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Altimètre
Coffee branches heavy with red and green cherries, against green mountain slopes
Coffee house & roastery · Est. 2026
Origins
07
Metres, low to high
1,100–2,150
Drum, in-house
15 kg

Coffee, measured in metres.

Altimètre

Prologue

Above a thousand metres, coffee slows down. Cooler nights stretch the ripening, the seed grows dense, and it carries more sugar into the roaster. So we sort everything we pour by the height it grew at.

Rolling ridges fading into haze

Everycoffeehas aheight.

Seven slopes · 1,100 – 2,150 mContour interval 50 m

The House

01 · Bar & kitchen

Poured by altitude.

The espresso is always our lowest-grown coffee, Brazil at 1,100 m, because its density and body suit the machine. Everything higher goes to the brew bar, where it has room to open.

Pouring daily from 07:00

A drum roaster's cooling tray, full of freshly roasted beans
The roaster, cooling a batch
18.0 gDose
40 gYield
28 sExtraction
93 °CBrew water

02 · The Cycle

From blossom to bean.

Coffee plants in white blossom on a hillside
01

Blossom

Month 0

Coffee flowers for barely three days, white and jasmine-scented, after the first rains.

Clusters of red coffee cherries ripening on the branch
02

Cherry

Months 8 – 9

The cherries ripen red. Higher farms ripen slower, and that slowness is the flavour.

Freshly roasted coffee beans on a dark surface
03

Bean

Week 0, here

Washed or dried at origin, shipped green, and roasted behind our counter fifteen kilos at a time.

03 · The Roastery

Fifteen kilos at a time.

We roast on a fifteen-kilo cast-iron drum behind the counter, Monday to Thursday from six. Each origin gets its own profile, written for its density, since a bean from 2,150 m takes heat differently from one grown at 1,100. Every bag carries its roast date, and then we wait.

Drum
15 kg, cast iron
Roast days
Mon – Thu, 06:00
Rest · filter
7 days
Rest · espresso
14 days
Roast curve: bean temperature over ten and a half minutes. Charge at 200 °C, turning point at 95 °C after one minute, yellowing at 160 °C at 4:45, first crack at 196 °C at 8:30, drop at 207 °C at 10:30.
Roast log 0412 · Huehuetenango, washed Bourbon · 15 kg charge
Time
10:30
Bean temp
207 °C
Phase
Drop
Colour
City

Roast calendar

  • MonEthiopia · Kenya2,150 m · 1,900 m
  • TueGuatemala · Colombia1,850 m · 1,750 m
  • WedPanama · Indonesia1,650 m · 1,450 m
  • ThuBrazil, house espresso1,100 m

04 · Origins

Seven origins, sorted by height.

Not by price, and not by continent. Follow the profile and you climb a thousand metres, from Brazil’s rolling Sul de Minas to the Ethiopian highlands, where coffee began. All seven are on the shelf, roasted within the fortnight.

05 · The Cupping Room

Saturdays, blind.

Every Saturday at ten we set out the week’s roasts on the long table, unlabelled, and taste them side by side the way buyers do at origin: crust, break, slurp. Twelve seats, no charge, nothing to bring. Guess the altitude and we’ll tell you how close you were. Write to cupping@altimetre.example to keep a seat.

When
Saturday, 10:00
Seats
Twelve
Length
One hour
Cost
None

06 · Visit

From our door.

  1. 0 mabove street level. The roaster sits in the front window; come before eight on a Monday and you’ll hear first crack.
  2. 2 minon foot to the Cartographers’ Row tram stop
  3. 4 minto Meridian Square
  4. 6 minto the Old Observatory, if you want the view

Find us

No. 7 Cartographers’ Row
Ground floor, roaster in the window

Hours

Mon – Fri07:00 – 18:00
Saturday08:00 – 17:00
Sunday09:00 – 15:00

Beans to take home

250 g bags of all seven origins at the counter, roast-dated. We’ll grind for your brewer if you ask.