The Story
Father Coffee was born from equal parts dissatisfaction and optimistic desire. The founders really just wanted really good coffee in Jo’burg, but, in 2012, they couldn’t find it. They loved the coffee scene in Cape Town and abroad, where you could get great coffee in a lot of cafes and felt like Joburg was missing the same vibe.
So, they set out to try change that. They knew they had to roast because that would give them control over the kind of coffees they wanted to serve, it also meant they’d be able to support other brands with a desire to serve better coffee too.
With not much of a market for specialty coffee they opened up their first roastery and cafe in Braamfontein in 2013 when their roaster arrived.
Born in Braamfontein (the original store has since closed), Father Coffee has been highly regarded by coffee aficionados from the start. With a popular cafe and store at The Zone in Rosebank, in August 2021 Father Coffee moved its roastery to a new branch in Kramerville design district, taking the brand from a small sidewalk stop to a mega coffee emporium.
The roastery has evolved dramatically from its humble beginnings. Father is a fantastic company that has earned its place among the world’s best roasters over the past few years. They first opened in Johannesburg in 2013 and have been at the forefront of Africa’s coffee industry ever since.
As SA Barista Champion ‘24 , the company has demonstrated its commitment to excellence in coffee preparation and education.
Sourcing & Relationships
Father Coffee seeks out coffees that are exemplars of provenance, varietal, and processing and then roasts them.
The roastery releases around 60 or so coffees each year , indicating a diverse and carefully curated sourcing program that spans multiple origins and seasons.
They consistently work with really delicious beans from great producers all over the world , with coffees from all over the world; such as the Konga Natural Yirgacheffe from Ethiopia or the Finca El Morito from Guatemala. While specific details about their direct relationships with producers are limited, they work with world-renowned producers like Diego Bermudez , suggesting connections to innovative processing techniques and high-quality lots.
The team uses cupping sessions as quality control, tasting and selecting their best roasts by tasting them next to each other. It’s a quality control method that ensures only the best gets to your bag of beans. It also helps to identify the delicious flavour notes they put on their bags which help you to make your choice from their wide range of available coffees. This rigorous approach to quality assessment extends to daily cupping sessions, ensuring consistency across their extensive offerings.
Roasting Philosophy
Father Coffee operates with what they describe as a focus on “exemplars of provenance, varietal, and processing” , indicating a respect for the inherent qualities of each coffee rather than imposing a house style. They have trained their palates to identify defects, whether it be in the green bean (i.e. before they’re roasted) or whether there’s something slightly off in the roasting process.
Father Coffee in Kramerville is located in an immense warehouse-like space. Of course it’s pared-down and chic in that understated urban way that Father Coffee has perfected, and staffed by a serious team of baristas.
It also has the look of a laboratory with an in-house bakery behind glass – those excellent cinnamon buns and almond croissants demand scientific precision. This laboratory aesthetic reflects their methodical approach to both roasting and broader food preparation.
The roastery takes a seasonal approach to their offerings, with components changing throughout the year while maintaining quality standards. The company releases around 60 speciality coffees each year, which can be brewed in its cafés or wholesaled to be enjoyed at home. Father Coffee cycles through these speciality coffees on its menus, with around eight offered at a time.
What to Try
Their signature blend, Heirloom, is their idea of what a traditional coffee should taste like. Warm, comfy, and easy.
Components are seasonal, so this coffee evolves constantly. The intent, however, remains the same—great flavour, body, and balance.
The Heirloom Blend is their idea of how traditional coffee should taste: balanced, flavourful, easy. This brew is ideal for espresso and perfect with milk – a real people pleaser!
For single origins, their Bombe coffee is a beautifully complex offering that reflects the mastery of the people who grew and processed it. Named after the Bombe Mountains from where it is grown, this lot was processed at a wet mill run by two experts: agronomist Atkilt Dejene (who worked with the award-winning Gesha Village project) and processing specialist Eyasu Bekele.
If you are a major coffee aficionado, splash out on one of their ultra-exclusive limited-edition brews.
Father Coffee also has exclusive batch brews during the week, which can be tried at its Kramerville café, cycling through speciality coffees on its menus, with around eight offered at a time. The company’s reputation for exceptional coffee is well-established, with anyone who has had Father Coffee telling you that it is a life-changing experience that can turn you into a coffee snob overnight.