Venice · Est. 1952 · Small Batch
Brewed slow, served proud.
Small-batch coffee beans, hand-roasted in our waterfront brewery since 1952. Every bag carries the smoke, stone, and soul of the lagoon city.
Every harvest we select micro-lots from family farms in Ethiopia, Colombia, and Sumatra. Slow-roasted in our waterfront drum at precise temperatures to coax the character from each bean.
"Every cup tells the story of where it grew, who picked it, and the fire that transformed it."
Johan Van Der Merwe, Head Roaster · Café Venezia
Our brewery has sat on the same waterfront in Western Cape since 1952. Three generations of the Van Der Merwe family have roasted coffee in this building, using the same slow-drum method that our grandfather Willem brought back from a trip to Ethiopia. We haven't changed the process because we haven't needed to.
The Brewery
Our roastery sits three metres from the water. We use a 1960s Probat drum roaster, still original. The smell of roasting coffee drifts across the waterfront every morning at six. Locals know it means the first batch is almost ready.
Order directly from our Venetian roastery. Every bag is roasted to order and shipped within 48 hours of leaving the drum.
