Pirkanmaan Paahtimo

A dark-roasted, juicy and soft natural from the Santo Antonio farm in Cerrado Mineiro, dried on patios until raisined. Raisin, dried fruit and chocolate with moderate acidity and a medium body. For filter, AeroPress, French press, espresso and moka pot.

Raisin, chocolate, dried fruit

A dark, slightly roasty Brazilian from the Daterra estate: rich and full-bodied with a dark-chocolate bitterness and a classic nutty, chocolatey profile. Works well as a dark filter coffee without turning harsh, and in French press, moka pot and espresso.

Dark chocolate, pecan

A fruity, crisply acidic filter coffee from Claudia, of the younger generation of the Collazos family. The Papayo variety, named for its papaya-like shape, is known for tropical fruitiness; here whitecurrant freshness and nougat sweetness lead, with a pinch of spice and a fairly light body. Best on hand brewers.

Whitecurrant, pomegranate, nutmeg, nougat

The 2025 harvest from Elias Roa's Finca Tamana in Pitalito, one of Colombia's best-known growers. Clove and nutmeg on the nose; caramel sweetness and a fresh, blood-orange acidity in the cup, with a juicy medium body. Shines on the V60.

Caramel, blood orange, clove, nutmeg

A blend of two varieties from Elias Roa's Finca Tamana, each adding its own dimension. Chocolate and berries on the nose; dark cocoa, currant and nectarine in the cup with a soft, medium body. An easy-going coffee for hand brewing that also works in a French press.

Cocoa, toffee, nectarine, currant

Heimar Collazos, son of Luis Collazos, recently bought higher land near his home in Acevedo; this is his second Gesha harvest. Hand-picked and honey-processed in 2025: evenly sweet and refined, with black tea, light citrus and a hint of spice on a silky, light body. Best on the V60.

Fudge, cane sugar, citrus, black tea

Heimar Collazos' Pink Bourbon, hand-picked and honey-processed at the turn of October and November 2025. Evenly sweet and gently floral, with juicy lighter fruit like honeydew melon and a touch of citrus; balanced, leaning towards medium body. Best on a V60.

Sweet fruit, honeydew melon, caramel, citrus

A balanced decaf from small farms in northern Colombia's Santander, where coffee has been grown since the 1850s. Washed and patio-dried, then decaffeinated with ethyl acetate from fermented sugarcane. Roasted darker for filter or espresso, with chocolate, toffee and a hint of citrus, close to a "regular" coffee profile.

Chocolate, toffee, citrus

A medium-dark espresso roast from Brazil's Daterra estate, which is divided into 215 mini-farms and 2,816 plots. Cacao nibs and chocolate meet dried-fruit sweetness and a bite of citrus acidity. UTZ and Rainforest Alliance certified; cupping score 84.

Cacao nibs, chocolate, dried fruit, citrus

Daterra's Sweet Collection roasted as a modern espresso: the sweetness of dried fruit and coffee cherry with a nutty undertone. Daterra coffees are balanced, full-bodied and low in acidity, and many have featured in barista competitions worldwide.

Dried fruit, coffee cherry, nutty

A light-roasted, berry-toned washed Ethiopian with acidity and sweetness in balance and a light, silky body. Bette Buna ("House of Coffee") buys cherry by weight, pays most for ripe fruit, trains farmers in soil care and distributes 350,000 seedlings a year. Floral, cranberry and toffee; a sure pick for the V60.

Cranberry, Earl Grey, floral, toffee

The natural counterpart to the washed Taferi Kela from Bette Buna's Sidamo station, for lovers of big flavours. Floral and sweet on the nose; forest berries, cherry and a hint of vanilla with lively acidity and a full body. A filter coffee that also works as a lighter espresso.

Forest berries, cherry, vanilla, strawberry

An organic coffee from Huehuetenango's non-volcanic, dry highlands, where hot winds from Mexico keep frost away and the cherries ripen slowly. The pulp is returned to the farms as fertiliser. Rich and upright, with red-fruit freshness and a hint of chocolate on a medium body.

Dark chocolate, red fruit

A Panama Gesha that Heimar Collazos brought to his family farm and named the "Collazos" variety. Hand-sorted cherries are sealed for anaerobic fermentation with a hot-and-cold water thermal shock, oxidised for about 20 hours, then dried on raised beds. Tropical and elegant: ripe fruit, strawberry and lavender, a winey character and moderate acidity.

Ripe fruit, strawberry, lavender, passion fruit

A community lot from growers around Acevedo in Huila, with a good grip and intensity rounded off by soft fruitiness. Recommended for the filter machine, Hario V60 and AeroPress. Named after Hervanta, the Tampere district that grew into a city within the city.

Soft fruit, firm, intense

One of the shop's best sellers. Sun-dried beans are stored in airy sheds through four months of monsoon winds, echoing the sea voyages to Europe of centuries past, and turn large, yellow and low in acidity. Gently strong and soft, with a heavy mouthfeel and short finish. Works as filter and espresso, especially in a French press or AeroPress.

Low acidity, gentle, heavy body

A soft Brazilian from Cerrado Mineiro, roasted slightly on the darker side for the filter machine. The name nods to the Tampere district of Kaleva and the story of Elias Lönnrot collecting Kalevala poems in return for cups of coffee.

Soft, mild

From Nyeri Hill, founded in 1904 and employing up to 2,000 people a year. Crisp, sparkling redcurrant acidity with citrus and marmalade sweetness that lingers as the cup cools. Balanced on a filter machine, fuller in an AeroPress, most refined on a V60.

Redcurrant, citrus, marmalade

A two-coffee espresso blend: Brazil brings softness and body, Ethiopia berries and acidity. A firm espresso with a berry edge, for espresso machine or moka pot, with or without milk.

Berry, firm, chocolatey

Daterra's Mundo Novo at a medium roast, with a nutty aroma carried through to the cup and a soft mouthfeel — a morning coffee. The bag was designed by Tampere designer Jussi Lahtinen.

Nutty, soft

The darker Metropolis Tampere, a washed Sidamo with currant, soft sweetness and a nectarine-like acidity. Also suits espresso. Bag designed by Tampere designer Jussi Lahtinen.

Currant, soft sweetness, nectarine

An organic coffee from Huehuetenango: upright and intense, with nougat, nut and chocolate tones. One of the roastery's Tampere neighbourhood coffees, named after the steep streets of Pispala on the Pyynikki ridge.

Nougat, nuts, chocolate

A washed Sidamo from many smallholder farms, processed at central washing stations. Classic Ethiopian character: berries, nectarine, fairly high acidity and depth. Named after the pine-covered Pyynikki ridge in Tampere, once home to world-class motor races.

Berries, nectarine, bright acidity

An intense, red-berried Rwandan from smallholders in the highlands around Lake Kivu, where volcanic, mineral-rich soil and altitude ripen the cherries slowly. Washed at the Rugamba station. Redcurrant, cranberry, lime and brown sugar with fairly high acidity. Great on a filter machine or AeroPress.

Redcurrant, cranberry, lime, brown sugar

A dark-roasted pairing of India Monsoon Malabar and a Brazilian estate coffee from San Rafael and Chikmagalur smallholders. Rich and gently roasty, with the low acidity typical of Monsoon Malabar. Named after the Osuusliike Voima building in Tampere's old shoe-factory district of Tammela. For French press, moka pot and espresso.

Dark roast, low acidity, full

The roastery's first product: today two Brazilians and a Colombian at a medium-dark roast. Dried fruit and chocolate on the nose; Brazilian nuttiness meets Colombian fruit in the cup. The filter coffee of many local cafés, restaurants and offices.

Dried fruit, chocolate, nutty