You must remember this: It’s called a coffee break for a reason.
Evergreen Coffee opened in Henderson in July, created by first-timers Lovely Mempin and Lucas Bulau. The business and life partners share the philosophy that a coffee shop—or any biz for that matter—exists to support its community, and not just with food and beverage. They’ve tried to establish a place where neighbors from all across the Valley can come to relax, “not think about the world so much and just enjoy themselves,” Mempin says.
Vegas Coffee
“Just come in and take a breather, and know whatever you’re enjoying, it’s done in a manner that’s ethical and helps take care of the community we all share.”
Evergreen is aligned with the slow coffee movement, which is about sourcing local ingredients, steering clear of mass-produced food methods and taking the time to make sure every cup is brewed best—basically, the opposite of grab-and-go.
“A lot of people don’t realize in order to get the peak flavors from the coffee, you have to do a lot of small, meticulous things,” Mempin says. “It takes time and a detailed eye, something you don’t always get in faster coffee places.”
Even so, she explains, “We appreciate places like Starbucks and Dutch Bros. because even though it’s commercialized and mass-produced, it’s what got a lot of people into coffee, that first experience that opened your eyes to the world of coffee. And here, we’re showing another side you might not be used to.”
Evergreen uses beans from local roasters Vesta, Dark Moon and Yaw Farm, rotating its house roast seasonally as it adjusts its food and drink menus accordingly. The stylish shop crafts its own syrups to flavor favorites like the Orange, Spiced Honey and Soy Sauce Caramel lattes, and the drinks are a bit stronger, because they use two shots across the board. Evergreen’s avocado toast is built on local sourdough from 5098 Bread, and Evergreen bakes its own Shokupan Japanese milk bread for the Breakfast Sando with sausage, cheese and egg salad.
"We really like to experiment and play around with the food," Mempin says, "because it’s nice to have a seasonal menu and rotate things in and out, and for customers to have something new to try every time they come in."
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