About us

Ala Rosteri: A Journey of Restoration and Coffee Craft

Nestled in the serene countryside of Southern Sweden, Laholm lies Ala Rosteri - our micro coffee roastery. We are Johan and Mel and this is the product of passion, perseverance, and a touch of DIY spirit.

When Johan acquired a small farm in Laholm, it came with four charming but aging structures: a long cottage, a workshop-granny flat, a barn, and a stable. Determined to preserve the remaining structures, we dedicated ourselves to their upkeep and dreamt about their potential transformations —offices, artist residencies, and even a tiny café.

Restoring old buildings ourselves is costly and fraught with unforeseen challenges. Leveraging Johan's construction and farming expertise. Each project revealed layers of history and hidden surprises, turning the process into a labor of love.

The idea of starting a roastery was a recent revelation, sparked by a meeting with Benjamin from Edmans Bönhus. His enthusiasm ignited our passion for coffee roasting and we later converted one of our farm buildings into a functional roastery, bringing a unique coffee experience to our small village.

At Ala Rosteri, we are driven by the dream of creating not just a better cup of coffee, but a space that honors the past while embracing the future. 

Roaster

My name is Mel and I am one half of Ala Rosteri where I source, cup, profile and roast the coffee (the fun stuff) and my better half and business partner Johan is the financial adviser, logistics manager and serious builder of our coffee spaces.

Growing up near the Tiong Hoe, roastery in Singapore sparked my interest in coffee roasting and brewing. While setting up a coffee business in the highly saturated Singaporean market seemed challenging, my love for coffee persisted.

Moving to Sweden opened new opportunities and fresh perspectives, with the chance to explore different roasting techniques and profiles.

Today, I roast on a Diedrich IR 2.5, focusing on creating a complete taste experience. My inspiration comes from the diverse the flavors and aromas of Asia, which help me identify my coffee preferences.

My approach to roasting may not be the most systematic, but it is driven by one core principle: it must taste good. "Good" is subjective with many possibilities to cater to everyone's unique palate.

A better cup of coffee goes beyond just roasting. It means sourcing responsibly and respecting the farmers who work with amazing beans. We strive to do right by our taste buds and the people who make our coffee journey possible.