Roasteries / Cafetoria
Cafetoria
Helsinki, Finland
A Latin-Nordic coffee roastery founded in 2002 by a small, multi-cultural team of coffee lovers. The story began in 2001 in the Peruvian Amazon, over a cup of organic coffee with smallholder farmers — the founders saw both the hardship of small producers and the promise of organic cultivation, and set out to prove that a very good coffee could also help people. All roasting and packaging is hand-crafted at the roastery's Lohja facility on a vintage Probat UG22 (built in Germany in the late 1970s), prized for drawing out coffee's distinctive nuances.
22
coffees
Finland
base
Locations
Cafetoria - Töölö
Runeberginkatu 31, 00100 Helsinki, FinlandMon-Fri: 09:30-18:00 · Sat: 10:00-16:00 · Sun: Closed
+358 10 423 5570
Cafetoria - Lohja
Lohjanharjuntie 1147, 08500 Lohja, FinlandMon-Fri: Closed · Sat: 10:00-15:00 · Sun: Closed
+358 10 423 5570Coffees
22 coffees
Grown by smallholders at 1,900-2,300 metres in Gedeb, where the cool climate and slow ripening build florals, lively acidity and delicate sweetness. Fresh lemongrass, honeysuckle and juicy berries with a clean, tea-like texture and a bright finish.
Lemongrass, Honeysuckle, Berries
Select Kenyan peaberry, dark roasted to bring out winey, deeply fragrant character. Each edition sources from a different farm.
Blueberry · Blackcurrant · Tangerine · Honey-like sweetness
Founded 2008 by Jean Népomuscène Habiyarimana as a model farm integrating livestock for organic fertilization. Light roast with a round, velvety, smooth-acid cup.
Caramel · Herbal · Stone fruit
A light-roasted decaf blend of two bright Latin American beans, designed for Nordic markets with a lively but gentle acidity. Part of the #ResistCaffeine collection.
Chocolate · Carob-like sweetness
Ombligón, a rare Colombian variety named for its belly-button-shaped cherry and of uncertain origin, was made famous when Jack Simpson placed third at the 2023 World Barista Championship with Néstor Lasso's lot from El Diviso. Fermented anaerobically for 80 hours after depulping, then dried about 32 hours in dark, sealed stainless-steel dehumidifiers to hold on to aromatics.
Grown by second-generation farmer Mario Mejía using modern agronomy. Naturally processed for balanced acidity unusual in Honduran coffee, dark roasted for a rounded, juicy, complex cup.
Floral · Prune · Juicy
Launched in 2008, part of the VIVA ITALIA collection — a seven-bean Italian-style espresso, including three premium robustas, built to be gentle and versatile yet intriguing.
A friendly, versatile organic espresso Cafetoria describes as supporting a fair world in harmony with nature.
Chocolate · Molasses · Malt · Almond · Peach · Orange-like acidity
Part of the VIVA ITALIA collection, developed by founder and roaster Ivan in November 2023 in a traditional Italian espresso style — fruity, creamy body with a playful, delicate aftertaste.
Apricot · Cacao · Mandarin
A Latin American four-origin blend built for a sweet, rounded, intense espresso that shines even with milk.
Milk chocolate · Caramel · Wild berries
Organic espresso from small Andean farmers Cafetoria has worked with since 2002, hand-roasted dark in Finland to emphasize nutty, chocolatey notes.
Chocolate · Nuts · Honey · Lingering aftertaste
Honors Ethiopia's role as the birthplace of coffee — deliberately dark-roasted to bring out chocolate character while preserving typical Ethiopian berry and floral notes.
Chocolate · Nuts · Plums · Honey-like sweetness
A dark-roasted decaf espresso from the #ResistCaffeine collection, pairing organic Mexican and Ethiopian beans with natural decaffeination for full flavor without the caffeine.
Dark chocolate · Floral
The filter/light-roast expression of Cafetoria's long-running collaboration with small Peruvian farmers in the Andes, hand-roasted in Finland.
Chocolate · Nuts · Plums · Honey-like sweetness
Swiss Water Process decaf, dark roasted to reduce acidity while keeping the brightness and juiciness Cafetoria loves in Honduran coffee. Part of the #ResistCaffeine collection.
Dark chocolate · Fruity, grape-like sweetness
Cafetoria's crowd-pleasing house blend, back by customer demand: a creamy body, gentle fruity sweetness, milk chocolate and sultanas, subtle acidity and a balanced finish.
Chocolate, Caramel, Sultana
From the historic Karadykan Estate (founded 1890) on the Malabar Coast. Beans are exposed to monsoon winds and rains for months, swelling and losing acidity for a mellow, smooth, low-acid cup with pronounced earthiness.
Cacao · Creamy · Tobacco
From roughly 1,600 smallholders averaging 0.25 hectares each, who hand-pick and hand-sort daily before washing with river water. 2nd place, 2018 Helsinki Coffee Festival Filter competition.
Cloudberry · Infused dried apple · Grapefruit
Grown by Ligia Merizalde and Leopoldo Andrade on their farm inside the Cayambe-Coca Natural Reserve, in Pichincha's northern highlands near two volcanoes. Despite the relatively modest elevation, afternoon cloud forest mist and cool nights slightly stress the cherries into producing more sugar, while the Sidra variety itself splits the difference between its parents — the sweetness and body of Red Bourbon with the bright acidity of Typica. Medium-light roast.
Sweetness and body of Red Bourbon · Bright acidity of Typica
From third-generation producers Oscar and Francisca Chacón, pioneers of honey and natural processing in Costa Rica. Winner, Limited Edition Filter of the Year, and 3rd place Espresso of the Year, 2026 Helsinki Coffee Festival.
Cola · Rosehip · Apple blossom · Tangy acidity
Whole cherries fermented 72 hours in airtight tanks on a 35.7-hectare shade-grown family farm. Vibrant, lively acidity — also excellent as cold brew.
Blueberry · Kiwi · Caramel
An organic, extra-dark French roast built for complexity rather than bitterness — beans chosen to release intriguing fragrance and sweetness even on the very dark side. Drinks well black or with milk.
Dark chocolate · Nuts · Slightly smoky · Honey