01
With respect
20 km
20 km
CP-01 Brief
You tell us what you need. A morning meeting, a birthday dinner, a book club. We listen.
6-8
Weeks between bean rotations
7
Years in Shindencho
30+
Test batches before the banana bread was right
Our products
Why people keep coming back
Beans sourced by the cup, not the container
We rotate single-origin espresso every six to eight weeks. Right now we're pulling a washed Yirgacheffe from Addis Trading Co. Ask us about it. We like talking about it.
Food made in the kitchen, not a bag
Our granola is toasted in-house every Tuesday morning. The soups change with the season. The banana bread has been the same recipe since we opened in 2019 and we're not changing it.
A room that works for you
Power sockets at every table along the back wall. Reliable wifi password on the chalkboard. We don't rush you out. If you need a second hour, take it.
News & Announcements
News & Announcements
2026-07-10
Cold Brew vs Iced Coffee: What Actually Changes
Most people use the terms interchangeably, and most cafes let them. But cold brew and iced coffee are made differently, taste differently, and behave differently in your body. If you've ever found iced coffee too sharp or cold brew too heavy, the reason is usually in the process.
Read more →2026-04-15
What Honey Process Coffee Actually Means
Honey process is one of those terms that sounds like it should be obvious and isn't. There's no honey involved. The name comes from the sticky texture of the coffee cherry's mucilage. The layer between the outer skin and the inner bean. And what happens to it during drying.
Read more →2026-03-22
How to Work From a Cafe Without Overstaying Your Welcome
We actively encourage people to work from Spruce Blend Gates. Power sockets at every table along the back wall, wifi on the chalkboard, no time limit. But over seven years of running a cafe, we've noticed a few things that make the difference between a good working session and a situation that's awkward for everyone.
Read more →Founder & maker
The hands behind it
Mara Lindqvist
Founder, Established since 2019
Mara Lindqvist trained as a barista in Edinburgh in 2013, working at a small specialty roastery on Leith Walk for four years before moving south. She spent two years as head of coffee at a small group of three cafes in Bristol, where she learned how to source beans directly and how to run a kitchen without losing her mind. She opened Spruce Blend Gates in March 2019 in a former hardware shop she'd been watching for two years. Outside the cafe, she grows her own herbs in the back garden, keeps a notebook of filter recipes, and takes one week every winter to visit a coffee-producing region. She went to Ethiopia in January 2024 and came back with three new supplier contacts and a very strong opinion about natural-process Sidama.
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