Specialty roastery · Marvila, Lisbon

Roasted on Tuesdays.Drunk all week long.

Small single-origin lots, roasted on a 15 kg drum in a warehouse on Rua do Açúcar. The roast date is stamped on every bag — because fresh coffee is not a slogan, it is chemistry.

LOT No. 214 · ROAST 07.07.2026

Free shipping over €25 · Weekly roast on Tuesdays · Warehouse pickup Sat 10:00–17:00

This week’s roast

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Five lots on the shelf. Every bag carries its own roast curve — time, temperature and first crack. Counter-level transparency.

El Vergel

Colômbia · Huila

medium roast

proc.
washed
alt.
1 750 m
var.
Caturra
200°100°12 min1st crack 9:20drop 206°
Roast curve of this lot · roasted 07.07.2026
  • caramel
  • red plum
  • cocoa

12,50 € · 250 g bag

Idido

Etiópia · Yirgacheffe

light roast

proc.
natural
alt.
2 100 m
var.
Heirloom
200°100°12 min1st crack 9:40drop 199°
Roast curve of this lot · roasted 07.07.2026
  • jasmine
  • lemon
  • black tea

14,00 € · 250 g bag

Boa Vista

Brasil · Cerrado Mineiro

medium-dark roast

proc.
natural
alt.
1 150 m
var.
Mundo Novo
200°100°12 min1st crack 8:50drop 212°
Roast curve of this lot · roasted 07.07.2026
  • hazelnut
  • milk chocolate
  • molasses

11,00 € · 250 g bag

Rungeto

Quénia · Nyeri

light roast

proc.
washed
alt.
1 800 m
var.
SL28
200°100°12 min1st crack 9:30drop 201°
Roast curve of this lot · roasted 07.07.2026
  • blackcurrant
  • grapefruit
  • demerara

15,50 € · 250 g bag

Lote da Casa

Blend · Brasil + Colômbia

dark roast

proc.
natural
alt.
var.
Espresso blend
200°100°12 min1st crack 8:30drop 218°
Roast curve of this lot · roasted 07.07.2026
  • roasted almond
  • orange
  • dark caramel

9,50 € · 250 g bag

The ritual, delivered

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Three decisions and we handle the rest: we roast on Tuesday, the post delivers by Thursday. No lock-in, pause anytime.

01 Origin Pick your cup profile
02 Grind How you brew at home
03 Frequency How much coffee you honestly drink

The roastery

One warehouse, one drum, one stubborn rule

Torra was born in 2019 in a former sugar warehouse in Marvila. We started with a second-hand 1 kg roaster and one rule: never sell coffee more than three weeks past roast.

The drum is 15 kg now, but the rule stands. We buy green directly from seven producers — Colombia, Ethiopia, Kenya and Brazil — paying on average 2.4× the market C price.

Every lot is blind-cupped by three people before it reaches the shelf. What fails, never ships. We have scrapped entire roasts; it hurts less than selling bad coffee.

9.2 t
green roasted / year
7
direct producers
2.4×
over the C price
≤ 21
days from roast to bag

Brewing at home

Brew guides

The recipes we cup our lots with. Adjust the grind before you touch the ratio.

92 °C · 2:45 – 3:15

  1. Rinse the filter and warm the cup.
  2. Bloom: 45 ml of water, 30 seconds.
  3. Pour in circles up to 240 ml before 1:30.
  4. Full drawdown between 2:45 and 3:15.