Specialty Coffee Blog by THE BARN Coffee Roasters Berlin

Over the past years we have moved our coffee portfolio to more honey and natural processed coffees. There are two key reasons for this move.

We admire the work of Department of Brewology and encourage to take part in their coloring contest to support struggling baristas impacted by the o...

We are proud partners of individual cafés that love coffee as much as we do. 

Window Shop. Open daily 11:30-15:30. We have decided to keep one bean selling point in town open: Our Roastery on Schönhauser Allee. Stop by and grab your bag of beans here. We also have brew equipment, the latest standart magazine … and we grind to order.

With a heavy heart we will start closing down our café operations over the next couple of days. We know that this is the right thing to do in order to slow down the spread of the corona virus. We are immensely proud of our entire crew in the way they are handling the situation.

We are taking steps of pre-caution to make sure you can safely enjoy our cafés and hospitality.

Our partners want to find out first hand how there coffees performed in the previous season, what they can do better and to update us on where the ...

In January we visited our farm partners in Ethiopia to catch up and to have a first look at current harvest. Find out more on each farm update belo...

Once a year, the Who-is-Who of the international coffee world are gathering at the prestigious Allegra Coffee Symposium to celebrate the international Coffee Awards. Several months prior to the Award Ceremony, both the coffee industry and the public are voting for their favourite company in each category. 

Our new edition of Specialty Instant is made from fresh crop of our exclusive Ethiopian natural: Dambi Uddo. Grown in prestine forest of the Guji Highlands, this coffee has all you want from a high quality Ethiopian Coffee...

We have been watching the progress of this processing form and never felt that the flavours were clean enough to present the flavours of the field. While we get excited about enhancing flavours and pushing the borders of coffee, we have a strong believe that coffee is still coffee...