From a small kiosk in Salalah to 29 branches nationwide — quality, identity and community in every sip.
Everything past this line is the reason it tastes the way it does.
Four things we refuse to outsource. Keep scrolling — they stack.
We handpick at the farm and follow every lot through processing. Traceable from soil to shot — no anonymous blends, no broker sacks.
Roasted in-house at our Volcano Roastery in Khazaen, Muscat. One profile, one team, zero drift between branches.
Every barista trains on our bar before they pour for you. Dialled in each morning, dialled in again after lunch.
29 branches and counting, from the Salalah kiosk that started it to the 24-hour stops on the expressway.
Average from 2,410 guests across Muscat, Salalah and Batinah.
The shaken espresso is the only reason I make it to work on time.
You can taste that it was roasted this week, not last quarter.
Their Spanish latte ruined every other Spanish latte for me.
Open at 3am and still pulling a proper shot. Respect.
Started with them in Salalah, followed them all the way to Muscat.
Ask for cardamom in the latte. Thank me later.
The baristas actually know which farm the beans came from.
Cleanest iced americano in the country, no argument.
01Iced coffee · No sugarTwo shots poured long over ice. Clean, crisp and unhidden — the cup that shows whether the roast is honest.
02Iced coffee · Milk of choiceFresh espresso dropped into chilled milk. Soft, round and steady — the one you order when you want no surprises.
03Iced coffee · House favouriteShaken hard until the crema turns to foam. Lighter body, bigger aroma, and a kick that lands before you finish it.
04Iced coffee · Lightly sweetCaramel folded through milk and espresso, finished with salt so it stays a coffee and never becomes a dessert.
05Iced coffee · Best sellerCondensed milk, cold milk and a bold ristretto on top. Rich enough to be the reason you drove out here.
Farm, lot, processing method and harvest year — on the sack, and on the record.
Farm level
Washing stationOn the bar
Green storeOwning the roastery means owning the outcome. Same profile, same team, same week — so the cup you buy in Salalah tastes like the one in Ghubrah.
Every sack is logged against its farm and lot before it touches a drum. Moisture, density and screen size on record.
Curves are built per origin, then locked so no batch drifts from the last. Same charge, same turn, same drop.
Degassed, cupped, and out to the branches inside the same fortnight. Nothing sits in a warehouse.
Pick it up, drive through, or have it sent. Delivery across Muscat, Salalah and Batinah.
