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“Vkus Mesta” is not just a coffee shop in central Perm but a space where the forest and the home table are always nearby. There are many coffee shops in the world, but ours is different because it speaks about the city through taste: home baking, gifts of the Ural forest, and family recipes in a modern reading of Prikamye. Here they serve coffee with fir syrup, Ivan tea with sea buckthorn, buns with lingonberry, and more than twenty desserts. The interior is imbued with the spirit of parma: wooden textures and soft light create a feeling of nature even in the city center. We are one hundred meters from the founding place of Perm and the Tatishchev monument, easily transform halls for events, and introduce guests to the legend of Perya the hero. You can taste Perm and take a piece of the city with you.

### What sets you apart from the surrounding venues: BARDO doesn’t choose between being a coffee shop and a wine bar: it is one venue with two distinct experiences. Upstairs, you’ll find specialty coffee prepared on coffee machines that are rare for the region, as well as gelato and pastries to go. Downstairs, there is a wine bar with a sommelier. In the morning and during the day, BARDO is a quick stop on the way to wherever you’re headed. In the evening, it becomes a place where you stay longer than you originally planned. The local audience recognized this distinction from the very first weeks — not as a “two-in-one” hybrid, but as one seamless day-to-evening experience built around a single identity, right down to the equipment behind the counter.

Beau Coffee is built around the idea “Be Authentic”: specialty coffee without unnecessary barriers between the product, the barista and the customer. In Geneva’s Champel neighbourhood, we combine a precise approach to espresso and filter coffee with a warm, approachable atmosphere. Our menu evolves beyond the traditional coffee shop offer, with rotating guest roasters, carefully selected origins, cold brew and seasonal drinks, while keeping quality and consistency at the centre. What makes Beau different is also the relationship we create around coffee: we share knowledge through tastings, workshops and direct conversations at the bar. The space is designed to feel personal rather than standardized — a neighbourhood café with a strong specialty identity, where service, design and coffee all express the same philosophy.

Blackbird Coffee Corner Balmes es la segunda cafetería bajo el mismo nombre y nace con un propósito muy concreto: desarrollar y llevar aun más lejos nuestro concepto de café de especialidad a través de cafés filtrados. Desarrollamos e incentivamos la posibilidad de que cada cliente elija su café según sus preferencias y descubra diferentes perfiles de sabor. Trabajamos con cafés top de tostadores locales y contamos con el método Orea para preparar filtrados, cuidando cada detalle para conseguir una taza única. Pero la experiencia no termina en el café: nuestros baristas tienen un papel fundamental, asesorando y acompañando a cada persona para que encuentre y disfrute su café ideal. El resultado es una cafetería cercana y muy valorada por quienes nos visitan, algo que se refleja en nuestras 5 estrellas en Google Maps. Blackbird Balmes es, en definitiva, un espacio para descubrir que el café puede disfrutarse de muchas maneras.

BUDE is more than a specialty coffee shop. We combine great coffee, homemade food, creativity and community in one space. We put a lot of focus on making specialty coffee exciting but approachable. We work with different roasters, regularly change our selection and offer coffees through different brewing methods. At the same time, we want everyone to feel welcome — whether you know everything about coffee or nothing at all. What really makes BUDE different is what happens around the coffee. We created the space as a creative and social hub for Badalona, hosting workshops, cuppings, exhibitions, talks, cuppings, social rides, run clubs and other events that bring people together. We want BUDE to keep evolving: new coffees, new food, new people and new ideas — while always feeling like a neighbourhood place you want to come back to.

Ofrecemos en Córdoba el mejor café de especialidad con un molino con un blend propio y un segundo molino que vamos variando cada mes de distintos tostadores . Contamos con dos baristas y además ofrecemos otras bebidas, matcha ceremonial y desayunos saludables.

Nos diferenciamos en producto, servicio y espacio: un lugar donde se puede disfrutar tanto de pastelería fina como de café de especialidad y de un buen desayuno, un concepto versátil pero sin perder su esencia. Trabajamos con producto de proximidad y sabores clásicos que hoy en día se han ido perdiendo, recuperando ese cuidado en cada elaboración propia.

Chiquita is a café and curated bookshop in Valencia, built around a simple idea: coffee and books deserve equal space. We serve specialty coffee in a warm, design-led setting where every detail matters, from the music and atmosphere to the books on our shelves. Unlike a traditional café with books as decoration, or a bookshop where coffee comes second, Chiquita brings both worlds together as equals. Our selection is thoughtful and personal, designed to spark curiosity and invite discovery, just like our coffee. We’re not a place to rush through. We want people to stay, read, talk, discover something unexpected and feel part of the neighbourhood. For us, good coffee is the starting point, not the whole story.

What makes DABOV different is the experience we create around specialty coffee. We don’t just serve a cup – we share the story behind it. We carefully select exceptional coffees and focus on their origin, producers, processing and unique character. Our baristas take time to understand each guest’s preferences and guide them toward a coffee they will truly enjoy. At the same time, we want specialty coffee to feel welcoming, not complicated. Whether someone is a coffee professional or tasting specialty coffee for the first time, they should feel comfortable, curious and included. Quality and consistency are at the heart of everything we do, from brewing and presentation to service and atmosphere. Our goal is to create a place where people can enjoy outstanding coffee, discover new flavours, learn something new and build a deeper connection with the people and stories behind every cup.

We opened Dirty Rabbit on 1 November 2024 because we wanted somewhere in S'Agaró where we'd love to have breakfast ourselves. We're quite particular about what goes on the table: coffee from La Cabra, sourdough from Origo in Barcelona, pastries from La Puntual in Girona. Iwonka's rule is that she has to be happy serving it in her own kitchen. We wanted that same feeling in the café. You can come with children, stop for a coffee on your own, or spend the morning catching up with friends. There's a play corner and no rush to leave. For us, the best part is seeing people come back and getting to know them.

Dyade coffee has always been about connection. From the name meaning two things seen as one, such as one friendship made up of two people. The link is evident in our logo and our packaging, but with the opening of our coffee shop the connection and link we have to people has been highlighted. Roasting and serving our own coffee with a nordic approach to roasting and quality is not evident in Montpellier, or even in France, and something we are proud to present in our city. We host cuppings on a regular basis to evoke interest and to bring people along in our journey of choosing coffees, highlighting the community aspect of what we are doing, connecting people through coffee. We believe our care for our product and craft shines through the cups we serve, helping us make more connections in all directions from the cup.

Desde su reapertura , Términus ha iniciado una nueva etapa que combina la esencia de la cafetería tradicional con las nuevas tendencias gastronómicas y los hábitos de consumo actuales. Su concepto ofrece una experiencia completa, donde el buen café comparte protagonismo con una variedad de bebidas de actualidad, como el matcha y otras especialidades, acompañadas de una oferta gastronómica fresca, variada y saludable. La propuesta busca adaptarse a diferentes públicos y momentos del día, desde quienes desean disfrutar de un café hasta quienes buscan nuevas experiencias, sabores y alternativas de alimentación más equilibradas. La coherencia entre su oferta gastronómica, la atención cercana y un ambiente acogedor define esta nueva etapa, con el objetivo de convertirse en un lugar de referencia para residentes y visitantes. Términus representa una nueva generación de cafeterías que apuesta por la calidad, la innovación y cercanía, sin perder la esencia de un establecimiento con identidad propia.

La principal diferencia que tenemos es nuestra propuesta que abarca todos los tramos del día, incluyendo el desayuno, almuerzo, meriendas y las tardes de tapeo y esto manteniendo los más altos estándares en la calidad y preparación del café. Un local conectado con el entorno, diseñado con propósito hasta el último detalle.

What makes Granja Hidden® different from other cafés in the area is its unique combination of Barcelona tradition and contemporary specialty coffee culture. Located in the historic Granja Vendrell, founded in 1921, the project brings back to life a place that has been part of the city for more than a century. Rather than recreating the past, Hidden® preserves its essence and brings it into the present. The original Vendrell whipped cream recipe is served alongside Hidden® specialty coffee and a menu inspired by traditional granjas: Viennese coffee, bikinis, Iberian ham sandwiches, bread with extra virgin olive oil or eggs for dipping, all made with carefully selected, high-quality ingredients. Granja Hidden® offers something increasingly rare in Barcelona: a genuine piece of local history reimagined for a new generation, where heritage, quality ingredients and specialty coffee naturally coexist.

Lo que hacemos diferente es acercar una experiencia que normalmente encontramos en el centro de Barcelona a nuestro barrio, pero manteniendo precios accesibles para todo el mundo. Cuidamos mucho el producto, desde el café de especialidad hasta nuestra propuesta gastronómica, pero creemos que la diferencia también está en cómo hacemos sentir a nuestros clientes. Para nosotros, el servicio es tan importante como lo que ponemos en la mesa.

What makes Hidden® Sant Gervasi different is the way specialty coffee, design and service come together as one experience. As one of Barcelona’s specialty coffee pioneers, Hidden® brings more than ten years of experience into a space designed entirely around coffee. Unlike a traditional café, there is no conventional bar separating customers and baristas. Instead, a central stainless-steel island becomes the heart of the space, making coffee preparation more open, visible and engaging. Every element—from the custom workflow to the lighting and materials—has been designed to improve both the customer experience and the baristas’ work. With our own roasting, carefully sourced coffees and a rigorous yet accessible approach, Hidden® Sant Gervasi offers a contemporary coffee experience where product, people and space are equally considered.

We have created something that barely existed in Huelva: a place where specialty coffee and 100% gluten-free, healthy food come together without compromise. We are one of the few cafés in the city working exclusively with specialty coffee, treating every cup as a product worth understanding, respecting and enjoying. But our biggest difference is that we are the first 100% gluten-free café in Huelva, with our own artisanal pastry offering made from carefully selected ingredients and designed to be genuinely delicious—not simply “gluten-free”. JACUAÇU is also a deeply personal project. It is run by one person, so every coffee, pastry and interaction carries the same care and attention. We have created a small, warm, homely space where people can slow down, discover better coffee and feel at home. For us, hospitality is not about being bigger; it is about being more authentic, more conscious and doing fewer things, exceptionally well.

In the same district there's few specialty coffee shop so we decide to open, difference not a lot but aside of serving Good Coffee from Good Roaster in Barcelona, We're not just a another specialty coffee shop, we have great beans good pastries and sandwich and most of all we serve kindness and create community.

We bring European small specialty coffee roasters as well local roasters together. We also offer competition lot rare coffees

Kima se diferencia porque no va de servir café, sino de crear rituales. Producto de altísima calidad, sí, pero sobre todo una experiencia cuidada al detalle: el tueste, la trazabilidad, la forma en que te hablan cuando entras, cómo te acompañan a elegir, cómo se siente el ambiente. Es, en resumen, hospitalidad honesta más café de autor. Y esa mezcla, en Murcia, no abunda.

From the coffee plant to the cupping, roasting and finally to the cup, we strive to convey the quality of our product, creating an immersive experience. We trying to educate about the quality and importance of coffee. Creating an immersive experience in every cup and every bean the customer chooses..

Kofe Lab nació para traer a Segovia una forma distinta de entender el café de especialidad: cercana, curiosa y fácil de disfrutar. Trabajamos con dos orígenes distintos, que vamos rotando para descubrir nuevos perfiles, y los ofrecemos desde espresso y preparaciones con leche hasta V60 o cold brew. La propuesta se completa con una carta salada reducida pero con mucha personalidad, una vitrina de dulce que se gana más de una mirada y alternativas como matcha o chai. Todo ello en un espacio pequeño, escondido en un rincón tranquilo del centro de Segovia, con un equipo cercano que cuida mucho la atención. En una ciudad donde la cultura del café de especialidad todavía está creciendo, queremos que Kofe Lab sea ese lugar al que ir para descubrirla y hacer que cada vez más gente entienda, disfrute y quiera volver por un buen café.

KOFH reimagines the coffee shop experience by bringing the warmth and elegance of a luxury bungalow into an accessible lifestyle. We believe luxury is not defined by price, but by how a place makes you feel. While many cafés close around midnight, KOFH welcomes guests from 7:00 PM until 5:00 AM, creating a late-night destination where conversations continue and time feels unhurried. Inspired by home, KOFH combines distinctive design, an inviting atmosphere and affordable indulgence, offering an elevated experience without the premium price tag. More than coffee or a beautiful space, KOFH is a lifestyle built around connection, comfort and belonging. It is where friends gather, conversations flow, and nights become memorable experiences. Our philosophy is simple: create a place people do not just visit, but fall in love with. At KOFH, the first visit sparks curiosity, the atmosphere invites guests to stay longer, and every return feels like home.

KRUDA es una cafetería de especialidad en Barcelona fundada por dos mujeres y formada por un equipo íntegramente femenino. Queremos dar visibilidad al talento de las mujeres en el café desde nuestro trabajo diario. Trabajamos con distintos tostadores para ofrecer variedad de perfiles y sabores, con opciones para diferentes gustos. Escuchamos a cada cliente y le ayudamos a encontrar su café, compartiendo conocimientos sobre los orígenes y métodos de preparación de forma cercana y sencilla. Queremos que descubrir el café de especialidad sea una experiencia accesible, tanto para quienes empiezan como para quienes ya lo disfrutan. Nuestra propuesta refleja también nuestras raíces, con chipa, medialunas, alfajores etc., y nuestra conexión con el barrio, a través del club de café y colaboraciones con comunidades de runners, pilates etc del barrio. KRUDA combina un producto cuidado, identidad propia y un trato que invita a volver.

Calidad en el producto, en el servicio. Tenemos un obrador donde lo elaboramos todo desde zero. Croisant de mantequilla elle vire. Lo bueno que tenemos es el producto el entorno donde estamos, y el servicio

Landy Brew Coffee is no ordinary coffee shop. Operating from Admiral Jack, a beautifully converted former military Land Rover Defender, we bring speciality, locally roasted coffee to the stunning surroundings of Parkgate on the Wirral. Launched in March 2026, our independent, family-run business combines a passion for excellent coffee with a distinctive and memorable setting. Rather than a traditional café, we offer a welcoming outdoor coffee experience where walkers, cyclists, families and dog owners can stop, chat and enjoy quality coffee overlooking the Dee Estuary. Our Land Rover is more than a mobile coffee bar; it is the heart of our identity, bringing character, conversation and a little adventure to every cup. We believe great coffee doesn’t need four walls — just carefully selected beans, a warm welcome and somewhere special to enjoy it.

We do every single thing from scratch in our small kitchen, from our pastries to our kimchi to our miso caramel Nothing is bought and everything is transformed into something amazing. That translates into our interiors, design forward, beautiful and inspiring.

At Nori Matcha, we bring Chinese matcha into Barcelona’s specialty coffee scene with a fresh, modern and trend-driven approach. We take matcha seriously, focusing on quality, flavour and consistency in every cup. What makes us different is that matcha is not just a trend for us — it is at the heart of our identity. We want to make high-quality matcha more accessible while presenting it in a way that connects with a new generation of customers. Our concept combines carefully crafted matcha drinks, specialty coffee and a considered brunch menu in a youthful, stylish and contemporary space. We bring together a passion for tea, creativity and modern café culture, creating an experience that feels fresh, approachable and distinctly Nori. For us, matcha is more than a drink. It is a way to express our creativity, connect with our community and bring something different to Barcelona’s café scene.

OLO, cafè, bicis, barri OLO is not just a specialty coffee shop: it’s where coffee, bikes and neighbourhood meet in Tarragona. Our coffee is roasted locally with care. Around it, we build a healthy and creative life. From group rides and Tour de France meet-ups to pilates, yoga, coffee workshops, latte art sessions and our first Coffee Rave. We create experiences that bring people together We belong to the neighbourhood, we collaborate with local artists, photographers and designers, showcasing their work through illustrations, books and magazines. Even our take away cups became a way to celebrate local culture. Everyone is welcome: dogs, kids, families, we follow the rhythm of Tarragona and its festes. For us, a coffee shop is more than a good cup. It's a place for local talent, good habits and real friendships. Our difference: we don’t just serve coffee; we use it to build community

Pangea was once one world, connected. We created our café around the same idea: bringing people and different forms of craftsmanship together around one cup of coffee. Here, specialty coffee meets artisanal pastries and sandwiches, freshly prepared juices, music and culture. On weekends, our Coffee & Music sessions give local artists a stage, with different musical styles and instruments. We also create gatherings for photographers, creatives, runners and cyclists. Our book corner invites people to slow down and read, while toys for children make Pangea a place where the whole family can spend time together. More than serving great coffee, we want to create connections between people regardless of nationality, background or culture, while celebrating things made with passion and craft. Pangea is our small supercontinent: One Cup, One World.

Petit NOMAD brings the spirit of a classic Italian coffee bar into Barcelona’s specialty coffee scene. In a city centre dominated by high-traffic cafés and international chains, we wanted to create something small, simple and very intentional. The experience revolves around the bar: stopping for an espresso, reading the newspaper, having a croissant from Pa de Kilo or a small sandwich, and continuing with your day. Specialty coffee is treated with the precision NOMAD is known for, but served through a more spontaneous, everyday ritual. Located just steps from Plaça Catalunya, Petit also brings this approach to an area where locals, commuters and visitors constantly cross paths. There is no need for complexity or ceremony: great coffee, good food and a bar that feels alive from early morning. Petit in size, big in spirit.

En Roke el foco está en el café y en la comida, sin más vueltas, café de especialidad cuidado de principio a fin y una cocina propia, con producto local, que combina platos que nos representan con clásicos bien hechos. Estamos además en una zona de Gros donde no hay cafeterías de especialidad cerca, así que sin buscarlo nos notamos un poco más; Quien quiere un café bien hecho o un plato cuidado en esta parte del barrio, sabe que aquí lo va a encontrar.

At Rompe Huevos, specialty coffee is part of our identity. We want to show the diversity behind coffee, rather than treating it as a single product or profile. Our house coffee is always sourced from Peru, connecting the project with our roots, and we work with Old Town Coffee, a local roaster from Donostia, supporting the local coffee ecosystem. Every 10–15 days, we introduce a different guest roaster. We look for projects from different parts of the world, many internationally recognised, but above all, roasters whose philosophy and approach to coffee we admire and share. We select coffees based on quality, traceability and diversity of origins, varieties, processes and profiles. For handbrew, we look for unique lots, limited productions and coffees that are difficult to find. Rather than offering an extensive menu, we keep a curated selection that changes regularly, allowing customers to discover different coffees from around the world.

SAGA is not just a coffee shop; it’s a high-conviction lifestyle brand. In a market dominated by outsourced pastries and standard offerings, 100% of our menu, from our iconic stuffed cookies and cinnamon rolls to our daily-baked focaccias and brioche lunch sandwiches, is handcrafted in-house every morning using precision-developed recipes. We pair this relentless commitment to homemade culinary indulgence with locally roasted specialty coffee from Braga, creating a seamless, high-quality pairing. What truly sets us apart is our absolute coherence and community-driven DNA. SAGA turns daily coffee runs into cultural moments. Through Run Clubs, seasonal drops, pop-up workshops, and an approachable, humor-infused brand voice, we’ve built a deeply loyal local community. We don’t just serve fast-casual food and specialty coffee: we build connection, warmth, and memorable experiences that the local scene embraced instantly.

We combine specialty coffee with our Moroccan roots and a philosophy of slowing down. Sukun is more than a coffee shop — it’s a little pause from the outside world, where every detail feels intentional and every guest feels welcome.

We work directly with producers, no blends no secrets! We roast, brew and train on site in a residential and office workers barrio. Not fancy but very dedicated, bulding knowledge and interest for high quality traceable coffee, sharing our passion. We compete &win awards to enhance the experience at our cafe. All our plates are hand made on site : we design, whisk, bake and decorate all our deserts to a perfection of combination with unique coffee profiles from around colombia. We call it Tourist Coffee because we deliver origin experience not only about coffee falvors & producers names but culture and history from the origin our coffee is sourced. We invite people to travel, live the experience of a coffee producing origin, meet people behind it & keep the memories to share with others. We go places others dont & leave fingerprint of passion for coffee&people who produce it.

Specialty Coffee Expertise Exceptional coffee, professional roasting, and deep industry knowledge. Quality Without Compromise Carefully selected, traceable coffees with rigorous quality control. People & Community A strong network of baristas, professionals, and coffee enthusiasts. Education & Innovation Training, competitions and events that continuously move coffee culture forward. A Strong European Presence A growing brand connecting Portugal’s specialty coffee scene with the wider European community.

Formación presencial en café de especialidad en mi escuela (Aluna Lab, Barcelona): iniciación al café, cata y cupping con protocolo SCA y rueda de sabores, análisis sensorial, barismo y espresso, café filtrado y latte art. Seis talleres estructurados de 1,5 a 3,5 h, con material, café y cuaderno del alumno propios. También diseño experiencias gamificadas de aprendizaje para las formaciones. ¿A quién? -Principiantes y aficionados que empiezan en especialidad -Baristas en formación básica e intermedia -Grupos privados y parejas (formato experiencia) -Cafeterías y tostadores ¿Cuántas personas? En los últimos 12 meses he formada a más de 100 alumnos.

Cursos de Barista, Latte art varios Niveles a profesionales. 2023 3° academia del mundo que más certificaciones LAGS Hemos formado a más de 130 perosnas este año

I've been teaching for 14 years as a Specialty Coffee Association Certified Assessor (AST) in the disciplines of barista, brewing, sensory evaluation, and roasting. I'm a certified Q grader and a national judge for the World Barista Championship (Spain). We've trained over 200 students this year and hundreds more throughout our years of work, both at the school and in companies we've advised. Why do I do it? Because it's my passion!

MAE Coffee Liaison & Education was created in Barcelona with the vision of connecting specialty coffee professionals, producers, roasters and educators through coffee, knowledge and shared experiences. Built on years of international experience across the coffee industry, MAE combines green coffee, professional education, sensory evaluation and industry development. Education is at the heart of our work. We have trained coffee professionals through CQI programs, hosted Spain’s first new SCA Q Grader certification, and organized Water in Coffee courses featuring internationally recognized professionals and educators. Our educational activities bring together experts and coffee communities from different origins and markets, creating opportunities to learn, calibrate and exchange knowledge. Through our work, MAE aims to build stronger connections across the coffee value chain while promoting quality, transparency and continuous learning. From the green coffee producer to the professional behind the bar, we believe education and collaboration are essential to moving specialty coffee forward.

Felipe Orioli has worked with coffee since 2007 and has been an authorized Specialty Coffee Association (SCA) instructor since 2019. He is also a certified Q Grader, with a focus on specialty coffee education, particularly sensory analysis and roasting. At Orioli Coffee & Lab, in Lisbon, he develops training programmes that combine technical knowledge, practice and experimentation, helping students understand coffee and the variables that shape its quality. He is also a PhD candidate at the University of Lisbon, researching sustainability in the coffee sector and exploring the relationship between knowledge, sustainable practices and the coffee value chain. His teaching focuses on developing the ability to observe, identify and describe coffee characteristics, while understanding how green coffee and roasting decisions influence the final sensory profile. Education is a core part of his work: sharing knowledge, developing skills and fostering a deeper, more responsible understanding of coffee.

The NOMAD Coffee Academy is the educational arm of NOMAD Coffee, created to share the knowledge and experience we build every day as roasters and coffee professionals. We train coffee enthusiasts, industry professionals and our own team, from people taking their first steps into specialty coffee to experienced baristas looking to deepen their technical and sensory skills. Our programme covers barista skills, espresso, brewing and sensory analysis, alongside professional and SCA training, personalised courses and specialised programmes such as Q Grader preparation. So far in 2026, we have delivered 47 training sessions and trained at least 93 new students. Education also goes beyond our regular programme through initiatives such as Silent Barista, developed with Oatly and FESOCA to make professional barista training accessible to deaf people. Continuous learning is also central to our internal team, helping us build knowledge and consistency across NOMAD.

**BARDO by Melonpan** is a two-level space in Yerevan combining specialty coffee, fresh pastries, gelato, and a wine bar. Coffee is prepared in partnership with Yarovoy Coffee. All bread and pastries are made fresh daily in BARDO’s own kitchen. The signature melonpan, a Japanese sweet bun, gives the venue its name. Its recipe has a personal story: it was brought by an Armenian pastry chef who studied and mastered the craft in Japan. The daily pastry selection includes melonpan, madeleines, canelés, biscotti, pain au chocolat, pain suisse, classic and almond croissants, and poppy-seed brioche. The dessert counter features Basque cheesecake “San Sebastián” and a signature dessert inspired by the tuff stone used throughout the interior. Downstairs, the wine bar offers a different evening experience, creating one space with two distinct moods.

Ens elaborem al propi obrador la brioixeria diàriament, i la pastisseria també. Croissants, Pain au chocolat, roll de canyella, Tiramisú , Lemon Pie, etc…

En Caraï elaboramos viennoiserie, bollería y una selección de postres, desde croissants de chocolate, de queso y frutos rojos, de crema pastelera y almendra, hasta piezas dulces y saladas de temporada. Llevamos algunos postres clásicos del País Vasco a versiones renovadas, manteniendo la esencia de sus sabores, junto a otras creaciones como cheesecake, tiramisú y mousses de chocolate. Toda la producción es propia: contamos con nuestro propio obrador de panadería y pastelería, con recetas formuladas desde cero por nosotros.

Elaboramos todo tipo de productos libre de gluten, nos especializamos en pastelería de clásicos argentinos como son los alfajores de distintos sabores, cookies, cuadrados de membrillo, chipa y algunos pasteles (brownies, cheescake, carrot cake, tarta de coco y dulce de leche, torta toffee) entre otras cosas. La producción es 100% propia.

Somos un obrador de pan que tiene como objetivo aportar al barrio la calidad que fue arrebatada por las grandes industrias alimentarias. Somos el hermano pequeño de Hibrid, nacido con la misma filosofía de cuidar el producto y recuperar el valor de lo artesanal. Tenemos pan de masa madre, productos clásicos como financiers de almendras, croissants clásicos, coca de pagès y, por supuesto, clásicos de festividades como el roscón de Reyes o la coca de San Juan.

At Harvest, we believe that if we can make it ourselves, we should. From our sourdough breads and viennoiserie to our pastries, sauces, ferments and almost everything that lands on the plate, it’s made in-house from scratch. We work closely with local and organic producers and let the seasons guide our menu, bringing together our love for great food, baking and coffee under one roof.

We bake all our pastries in-house, in our own 100% gluten-free production space. Our range includes cakes, cookies, banana bread, brownies, tiramisú, cheesecake, donuts, seasonal specialties and other freshly baked treats, always developed with a focus on flavour, quality and wholesome ingredients. Everything is made from scratch in small batches, using carefully selected ingredients such as extra virgin olive oil, eggs and certified gluten-free flours. We avoid unnecessary additives and focus on creating healthier alternatives without sacrificing indulgence. Being completely gluten-free is fundamental to our identity: there is no cross-contamination with gluten products because our entire production is dedicated exclusively to gluten-free baking. This allows us to offer customers not just gluten-free options, but a pastry experience where everyone can choose freely from the whole counter.

Calidad en el producto, en el servicio. Tenemos un obrador donde lo elaboramos todo desde zero. Croisant de mantequilla elle vire - lo bueno que tenemos es el producto el entorno donde estamos - y el servicio

In house daily product. We go through sourdough breads with organic flours, fresh pastries and a huge line of Croissant Viennoiserie display.

We bake soredough pastries with American influence, like cardamom buns, cookies, homemade brioches, we bake everything in house, and we don´t have a menu because our menu change all day

We bake organic sourdough bread and handcrafted pastries. We make everything in-house from scratch.

At Pa de Kilo, everything we sell is made in-house. This year, as the project has grown, we expanded our production and divided it between our two bakeries in Barcelona. Our original bakery in Raval, where we have been baking for more than five years, remains dedicated to bread production, with naturally fermented sourdough at the heart of what we do. Our new space in Gràcia, on Verdi street, is now home to all our pastry and viennoiserie production, including croissants, brioches and other sweet creations. Although production is divided between the two locations, both offer the full Pa de Kilo range: freshly baked bread alongside our pastries and viennoiserie. This new structure allows each team and space to specialise while keeping the entire process in-house and maintaining the same focus on craft, quality and consistency.

At Pangea Café, we believe that great coffee deserves equally exceptional pastry. Our philosophy is to bring together different artisanal crafts under one roof, celebrating the passion and creativity behind every product. Rather than producing everything in-house, we collaborate with Delicati, an independent artisan bakery near Barcelona, which shares our commitment to quality, natural ingredients, seasonal flavours and traditional craftsmanship. Our selection includes freshly crafted cinnamon rolls, handmade cookies and cakes, with flavours ranging from carrot cake and pistachio to chocolate, red velvet and banana bread. We carefully select our pastries to complement our specialty coffee, creating a complete experience where every detail matters. For us, coffee and pastry are not separate products but two expressions of the same philosophy: authentic craftsmanship, quality and the happiness of sharing something special. One Cup, One World — where artisanal traditions come together.

Somos un obrador artesanal especializado en pan de masa madre, bollería y pastelería, donde elaboramos cada producto desde cero, cuidando cada detalle. Nuestros panes se elaboran con harinas ecológicas molidas a la piedra, agua y sal, mediante procesos de alta hidratación y fermentaciones largas que desarrollan todo su sabor y carácter. Para nuestra bollería y pastelería utilizamos harinas y mantequilla francesa. Formamos cada pieza a mano y elaboramos en nuestro obrador todos los rellenos, cremas y decoraciones, siempre con ingredientes de primera calidad. Completamos nuestra propuesta con café de especialidad y un servicio cercano y cuidado. Nuestros productos son principalmente para llevar, aunque contamos con algunos banquitos donde puedes sentarte, disfrutar de algo rico y desconectar un ratito del ritmo de la ciudad. En Prima Salvaje creemos en hacer las cosas bien, desde el origen de los ingredientes hasta el producto final.

En Roke todo lo elaboramos en nuestros propios espacios de cocina, apoyándonos siempre en producto local. Tenemos platos que nos representan: sándwiches, propuestas diferentes y también algunos clásicos de siempre, además de piezas de bollería especiales que cuidamos al detalle. Y algo que nos marca la diferencia: elaboramos productos sin harinas, aptos para intolerantes al gluten y a la lactosa, para que nadie se quede fuera de la experiencia Roke.

We are a pastry shop with our own in-house bakery, where we make traditional Moroccan pastries and Arabic-inspired desserts.

### The idea of the space — one character, two moods. BARDO physically shifts its tone throughout the day rather than functioning as two different places under one roof. Upstairs, there is an open counter, tuff stone finishes, a short distance to coffee, gelato, and pastries, a faster pace, and more natural light. Downstairs, there is a wine cellar with a sommelier: the space feels more enclosed and vaulted, the lighting is warmer and more subdued, and the pace of conversation is slower. What changes is not the décor, but the light, the density of people, and even the scent: the aroma of coffee and freshly baked pastries upstairs gradually gives way to subtler, wine-inspired notes downstairs.

BUDE was designed mainly by Clara and Max, combining their different creative backgrounds, Clara as a colour and material designer and Max as a photographer, and their shared love for design. The idea was to create a space that feels warm, creative and welcoming, but also personal. A big part of BUDE was made with our own hands. One of our best friends helped us build the bar, which became the heart of the space, while Clara also created the ceramic cups and pieces you can find throughout BUDE. Another key element is the BUDE Hub, where we regularly invite photographers, painters, artists and other creatives to exhibit their work. This means the space is constantly evolving, with every exhibition bringing a slightly different feeling while staying true to BUDE. And finally, our "badiu", a beautiful outdoor terrace, completes the space and gives BUDE another little world of its own.

El espacio lo diseñamos nosotros mismos. La idea detrás de Caraï nace del propio nombre, "Slow": todo lo que elaboramos se hace en casa y eso lleva su tiempo, algo que quisimos trasladar también al espacio y al servicio. Buscábamos un lugar cálido donde el cliente se sintiera cómodo y disfrutara sin prisa, que fuera su favorito para el desayuno, café o postre. Por eso creamos una "terraza interior" que evita la sensación de encierro en los días de invierno donostiarra, con colores cálidos y un contraste inesperado en la explosión de naranja del baño. En la barra, el acero inoxidable aporta limpieza y es un material que nunca pasa de moda.

La idea siempre fue un Specialty que funcionase con ambiente de Cocteleria diurna. Un local que sin duda cambia dependiendo del momento horario, donde su mayor momento de consumo es en la tarde con sus recetas innovadoras tanto en el mundo del Specialty Coffee como en lo que denominamos: Specialty Cocktails.

To make our commitment to transparency throughout the coffee chain tangible in the space. Our coffee begins on our family farms in Guatemala, and we grow, import, roast and serve it ourselves. We wanted the customer to experience that journey without barriers between origin, preparation and cup. The central counter is therefore the heart of the coffee shop: an open, shared table where preparation is visible and precise, allowing baristas and customers to interact directly. Technique becomes part of the experience rather than something hidden behind a counter. The interior combines warm light, wood, stone and matte surfaces with a restrained, timeless palette. A large mirror framed by boiserie expands the compact space and brings reflections of the city inside. The space was designed by SALTO, who developed the concept and architectural and technical project. The result reflects our approach to coffee: transparent, precise and connected to its origin

Nil Brullet, from Barcelona, designed the space. We wanted a café where we'd be happy to spend a whole morning. The terracotta bar is the first thing you notice, with pale wood and woven chairs around it. Along the windows there's a long bench and small tables; at the bar you can sit and watch your coffee being made. Daylight does much of the work, with globe lights for a softer feel. The flowers, books and colourful artwork keep it personal. We also made room for a children's corner. Parents should be able to enjoy their coffee while their children have somewhere to play.

El Términus reabre sus puertas. Más que una cafetería, es historia y memoria de Palma. Desde 1914, ha sido un lugar de encuentro donde ha transcurrido la historia de la ciudad. Tras su cierre en 2019, reabre en diciembre de 2025 para unir tradición y actualidad, recuperando la cafetería y adaptándola a los tiempos. Nuestra diferencia está en unir esa memoria con una propuesta actual: café de especialidad tostado en la isla, matcha, tés y bebidas preparadas por nuestros baristas para acercar tendencias a todos. Los acompañamos con productos locales, repostería de hornos históricos de Mallorca y elaboraciones que unen los sabores de las islas con las tendencias de la bollería. El Términus es un lugar donde conviven quienes buscan descubrir nuevos sabores y quienes vienen a conversar o disfrutar de una pausa, recuperando el espíritu de encuentro que ha formado parte de su historia durante más de un siglo.

Hidden® Sant Gervasi stands out for a design conceived by Javier Iniesta and his team at Studio Animal, in collaboration with Hidden®. At its centre, a cylindrical stainless-steel island removes the traditional barrier between barista and customer, turning coffee preparation into an open and almost performative experience. The palette combines steel, glass and charred wood, whose burning process metaphorically echoes coffee roasting: heat transforms the raw material, revealing new textures, character and identity. Sound is also an integral part of the space. A unique speaker piece by Silence Please, specifically created for Hidden® Sant Gervasi, shapes an immersive sound atmosphere and adds another sensory layer to the experience. From materials and lighting to sound and workflow, every element has been carefully considered to create a space that feels precise, warm and unmistakably Hidden®.

HOTTO Coffee Lab emerged from the vision of Felipe Vessena and Tatiana Weiman, founders of Surry Hills—recognized among the world's best cafés in 2025 and 2026. The concept transcends a typical specialty coffee shop; it's a sensory journey that transports visitors to Japan from Palma's historic center. Designed by Bôkoo Interior, a renowned studio, the space masterfully blends functional aesthetics with distinctive identity. Light woods and locally-produced artisanal furniture combine with Japanese design sophistication, evoking Ginza's refinement in Mallorca's heart. Every detail reflects a commitment to calm and presence. The design complements HOTTO's integrated business model—operating as a specialty coffee shop, micro-roastery, and coffee school—positioning it as a reference for those who understand specialty coffee as a discipline and complete sensory experience. This holistic approach unites rigorous single-origin bean selection, Japanese-influenced brunch, and exceptional matcha with thoughtfully designed space, creating an environment where design and HOTTO's philosophy are inseparable.

JAÇ was born from our fascination with Japanese jazz kissa: intimate listening cafés where music, sound and atmosphere take centre stage. We wanted to reinterpret that culture in Barcelona, not replicate it,creating a warmer, more open and Mediterranean space where specialty coffee, food, music and people naturally coexist. Designed by Isern Serra Studio, the 95 m² space was conceived around the listening experience. Warm microcement creates a quiet backdrop for walnut, stainless steel and soft textiles, while carefully selected lighting shapes different moods throughout the day. The custom walnut structures are both furniture and architecture, integrating vinyl storage and the Hi-Fi system directly into the space. At the rear, a curved walnut listening alcove embraces the listener and forms the emotional heart of JAÇ. Every element ,sound, light, seating, circulation and materials , was considered together to create a place that invites people to slow down, listen and stay.

KOFH was envisioned as a space that brings the warmth, elegance and comfort of a luxury bungalow into an accessible café experience. We wanted more than a visually striking interior; we wanted a place where people enjoy spending hours, connecting and unwinding. Inspired by the feeling of being welcomed into a beautiful home, KOFH combines distinctive design, an inviting atmosphere and affordable indulgence. We believe luxury is not defined by price, but by how a space makes you feel. Open from 7 PM until 5 AM, KOFH offers a late-night destination where conversations flow, friendships grow and time feels unhurried. The space reflects our lifestyle philosophy: comfortable, expressive and welcoming. Designed by our in-house team, KOFH translates our brand vision into an environment that feels elevated yet approachable. Ultimately, we want guests to feel less like customers visiting a café and more like people arriving at a home they love.

La Galena was designed by Matías and Selene around a simple idea: a café should be more than a beautiful space, it should be a place people want to belong to. At a time when many coffee shops follow a minimalist, highly photographed aesthetic, we wanted to explore a different direction. Our goal was not to create a space that simply looks good in pictures, but one that feels warm, personal and inviting when you are inside it. Every element of the interior, from the materials and colours to the lighting and small details, was chosen to create the feeling of being in someone’s home. A place where you can have a coffee, spend an afternoon, meet a friend or simply stay a little longer. For us, the real measure of good design is not how many photos it generates, but whether people want to come back the next day.

Hello team :) Básicamente nacimos en una ciudad compleja para el tema minimalista y la modernidad, ya que estamos dentro de una cultura más casta y donde la tiza, el vaso de cristal hirviendo y los cuadros de los pasos de semana santa siguen siendo tendencia. Aquí dentro, creamos un espacio más templado, oscuro pero con una iluminación cálida. Con unas cortinas que diferencia los espacios de cafetería y de coworking donde la gente puede tener una reunión o trabajar tranquilamente. Música de fondo, cambiando en función de la estación del año y el sonido de la máquina de café. El espacio pensado por los fundadores Ana y Jose, pero ejecutado a la perfección por el estudio de arquitectos MONDO. Un equipo con alta experiencia en proyectos de reforma e interiorismo, sevillanos, que mezclan la funcionalidad con toques vanguardistas y modernos.

Frutas Selectas has evolved together with NOMAD. Originally conceived as our roastery in Poblenou, it gradually became a more versatile space and, after its latest renovation, our largest coffee shop in Barcelona. The idea was to transform the space without losing the industrial character that comes from its origins. Today, the interior combines this raw, functional identity with a more contemporary and welcoming approach, creating a place where people can come for coffee in all its formats, pastries, sandwiches or lunch, and feel equally comfortable staying for a while. The renovation was designed by Jordi Veciana and Skye Maunsell, who worked on balancing the scale and industrial nature of the space with warmth, functionality and NOMAD’s visual identity. The result is a spacious, relaxed coffee shop that still carries the character of the place it grew from.

OLO, open flow in the old town Designed and brought to life by one of its co-founders an architect and interior designer. Her vision was to respect Tarragona’s history while creating a fresh, youthful space. Located inside the city walls, we preserved the centuries-old wooden doors and exposed the layers of history in the ceilings, embracing imperfections rather than hiding them. The open layout encourages natural movement, conversation with baristas and a sense of transparency, with the coffee machine and kitchen in full view, along with the daily rush. We are what you see. Expressive ceramics, handmade tiles, raw wood, marble and blue accents create a balance between old and new, crafted and unfinished. Layered lighting adds functionality, warmth and depth. OLO is intentionally unpolished, unpretentious and slightly underground. We wanted a space that feels lived-in, creative and welcoming: a neighbourhood hangout, rooted in Tarragona and made for everyday life.

Both Ombú BCN cafés were designed by Chantal, one of the co-founders, with the idea of creating a refuge in the city. Inspired by the meaning of Ombú, a tree known as a place of shelter, the spaces are designed to make everyone feel welcome and comfortable, whether they come alone, as a couple or in a group. Every detail aims to offer different ways to enjoy specialty coffee, connect with others or simply take a moment for yourself. The design reflects our belief that a café should be more than a place to drink coffee: it should be a space where people can pause, feel at home and reconnect. Our ultimate goal is simple: for everyone to leave a little happier than when they arrived.

Orioli Coffee & Lab in Lisbon was designed to bring together specialty coffee, knowledge, and experience within one warm, functional space. Wood sits at the heart of the design, paired with a palette of warm tones that reinforce the brand's identity and create an inviting atmosphere. Every choice, from lighting to furniture to materials, was made to offer comfort, welcoming both a quick visit and a longer stay for those who want to work, talk, or simply enjoy their coffee. Wood appears across different elements, drawing a natural link to coffee and to the idea of raw material, while the warm color palette lends a sense of continuity and balance. The sensory lab and roasting area are woven naturally into the space, making the coffee process visible to all. More than a setting, this is a space meant to be lived in, where design, identity, and coffee experience come together.

OUTSTANDING COFFEE ROASTER is located in a traditional machiya in Uji, Kyoto, dating from the Meiji era. Designed by SATOSHI TAKIJIRI, the space preserves the quiet character and material presence of the original building while creating a contemporary environment for specialty coffee. Rather than turning the machiya into a themed interior, its history remains naturally present. The curved elements and lighting were inspired by the flow of Uji’s river and the clarity of its water. Natural materials, restrained lighting and a calm spatial composition allow coffee, conversation, music and architecture to coexist. A dedicated DJ booth reflects our belief that music is part of the atmosphere rather than decoration. Our aim was not to reproduce the past, but to give the building a new everyday purpose while preserving its sense of time and place.

Pionero was designed by its founder, Alejandro Arbesú, as a space that could adapt, move and tell the story of the brand. It was born during the pandemic, so the bar was made to measure from recycled wood as four independent modules on wheels. This allowed the espresso machine and service point to be moved to the entrance when customers could not come inside, and today the same system still makes the space flexible for service, tastings and events. The walls extend the idea of Pionero through four figures who broke new ground: Valentina Tereshkova, Jules Verne, Virginia Woolf and Jesse Owens. They were also the characters used on the labels of the first four coffees roasted by Pionero in central Oviedo. A glass-walled roastery also makes the transformation from green coffee visible. Rather than decorating a coffee shop afterwards, every element was conceived to connect function, identity and coffee.

El espacio lo diseñamos nosotros mismos. La idea detrás de Roke nace de nuestra propia forma de entender la hostelería: todo lo que elaboramos se hace en casa, y eso lleva su tiempo — algo que quisimos trasladar también al espacio y al servicio. Buscábamos un lugar cálido, pensado para el barrio de Gros, donde el cliente local se sintiera como en casa y disfrutara sin prisa: que Roke fuera su sitio de siempre para el desayuno, el café de especialidad o el brunch, el rincón al que se vuelve porque ya es de los suyos. Por eso apostamos por un espacio amplio y cómodo, sin agobios, con maderas cálidas, plantas y algún guiño en bloque de vidrio que deja entrar la luz. En la barra, el acero inoxidable aporta limpieza y es un material que nunca pasa de moda

The space at Rompe Huevos follows the same philosophy that defines the project: Less is enough. We wanted to create a minimalist, open and transparent environment, where every element has a purpose and customers can see what happens behind each preparation. The open kitchen and fully exposed bar reflect our approach to transparency and traceability, making the product, technique, team and processes part of the experience. Yellow connects our two pillars: it appears in the kitchen as a reference to the farm egg and on our La Marzocco Strada X, bringing gastronomy and coffee together. The Show Brewing follows the same idea, bringing the preparation process closer to the customer. To develop the space, we worked with local projects: Ondarreta for the furniture, Cianco for the development of the stainless-steel bar, and AISE for our visual identity, branding and communication, creating a coherent language across the space and the brand.

A social hub for runners and the wider sports community, combining running gear, trail accessories, and sports nutrition with specialty coffee from Abyss, plus local pastries and drinks from Barcelona. Vanessa, Emmanuel & Tugdual designed all the concept of the store and the space.

Most spaces don't ask anything of you. You walk in, order, wait, leave. ão studio designed this one to make you stop instead. Every surface here is soft. Walls, ceiling, the bar itself — all wrapped in cushions, deep enough to lean into. This is the studio's guiding question at work — what does a space ask of the person standing in it? Most interiors only ask you to look. This one asks you to touch, to feel the give of the cushions under your hand, to notice how sound softens in a room with no hard edges left to bounce off. Sight is only the first sense a room like this is built for. The softness isn't decoration. It's the whole argument: that a coffee bar can hold you the way a room holds you, not just move you through it.

TWO SHOTS was thought as a space which atmosphere transmited the same it meant to me: home. Because the break for a coffee is as paceful as the feeling of being at home: the space, the smell, the light, colours, quiet… Coffee as the altar around what everything happens, flows. Usual Design helped me to make it real as they understood what the goal was from scatch, adapting it to the city where TWO SHOTS is located and being innovative, open minded, linear and layered as the mountains in Andorra are, with a big presence of wood and also blue colour like the sky, making it connected with the natural surroundings. And the most important: simple is more. We are what you see, no backstage needed.