Ethiopian and Brazilian beans, roasted for a dense double shot with a cocoa finish. The first thing we learned to make properly.

Golden dough balls with date syrup and sesame, and saffron cake fried to a lace edge. Gulf sweets older than any café, baked fresh each morning.Each pastry is freshly baked daily, offering a delightful treat that pairs perfectly with your favorite coffee. Indulge in buttery croissants, sweet danishes, and more.

Steeped twenty-four hours for a low-acid, syrup-smooth cup. Named for the inland sea where the desert meets the water.

Light-roast beans with cardamom and saffron, poured from a dallah with Khalas dates alongside. The oldest coffee ritual in the Gulf, held to the same standard as our espresso.