What we learn roasting

The roastery notebook

Recipes, processes and everything you ask us about specialty coffee. Written from the roaster, not from a desk.

Castillo Pola El Salvador: natural anaerobic from Carlos Pola anaerobico Castillo Pola El Salvador: natural anaerobic from Carlos Pola Bourbon Castillo grown at Finca Las Brisas (Juayúa, El Salvador) by Carlos Pola, subjected to a natural anaerobic fermentation of 8 days that amplifies its fruity intensity and panela swe... 3 min read Read the article →
Bourbon Mora Silvestre Colombia: the star microlot of Sufí Kafé bourbon Bourbon Mora Silvestre Colombia: the star microlot of Sufí Kafé Microlot of Bourbon from Marlon Rojas at Finca La Reserva (Pitalito-Bruselas, Huila), with a washed co-fermentation... 3 min

From theory to the cup

All of this tastes better with good coffee

We roast on Mondays and Thursdays in Alcover and send it out within 24–48 hours. Start with the pack and stay with whichever one you like.

See the list