KOKOMO Coffee Roasters

A small Estonian roaster that started as an island pop-up now runs its bar inside a former rubber factory. KOKOMO Coffee Roasters roasts and pours at Põhjala Tehas in Tallinn, where the counter, the roaster and the classroom share one room.

From a Muhu Island pop-up to a Tallinn roastery

The brand took its first steps in 2013 as a pop-up café in Koguva on Muhu Island, spent 2014 travelling Estonia with tastings and trainings, became an established roastery in 2015, and opened its first retail store with a café in Rotermann in 2018. The marine-themed branding still points back to the island start.

The house language is technical without being cold: micro-roasting, handcrafting, sourcing transparency, accurate brewing measurement and water chemistry. Early roasting work built profiles for coffees from Brazil, Costa Rica, Rwanda, Ethiopia and Kenya, and the bar has since rotated through Colombia, Mexico, Guatemala, Kenya, Nicaragua, Ethiopia and Honduras, which keeps the espresso hopper moving through the year.

Part café, part roastery, part classroom

Põhjala Tehas gives the space its character. The complex is a former rubber factory, and the room keeps a production-facing feel rather than the tidy neutrality of a counter-only café. Roasting is part of the setting, not something hidden behind a wall.

The programme runs wider than drinks. Workshops, cupping sessions and room rental use the same space, and the retail side carries brewing equipment, chocolate, honey, merchandise and Pühaste beer. It is as much a place to learn how coffee is measured as a place to drink it.

Order the double espresso, then follow the origins

Start with the double espresso, the drink most closely tied to KOKOMO's reputation and the clearest read on how the roastery balances its profiles. From there, follow whatever origins are on the bar, since the rotation moves regularly between Latin America and East Africa.

Hand brew filter is the other named service style and the better format for tasting a single origin slowly, especially with a coffee the bar has just brought in. Food is a supporting act rather than the reason to come, with vegan options on the counter and the retail shelves carrying chocolate, honey and beer instead of a bakery programme. Treat the coffee as the point and buy beans on the way out.