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3 ter Rue Marcadet
Mon-Fri: 8am - 5pm. Sat: 9:30am - 6pm. Sun: closed
Bus Stop: Pont Marcadet

Café Lomi

Parisian Coffee Legacy

Lomi has been a staple in the Parisian coffee scene customers, and above all, to guarantee the freshness of the
since 2010. Founder Aleaume Paturle began working in beans,” Aleaume says.
coffee in 2005, after being inspired by the takeaway coffee Along the wall opposite of the counter, you’ll find fresh-
model in the United States. He knew coffee-drinking pat- ly roasted coffee that is available for purchase. Their commit-
terns were different in France, with people preferring to ment to sharing different profiles is evident in the offerings–
sit down with their coffee, so he started Lomi at a time Ethiopian, Colombian, Brazilian, and others. Aleaume says
when there weren’t many places serving specialty coffee. the wide range of coffees offered is the result of the long-
Unlike many of the newcomers in the Paris coffee standing relationships they have developed with growers.
scene, Lomi is spacious with clean stone walls, exposed Having coffee available for consumers to brew at home
brick, and an assortment of modern and vintage tables and has become increasingly more important since the pan-
chairs. The menu consists of filter coffees and espresso demic. “We’re witnessing an interesting phenomenon:
drinks, with an emphasis on the origin. You’ll find scones, consumers prefer to wait until they get home or to the
granola, and croque monsieurs for petit déjeuner and tar- office to drink good coffee,” Aleaume says.
tines and salads in the afternoon. Specialty coffee in Paris had a difficult start. Aleaume
Located in the 18th arrondissement, close to the tracks says that it wasn’t until 2008 that he felt there was a turn-
of Gare du Nord, Lomi roasts its coffee onsite and provides ing point. “In France, we have a hard time adopting new
education and training at its school next door. Lomi’s growth modes of consumption. It takes longer,” he says. Now, there
has occurred steadily over the years. Adding a roaster in is a market and consumers know what to expect. “Special-
2011 was one of the first developments. “Lomi needed to ty coffee used to be a niche product, but today it’s democ-
master the taste of coffee, to offer different profiles to its ratized and consumed in increasingly common places.”

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