Small-batch roastery & café
Single-origin beans roasted every Tuesday, pulled loud and poured generously. Come hungry. Leave buzzing.
Our story
Kahawa Kali started with one second-hand drum roaster and a stubborn idea: coffee should taste like fruit, smell like a bakery and never apologise for being strong.
We buy straight from smallholder washing stations, roast twelve kilos at a time, and rest every batch for a week before it touches a grinder.
From bean to cup
Green beans meet 205°C in our drum roaster. We stop shortly after first crack so the fruit stays loud and the bitterness stays home.
Every batch sleeps for seven days to let the gas out. It is the least exciting step and the one most cafés skip.
Ground to order, never before. Eighteen grams in the basket, tamped level, locked in and pulled straight away.
Thirty-six grams out in about twenty-eight seconds, then into the biggest mug we can find. Drink it while it is loud.
Every week
Come say hi
12 Roast Lane
Beanville
One email on roast days, with new beans and secret menu drops. Your first cup is on us.