The roastery
From origin to your cup, roasted here in Lisbon.
Since 2024 we roast every bag ourselves in Lisbon — in small batches, every week.
Sourcing
We choose the coffee lot by lot.
Brazil, Colombia, Ethiopia, Kenya, Rwanda, Costa Rica and Papua New Guinea, bought through exporters and importers we work with season after season. Seasonal harvests and microlots — because the same cherry can taste like apricot in one lot and like nothing much in another.
🇧🇷 Brazil🇨🇴 Colombia🇪🇹 Ethiopia
🇰🇪 Kenya🇷🇼 Rwanda🇨🇷 Costa Rica
🇵🇬 Papua New Guinea
Four steps, no shortcuts.
The same process behind every bag on the shelf and every espresso on the bar.
Select
We cup samples from our exporters and importers, and pick the lots that still surprise us on the third taste.
Profile
Each lot is roasted to a profile built for its purpose — filter, espresso or omni — and logged, curve by curve.
Rest & pack
Beans rest, then go into valve bags within three days of roasting, with the roast date on every label.
Calibrate
Every café calibrates on the same recipe each month, so a flat white in Belém tastes like a flat white in Chiado.
On the bar
Victoria Arduino, in every café.
The same machines, grinders and recipes across all six rooms — and the same ones we supply and install for our wholesale partners.
Equipment & setup