The Arizona-based Cartel Coffee Lab, which is known for sourcing, roasting, and brewing flavorful coffee and cold brew, is launching a new menu on Monday, June 7.
We’ve got a sneak peek at a few of the new menu items, too — the first major menu change for the company since it opened thirteen years ago.
Since the first location in Tempe, Cartel Coffee Lab has opened a few locations in Arizona (two in Tucson), Texas, and California. The menu will be available at each spot, which celebrates flavors of the Southwest while “focusing on Cartel’s sourcing philosophy of procuring quality ingredients from local artisans.
“We wanted to create a menu that’s specifically curated for desert city dwellers to enjoy,” said Jesse Pangburn, Cartel Coffee Lab’s integrator. “These drinks are intentionally crafted to be refreshing for hot summer days while still being specialty coffee-driven.”
The upgraded drink menu will have options such as The CCL, a shaken coconut caramel latte that features vegan caramel from Nami-Green, and The Lazy Saturday, a cold brew concentrate coffee mixed with Iconic Cocktail Co. Bitter Orange Tonic and seltzer water.
“We’re also completely changing our bakery menu for the summer as well as adding burritos to elevate what food options our customers have,” said Pangburn. “Our hope is that these changes lead to our customers having even more meaningful culinary experiences with us.”
The new bakery menu available at the Tucson locations will include a mouth-watering Matcha Blueberry Pop Tart and a Jasmine Peach Loaf that features tea from Maya Tea.
A couple of other new items you’ll find on the menu, which will be revealed on Monday, June 7, include a Hatch Chile Bagel Bomb, Pesto Scone, and Cocoa Confetti Cookie.
Both of the Tucson locations are open daily from 7 a.m. – 6 p.m.
Cartel Coffee Lab is located at 2516 N. Campbell Ave. and 210 E. Broadway Blvd. For more information, visit cartelcoffeelab.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
