designer Kristin Hærnes Ihlen. The design of each cup is meant to enhance the drinking experience by highlighting different aromas, flavors and acidity in the coffee.

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Enthusiasts can order the Coffee Tasting for Two–a taste of four coffees brewed on AeroPress, served two by two. Guests may choose their own four coffees, or sit back, relax and have our barista curate the experience for them!

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Keep it cool and classy with Tim Wendelboe’s Cold Coffee. Brewed hot, Wendelboe’s Karogoto from Kenya is sweetened with a hint of honey before being chilled and elegantly served in a wine glass.

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To taste Tim Wendelboe’s coffee here in the United States, head to the La Marzocco Cafe before May 1st, or sign up by April 1st to receive the premier shipment from our newly launched Home Espresso Subscription! To see the full menu at the Cafe, head here.

La Marzocco Cafe News: Announcing Year Two Roasters in Residence

The La Marzocco Cafe was built to be a place where guests from Seattle and beyond could gather to enjoy specialty coffee from roasters all over the world.

In it’s first year, the cafe has welcomed 11 roasters from 5 different countries including: Stumptown, G&B, Buna, Campos, Counter Culture, Intelligentsia, Panther, Pilot, Cat & Cloud, Heart and Tim Wendelboe.  With each roaster, the cafe’s talented team has dialed in an entirely new menu, bar flow and service style in order to effectively display each roaster’s unique approach to coffee. Launch parties and special events during each residence have included a basketball tournament, live musical performances, taco trucks, southern BBQ, a mariachi band, a latte art throwdown, a live podcast recording, home barista classes, coffee tastings, and an undisclosed amount of beer, wine and of course, coffee! We are honored to have had the level of involvement and talent that the roasters have displayed in bringing their residencies to life each month. The cafe team and guests have learned and discovered new approaches to coffee from each one and we’d like to once again extend our heartfelt thanks!

Looking ahead to year two, we are extremely excited to announce the roaster line up for the next 12 months. Receiving over 100 applications from roasters all over the world was incredibly humbling and we are extremely grateful to all who took the time to apply. Tasked with picking only 12, we based our selections on the quality of application, uniqueness of coffee program, coffee quality and diversity of residents style and location – all in an effort to showcase the breadth of specialty coffee experiences. So without further ado:

The Year Two Roasters in Residence to the La Marzocco Cafe are:

Toby’s Estate Coffee, Brooklyn, NY: 5/2/17 – 6/5/17

Madcap Coffee, Grand Rapids, MI: 6/6/17 – 7/10/17

Four Barrel Coffee, San Francisco, CA: 7/11/17 – 8/7/17

Coffee Supreme, Wellington, NZ: 8/8/17 – 9/11/17

Olympia Coffee, Olympia, WA: 9/12/17 – 10/9/17

La Fontaine de Belleville, Paris, FR: 10/10/17 – 11/6/17

Quills Coffee, Louisville, KY: 11/7/17 – 12/4/17

Caffe Umbria, Seattle, WA: 12/5/17 – 1/8/18

Kickapoo Coffee, Milwaukee, WI: 1/9/18 – 2/5/18

Dutch Bros. Coffee, Grant’s Pass, OR: 2/6/18 – 3/5/18

ONYX Coffee Lab, Springdale, AR: 3/6/18 – 4/2/18

George Howell Coffee, Acton, MA: 4/3/18 – 4/30/18

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Congratulations roasters!

We are anticipating an incredible year two and can’t wait to see what these 12 talented roasters will bring to the La Marzocco Cafe and the Seattle community. Also beginning today, La Marzocco Home is announcing the launch of their Home Espresso Subscription, the perfect way to be able to experience these roasters at home all year long! Head here for all the details.

La Marzocco Cafe News: Thank you Heart and Tim Wendelboe Preview

With just a week left as our current Roaster in Residence at the La Marzocco Cafe, we want to give Heart Roasters a huge thank you for an incredible month. Their menu boasts an impressive list of single origin coffees in addition to their Stereo blend that we hope you’ve had a chance to taste and enjoy. We are grateful to owners Wille and Rebekah Yli-Luoma for putting so much time and effort into the residence, to Chris Casassa and Ryan Cross for being here to train our staff and interact with our guests and to the entire Heart team!

We are very pleased to be welcoming as the final roaster of our first year, Tim Wendelboe from Oslo, Norway!

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After many years of running a chain of coffee shops in Oslo, Tim Wendelboe wanted to further explore roasting and other ways he could push the quality of coffee in Norway and around the world. He opened the doors to his company in 2007, and it is now a combined store, espresso bar, roastery and training center for baristas and coffee enthusiasts.

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The Tim Wendelboe team spends much of their time traveling to origin, working closely with several producers across Central and South America in order to innovate and improve the quality of the coffees they buy. In 2015, the company purchased their own farm in Colombia named Finca el Suelo and has planted coffee on the land. The goal for the farm is that it will be a place for learning how to raise coffee quality with sustainable farming practices.

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Tim Wendelboe focuses on sourcing and roasting the best single origin coffees they can find. By keeping each variety and lot of coffee that they source separate, each coffee’s unique characteristics can be on full display. Wendelboe is known for his lighter roasts, which highlight the sweet, fruity, floral and bright characteristics of each coffee. His roasting style has influenced specialty coffee not only in Norway but around the world. He has won the Nordic Roaster Competition five times in the past nine years!

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Guests to the La Marzocco Cafe during Tim Wendelboe’s residence can expect a menu that focuses on tasting the individual characteristics of their coffees via espresso, cold coffee and aeropress. Other than the option to add steamed milk, there are no flavors or additions to their coffee drinks. With the Specialty Coffee Association’s Global Expo happening in Seattle Center in April, this will truly be a month dedicated to coffee enthusiasts. Tim Wendelboe is excited to share their coffees with the La Marzocco Cafe community and hopes that all guests to the cafe during their residence will come in with an open mind, ready to experience and appreciate the story behind each cup of coffee and how different each one can taste.

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The La Marzocco Cafe will continue to serve Heart Roasters menu through Monday, March 20. Tim Wendelboe’s residence will run from March 21st through May 1st.

Photo Menu: Heart Coffee Roasters

On Valentine’s Day, we welcomed Heart Coffee Roasters from Portland, OR, our 10th Partner in Residence to the La Marzocco Cafe. As is the case each time a new Roaster takes over, we reorganized the bar and dialed-in our equipment to make coffee the same way it would be prepared at Heart’s cafes in Portland, and implemented a completely new menu.

Heart’s motivation behind coffee is simple and is on full display at the Cafe: uncompromising quality aimed at bringing guests a focused and exceptional experience. Heart’s founder, Wille Yli-Luoma, started the company after much experimentation as a home roaster. Over time, he began to appreciate the coffee he was roasting at home more than what he was experiencing elsewhere. Wanting to share that appreciation with others, he decided to start Heart Roasters. Eight months after launching, Wille’s wife Rebekah jumped in to help out where she could and has been there ever since—together they now run the business.

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Wille says he roasts his coffee, “so you can taste where the coffee comes from.” He roasts on the lighter end of the spectrum and always uses washed coffees. Wet process, or washed coffee, is a method of processing coffee where the fruit and pulp covering the coffee seed is completely removed before being dried.

Heart boasts an impressive selection of Single Origin coffees across their menu. The La Marzocco Cafe will rotate through these, and will serve each two ways—as espresso and as drip coffee off of the Fetco batch brewer.

One coffee we’re particularly excited about bringing to the Cafe is Colombia La Morelia. Harvested just five months ago by coffee Producer Miller Walles, this limited-edition microlot has juicy acidity with molasses, pomegranate and rose notes.

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Leaning heavily on single origin coffees and the unique flavors each possess, Heart has just one coffee blend on their menu–Stereo Seasonal Blend. Heart uses Stereo as the default coffee for all their milk-based drinks, including macchiatos, cappuccinos and lattes. Stereo is a great choice for guests who are looking to drink espresso with rich, chocolatey flavors and lower acidity.

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Guests will find a Seasonal Special on Heart’s menu–their Honey Cardamom Latte. It includes steamed milk, Stereo espresso, raw honey and cardamom. Try this for something sweet and satisfying.

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Heart’s take on the Mocha combines espresso, steamed milk and a chocolate syrup made with cocoa powder, Madagascar vanilla beans, Himalayan pink salt and chocolate bitters. The steamed milk is poured into a dusting of cocoa powder that makes for a beautiful presentation.

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The Heart Chocolate is a coffee-free option that is made by melting Valrhona chocolate ganache into hot water, half and half cream, and steamed milk.

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For tea enthusiasts, Heart’s menu offers two selections from renowned Song Tea: Fragrant Leaf–a rich green tea with the scent of sweet grass and honey, and Carrot–a botanical tea with dried carrots, ginger, cinnamon and burdock.

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Finally, Friday’s just got even sweeter at the cafe. In addition to our regular (and free!) Coffee Tastings at 10 am, Heart’s menu will include a selection of General Porpoise Doughnuts each Friday during their Residence.

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Heart will be serving their menu at the La Marzocco Cafe through March 20, 2017. Be sure to come by to get a taste of Portland here in Seattle. To view the full menu, head here.

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