Datura is a micro-roastery in Paris focused on seasonal coffees. It chooses green coffees for their aromatic character, with the aim of letting the terroir and the producers’ work show in the cup. Rather than roasting to set espresso or filter profiles, it adjusts the profile to each coffee. Roasting happens in the first days of each week, and orders ship by Friday.

Most of the range is geisha, from estates in Panama such as Elida, Hacienda La Esmeralda, Kotowa and Bambito, from Gesha Village in Ethiopia, and from Colombia and Costa Rica. Ethiopian landrace lots and a Kenyan SL28 and SL34 sit alongside them. Many of Datura’s releases have explored fermentation-forward profiles. In October 2026 it added a classic washed geisha from Bambu, the highest plot at Los Lajones in Boquete, Panama, where Graciano Cruz dries the coffee on raised bamboo beds. The team visited the farm in March 2026.

Datura’s recipes are starting points rather than rules. The espresso recipes are built on a Slayer machine and the pour-over on a Hario V60, with water at around 60ppm for pour-over and 120ppm for espresso and the grind set by extraction time. Datura also sells wholesale and ships worldwide.

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Coffee on the shelf

Photograph: Datura