The Barcelona roasters changing your next cup

A roaster changes more than the name on a bag. It chooses which coffees to bring in, how to roast them and how much of the growing story to pass on. For a drinker, that can turn a familiar daily habit into a series of very different cups.

Four Barcelona businesses make a useful introduction. We have selected them for their published coffee offerings and their connection between roasting and cafés, rather than for a ranking or an award.

Three Marks: follow the lot

Three Marks pairs its Ausiàs Marc café with a roastery and academy. In its catalogue, individual coffees carry their own growing region, variety and process: a washed SL28 from Costa Rica sits alongside natural Ethiopian lots and a washed Panama Geisha.

The useful habit here is to compare the details. Country alone cannot tell you what a coffee will be; variety and processing add a more precise starting point.

NOMAD: one origin, more than one direction

NOMAD began in Barcelona in 2014 after its earlier London coffee-cart project. It roasts its own coffees and publishes separate filter and espresso listings for some lots.

That is a useful distinction for a directory to preserve. Two listings with the same growing origin can represent different roast uses. We keep those records separate so you can follow the bag you actually bought.

SlowMov: the story travels with the coffee

Founded in 2015 by François and Carmen, SlowMov describes a practice that connects the finished product to the people growing it. Its public catalogue includes origins, processes and varieties; its own story also discusses producer relationships, bulk sales and compostable bags.

The point is not to turn packaging into a quality score. It is to make more of the choices around the coffee visible.

Abyss: the roastery and the café in the same conversation

Abyss’s roastery café on Diagonal offers a direct place to begin. Its published coffee categories include espresso, filter and decaf, and individual listings set out producer or station information alongside growing facts.

Our invitation is simple: use that information, try a coffee that interests you and record your own experience. The next cup does not have to be the same as the last.

Keep the recommendation personal

These are editorial starting points based on official information checked on 17 October 2026. They are not a measured claim that one roaster is better than another. In the app, you can save the actual bean, add a recipe and remember what you thought.