At THE BARN we treat our coffee farms like vineyards. The only incentive to create sustainable farming is to pay a fair price for high qualities. Adopting knowledge and producing premium coffee is the only way to break out of the commodity coffee market.

Coffee is a fruit. More than 800 flavours can be experienced in Arabica Specialty Beans and it all starts at farm level. High elevation, great micro climates, healthy soil and picking the cherries at their perfect point of ripeness are key. Careful processing, handsorting and slow drying are giving us highest coffee qualities.

We roast all our coffees manually on a tailormade drum roaster by Probat. By gently applying heat we fully develop our beans on the inside whilst keeping the roast light and clean outside. This way we can showcase terroir and the individual taste of each coffee farm. Next to our quality control work we fully integrate our baristas to evaluate the performance of each of our roasts on our own coffee bars.

A great coffee should speak for itself. In principle we never blend our coffees to honour the dedicated farm work and to share knowledge about coffee through taste. Our coffees are memorable - you will remember that cup you had this morning, or last summer when Nano Challa arrived from Ethiopia.