Holy Bean Coffee & Cocktails

Light roasts from a micro roastery on Funen, poured in Nørrebro until the cocktail shakers come out. Holy Bean opened its Copenhagen room in 2025 to bring the roastery’s light-roasted coffee to the capital, and the day runs from filter to mixed drinks without changing venues.

A light-roast programme with names on it

The roasting style is the clearest reason to visit. Holy Bean roasts light, aiming for delicate, floral and fruity character, and roasts each coffee according to its origin, processing and intended flavour. Espresso coffees go a little darker than the filter roasts so they hold their character through milk.

The coffees are named rather than generic. Summer Coffee, or Sommerkaffe, sits alongside Ethiopia Suke Quto and Ethiopia Shakisso, Kenya Kiamutuira, Honduras Comsa, El Salvador San Francisco, a Peru Aprocassi decaf and an organic Honduras and Ethiopia espresso blend. Tasting language runs to citrus, floral, berries, stone fruit, chocolate and vinous. On the cold side, iced cold brew and a creamy iced latte belong to the same roasting identity rather than sitting on the menu as filler.

A daytime café that stays open late at the weekend

The room shifts through the day: specialty coffee first, cocktails later, under one name. It is a casual social setting rather than a formal one, and the terrace is part of the appeal, with the house inviting guests to take a cold brew, an iced latte, an espresso or a classic hot cup outside.

The setting is Nørrebro, near the western shore of Sortedams Sø. In that context it reads as a hybrid: a roastery-linked café for light-roasted coffee by day, then a cocktail bar with a DJ as service moves later into the weekend.

Order the cold brew, the iced latte or the espresso

For a first coffee order, take one of the house formats: iced cold brew, creamy iced latte, espresso or a classic hot cup. Espresso shows how the slightly darker roast carries origin character into a short drink, and the iced latte shows the same roast working through milk. Cold brew is the slower cold option and the one the roastery talks about most.

Bean choice adds the detail. Ethiopia Suke Quto and Ethiopia Shakisso lead to the floral, fruity side; Kenya Kiamutuira points toward brightness and complexity; Honduras Comsa, El Salvador San Francisco and the organic Honduras and Ethiopia espresso blend give more routes into the house profile. Peru Aprocassi is a named decaf rather than an anonymous substitute. Later, cocktails take over, which is the other half of the name.