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Single origin, micro-lots and specialty coffees

In the process of producing an exceptional coffee, it all starts with the raw bean. The original flavor profile of the coffee bean is determined by the terroir of the coffee tree-which means the climate, temperature, soil and all the environmental characteristics that surround it. This makes the origin of coffee an important factor for its choice. Single-origin coffees come from a single geographical location, from a particular crop from one country or, in some cases, from a specific farm. Micro-lot coffees are the best production of a crop, which has been distinguished for its quality and often is cultivated and monitored particularly. Micro-lot coffees come in very small batches and represent less than 1% of the annual production of coffee. On the other hand, the definition of specialty coffee refers to Arabica varities which have been rated with 80 +/100 points. An experienced coffee roaster is challenged to choose the varieties of coffee under detailed procedures that include the evaluation of raw beans and sample roasting. In Roasters Kolektiva, our commitment is to find raw material from 4 continents and producers who cultivate ethically premium quality coffee.


Paying attention to details in every step of the process, is literally our thing. Every year we visit the farms we cooperate with in order to create honest relationships with long-term contracts. We create partnerships that aim to offer a fair price to the producers, control the quality of coffee at all stages of production, from cultivation to harvesting and processing, but also fair treatment to workers and the environment as well.

Our highly trained partners exchange opinions with the farmers and in every trip, they have the opportunity to observe every detail, learn from their expertise and high level of technical knowledge and have a taste of this crucial part of the process.

We build personal relationships with the producers to ensure the highest quality and to offer the best coffees to everyone. Our biggest secret for this, is that above all are the people. The one who planted the fruit, the one who picked it, the one who processed it, the one who roasted it, the one who packed it, the one who prepared it. That’s why every cup we serve, is a meeting point of cultures from all over the world.

After each journey the coffee travels to the last stop before its final destination. In our Roastery, our people receive the green coffee where with their passion and of course their years of experience, they start the process to give the coffee its final form. Our passion, our love for quality coffee and the fact that good coffee is everyone’s right, were these which created Kolektiva Lab, our first coffee shop in Thessaloniki, in 2018. Today Roasters Kolektiva counts 6 retail stores across Greece which combine the most modern coffee to go concept. Highly trained staff and unquestionably high-quality coffee are the secrets of our success which made every Kolektiva Lab earn quickly the consumer audience, create trusting relationships and turn every Kolektiva Lab into the mandatory daily stop for everyone.


Roasted coffee presents a striking range of flavors and aromas, a result of the combination of raw material quality and the technique of roasting. Coffee tasting is therefore necessary to evaluate the result. Coffee cupping is a method of assessing a coffee, a process that helps us to understand and to record its characteristics, peculiarities and defects. Studying coffee in its basic form, the cupper is called to appreciate some of its finest points. By following a standard procedure that allows us to study the different coffees under the same conditions, so that comparability is feasible, we create our tasting notes referring to the aroma, acidity, flavor, body and aftertaste of each. Cupping is a way of evaluating the roasting but in Roasters Kolektiva we use the procedure for much more: it helps us to make decisions about the green coffee that we will choose, to evaluate new roasting profiles or as quality control tool for existing profiles. In addition, the cupping procedure guides the experienced cuppers of Kolektiva on the blending of coffees.


Testing, recording and packaging.

Achieving an exceptional coffee does not stop here. As important is the technique of roasting, so is the ability to maintain the level of quality in production. In Roasters Kolektiva, our main concern is to provide with consistency and duration the same excellent result that you tasted when you tried our coffee for the first time. For this reason we attach particular importance to the recording of roasting and to the measurements of the results. With exquisite quality controls that include measurements of moisture, density, color of roasted beans, and paired with our tasting notes, we are able to achieve the same quality in each batch. Additionally, our goal is to get our coffee in your hands freshly roasted with unaltered its characteristics. Therefore, your coffee is roasted with your order, ground the way you choose and packaged the same day, in certified bags with degassing valve. As the elimination of carbon dioxide is a feature of freshly roasted coffee, the one-way degassing valve allows the product to eliminate gradually the gases, preventing at the same time contact with the oxygen that would cause oxidation. This way we ensure that with each Roasters Kolektiva bag you receive you enjoy coffee at its best.