Skip to navigation.


Espresso Lab Microroasters...

The coffee roastery is based at The Old Biscuit Mill, Woodstock, Cape Town.

Our daily quest is to find optimal ways in enjoying coffee, from sourcing small lots of freshly harvested coffee, to developing the optimal roasting profiles that will reflect the terroir and origin of the coffee, showcasing complexity in flavour and a balance between sweetness and acidity.

By the time the coffee is enjoyed, it has undergone an intensive process that takes years of effort, hard work and miles of travel. Conscientious choices are made throughout the coffee chain - growing, harvesting, processing, shipping and roasting - directly affecting the flavours in the cup.

The best growing conditions for coffee exist around the equator, on hillsides and plateaus over 1500m above sea level. It is at this altitude that coffee cherries ripen slowly, under optimal conditions, in nutrient rich soil, without the need for chemical fertilizers or pesticides.

Since coffee beans come from berries, it is only natural that we pursue the fruitiness, acidity and sweetness, which are normally the first things that deteriorate when coffee gets too old or is poorly roasted. Roasting is a sensory craft, one that cannot be replicated every time, however attention to detail and commitment to quality is our objective.

We showcase coffees from fully traceable farms, estates and cooperatives and look to establish relationships with growers and exporters, always looking at sustainable, fair and equal trade.

The progressive style of coffee we showcase reflects our personality and we're proud to be a part of the specialty coffee community, highlighting the hard work and labour of coffee farmers worldwide.


Categories