Roasteries / Coffee Circle
Coffee Circle
Berlin, Germany
Berlin-based specialty coffee roastery founded on a Direct Trade model, roasting fresh daily and working directly with coffee farmers to support sustainable livelihoods across the supply chain. Operates eight cafés across Berlin alongside its online shop of single-origin and blended filter and espresso coffees. Source: Coffee Circle
30
coffees
Germany
base
Locations
Coffee Circle Wedding
Lindower Straße 18, 13347 Berlin, GermanyMon–Fri 8:00–19:00, Sat–Sun 9:00–19:00
Coffee Circle Rosa-Luxemburg-Straße
Rosa-Luxemburg-Straße 19, 10178 Berlin, GermanyMon–Fri 8:00–19:00, Sat–Sun 9:00–19:00
Coffee Circle Maybachufer
Maybachufer 20, 12047 Berlin, GermanyMon–Fri 8:00–19:00, Sat–Sun 9:00–19:00
Coffee Circle Savignyplatz
Bleibtreustraße 13, 10623 Berlin, GermanyMon–Fri 8:00–19:00, Sat–Sun 9:00–19:00
Coffee Circle Bergmannstraße
Bergmannstraße 10, 10961 Berlin, GermanyMon–Fri 8:00–19:00, Sat–Sun 9:00–19:00
Coffee Circle Oranienburger Tor
Linienstraße 130, 10115 Berlin, GermanyMonday: 07:00-19:00 Tuesday: 07:00-19:00 Wednesday: 07:00-19:00 Thursday: 07:00-19:00 Friday: 07:00-19:00 Saturday: 09:00-19:00 Sunday: 09:00-19:00
Coffee Circle Kollwitzplatz
Kollwitzstraße 70, 10435 Berlin, GermanyMon–Fri 8:00–19:00, Sat–Sun 9:00–19:00
Coffees
30 coffees
A sun-dried natural micro-lot from the Mantiqueira de Minas highlands of Brazil, grown at ~1,150 m by brothers Alessandro and Ademilson Noiman Borges within the APAS cooperative. Chocolate-dipped stone fruit — nectarine and cherry with a creamy toffee finish. Source: coffeecircle.com (2026-08-30).
Creamy, nectarine, cacao
A light-roasted natural from the Hambella washing station in Guji, Ethiopia, grown at 2,200 m by Dimtu Farm and around 370 neighbouring smallholders. Fruit-forward and creamy — strawberry over milk chocolate with a delicate acidity. Source: coffeecircle.com (2026-08-30).
Fruity, strawberry, milk chocolate
A washed Pacas micro-lot from Marisa Dilcia Vásquez's La Piedra farm high in the Lempira mountains of Honduras, at 1,900 m, dried ~20 days on raised beds. Round and balanced — caramel sweetness and red grape, complex but warm. Source: coffeecircle.com (2026-08-30).
Sweet, red grapes, caramel
A washed Yirgacheffe from the Warka community, sourced through Moplaco (Heleanna Georgalis) and grown in traditional forest gardens at ~2,050 m. Lively and floral — peach and apricot over jasmine and lavender, turning to Earl Grey and sponge cake as it cools. Source: coffeecircle.com (2026-08-30).
Peach, apricot, jasmine, Earl Grey
