Java Nation

Specialties

Java Nation is a full service coffee house and café with a globally eclectic, european-​style feel.

Working with local roaster Vigilante Coffee, we strive to bring some of the best coffees from South America and the world right to your cup in Kensington. Java offers, house blends, single origins and fair trade coffee. We receive whole beans direct from our roaster every 3 to 4 days and grind those bean thought the day. We also have a full selection of Teas provided by artisanal producer Harney and Sons Tea Company, where every batch of tea is hand blended by a certified tea master.

Java Nation proudly partners with local companies such as Vigilante Coffee, Paisley Fig/​Room 11, Puja Satiani Chocolates, and Kreider Farms.

In addition Java Nation offers a full selection of breakfast and lunch items. Java is proud to offer a very unique selection of breakfast and lunch options that span the globe in their flavors and inspiration. We are dedicated to roasting all our own meat in house, sourcing locally when possible and generally producing the best tasting food in town. We will be working with Paisley Fig for all our specialty pastries and local baker gold crust for all our breads.

History

Established in 2013.

The idea for Java Nation was born in 2013 when Henry Cabana, long time Kensington resident, noticed a vacant store front at 10 516 Connecticut ave. Henry, a restaurant contractor and small business owner, knew Kensington was in need of a great café. He wanted to combine his passion of traditional European style cafes that he fell in love with on his travels though Italy, France and Eastern Europe and his family ties to coffee cultivation in South America. After much deliberation and thought Java Nation was born.

Meet the Manager

Brian A.

Manager

Chef Brian Arnoff is the new chef in Kensington with a passion for good food, local ingredients and classic preparation.

Before becoming the driving force behind Java Nation’s culinary creations, Chef Arnoff was the founder and chef of CapMac, one of DC’s first food trucks. He also worked at Michael Mina’s Bourbon Steak at the Four Season’s DC under Executive Chef David Varley and Executive Sous-​Chef William Morris.

For two years Brian had the privilege of working for James Beard Award winning chef, Barbara Lynch, first at Niche Catour — now Number 9 At Home — and then at Sportello where he continued to perfect his talents with classic Italian cuisine. Following his time at Sportello he worked at the Four Seasons Hotel in Boston.

Chef Arnoff attended Apicius — The Culinary Institute of Florence where he was immersed in the time honored traditions of Italian cooking. Brian graduated with a BS in Hospitality Management from the Boston University School of Hospitality Administration