Roasteries / 7g Roaster
7g Roaster
Vila Nova de Gaia, Portugal
We celebrate coffee culture in all its forms. A specialty roaster where each batch is handled with technique, precision, and respect for its origin — and a vibrant cafeteria where coffee meets people, stories, and moments. Ranked among the 30 best coffee shops in the world.
9
coffees
3
followers
Portugal
base
Location
Coffees
9 coffees
A natural from 175 smallholders, including Indigenous and Afro-descendant communities, in ASOPEP's El Indio programme in Planadas. Hand-sorted at the community station and dried on raised beds. Bright and slightly winey at first, then chocolate-orange and mint like After Eight; candied orange and chocolate as it cools.
Sauvignon Blanc, Candied orange, Chocolate
The El Indio lot from ASOPEP's 175 Planadas producers, decaffeinated with sugarcane ethyl acetate. Picked blind as one of the importer's three best samples before the team knew it was decaf: clean and balanced, lime up front, then toasted caramel and praline. Works as filter and espresso.
Toasted caramel, Praline, Lime
A lot from the Ayla Bombe station, founded in 2010 and part of the Testi group since 2016, which takes cherry from about 375 smallholders around Bombe. Delicate jasmine and elderflower, lively lime acidity and natural sweetness: a smooth, easy "comfort" Ethiopian.
Jasmine, Elderflower, Lime tea
"Oboleyan" means brothers in Afan Oromo — founded in 2018 by four family members with 148 smallholder producers. Agroforestry, no synthetic chemicals. Pulped cherries dried on African beds for ~3 weeks.
Black tea, apricot, lemon
From Finca El Negro in a newer growing area once given over to vegetables, whose know-how in plant nutrition now shows in the coffee. A hand-picked natural of two IHCAFE cultivars. Firm, not-quite-ripe clementine up front, then dark chocolate and a long brown-sugar finish. Espresso roast.
Dark chocolate, Clementine, Brown sugar
A natural from the Karana community, 377 Balinese smallholders farming 477 hectares around Kintamani with compost, no chemicals and shade trees, alongside oranges and vegetables. Light green-grape acidity, florals, then maple and sultana sweetness and a long walnut finish. The team's everyday coffee.
Green grapes, Maple, Sultanas
A Kenyan co-fermented with orange that won the team over blind: the orange reads as zest and citrus oils rather than fruit sweetness, balanced by chocolate and a long, velvety pecan finish. Citrus leads as espresso; chocolate and sweetness come forward as filter.
Chocolate, Orange zest, Pecan
From the Ndunduri station of the Kibugu FCS on the eastern slopes of Mount Kenya, built in the early 1970s and fed by about 673 smallholders. Hot it opens with grape and blueberry acidity and a floral stone-fruit finish; as it cools the body fills out, caramelised almond takes over and the florals turn to black tea.
Grapes, Almond tart, Stone fruit