Our Coffee

Only the best coffee!

The coffee that you will find at coffee Dive is only Specialty and Specialty only. We do not use blends and we do not blend coffee.

At coffee Dive we offer coffee that is certified specialty and it is either:

What is Single Origin Coffee?

‘Single Origin’ means that the beans are all sourced from the same place. And when light roasted, these beans make great cold brew and pour over coffee. Of course, leaving it here would be like saying that coffee was just a drink. We all know there’s so much more to it. Single origin is the diving board you use to discover exactly how good the coffee really is.

Let’s Dive into the depths of Single Origin coffee.

Bean origin matters because factors such as the soil type, climate, production and processing methods shape the final flavor – from the aroma to the aftertaste.

So what does ‘single origin’ actually mean? Well, there are different types of geographical origins that are included in this umbrella term.

Single country or region

The beans are all sourced from the same country. You might have heard of Colombian or Indonesian beans, for example. Nowadays, though, the term feels far too broad, and generic, it misrepresents the amazing differences that can be found in coffee. Think of a big country like Brazil, with its different microclimates, it’s only natural that there will be undeniable differences between beans that are harvested in northern regions and those in the south.

For example, an ‘Indonesian coffee bean’ is a single origin, but a bean from a particular island in Indonesia is also single origin.


Does single origin indicate that the coffee is better quality than a blend with beans from all over? No. At least, you can’t rely on that meaning. In fact, this is one of the great myths circulating in the coffee drinking population. Unfortunately, single origin has become synonymous with “high quality.”

The truth is, however, that it may or may not be excellent coffee. A roaster could have inferior quality beans from a giant corporate farm that could be expertly roasted to pull an incredible flavour and aroma from the fruit. You would have an amazing, high-quality cup of coffee that is also single origin. It is not “Specialty” though.

Single farm and/or cooperative

These are beans that are grown within a single farm. Shaped by the same levels of rain, farmers’ traditions, specific growing conditions and processing methods, this coffee is a unique product of that particular time and place. Because it’s bound to a harvesting season and has very limited availability, it’s more expensive, but also of very high quality.

Since some farms aren’t big enough to supply satisfying amounts of coffee, it’s common to find beans that come from the same cooperative instead.

Does single farm or cooperative indicate that the coffee is better quality?

Chances are for it. For a farm or cooperative to become famous and sign their coffee they have to produce something that is at least better than average. On the same token, it is still exposed to the microclimate and year on year could be better than, or worse than average.

Same concept as Single Farm. Only the coffee comes not from one producer but from may smaller producers in the area which most of the times gives a more tasteful cup.

Micro-lot and nano-lot

The finest coffee connoisseurs can purchase beans that come from a particular lot (or an even smaller nano-lot) in a specific farm. It certainly doesn’t get any more exclusive than this.

Does microlot indicate that the coffee is better quality?

Absolutely! Otherwise it wouldn’t make sense, to try to come up with something in small quantities that have no substance.

Single Varietal

“Varietal,” a botanical term. The varietal of a coffee indicates the type of plant it is. Coffee plants grow in the so-called “Bean Belt” that extends out a parallel on either side of the equator. Different plants flourish in different geographical regions, and each type of coffee bean has its own properties and flavor profiles.

Does single Varietal indicate that the coffee is better quality?

Most of time, yes. It is not that easy to get single varietal coffee due to the way farmers operate and replace the trees in their farms. Single varietal coffee is something that everyone should try just because it gives us a clean cup full of the features a single varietal can offer.

If you combine these concepts, you can enjoy a single origin varietal from one farm or a single origin microlot. This experience is what the team at coffee Dive is proud to offer. For those who want to have an excellent coffee experience, learning about varietals is more important than worrying about single origin.

In our shops, we have taken it a step further and we offer you coffees that have come from the same source and crop which has been gone through different processing (wet, natural, semi-washed, honey). Allowing you to understand the difference between the processing techniques followed by the producers and / or mills and the characteristics each one of them adds to the cup.

At coffee Dive you can find out all you need to know about your favorite coffee. Learn about its journey from the tree to the cup and also the story of the people that produced it. Find out about the way they treated it the way they processed it, the amount of effort they put in it, for us to enjoy it.

As for our story and the people that put it in your hands: ask and you shall find out.

We are hosting our beans we aren’t storing them.

We do not store coffee beans we host them. And as a good host and while they are with us in the warehouse, we make sure that we offer them perfect conditions until the day consumed. We monitor and control the temperature and humidity of the area, making sure that it is as perfect as our beans.

Good things come to those who wait…

We roast our coffee in small batches of 1 kg at a time utilising our automatic and smart roasters. You will find one in all of our shops. And that is how we guaranty that you only get freshly roasted coffee.

We patronise the shrinking violet to flourish

“flavour” in coffee as in every living organism, is something that develops as time goes by, and reaches a crescendo of taste, aftertaste and aromas within a few days of roasting. This interval is between 5 and 15 maximum 20 days. It is dependent on the coffee varietal, the origin and the processing that it has gone through. The only way to explore this amazing development is to taste the coffee every day and witness the change in flavours and aromas. We at coffee Dive do exactly that. And when we are 100% sure that the coffee has reached each crescendo we offer it to you.

You might love your milk but.., not every milk will do…

at coffee Dive, we have tried all available milk in the market and have decided to offer you a milk that does not leave behind that milky taste or aromas.That way you can still have your coffee with milk yet you can still taste and smell the coffee and not the milk.

We say no to flavour additives and syrups…  

at coffee Dive you will not find any kind of syrups such caramel or vanilla etc., that would alter the taste of the cup. Although we know that we may displease some of you that are used to (until you visited coffee Dive) have your coffee with cinnamon, we have deliberately chosen to say no to all this additives as to redeem your taste buds and allow them to experience the real flavour of coffee, Allow them to discover the real vanilla, the roasted nuts, the chocolate, the fruits,  among others that are hidden  so nicely with the rest of the flavours in a sip of real specialty coffee.

Note : Additives, such as cinnamon and syrups, cover up the taste of a burned coffee whether over-roasted or over-extracted.