Marketplace

Coffee Roasters

Discover small-batch roasters from around the world. Each one hand-selected for quality, transparency, and craft.

Featured roaster
RO

Café Aligaga

Aligaga Café est un café spécialisé situé à Oradea — l'endroit idéal pour s'attarder autour d'un café filtre, retrouver un ami ou emporter une tasse à emporter. Nous torréfions nous-mêmes sur place nos grains provenant d'un commerce direct avec des producteurs d'Éthiopie, de Colombie et d'Amérique centrale. Ouverture prochaine.

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US

Oren's Coffee NYC

When Oren Bloostein set out to open his first coffee shop in New York City in 1986, he decided to do things a little bit differently: he sourced the highest quality beans he could find straight from farmers, roasted the beans right in the store, and brewed each cup to order. Since then, Oren has become one of the world’s leading authorities on coffee and was the winner of the first-ever “ Roaster’s Choice Award” by the Roaster’s Guild of America. Today, Oren’s Coffee remains one of New York’s most beloved and trusted coffee roasters, and is known as NYC’s original specialty roaster. We still source our beans directly from farmers and small cooperatives, roast them with precision, and guarantee that all the coffee that we sell has been roasted within the past 24 hours. We think it’s the way coffee should be. Our loyal customers seem to agree. Our Commitment to Quality Every once in a while, you might find that we’re out of a certain roast. The most likely reason? The batch didn’t pass our quality tests. You see, quality has always been at the forefront of everything we do. And while a lot of companies say that, we actually mean it. We’re obsessed with making sure that every time you fill your cup with one of our roasts, it’s the freshest and best-tasting roast possible. This means we’re constantly checking the quality of the beans we get. Before we buy them at the farm. Before it gets shipped out. Once it gets to us. If the coffee bean doesn’t meet our standard anywhere along with our checkpoints — even after we’ve already bought the coffee — we won’t roast it. It’s prob the only time we ever think not having coffee is a good thing. So you can be sure you’ll always get the best specialty grade coffee beans from around the world. Roasted fresh. Every day. That’s our promise to you. Relationships with Our Partners Getting the best quality beans means working directly with farmers as much as possible. And when we do, we work to ensure our partners are fairly compensated — the way we’ve worked since the very beginning. We’re constantly traveling the globe to meet with new farmers and other cooperatives, cupping (tasting) their coffee beans and finding the best ones to roast and make directly available to you. You could say we were farm-to-cup before farm-to-table was a thing. Because of our relationships with our farmers and partners, our roasting capacity, and loyal customers like yourself, we can bring the world’s best specialty-grade coffees to you — all at a reasonable price.

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DE

Berliner Kaffeerösterei

Three men in suits Admittedly - not the most exciting of all pictures. But because we stand behind the company with our name, we also have to dress up and show our colors. In the second generation, we manage the fortunes of our company and rarely wear fine thread. We are available to our customers every day for questions and discussions and see ourselves personally responsible when it comes to your satisfaction. We always think outside the box. This is one of the reasons why we founded the German Roaster Guild together with other committed specialty roasters. Our awards We are particularly proud of our four-fold award from the gourmet magazine “Der Feinschmecker”, which is unique in Germany: We are among the best cafes, coffee roasters, and chocolate shops in Germany and are one of the top 500 shopping recommendations in Germany in 2012. Our coffee houses Our coffee houses are places where all your senses are addressed. Smell the scent of freshly ground coffee. Hear the tapping of the portafilter by our baristi. Discover and taste the aromas of coffee, our special teas, and drinking chocolate. Take care of your eyes, maybe direct your gaze over the rim of the cup to the people you meet here and now. Enjoy and pause. A little excursion into our history Two employees and 20 types of coffee - that's how it started. We discovered our passion for coffee during a visit to New York, more precisely to Porto Rico, a long-established coffee company in Brooklyn. There should be something like that in Berlin too: the whole world of coffee in one shop. Our business idea was born. That was in 1999. Almost on Kurfürstendamm, in Charlottenburger Uhlandstrasse, we opened our roastery on February 9, 2001, small and fine, in the historic Uhland Castle. We were successful because there was no such thing as us. We had opened a gap in the market that subsequently found many imitators in the capital. Countless types of coffee are available in our shop or café today. Manufactories HANDMADE BY US FOR YOU We're a little old-fashioned. In dealing with our products, we have learned that shortcuts almost never lead to the goal. Many things not only take time but also the direct attention of people. Whether coffee, tea, chocolate, or other specialties: time and focus are irreplaceable production factors. We don't think much of automation. Nobody has yet been able to show us a robot that selects green coffee, can automatically adjust the roasting process for the new harvest, and who at the end tastes the coffee self-critically using various preparation methods. All of our products are made just as they would have been made a hundred years ago. And until someone can show us something better, we'll stick with it.

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RO

Florian le Café

Alco Real Products a vu le jour en 1993 avec pour objectif la transformation et la vente de café. L'entreprise, connue sous le nom de « Florian Le Café », est aujourd'hui réputée pour sa grande variété de cafés, avec plus de 46 saveurs dans son portefeuille. Forte d'une longue expérience sur le marché du café, elle met l'accent sur la vente de cafés de qualité et d'origine pour tous les amateurs de café. Elle est spécialisée dans la commercialisation de cafés classiques et haut de gamme. De plus, depuis 2003, elle est fière d’annoncer qu’elle torréfie et vend du café d’origine dans son centre de production, qui s’étend sur une superficie de 900 m² et dispose d’un entrepôt de 360 m². Bien qu’elle opère dans un environnement technologique de pointe et modernisé, son objectif était d’améliorer le secteur de la production en mettant en place des machines de pointe telles que : des torréfacteurs assistés par ordinateur, des moulins à café professionnels et des machines de conditionnement du café sous atmosphère protectrice. Leur équipement est le plus récent du marché et la qualité de leurs produits en témoigne. Nous mettons l'accent sur la qualité. Ils mettent l'accent sur la qualité de la torréfaction du café. C'est pourquoi, afin de maintenir la qualité du produit fini, le processus de production est mené conformément aux normes ISO 9001 et ISO 22000. De plus, la matière première est achetée auprès de fournisseurs ayant une longue histoire sur le marché international et est traitée par des personnes possédant une grande expérience dans la torréfaction du café. Nous savons ce que nous faisons et notre équipe est dirigée par un maître torréfacteur fort de plus de 27 ans d’expérience. Tous les départements de notre entreprise travaillent sans relâche pour maintenir la qualité que nous souhaitons proposer sur le marché. Saveurs Irish, Cappuccino, Vanille, Chocolat, Cannelle : les grains de café sont enrobés d’huiles essentielles aux arômes variés, ce qui donne un café parfaitement équilibré, crémeux et au caractère distinctif. « D'origine unique » – Kenya, Éthiopie, Guatemala, Costa Rica, Colombie Maragogype, Colombie Medellín, etc. – cette gamme s'adresse aux consommateurs qui préfèrent un café spécial, au caractère prononcé, dû à une culture à des altitudes comprises entre 1 500 et 2 100 m. Au Kenya, par exemple, le café est récolté deux fois par an, à la main, en ne sélectionnant que les grains mûrs et rouges. Les connaisseurs ont un penchant particulier pour le café gourmet d'origine kenyane en raison de son arôme distinctif et épicé. Notre usine est équipée de machines de torréfaction de haute performance, de séparateurs d'impuretés, de lignes de conditionnement en différentes quantités, d'une ligne d'emballage sous vide, de silos à café et d'équipements de pesage de haute précision. Capacité de production du laboratoire : 40 tonnes par mois.

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DE

Hannoversche Kaffeemanufaktur

A family business since 2012 In March 2012, the Hannoversche Kaffeemanufaktur was founded by Andreas Berndt together with his wife and two of their three sons. A small roastery with a 15-kilo roaster from the Giesen company was set up in Linden-Limmer - and of course a lot of passion for exquisite coffee. With the knowledge that company founder Berndt had acquired over the years, he was able to quickly establish himself with his company in Hanover. The product range has gradually expanded and the business was able to grow. In 2013 another small shop was opened in the centre of Hanover and in 2015 the large roastery in Burgdorf-Heeßel was added. Our philosophy Coffee is considered a luxury food - and that's exactly how we understand and treat it. With great attention to detail, traditional craftsmanship and the best raw materials. Every customer should receive individual service and feel at home with us - but above all, they should enjoy a perfect coffee. Our brand stands for Hanover and is very closely linked to the city and the region through many collaborations. The Hannoversche Kaffeemanufaktur stands for the highest art of roasting from and for Hanover. Sustainability We are intensely committed to transparency in the value chain, looking for traceable raw coffee sources and purchasing more and more coffee directly from farmers. Farm to Cup means that we purchase our green coffee without intermediaries and pass it on directly to our customers. In this way, we can guarantee maximum transparency and good working conditions on the plantation.

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DE

Hagen Kaffee

At Hagen coffee and tea house you will find a wide range of offers under one roof. Since 1934, everything has revolved around the product "coffee" for us. We roast, mix and pack ourselves and are constantly developing our expertise. We focus on quality and individuality. Every coffee customer prefers a different technique for the preparation of his cup of coffee - from the filter brewing technique, piston machine technique to fully automatic machines, portafilter, french press, Karlsbader brewing to mocha preparation or the Arabic method (in the Ibrik). A large selection of coffee machines, as well as accessories for private and commercial use. Roasting process Our coffee specialities are always guaranteed to be fresh. We roast every day using the gentle drum roasting process. With a selection of around 50 different mixtures and individual varieties, there is sure to be something for you too. HAGEN has been roasting since 1934. That means a high level of competence and experience and at the same time the growing demands on the roasting trade. At first, the craftsmanship "roasting" was a strict family secret, but with increasing demand, roasting masters were trained and became indispensable pillars of the company for many years. Today, two roasting masters roast fresh every day on two drum roasting machines individually and very competently, non-stop for wholesalers and retailers. HAGEN coffee products present more than 60 individual varieties and coffee blends, as well as for the numerous, selected, highly qualified individual origins, organic coffee and fairly traded coffee (UTZ-certified). The aim is to advise, serve and, if necessary, supply customers in the wholesale and retail trade individually.

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IT

Mokaflor Coffee Florence

Mokaflor a été fondée en 1950 par Vasco Bernini dans une petite ruelle derrière la Piazza della Signoria à Florence, en Italie. En approfondissant ses connaissances sur le café et sa qualité, Vasco s'est rendu compte que la crème épaisse que les autres torréfacteurs italiens s'efforçaient d'obtenir ne semblait pas être la bonne voie à suivre. Il était convaincu que les clients apprécieraient encore davantage un café doté d'une bonne crème s'il était associé à un goût plus équilibré. COMMENT A-T-IL PU DÉVELOPPER CETTE IDÉE ? La réponse était simple, mais tout de même assez radicale pour l'époque : il était certain qu'il fallait trouver le profil de torréfaction parfait pour chaque variété de café. En 2015, Caffèlab a vu le jour, ce laboratoire de café en ligne, dans le but de rechercher les meilleurs cafés de spécialité associés aux meilleurs outils pour tous les types d'extraction. En 2019, le premier Mokaflor Concept Store ouvre ses portes à Bahreïn. Ces dernières années, les cours de l’Espresso Academy ont été développés davantage, en raison d’une forte augmentation de la demande et de l’afflux d’étudiants venus du monde entier. L’équipe de formateurs s’agrandit, des cours en anglais sont proposés et les premiers partenariats avec des écoles à l’étranger sont lancés. Nos valeurs En 70 ans de tradition, notre objectif principal a toujours été d’offrir à nos clients la meilleure qualité. Pour y parvenir, nous savons que la première étape, et la plus importante, consiste à choisir la bonne matière première. En effet, nous pouvons disposer des meilleures méthodes de torréfaction et d’assemblage, mais si le café que nous vendons n’est pas d’une qualité initiale élevée, aucune autre étape ne permettra d’atteindre la satisfaction finale du client. Aujourd’hui plus que jamais, nous sommes d’accord sur l’importance de continuer à maintenir nos principaux objectifs, qui sont : - La sélection d’un café de haute qualité, durable sur le plan environnemental et éthique, et qui soutient les communautés locales dans les pays de production. Nous choisissons de nous approvisionner uniquement auprès de lots provenant de plantations sélectionnées qui utilisent de préférence des méthodes agricoles durables telles que la permaculture et d’autres pratiques durables. - Une torréfaction artisanale et d'origine unique, comme depuis 70 ans, sans céder aux nouvelles méthodes plus rapides et moins coûteuses qui compromettraient la qualité du produit final. - La transmission et la diffusion du savoir-faire de nos experts de l'Espresso Academy afin de former et d'informer les professionnels et les consommateurs finaux sur l'importance de la haute qualité et sur la différence de goût des cafés en fonction de leurs méthodes de transformation. Les mélanges pour espresso Les mélanges Mokaflor sont composés de cafés parmi les meilleurs au monde, soigneusement recherchés et sélectionnés par nos experts. Nos mélanges pour espresso sont présentés dans des emballages élégants, disponibles en plusieurs formats afin de répondre aux demandes des secteurs HO.RE.CA, de la grande distribution et de l'usage domestique. Tout d'abord, nous sélectionnons uniquement les grains de la meilleure qualité provenant de plantations de café durables et biologiques. Nous torréfions ensuite toutes nos variétés de manière artisanale et en origines uniques, afin d'obtenir le profil de torréfaction parfait pour chaque café. Après avoir laissé le café torréfié reposer pendant 48 à 72 heures, nous procédons au conditionnement. Tous nos cafés sont torréfiés sur commande afin de garantir une qualité optimale et une fraîcheur maximale !

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HU

Black Sheep

"Coffee roasting has become an independent leg of the company" - Coffee concept was born At first I only roasted for my own restaurant, and over time we got more and more inquiries. Coffee roasting has become an increasingly strong leg of the company and a mission and love for me. With our own coffee roasting, a long process of learning and development has begun, which has now evolved into a complete coffee concept: from educating our partners, to professional coffee roasting, to putting the concept together. This was embodied in today's Black Sheep Café on Csapó Street in Debrecen, following our first café, Cut & Coffee, which was one of the first rural specialty cafes in Hungary. Someone can be a really good professional in this field if they are constantly educating themselves, they know and can use raw materials and new technologies. And of course he looks at coffee with a determined passion. I have always tried to learn from recognized specialists. I gained my knowledge from foreign coffee roasting masters, including Barcelona and Hungary. And in 2019, Filip Åkerblom at the top training of world-renowned Swedish coffee roaster coach, who has previously coached several world coffee roasting champions. In 2018 and 2019, I took part in the Hungarian Cup Taster Championship, where my first goal was development. I finished 2nd in 2018 and 3rd in 2019. GÁBOR TÓTH- COFFEE MAKER,THE BLACK SHEEP BRAND FOUNDER He is the roaster of the 2017 Aeropress Hungarian Championship, who also attended the top training of Filip Åkerblom, the world-famous Swedish coffee roaster coach, who was the coach of several world coffee roaster champions before. Gábor took part in the Hungarian Cup Taster (coffee tasting) Championship in 2017 and 2019 as well, where his first goal was development. He finished 2nd in 2017 and 3rd in 2019. The basis of good coffee is expertly roasted coffee, in which technology also plays a key role. That’s why there was a really defining twist in his life when, in August 2017, two new GIESEN roasters were finally added to the Black Sheep coffee lab. They are the same ones used as the racing machine for the World Coffee Roasting Championships. "I ALWAYS WANTED TO GIVE GOOD AND QUALITY OUT OF CONFIDENCE AND PASSION." - GÁBOR TÓTH

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