Roasteries / Espoon Kahvipaahtimo
Espoon Kahvipaahtimo
Espoo, Finland
A small-batch specialty roastery based in Suomenoja, Espoo, founded by roaster Andre, who brings nearly 15 years of experience to a Giesen W15 and a "Slow Roast" philosophy built around balance rather than dark, burnt notes. Espoon Kahvipaahtimo sources ethically from single-origin farms worldwide and has been recognized repeatedly for it — winner of the Roasters' Challenge in 2022 and 2023, best decaf and best espresso at the 2024 Helsinki Coffee Festival, and runner-up in the 2025 filter coffee competition. Source: espoonkahvipaahtimo.fi
18
coffees
Finland
base
Location
Espoon Kahvipaahtimo
Niittyrinne 6 A, 02270 Espoo, FinlandRetail shop: Wed 14:00-17:00 · Pickup: weekdays ~10:00-16:00 by prior arrangement · Other times by appointment
+358 41 313 2276Coffees
18 coffees
From "Ecotic fruits — Black grape" producer Josué Ariel Fúnez Rodriguez, who inherited his family's San Sebastián-area farm (La Lagunita, ~1600m) in 2013 and planted his first coffee trees, continuing a family tradition begun by his father. Opens up fully around 20 days after roast, as fermentation fruitiness, florality and sweetness reach balance.
Black Grape · Tropical Fruit
A full-bodied, chocolatey dark roast with soft nutty notes and subtle fruitiness and no bitterness — the roastery's best-selling coffee, and 4th place in the 2026 Kahveista Parhain dark-roast category.
Chocolate · Nut · Fruit
Soft, chocolatey and nutty with a light fruity twist — a gentle, classic light-roast profile.
Chocolate · Nut · Fruit
A soft, balanced medium roast where chocolate notes sit alongside fruity nuances — approachable and easy-drinking.
Chocolate · Fruit
An approachable, traditional dark roast blending India Robusta and Brazil Arabica — dark-chocolate mouthfeel, cocoa notes and a roasted finish, without bitterness. Works well black, with milk, or in an office machine.
Dark Chocolate · Cocoa · Roasted
A natural-processed Honduran coffee from producer Donaldo Gonzalez Fiallos at Finca San Rafael, Corquín, medium-dark roasted.
A softer, well-balanced espresso blend with chocolatey, fruity and nutty nuances. Designed for espresso but also works as a filter coffee.
Chocolate · Fruit · Nut
A dark-roast house blend designed for local taste — chocolatey depth, nutty softness and fruity nuances in a smooth, full-bodied cup without bitterness. A solid filter coffee, black or with milk.
Chocolate · Nut · Fruit
A light-roast house blend built for a soft, balanced, full-flavored cup — chocolatey and fruity nuances without excess acidity. Good as a filter coffee or gift.
Chocolate · Fruit
Created after a 2023 fire destroyed the roastery's original premises, Espoon Synkkä ("Espoo's Dark") is a very dark, intense roast built on Indian Robusta — a tribute to resilience.
A powerful, full-bodied Italian-style dark roast built for espresso and cappuccino — dark chocolate and nutty depth with light fruity nuances, but works as a strong filter coffee too.
Dark Chocolate · Nut · Fruit
A vivid, floral Orange Bourbon from Finca Los Nogales' highest plot (Yarumo, 1900m), grown by Oscar Hernandez. Only ripe cherries are hand-picked, briefly pasteurized in 80°C water, fermented 5 days on their own sugars with a small pre-fermented yeast starter, then sun-dried 15 days on raised beds. Best 28+ days after roast.
Lavender · Yellow Fruit · Lemongrass
A full-bodied light roast from Corquín. Washed processing brings a clean, bright cup with citrus acidity and juicy plum-berry notes, backed by a balanced body.
Citrus · Plum
A Colombian microlot from smallholders in Aponte, Nariño, growing on volcanic soil. Honey-anaerobic processed for rich sweetness and layered aroma; slow-ripened Caturra at 1700-1800m gives a clean, balanced, nuanced cup of dried fruit, orange, plum and caramel. Scored 87+.
Dried Fruit · Orange · Plum · Caramel
A Brazil/Colombia blend combining round, chocolatey sweetness and nutty depth from Brazil with bright fruitiness and gentle acidity from Colombia — balanced enough for filter or espresso.
Chocolate · Nut · Fruit
A juicy, tart Colombian Castillo from the Los Patios processing station in La Plata, Huila, where Coffee Quest's R&D team developed a custom fermentation using watermelon concentrate — fermented 2 days, then dried 8 days in mechanical silos. Best 25+ days after roast.
Watermelon · Tart Candy · Vanilla
A refined, balanced Honduran Geisha with bright clarity and layered sweetness — soft chocolate, peach-like freshness and a hint of cinnamon. Grown at La Rosita farm by producer Rosa Isabela Romero; washed processing highlights the variety's natural elegance.
Chocolate · Peach · Cinnamon
A rare, intensely expressive natural-process Papayo lot from producer Jhonatan Gasca — one of specialty coffee's most talked-about competition varieties, seen on World Barista Championship stages. Roasted light, competition-style, to preserve clarity and sweetness. Best rested ~30 days; very limited batch. Recommended for filter, V60, Orea, or Origami.
Tropical Fruit · Floral Caramel · Juicy