UNEQUAL QUALITY

Beans Chosen for Their Depth, Character, and Story

Every roast begins long before we ever strike a flame. We source beans with extraordinary complexity—Ethiopian heirloom varietals, honey-fermented lots, experimental Japanese koji fermentations, rare Yemeni microlots, and high-altitude coffees shaped by climate, soil, and heritage. We don’t buy generic green coffee. We choose origins with a soul, farmers with pride, and growing conditions that translate into cups worth slowing down for. Almost every bean we buy, goes to supporting a cause we support: Wether we are inspired by the fight for women's rights in Ethiopia or workers rights in Uganda. We select our farms with conscience. Even when that costs extra. 

Our beans are selected specifically for syphon brewing: clean, expressive coffees with delicate aromatics and long, elegant finishes. These aren’t beans you rush. They’re beans you remember. They are, frankly, probably unlike any beans you've had before. That's because the long neglected syphon technique brings  out the lightest floral, tea-like notes, lost in some beans prepared at high temperature methods.

We roast in small batches, guided by the nuances of each origin, adjusting heat, airflow, and timing with the same precision we bring to our brews. Nothing is automated. Nothing is left to chance.

This is coffee without shortcuts—just remarkable raw material treated with the respect it deserves.TRACEABILITY & TRUST

Every Roast Has a Lineage. Every Cup Has a Journey.

We work directly with importers and farms where transparency is non-negotiable. Every lot we use can be traced back to a specific farm, cooperative, or microlot—the real people behind the coffee you drink. These are growers whose labour is often unseen, but whose craftsmanship rivals any artisan in the world.

We choose farmers who cultivate their land with care, who protect their soil, who grow complex, high-quality coffees not because it’s profitable, but because it’s their life’s work. Our role is simple: honour that work.

Each roast page tells the full story: origin, variety, altitude, processing, and the people responsible for the harvest. We want you to know exactly what you’re drinking, where it came from, and why it matters.

Traceability isn’t marketing for us. It’s respect.

THE RITUAL OF ROASTING

Handcrafted Batches for a Brewing Method That Demands Precision

Syphon coffee exposes everything—good or bad. That’s why our roasting process is calm, deliberate, and hands-on. Every batch is small. Every decision is manual. We develop each profile to highlight clarity, sweetness, and aromatic depth, the qualities that shine brightest under glass and flame.

Roasting, like syphon brewing, is a ritual. The sound of first crack, the scent of caramelising sugars, the moment the profile opens and the beans reveal their character—these are cues that no machine can replicate. It’s a craft that requires presence, patience, and instinct.

Our Red Hand Kings Roast and Black Hand Workers Roast express our philosophy in two directions—one regal and layered, one bold and honest—while our rotating premium origins showcase the finest green coffees we can find.

Every roast is made with one intention: to give you a cup worthy of the ceremony that brought it to life.

What Is Scientific Roasting?

My approach to roasting didn’t come from a lab or a degree. It came from a different craft entirely: My lifelong obsession with analogue photography.

When I was a teenager, my grandfather taught me to master his old Konica Minolta SLR, a 1960s machine as stubborn and beautiful as any of the vintage brewers I use today. Every shot required patience. He taught me that we logged, patiently and meticulously, in a notebook:

Shot number, aperture, shutter speed, ambient light. Those notes followed Matt into the darkroom under the stairs, where he printed multiple versions of each frame : He could find the perfect print only by comparing every tiny variation, somewhere on that roll there was the perfect capture and somewhere on that test sheet was the perfect print. A hobbiest may accidentally capture a stunning print: But a master can reproduce that process, time and again.

Because mastery takes a scientific approach. It is the recognition that your craft is both an art and a science. One cannot exist without the other.

That discipline: My lifelong analogue obsession, that slow, methodical craft became the backbone of my roasting method. And just like my photography, I can get lost in my craft.

At Requiem Coffee, a single variety means six deliberately varied roasts of the same bean. Every curve, every second, every temperature shift meticulously recorded so the perfect conditions can be recreated with scientific precision. It’s a workflow much closer to a photographic laboratory than a modern coffee roaster. We do things very differently at Requiem.Coffee: And that distinction is deliberate.

Those beautiful analogue machines from my grandfather taught me more than my BSc or MSc ever could: That true craft sits at the intersection of passion, patience, and empirical study. Art and Science. Hobby and Trade. Calling and craft.

Just as a great photograph cannot exist without time spent experimenting in the darkroom, a memorable cup cannot exist without a disciplined exploration of the roast.

Scientific roasting is simply this:

The art of trial, error, and meticulous documentation : Noted by hand, repeated time and again until just so. It is a philosophy inline with Japan's philosophy of kaizen, or continuous improvement.