Roestbar

An organic espresso blend of 70% Brazilian Arabica and 30% Tanzanian Robusta: classic, nutty and chocolatey with pronounced caramel sweetness. Straight, with milk or in a bean-to-cup machine.

Dark chocolate, Roasted nuts, Grape

From a family farm founded in the 1950s and run by Francisco, Maria Izabel and their three sons: 750 hectares, 500 under coffee and the rest nature reserve. Round, chocolatey and full-bodied; a favourite as batch brew in Roestbar's café.

Chocolate, Roasted hazelnut, Salted caramel, Honey

Roestbar's newest espresso: 40% Ethiopian Arabica, 20% Indonesian Mandheling and 40% Ugandan Robusta. Classic chocolatey-nutty notes with a well-integrated touch of fruit and a syrupy body; very chocolatey as a cappuccino.

Chocolate, Nutty, Light fruit

Roestbar's strongest espresso blend, 60% Brazilian Arabica and 40% Indian Monsooned Robusta: bold and very low in acidity, nutty-malty with cocoa. For espresso, moka pot or with milk.

Nutty, Malty, Cocoa

From Marvin Carias, farming here since 1990, who planted shade trees, built a system to reuse process water and now runs his own mill for neighbouring farms too. Fermented 12 hours and sun-dried. Full, dense and balanced; especially good in a French press.

Nougat, Nut chocolate, Marzipan, Chestnut honey

A half-caffeine blend: 50% chocolatey, nutty Fazenda Santa Cruz and 50% Brazilian decaf gently decaffeinated with CO2. Nutty, malty and mild with very low acidity; an omni roast that turns especially caramelly with milk.

Nut, Malt, Caramel

Certified-organic Strictly High Grown Arabica from Finca Bella Vista near Marcala, bought for several years through Meámbar Premium Coffee, the direct-trade family project of Carola and Christian Larios, who pay farmers more for quality.

Chocolate, Nutty

An all-rounder tuned for bean-to-cup machines: 40% Nicaragua (Fincas Mierisch), 30% Honduras, 20% Ugandan Robusta and 10% Brazil. Nutty, chocolatey and creamy; also works as espresso and with (oat) milk.

Dark chocolate, Cocoa, Nutty

An AB lot from the Barichu FCS's Gatomboya factory between Mount Kenya and the Aberdares, where about 1,000 farmers deliver cherry grown alongside macadamia, maize and bananas. Fermented overnight, washed and dried 10-12 days on beds. Juicy, lively and complex; best as pour-over or AeroPress.

Red fruits, Grapefruit, Citrus, Fresh walnut

A sugarcane-process decaf from ASOMUJER, founded in 2007 by ten women in southern Huila and now 75 producers, including single mothers and women displaced by conflict. Very soft and creamy with strong cane-sugar sweetness and a long chocolate finish. For espresso and filter.

Toffee, Malt, Almond

A blend for Roestbar's home town: 40% Ethiopian Arabica for light fruit and florals, 20% Indonesian Mandheling for spice and 40% pulped-natural Brazil for nutty chocolate. Awarded by Der Feinschmecker and the German Roasters' Guild. For every brew method.

Cocoa, Nut

A garden lot from ten named farmers on Giko Hill who average 388 trees each, processed at Muzo, the smallest station in the Baho Coffee network (496 farmers, about 300 bags a year). Hand-sorted in the shade, floated, double-fermented and washed. Balanced and chocolatey with gentle fruit.

Dark chocolate, Marzipan, Blood orange, English Breakfast tea

A blend developed exclusively for Supernormal: 70% Brazil, 10% Guatemala and 20% Ugandan Robusta. Full-bodied with chocolate and balance; a base for milk drinks that also works straight.

Chocolate, Caramel, Hazelnut

A washed 100% Robusta for anyone who wants a strong cup: lots of body, lots of caffeine, great crema, sweet and nutty with nougat and cacao nibs. For espresso, ideally with a spoonful of sugar.

Nougat, Cacao nibs, Nutty

An 80/20 Arabica-Robusta omni roast from the Empaako Collective, which supports more than 100 producers around the Rwenzori. Roestbar gives €2 per kilo directly to its Lichtstrahl project in Uganda. Dark chocolate, caramel and maple with very mild acidity; for filter, bean-to-cup and espresso.

Chocolate, Pecan, Maple syrup, Stewed stone fruit

The house classic since 2003, now built on washed Red Catuaí from the Mierisch family's Los Placeres farm in Nicaragua (60%), with 20% Brazil and 20% Robusta. Strong as espresso and still present in large milk drinks.

Stone fruit, Peach, Chocolate, Almond

A Grade 1 washed Guji from the Gogogu station, fed by over 700 farmers on roughly two-hectare plots within five kilometres of the mill. Floral and silky with Earl Grey and citrus and a long, sweet, fruity finish. For filter.

Lemongrass, Earl Grey, Citrus, Stone fruit

Roestbar's newest espresso, an omni-roasted natural from the Danse Mormora station about five kilometres from Haro Lebetu, where smallholders grow on fertile high-altitude loam. Complex and smooth with intense honey sweetness and a cocoa, berry and floral finish. Made for flat whites; also great as filter.

Yuzu, Forest honey, Apricot, Jasmine, Berry