Collected Journal explores coffee culture around the world

Introducing Carlos Imbachi

Carlos Imbachi is from Huila, Colombia. Roasted by Doubleshot in Prague, Czech Republic.

Audun Sørbotten, Audun

"I get told a lot, 'You’re a chemist, so coffee must be really easy for you.' But it really doesn’t help. It’s the scientific mindset that is important."

Introducing Kainamui

Kainamui is from Kirinyaga, Kenya. Roasted by Audun in Bydgoszcz, Poland.

Patrik Rolf, April

"I knew from the start that the world doesn't need another roastery and I will try my best to keep April from becoming just another roastery."

Introducing Kamwangi AA

Kamwangi AA is from Kirinyaga, Kenya. Roasted by April in Copenhagen, Denmark.

Erik Rosendahl, Kaffa

"I want to charge our customers less and pay our producers more. It might seem like a contradiction, but that’s the goal."

Introducing Nkonge

Nkonge is from Kayanza, Burundi. Roasted by Kaffa in Oslo, Norway.

Kenji Kojima, Fuglen

"Tasting is the most important thing in roasting."

Introducing El Guayabo

El Guayabo is from Santa Barbara, Honduras. Roasted by Fuglen in Tokyo, Japan.

Nick Clark, Flight

"One of the talking points I find myself bringing up is our team. What we achieved in the last seven years is all due to people behind the scenes."

Introducing Gahahe

Gahahe is from Kayanza, Burundi. Roasted by Flight in Wellington, New Zealand.

Rubens Gardelli, Gardelli

"It’s not about the country where the coffee’s from. It’s about the process, about how you ferment, how you dry, how you take care of the cherries."

Introducing Muhura

Muhura is from Rulindo, Rwanda. Roasted by Gardelli in Forlì, Italy.

Maxwell Colonna-Dashwood, Colonna

"We want to do creative things, interesting things, and exciting things. We've got clear vision of what we want to do and how we want to do it."

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Introducing El Liquidambo

El Liquidambo is from Masaguara, Honduras. Roasted by Colonna in Bath, UK.

Anne Lunell, Koppi

"We are unwilling to compromise on quality, and we’ve been really vain about the coffees we’ve had."

Introducing Biftu Gudina

Biftu Gudina is from Agaro, Ethiopia. Roasted by Koppi in Helsingborg, Sweden.

Kentaro Maruyama, Maruyama

"I want to show people how great coffee is, and to do that I need to add value. It’s costly, but it’s necessary."

Introducing Granitos de Altura del Ortiz

Granitos de Altura del Ortiz is from Santa María de Dota. Roasted by Maruyama in Nagano, Japan.

Yiannis Taloumis, Taf

"We stopped calling ourselves 'specialty' here because we don’t want to show that we’re fancy, we just want to show that we’re doing a good job."

Introducing Ana Lucia

Ana Lucia is from Anatoli La Mesa, Colombia. Roasted by Taf in Athens, Greece.

Zoltán Kis, Casino Mocca

"I think what motivates me most is when I get a better cup in the city than what I could make for myself in the lab."

Introducing Nano Challa

Nano Challa is from Gera, Ethiopia. Roasted by Casino Mocca, Budapest.