Est. 2019 — Single Origin Specialty
Rare single-origin beans. Obsidian-dark roasts. A ritual refined over generations — served in a space designed for those who seek more than just coffee.
The Origins
From mist-covered highlands to sun-drenched volcanic slopes, our beans travel thousands of miles before they ever reach your cup. This is where it all begins.
01
Yirgacheffe · Ethiopia
At 2,000 metres above sea level, where morning mist clings to volcanic soil and ancient forests shelter wild coffee trees, our journey begins. Heirloom varietals grown exactly as nature intended, hand-picked at peak ripeness by families who have cultivated these hills for centuries.
The Regions
Each origin carries a distinct terroir — altitude, climate, soil, and the hands that harvest. Here are the lands that shape our darkest expressions.
Ethiopia
Delicate, floral, with bergamot and raw honey. Wild heirloom varietals grown beneath ancient forest canopy at extreme altitude.
Colombia
Warm chocolate, caramel, and a whisper of dark citrus. Honey-processed and sun-dried on raised beds in the shadow of the Andes.
Sumatra
Full-bodied, earthy, with undertones of cedar, dark tobacco, and bittersweet cacao. Wet-hulled beneath tropical rainforest canopy.
The Craft
Roasting is not manufacture — it is translation. We take what the earth has given and unlock what the seed has always held. Every roast is a conversation between origin and intention.
The Roast
In our vintage Probat drum roaster, green beans tumble through rising heat. Maillard reactions paint complex sugars. Caramelisation deepens colour and sweetness. Smoke rises, the drum turns, and within twelve careful minutes, raw seeds become something transcendent.
Signature Collection
Every drink is a distillation of origin, craft, and obsession. No syrups, no shortcuts — just rare beans, skilled hands, and respect for the cup.
Espresso
A double ristretto pulled from our darkest single-origin — intense, velvety, with a long finish of bitter chocolate and smoked walnut.
Pour Over
A rotating single-origin pour-over. Currently featuring Ethiopian Yirgacheffe — delicate, floral, with bergamot and raw honey.
Signature Latte
Double-shot espresso layered with house-made dark chocolate ganache and a whisper of smoked vanilla, finished with micro-foam art.
Cold Brew
Steeped cold for 22 hours using our Sumatran reserve. Deep, smooth — dark cherry, raw cacao, and a clean, dry finish that lingers.
The Experience
Obsidian Roast is not just a café — it is a sensory environment. Light, material, sound, and aroma converge to honour the ritual of coffee.
Our Philosophy
Three principles guide everything we do — from which farms we partner with, to how long we let a roast rest, to the temperature of the water in your cup.
We know every bean by name, altitude, and the hands that picked it. Traceability is not a marketing claim — it is a promise.
We approach every batch with the rigour of a laboratory and the sensitivity of an artisan. Small batches, constant calibration, zero compromise.
A great cup deserves a great moment. We design our space, service, and rituals to elevate coffee from a transaction into something worth savouring.
The Invitation
Whether you come for a single espresso or an afternoon tasting flight, we’re here to make every cup a moment worth remembering.
Find Us
We look forward to welcoming you. Step through the door, and let the world outside fall quiet.
Address
47 Ember Lane
Shoreditch, London
E2 7DQ, United
Kingdom
Hours
Monday–Friday: 7:00–22:00
Saturday:
8:00–23:00
Sunday: 8:00–18:00
Connect
hello@obsidianroast.com
+44 (0) 20 7123 4567
@obsidianroast