Specialty coffee: the perfect fusion of demand, savoir-faire and pleasure.

We approach specialty coffee through the fundamental principles of gastronomy: knowledge of the production areas, respect for the product and demand for savoir-faire. As professional baristas, our role is to educate about its art, from harvest to cup, but we also think that everyone experiences it in their own way and that it is appreciated without rules or dogmas. It is shared or enjoyed alone, but it is always a parenthesis of pure and refined pleasure.

Some of our recipes.

9.5g ground coffee, 20ml in cup.

Espresso

1 elongated shot of espresso with 3 times as much hot water.

Americano

1 shot of espresso and foamed milk served in a 450ml mug.

Latte

1 shot of espresso and foamed milk served in a 130ml cup.

Cappucino

2 shots of espresso and foamed milk served in a 130ml cup.

Flat White

Filter coffee prepared with Moccamaster, the best coffee maker on the market.

Batch Brew

Varieties of the moment.

Espresso.

Sweet and balanced, our Brasil is a natural pulped coffee that stands out for its notes of chocolate, caramel, nuts, its creamy body and its long finish.

Filter.

We currently propose a Colombia, washed, with exquisite notes of orange, tropical fruit and dark chocolate. It is sweet and herbal with juicy acidity.

Decaffeinated.

With notes of plum, butter, cinnamon and caramel, our Ethiopia is a washed coffee that is characterized by its sweetness and delicate finish.

Coffee of the month.

Peru Guayaquil.

Sweet and syrupy-bodied, our limited edition coffee of this month comes from Peru. It is a washed Caturra and stands out for its original notes of apple, caramel and black tea.