A corner cafe, one roast at a time

Good coffee,
made slowly,
served early.

Two espresso lanes, a filter bar that changes every fortnight, and a kitchen that bakes what the morning needs. No queue system, no app — just a counter and someone behind it who knows the brew.

See today's counter What's on this week

First pour: 7:00, Monday to Friday
Espresso lanes: House blend & single origin
Bake: Twice daily, until it's gone

The cafe room at Mara Yonder: timber tables, bentwood chairs and a long service counter in warm daylight. — The room Twenty-six seats, a long communal table, and the quiet end by the window kept for people working alone.

Today's counter

What's pouring, what's baking

The espresso bar holds steady; filter and kitchen move with the season. If something has sold out, the board behind the till is always the last word.

Oat, whole and jersey milk are all poured at the same price. Decaf is a Colombian sugarcane process, available on every drink.

Espresso bar All day

Espresso £2.80 House blend — cocoa, dried fig, a long finish.
Flat white £3.60 Double ristretto, 160ml, poured a little tighter than most.
Cortado £3.20 Our pick if you're drinking the single origin on bar.
Latte Second lane £3.80 Pulled on the lighter origin when the second grinder is running.
Mocha, dark £4.10 70% ganache stirred in by hand, not syrup.

Filter & cold Rotating

Batch brew £3.00 Brewed every forty minutes; free top-up if you stay.
Hand pour, V60 Fortnight £4.60 Kiambu washed SL-28. Four minutes, served with the recipe card.
Cold brew, still £3.90 Eighteen hours on the Brazilian natural. Heavy, sweet, low acid.
Espresso tonic £4.40 Single origin, tonic, a wide strip of grapefruit peel.
Loose leaf £3.20 Darjeeling second flush, genmaicha, or lemon verbena.

Kitchen Until sold out

Cardamom bun £3.80 Laminated Friday to Sunday, out of the oven at 8 and at 1.
Seeded toast, cultured butter £4.20 Our own sourdough, two thick slices, flaked salt.
Eggs on sourdough £8.50 Scrambled soft or poached, with chilli oil and herbs.
Greens & grains bowl Vegan £9.40 Barley, roast squash, pickled shallot, toasted hazelnut.
Olive oil & almond cake £4.00 Gluten free, baked each morning, better on day two.

Beans from the current rotation are bagged at the counter in 250g and 1kg, roasted within the week. Ask for a grind setting and we'll dial it to your kit rather than guessing.

The week

Opening rhythm and standing fixtures

Mornings are for the regulars and the laptop corner; afternoons slow right down. These are the hours and the things worth planning around.

Fixtures are free to join unless noted. Seats are first come — we don't take bookings for the main room.

Mon – Wed: Quiet serviceFull menu, both grinders running, kitchen on from eight.; 7:00 – 16:00
Thursday: Cupping tableWe taste the incoming lots out loud. Ten minutes, no booking, stand at the end of the bar.; 7:00 – 16:00 · table at 15:00
Friday: Late pourFilter stays on until close and the espresso tonic comes out properly.; 7:00 – 20:00
Saturday: Bakers' tableEverything laminated, plus the loaves. Come before ten if you want the buns warm.; 8:00 – 17:00
Sunday: Slow morningShort menu, long breakfast, music turned down. No laptops after eleven.; 8:30 – 15:00

Field notes

What we're buying, and why

Two lots at a time, bought on taste rather than story. Here is what is in the hoppers now and how we'd drink each one.

Roast dates are printed on every bag. If a lot is more than three weeks past roast, we take it off the bar.

Roasted coffee beans spread across a surface, showing an even medium roast colour. — House blend — roast check, Tuesday

On espresso

Yonder House — Brazil & Guatemala

A seventy-thirty blend built to hold up in milk without flattening out. The Brazilian natural brings the body and the dried-fruit sweetness; the washed Guatemalan keeps the finish clean so the last mouthful isn't heavy. We pull it a touch short, which is why our flat white tastes stronger than you might expect.

ProcessNatural & fully washed
RoastMedium, developed for milk
Drink it asFlat white, cortado, mocha

Hot water being poured in a slow spiral over ground coffee in a paper filter cone. — Hand pour — four minute recipe

On filter

Kiambu SL-28 — Kenya, washed

The reason the filter bar exists. Blackcurrant and tomato leaf while it's hot, and it gets sweeter as it drops to room temperature — so we serve it in a smaller cup and tell people not to rush. If you've only had Kenyan coffee in milk, this is the one to try black, and we'll give you the grind and ratio to repeat it at home.

ProcessWashed, raised bed dried
RoastLight, filter only
Drink it asV60, batch, or over ice

Back room & enquiries

Twelve seats behind the bookshelf

The back room takes a small group, a tasting, or a morning meeting that wants real coffee. Wholesale bean accounts and bakery pre-orders start here too.

Two cups of coffee and a small plate on a quiet wooden table in the cafe's back room.

Private hire for up to twelve, mornings or after four on weekdays.
Guided tasting of the current two lots, run by whoever bought them.
Bakery pre-orders for laminated trays, with two days' notice.
Wholesale beans for small kitchens and studios, roasted to order.

Good coffee,made slowly,served early.