The backbone of Rosetta: the wonderful people.
Over the last 12+ years, our team has grown into 33 strong members spread across our 4 locations and beyond. Finding the right individuals to partner with is no easy task, but when you know, you know.
Here’s to the continued caring, encouraging and empowering of teammates who end up becoming family.
Only one roast left☕️
Our final batch of Negele Gorbitu is lined up for production next few week.
A favourite for many, this is your last chance to enjoy this standout, origin-driven reserve before it comes to an end!
Roast, test, repeat.
Sample roasting is a huge part of the process of receiving green coffee and turning it into the end result that finds its way into our cafes and the bags that can be purchased online.
Just like the roasting most will know at home, some things need to be roasted longer, hotter or not as hot. The same goes for coffee. Origin plays a big role in seed density and flavour profile, along with factors like altitude and processing method, meaning each coffee needs its own perfect roast method or 'profile'.
This is where sample roasting comes in. Smaller machine, smaller batches, giving us the best possible insight into how a coffee will behave before it reaches the final roast.
Explore our current range of sampled, tasted and approved coffees at the link in our bio☕️
Behind the scenes, the process of making our cardamom bun begins long before it reaches the oven.
Making the laminated dough starts with sourcing superior quality ingredients, a well tested recipe and the loving hands who prepare it - in this case, our wonderful chefs, Cindy.
Made in small batches daily, butter is beaten and rolled into sheets, layered between the dough and folded multiple times. Then we wait... and wait a bit more, allowing the dough to rest, develop and reveal its character, creating a delicate balance of flaky exterior and soft, airy interior.
The last step: infusing the dough with freshly ground cardamom, resulting in a warm, fragrant and beloved result.
APRIL CUPPING☕️
Join us this Saturday (18th) at our Claremont roastery for our monthly cupping.
10am-11:30 | 1 Osborne Road, Claremont | Freshly baked madeleines will be served to enjoy alongside our range of coffees🥐
Bree Street Sundays, done right. 👟☕️
A morning of movement, sound and community: the kind you feel while you’re in it. Coffee by @rosettaroastery , live sets by @ben.scher & @raresoftware , illustration in motion by @flyingduckdesign , and fresh pairs on display at @archivesa kept the street in motion all morning. 🎨
Hosted by @young_urbanists 🦓
Until next time.
#BreeStreetSundays #MoveYourBodyMoveYourMind #SoundMindSoundBody
From 500 farmers to you☕️
The Benti Nenka Coffee Processing Station in West Guji sources cherries from around 500 smallholder farmers, with each producer managing 1.5 - 2 hectares of fertile farmland.
Operations are supported by traditional communal farming practices (known locally as DEBO and DADO), where farmers work together in rotation, fostering both collaboration and quality-focused production. These practices, combined with the high-altitude environment and rich clay soils, contribute to the coffee’s provenance-led, fruit-laden profile.
Available both in our cafes and online☕️
A little Easter magic might be making its way into your coffee purchase🥚
Over the Easter weekend, a few lucky 250g bags, online and in store, will be hiding a Golden, Silver, or Bronze egg inside.
Each egg comes with a prize. This is how it works:
- Purchase any 250g coffee bag.
- Look for the card inside.
- If you find one, take a photo and DM us on Instagram or email [email protected] with your unique code.
-We’ll confirm your prize!
Happy hunting! 🐣
