Rasif Coffee Visit us

Jeddah, Saudi Arabia Est. 2014 21.5433° N, 39.1728° E

Coffee, unhurried.

We roast our beans every week and brew them in front of you. A quiet room in the middle of the neighbourhood, open from seven in the morning.

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—:— Arabia / Jeddah
  • Al Rawdah 7:00 am – 11:00 pm
  • Today 7:00 am – 11:00 pm

On bar today Guji, Ethiopia

Guji, Ethiopia 1,950 masl · Washed · 87.5 Huila, Colombia 1,720 masl · Honey · 86.75 Nyeri, Kenya 1,800 masl · Washed · 88.25 Roasting Tue & Sat in the room Free cupping Saturdays, 10 am

01 — Origin

Lots on bar
3
Producers
3
Avg. altitude
1,823 masl
Avg. cupping
87.5
Contracts
Direct

We buy from three farms, and we buy the whole lot.

Buying an entire lot means we cannot hide a bad decision by blending it away. It also means when Tesfaye in Guji has a difficult season, that is our difficult season too — which is roughly the point. We pay above the Fair Trade floor, we publish what we paid, and we go back every year.

Green coffee arrives at the Al Rawdah roastery in 60 kg GrainPro-lined bags. It rests two weeks. Then we start cupping.

Ethiopia

Guji

87.5SCA

Bergamot, white peach, jasmine.

  • Producer Suke Quto
  • Altitude 1,950–2,100 masl
  • Process Washed
  • Varietal Heirloom
  • Agtron 62

Colombia

Huila

86.75SCA

Red apple, panela, cocoa nib.

  • Producer La Esperanza
  • Altitude 1,720 masl
  • Process Honey
  • Varietal Caturra, Castillo
  • Agtron 55

Kenya

Nyeri

88.25SCA

Blackcurrant, tomato leaf, cane sugar.

  • Producer Gathaithi Coop
  • Altitude 1,800 masl
  • Process Washed
  • Varietal SL28, SL34
  • Agtron 58

196°C Charge

02 — Roast

Charge

Guji, Ethiopia · 12 kg drum
Batch 4 of 6 · Tuesday

Bean temperature curve for an 11 minute 40 second roast Temperature drops from the 196 °C charge to a turning point of 88 °C at 1:40, then climbs through drying and Maillard to first crack at 191 °C at 9:35, dropping at 208 °C. 80 115 150 185 220 0:00 5:50 11:40 °C FIRST CRACK 9:35
Elapsed
0:00
Bean temp
196°C
Rate of rise
0.0°/min
Dev. ratio
0%

0:00Charge — Green beans hit a 196 °C drum. The probe falls off a cliff and we wait.

The log

Eleven minutes, ten seconds.

  1. 0:00 Charge Green beans hit a 196 °C drum. The probe falls off a cliff and we wait.
  2. 1:40 Turning point 88 °C. The bean stops losing heat and starts taking it. Everything after this is ours to ruin.
  3. 4:20 Drying end Moisture leaves the seed. Grassy becomes bready. The roastery starts to smell like a bakery.
  4. 7:50 Maillard Sugars meet amino acids. This is where the body comes from, and where we go slow.
  5. 9:35 First crack An audible snap, like distant popcorn. Steam escapes. Coffee becomes coffee.
  6. 11:10 Drop 208 °C, 14.2% development ratio, Agtron 62. The last ninety seconds decided everything.

04 — Visit

District
Al Rawdah
Opens
7:00 am
Closes
11:00 pm
Friday
from 2:00 pm
Wi-fi
Yes

One room, one roaster, open from seven.

The room has real chairs, outlets that work, and a bar you can sit at and ask questions across. The hours below are live — if it says open, the lights are on right now.

Said about us

Nice things, mostly.

“They hand you the score sheet without being asked twice. I did not know I wanted that.”
Noura M.Regular, most mornings
“The Kenya tastes like blackcurrant cordial and I have not shut up about it since March.”
Abdullah K.Lives on the street behind
“Open at seven. Actually open at seven. That is practically a love letter.”
Sarah H.Works from the corner table

The room is quiet right now

Come sit with us.

We open at seven. There is a seat at the bar, the roaster is usually running, and someone will happily explain what a turning point is before you have finished your first cup.

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