About Sufí Kafé
Sufí Kafé is our house's specialty coffee project: a roaster in Alcover, in the Camp de Tarragona, with an online shop at sufikafe.com. We roast every Monday and Thursday and orders leave for anywhere in Spain within 24-48 h.
Getting here has a story.
How we started
We've been roasting coffee in Tarragona from our roastery for years. We started out roasting for local hospitality — bars, restaurants and cafés on the Costa Daurada — under the umbrella of Ciano Coffee Roasters, our parent company.
Along the way we learned something important: most of the coffee served out there isn't good. Not because the barista makes it badly — but because the beans they're sent can't give any more. An aggressive robusta, an industrial blend, a roast that's too dark because "it keeps longer".
We knew we could do better, and for a while we proved it behind the bar: our Ciano Coffee cafés in Salou and Cambrils were our school. We served our everyday coffee there — with the Cóndor Project going into the hopper now and then — and sold the 250 g bags of Sufí Kafé. In July 2026 we closed the bars to keep what matters most: the roasting. If you ever came by, thank you, truly.
How we work
Three simple principles:
1. Fresh roast, always
We roast every Monday and Thursday, in small batches, at our roastery in Alcover, right before shipping. Every bag carries its roast date. It's best enjoyed between 10 and 30 days after roasting — past that point, coffee loses aroma, however well it's packed.
2. Named producers
We don't work with untraceable blends. Every bag states country, region, farm, producer, variety and process. Who they are, where they are, what they do.
Right now we bring in coffee from three very specific origins:
- Carlos Pola — Pola's Coffee, at Finca Las Brisas (Juayúa, El Salvador). A producer who left the textile industry in 2012 to devote himself to coffee and has turned Las Brisas into a processing lab.
- Marlon Rojas Pérez, at Finca La Reserva (Pitalito, Huila, Colombia). Co-fermented micro-lots with obsessive process control.
- Cóndor Project, an initiative that brings together 96 women coffee farmers in southern Huila to access infrastructure, traceability and fair prices.
3. Whole bean only, for people who know
We don't sell ground coffee. These coffees lose complexity very quickly once ground — we recommend them to people who already have a grinder, a scale and a method at home.
If you're just starting out, write to us and we'll help you choose a method and a grinder — and the blog has the guides we used to give across the bar.
The team
Behind Sufí Kafé there's a small mix of trades — roasting, bar, sales, technical, office — people who handle coffee every day in one form or another.
What we share isn't training — we come from very different places — but one concrete idea: specialty coffee should be closer to people. We tried it with neighbourhood bars; today we do it by bringing it freshly roasted to your door.
The desert fox
Our symbol is the desert fox — a nomad crossing landscapes, alert, awake, on the move. We chose it because it sums up what we do pretty well: exploring, crossing borders (producers on other continents, new methods, experimental processes), and coming home with something worth sharing.
The name — Sufí — comes from the same idea. A more conscious, slower life, a cup as a pause in the middle of the noise. Your sacred moment in every cup.
Where we're going
We want to keep bringing in new micro-lots, open the list to more producers, host cuppings and events at the roastery, and grow the Club Sufí. No rush.
In the meantime, thank you for being here. If you want to be among the first to know when a new micro-lot or a private event comes up, sign up to the newsletter. And if you want to ask us anything — recommendations, producers, recipes — write to hola@sufikafe.com.
See you at the next roast.
From the drum to your door
We roast on Mondays and Thursdays in Alcover
Specialty microlots roasted every Monday and Thursday and shipped across Spain: they leave the roastery within 24–48 hours.