Roasteries / RVTC Rösterei Vier
RVTC Rösterei Vier
Düsseldorf, Germany
RVTC (Rösterei VIER — The Commonage) roasts specialty coffee in Düsseldorf and Ntchisi, Malawi. Its 500m² Altstadt headquarters combines a roastery, retail shop, co-working space and its own radio station; beans are direct-sourced from regions including Malawi, Yemen, India, Panama and Zimbabwe.
28
coffees
Germany
base
Location
RVTC Rösterei Vier – Wallstreet
Wallstraße 10, 40213 Düsseldorf, GermanyMon–Fri: 08:00–19:00 · Sat: 09:00–19:00 · Sun: 11:00–18:00
+49 211 16756344Coffees
28 coffees
From RVTC's Yemeni partner Abdulmajeed Muslot. Yemen was the first country to cultivate coffee and long the world's largest producer; war makes visiting impossible, but RVTC met him, his son and grandson in person in 2022.
Co-fermented lot — RVTC notes co-fermented coffees smell and taste noticeably more intense and clear than classically fermented ones.
coconut
The newest of RVTC's Afrutado co-ferments, from Bang Edi and the Simalem community around Lake Toba in Sumatra: a Catimor co-fermented and washed for vanilla, nougat, pipe tobacco and Ceylon cinnamon.
Vanilla, nougat, pipe tobacco, Ceylon cinnamon
A natural Milenio, an F1 hybrid of T5296 and Rume Sudan, from Antonio Alvarado's family micromill Corazón de Jesús in Brunca, Costa Rica's youngest growing region; the family has placed at Cup of Excellence three times, second in 2024. Concentrated and liqueur-like: port, fig, caramel, cherry cola and blueberry jam.
Port wine, fig, caramel, cherry cola, blueberry jam
A black-honey Canephora (C x R) from Navin Rajes's Moganad Estate in the Shevaroy Hills, a fine Robusta rather than a filler: almond butter, raisin, toffee, cocoa and vanilla.
Almond butter, raisin, toffee, cocoa, vanilla
A classic blend with a modern twist, developed with Düsseldorf's Bulle bakery: 80% washed Tanzanian from the KVCGA cooperative on Mt. Kilimanjaro and 20% natural Ethiopian from the Mundayo AASH station in West Arsi. Roasted dark for espresso or a strong filter.
Dark chocolate, brown spices, forest berries
Decaffeinated via a multi-stage liquid-CO₂ process developed by CR3 in Bremen, preserving the bean's natural character.
dark chocolate, maple syrup, caramel
Mostly Yemeni coffee from the Sana'a region, blended with Robusta for balance at dark roast — more layered than most bright, fruity espressos.
From a young (2022) processing station in West Guji worked by 158 smallholders at 1,800–2,200masl; decaffeinated with CO₂ in Germany. Roasted lighter, shines as filter.
Roasted just to the point before roast flavours dominate, keeping acidity in the background.
A classic-Italian-style roast with a "poppy" twist — smoky and sweet.
The decaf twin of RVTC's flagship espresso: 50% washed decaf Arabica from Planadas, Colombia, and 50% natural decaf Indian Robusta, tasting almost exactly like Italo Pop without the caffeine. "The death of death before decaf."
Dark chocolate, smoky, spicy
Pure Arabica roasted to prove it can work without intense acidity — used as the espresso base for RVTC's own café cappuccinos.
MSP Coffee, led by Mohan Rajes, runs seven farms across Tamil Nadu, Kerala and Karnataka in its fifth generation; his son Navin manages Bison Valley Estate, named for the wild bison that roam it. Caramel, hazelnut, raisin and cocoa.
Caramel, hazelnut, raisin, cocoa
A natural from the Mundayo station of Faysel A. Yonis's Testi Trading in Nensebo, West Arsi, an RVTC partner since 2023: blackberry, apricot and nougat with nutmeg and orange blossom.
Blackberry, apricot, nougat, nutmeg, orange blossom
A thermal-shock natural of the rare Ombligon variety from Jhoan Vergara at Las Flores in Acevedo, Huila, one of the region's most progressive farms. Sour cherry, tonka, amaretto and cocoa with a cherry-cola finish.
Sour cherry, tonka bean, amaretto, cocoa, cherry cola
From Finca Las Flores in Huila, one of the region's more progressive producers, decaffeinated.
A darker-roasted B-side of RVTC's classic espresso blend, sourced from lots usually used for fruit-forward coffees and roasted for warm, smoky notes instead.
A natural from Robert Boswell Brown's Crake Valley Farm in Zimbabwe's Bvumba mountains near Mutare, an RVTC partner since 2014: muscovado, dried fruit and cocoa.
Muscovado, dried fruit, cocoa
Las Flores began in 1990 as Edilberto Vergara and Nubia Ayure's 2-hectare plot in Huila; their five sons have grown it to 16 ha and swapped Caturra for Java, Pink Bourbon and Sidra. Jhoan Vergara matches each variety to its process: this Tabi is washed in several steps with a thermal shock, giving rosehip, lychee, raspberry and yoghurt.
Rosehip, lychee, raspberry, yoghurt
Coffees gathered at The Commonage, a forest lodge and sourcing centre in Ntchisi, Malawi's last indigenous rainforest, from several regions and processes. Roasted dark for espresso, moka pot or filter: dark chocolate, roasty and nutty.
Dark chocolate, roasty, nutty
A natural from Vanessa Moreno's Fazenda São Felipe in Alta Mogiana, a new partner for RVTC in 2026: milk chocolate, hazelnut and vanilla with a touch of blackberry.
Milk chocolate, hazelnut, vanilla, blackberry
A yeast-inoculated Caturra from Julio Quiceno's Finca Milán in Betulia, Risaralda: magnolia and lavender oil over blueberry, caramel and grape juice.
Magnolia, lavender oil, blueberry, caramel, grape juice