Namusairo Coffee & Tea Cafe opened in October in Shinrim 2-dong, Seoul.
Won the Most Beautiful Sign Award from the Seoul City government.
Our sign was praised for its balance with our building, refined choices of color and space.
Boosted by the award, we started to roast our own coffees with T1 from Taehwan Automation Industry.
The beginning of our Gwanghwamun era as we moved to Naesoo-dong, Jongro-gu.
Set up a roasting room in Wonhyoro 4-ga, Yongsan-gu with a new roaster T6 from Taehwan Automation Industry.
Participated in William Boot’s workshop in San Francisco.
Invited to the USAID Conference held in Hara, Ethiopia.
Visited a farm in Panama and started importing green beans.
Launched our Web site numusairo.com
Participated in Ninety Plus Taster Profiling in Ethiopia.
Moved our roasting room to Banpo and renamed it as “Sensory Namusairo”.
Started our business, public and sensory cupping programs.
Began to receive positive reviews from the foreign media such as Coffee Review, Sprudge and Wine Spectator Magazine.
Cafe Namusairo moved to the current location at 196 Naeja-dong, Jongro-gu.
Our coffee ranked the 18th place among Coffee Review’s Top 30 Coffees of 2014.
Our El Salvador Nohemi Ventura ranked the first place in Coffee Review’s October theme Traditional Coffees of Central America.
Sensory Namusairo moved to Seogun-ro, Bundang-gu and was renamed as Namusairo Headquarters.
Purchased a new roaster, Probat 25kg, and introduced wholesale membership programs.
Launched subscription service in March.
Invited to the 8th Window Bakery Collection, an event organized by Korean indie bakers.
Invited as a judge for Saveur du Kivu held in Bukavu, Congo.
Introduced cold brew coffee drinks, Waykan and DeCaprio.
Started to sell our products on Market Kurly (http://www.kurly.com).
Invited to speak at the 16th Africa Fine Coffee Conference.
Won Coffee Bar of the Year at the 2018 Korea Barista Awards.
Launched a new cold brew coffee drink Smurf.