Roasteries / Siemasu Coffee
Siemasu is a light-roasting specialty micro roastery in Tampere, Finland, run by three friends — Tommi Turunen (operations), Mikko Reinikainen (head of roasting) and tattoo artist Elias Rantanen (creative). The name is Finnish slang for a sip. After years of tasting coffees from roasters around the world they bought a roaster to "give you the coffee you deserve": sustainably sourced microlots roasted to bring out origin character — brightness, clarity and sweetness — and never taken dark. Coffees come with playful names (Berry Blast, Jamming Queen), there is a monthly Siemasu Club subscription, and orders can be picked up at the roastery on Hatanpäänvaltatie or found at Finnish cafés such as Mimosa, Kattopuutarha and 18grams. Source: siemasu.coffee.
9
coffees
Finland
base
Location
Siemasu Coffee Roastery
Hatanpäänvaltatie 40, 33900 Tampere, FinlandPick-up only — Wed: 11:00–14:00 · Thu–Fri: 12:00–16:00 · Sat–Tue: closed
+358 44 320 2744Coffees
9 coffees
A comforting coffee from Huehuetenango, Guatemala, bringing together the sweetness of chocolate with bright red apple acidity and a gentle pomegranate finish — smooth, sweet and gently fruity. Source: siemasu.coffee (roaster’s own copy).
Chocolate, red apple, pomegranate
A vibrant, slightly funky natural Costa Rican Caturra with deep fruit and pronounced winey acidity — dried cranberry, baked apple and hibiscus with mellow sweetness in a juicy, complex cup. Source: siemasu.coffee (roaster’s own copy).
Dried cranberry, baked apple, hibiscus
A berry-forward Pacamara from Finca Los Azacuanes in Ahuachapán, El Salvador. The anaerobic natural brings strawberry, blueberry and floral notes with a pronounced honey-like sweetness and vibrant fruit. Source: siemasu.coffee (roaster’s own copy).
Strawberry, blueberry, floral, honey
A Colombian ethyl-acetate (EA) decaf from Huila: smooth and comforting, with milk chocolate, orange and brown sugar — round, sweet and easy to enjoy at any time of day. Source: siemasu.coffee (roaster’s own copy).
Milk chocolate, orange, brown sugar
An expressive Peruvian Gesha from Incahuasi in the highlands of southern Peru. Bright orange and lemon meet floral elderflower, tamarind and a sweet gummy-bear character in a complex, vibrant cup. Source: siemasu.coffee (roaster’s own copy).
Orange, lemon, elderflower, tamarind, gummy bear
Two naturally processed single-farmer coffees blended for pear, chocolate and raspberry with a smooth, creamy body and balanced acidity. Roasted slightly more developed for a sweet expression that works on both filter and espresso. Source: siemasu.coffee (roaster’s own copy).
Pear, chocolate, raspberry
A delicate, jammy natural Ethiopian from Mr. Mengeche Derso’s farm in Yirgacheffe — floral birch sap and elderflower alongside fresh assam tea, followed by caramel and “a queen’s jam”. Source: siemasu.coffee (roaster’s own copy).
Birch sap, elderflower, assam tea, caramel, jam
A vibrant Gesha from Finca Maria Luisa in Chalatenango, El Salvador: ripe fruit with bright citrus acidity and a sweet, pastry-like finish — persimmon, pear and strawberry, lemon-verbena acidity and a delicate raspberry-cookie sweetness. Source: siemasu.coffee (roaster’s own copy).
Persimmon, pear, strawberry, lemon verbena, raspberry cookie
A sweet and juicy Guatemalan microlot from Finca El Frutal. Layers of milk chocolate meet gentle tangerine juice, while a touch of green grape and sparkling acidity keep the cup fresh and lively. Source: siemasu.coffee (roaster’s own copy).
Milk chocolate, tangerine, green grape