Where our coffee comes from
Ethiopia
The birthplace of coffee. Ethiopia offers the most diverse flavour profiles in the world — from floral Yirgacheffe to fruity natural Harrar.
Brazil
The world's largest coffee producer. Dry processing and low acidity make Brazilian coffee a classic base for espresso blends.
Honduras
A fast-growing specialty scene. Honduran coffees stand out for their balance and approachable profile — perfect for everyday drinking.
Costa Rica
Processing precision at the highest level. Honey process gives Costa Rican coffee a sweetness and velvety texture.
From cherry to bean
Processing method defines coffee character as much as origin. From the same farm, washed and natural processes produce completely different results.
Natural
Cherries are dried with the full pulp on raised beds under the sun. The process takes 3–6 weeks.
Washed
Pulp is mechanically removed and the seeds are fermented in water. A cleaner, more transparent profile.
Honey
Partial pulp removal — the mucilage (honey) remains during drying. A compromise between natural and washed.
Anaerobic
Fermentation in hermetically sealed tanks without oxygen. A controlled and intense process.
What happens in the drum roaster
Light
First crack. Preserves the maximum origin character and terroir. Light brown, no oil.
Medium
Just before or after first crack. Balanced — origin still prominent, roast sweetness begins to develop.
Full City
Between first and second crack. Chocolate and caramel notes dominate, origin begins to fade.
Dark
Start of second crack. Heavy roast, oil on surface, dominant bitterness and body.
DISCOVER
our catalogue.
Theory is the foundation — but the truth is in the cup. Browse our current selection of freshly roasted coffee.