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“1835 Coffee Lab, is a specialty Coffee chain with a sustainable approach, focused 100% on coffee and everything that revolves around it, using mainly Galápagos coffee, and from other Ecuadorian origins. As a responsible company for the environment care, we create an atmosphere in which everyone is aware of the care of the planet, and being consistent with it, our coffee shop was built with recycled materials, with an innovative and unique design that envelops our customers with this concept, and it is always pleasing to return, for our extraordinary special coffee, exceptional baristas and incredible foods, conjugated in a friendly and ecological atmosphere never seen before in the country.”



Our quality Arabica coffees are grown at high altitudes and require rich soil, lots of rain and semi-shade for ideal growing conditions. These factors greatly influence the flavor and characteristics of the coffee


The coffee cherries are carefully hand-picked due to the mountains terroir in which they grow. Once the coffee cherries are picked, they are sorted by hand or machine to make sure that only the ripest are going to be processed


Fruit is processed in one of three ways, the dry method, wet method or honey method, according to what we want to serve to our customers.

Drying Out

The processed fruit is dries for almost two weeks, drying at approximately 10-12% moisture.


When temperature reach around 200 degrees centigrade, the beans begin to roast, giving them a brown color and releasing the flavor and aroma. Beans are kept moving through the whole process to ensure they don’t burn.


We roast small quantities of beans, grind them down and infuse in carefully controlled boiling water, to taste the aroma and test for different beans in the same and different roasts.


A journey from the birth of a coffee bean to your cup.