Esperanza Natural Mystic Espresso

Joaquin Parra launched Right Side in 2012 with two thousand euros and a secondhand roaster purchased from an Italian restaurant, working out of a garage in Castelldefels, the quiet beach town south of Barcelona. He is a three time Spanish Roasting Champion and placed sixth at the World Coffee Roasting Championship in 2013. Right Side has no storefront and no interest in selling coffee in high volumes. The focus is entirely on single origin sourcing and roasting. Parra's model involves identifying promising coffee, then collaborating with producers on joint projects, typically around fermentation or drying improvements, paying premium prices especially when requesting processing modifications. The profile he aims for is clean, sweet, and structured, described by baristas as easy to work with and rewarding in the cup. Parra has said he cares more about being consistently good every day than about winning competitions.