About Senzu
Clear choices, no fuss.
We roast specialty coffee in Porto. Seasonal, from origins we can trace back to the people who grow it, roasted here by hand in small batches. Forget the dark roasts — we roast to the origin, not to the method. Different coffees ask for different things, and our job is to listen first.
Senzu started in 2019 and has been gathering people and stubbornness in equal measure ever since. But we were already at this long before the brand existed — over ten years deep in specialty coffee in Portugal, back when far fewer people were taking it seriously. We're not new to the dance, and we're still out to take on the world.
2025 in numbers
17+ tonnes
roasted coffee
3
Michelin-starred restaurants
10+ km
pushing sacks of green coffee
40+
coffeeshops pulling Senzu
+999
"our coffee doesn't need sugar"
17+ tonnes
roasted coffee
3
Michelin-starred restaurants
10+ km
pushing sacks of green coffee
40+
coffeeshops pulling Senzu
+999
"our coffee doesn't need sugar"
A FAIR PRICE
No big speeches: the price set by the people who grow our coffee isn't something we go around squeezing. We don't haggle. We cup the sample, decide whether it fits our lineup, and treat whoever's at the origin as someone who knows what their work is worth. No lowballing, no cheeky discounts. Sounds like a small thing — in this trade it's rarer than it should be.
What coffees do we have?
Espresso Selection
Our base. Coffees for everyday drinking, with consistent profiles — sweeter and fullerbodied, more fruity, more chocolatey, or more comfortable with milk. Origins change through the year, because coffee is agricultural and harvests move on. What doesn't change is the intention: if today we have a sweet and fruity coffee from Honduras, in a few months another sweet and fruity one from El Salvador may take its place. The notes change, the role stays. We don't promise to freeze nature. We promise to keep the intention.
Sazonais
This is where things move more. Coffees tied to the moment, the harvest, and whatever is exciting us on the cupping table right now. They don't follow a fixed profile: a very fruity coffee might give way to something floral, herbal or more delicate — that's the whole point. They don't replace the routine. They open a window.
GT & Experimental
Rare coffees, different processes, and ideas that show where coffee can go. They show up when we find them, not because we need something rare on the shelf. They're not everyday coffees — and they don't have to be. They're coffees for the curious: possibilities, not trophies.
The team
Few of us, easily entertained.
DAVID
Not Only Barista
He’s long been more than just a barista, but still found time to become a 3-time national champion. The championships guy, passionate about pastéis de nata and the V60.
GIANPIERO
Gajo do Café
The Coffee Guy has been bothering half the world about the future of coffee since 2014. He focused on building partnerships and community. He sports a beard of variable length and insists he’s not bald.
DIOGO
El Professor
The gentleman who started it all. 9 years of training and whatnot, has a master’s degree and all that, roasts, teaches, and tells the most cringe-worthy jokes. Wears shorts all year round.
Patience yields better coffee