“Kalei was first set up around our love for coffee and our relationships with farmers. We believed if we were ever to start a business it had to be a sustainable one that draws a full circle from origin to end, while having the least impact on the planet. We source directly from coffee farmers around the world that we personally go and visit and spend time with at every harvest season. We also source at least ninety per cent of our food menu ingredients from Lebanon and try as much as possible to source from small and local dairy and egg suppliers, all based on seasonality. Our wine offering is made up of 100 per cent small and medium-sized​ Lebanese wineries with local beer and cider offerings too, and some imported beers from around the world.”

Basterma on toast; freekeh salad; and heirloom fermented goat’s cheese.

This is more than your typical coffee house. Firstly, there is the outdoor seating and lounges underneath the trees with power banks so you can work and find inspiration in nature. Secondly, there is the food – all delicious, unique, and locally inspired. Last, though certainly not least, there is the coffee. You can almost taste the passion and ethics behind it. Kalei Coffee Co. prioritizes sustainability, local economy, and ethics as much as it does its coffee and food. Coffee courses and workshops are also offered onsite.