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El Diablo Coffee Co. We've partnered with Tony's Coffee out of Bellingham, Washington, to serve El Diablo Coffee's customers unique, artisan coffee roasts, including carefully composed blends and single-origin offerings. And our menu reflects this same dedication. And interior design of El Diablo Coffee Co. Spence Interiors. Ruby Milk A blend of beet and pomegranate steamed with milk and a touch of vanilla and cardamom Devil's Cold Brew Cold brew topped with a cold vanilla foam. Lavender White Mocha House lavender syrup paired with white chocolate, espresso, and steamed milk.

Italian Soda House syrup, sparkling water, and cream.

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Available flavors: blueberry, cherry vanilla, ginger peach, and raspberry. From baby showers to weddings, the El Diablo Coffee Co. With natural cascading light and organic textures and treatments throughout, the space is designed to reflect your aesthetic.


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What: Always follow the golden rule. Model and support others in their goals to be better and do better as we endeavor to do so ourselves by being humble, open, and honest. Create a safe place where people feel like they belong regardless of gender, race, origin or orientation. Why: Our cafes exist to create community, and community is created around people. Support the neighborhood and community.

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Provide employees with support, fair pay, growth opportunities and ownership. Be honest with our mistakes and learn from them. What: Deliver a quality product that is handmade when possible, responsibly sourced, and always improving. Why: When we are proud of the products we serve, our customers notice. How: Create ownership among staff to take pride in their work.

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Find new products, or new ways to prepare existing products, to improve our menu. What: Be responsible with resources by managing them well, and reduce waste wherever possible. Why: Being a responsible member of the community means paying attention to the well-being of our environment. How: Reduce the number of consumables in the cafe through encouraging reusable cups, switching to compostable, and reducing the power and water use in the store.

What: Create a fun working environment for staff that encourages self-expression and engages customers. Why: When we are proud of the products we serve, our customers notice. How: Create ownership among staff to take pride in their work.

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Find new products, or new ways to prepare existing products, to improve our menu. What: Be responsible with resources by managing them well, and reduce waste wherever possible. Why: Being a responsible member of the community means paying attention to the well-being of our environment. How: Reduce the number of consumables in the cafe through encouraging reusable cups, switching to compostable, and reducing the power and water use in the store. What: Create a fun working environment for staff that encourages self-expression and engages customers.

Why: A positive work environment increases employee happiness, engages customers, reduces employee turnover, and increases productivity.

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How: Hire positive people. Find methods for improving work life. Always be positive in front of customers while maintaining authenticity.

What: Create and manage a business model that both furthers our values and makes a profit. Lead by example and provide a culture of support. Why: A successful business allows us to achieve the rest of our pillars. How: Be profitable. Have resources available for employees. Maintain a stable workforce.

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Work collaboratively with staff on all levels to make decisions to create an open space where opinions, thoughts, and ideas are valued. Lead by example. Space rental. Joe to Go app. Thoughtfully crafted Cuban-inspired coffee and espresso drinks, pastries, and dishes, atop Queen Anne hill. Purchase an El Diablo gift card. Rent space at El Diablo. Our new favorite—house-smoked pastrami, Swiss cheese, Serrano aioli, caramelized onions, and house pickles on pressed Cuban bread.