Our Approach
More Than Coffee
Ember & Grounds sources beans from three specialty roasters who work directly with farmers in Ethiopia, Colombia, and Guatemala. We roast profiles that highlight each origin’s natural character — bright Ethiopian Yirgacheffe, chocolate-forward Colombian Huila, and syrupy Guatemalan Antigua.
Our pastry case is stocked daily with house-baked croissants, scones, and seasonal fruit galettes. Everything pairs with espresso because we test every recipe with a double shot in hand.
Why Ember & Grounds Coffee House
What makes Ember & Grounds Coffee House worth the visit.
Single-Origin Pour-Over
Brewed to order on a Kalita Wave. We rotate three origins weekly and dial in each one for clarity and sweetness.
House-Baked Pastries
Croissants, scones, and seasonal galettes baked before dawn. Butter-forward, flaky, and gone by noon.
Espresso Program
Our house blend changes seasonally. Currently: a washed Colombian and natural Ethiopian split for balanced brightness.
Cozy Atmosphere
Reclaimed-wood tables, Edison bulbs, and a reading wall with 200 books. Wi-Fi is fast. Conversations are better.
A Taste of What Awaits
From our kitchen to your table.
Daily pour-over
Handcrafted latte art
House-baked pastries
Our neighborhood corner
What Our Guests Say
“Best pour-over in Durango. The Ethiopian Yirgacheffe was transcendent — like drinking a blueberry in liquid form.
The atmosphere is perfect. Good music, real books on the shelves, and baristas who actually care about your drink.
The croissants are a dangerous addition. I came for coffee. Now I come for croissants. The coffee is also still excellent.