Cafeistas is the specialty project of Coffee Republic, started in 2011 under the line “The Complete Coffee Experience”. In the industrial area of Peristeri, in the west of Athens, the whole operation sits in one building open to visitors: production, roasting, packing and storage, the coffee shop at the front, and on the first floor the Cafeistas Training Campus, certified as an SCA Premier Training Campus. A large glass window separates the coffee shop from the roastery, so the roasting can be watched from the tables.

By its own account Cafeistas was the first coffee company in Greece to roast on Loring machines, and roasts every day on a Loring S35 Kestrel and an S70 Peregrine. It chooses organic, single-origin and single-estate coffees and rare microlots from small farms, and the team cups them every week in its lab. Because of the roasting technology, most coffees need more than 30 days after roasting to reach their sweet point. The range takes in a Gesha from Luz Helena Salazar in Quindío, a natural from the Brazilian farm that won the natural category of the Cup of Excellence 2025, and two blends: Moja, its first year-round mix of African coffees, and Dos, a mix of Latin American coffees.

In the coffee shop, every Cafeistas coffee can be ordered as espresso or as filter by several brewing methods, and the retail corner sells beans, ground to order, capsules, tools and merchandise. Cafeistas has met the requirements of the DIO organic certification body since 2017, has covered its electricity with rooftop solar panels since 2023, gives 1% of its revenue to carbon removal through Stripe Climate, and buys coffee from women’s cooperatives in the Democratic Republic of Congo and Guatemala.

Coffee on the shelf

Photograph: Cafeistas