We source single-origin greens direct from farmers across Ethiopia, Kenya and Colombia — then roast them in tiny batches on a 1960s Probat in the heart of Zamalek.
No automation, no shortcuts. Our head roaster Karim profiles each origin across a dozen test roasts before it ever reaches the bar — chasing the exact moment a Guji develops its jasmine top-note without tipping into bitterness.
Green coffee is bought at 2–3× commodity price, paid direct to the co-ops. Traceable to the wet mill. Roasted the week you drink it, never sooner.
Roasted the day it ships, delivered across Cairo & Giza. Pause or swap origins anytime.
"The oat cardamom latte ruined every other café for me. And the beans I take home actually taste like the notes on the card."
"Best pour-over in Cairo, hands down. The staff remember your order and actually know the farms behind each roast."
"I work from the slow bar three mornings a week. Quiet, beautiful, and the sourdough is worth the trip alone."
Two minutes from the Marriott, tucked behind the fig tree. Street parking after 10am.
New micro-lots, cupping invites and the occasional recipe. One email a week, never more.