Portuguese Coffee:
The Art of Espresso & Premium Blends

Coffee arrived in Portugal in the 18th century, brought by the colonial trade routes that connected Lisbon to Brazil, Angola, and São Tomé and Príncipe. The first cafés opened in Lisbon during this period, and coffee quickly became part of urban life. By the 19th century, the consumption of coffee had spread across Portuguese cities, leading to the establishment of the first roasting houses — small workshops that blended and roasted beans for local neighbourhoods.

This early roasting tradition shaped the character of Portuguese coffee. Unlike the Italian approach — which tends to favour single-origin expression and lighter roasts — Portuguese roasters developed a distinctive philosophy: blending beans from multiple origins to achieve a consistent, full-bodied espresso with a rich crema and a deep, chocolatey profile. The blend, not the single origin, became the defining characteristic.

For much of the 20th century, Portugal sourced the majority of its coffee from its African colonies, particularly Angola, where Robusta beans were grown on a large scale. Following the end of the colonial period in 1975, the sourcing shifted primarily to Brazil and other origins, but the roasting philosophy remained unchanged. Today, Portuguese coffee is a blend of imported Arabica and Robusta beans, roasted in Portugal with a level of consistency that has earned it a loyal following both domestically and internationally.

The ritual is specific. A Portuguese coffee is ordered as a bica (an espresso, typically served in a small cup), a cimbalino (the same drink, but the term is used in the north, particularly Porto), or a café cheio (a slightly longer espresso). It is drunk standing at the counter, often quickly, sometimes with a pastel de nata alongside. The coffee is strong, the service is fast, and the conversation continues.

This culture has shaped the coffee itself. The Portuguese palate expects a cup that is intense but balanced, with a persistent crema and a finish that lingers without bitterness. Coffee is affordable and accessible in Portugal — far less expensive than in many other Western European countries — and this combination of quality and everyday accessibility has created a market where coffee is consumed habitually rather than occasionally.

Portugal and Spain share a coffee tradition that is almost unique in the world: torrefacto, or coffee roasted with a small percentage of sugar. The sugar caramelises during roasting, coating the beans and producing a darker, more intense cup with a characteristic bitter-sweet note and a more persistent crema.

The technique originated in the post-war period, when sugar was used to stretch scarce coffee supplies and mask the bitterness of lower-quality beans. It became a permanent feature of the Iberian coffee palate, and remains a defining characteristic of traditional Portuguese coffee. Today, torrefacto is produced alongside natural and mixed roasts, and is particularly valued in the HORECA sector for the intensity it brings to espresso.

For international buyers, torrefacto is a point of differentiation. It is not widely available outside the Iberian Peninsula, and it appeals to consumers who prefer a stronger, more robust cup. It can be positioned as a heritage product, a regional specialty, or simply as a bold, full-bodied espresso alternative.

Each product reflects Portuguese craftsmanship and dedication to flavour, aroma, and quality. The capsule segment has grown significantly, driven by the international expansion of the Portuguese capsule systems and the compatibility of Portuguese capsules with the leading global machines.