Recent social media posts
17/05/2026
Meet Maka Margaret 🍞
The start of our sourdough process and arguably the most important ingredient. The ‘mother’ is the starter culture of sourdough - living, breathing mix of wild yeast and good bacteria, cultivated simply by combining flour and water and allowing it to ferment.
Fed regularly and kept in the right conditions, it becomes a natural leavening agent, the force that makes the dough rise, develops its flavour and gives our sourdough its character.
No two mothers are the same. Each culture is unique, shaped by its environment, the flour it’s fed and the hands that tend to it, and we’re incredibly proud to have our own and using it as the magic ingredient to our house made sourdough.
02/05/2026
Only one roast left☕️
Our final batch of Negele Gorbitu is lined up for production next few week.
A favourite for many, this is your last chance to enjoy this standout, origin-driven reserve before it comes to an end!
26/04/2026
Roast, test, repeat.
Sample roasting is a huge part of the process of receiving green coffee and turning it into the end result that finds its way into our cafes and the bags that can be purchased online.
Just like the roasting most will know at home, some things need to be roasted longer, hotter or not as hot. The same goes for coffee. Origin plays a big role in seed density and flavour profile, along with factors like altitude and processing method, meaning each coffee needs its own perfect roast method or 'profile'.
This is where sample roasting comes in. Smaller machine, smaller batches, giving us the best possible insight into how a coffee will behave before it reaches the final roast.
Follow the link to explore our current range of sampled, tasted and approved coffees ☕️
www.rosettaroastery.com
19/04/2026
Behind the scenes, the process of making our cardamom bun begins long before it reaches the oven.
Making the laminated dough starts with sourcing superior quality ingredients, a well tested recipe and the loving hands who prepare it - in this case, our wonderful head chef, Cindy.
Made in small batches daily, butter is beaten and rolled into sheets, layered between the dough and folded multiple times. Then we wait... and wait a bit more, allowing the dough to rest, develop and reveal its character, creating a delicate balance of flaky exterior and soft, airy interior.
The last step: infusing the dough with freshly ground cardamom, resulting in a warm, fragrant and beloved result.
15/04/2026
APRIL CUPPING☕️
Join us this Saturday (18th) at our Claremont roastery for our monthly cupping.
10am | 1 Osborne Road, Claremont | Freshly baked madeleines will be served to enjoy alongside our range of coffees🥐
06/04/2026
From 500 farmers to you☕️
The Benti Nenka Coffee Processing Station in West Guji sources cherries from around 500 smallholder farmers, with each producer managing 1.5 - 2 hectares of fertile farmland.
Operations are supported by traditional communal farming practices (known locally as DEBO and DADO), where farmers work together in rotation, fostering both collaboration and quality-focused production. These practices, combined with the high-altitude environment and rich clay soils, contribute to the coffee’s provenance-led, fruit-laden profile.
Available both in our cafes and online☕️
www.rosettaroastery.com/products/benti-nenka-natural-ethiopia
02/04/2026
A little Easter magic might be making its way into your coffee purchase🥚
Over the Easter weekend, a few lucky 250g bags, online and in store, will be hiding a Golden, Silver, or Bronze egg inside.
Each egg comes with a prize. This is how it works:
- Purchase any 250g coffee bag.
- Look for the card inside.
- If you find one, take a photo and DM us on Instagram or email [email protected] with your unique code.
-We’ll confirm your prize!
Happy hunting! 🐣
www.rosettaroastery.com
22/03/2026
Our house baked banana bread, served with a side of Cream of the Crop butter is now available at our café inside BlackBrick Gardens.
15/03/2026
The latest edition of our 4WKS drip sachets are now available at all of our locations☕️
Pictured: scenes from our Silo District coffee bar.
08/03/2026
Spotlight: Blackberry Semla🫐
Our take on the traditional Swedish Cream Bun, baked fresh at our Osborne HQ.
28/02/2026
Negele Gorbitu Anaerobic Natural, Ethiopia - now available at our cafes and online!
Altitude: 1995m - 2020m ASL
Processing: Anaerobic Natural
Variety: Heirloom varieties
Harvest: 2025
Region: Negele Gorbitu, Yirgacheffe, Geode Zone, Ethiopia
Producer: Smallholder farmer of Negele Gorbitu Cooperative
www.rosettaroastery.com
26/02/2026
A whole lot of love went into our latest Geisha release.
Starting with the incredible work of Hacienda La Esmeralda: careful cultivation, patient processing and generations of skill. Then the long journey to us.
Then roast, test, taste. Repeat. Until we landed on a cup that’s vibrant and silky, layered with tropical fruit and a long, lingering sweetness ☕️
www.rosettaroastery.com
24/02/2026
We do love our little corner in Gardens☕️
Find us at the newest BlackBrick location in Cape Town. Serving our signature single origin coffees and a selection of house made pastries.
www.rosettaroastery.com
08/02/2026
Scenes from Saturday and a few notes:
Dogs are welcome, La Esmeralda 205 is available from our freezer menu and our new umbrellas are up!
Happy Sunday☕️
07/02/2026
Last week’s geisha cupping went down a treat☕️
La Esmeralda 2025 is now available online and in store!
Keen to join in on our next cupping? Click the pop-up on our website to sign up for our newsletter and updates on all things coffee✉️
www.rosettaroastery.com/products/la-esmeralda-2025
30/01/2026
Weekend foreshadowing☕️🍪
27/01/2026
GEISHA CUPPING☕️
Join us for an our public cupping on Saturday, 31 January, from 10:00 to 11:30 at our Claremont Roastery.
Be among the first to experience and taste our exceptional La Esmeralda 2025 - we can’t wait to share it with you!
16/01/2026
To our cycling friends - a scratch free parking solution now on the sunny deck at our Claremont café!
A great pre/post pitstop for your next ride☕️
10/01/2026
We’re excited to kick off 2026 with our first new release!
Sitio Cachoeirinha Natural is from the Cerrado Mineiro region of Brazil. Produced by Marcelo Cury at 980 – 1050m ASL, this lot reflects meticulous care and a progressive approach to coffee farming.
Through a carefully considered approach to alternative processing, like this extended fermentation natural, Marcelo crafts coffees that are bursting with fruit-driven sweetness, while still maintaining a clean, provenance-driven cup profile.
Now available online and from our cafes☕️
www.rosettaroastery.com
05/01/2026
First Monday of the year and we’re officially back to business as usual.
After some well-earned R&R and time spent celebrating with family and friends, our team is back and ready for January.
Thank you to everyone who visited over the holidays, and to those we’ll be seeing more of throughout the year. ☕️
www.rosettaroastery.com
22/12/2025
Our Osborne cafe recently won the The Coffee Magazine’s Best Cafe Design award for 2025!
We’ve loved our partnership with prodigiously talented Marlon James, who’s led our design direction on various projects and builds over the last 6 years, with personal friendship going back over 30 years!
Thank you to our incredible team and to our customers for embracing and loving the new space. And thank you to The Coffee Magazine and all the sponsors for hosting a fantastic event.
Here’s to wrapping up a great year on a high note ☕️
www.rosettaroastery.come
06/10/2025
Scenes from Silo.
Our Silo District coffee bar has been through a few changes over the years, but we’re still here, serving up the good stuff☕️
You’ll find us at the entrance of Virgin Active’s fancy one at the V&A Waterfront.
Address
101 Bree Street
Cape Town
Located on Bree Street, this coffee shop can be easily accessed by public transport or driving. For those taking public transportation, take the MYCITI bus and get off at the Bree Street stop, which is located just a few minutes away from the coffee shop. Alternatively, if travelling by car, parking is available on-street and in nearby parking garages.
Opening Hours
| Monday |
07:00 - 16:00 |
| Tuesday |
07:00 - 16:00 |
| Wednesday |
07:00 - 16:00 |
| Thursday |
07:00 - 16:00 |
| Friday |
07:00 - 16:00 |
| Saturday |
08:00 - 16:00 |
| Sunday |
08:00 - 14:00 |
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What people say
Rosetta Roastery, located on Bree Street in Cape Town, is a coffee lover's paradise. As the city's first exclusive-single-origin specialty coffee roastery, they take great care in sourcing and roasting only the finest coffees from award-winning estates and microlots around the world. Their dedication to quality has earned them multiple awards and a reputation as one of the best coffee shops in town.
In addition to their exceptional coffee, Rosetta Roastery also boasts two cafes in the Cape Town CBD where you can experience their passion for coffee firsthand. The team at Rosetta Roastery is led by Roastery Manager Shannen, who oversees every aspect of the business and ensures that each roast profile is perfected to bring out all of the unique characteristics of each coffee.
Whether you're looking for a quick pick-me-up on-the-go or want to sit and savor your coffee, Rosetta Roastery has got you covered. You can visit their cafe on Bree St or pop by their coffee bar inside The Yard restaurant at the Silo District for a delicious cup of coffee. And if you're not sure what to order, we recommend trying one of their batch brew coffees from their Progressive range - these lighter, fruit-forward beverages are best enjoyed black.
Overall, Rosetta Roastery is a must-visit destination for any coffee enthusiast in Cape Town. With their commitment to quality and passion for great coffee, it's no wonder they've become such a beloved institution in the city's thriving coffee scene.
