Roasteries / Pirkanmaan Paahtimo
Coffee roastery in Tampere, Finland, roasting since 2013 under the Pirkanmaan Paahtimo name (originally founded as Fresh Coffee in Toijala in 2007, relocated to Tampere in 2010, then to Sarankulma after a 2011 fire, before merging with Pori-based Cafe Solo Oy in spring 2013). Roasts on a Probat 25 gas roaster and sells through the shared Cafe Solo webshop. Sources coffee traced to regional, cooperative or farm level, with raw coffee pricing set above standard market rates to support farmer income — most lots score 84-87 points, qualifying as specialty grade. Aims for fully recyclable packaging, donates empty coffee sacks for upcycling, and repurposes coffee husks as bedding for public outdoor facilities. Source: pirkanmaanpaahtimo.fi.
17
coffees
Finland
base
Location
Pirkanmaan Paahtimo
Patamäenkatu 2, 33900 Tampere, FinlandMonday: 09:00-16:00 Tuesday: 09:00-16:00 Wednesday: 09:00-16:00 Thursday: 09:00-16:00 Friday: 09:00-17:00 Saturday: Closed Sunday: Closed
+358 40 715 0514Coffees
17 coffees
A juicy, soft natural-process Brazilian coffee from the Cerrado Mineiro region's San Rafael estate — raisin, red fruit and chocolate notes, works well as espresso or a darker filter brew. Source: kauppa.cafesolo.fi.
Raisin, red fruit, chocolate
A dark-roast pulped-natural coffee from Brazil's Daterra Estate in Cerrado Mineiro — a classic nutty Brazilian profile, with the darker roast bringing forward roasted and dark-chocolate-bitterness notes. Source: kauppa.cafesolo.fi.
Nutty, dark chocolate, light roastiness
A washed Colombian coffee from the Collazos family's younger generation, grown in Acevedo, Huila — the papayo variety (named for its papaya-shaped cherries) brings tropical fruitiness, white-currant brightness and subtle spice, balanced with sweetness and acidity. Source: kauppa.cafesolo.fi.
Tropical fruit, white currant, subtle spice
A washed Bourbon-Sidra lot from Ana Vergara in Acevedo, Huila — floral, medium-bodied fruity acidity and honey-like sweetness with an exceptionally clean, lingering finish. Placed third in the 2026 Filter Coffee Competition. Source: kauppa.cafesolo.fi.
Floral, fruity acidity, honey sweetness
A washed coffee from Elias Roa's Finca Tamaná in Pitalito, Huila — clove and nutmeg aromatics with caramel sweetness and blood-orange acidity, medium-full body. Performs particularly well brewed on a Chemex. Source: kauppa.cafesolo.fi.
Clove, nutmeg, caramel, blood orange
A washed decaf from small farms (1-10 hectares) in Santander, a coffee-growing area dating to the 1850s — patio-dried before an 8-hour caffeine removal using fermented sugarcane liquid (EA/ethyl acetate process). Balanced, with chocolate, toffee and citrus notes; works as filter or espresso. Source: kauppa.cafesolo.fi.
Chocolate, toffee, citrus
A light-roast washed Ethiopian coffee from the Teferi Kela area of Sidamo, processed via the Bette Buna cooperative, which pays farmers by weight and offers premium prices for ripe cherries. Balanced acidity and sweetness, subtle floral notes, cranberry and a toffee-like finish. Source: kauppa.cafesolo.fi.
Floral, cranberry, toffee sweetness
An organic, washed coffee from the non-volcanic, dry-soil Huehuetenango region, where hot winds from Mexico minimize frost risk and let cherries ripen slowly — medium-full body with red-fruit brightness and a subtle chocolate note. Suits filter, French press or AeroPress. Source: kauppa.cafesolo.fi.
Red fruit, subtle chocolate, medium-full body
A monsooned natural-process coffee from Chikmagalur smallholder farmers — gentle strength, low acidity and a soft, rich mouthfeel with a short finish, a polarizing style some enthusiasts love and others don't. Suits French press or AeroPress especially well. Source: kauppa.cafesolo.fi.
Low acidity, rich mouthfeel, short finish
A soft, medium-dark Brazilian filter coffee from the Cerrado Mineiro region's San Rafael estate, named after Kalevala folklore. Source: kauppa.cafesolo.fi.
Soft, medium-dark, suited for filter
A washed AA-grade coffee from the Nyeri Hill Estate, established in 1904 and a major seasonal employer in the region — brisk and acidic, with red berries, citrus and marmalade-like sweetness developing as it cools. Source: kauppa.cafesolo.fi.
Red berries, citrus, marmalade sweetness
A two-origin espresso blend pairing Brazilian smoothness and body with Ethiopian berry acidity — a vibrant espresso with berry undertones, works in an espresso machine or moka pot, with or without milk. Source: kauppa.cafesolo.fi.
Berry undertones, smooth body
A semi-washed coffee (ecomill processing with water recycling) from Luis Collazos' family farm in Acevedo, Huila, hand-picked and processed with his son Heimar, daughter Claudia and wife Luz Torres — full-bodied, berry-forward and rich, a reliable everyday filter coffee. Source: kauppa.cafesolo.fi.
Full-bodied, berry, rich
A washed Sidamo coffee from centralized smallholder wet-mill processing, named after Tampere's Pyynikki hill — berry and nectarine character with a higher acidity and complex flavor depth typical of the region. Source: kauppa.cafesolo.fi.
Berry, nectarine, bright acidity, deep flavor
A light-roast summer blend pairing Kelly Fernandez's F6-variety lot from Acevedo, Colombia with an Ethiopian Yirgacheffe — summer-light, fresh and lingering without being dull. Suits pour-over, drip or cold brew; recommended for home or summer-cottage use. Source: kauppa.cafesolo.fi.
Summer-light, fresh, balanced
A dark-roast blend combining Indian Monsoon Malabar with Brazilian estate coffee — the Indian component's signature low acidity carries through, with the dark roast adding richness and a subtle smoky character. Recommended for French press, moka pot or espresso. Source: kauppa.cafesolo.fi.
Low acidity, rich body, subtle smoky notes
The roastery's first commercial product, still in the lineup — a Colombia/Brazil filter blend combining Brazilian soft nuttiness with Colombian fruitiness, dried fruit and chocolate in the aroma. Popular with cafes, restaurants and offices. Source: kauppa.cafesolo.fi.
Dried fruit, chocolate, soft nuttiness