What are the opening hours?

Monday 7am - 6pm Tuesday 7am - 6pm Wednesday 7am - 6pm Thursday 7am - 6pm Friday 7am - 6pm Saturday 8am - 6pm Sunday 12pm - 6pm

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Third Wave Coffee

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Forest, VA
Third Wave Coffee

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10/26/2026

San Diego, Tarrazú. Costa Rica, lactic anaerobic process.

The cherries ferment in sealed tanks, where lactic acid bacteria take over. That gives the cup a heavier mouthfeel and a creamy body, and pushes it into funkier, wilder territory.

In the cup: cherry, apricot, caramel. In the mug it is sweet and vibrant hot, and as it cools it opens into fermented cherry liqueur and apricot tang.

It’s available now, and through Friday every order ships free, with $3 off any two bags.

10/25/2026

How to brew:
STEADFAST (DARK) · 4:6 METHOD
20 g coffee · 300 g water (1:15) · 88°C · coarse grind
V60 · no stirring, no swirling

0:00 Pour to 40 g (40 g)
0:45 Pour to 120 g (80 g)
1:30 Pour to 210 g (90 g)
2:15 Pour to 300 g (90 g)
3:30 Remove dripper

The first 120 g (40% of the water) sets sweetness versus acidity. The last 180 g (60%) sets body. The grind is coarser than a normal V60, closer to kosher salt. The 4:6 relies on each pour draining before the next one starts, so a coarse grind is what keeps it on schedule. Pour gently in small circles from the center, without hitting the paper. Each pour should finish within about 10 seconds, then let the bed drain.

10/24/2026

We've updated Steadfast, our dark roast blend.

Cacao, toasted almond, and burnt sugar. Heavy and textured, with a bittersweet edge that holds up in the morning.

Half the blend is now a washed Grade 1 robusta from Tanzania, paired with Honduran arabica. We've featured high-grade robustas before, and this lot stood out for how clean and cacao-forward it is. It brings the body and depth we wanted for Steadfast, along with more caffeine.

Specialty coffee has long steered clear of robusta, mostly because of the burnt rubber taste of lower-grade lots. But a clean robusta keeps surprising us. It adds depth to the roasted notes and a real lift in caffeine, which suits those of us who start the morning dark before moving to something brighter once our palates wake up.

We gave it a slower, deeper roast to round out the cup and develop the sweetness. If robusta surprises you, we'd love for you to give this one a try.

10/23/2026

We’ve pulled espresso at six bar since we opened in 2016. It’s about the only thing that has stayed the same.

From minute-long shots on our original Slayer to faster extractions and longer ratios today, there’s been a lot of experimenting and adapting.

I wrote about that history, what we’re pulling now, and why turbo and soup shots have our attention these days.

“Six Bar, Ten Years: Espresso at Kinship” is up on the blog. Link in bio.

10/23/2026

Every Friday, drip coffee is on us. Unlimited refills, too.

We’re currently brewing an anaerobic natural from the Kateshi Estate in Zambia.

10/13/2026

Your usual + something new.

Buy any two 12 oz bags, save $3. Stock up on your favorite or try something different.

No coupon needed. Online and in store through October 24.

09/22/2026

Coffee brewing all morning.

We keep a rotating selection on pour over alongside the batch brew, so there’s usually something different on the bar if you want to try a coffee you haven’t had before.

Come by, grab a cup, and see what we’re brewing today.

Open 9–2.

09/19/2026

We treat each coffee differently depending on what we want out of it. We're not chasing a number on a curve or trying to make everything taste the same. One coffee needs more dev and body, another needs clarity and acidity. A medium or darker single origin shows up now and then, but most of what we roast is light, washed process, and built on clarity and sweetness.

09/09/2026

There are a lot of ways to make coffee unnecessarily complicated. We’re trying to do the opposite.

The shelf right now is a mix of coffees we actually want to drink and roast: clean washed coffees, a few fruit-forward naturals, familiar blends, and some more developed options that are done intentionally.

Different coffees for different people, without pretending every coffee has to be the next big experimental new process in specialty.

09/04/2026

Not every natural coffee needs to taste super fermented.

Ardi is a natural coffee from Sidama, Ethiopia with the fruit you want from natty’s with berry and plum but still enough clarity to taste like coffee.

It’s the kind of natural we like to put on the shelf: sweet, expressive, easy to drink, and without some hyped processing method you need to pretend to understand (or worse, pretend to enjoy).

Ardi: Sidama, Ethiopia
Natural process
Berry • Plum • Vanilla

Address

16955 Forest Road
Forest, VA
24551

Opening Hours

Monday	7am - 6pm
Tuesday	7am - 6pm
Wednesday	7am - 6pm
Thursday	7am - 6pm
Friday	7am - 6pm
Saturday	8am - 6pm
Sunday	12pm - 6pm

Telephone

+14344550093

Website

facebook.com

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