We are a micro coffee roastery dedicated to craft a seasonal ethical and environmentally sustainable product that made with respect to people and our planet.
All coffees from our range are designed to be bright and fruity. Working with plant based foods over last years, experimenting with tastes and preparation technics in parallel with constantly serving hot and cold brews, we found that the most people when think coffee, think about ashy bitter drink. In our roastery we break this prejudice. Our coffees remind finest fruit and herbal tee infusions with flowery aroma, intense fruit and berry taste. In our roast works we love to illuminate these qualities and stay away from traditional over roasted tasting profiles which used in production of commercial commodity coffees in order to mask unpleasant tasting characteristics of poor quality raw material.
All what we do would be impossible without our sourcing partner from Norway who not only delivering world finest coffee of exceptional quality but also provide full traceability on every batch throughout the supply chain from the farmer to the warehouse, dry milling, shipping. Most our coffees are coming from smallholders with 1-5 hectares per farm, lot sizes are between 5-20 bags. All coffees are specially selected based on the cupping profiles, they all scored 86 plus according SCAA system. Based on the score, additional premium above the market price goes directly back to the farmers, who are putting a lot of pride and effort in to their production to have great qualities with distinct cup characters.
Our coffees are roasted on traditional 5 kg drum roster equipped with precise temperature control system and professional software which allowed us to stay on the edge of science and craft. We pay special attention to a sensory expertise and constantly cup our coffees to insure accurate taste of every batch that leaves our roastery. All our coffees are designed to be brewed using any kind of methods from traditional filter to espresso. Every brewing method helps to highlight different sides of tasting profile. Espresso as a short form of coffee will be intense with fruit straight forward, while hand brew will be more comforting, sweet and round.
SPECIALTY COFFEE STAND. HAMBURG HARBOUR.
Since 2018 we opened our specialty coffee stand near Hamburg's harbour. Come by to say hi and grab fresh roasted beans, a cup of bright filter, a fruity sweet strada shot or a milk beverage made w swedish oats. As soon as we share room w specialty ice cream stand, feel free to go crazy and grab a scoop or two of some of our 100% plant based ice creams. They are delicious and very high on demand on summer days. We also have a few seats inside and outside, to make a pause. Come by to enjoy specialty coffee and the rawness and beauty of Hamburg´s waterside.
Fischmarkt 11 22767 Hamburg
BACK TO THE DAYS OF OUR COFFEE AND SEA LAB. BAY LOCATION.
Our roasting facility is situated in the bay of an island in the Baltic sea. It's a little tranquil and peaceful spot with a cold salty air in winter and a bustling cozy still tiny kite spot with nordic style sunshine and tons of wind on summer.
In the begining of our roasting project, the surf shop that was there ever since everyone could remember house in its rooms a Probatino 5 coffee roaster, got a small separated climate room on a storage floor for greens and a Linea classic with EK43 just in a front room. All these arrangements happened rather by excident then objective planning, but back then it given its name and its vibe to our project, it was the very begining of SURF SHOP ROASTERY. Our first roasting months were as much fun as only few could imagine. We were balancing the buckets of greens and roasted beans in between of hanging nap sacks, randomly staying surfboards, people who were asking what coffee will better suit to their mocapot in a van while sipping five different single farm fresh brewed colombians and trying to jamp in a new yulex wetsuits from Patagonia. We also made a great job of scarying some locals with the extremely fruity and floral double shots, vegan ice cream and idea that sugar in a coffee could actually make it taste worse. But after a while we came to 2 conclusions. First that shop should be closed while roasting in order to be able fully concentrate on what we actually like to do the most, to roast coffee as good as we can. And second that we simply has no time and space left to manage the surf shop slash coffee bar. From this moment we made the place closed for visitors and left fully opened for coffee.