Specialty roastery and cafe
Coffee from the field, roasted down the street.
Kova buys green coffee directly from fourteen farms and washing stations, roasts it twice a week in small batches and pours it at the bar next to the roaster.
8 origins
on the shelf this month
Tue and Fri
roast days, every week
9 days
average from roast to cup
On the bar this week
Ridge Bloom, Ethiopia
Jasmine, bergamot, white peach
Guji, Ethiopia
Huila, Colombia
Nyeri, Kenya
Sul de Minas, Brazil
Tarrazu, Costa Rica
Kerinci, Sumatra
Huehuetenango, Guatemala
Guji, Ethiopia
Huila, Colombia
Nyeri, Kenya
Sul de Minas, Brazil
Tarrazu, Costa Rica
Kerinci, Sumatra
Huehuetenango, Guatemala
Guji, Ethiopia
Huila, Colombia
Nyeri, Kenya
Sul de Minas, Brazil
Tarrazu, Costa Rica
Kerinci, Sumatra
Huehuetenango, Guatemala
Guji, Ethiopia
Huila, Colombia
Nyeri, Kenya
Sul de Minas, Brazil
Tarrazu, Costa Rica
Kerinci, Sumatra
Huehuetenango, Guatemala
What we do
Three rooms, one coffee: the farm, the roaster and thebar.
01 Sourcing
Bought directly, paid fairly
We visit, cup and buy from the same producers year after year, and publish what we pay per kilo.
02 Roasting
Roasted in 12 kg batches
Every origin gets its own profile, logged and cupped the next morning before it reaches a bag.
03 The bar
Poured where it is roasted
Espresso, filter and seasonal plates, ten steps from the roaster that made the beans.
On the shelf
This month's coffees, roasted Tuesday and Friday.
Single origins chosen on the cupping table, plus the house blend we pour in every flat white.
From cherry to cup
Four steps, and we are in the room for every one ofthem.
Most of what makes a coffee taste good happens long before it reaches the roaster. Here is how a lot travels to your cup.
Read about sourcing
01
Harvest and selection
Producers pick only ripe cherry, often in three or four passes per tree. We cup samples from each day lot before we commit.
02
Processing and drying
Washed, natural or honey. Drying on raised beds takes up to four weeks and decides how clean and sweet the cup will be.
03
Roasting in small batches
Twice a week, 12 kg at a time. Each profile is logged so the coffee you buy in March tastes like the one you loved in January.
04
Cupping and release
Every batch is cupped the morning after. Only then does it get a roast date, a label and a place on the shelf.
Transparency report
Numbers we publish, not numbers we promise.
Partner farms and washing stations
14
Average paid above the commodity price
2.4x
Green coffee roasted last year
38 t
Years buying from our longest partner
9
Template figures. Replace them with your own yearly report.
The cafe
A bar next to the roaster, open seven days a week.
Sit at the long table, watch Tuesday's roast cool in the tray and drink the coffee it turns into. Pastries come from the bakery two doors down every morning.
Kind words
What regulars and partners say.
Brew guides
Recipes we use at the bar, written for your kitchen.
Pour over with a V60
Our daily filter recipe: one bloom, three slow pours and a clean, bright cup in three minutes.
Chemex for two
Thick filters, a big batch and a very clean cup. The brewer we reach for on slow weekend mornings.
Classic French press
Full body, no paper and almost no technique. Skim the crust and you will taste the difference.
Wholesale
Pour Kova at your cafe, restaurant or office.
Weekly roasts, barista training and equipment advice for partners from 5 kg a month. We will send samples before you decide.