It all starts
with energy
The path of energy from nature to a person. Sun, soil, water and human labour meet in a single cup — and we carry them onward with care.
Flavour starts at the farm
Coffee flavour is set long before the espresso machine — at the farm, where there is enough sun, warmth and water for the cherry to ripen.
The mass market makes flavour louder with sugar, flavourings and enhancers. We go for depth: the character of the bean, clean ingredients, the flavour nature created. Better, not more.
It all starts here
The sun, the soil, water and air give their energy — and life is born from it. This is the start of the journey: there is no bean yet, no flavour.
But this very energy is picked up by the tree, passed on by the farmer, and revealed by the roaster and the barista — until it reaches your cup.
Nature creates the energy. We carry it onward with care.
Flavour is born in nature
The coffee tree grows in the tropics, on slopes with cool nights and warm days. That temperature swing slows the cherry’s ripening and deepens its flavour.
The mineral make-up of the soil shapes how the cherry develops — that is where the difference between regions comes from. Climate, soil and the region’s flora add up to terroir: the character of a place, written into the bean long before roasting.
Flavour grows with the tree. Nature itself creates it.
Behind every bean is a person
The farmer guides the tree through the whole season: plants shade trees nearby, clears the grass, prunes the branches and waits for the harvest.
Ripe cherries are picked by hand, one by one, and dried with care so every note is kept. Everything the land and the person gave stays in the bean.
Quality is a person’s attention to every detail.
Roasting reveals the character
In 9–15 minutes the bean goes through drying, the Maillard reaction, caramelisation and first crack. The roaster guides it along a profile, adjusting temperature and airflow.
Then they taste the result on a cupping table — like a chef tasting a sauce — and tune the recipe to balance flavour, sweetness and acidity.
The roaster amplifies the bean’s energy and lets it speak honestly.
The last keeper of flavour
The barista dials the recipe to a specific bean: grind, water temperature, extraction time — and tastes every adjustment.
In their hands everything that travelled from farm to roast finally opens up.
The last person in the chain. The last keeper of flavour.
It all meets in a single cup
Sun, soil, farmer, roaster, barista — all the energy of the journey gathers into one moment, when you take the first sip.
In the cup is a concentrate of light, labour and attention. It gives you your strength back.
We pass on energy. In every cup.
Now — our categories.
Each one explains its role in this chain.
A meaning behind each category
Every format is for its own moment of the day. We tell you what it is for and how it tastes.
Coffee for your moment of the day
The same coffee opens up in different ways. That is why there are several formats — each for its own moment.
Espresso
Our recipe: 18 grams of coffee, 36–45 grams in the cup, 25–35 seconds. A concentrate of flavour and bean character for when you need to focus in a minute.
Americano
Espresso and hot water. The same clean taste, longer and calmer — a cup for a meeting or a stretch of work.
Filter
60 grams of coffee per litre of water at 93–96 °C. One of the clearest ways to hear the terroir: berry, floral, acidity.
Brew bar
V60, AeroPress, immersion brewing. Each method reveals a new facet of the same bean — ask the barista what to brew today.
Processing sets the style — like wine
Much of a bean’s flavour comes from processing: how the cherry is dried and fermented after harvest. Three main methods give three characters in the cup.
Natural
Ethiopia, YemenThe cherry is dried whole. High sweetness, ripe berry and fruit, full body.
Washed
Colombia, KenyaThe pulp is washed off. Bright acidity, citrus and flowers, a clean light cup — like white wine.
Honey
Costa RicaBetween the two. A berry-floral profile with body and sweetness.
One base. Different proportions
Our Flat White, Cappuccino and Latte are built on the same espresso. The difference is the proportion of coffee and milk — that is what gives three different characters.
Flat White
Coffee leadsMinimum milk, maximum bean. Dense and bright — for those who came for the coffee.
Cappuccino
BalanceCoffee and milk as equals — soft and balanced.
Latte
Milk embracesSoft and creamy. Here coffee is a warm backdrop.
Tea is a culture of its own
Our tea lives by its own rules. Every leaf has a land, a history and a character. We talk about flavour and feeling.
Dian Hong
A soft black tea with notes of honey, cocoa and baked sweet potato.
To us, one of the “warmest” tasting teas in the range — full-bodied and round.
Green tea
Fresh, grassy-sweet, with a light vegetal edge.
Minimal oxidation keeps the leaf tasting almost as it did on the bush.
GABA tea
Round and fruity, with a silky body and a long aftertaste.
The leaf is cured without oxygen — hence its softness and depth.
Tieguanyin
Floral and creamy, with orchid aroma and fresh greenery.
Tightly rolled leaves unfurl steep after steep, shifting the flavour.
Da Hong Pao
Mineral and roasted, with dark fruit and wood.
Grown on the Wuyi cliffs — its “rock” character is unmistakable.
Shou Pu-erh
Earthy and dense, with a warm note of damp forest and wood.
It goes through controlled ageing — the flavour deepens over time.
We brew each leaf at its own temperature and time.
Cocoa at the Fino de Aroma level
Fino de Aroma is “fine flavour” cocoa — a rare category, just a few percent of the world’s harvest. In these varieties cocoa unfolds like wine, with its own fruit, flowers and spice.
Mono
Single origin — cocoa from one place, unblended. You can hear the specific land in it: fruit, flowers, nut, spice. This is how we show what cocoa can really be.
Signature
Signature versions — a soft, familiar taste for a first meeting with real cocoa. The same clean product, gentler on a first impression.
Caffeine-free
A full category with its own taste and ritual. These drinks warm and satisfy — made for a calm evening.
Chicory
A root with a warm, slightly caramel and nutty taste. A full-bodied drink that warms and calms.
For those who love an evening cup ritual.
Punch
A hot drink on natural berries and fruit. Warming, with a bright, lively flavour.
For those who want warmth and bright berries.
Soba-cha
Buckwheat tea from roasted green buckwheat: a golden infusion tasting of baked bread and nut.
For those seeking calm and warmth.
Food to go — with real flavour
Ready right away, fast and convenient. Behind the speed is hand-made kitchen work and honest ingredients. Convenient and delicious at once.
Ready now
Take it with you and eat on the move — no waiting, no complicated choices.
Made by hand
Real kitchen work, every day, by hand.
Honest ingredients
Quality products whose flavour speaks for itself.
Enough means better
The mass market keeps calling for more: bigger volume, more add-ons, more reasons to keep going. We choose something else — a portion that leaves you feeling good, not heavy.
A portion that gives energy and pleasure and leaves you light. Exactly as much as you need to feel good.
Enough is also a form of respect for a person.
Taste the energy in person
The nearest ROBOOST coffee shop is the best way to know the product. The app remembers your favourites and awards bonuses under the loyalty programme rules.
