CLEARED FOR
EXTRACTION.

A LISBON ROASTERY RUN LIKE MISSION CONTROL

POURED AT 3 BARS · 140 CAFÉS

NEXT ROAST IN

ROASTED FRIDAYS · MARVILA · LISBOA

DESCEND

01 MISSION BRIEF

Lisbon runs on the bica: 25 ml of espresso, drunk standing at the counter, about 2,400,000 times a day. We think every one deserves a flight plan. Our coffee lands green from 14 farms, is roasted in Marvila in 12 kg batches, rests 7 days, and is on bar before it is 21 days old.

FIGURES: OUR LOTS AND ROAST LOG; THE CITY COUNT IS AN ESTIMATE FOR GREATER LISBON.

02 THREE THINGS WE NEVER SKIP

PRE-FLIGHT CHECK

Before a coffee is cleared for your cup, it passes three checks. No exceptions, no blends to hide behind.

  1. 01 / ORIGIN

    EVERY LOT IS TRACED TO ONE HILLSIDE

    We buy whole lots from fourteen farms we visit, pay above the fair-trade floor, and print the farm, altitude and harvest on every bag.

    FIG. 01 · RIPE CHERRY, HAND-PICKED · CLICK TO RE-ACQUIRE

  2. 02 / ROAST

    ROASTED IN LISBON, ON BAR IN 21 DAYS

    Small batches every Friday in Marvila, light enough to taste where the coffee grew. Nothing sits in a warehouse waiting for a container.

    FIG. 02 · FRIDAY ROAST, COOLING TRAY · CLICK TO RE-ACQUIRE

  3. 03 / BREW

    DIALLED IN EVERY MORNING BY EVERY BARISTA

    Grind, dose, ratio and time are checked before the doors open, at our bars and at every partner café we train. The recipe travels with the bag.

    FIG. 03 · POUR-OVER, SECOND POUR · CLICK TO RE-ACQUIRE

03 FROM FARM TO CUP

FLIGHT PLAN

Five legs from a hillside to your cup. Scroll to fly them.

  1. FROM THE FARM

  2. 01 HARVEST

    Only ripe cherry goes in the basket. Pickers pass the same trees five times so nothing is stripped green.

  3. 02 PROCESS

    Washed the same day: pulped, fermented for 36 hours, then dried on raised beds until the beans hold 11% moisture.

  4. 03 ROAST

    Twelve kilos at a time in Marvila. We pull the trier every thirty seconds and drop just after first crack.

  5. 04 REST

    Fresh roast is full of CO₂. A week in a valved bag lets it settle, so the shot pulls even and the cup tastes of the farm.

05 BREW

18 g in, 36 g out, 28 seconds. Then the next harvest is already ripening.

PHASE · STANDBY000%

HARVEST ROAST & REST POUR & DRINK

THE ORBIT · EVERY BAG PAYS FORWARD INTO THE NEXT HARVEST

04 ARRIVALS & DEPARTURES

ROAST BOARD

Green lots land at the roastery, batches roast and rest, then depart for the bars and cafés. Live from mission control (simulated).

KG ROASTED TODAY
CUPS IT WILL POUR
TIMELOTBOUND FORKGSTATUS

BOARD UPDATES EVERY FEW SECONDS · HOVER A ROW TO HOLD IT

05 FIELD REPORTS

TRANSMISSIONS

Dispatches from the farmers, roasters and baristas who fly every cup.

06 WHERE TO DRINK IT

DROP ZONES

Sixty-five counters pouring our coffee: partner cafés, our own bars and the roastery. Pick a bairro.

DROP-ZONE DATA VENUES AND LOCATIONS ARE FICTIONAL, PLACED ON A SCHEMATIC OF LISBON.

EVERY CUP
IS A MISSION.

Get this week's roast in the post, take a monthly flight plan with a new origin each time, or sit in on a Saturday cupping in Arroios.