WAGMI COFFEE

Producer-led coffee and a serious tea list

WAGMI COFFEE roasts on site and buys direct, and the bags on the shelf are named for the growers rather than for a blend: Colombian honey lots, washed Geisha, Pink Bourbon honey. The buying leans towards farms working carefully with soil and water and moving towards regenerative agriculture, which gives the menu sharper specificity than an espresso-and-batch-brew counter can manage.

Brewing is equipment-led. Pour over runs on a Poursteady, cold brew and nitro come off a Hardtank rather than steeping overnight in the back, and the retail shelf carries Hario and Kalita filters and a Timemore scale beside written brewing guides. Tea is not an afterthought either: a curated list covers ceremonial and premium matcha from Japan, Lapsang Souchong from China, Nai Xiang Jin Xuan from Taiwan, and caffeine-free Moroccan mint, chamomile, soba cha and honeybush.

A stoa in Limassol

The café was designed around the idea of a stoa, a covered walkway that pulls the pedestrian street inside and carries on through to a hidden backyard. The interior is bright and built for staying, and the garden turns it into an all-day venue rather than a takeaway window.

It opened in 2022 under the motto “We’re all going to make it,” and the structure around it is broad: shop, café, wholesale, teaching, brewing guides and tea courses, so a visit can move from drinking a pour over to buying beans, tea or a grinder and then learning to use them. It has hosted the national Aeropress championship twice within two years, which gives it a role in Cypriot coffee well beyond its own counter, and it runs training and consulting for other coffee shops on the island.

Order the pour over, then something sweet

Start with pour over coffee, the clearest expression of the producer-led buying and the reason the equipment is there at all. Cold brew and nitro are the chilled alternatives, both drawn quickly rather than left overnight.

Matcha drinkers choose between the ceremonial and premium grades, and tea drinkers have the full list, from smoky Lapsang Souchong to the milky Taiwanese oolong. For food, this is a brunch kitchen rather than a pastry shelf: cherry pie and anari pancakes are the sweet orders to make beside the coffee, and the garden is the best place to eat them.