Cairngorm Coffee has relaunched its Edinburgh city centre site after repeated Covid closures.
Opened in 2014, the Frederick Street venue was turning over more than £250,000 in 2019.
However, lockdowns, low footfall and a staffing crisis caused by the 'pingdemic' reduced turnover to just £30,000 in 2020 and £55,000 in 2021.
Cairngorm Coffee stayed alive via online orders, with the brand expanding its wholesale business and opening a pop-up in the Bonnie and Wild marketplace at St James’ Quarter.
The company’s Melville Street location continues to serve the west end of the city, as it has done since 2016.
Now founder Robi Lambie is hoping to restore Frederick Street by pivoting to become “an immersive coffee experience” serving limited edition beans from around the world.
“I don’t think it’s enough to just open a run of the mill specialty coffee shop anymore, so many people make great coffee so we have to do more to compete.
“While the roastery and Melville Street are flourishing, Frederick Street wasn’t best prepared for the pandemic and it has struggled to recover from it, so we’re going to be aggressive and relentlessly ambitious to make sure we’re ready for the cost-of-living crisis.
“Visiting our shop will be an event, during which people slow down and truly appreciate the very best coffee, rather than just guzzle it on their way to work.”
The space has been renovated, with inspiration coming from coffee shops like Coffee Collective in Copenhagen, Sub-Zero in St. Kilda’s and George Howell Coffee in Boston.
As part of the new strategy, the company has recruited Adrian Manusco as head of coffee. The Australian, who has more than 15-year’s experience in the industry, working for for Minor Figures and Five Senses Coffee in Melbourne - as well as being and World Brewers Cup judge.
He will curate the coffee menu, with beans from Nomad in Barcelona, Lucid in Belfast and Black & White in North Carolina being offered alongside coffees from Cairngorm’s own roastery in Leith.
All coffee will be available as a limited edition - Cairngorm will only ever buy-in enough to make 50 cups of each whole bean.
Manusco commented: “Coffee is a natural product, which means it deteriorates as it ages, so we’ll be freezing every coffee so people can taste it at its very best.
“I get that this all sounds incredibly pretentious, but we ask people to come with an open mind - we promise you the most welcoming, least scary experience - and you’ll leave appreciating coffee more than you ever thought was possible.”
Customers will be guided through a choice of three different espresso beans and a wine-style filter menu with 15 different options - with plans for this to exceed 100 by the end of the year.
Long-standing barista Matt Mitchell will return to Frederick Street as head barista after a stint at Melville Place, while Hannah Dear has moved from Ledger Coffee Roasters in Wisconsin to join the team as manager.
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