One Line Coffee-Franklinton Menu

Our Colombia el Progreso house coffee batch-brewed and served all day every day!

Every day, we offer a decaf option of at least one of our One Line Coffee fantastic origin decaf coffee. Prepared just for you...always fresh and always delicious.

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

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

Rich, creamy cold brew with the texture of a freshly poured Guinness.

Batch brew (Colombia el Puente, medium roast) + plus an extraction of Method Blend Espresso for an extra kick of caffeine!

Colombia el Puente, medium roast... paired with an equal amount of steamed Hartzler 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!)

Espresso diluted with cold water and served over ice.

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

Our Cold Brew Coffee Concentrate and Sweetened Condensed Milk Topped with a Mix of Clove, Cinnamon, and Ginger

Steeped loose-leaf tea from Spirit Teas.

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.

Steeped loose-leaf tea from Spirit Teas, served over ice.

Botanically brewed sodas.

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

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

With a crunchy oat topping and vanilla drizzle.

Our Made-from-Scratch Awesome Biscuit with an option for butter or an amazing jam!

A classic cinnamon bun with ingredients from North Market Spices. Sometimes a traditional bun, sometimes with apple, pumpkin or other seasonal ingredients.

White Bean and Sage Hummus. Available stand-alone, or with your choice of tortilla chips, focaccia crostini, or gluten-free crackers.

Pimiento Dip. Available stand-alone, or with your choice of tortilla chips, focaccia crostini, or gluten-free crackers.

House Made Tapenade. Available stand-alone, or with your choice of tortilla chips, focaccia crostini, or gluten-free crackers.

Seasonally flavored chickpeas roasted in house.

Black Bean Hummus. Available stand-alone, or with your choice of tortilla chips, focaccia crostini, or gluten-free crackers.

12” tortilla filled to the max with two eggs, muenster cheese, jasmine rice, seasoned black beans, and our house made salsa.

Bacon, mayo, arugula and tomato on our house-made bread, with a pickle on the side.

Organic oats, with rotating flavors (served with milk).

One last offering for 2023 from our long-time partners, the Chacons of Las Lajas, and certainly not the least! A single farm, yellow honey process coffee from the Sabanilla de Alajuela region, in the Central Valley. Honeycomb, kiwi, lychee, pear. Catuai and Caturra varieties. Country: Costa Rica Region: Central valley, in Sabanilla de Alajuela Mill: Las Lajas Farm: Calle Lajas Farmer: Francisca and Oscar Chacon Altitude: 1400-1600 meters Variety: Catuai and Caturra Processing method: Yellow honey; Coffee is depulped, then dried quickly on raised beds, turned 3-4 times per day, for 7 days. Tasting notes: Honeycomb, kiwi, lychee, pear

And our favorite coffee-producing family from Costa Rica returns! This year marks 10 years since we met the Chacon's, and at this point, we've probably purchased nearly 20 lots from them. This is a full natural, single farm coffee from the Sabanilla de Alajuela region in the Central Valley. Red grape, Cabernet, ganache, black cherry. Caturra and Catuai varieties. Country: Costa Rica Region: Sabanilla de Alajuela, Central Valley Micromill: Las Lajas Farm: El Guachipelin Farmers: Oscar and Francisca Chacon Altitude: 1400-1600 m. Varieties: Caturra and Catuai Processing method: Perla Negra; A full natural process, with 10 days of whole cherry, full sun patio drying, 3 days of rest, then finished in shade on raised beds. Tasting notes: Red grape, Cabernet, ganache, black cherry

Our first year purchasing a truly outstanding, extreme elevation coffee from Mr. Nguisse Nare. One of the cleanest, clearest naturals we've ever offered. A single farm, full natural coffee from the Bensa woreda of Sidama, near the village of Kokosa. Apricot, hibiscus, cranberry sauce, raspberry. 100% 74158, a catalogued Ethiopian Heirloom variety. Country: Ethiopia Region: Sidama Town: Near Kokose, in Bensa Farmer: Nguisse Nare and 60 registered outgrowers Farm: Setame, plus others Altitude: 2240 - 2300 m. Variety: 100% 74158, a catalogued Ethiopian Heirloom variety Processing method: Full natural, with flotation sorting and 20 days of slow, raised bed drying Tasting notes: Apricot, hibiscus, cranberry sauce, raspberry

Just a beautiful, organic washed Ethi. We just couldn't find a great one last year, so it's awesome to see one back on the offering list! A 100% organic, fully washed, 22 producer coffee from the Oma Fontule municipality in Jimma. Blueberry, Arnold Palmer, cotton candy, peach pit. 100% Ethiopian heirloom varieties (74110 and 74165). Country: Ethiopia Region: Jimma Municipaity: Oma Fontule Farmers: Musa Abalulesa and 21 other smallholder farmers Exporter: Musa Abalulesa Altitude: 2100 m. Variety: 100% Ethiopian heirloom varieties (74110 and 74165) Processing method: Fully washed Tasting notes: Blueberry, Arnold Palmer, cotton candy, peach pit

Our fourth year purchasing coffee from Jose William Diaz and his wife Rosa! Half of twin offerings from one of our all-time favorite farms. A full natural, single farm coffee growth near San Fernando in Chalatenango, El Salvador. Raspberry sorbet, red grape, lavender, watermelon. 100% Pacamara variety. Country: El Salvador Region: Chalatenango Town: Near San Fernando Farmer: Jose William Diaz and his wife Rosa Idalia Altitude: 1650 m. Varieties: 100% Pacamara Processing method: Full natural, with raised bed drying Tasting notes: Raspberry sorbet, red grape, lavender, watermelon

Our fourth year purchasing coffee from Jose William Diaz and his wife Rosa! Half of twin offerings from one of our all-time favorite farms. A fully washed, single farm coffee growth near San Fernando in Chalatenango, El Salvador. Starfruit, carnation, white grape, powdered sugar. 100% Pacas variety. Country: El Salvador Region: Chalatenango Town: Near San Fernando Farmer: Jose William Diaz and his wife Rosa Idalia Altitude: 1650 m. Varieties: 100% Pacas Processing method: Fully washed, with 12 hours of wet fermentation and 15 days of raised bed drying Tasting notes: Starfruit, carnation, white grape, powdered sugar

Our fourth year purchasing from the Urban family at Rio Brilhante! This coffee is a single variety called Aramosa. Aramosa is a crossbreed between Coffea Racemosa and Coffea Arabica. What is unique about Aramosa is its purportedly low levels of caffeine content without post processing decaffeination methods. A single farm, full natural, light-roast coffee from the Minas Gerais region of Brasil. Dried strawberry, watermelon, white chocolate, dark violet. Aramosa crossbreed. Country: Brasil Region: Minas Gerais Town: Near Coromandel Farmers: Two generations of the Urban Family Altitude: 900 - 1150 m. Variety: Aramosa Processing method: Full natural, with patio drying Tasting notes: Dried strawberry, watermelon, white chocolate, dark violet

Another incredible limited release coffee, showing the magic of both the geisha variety and anaerobic natural processing. A single farm, anaerobic natural coffee grown near La Palma, in Chalatenango. Cotton candy, carnation, lychee, white chocolate. 100% Geisha variety. Country: El Salvador Region: Chalatenango Municipality: La Palma Farm: El Cedro Farmer: Jose Angelino Landaverde Altitude: 1261 meters Washing Station: The Landaverde family mill Processing method: Naturally processed, with a 60 hour anaerobic hold in clean bags under shade, followed by raised bed drying. Variety: 100% Geisha Tasting notes: Cotton candy, carnation, lychee, white chocolate

Just a completely wild coffee through our export partners at Clearpath Coffee in Huila. Limited release, only 2 bags (about 300 pounds) available! A full natural, koji fungus inoculated, single variety, single farm coffee grown near San Agustín in Huila, Colombia. Red Sangria, watermelon jolly rancher, granadilla, apple. 100% Tabi variety. Country: Colombia Region: Huila Town: San Agustín Farm: El Mirador Farmer: Elkin and Diana Guzman Altitude: 1550-1680 meters Variety: 100% Tabi Processing method: Full Natural; a 24 hour hold, followed by layering with Aspergillus Oryzae (used in Koji rice production) and an additional 60 hour hold. Dried under tent for 18-25 days, with regular turning after day 4. Tasting notes: Red Sangria, watermelon jolly rancher, granadilla, apple

Our fourth year purchasing from the Urban family at Rio Brilhante! This coffee marks a return of their Tropicana lot, created by combining lots from two different areas of the farm. This single farm coffee is one of our most adventurous coffees that is still meant for everyday, easy drinking. A single farm, full natural, coffee from the Minas Gerais region of Brasil. Fruit cake, white chocolate, cantaloupe, caramel. 100% Catucai 2SL variety. Country: Brasil Region: Minas Gerais Town: Near Coromandel Farmers: Two generations of the Urban Family Altitude: 900 - 1150 m. Variety: Catucai 2SL Processing method: Full natural, with patio drying Tasting notes: Fruit cake, white chocolate, cantaloupe, caramel

This is the ninth year that we have purchased coffee from Rodrigo Sanchez at El Progreso. Truly one of our most valued relationships, and a truly spectacular, every day, house coffee. A single farm, fully washed medium roast from the Huila region of Colombia. Caramel, date, orange, vanilla. Caturra and Bourbon varieties. Country: Colombia Region: Huila Town: Near Pitalito Farm: El Progreso Farmer: Rodrigo Sanchez Altitude: 1650 - 1800 m. Varieties: Caturra and Bourbon Processing method: Fully washed, with 18 - 24 hour dry fermentation and 8-13 day parabolic drying on farm Tasting notes: Caramel, date, orange, vanilla

An incredibly sweet, complex, and tasty medium-roast with an awesome story, a perfect daily drinker for someone looking for something a little different. A fully washed, cooperative coffee from an extremely isolated area of Huila. White chocolate, dried berries, vanilla, nougat. Caturra, Bourbon, and Typica varieties. Country: Colombia Region: Huila Cooperative: Asociación la Victoria Farmer: Multiple Smallholder Farmers Altitude: 1700 - 2200 meters Varieties: Caturra, Bourbon, and Typica Processing method: Fully washed, with raised bed drying under parabolic tents Tasting notes: White chocolate, dried berries, vanilla, nougat

Perhaps our most well-recognized offering, from our oldest relationship in Ethiopia. Our seventh year purchasing from the Sheriff brothers! A single farm, full natural coffee from the Agaro microregion in Jimma. White peach, marshmallow, honeysuckle, bubblegum. Limu Buna 54 and 74165, both native heirloom varieties. Country: Ethiopia Region: Jimma Town: Near Agaro Farm: Kossa Geshe Altitude: 1950 m. Farmers: Abdulwahid and Anwar Sheriff, two brothers Processing method: Full natural, with raised bed and tarp drying, with selective sorting Variety: Limu Buna 54 and 74165, both native varieties Tasting notes: White peach, marshmallow, honeysuckle, bubblegum

Our second year in a row of bringing in a truly outstanding coffee from Java! We're definitely falling in love with Wildan's work! A full natural, community coffee from the Pangalengan district of West Java, on the island of Java in Indonesia. Wax bottle candy, guava, gardenia, blood orange. Andungsari, Bor Bor, Katrika, and Ateng varieties. Country: Indonesia Island: Java Region: Pangalengan district, West Java Farmers: Neighboring farmers located around the Frinsa Estate Altitude: 1400-1700 m. Varieties: Andungsari, Bor Bor, Katrika, Ateng Processing method: Full natural Tasting notes: Wax bottle candy, guava, gardenia, blood orange

Our first time purchasing coffee from this community in San Ignacio and Jaen in Cajamarca, Peru. El Guayacán is named after a yellow flowering tree that grows within the coffee landscapes in the region. A fully washed, dark-roasted coffee, processed on the farms of each contributing producer. Cooked peach, marzipan, caramel, roast. Caturra, Bourbon, Catimor, Pache varieties. Country: Peru County: Cajamarca Town: San Ignacio and Jaen Farmers: 35 local producers Altitude: 1650-2000 m. Varieties: Caturra, Bourbon, Catimor, Pache Processing method: 30-50 hour fermentation, washed 2-3 times, with solar drying Tasting notes: Cooked peach, marzipan, caramel, roast

Our second year purchasing from an incredible washing station supported by a longtime relationship! A fully washed, dark-roasted, single washing station coffee from 240 producers located near Pitalito in Huila, Colombia. Toffee, caramel, fruit cake, rich. Caturra, Castillo, and Colombia varieties. Country: Colombia Region: Huila Town: Fundador, near Pitalito Producers: 240 smallholder families Mill: El Puente Altitude: 1400 m. Varieties: Caturra, Colombia, and Castillo Processing method: Fully washed, with 24-32 hour dry fermentation and 20-25 days of drying Tasting notes: Toffee, caramel, fruit cake, rich

A Fair Trade certified, organic, 100% female-produced dark roast offering, showing fall and winter spices. A perfect late season addition to the line-up. A 30 producer, fully washed coffee from the Marcala region. Apple, caramel, cinnamon, roast. Catuai, Panainema, and IHCAFE 90 varieties/cultivars. Country: Honduras Region: Marcala Farmers: 30 female members of La Union cooperative Altitude: 1300-1500 meters Varieties/cultivars: Catuai, Panainema, and IHCAFE 90 Processing method: Fully washed Tasting notes: Apple, caramel, cinnamon, roast

A longtime relationship working in a new origin! A connection via one of our favorite relationships, Los Volcanes, from their first year working with producers in El Salvador! A dark-roasted, fully washed, single farm coffee form the Ahuachapan region of El Salvador. Caramel, cherry cordial, dark chocolate, roast. Primarily Bourbon, Anacafe, Starmaya, and Marsellesa cultivars, along with trace F1 and Pacamara. Country: El Salvador Region: Ahuachapan Mill: San Ramon Farm: Piemonte Farmers: The Magaña family Altitude: 1300-1450 m. Variety: Primarily Bourbon, Anacafe, Starmaya, and Marsellesa cultivars, along with trace F1 and Pacamara Processing method: Fully washed, with patio drying Tasting notes: Caramel, cherry cordial, dark chocolate, roast

Another year, another fantastic offering from the Chacons at Las Lajas. This is probably our favorite processing method they do. A single farm, black honey process coffee from the Sabanilla de Alajuela area of the central valley of Costa Rica. Black grape, port wine, chocolate ganache, caramel. Caturra and Catuai varieties. Country: Costa Rica Region: Sabanilla de Alajuela, Central Valley Mill: Las Lajas Farm: Las Lajas Farmer: Oscar and Francisca Chacon Altitude: 1400-1600 meters Varieties: Caturra and Catuai processing method: Black honey; Coffee is depulped, then dried slowly on a covered patio, with the coffee turned once per day Tasting notes: Black grape, port wine, chocolate ganache, caramel

A certified organic Fair Trade coffee, easy drinking, yet complex enough for multiple cups. From the Sierra Azul cooperative in the buffer zone of the El Triunfo Biosphere in Chiapas, Mexico. This coffee is a fully washed, mountain water process decaf. Graham spice, red apple, pipe tobacco, fruit punch. Bourbon, Typica, and Mundo Novo varieties. Country: Mexico Region: Chiapas Farmers: Approximately 200 smallholder members of the Sierra Azul Cooperative Altitude: 1000-1800m Varieties: Bourbon, Typica, Mundo Novo Processing Method: Fully washed Decaffeination Method: Mountain Water Process Tasting Notes: Graham Spice, Red Apple, Pipe Tobacco, Fruit Punch

A really tasty, high value decaf. This is first attempt at a decaf for The Coffee Quest, and we couldn't be happier with the result! A fully washed, sugar cane decaf coffee from a collection of farmers in both the north and south of Huila. Golden delicious, cane sugar, vanilla cake, strawberry. Caturra, Colombia, and Castillo varieties. Country: Colombia Region: Huila Towns: Primarily from farms surrounding Santa Maria and Pitalito Farmers: Multiple Altitude: 1600 - 1900 meters Varieties: Caturra, Colombia, and Castillo Processing method: Fully washed on farm Decaffeination method: Natural sugar cane derived ethyl acetate Tasting notes: Golden delicious, cane sugar, vanilla cake, strawberry

This decaf espresso blend contains: Colombia La Serrania: A fully washed, 50 farmer lot from the Huila region of Colombia. Colombia, Caturra, and Castillo varieties. Sugar cane process decaf. Mexico Cabonoch: A fully washed, Fair Trade coffee from the Chiapas region. Multiple varieties. Mountain Water Process decaf. Colombia Buenos Aires: a full natural, single farm coffee from the Quindio region. 100% Castillo variety. Sugar cane process decaf. Tasting notes: Graham spice, caramel, raspberry, creamy

A unique coffee from an innovative, experimental farm owned and operated by Banexport, a specialty exporter. A single farm, fully washed coffee from near Sotara, in Cauca. Dried persimmon, lemon drop, tea rose, perfumy. 100% Gesha variety. Country: Colombia Region: Cauca Municipality: Sotara Micromill: Manos Juntos Farm: Juan Martin Altitude: 2050 m. Farmer: Banexport, Jairo Ruiz Processing method: Fully washed; Cherries sorted on farm, then processed at Manos Juntos. A controlled fermentation, followed by raised bed drying under parabolic tents Variety: 100% Gesha Tasting notes: Dried persimmon, lemon drop, tea rose, perfumy

An exciting and complex Red Pacamara variety coffee. From our longtime exporting partner Los Volcanes in Antigua, Guatemala. Las Moritas is the name for several plots of land owned by Don Higinio and his wife Doña Aura. Comprising some 56 hectares of coffee cultivation, the Las Moritas estate was established in 1988. Coffee from Las Morritas is fully washed with patio drying. Orange gummy, tarragon, peach, maple. 100% Red Pacamara variety. Country: Guatemala Department: El Progreso Municipality: San Antonio La Paz Farmer: Don Higinio and Doña Aura Altitude: 1700-1800 m. Variety: Red Pacamara Processing: Washed Dry Mill: Beneficio La Esperanza Tasting Notes: Orange gummy, tarragon, peach, maple

Our signature espresso blend. Typically 3 bean, seasonal, and versatile. Always delicious. This espresso blend contains: Ethiopia Kossa Geshe: A full natural, single farm coffee from the Agaro microregion in Jimma. Heirloom varieties. Guatemala Todos Santos: A fully washed, cooperative coffee from a group of 55 farmers around the town of Todos Santos in Huehuetenango, working with Los Volcanes in Guatemala. Primarily Bourbon and Caturra varieties. Papua New Guinea Kuta Kofi: A fully washed coffee from the Kuta Kofi mill, grown by multiple smallholders in the Upper Waghi Valley in the Jiawaka province. Typica, Bourbon, and Arusha varieties. Tasting notes: Apricot, tropical fruit, fig jam, buttery

The return of a legend. One of our staple offerings over the last decade, continuing to grow in complexity, clarity, and quality. A single farm, full natural coffee from the Agaro microregion in Jimma. Champagne, apricot, nectarine, buttery. 74165 and Limu Buna 54 varieties, both heirloom. Country: Ethiopia Region: Jimma Microregion: Agaro Farm: Kossa Geshe Farmers: Brothers Abdulwahid and Anwar Sheriff Altitude: 1950 m. Processing method: Natural processed, sun-dried on raised beds and tarps on hard ground over 18 days, with selective sorting during the first 3-4 days. Variety: 74165 and Limu Buna 54, both heirloom varieties Tasting notes: Champagne, apricot, nectarine, buttery

A tea product from coffee bean skins & mucilage. Dosing: Use 1 gram of cascara for every 25 grams of water (about 14 grams for a 12 oz. cup). Steep in water just off boil for 4 minutes. Strain and enjoy! A fruity, complex coffee cherry tea. A perfect alternative to black coffee. A two farm, food grade product from the Llano Bonito de Naranjo region of Costa Rica. Complex, berry, tart, fruity. Caturra, Catuai, and Villalobos varieties.

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!