Our story
A roaster, a sealer and a window that faces east.
Ember & Cardamom began in 2021 with one small roaster and a list of thirty neighbours who wanted fresher coffee.
Most coffee on a shelf was roasted months ago. We wanted the opposite: beans that leave the roaster on Monday and reach a kitchen in Dubai by Wednesday. So we never built a warehouse. We roast what was ordered, twice a week, and nothing waits.
The cardamom blend came from home. Our founder’s mother ground her qahwa by hand every Friday, and the first version of the blend is still her recipe, scaled up carefully and tasted every week.
“If I would not serve it to my mother, it does not go in a bag.”
Yousef Al RahmaniFounder and head roaster
How a bag is made
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01 Source
We buy small lots from importers who can name the farm, and cup every sack before it is roasted.
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02 Roast
Twelve-kilo batches, Mondays and Thursdays. Each batch is logged, rested overnight and tasted.
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03 Pack
Weighed to the gram, heat-sealed by hand and passed to the courier before nine the next morning.
- 2021roasting since
- 2roast days a week
- 7 / 7emirates delivered to
- 4.8average rating