Sufí Kafé is a specialty coffee project born in Tarragona. We operate two cafes open to the public — Salou and Cambrils — and an online store at sufikafe.com with shipping across Spain.
But before all that, we were a roaster.
How We Started
We have been roasting coffee in Tarragona from our workshop for years. We started doing it for local hospitality — bars, restaurants, cafes on the Costa Daurada — under the umbrella of Ciano Coffee Roasters, our parent company.
Over time, we learned something important: most of the coffee served on the street is not good. And not because the barista prepares it poorly — it’s because the beans sent to them don’t have much to offer. An aggressive robusta, an industrial blend, a roast that’s too dark because "it lasts longer".
We knew we could do better. But we knew it wasn’t enough to roast it well: it had to be brought to the counter and served in a cup for people to understand what real coffee is. That’s how Sufí Kafé was born.
The Cafes
On April 14, 2025, we opened our first cafe in Salou, at Via Roma, 32. The idea was simple: to have a place where you could enjoy a well-made V60 with microlot beans, without having to travel to Barcelona or Madrid to find one.
Shortly after, we opened the second one in Cambrils, at Carrer de Mossèn Joan Batalla, 7. Same rules, same coffee, different neighborhood.
Both are places with their own personality, decorated to make you feel comfortable, with baristas who explain what’s in your cup if you’re interested and leave you alone if you’re not. If you’re passing through the Costa Daurada, come see them — the desert fox on the wall will welcome you.
How We Work
Three simple principles:
1. Fresh roast, always
We roast every week in small batches at our workshop in Tarragona, just before shipping. Each bag is printed with the roast date. Ideally, it should be consumed between 10 and 30 days after roasting — beyond that point, the coffee loses aromas, no matter how well it’s packaged.
2. Named producers
We don’t work with blends without traceability. Each bag includes the country, region, farm, producer, varietal, and process. Who they are, where they are, what they do.
Today we bring 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 dedicate himself to coffee and has turned Las Brisas into a laboratory for processes.
- Marlon Rojas Pérez, at Finca La Reserva (Pitalito, Huila, Colombia). Microlots co-fermented with obsessive process control.
- Proyecto Cóndor, an initiative that brings together 96 women coffee growers from southern Huila to access infrastructure, traceability, and fair prices.
3. Only beans, only experts
We don’t sell ground coffee. We work with coffees that lose complexity very quickly when ground — we recommend them for people who already have a grinder at home, a scale, and a method.
If you’re just starting out, we invite you to come to our cafes. There, we teach it live — what a well-prepared V60 is, why water matters, how to identify tasting notes. And then, if you want, you can take the bag home.
The Team
Behind Sufí Kafé is a small mix of trades: roaster, baristas, sales, technician, delivery person, managers of each cafe, office staff. Fifteen people who touch coffee daily in some form.
What we have in common is not our training — we come from very different backgrounds — but a concrete idea: specialty coffee should be closer to people. Not in premium capsules or flawless books, but in neighborhood bars where you can grab one before work.
The Desert Fox
Our symbol is the desert fox — a nomad crossing landscapes, attentive, awake, in motion. We chose it because it summarizes quite well what we do: explore, cross borders (producers on other continents, new methods, experimental processes), and return home with something worth sharing.
The name — Sufí — comes from that same idea. A more conscious life, slower, a cup as a pause amid the noise. Your sacred moment in every cup.
Where We’re Going
We want to keep bringing new microlots every month, expand the catalog to more producers, hold more tastings and events in the cafe, and — perhaps — open a third cafe when the time is right. No rush.
In the meantime, thank you for being here. If you want to be among the first to know when a new microlot or private event appears, sign up for the newsletter. And if you want to ask us anything — recommendations, producers, recipes — write to us at hola@sufikafe.com.
See you at the counter.