VELORA / COFFEE ATELIER
FROM ORIGIN TO RITUAL.
Coffee shaped by place, perfected by precision, completed in the cup.
VELORA / COFFEE ATELIER
Coffee shaped by place, perfected by precision, completed in the cup.
01 / ORIGIN
ETHIOPIA
YIRGACHEFFE
Every coffee begins with a place.
1,980M
Altitude, climate and soil shape the possibility long before roasting begins.
02 / TRANSFORMATION
WHAT WE CALL A BEAN BEGINS AS A FRUIT.
Inside every cherry, layers of biology protect the seed that eventually becomes coffee.
THE FRUIT
FRUIT / SEED / STRUCTURE
ONE FRUIT. TWO SEEDS. ENDLESS VARIABLES.
03 / THE ROAST
FIRE IS NOT THE INGREDIENT. CONTROL IS.
Roasting is the controlled transformation of structure, chemistry and time.
160°CDRYING
185°CYELLOWING
210°CDEVELOPMENT
DROPEND OF ROAST
FIRST CRACK
200°C
GREEN → YELLOW → CINNAMON → ROASTED
ROASTED IN BUDAPEST
VELORA / ROASTING ATELIER
04 / SIGNATURE COLLECTION
THREE EXPRESSIONS. ONE STANDARD.
Three coffees. Three personalities. One approach to origin, roast and precision.
Nº01 / LUMEN
ETHIOPIA / YIRGACHEFFE
JASMINE · BERGAMOT · WHITE PEACH
LIGHT ROAST
Nº02 / TERRA
COLOMBIA / HUILA
RED APPLE · CARAMEL · CACAO
MEDIUM ROAST
Nº03 / NOCTURNE
SIGNATURE ESPRESSO
DARK CHOCOLATE · HAZELNUT · BLACK CHERRY
05 / EXTRACTION
18 GRAMS. 28 SECONDS. ONE MOMENT.
Precision becomes ritual at the moment water meets coffee.
18.0 GDOSE
93°CWATER
9 BARPRE-INFUSION
28 SECEXTRACTION
EVERYTHING BEFORE THIS WAS FOR THIS MOMENT.
06 / VELORA HOUSE
NOT A COFFEE SHOP. A PLACE BUILT AROUND COFFEE.
Roasted here. Extracted here. Served here.
BUDAPEST
ROASTED HERE. SERVED METRES AWAY.
STAY A LITTLE LONGER.
CRAFT IS HUMAN.
07 / THE SHOP
TAKE THE RITUAL HOME.
Coffee. Objects. Tools for a ritual worth repeating.
COFFEE
DISCOVER THE COLLECTIONCERAMICS
VIEW OBJECTSBREWING
THE HOME RITUAL
