Our Story

Zohra's Coffee Shop began with a simple frustration: most coffee sold in shops was roasted months before it was brewed. Stale beans, ground too early, sitting on a shelf under fluorescent light. We thought people deserved better than that.

Roasted to order, not to inventory

We roast in small batches and only after your order comes in. Your beans leave the roastery within days of the roast date, not months. That single decision changes everything about how the cup tastes: the aromatics are still there, the sweetness has not flattened out, and the origin character is still legible.

Beans chosen for character

We buy specialty-grade green coffee from farms and cooperatives across Africa, Latin America and the Asia Pacific. Every lot is cupped before we commit. We are looking for coffees with something to say, not just the absence of defects.

Ground the way you brew

Whole bean, standard, espresso or coarse for cold brew. We grind to order too, so you are never stuck with the wrong particle size for your method.

A note on tea

The same logic applies to our loose leaf tea. Small tins, packed fresh, no dust in bags. Earl Grey with real bergamot, ceremonial matcha, spiced masala chai, and caffeine-free infusions for the evening.