Santa Ana, El Salvador
Nomen Nescio
Your special-occasion coffee.
Cranberry, Floral candy, Sweet liqueur
120h macerated natural
Rodolfo Ruffatti · Finca El Salvador
Specialty Coffee Roastery — Amsterdam, MMXXVI
Coffee
that keeps
unfolding.
Single-origin specialty coffee, roasted light in Amsterdam — whole bean, shipped fresh.
№ 01Current Collection
Eight coffees, in season.
Each release runs until the last bag, with an original painting made in response to the cup.
Santa Ana, El Salvador
Maragogype's Child
Your slow weekend coffee.
Candied citrus, Orange cake, Karkade
72h macerated natural
Rodolfo Ruffatti · Finca El Salvador
Santa Ana, El Salvador
OJ 96
Your coffee for a long conversation.
Red currant, Dates, Rum
96h orange-juice co-fermented natural
Rodolfo Ruffatti · Finca El Salvador
Santa Ana, El Salvador
Lovoprof
Your everyday coffee.
Pecan, Roasted nuts, Citrus
Natural
Rodolfo Ruffatti · Finca El Salvador
El Vergel Estate · Huila, Tolima and Caldas, Colombia
Apple Explosion
Your morning wake-up call.
Roasted almonds, Toasted caramel, Toffee
48–72h anaerobic honey · red apple + lactobacillus · stainless-steel bioreactor
Shady Bayter · El Vergel Estate
Finca Primavera, Caldas, Colombia
Pirate Frog
Your after-dinner adventure.
Rum, Brown sugar, Nutmeg, Childhood nostalgia
Washed · 3-month rum-barrel finish
Carmenza Monsalve & Guillermo Álvarez · Finca Primavera
Altocielo, Huila, Colombia
Papáyo
Your coffee for discovery.
Tropical fruit, Stone fruit, Floral
Natural · raised-bed dried
Angelo Sosa · Altocielo
Finca Pachamama, Risaralda, Colombia
Zenafina Decaf
Your evening ritual.
Milk chocolate, Cacao nibs, Honey, Caramel, Vanilla
Washed · sugarcane decaf
Josué Valencia · Finca Pachamama
Mystery Toad
One lot, unnamed until it lands
§Why our coffee tastes different
Unusual by choice
Coffees most roasters never try
Rare varieties, co-ferments, thermal shock, sugarcane decaf. We buy the lots that make people ask what happened in the cup.
How the processes work →Electric roasting
No gas, no flame
Every batch is roasted light on electric machines running on 100% green energy — profiled for clarity rather than colour.
Inside the roastery →Sourcing you can check
The producer is named
Sourced directly from the farmer. Human made, human paid — small lots bought far above market rates.
See the sourcing →
Farmer-first pricing
A fair price for the people who grow it.
Human made, human paid.
We buy small lots directly from growers we know, paying far above market rates so transparent trade means true fairness. Each lot’s price is agreed with the producer, and our retail price is built from what that coffee cost at origin—not from a generic market tier.
How we sourceAtlasOrigin & passage
Where each cup
begins.
Select a coffee to see its growing country lift out of the coffee belt, and the route it travels to our roastery in Amsterdam.
Read Nomen NescioChoose a coffee
§The Art
Every label is an original painting.
Painted by Nata Orlo in answer to the coffee inside — human made, human paid. The paintings are real, and they can hang on your wall.
Beyond the beans
Get even more from these coffees.
Learn to brew them with confidence through our hands-on workshops, tastings and private sessions in Amsterdam.
Explore training№ 02Frog Club
№ 03Our Story
Philosophy, producers
and the paintings.
One continuous read: why we roast the way we do, the growers we buy from, and the original artwork on every bag.
Read our story№ 04For Businesses
Coffee for businesses that
care about quality.
Supply, education, private cuppings and consultation for cafés, restaurants, offices and hotels.
№ 05Journal
Recipes, guides and notes.
All writingWhat is specialty coffee?
A quiet definition of the term that separates a traceable, scored lot from everything else on the shelf.
Why we roast light.
Every burnt cake tastes the same. That single idea explains more about roast level than any chart we could draw.
Coffee has a clock.
Green coffee ages in the warehouse. Every bag you order makes room for the next harvest — and that decision reaches the farm faster than anything we can do alone.
How to recycle coffee.
What to do with the grounds after the cup — from the compost heap to distilling alcohol out of them.
№ 06Letters
Stay Curious.
Receive occasional updates about new coffees, Mystery Toads, producer stories, brewing inspiration, events and behind-the-scenes from the roastery.
We only write when there's something worth sharing. No discounts. No countdowns. No aggressive marketing.
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