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.

The best coffee beans for espresso: the four filters cafe en grano The best coffee beans for espresso: the four filters Espresso amplifies everything the bean brings with it. These are the four technical filters a coffee has to clear to work at nine bars, and which of our coffees clear them today. 5 min read Read the article →
How long does whole bean coffee last? The date that actually matters cafe especialidad How long does whole bean coffee last? The date that actually matters Coffee beans don't expire: they fade. The three clocks running at once, where the good window sits after roasting, ... 5 min V60, Aeropress, Chemex, French press or moka: which method suits you? aeropress V60, Aeropress, Chemex, French press or moka: which method suits you? Each brewing method brings out something different from the same bean. A practical comparison of the 5 most used me... 3 min Water for specialty coffee: why it changes your cup more than the bean agua Water for specialty coffee: why it changes your cup more than the bean A cup of coffee is 98% water. The quality of the water affects extraction more than many other factors. We'll tell ... 3 min Project Condor Huila Colombia: the espresso of the 96 women coffee growers cafe especialidad Project Condor Huila Colombia: the espresso of the 96 women coffee growers 3 min Bourbon Flor de Jamaica Colombia: Pink Bourbon co-fermented with hibiscus cafes Bourbon Flor de Jamaica Colombia: Pink Bourbon co-fermented with hibiscus Colombian Pink Bourbon from Huila subjected to an anaerobic wash co-fermented with hibiscus flower. The result is a... 3 min Bourbon Pola El Salvador: the classic honey from Las Brisas bourbon Bourbon Pola El Salvador: the classic honey from Las Brisas Classic Bourbon from Finca Las Brisas (Pola's Coffee, Juayúa), processed in honey: the cherry is depulped but dried... 3 min 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 f... 3 min 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 Washed, honey, natural, and anaerobic: how do coffee processing methods differ? cafe Washed, honey, natural, and anaerobic: how do coffee processing methods differ? The process is what happens between the harvested cherry and the green bean ready for roasting. It changes the flav... 3 min What is specialty coffee: the bean that has changed the way we drink coffee cafe especialidad What is specialty coffee: the bean that has changed the way we drink coffee Specialty coffee is coffee scored above 80 out of 100 according to the SCA, with complete traceability back to the ... 3 min how-to-make-specialty-coffee-in-v60-recipe-and-tips cafe especialidad how-to-make-specialty-coffee-in-v60-recipe-and-tips Step-by-Step Recipe for V60 (ratio 1:16.7, 92-94°C, medium grind): bloom, pours, and drainage. Adjustments for unde... 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.

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