ABOUT
Our coffee passion and coffee loving history goes back many years, as we have visited specialty coffee shops all over Europe within the last 10 years, talking to all different people and, of course to baristas, who introduced us to their favourite beans, brands, and roasters.
We are an architecture and design studio and – as you can maybe imagine - we need a lot of coffee during our working hours. At first, we were more inclined to Arabica/Robusta blends in different kind of percentages, more and more we tended single-origin Arabicas which guided us to change our perspective on coffee, its origin, cultivation, processes, etc …, and finally, the roasting and tasting process.
The ultimate idea of opening a small roastery was born roughly three years ago. It took us some time to settle and prepare our space before we started experimenting, testing, and, of course, most importantly during the process, failing.
Currently, we focus on omni-roasts only. We roast in very small batches exclusively, in a very small machine and we only roast on order. We develop our own roast profile, individually tailored to each raw coffee, carefully adapted from our Master Roasting profiles. We roast slowly and carefully, focussing on quality and output. We roast our coffee in an annex of a house dating from the late 19th century, located in the heart of a small town in Mallorca. The building was half of a structure originally used as a mounted police station, and the annex served as a stable. Since our projects are based on the richness of multiple layers and the multiplicity of meanings, we apply the same principles to the coffee we roast.
Our roastery is located in the heart of Campos, a charming Mallorcan village near the sea and the famous Es Trenc beach, where the air is infused with salt and amino acids. We roast in our own unique architectural setting, a renovated former barn built with natural, local materials— a Rural Roasting Studio. The work environment is fundamental to us, but so is the coffee roasting process itself, to which the architecture contributes significantly.
We roast by hand, not by computer. Each roast is unique, a small and slightly different batch, as we must adapt not only to the varying weather conditions of each season, but also to the different times of day and microclimatic conditions.
Each roast is personally carried out by Wolfgang.
