Thanks to our coffee roasting partners, each issue of Standart ships to our readers with coffee samples from some of the world's best roasters
Washed Kenyan SL28/SL34
By Ordinary Coffee Roasters (Frankfurt)
After harvest, the ripe coffee cherries are pulped to remove the outer fruit before undergoing a controlled fermentation for 18–24 hours. Once fermentation is complete, the coffee is thoroughly washed in washing channels to remove the remaining mucilage from the beans. The washed parchment is then spread out on raised tables and sun-dried for 12–16 days. During this time, the coffee gradually loses moisture until it reaches the desired level for storage and further processing. Once fully dried, the parchment coffee is transported to the dry mill, where the protective parchment layer is removed. The coffee is then hulled and graded before being transferred to a secure warehouse, where it is stored until it is ready for export.
Over the past 12 years we worked with over 48 different coffee roasters and producers all over the world to bring our readers a delicious reading companion with each issue of Standart.
Featured in Standart 44Roaster partner: Ordinary (DE)
Shipped in Autumn 2026
Kamoini factory is part of the Othaya farmers co-op, which is one of the largest co-ops in all of Kenya. Kamoini factory processes cherries from 719 farmers, their total farmed area consists of 310,9 acres.
Featured in Standart 43Roaster partner: Doubleshot (CZ)
Shipped in Summer 2026
Grown by fourth-generation farmer Sebastian Ramirez, in a special-edition bag illustrated by Valery Lemay.
Featured in Standart 42Roaster parnter: Archers (UAE)
Shipped in Spring 2026
Produced by Ephtah Specialty Coffee, who built the largest drying station in Ethiopia's Gedeb region.
Featured in Standart 41Roaster partner: DAK (NL)
Shipped in Winter 2025
Grown by fourth-generation farmer Sebastian Ramirez, in a special-edition bag illustrated by Valery Lemay.
Featured in Standart 40Roaster partner: Father's (CZ)
Shipped in Autumn 2025
Produced by Ephtah Specialty Coffee, who built the largest drying station in Ethiopia's Gedeb region.
Featured in Standart 39Roaster partner: D·Origen (ES)
Shipped in Summer 2025
Grown by Indigenous cooperatives in Tolima and sailed across the Atlantic, cutting transport emissions fourfold.
Featured in Standart 38Roaster partner: Kaffeelix (AT)
Shipped in Spring 2025
Roasted by Kaffeelix, the roastery of World Coffee Roasting Champion Felix Teiretzbacher.
Featured in Standart 37Roaster partner: Little Waves Coffee (US)
Shipped in Winter 2024
Roasted by the Latina-led Roaster of the Year, from ten years of Gesha selection at Finca Las Marías.
Featured in Standart 36Roaster partner: Ditta Artigianale (IT)
Shipped in Autumn 2024
Decaffeinated naturally with a sourdough-style ferment and coffee-pulp soak — caffeine gone, flavour intact.
Featured in Standart 35Roaster partner: Intelligentsia Coffee (US)
Shipped in Summer 2024
Roasted by Intelligentsia, US specialty pioneers since 1995, from Clara López's Finca El Futuro.
Featured in Standart 34Roaster partner: Spring Valley Coffee (KE)
Shipped in Spring 2024
Roasted by Africa's first B Corp-certified roaster, grown by 238 women of the Kapkiyai Cooperative.
Featured in Standart 33Roaster partner: A.M.O.C. (NL)
Shipped in Winter 2023
From the Ethiopian "House of Coffee," where every person who picked the cherries is named.
Featured in Standart 32Roaster partner: Bell Lane Coffee (IE)
Shipped in Autumn 2023
Grown by two brothers in Risaralda who rebuilt their farms after wartime displacement.
The articles in Standart cover a wide range of topics pertinent to the industry. The production value of the magazine is excellent, including the layout, photography, and illustration.
Jessica Godfrey | International Marketing at Coffee Supreme
A publication that dreams big and deftly blends artistry, intellect, and a love for coffee into a delicious mix of articles with generous spirit, relevant material, and just the right amount of seriousness.
Geoff Watts| Co-founder of Intelligentsia Coffee
Standart captures the intersection of coffee’s hospitality and science in a way that few others have ever achieved. Their dedication to highlighting pillars of the coffee industry, scientific innovations, and history through the lens of art has made them a must have on my bookshelf for years.
Morgan Eckroth| 2022 US Barista Champion & Coffee Content Creator
Standart's success surprised me at first, as I had thought long-form print was dying. But it's gratifying to see coffee lovers embrace a magazine that dives deep, intelligently, into issues that matter to our industry.
Scott Rao | Consultant, coffee professional
Standart is the one and only coffee-centred magazine that tells culture diversity through coffee. It has intelligent contents and design, and is full of fact-based articles that stimulate my intellectual curiosity.
Hidenori Izaki | 2014 World Barista Champion
You’ll just as easily read a profile with a barista champion right after a piece exploring tasseography, the art of reading tea and coffee leaves. Content is at the forefront in Standart.
Jenn Chen | Coffee Content Creator
Standart is highest end celebration of coffee as art, science and people. A masterpiece of quality journalism advancing the understanding of all things coffee.
Tim Schilling | Former CEO of World Coffee Research
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Starts with Standart 44 and Fully Washed Kenyan SL28/SL34 roasted by Ordinary Coffee in Frankfurt
Renews annualy. Cancel anytime.
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Access to Standart content online
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Starts with Standart 43 and Imbachi Reserve Coffee from Doubleshot Roasters
Renews annually. Cancel anytime.
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