Sloane Specialty Coffee

A double espresso, with a roastery shelf behind it

The clearest order at Sloane Specialty Coffee is the double espresso, with hand brew filter for anyone who wants more time in the cup. Behind both sits the roastery, which is where the range really opens: coffees are sorted into Accessible Speciality for newer home brewers, Classic Profiles framed around terroir, varietal and processing, then Premium Lots, Experimental, Coffee Rarities and Decaf.

The named lots show how much detail is carried. Tanzania Acacia Hills Kent AB, Costa Rica Cordillera de Fuego Anaerobic, Indonesia Wanita Gayo, Rwanda Cyendajuru Natural Women's Hands, Colombia Huila Women's Project, Brazil Água Limpa, El Salvador Guanacaste 120N, El Salvador Rodolfo Ruffatti Batlle, Peru Familia Guevara and Ethiopia Chelchele Natural have all passed through. Some carry a sourcing story with them: founder Teodora Pitiș first tasted and selected the Colombia Huila Women's Project on a trip to Colombia, and the Rwanda Cyendajuru comes from women farmers combining their harvests at the Simbi washing station. The company was recognised at the European Coffee Trip Awards in 2025.

A central Bucharest stop with a retail backbone

Sloane started in 2016 and presents itself as a roastery first, with beans, subscriptions, accessories, wholesale and gifts arranged around the café rather than a restaurant identity. Two locations sit in the middle of the city, so this is an urban café name rather than a single hidden counter.

The guest experience is direct: order coffee, take a pause with the cup, and use the roastery side to take beans home. Retail runs alongside, including shipping beyond Romania, so the café functions as the tasting room for a wider business. Food is secondary but real, with cakes and pastries to sit beside an espresso or filter without turning the visit into a meal.

Order the double espresso first

Start with the double espresso for the most direct read on the house roasting. It suits a roastery that treats coffee quality as the first step to a memorable cup, and it takes only a minute to tell you what the style is. If you would rather slow down, choose hand brew filter and use the current selection to decide between an accessible profile, a classic origin-led coffee or something more experimental.

For beans, the named origins give direction. Costa Rica Cordillera de Fuego Anaerobic points to a process-led choice, Ethiopia Chelchele Natural and Rwanda Cyendajuru Natural Women's Hands highlight natural processing, and Tanzania Acacia Hills Kent AB focuses on the Kent varietal. Add a cake or pastry if the stop is turning into a longer pause. The plan is simple: espresso first, filter to explore the range, and a bag chosen from whichever category matches how you brew at home.