Inside Tobias
A room built for slow mornings.
A small-batch roastery and coffee bar built around single farms, honest roast dates, and mornings worth sitting still for.
Every bag that comes through Tobias is roasted in-house, in batches small enough that we taste-cup each one before it reaches your cup. We buy direct from growers wherever we can, pay above commodity price, and print the roast date on every bag — no exceptions.
The result is a cafe that changes with the harvest: bright and floral in the dry season, deep and syrupy when the darker lots come in. If a coffee's not tasting right, we pull it. That's the whole philosophy.
Cherries hand-picked at peak ripeness from partner farms across Luzon, Ethiopia, and Colombia, then washed or naturally dried at source.
Small 5kg batches roasted on-site twice weekly, profiled by bean density and moisture, never pushed past first crack for our filter lots.
Dialed in daily on the espresso machine and V60 bar, with every recipe logged so your favorite cup tastes the same way twice.
Served in warmed ceramic, never to-go paper unless you ask — because the last five degrees of heat change how a coffee tastes.
Walk-ins are always welcome, but if you'd like the corner window table, give us a call and we'll hold it for you.