Rozali Coffee

- from Berlin

Rozali Coffee coffee roasting company: Coffee shouldn't be boring.

Floral and citrus aromas of washed Ethiopian coffee. Blueberries and blackberries from Kenya. Before David, the founder of Rozali Coffee, experienced such flavor nuances, he only knew coffee as instant coffee. So coffee is boring. That would only change in 2008, when David got his first job as a barista in Australia. He came there from West Timor, Indonesia to begin his university studies. He remained a barista and developed a great passion for coffee, which soon grew into something more: In 2015, David took part in a Q-Grader course in Melbourne, and a year later he moved to Germany. In 2017 he started as a barista at The Barn Roastery in Berlin. After just one month he moved to the roastery and became Head Roaster and Head of Production. When David finally realized that many more people deserve really good coffee, he founded his own coffee roasting company, Rozali Coffee, and has been delighting Berlin ever since with taste experiences that are anything but boring.‍

  • What makes your products so special?

    We focus more on high-scoring coffees, rare varieties and experimental processes. We roast relatively light in both filter and espresso roasts so that our customers can distinguish the origin, variety and processing of our coffee. We want our customers that way as much as possible with the origin of the coffee, which is why our coffees come with a coffee card that contains relevant information about the beans and the producers.

  • What's the craziest thing you've ever done for coffee?

    We currently have three amazing, naturally mutated coffee varieties in our coffee offering. One of the coffees, “Felipe Arcila Papayo”, was used in the final of the German Brewers Cup and is used in Coffee In Good Spirit in Austria.

  • Which coffee are you particularly proud of?

    These two coffees have extremely unique flavors: Weimar Lasso Chiroso - Colombia (Filter Roast) and Helena Mora - Costa Rica (Espresso Roast).