Roasteries / Obsira Coffee Roaster
Obsira Coffee Roaster
Bremen, Germany
Specialty coffee roastery and coffee-education platform in Bremen’s Östliche Vorstadt (“das Viertel”), founded by Jason Darien Riadi — an aerospace engineer turned roaster who placed 3rd at the German Brewers Cup 2024 and serves as an SCA Germany sensory juror. Obsira roasts in small batches, developing each coffee individually from sensory evaluation and roast data to bring out its origin, and sources sustainably traded single-origin and espresso lots — often rare or lesser-known. Beyond roasting it runs barista and sensory courses, public cuppings (the “OBSIRA Open Table”) and collaborative events. The name blends “Obscura” and “Sira”: a hidden star waiting to be revealed — “where darkness reveals flavor”.
4
coffees
Germany
base
Location
Obsira Coffee Roaster — Bremen
Friesenstraße 21, 28203 Bremen, GermanyRoastery & coffee-education space — open for booked courses, public cuppings (OBSIRA Open Table) and events; not a walk-in café
Coffees
4 coffees
An anaerobic wet-hulled lot from the Gayo Origin Project in Atu Lintang, Aceh (Sumatra, Indonesia), produced by Ibna and Hapid. Offered as either a filter or an espresso roast — juicy and creamy with a long aftertaste.
White grapes, green apple, white tea
An anaerobic washed Geisha from Finca Pacpa in Roblepampa, Lonya Grande (Utcubamba, Amazonas, Peru), grown by Manuel Marlo Baca. Roasted for filter only — juicy and silky with a lingering candied-ginger finish.
Jasmine, elderflower, mint, licorice root, candied lemon
A washed lot from Finca Mirador in Tarqui, Huila, Colombia, grown by Don Eliecer Nuñez Osorio. Offered as either a filter or an espresso roast — juicy and smooth with a long aftertaste.
Lime, brown sugar, apricot
A wild-fermented natural cherry lot from Fazenda Rio Verde in Sul de Minas, Brazil, grown by Antonio Fachardo Junqueira. Roasted for filter only — a juicy, structured cup that turns silky as it cools.
Apple compote, nougat, milk chocolate