The supply line
FROM SOIL
TO SIP
A cup is a geography lesson you can drink. Tap a point on the map to see the region behind it, what it tastes like, and why it earned a place on the AURA bar.
Coffee origin
Highland Ethiopia
Ethiopia
- Grown at
- 1,900 – 2,200 m
- Season
- Harvest Nov — Feb
- In the cup
- Jasmine · Bergamot · Peach
The birthplace of the plant, and still the reference point for aromatic filter lots. Washed selections here give us the clearest, most floral cup on the bar.
HOW A LOT REACHES ATHENS
01
Chosen at the farm level
We buy lots, not blends of convenience. Every lot arrives with a producer name, a harvest window and a price we can say out loud.
02
Shipped, then rested
Green coffee travels by sea, not air, and rests before roasting. Matcha travels chilled and sealed, because oxygen is its only real enemy.
03
Roasted in small batches
Small drums, short cycles, roast dates on the bag. We serve inside three weeks of that date and stop when it passes.
04
Dialled in at Kifisias 16
Every lot gets re-tested on our own grinders and water before it is allowed on the menu. If it does not hold up, it does not get poured.
Coffee
Espresso & filter
A house espresso built from two or three origins for sweetness and body, plus a rotating single origin on filter so the bar always has something to argue about.
Matcha
Ceremonial grade only
One grade, no culinary shortcuts. Whisked to order, served hot or over ice, never pre-batched and never sweetened by default.