WE SOURCE
We believe in making good coffee through committing to good choices. Social and environmental sustainability walk together, and by intentionally choosing to partner up with local experienced producers we also support the intrinsic connection they share with their land and culture.
By building solid long-term relationships with the producers we aim to create better conditions for techniques, processes and varietals to be explored and developed into higher quality and sustainability standards. It’s only fair that the people closer to it get to shape the future of coffee.
Our green beans are traceable back to their origins and we invite you to stay curious and know more about it. Transparency, fairness and care are paramount to an impactful value chain, from seed to cup.
WE ROAST
Nordic roast style is simple, it allows the beans to stand out. We develop each roasting profile to enhance the particularities innate to each specific coffee, creating a balanced but straight forward expression of its varietal, cultivation, processing, origin.
Light-roasted coffee has more complex flavors, a better balance of sweetness and acidity, and a bitterness that doesn't overpower its delicacy. You can expect from us coffees ranging from the classic, good Italian espresso to the exciting juicy floral filter cup.
We like our roast fresh, flavours clean and beans traceable.
WE ARE
We Roast Coffee is Francis and Nino, who believe good coffee should do good to everyone involved in it. Responsibility towards the value chain, care with our partners on both ends and high quality standards.
Francis starts roasting in 2019, teams up with Nino in 21 and they start roasting coffee as “We”. In 2024 they make the leap from small batches in Charlottenburg, West Berlin, to larger batches in Neukölln. Bigger, better choices and even better coffee now with a 45kg Probat.
Francis has his background in agricultural sciences and is the true hard science coffee nerd. His journey traces back to 2014 when, influenced by both his studies and the job in a café, he learns all there is about the value chain behind the cup he was brewing. He read the coffee books, got himself a small roaster beginner kit to start. Later on, and a handful of roasting and sensory development apprenticeships, he decides to lean into the business and study the commercial aspects of coffee.
Francis has been around coffee as a barista, roaster, academic, accountant, salesperson, you name it. Here he is the green bean buyer, quality control and head roaster.
francis@weroastcoffee.de
There’s a word in German for what Nino does: Restaurantfachmann, the restaurant expert. Always surrounded by good food, Nino played different roles in gastronomy and hospitality throughout the years. Then came hotel management school, and then coffee. Working sales in specialty he got into roasting and learned everything to do with coffee, particularly the nitty gritty of high-end equipment.
Nino has Italian roots and a special place in his heart for espresso and La Marzocco machines. He takes care of sales, consultancy and training.
nino@weroastcoffee.de
