Specialty coffee in Cyprus

Specialty coffee in Cyprus grows alongside two strong habits: Cypriot coffee brewed in a briki and the iced freddo, drunk year-round in the island's heat. Traditional Cypriot coffee, ordered skettos, metrios or glykos depending on sugar, is served with its foam and grounds in the kafeneio, where coffee is a reason to sit and talk. The frappé, freddo espresso and freddo cappuccino dominate everyday drinking, especially in summer. Specialty cafés in Nicosia and Limassol have added flat whites, filter coffee and brunch to that mix.

Nicosia holds the largest group of specialty cafés, with a roaster in Aglantzia and cafés in Strovolos. Limassol and Larnaca form the next tier, with Paphos, Germasogeia and Pissouri adding coastal cafés.

Roasters that shape Cypriot specialty coffee include Kollaborative Coffee Roasters in Nicosia, Paul's Coffee Roasters and Iheart coffee roaster. Expect cold coffee as the default order for much of the year, and a café culture where going for coffee means a long stay.