Syra Coffee has reinvented the coffee industry through sustainable practices that dilute an activist and conscious background in its final product: 100% Arabica speciality coffee, which represents 2% of global production and consumption, free of pesticides.
This eco-futurist transcendence, together with its philosophy of democratisation of coffee, became the basis or the soil on which this project germinated, which, over time, has been spreading in a sidereal way at a national level.
On 20 October 2015, its founder, Yassir Raïs, transferred all these ideals and values to Syra Coffee, with a new concept of coffee consumption to serve the inhabitants of the neighbourhood and bring them the speciality of the stimulating drink.
From that small premises located in Gràcia, the expansion has been colossal through 40 premises in 7 cities such as Barcelona, Girona, Madrid and Valencia, in which Raïs’s architectural and artistic influences and/or knowledge can be glimpsed. Both the interior design and the aesthetics that surround their establishments are connected to architecture, through elevated structures and designs that respect the typicality of the place, and even elevate it.
This artistic sensibility is also transferred to the packaging that represents its coffee typologies and/or the Syra merchandising collections that have just enhanced the brand on a visual level.
Democratic and sustainable coffee
As we were able to discover on a guided tour of their ‘SYRA HOUSE‘, located in Hospitalet de Llobregat, at Syra everything starts at the farms they collaborate with on the basis of sustainable standards. In this context, they taste, import and roast the fruits from farms such as ‘Mario Mejia‘ in Honduras, ‘El Cuzco‘ in Costa Rica or ‘Valle de Oro‘ in El Salvador.
During the coffee sensory experience, we had the opportunity to delve into the coffee production process of the ‘Valle de Oro’ estate and to do a cupping in which we discovered all its nuances, and its ‘tasting notes’ defined by its group of experts, which fuse caramel, milk chocolate, black tea or cherry liqueur.
Beyond the tasting, we were even able to travel to his farm in El Salvador through an immersive virtual reality activity that delves into the history, the setting and the cultivation process of Miguel Antonio Villavicencio and his family; committed to sustainability and ethics in coffee production from their privileged land located at an altitude of 1,500 metres above sea level.
These coffee beans are imported to its headquarters, cupped and roasted daily in a constantly moving and evolving process that involves roasting through various treatments: natural, washed, experimental natural, honey or decaf, in which coffee beans are washed, beans or skins are removed, fermented under controlled conditions or fruit is added in order to control its temperature, dried and packaged.
The 8th anniversary coffee
Syra has paid tribute to its legacy and its positive impact on the industry by launching a new coffee consisting of a blend of two coffees from Tarrazú, Costa Rica: ‘El Balar’, a natural coffee with a very intense fermentation process, and ‘Lobos’, a semi-washed coffee with a very sweet and balanced profile.
A series of notes, textures and nuances such as cherry, apricot with floral nuances and a slight hint of caramel can be appreciated -and celebrated- in the coffee to stimulate all the senses.
Syra’s eight years of history thus envisage the future of the coffee industry, as a benchmark not only in aspects such as circularity, but also in the profitability of the sustainable practices they carry out with importers and farmers who connect with their environmental responsibility; making it one of the great national alternatives to traditional coffee.
