Discover our coffee
From Bean to CupMagazine
26 October 2026
From Bean to Cup
Every morning at Le Pain Quotidien starts the same way: with freshly baked bread and a good cup of organic coffee. Behind that cup is a blend we chose with care. It is organic and made from 100% Arabica beans grown in three countries, each bringing something of its own.
Three origins, one organic blend
Our coffee brings together 100% organic Arabica beans from Nicaragua, Peru and Colombia. The beans come from Jinotega in Nicaragua, Huánuco and Cajamarca in Peru, and the Sierra Nevada de Santa Marta in Colombia. All three are known for their coffee. We blended them to create a cup that is richer, fuller and better balanced, and that tastes the same from one season to the next.
A great blend works like a good table: everyone brings something different. Nicaragua gives our coffee its rich flavor and full body. Peru adds a gentle sweetness and bright acidity. Colombia finishes it with a long, rich aftertaste and a touch of sweet, fruity acidity.
Grown slowly, high in the mountains
All three origins share the same signs of quality. The coffee grows between 1,200 and 1,500 meters above sea level, where cooler temperatures let the cherries ripen slowly and develop more flavor. The Arabica plants are shade-grown, and the cherries are picked selectively, over several rounds, so only ripe fruit is harvested. The beans are then washed, fermented and dried in the sun.
Roasted the traditional way
Once the beans arrive, we take our time. They are roasted for 11 to 13 minutes in small batches of 100 kg in a traditional drum roaster, which gives a medium roast that brings out the character of each origin. The coffee is then packed in a protective atmosphere, in bags with a one-way aroma valve, so it stays fresh until you open it.
Made for your favorite latte
This blend really shines with milk. Its body and balance stand up beautifully to steamed milk, making it the perfect base for our cappuccinos, lattes and flat whites, which are some of our guests’ favorites.
Prefer it black? The fruity notes and soft acidity make for a smooth, satisfying espresso too.
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The original Le Pain Quotidien bakery served only four kinds of round bread of one size and a two-kilo loaf. This simple approach allowed Alain to focus all his effort and R&D on quality. He set out on a quest for maximum quality for the wheat, the ingredients, the flour (stone-milled at a slow pace), and the artisan bakery process (long periods of cold proofing). Other than the vast majority of industrial bread, all signature Le Pain Quotidien sourdough bread only contains four simple ingredients: Flour - Water - Salt - Time. No yeast, no additives, no agents.
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Alain Coumont was born into a family of cooks. His grandparents had a restaurant, his father was a chef, and his aunt Simone was a talented pâtissier who baked tarts every Saturday for the whole family to devour on Sunday. When he was 6 years old, Alain began reading from the two cookbooks on the shelf at home. He taught himself to cook by reading recipes and hints from famous chefs. His first creations were chocolate mousse, cream puffs, and eclairs. Little did he know…
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Welcome homeLe Pain Quotidien means "the daily bread". And to us, that means everything. It’s much more than mere sustenance; it’s a way of life.
Simple. Fresh. Honest.
Our dishesOur menu celebrates natural, honest ingredients, prepared freshly every day. And at the heart of it all is the bread that brings everything together.