Roasted every Tuesday and Friday
Coffees on the shelf
Every coffee we roast, with the farm, the altitude and the process on the label. Bags are sold at the bar and can be kept aside for you.
Process
Roast
Lot 041250 g
Colombia
Finca La Loma
RegionHuila
ProducerEdilberto Ruiz
Altitude1,850 m
ProcessWashed
VarietyPink Bourbon
RoastLight
Red apple, panela, rose
Roasted 28.10.2026Filter
Lot 039250 g
Rwanda
Gakenke
RegionNorthern Province
ProducerGakenke cooperative
Altitude1,950 m
ProcessWashed
VarietyRed Bourbon
RoastLight
Black tea, orange peel, honey
Roasted 28.10.2026Filter
Lot 038250 g
Brazil
Sitio Boa Vista
RegionMinas Gerais
ProducerAna Paula Ferreira
Altitude1,200 m
ProcessNatural
VarietyYellow Catuai
RoastMedium
Milk chocolate, hazelnut, cherry
Roasted 24.10.2026Espresso
Lot 037250 g
Ethiopia
Guji Hambela
RegionOromia
ProducerHambela smallholders
Altitude2,100 m
ProcessNatural
VarietyHeirloom
RoastLight
Blueberry, jasmine, cocoa nib
Roasted 24.10.2026Filter
Lot 036250 g
Guatemala
El Sauce
RegionHuehuetenango
ProducerFamilia Morales
Altitude1,700 m
ProcessHoney
VarietyCaturra
RoastMedium
Brown sugar, plum, almond
Roasted 24.10.2026Espresso
Lot 0351 kg
Brazil & Colombia
House Espresso
RegionTwo farms, one bag
ProducerBoa Vista & La Loma
Altitude1,200 - 1,850 m
ProcessNatural & washed
VarietyCatuai, Bourbon
RoastMedium-dark
Dark chocolate, caramel, red fruit
Roasted 28.10.2026Espresso
Reading the label
Everything you need to know is on the bag.
- 01Lot and weightEvery roast gets a lot number, so you can tell us exactly which bag you liked.
- 02Origin and producerThe country, region and the farm or cooperative that grew the coffee. Never a blend with a secret name.
- 03Altitude, process, varietyHigher farms give brighter coffee. Washed is clean, natural is fruity, honey sits in between.
- 04RoastOne to five dots. Light roasts keep the farm's character, darker ones bring chocolate and body.
- 05Roast dateThe day it came out of the drum. Best between four and twenty days after this date.