Current Coffee Roasters

Introducing SD1R from @suprima_instruments Designed by two-time Indonesia Brewers Cup Champion @_hirosan . The SD1R is designed with three key things in mind; consistency, repetition and durability. The Suprima SD1R is a semi immersion dripper that is probably the most beginner friendly dripper we’ve tried at Current. During the initial pours, the flow rate is faster and extraction is closer to drip or percolation. However, later in the brewing process, the flow rate slows down and the extraction more closely approaches immersion. This combination of drip and immersion methods makes the brewing process more stable. This results in a nice tactile quality while still maintaining clarity, that gives you a lot of flexibility in brewing approach. Available in small quantities.

Our sched for this week! We'll be operating on regular hours on days we're open

Established in 2017 by @rusatira15 , @bahocoffee means “Give Life”— which captures his company’s reason for being — which is for his smallholding coffee farmer partners to have better lives. In the East, the Gitoki station sits among ancestral banana groves. After harvest, cherries undergo an anaerobic red honey process, this approach allows for careful modulation of fermentation activity while preserving the inherent characteristics of the Red Bourbon variety. This results in notes of cranberry, oolong, caramelized brown sugar, and hibiscus. In the West, the Bugoyi station is situated on the shores of Lake Kivu, utilizing constant lake breezes provide ideal growing conditions for coffee production. Their warm natural processed Red Bourbon lot has notes of blood orange, dark plum, red grapes, and milk chocolate, alongside an anaerobic natural processed Red Bourbon has added tropical fruit character, with tasting notes of blueberry, cacao nib, maple syrup, and caramelized banana. We have been fans of his coffees since the beginning of Current, and we’re thrilled to feature Rwandan coffees for the first time. Message us.

We’re dedicated to providing exceptional coffee — roasting them with intention , and consistency. This approach has helped us build personal relationships, growing together as we tailor to our partners’ needs. Our wholesale program reflects our growth as a roastery, ranging from go-to dailies, to exceptional nanolots curated for all palates. We offer support, from equipment selection, to training to help you get the most out of our coffee. DM us for inquiries, or message us at WhatsApp— +63 917 597 7793.

Geisha Berry Pop in a nutshell. Floral, fizzy, and refreshing. Dried Geisha coffee husks from @cafegranjalaesperanza , concentrated, and acid adjusted to highlight its inherent fruit characteristics. Finished with a spray of floral hydrosol to connect you to origin. Try it on your next visit.

Our first decaf! Technically low caffeine, comes from the Hernandez family at @fincanogales52 based in Pitalito, Huila, Colombia. This Typica underwent rigorous selection of ripe cherries, sorted by density after disinfection. Decaffeination begins by immersing the whole beans in hot water (80°C) to open the pores, followed by three baths with mosto, removing around 95% of the caffeine while preserving the aromas. A controlled 96-hour anaerobic fermentation is then carried out with sourdough from previous batches, at 18°C, to enrich the aromatic profile. This results in an extremely aromatic tropical fruit character, with deep dessert quality to support everything. Expect notes of cantaloupe, bubblegum, sweet pineapple, and lotus biscuit. Los Nogales coffees have been pushing the boundaries of coffee flavor for the past 80 years, winning Colombia’s Cup of Excellence 2005, and recently winning US Brewers Cup last 2024 with their decaffeinated Typica. We have limited bags available, so DM us for orders.

Eyes here!! 👀

Fantastic Ethiopian Coffee 🇪🇹🍒 One of our best Yirgachefe Adame Washed Coffee lote. #mulugetatsigecoffee @mulugetatsigecoffee #ethiopiancoffee

“Abundance,” and “More Than Passion”— this reflects not only translation, but the vision of @eltocoffee.et . Working to uplift 500-750 smallholder farmers, @eliy_dukamo , and @mimidejene8807 ‘s dedication to high quality nanolots, and incredible processing protocols create unforgettable coffees. Three years ago, we released a natural lot from Kokose Village. This time, we have a more diverse flavor spectrum with experimental lots from Elora Station. Submerged Mosto Fermentation has a classic, elegant 74158 flavor profile, like ginger ale, lemongrass, and lavender uplifted with fresh fruit, such as muscat grapes and lychee. The other lot underwent Natural River Cold Fermentation, resulting in sweet tropical fruit quality reminiscent of blueberry and peach cobbler, while still representing 74158, with floral honey and rambutan. We’re privileged to be offering a limited amount of these lots, and we’re excited to have you guys try them at the cafe, and at home.

Immediately recognized as one of the best coffee shops in the world, @benchmark.coffee made waves for its well curated lineup of competition level coffee, and exceptional service. Based in Aljada, Sharjah, lead by our good friend @frederick_bejo , Benchmark recently snagged the UAE National Barista Championship 2026, and UAE National Latte Art 2026 Championship last week. We’re happy to be bringing in some of their roasts from @volcan.azul Geisha Natural Anaerobic, @eltocoffee.et DFW, and @abucoffeepanama Geisha Natural Lot 1710 for filter, and a Hamasho Natural from @dayebensacoffee roasted for milk-base. Swing by, and give them a try.

We’re pleased to present our latest filter coffee offering from Current Coffee Roasters — a curated selection focused on clarity, balance, and origin expression. Available by the cup and in 250g bags: Hamasho Village — Lot 0225D Asefa Dukamo / Daye Bensa · Sidama, Ethiopia Variety: 74158 Process: Natural Anaerobic Notes: Mango, Lychee, Blueberry Compote, Vanilla Icing Hamasho Village — Lot 0125B Asefa Dukamo / Daye Bensa · Sidama, Ethiopia Variety: 74158 Process: Washed Notes: Lemongrass, Pear, Jasmine, Sugarcane Mchana Estate Kofinat Co. Ltd. · Kiambu, Kenya Varieties: SL28, Ruiru 11, K7, Batian Process: Natural Notes: Blackberry, Raisin, Maple Syrup, Cabernet Sauvignon Mulugeta Tsige Edido Edido, Yirgacheffe, Ethiopia Varieties: 74110, 74112 Process: Washed Notes: Lime, Galangal, Raw Pu’erh Tea — ✨ Limited Filter Release | Served by the Cup Only Janson Family — Los Alpes Lot 836 Tizingal, Volcán Barú, Panama Variety: Geisha Process: Natural Anaerobic Notes: Mangosteen, Peach, Red Grapes, Stewed Plums

Just in time for Valentines, we’re very happy to release this geisha by José Luis Chevas @chevas27 of @chevas_coffee_ltd . Located in El Salto, Boquete, Panama— José Luis founded Chevas Coffee Estate in 2016, converting their farm to produce higher end specialty coffee, they immediately broke waves by placing 9th in the Best of Panama 2024 auction. Choclo Lot 3045 is a honey cold room dried geisha with a clean, elegant and refined expression of terroir. It reminds us of white florals, persimmon, clementine, apricot, and concord grapes. Available in 100, and 200 gram bags. DM us for orders.