Roasteries / On y va Coffee
On y va Coffee
Barcelona, Spain
On y va is a Barcelona specialty coffee roaster and brunch café that roasts its own beans on-site, with a single-origin range and subscription plus a cluster of neighbourhood cafés across Sarrià-Sant Gervasi, Gràcia, Eixample and Les Corts serving breakfast, brunch and lunch.
8
coffees
Spain
base
Locations
On y va – Sarrià
Carrer de Cornet i Mas 9, 08017 Barcelona, Spain
On y va – Les Corts
Carrer de Cabestany 15, 08014 Barcelona, Spain
On y va – Sant Gervasi
Carrer de la Ciutat de Balaguer 45, 08022 Barcelona, Spain
On y va – Numància
Carrer de Numància 47, 08029 Barcelona, Spain
On y va – Gràcia
Carrer de Verdi 4, 08012 Barcelona, Spain
On y va – Eixample
Carrer de Balmes 50, 08007 Barcelona, SpainCoffees
8 coffees
A washed Cauca coffee from the volcanic plateaus around Popayán, the region with more coffee-growing families than any other in Colombia. Aromatic and balanced with medium body: chocolate and almond with a stone-fruit and lemon lift. Recipe: 18 g in, 39 g out in 27 seconds.
Chocolate, lemon, almond
The filter roast of On y va's washed Cauca, grown at around 1,700 m on volcanic-ash soils around Popayán. Medium-high acidity, medium body, chocolate and almond with lemon and stone fruit. Recipe: 15 g coffee to 270 g water, about 2:40.
Chocolate, lemon, almond
A washed Huila coffee decaffeinated with spring water and sugarcane ethyl acetate, keeping the profile of the original bean. Medium-low acidity, medium-full body, chocolate and nuts with a spiced finish; easy with milk. Recipe: 19 g in, 36 g out in 30 seconds.
Chocolate, nuts, caramel
An AB lot from Karimikui Factory, founded in 1953 and run by the Rungeto FCS on the slopes of Mount Kenya. Smallholders deliver hand-picked cherry that is float-sorted, pulped, fermented 12-24 hours, washed, soaked a further day and dried 7-21 days on raised beds. Part of the "Live Awake" series, roasted for both filter and espresso.
Grapefruit, currants, blueberries
On y va's house blend: a Cooxupé Santos natural from Mogiana for a sweet, round, creamy base of dark chocolate and nuts, and a washed Cauca Excelso from the hills around Popayán for stone fruit and caramel. Balanced and silky; their espresso recipe is 18 g in, 38 g out in about 28 seconds.
Chocolate, caramel, peach
A dark-roasted "Drugar" (dry Ugandan Arabica) natural from smallholders around the Rwenzori, the "Mountains of the Moon". Traditional profile with fruit for brightness: intense and full-bodied, with chocolate, hazelnut and red berries. Recipe: 18 g in, 36 g out in 26-28 seconds; also suits super-automatic machines.
Chocolate, hazelnut, red fruit
From the Cooperativa Nueva Esperanza del Bosque, about 35 smallholders in El Bosque, Santa Rosa, farming 3-4 ha each at 1,550-1,600 m under natural shade; the co-op runs 90% on solar power. Washed and sun-dried Catuaí and Anacafé 14, roasted for espresso: balanced, with lemon, chocolate, almond and apple.
Milk chocolate, apple, almond
The filter roast of On y va's Santa Rosa lot from CONEBOSQUE, a cooperative of about 35 smallholders (20% women) in the village of El Bosque. Shade-grown Catuaí and Anacafé 14, washed and sun-dried; citrus and sweet with lemon, chocolate, almond and apple.
Lemon, chocolate, almond, apple