Short Sleeves Coffee

10/30/2026

remember a time when you were younger
and pluto was still a planet
and everything was fine

this month has felt like that.

10/23/2026

NOTES FROM OUR RECENT TEXT THREAD:

TOPIC: VESSELS HOLIDAY MARKET 2026.

SHOULD WE HAVE ONE? YES.

WHEN? DECEMBER 12TH.

WHAT TIME? 9AM–2PM.

WHERE? SHORT SLEEVES COFFEE.

WHAT WILL PEOPLE DO? MARKET STUFF.

EXCELLENT.

ARE VENDOR APPLICATIONS OPEN? YES.

ARE THERE FULL BOOTHS? YES.

ARE THERE MINI BOOTHS? ALSO YES.

HOW DO PEOPLE APPLY? LINK BELOW.

SHOULD WE ANNOUNCE THIS? PROBABLY.

SHOULD PEOPLE SAVE THE DATE? I WOULD.

WHO WILL WRITE THE CAPTION? I CAN DO IT.

WHAT SHOULD IT SAY? JUST THE IMPORTANT STUFF.

DON’T MAKE IT TOO LONG.
OKAY.

https://docs.google.com/forms/d/e/1FAIpQLSd_WYNrjY2z7ZUnnQweLOYjHkQyd5PC0blfE4pFnOdSJSMRjw/viewform?pli=1

10/21/2026

GOOD GRIEF. THE THINGS WE DO FOR MARSHMALLOW.

Allow us to explain.

Here’s how we make MARSHMALLOW NO. 1.

Step 1: Make marshmallows from scratch.
Step 2: Toast those marshmallows.
Step 3: Melt those marshmallows into a syrup.

Now we have marshmallow syrup.

Step 4: Make more marshmallows.
Step 5: Toast those marshmallows.
Step 6: Blend those marshmallows into milk.

Now we have marshmallow milk.

Step 7: Combine both marshmallow concoctions with espresso in a short little latte.
Step 8: Torch another homemade marshmallow and put it on top.

Now we have MARSHMALLOW NO. 1.

Step 9: Admit this has gotten out of hand.
Step 10: Return to making marshmallows.

OK…so…the rest of our fall menu is here till thanksgiving.

This wonderful, fluffy, logistical nightmare?

TWO. MORE. WEEKS.

10/15/2026

2ND ANNUAL PAY-WHAT-YOU-CAN DAY. THIS SATURDAY.

Two years ago, right after Helene, we started serving coffee out of a half-finished building in Swannanoa.

We had a generator, a few folding tables, a little coffee roaster, and a business plan that was essentially, “Well, I guess we’ll see.”

So we rolled up the garage door and started serving.
Pay what you can. Even if that’s nothing.

People who had lost nearly everything came in for coffee, conversation, and a few minutes of something that felt halfway normal. Others paid more than their drinks cost. And that extra bit meant the next person could walk away with a cup, even if they didn’t have a dollar to spare.

Nobody organized it. Nobody needed to. People just took care of each other.

In many ways, that experience is the reason Short Sleeves exists today. Not just because it gave us the courage to finish building the shop, but because it showed us what this place could be. And we don’t want to forget that.

This Saturday marks exactly two years since we served that first cup of coffee. And boy, things look different around here.

We’ve got drywall. Actual tables. Glassware. A/C. Heck we’ve got plumbing and electricity! Luxury, really.

So, this Saturday, we’re going back to our roots.

PAY-WHAT-YOU-CAN DAY
SATURDAY, OCTOBER 17 | 6:30AM–5PM

-Come get a drink…any drink. Pay whatever you’d like. Five bucks. One bucks. Nothing bucks.
No questions. No funny looks. Just good coffee and a seat at the table.

-And for every drink that’s paid for, we’ll take the day’s profits from drink sales and donate 50% to Hammer & Heart, a local nonprofit doing the important, often unglamorous work of helping our neighbors repair and rebuild their homes.

Because two years later, a lot has changed. And a lot hasn’t.

Some folks have rebuilt. Some are still rebuilding. Some have a long road ahead of them.
And we’d like to keep showing up for all of them.

See you Saturday, Swannanoa.
-Daniel

10/13/2026

Golly, this one is fun.

New coffee from Worka Sakaro in Gedeb, Ethiopia. Anaerobic natural. Big fruit. Big juice.

We’re getting guava, Twizzlers, rosé, and papaya, with this syrupy, winey thing happening underneath it all.

This coffee comes from more than 400 smallholder farmers growing indigenous Ethiopian varieties way up around 2,000–2,200 meters in Gedeb. The cherries are picked ripe, sorted and floated, then sealed up for a controlled anaerobic fermentation before spending nearly three weeks slowly drying on raised beds.

That combination of wild elevation, really special plant material, and some extremely careful processing is a big part of why this coffee gets so intensely fruity while still staying clean, light, and kinda elegant.

If you’ve never had an anaerobic natural before, here’s your shot. Fermenting the whole cherry in a low-oxygen environment can crank the fruit and sweetness way up. And, well, it worked on this one.

Very cool coffee.
Very cool producers.
Very lucky us.

Available now, silly coffee kids.
shortsleevescoffee.com

10/08/2026

HOLD UP
RECESS IS NOW CARRYING
SHORT SLEEVES COFFEE
ON BAR + BAGS ON THE RETAIL SHELF
IN CASE YOU WANTED ANOTHER PLACE
TO DRINK SHORT SLEEVES
DRINK IT THERE. TAKE A BAG HOME.
DO WHATEVER YOU WANT REALLY.
YOU GET IT.

SHORT SLEEVES X RECESS

ok, carry on

09/26/2026

Onward, Swannanoa. ❤

Two years after Hurricane Helene, tourists and business are back—largely thanks to the persistence of local residents and merchants.

09/23/2026

A downtown section of Swannanoa is seeing a rebirth after years of empty storefronts, economic challenges and the impacts from Tropical Storm Helene.

09/18/2026

HEY COFFEE KIDS - Longsleeves Autumn Blend is back.

This year’s blend is built around notes of caramel apple, praline pecan, dark fruit, and a syrupy body for these crisp mornings.

A washed colombian coffee lays down the chocolatey base alongside a washed costa rican that
brings notes of toffee, pecan, and dried fruit.

We mix the whole thing up with a show-stoppin’ anaerobic natural ethiopian worka sakaro. This adds huge red fruit, big aromatics, and an almost red-wine esque finish to it. So yummy it’s a team favorite seasonal blend.

LONGSLEEVES AUTUMN BLEND | 2026 Edition

SWEATSHIRTS ON. DRINK COFFEE. GO OUTSIDE. DO STUFF. BE OK.
shortsleevescoffee.com

09/10/2026

Summer was nice. Yea. It was good.
Anyway, enough about that.

L O O K W H A T W E D I D F O R F A L L

THE GOOD PUMPKIN LATTE
Real pumpkin, NC sweet potato, maple, brown sugar, fall spices, all simmer together in top notch base. Topped with house made praline pecan crumbs, and nutmeg grated directly in front of your face.

MARSHMALLOW NO. 1
Marshmallow No. 1 is our full exploration of toasted marshmallow in coffee. We wanted the flavor to run through the entire drink, not just come from a syrup—so house made toasted marshmallows and burnt sugar go into the syrup, while more house made toasted marshmallows are infused directly into the milk. It all comes together with espresso in a short,
concentrated 8oz drink. We also top it with a house made toasted marshmallow that we’re dang proud of.

AW, SHUCKS!
We blended whole sweet corn into milk, steamed it, poured into espresso and local sourwood honey. Sounds concerning. Tastes like the best bowl of cereal you had as a kid. Stupid good.

UPSET THE APPLE CART
A wildly overcomplicated coffee apple c***r with local apple, tart cherry, filtered espresso, demerara, and black walnut and dark woody bitters. Served in a fancy glass with a cinnamon
stick and apple slice.

There’s also our sourwood espresso tonic, and a new loose leaf tea menu, but we can’t type about everything all day.

Available now until you coffee babies start whining about peppermint.