Specialty coffee for hospitality
If you run a bar, restaurant, boutique hotel, office or any business where coffee is served, we'll help you raise what's in the cup. Specialty coffee freshly roasted every Monday and Thursday, from named producers and fully traceable.
What we offer
1. Freshly roasted specialty coffee
We roast every Monday and Thursday at our roastery in Alcover, in small batches. No dead stock, no dark industrial roast. Every bag carries its roast date.
We make hospitality blends designed specifically for volume and professional machines, as well as the micro-lots on our website.
2. Equipment and maintenance
We advise you on choosing an espresso machine, grinder, water filter and other equipment. We also handle technical maintenance of hospitality machines in Tarragona and the surrounding area — from DeLonghi to Nuova Simonelli.
3. Training your team
Having the best beans means little if they're not prepared well. We train your team behind the bar: espresso extraction, milk texturing, basic latte art, filter recipes. As part of the package or separately.
4. Branding
If you sell specialty coffee at your venue, we help you communicate it to your customers: signage, product cards, training on how to explain the difference.
Why Sufí Kafé
- Local: we roast in Tarragona. Today's orders arrive tomorrow.
- Real specialty: SCA 84+, traceability, no industrial blends.
- Technical support: our own technician for machine maintenance in the area.
- Flexible volume: we work with everything from small cafés (3-5 kg/week) to hospitality groups.
How we start
Tell us what you have now (which coffee you use, which machines, how much you get through a week) and what you'd like to improve. We'll put together a concrete, no-obligation proposal.
Email: hola@sufikafe.com
Web: sufikafe.com
Or drop by the Alcover roastery and we'll talk it over with a coffee in front of us.
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.