Salvatge Coffee roasts in Barcelona and is a mix of art, science and rebellion. The tagline is “Tostamos en Barcelona con alma salvaje”. Salvatge roasts every week and only buys coffees that score above 85 points on the SCA scale. Its sourcing is direct trade with producers it trusts, without intermediaries, and its roasting and packaging are chosen to limit environmental impact.

There are two shops. The first is in Gràcia; the second, Moll de la Fusta, is a counter inside the Terminal Nord cruise terminal on the Moll de Barcelona. The online shop sells the same coffees in 250 g, 1 kg and 2 kg bags, whole bean or ground for eight methods, with a subscription and a wholesale programme that offers businesses training and professional equipment. Alongside the coffee there are ceramic mugs, a reusable takeaway cup, a T-shirt and a book, “Coffee Exploration: El Código Salvatge”, by Edwin Chaverra, head of the company.

The range is sorted into three lines. Tradicional covers medium roasts for espresso and moka from Colombia and Brazil. Exótico holds the lighter single origins from Ethiopia, Kenya, Colombia and Nicaragua, several of them anaerobic naturals. Experimental is the line for unusual processes, currently an anaerobic natural SL28 from El Salvador. Limited editions such as the Dawn Buster, a Sidra Bourbon from Finca Las Brisas in Huila sold with a book about the farm, sit on top. The current retail range is listed below with the roaster’s own tasting notes.

Coffee on the shelf

Photograph: Salvatge Coffee