Colin Harmann made the move from investing in bonds to beans a few years back, right out of his third-floor Dublin flat (hence the moniker 3fe, or third-floor espresso). Nowadays 3fe has two locations in Dublin, but the original is tops for charm, and though it’s a bit off the beaten track, Dubliners are a loyal crowd, and the place is always full. So much thought and time goes into each cup, roasted on-site and purchased using a direct-trade model from farmers many of the baristas have met in person, thanks to sourcing trips around the world. Sustainability is taken very seriously by Harmann, and the café generates barely any waste. Coffee grounds are composted; yogurt and ricotta are made from extra milk, and ferments and hot sauces from the vegetable trimmings. 3fe’s coffee is now available internationally from its website, so you can re-create that perfect cup that you remember from Dublin at home, anywhere.

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