Marento World.
Everything behind a good cup. No jargon, all heart.
The roast, a sensory decision.
To roast is to transform. From the green bean to the final profile there are dozens of decisions: temperature, time, rhythm. We make them in small batches, listening to each one.
Balanced · sweet · caramel
The balance point: caramel sweetness, round body and a clean finish.
Every method, a character.
V60, AeroPress, espresso… There's no better method, only the one that best expresses each coffee. The very same coffee can taste different depending on how you brew it.
Hover or tap each method
Size matters.
The grind is the first gesture of extraction. Too fine turns bitter, too coarse turns watery. The right point shifts with every method.
90% of your cup.
A cup of coffee is, above all, water. Its temperature, its mineral content and how you pour it matter as much as the bean itself.
That is why we care about its temperature, its minerality and how it is poured.
A journey that begins far away.
Before reaching Almuñécar, coffee has been cherry, seed and green bean. Tracing that journey is to understand why each origin tastes different.
1Green bean
The seed of the coffee fruit, still unroasted: dense, vegetal and full of potential.
2Selection
Bean by bean, whatever falls short is set aside. Only coffee worth it moves on.
3Roast
Heat awakens sugars and aromas. The profile is born here, roasted in small batches in Almuñécar.
- 4
Grind
Just before brewing, the bean is ground to the exact point of the method.
5Cup
The end of the journey: aroma, body and character in the cup in front of you.
Specialty is not a label.
It's traceability, freshness and respect for the bean. Just pure coffee: no burnt sugar, no shortcuts. Honest coffee, with origin, well roasted.
From knowledge to the cup.
Now that you know what lies behind it, discover our coffees or come and taste them in Almuñécar.