Roasteries / da Matteo Roastery
da Matteo is a Gothenburg specialty roastery, bakery and café group founded by Matts Johansson, often called the godfather of Swedish craft coffee. It grew out of Café Java on Vasagatan (1993), took the da Matteo name — Italian for "at Matts'" — in 2003 and opened its first roastery on Vallgatan in 2007, moving in 2010 to Magasinsgatan, where roastery, bakery and café share one building. It roasts seasonal single origins alongside its BRYGG filter and Classic and Modern espresso concepts.
9
coffees
Sweden
base
Locations
Da Matteo - Vallgatan
Vallgatan 5, 411 16 Gothenburg, SwedenMon-Fri: 09:00-18:00 · Sat: 10:00-18:00 · Sun: 10:00-17:00
Da Matteo - Victoriapassagen
Södra Larmgatan 14, 411 16 Gothenburg, SwedenMon-Fri: 09:00-18:00 · Sat: 10:00-18:00 · Sun: 10:00-17:00
Da Matteo - Magasinsgatan
Magasinsgatan 17A, 411 18 Gothenburg, SwedenMon-Fri: 09:00-18:00 · Sat: 10:00-18:00 · Sun: 10:00-17:00
Coffees
9 coffees
da Matteo's BRYGG filter concept changes through the season but stays full-bodied, balanced and sweet. Currently 70% natural Brazil from the Barbosa Estate in Poços de Caldas and 30% natural Uganda from Drugar.
Milk chocolate, nuts
da Matteo's Classic Espresso changes through the season but stays full-bodied, creamy and sweet with balanced bitterness and low acidity. Currently 80% natural Brazil from the Barbosa Estate in Poços de Caldas and 20% natural Ethiopia from Muluken in Yirgacheffe.
Milk chocolate, dried fruit
From the Benti Nenka station in Hambella Wamena, West Guji, founded in 2017 and specialising in natural and anaerobic processing for around 500 smallholders farming 1.5–2 hectares each, who work together under the traditional DEBO and DADO communal labour systems. da Matteo entered this lot in the semi-finals of the Nordic Roaster competition 2026. Imported by Nordic Approach.
Strawberry, orange, mango, floral
From the Gogogu washing station in Guji's Kofee district, fed by over 700 smallholders farming around 2 hectares each within 5 km of the mill. Cherries are depulped the same day, fermented 8–12 hours, washed and dried on raised beds for 5–15 days. Also the current base of da Matteo's Modern Espresso.
Nectarine, lemon zest
From the Shale washing station near Worka in Yirgacheffe, where nearly 1,500 smallholders grow coffee on family plots without fertilisers or pesticides. Washed the traditional way and dried slowly on raised beds. Imported by Coffee Imports.
Pear, grapefruit, black tea
da Matteo's autumn filter blend: 40% Brazil (Barbosa Estate in Poços de Caldas, natural Mundo Novo, Catuai, Tupy, Acaia and Bourbon), 30% natural Uganda and 30% Colombia from Maricela Penagos in Huila. Round, full-bodied and sweet; roasted for filter but good as espresso too.
Dark chocolate, almond, blackberry
A natural from Cup of Excellence winner Asman Arianto's small mill in Pegasing, Takengon, which serves producers in the Pantan Musara villages who rebuilt their farms around coffee after being displaced by a natural disaster.
Cocoa nibs, ripe pineapple, rooibos
Ngurueri sits at 1,760 m on the slopes of Mount Kenya in Embu and serves around 1,500 smallholders of the Murue Farmers' Cooperative. Cherries are pulped, fermented 12–48 hours, washed and graded, then dried 2–3 weeks on raised beds. Sweet and jammy. Imported by Cafe Imports.
Clementine, papaya, blackcurrant
da Matteo's Modern Espresso changes through the season but stays creamy and sweet with balanced acidity and low bitterness. Currently 100% washed Ethiopia from the Gogogu station in Guji.
Nectarine, lemon zest