The Barn Coffee Roasters - Specialty Coffee Roaster | Unpacking Coffee [Skip to content](#main-content) [ ](https://unpacking.coffee)[ ![Unpacking Coffee Logo](/images/cuppin-logo.svg) Unpacking Coffee ](https://unpacking.coffee/dashboard) [ Coffees ](https://unpacking.coffee/coffees) [ Roasters ](https://unpacking.coffee/roasters) [ Cuppings ](https://unpacking.coffee/cuppings) [ Recipes ](https://unpacking.coffee/recipes) [ Origins ](https://unpacking.coffee/origins) [ Log in ](https://unpacking.coffee/login) [ ](https://unpacking.coffee/login "Log in") [ Register ](https://unpacking.coffee/register) [ ](https://unpacking.coffee/register "Register") [ Roasters ](https://unpacking.coffee/roasters) The Barn Coffee Roasters The Barn Coffee Roasters ======================== The Barn Coffee Roasters is a Berlin specialty coffee company founded in 2010 by Ralf Rüller, who returned from London to start a small Berlin café before adding roasting in 2012. The Barn was the first roaster in Berlin to embrace a light, Nordic roast style and uncompromising single-origin sourcing, growing from one shop to nearly a dozen Berlin cafés plus international locations. Watch Episode Read Transcript - [ The Barn ](http://thebarn.de) - [ The Barn on Instagram ](https://instagram.com/thebarnberlin/) - [ The Barn on Facebook ](https://facebook.com/THEBARNBERLIN/) - [ Standart Magazine ](http://standartmag.com) ![The Barn Coffee Roasters](/storage/roaster-profiles/206/featured.jpg) The Conversation Ray: This week we’re discussing The Barn, in Berlin, Germany. We discovered this coffee because it was shipped along with the issue of Standart. Kandace: Yeah, it sounds like this is the first time they’ve shipped coffee with their subscription, so that was a good way to learn about this coffee. Ray: In fact, we’re trying one right now. Kandace: Yes. Ray: Ah, this is the Mbirizi. Kandace: Mmhm (Cut to music) Ray: The Barn started in 2010. Serving coffee from... Kandace: Square Mile. Ray: Yes, in London. Kandace: Yeah. Ray: Not being satisfied with that they, decided that they really wanted to… Kandace: Well, I think they liked the coffee but they had a burning desire to like roast their own right... Ray: Yeah. In 2012, they started roasting, and sourcing and just doing a great job. I talked to Ralf, the owner and head roaster. Ralf: My name is Ralf Rüller, the owner and the founder of The Barn. I decided to roast two years after opening my first coffee shop. I got infected by the coffee virus. I started roasting, which was a great, great, thing for me. And what we push very hard is to be the best and to present the highest quality ah which is a niche, but it’s growing very fast. I think the greatest thing for me, when we look at where is the product coming from a farmer—he or she—working incredibly hard to push out a high quality product. You know, we don’t start this to make the world better. We do this because we are really greedy and we want this like fantastic product, but ah, and at the same time we can only like achieve that if we give the farmer more money, and more knowledge, and empower them. Ray: The head barista there, serves whatever they’re roasting right then and takes notes and at the end of the day shares those notes with the roasters. Like feedback. Seems fantastic. It Seems like everyone should do that. Kandace: So I find their roastery in particular to be interesting. Ray: Mmhm Kandace: No music. Ray: No music, yeah. Kandace: No buggies. But the idea is that you would come in and you would relax, slow down, talk to your barista… Ralf: It was very important to us to to showcase this, The Barn Roastery here, by breaking habits very drastically and to give us like a very distinct identity which was very controversial. We really wanted to make sure when someone enters the room they go like, “Oh what is this?” There’s no armchairs, there’s no menu, there’s no music. People are talking to each other and not talking to a laptop and so just look at each other and be in the space not in cyber space and create this like, coffee house atmosphere that you had in the 50’s where someone would read a paper and then flirt with the person across the room and some to really and or to talk to the server and the barista and that is what we wanted to create and we did it so drastically so that people really like, talked about like there’s something completely different in there to get used to it. Ray: So what do you think of the logo Kandace? Kandace: Well I enjoy the simplicity of it. I think about the roastery that he describes which was sort of like a calm place like listen, think about coffee. And I really like how it’s super clean and clear and there’s one identifying mark and it’s something that when you see on these bigger pieces it’s just it’s like, instantly recognizable, but then it also looks good on this. Ray: Yeah it is very recognizable, and it’s almost a folk art-esque kind of a design. Kandace: Yeah. And I love that this the mark is like the only part of it that is kind of...but it does feel very handcrafted and...this feels like someone drew it right? Not on a computer, but like someone probably drew it and scanned it or something like that. And I think about how they talk about roasting their coffee and it’s all hand roasted. Ray: Everything. They do everything by hand…. Kandace: ...everything by hand and so it also plays really well. I think their identity matches the way they talk about themselves, really nicely. Ray: The Barn Coffee Roasters, Berlin. Awesome. Watch the Show https://vimeo.com/155327743 The Conversation Ray: This week we’re discussing The Barn, in Berlin, Germany. We discovered this coffee because it was shipped along with the issue of Standart. Kandace: Yeah, it sounds like this is the first time they’ve shipped coffee with their subscription, so that was a good way to learn about this coffee. Ray: In fact, we’re trying one right now. Kandace: Yes. Ray: Ah, this is the Mbirizi. Kandace: Mmhm (Cut to music) Ray: The Barn started in 2010. Serving coffee from... Kandace: Square Mile. Ray: Yes, in London. Kandace: Yeah. Ray: Not being satisfied with that they, decided that they really wanted to… Kandace: Well, I think they liked the coffee but they had a burning desire to like roast their own right... Ray: Yeah. In 2012, they started roasting, and sourcing and just doing a great job. I talked to Ralf, the owner and head roaster. Ralf: My name is Ralf Rüller, the owner and the founder of The Barn. I decided to roast two years after opening my first coffee shop. I got infected by the coffee virus. I started roasting, which was a great, great, thing for me. And what we push very hard is to be the best and to present the highest quality ah which is a niche, but it’s growing very fast. I think the greatest thing for me, when we look at where is the product coming from a farmer—he or she—working incredibly hard to push out a high quality product. You know, we don’t start this to make the world better. We do this because we are really greedy and we want this like fantastic product, but ah, and at the same time we can only like achieve that if we give the farmer more money, and more knowledge, and empower them. Ray: The head barista there, serves whatever they’re roasting right then and takes notes and at the end of the day shares those notes with the roasters. Like feedback. Seems fantastic. It Seems like everyone should do that. Kandace: So I find their roastery in particular to be interesting. Ray: Mmhm Kandace: No music. Ray: No music, yeah. Kandace: No buggies. But the idea is that you would come in and you would relax, slow down, talk to your barista… Ralf: It was very important to us to to showcase this, The Barn Roastery here, by breaking habits very drastically and to give us like a very distinct identity which was very controversial. We really wanted to make sure when someone enters the room they go like, “Oh what is this?” There’s no armchairs, there’s no menu, there’s no music. People are talking to each other and not talking to a laptop and so just look at each other and be in the space not in cyber space and create this like, coffee house atmosphere that you had in the 50’s where someone would read a paper and then flirt with the person across the room and some to really and or to talk to the server and the barista and that is what we wanted to create and we did it so drastically so that people really like, talked about like there’s something completely different in there to get used to it. Ray: So what do you think of the logo Kandace? Kandace: Well I enjoy the simplicity of it. I think about the roastery that he describes which was sort of like a calm place like listen, think about coffee. And I really like how it’s super clean and clear and there’s one identifying mark and it’s something that when you see on these bigger pieces it’s just it’s like, instantly recognizable, but then it also looks good on this. Ray: Yeah it is very recognizable, and it’s almost a folk art-esque kind of a design. Kandace: Yeah. And I love that this the mark is like the only part of it that is kind of...but it does feel very handcrafted and...this feels like someone drew it right? Not on a computer, but like someone probably drew it and scanned it or something like that. And I think about how they talk about roasting their coffee and it’s all hand roasted. Ray: Everything. They do everything by hand…. Kandace: ...everything by hand and so it also plays really well. I think their identity matches the way they talk about themselves, really nicely. Ray: The Barn Coffee Roasters, Berlin. Awesome. Watch the Show https://vimeo.com/155327743 No coffee offerings have been added for this roaster yet. Log In to Cup Log in to your account Enter your email and password to continue Email address Password Remember me Cancel Log in Need an account? [Sign up](https://unpacking.coffee/register?intended=https%3A%2F%2Funpacking.coffee%2Fcupping%2Fnew%3Froaster_id%3D206) Log In to Cup Log in to your account Enter your email and password to continue Email address Password Remember me Cancel Log in Need an account? [Sign up](https://unpacking.coffee/register?intended=https%3A%2F%2Funpacking.coffee%2Fcupping%2Fnew%3Froaster_id%3D206) 0 Coffee Offerings 0 Total Cuppings Added 1 year ago Roaster Details Website [ thebarn.de ](https://thebarn.de) Established 2010 Location City Berlin Country Germany Use filters or recent searches to refine your results. Press Esc to close. Filters 12 showing Users 0 Coffees 0 Roasters 0 Recipes 0 Explore featured coffees Start typing to search across the entire database. [ ### [ Nelson Flores ](https://unpacking.coffee/coffees/185-nelson-flores) by [ Sweet Bloom Coffee Roasters ](https://unpacking.coffee/roasters/201-sweet-bloom-coffee-roasters) Process Washed Species Arabica Varieties [Pacamara](https://unpacking.coffee/varieties/27-pacamara) Country [El Salvador](https://unpacking.coffee/origins/el-salvador) Region Chalatenango Elevation 1632m First noted Aug 16, 2026 0 cuppings ](https://unpacking.coffee/coffees/185-nelson-flores) [ ### [ Takele Mammo ](https://unpacking.coffee/coffees/184-takele-mammo) by [ Cat & Cloud Coffee ](https://unpacking.coffee/roasters/44-cat-cloud-coffee) Process Washed Varieties [Wild Heirloom Ethiopia Arabica Cultivars](https://unpacking.coffee/varieties/93-wild-heirloom-ethiopia-arabica-cultivars) Country [Ethiopia](https://unpacking.coffee/origins/ethiopia) Region Yirgacheffe Elevation 1800 - 2100m Source Takele Mammo Denbi First noted Aug 14, 2026 Last tasted Aug 14, 2026 2 cuppings [ rooibos](https://unpacking.coffee/flavors/249 "rooibos") [ apricot](https://unpacking.coffee/flavors/4 "apricot") [ dried strawberry](https://unpacking.coffee/flavors/248 "dried strawberry") [ black tea](https://unpacking.coffee/flavors/65 "black tea") [ watermelon](https://unpacking.coffee/flavors/111 "watermelon") ](https://unpacking.coffee/coffees/184-takele-mammo) [ ### [ Juan Puerta Mango ](https://unpacking.coffee/coffees/183-juan-puerta-mango) by [ Resident Coffee Roasters ](https://unpacking.coffee/roasters/296-resident-coffee-roasters) Process Co-fermented and experimental (Mango) Varieties [Castillo](https://unpacking.coffee/varieties/13-castillo) Country [Colombia](https://unpacking.coffee/origins/colombia) Region Quindío Elevation 1386m Source La Sirena First noted Aug 11, 2026 Last tasted Aug 11, 2026 3 cuppings [ mango](https://unpacking.coffee/flavors/15 "mango") [ mango lollipop](https://unpacking.coffee/flavors/246 "mango lollipop") [ fruit rollup](https://unpacking.coffee/flavors/245 "fruit rollup") [ jumex mango nectar](https://unpacking.coffee/flavors/247 "jumex mango nectar") [ cream](https://unpacking.coffee/flavors/86 "cream") ](https://unpacking.coffee/coffees/183-juan-puerta-mango) [ ### [ Fondo Paez ](https://unpacking.coffee/coffees/182-fondo-paez) by [ Amavida Coffee Roasters ](https://unpacking.coffee/roasters/294-amavida-coffee-roasters) Certifications Organic Country [Colombia](https://unpacking.coffee/origins/colombia) Source Fondo Paez Cooperative First noted Aug 09, 2026 Last tasted Aug 09, 2026 1 cupping [ brown sugar](https://unpacking.coffee/flavors/28 "brown sugar") [ apricot](https://unpacking.coffee/flavors/4 "apricot") [ caramel](https://unpacking.coffee/flavors/23 "caramel") ](https://unpacking.coffee/coffees/182-fondo-paez) [ ### [ Santa Maria ](https://unpacking.coffee/coffees/181-santa-maria) by [ The Boy & The Bear ](https://unpacking.coffee/roasters/292-the-boy-the-bear) Process Anaerobic Natural Varieties [Tabi](https://unpacking.coffee/varieties/70-tabi) Country [Colombia](https://unpacking.coffee/origins/colombia) Region Santander Source Hacienda Cafetera La Pradera First noted Aug 09, 2026 Last tasted Aug 09, 2026 1 cupping [ black tea](https://unpacking.coffee/flavors/65 "black tea") [ dried fig](https://unpacking.coffee/flavors/138 "dried fig") [ dark chocolate](https://unpacking.coffee/flavors/34 "dark chocolate") ](https://unpacking.coffee/coffees/181-santa-maria) [ ### [ San Antonio La Paz ](https://unpacking.coffee/coffees/180-san-antonio-la-paz) by [ Water Avenue Coffee ](https://unpacking.coffee/roasters/291-water-avenue-coffee) Process Washed Varieties [Caturra](https://unpacking.coffee/varieties/12-caturra), [Bourbon](https://unpacking.coffee/varieties/9-bourbon), [Castillo San Ramon](https://unpacking.coffee/varieties/100-castillo-san-ramon) Country [Guatemala](https://unpacking.coffee/origins/guatemala) Region Sierra de Las Minas Elevation 1200-1400m First noted Aug 05, 2026 Last tasted Aug 05, 2026 1 cupping [ orange](https://unpacking.coffee/flavors/17 "orange") [ caramel](https://unpacking.coffee/flavors/23 "caramel") [ black walnut syrup](https://unpacking.coffee/flavors/244 "black walnut syrup") ](https://unpacking.coffee/coffees/180-san-antonio-la-paz) [ ### [ Ethiopian Kercha ](https://unpacking.coffee/coffees/179-ethiopian-kercha) by [ Cat & Cloud Coffee ](https://unpacking.coffee/roasters/44-cat-cloud-coffee) Country [Ethiopia](https://unpacking.coffee/origins/ethiopia) Region Guji First noted Aug 03, 2026 Last tasted Aug 03, 2026 1 cupping [ milk chocolate](https://unpacking.coffee/flavors/33 "milk chocolate") [ cane sugar](https://unpacking.coffee/flavors/29 "cane sugar") [ vanilla](https://unpacking.coffee/flavors/27 "vanilla") [ strawberry ice cream](https://unpacking.coffee/flavors/243 "strawberry ice cream") ](https://unpacking.coffee/coffees/179-ethiopian-kercha) [ ### [ Finca Santa Cruz Washed ](https://unpacking.coffee/coffees/178-finca-santa-cruz-washed) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Varieties [Typica](https://unpacking.coffee/varieties/34-typica), [Bourbon](https://unpacking.coffee/varieties/9-bourbon) Country [Mexico](https://unpacking.coffee/origins/mexico) Region Chiapas Harvest 2026 Source José And Karina Argüello First noted Jul 28, 2026 Last tasted Aug 04, 2026 3 cuppings [ chocolate](https://unpacking.coffee/flavors/108 "chocolate") [ earl grey tea](https://unpacking.coffee/flavors/242 "earl grey tea") [ citrus](https://unpacking.coffee/flavors/110 "citrus") [ grapefruit](https://unpacking.coffee/flavors/20 "grapefruit") [ lime](https://unpacking.coffee/flavors/19 "lime") ](https://unpacking.coffee/coffees/178-finca-santa-cruz-washed) [ ### [ Gamaliel Ríos Ortíz ](https://unpacking.coffee/coffees/177-gamaliel-rios-ortiz) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Honey Varieties [Peñasco](https://unpacking.coffee/varieties/99-penasco), [Typica](https://unpacking.coffee/varieties/34-typica) Country [Mexico](https://unpacking.coffee/origins/mexico) Region Chiapas Harvest 2025 Source La Concordia First noted Jul 21, 2026 Last tasted Jul 21, 2026 1 cupping [ peach](https://unpacking.coffee/flavors/3 "peach") [ citrus](https://unpacking.coffee/flavors/110 "citrus") [ caramel](https://unpacking.coffee/flavors/23 "caramel") [ butterscotch](https://unpacking.coffee/flavors/32 "butterscotch") ](https://unpacking.coffee/coffees/177-gamaliel-rios-ortiz) [ ### [ Finca Santa Cruz Natural ](https://unpacking.coffee/coffees/176-finca-santa-cruz-natural) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Varieties [Geisha](https://unpacking.coffee/varieties/16-geisha) Country [Mexico](https://unpacking.coffee/origins/mexico) Region Chiapas Source Finca Santa Cruz First noted Jul 19, 2026 Last tasted Jul 19, 2026 1 cupping [ chilled red wine](https://unpacking.coffee/flavors/240 "chilled red wine") [ lime](https://unpacking.coffee/flavors/19 "lime") [ cacao nibs](https://unpacking.coffee/flavors/241 "cacao nibs") ](https://unpacking.coffee/coffees/176-finca-santa-cruz-natural) [ ### [ Ecuador - Finca La Noria ](https://unpacking.coffee/coffees/175-ecuador-finca-la-noria) by [ SK Coffee ](https://unpacking.coffee/roasters/290-sk-coffee) Process Washed Varieties [Typica Mejorado](https://unpacking.coffee/varieties/91-typica-mejorado) Country [Ecuador](https://unpacking.coffee/origins/ecuador) Region Loja Elevation 2170m Source Finca La Noria First noted Jul 16, 2026 Last tasted Jul 16, 2026 2 cuppings [ vanilla](https://unpacking.coffee/flavors/27 "vanilla") [ watermelon](https://unpacking.coffee/flavors/111 "watermelon") [ grapefruit](https://unpacking.coffee/flavors/20 "grapefruit") [ calamansi](https://unpacking.coffee/flavors/239 "calamansi") ](https://unpacking.coffee/coffees/175-ecuador-finca-la-noria) [ ### [ Honduras Byron Hernandez ](https://unpacking.coffee/coffees/174-honduras-byron-hernandez) by [ Heart Coffee Roasters ](https://unpacking.coffee/roasters/47-heart-coffee-roasters) Process Washed Varieties [Pacas](https://unpacking.coffee/varieties/28-pacas) Country [Honduras](https://unpacking.coffee/origins/honduras) Region Santa Barbara Elevation 1820m First noted Jul 14, 2026 Last tasted Jul 14, 2026 1 cupping [ cantaloupe](https://unpacking.coffee/flavors/238 "cantaloupe") [ raspberry](https://unpacking.coffee/flavors/6 "raspberry") [ honeysuckle](https://unpacking.coffee/flavors/62 "honeysuckle") ](https://unpacking.coffee/coffees/174-honduras-byron-hernandez)