Spada Roastery & Coffee Shop

From Baho Coffee's social programme for young (under-35) and new Burundian farmers, founded by Emmanuel Rusatira; clean, easy-drinking and balanced.

Pear, caramel, walnut

Smallholder coffee from the high plateaus of Kiambu, south of Mount Kenya, processed by the cooperatives in the Kenyan double-washed style.

Blackcurrant, honey, citrus

Fermented with wild yeasts, pineapple, peach and blackberry, finishing 24h anaerobic in a nitrogen-rich tank; named for its cherry-blossom florals over sweet grape, vanilla and blueberry.

Vanilla, blueberry, floral

Double-fermented natural dried 10 days in parchment: layered, intensely aromatic and fruity; holds up to 1:18–1:20 ratios.

Blackberry, black mulberry, rose

Caturra oxidised 48h in closed tanks, then fermented 48h with a cherry and Isabella grape mix: juicy red fruit with a red-wine depth.

Blackberry, black mulberry, sour cherry

Néstor Lasso's anaerobic Ombligon: perfumed jasmine, rose and lavender over white tea and citrus, with a long clean finish. Sold as 100g whole bean only.

Jasmine, rose, lavender

Opal natural Gesha from Peñas Blancas: florals, strawberry and purple grape, then mango, papaya and ripe pineapple, turning honeyed as it cools. Sold as 100g whole bean only.

Strawberry, pineapple, purple grape

The year-round house coffee in Spada's shops: a classic washed Colombian with fig and caramel up front, pear and yellow fruit behind, no funky ferment notes.

Fig, pear, caramel

Pink Bourbon from the Santa Lucia and Buenavista farms: strawberry and red fruit at stronger ratios, opening to melon and yellow florals as extraction rises. Spada brews it on Kalita and V60 at 1:17–1:19.

Strawberry, lemongrass, floral

The all-day Brazilian from Sunset farm: low acidity, balanced and chocolate-sweet, for espresso or filter.

Chocolate, cocoa, caramel

Classic-style espresso with a modern roast: dense body, low acidity and bittersweet chocolate; suits superautomatic machines too.

Cocoa, dark chocolate, heavy body

Spada's single-origin African selection for espresso and filter: bright acidity, red fruit and fine floral touches, 2025–26 harvest.

Brown sugar, red apple, blueberry

High-altitude Arabica from Twin Beans Farm on the Lang Biang foothills, a rare Vietnamese microclimate with cool weather and red basalt soil.

Orange, apricot, honey