01
House Espresso Blend
A blend of Brazilian natural and Ethiopian washed beans from Hearthstone Roaste…
riso · spot colourNews & Announcements
News & Announcements
- 012026-07-01
What is filter coffee and why does it taste different
If you've ever ordered a filter coffee and been surprised by how different it tastes from an…
- 022026-07-08
How we make cold brew coffee in-house every day
Cold brew is one of those things that sounds complicated but is actually very simple. The…
- 032026-06-15
Why we buy our coffee from a roaster twelve miles away
When we opened in 2019, one of the first decisions we made was where to buy our coffee. We tasted…
About
A bit more
These days the cafe runs with a small team: Mara, two full-time staff, and a part-time baker who comes in three mornings a week. The menu is deliberately short. The coffee is deliberately good. The room is deliberately quiet enough to have a conversation. Mara is usually behind the counter in the mornings, and she'll talk to you about coffee, about the cake, about whatever book she's reading. The cafe closes on Mondays for a full clean and a bit of breathing room. Everything else is open, including the sofa corner, including the dog bowl by the door.
Forty regulars showed up every Saturday, in the rain. That's when I knew.Our products
Why people keep coming back
Coffee roasted nearby
We source our espresso blend from Hearthstone Roasters, about twelve miles away. The filter changes weekly depending on what's come in fresh. We'll always tell you where it's from.
Food made here, not reheated
Everything on the food menu is made in our kitchen. The banana bread goes in the oven at 7am. The soup changes on Tuesdays. Nothing arrives in a bag from a central depot.
A room that actually fits people
We have a big communal table, a few two-tops by the window, and a sofa corner that gets the afternoon sun. There's no background music loud enough to stop a conversation.
Dog-friendly, genuinely
We keep a water bowl by the door and a tin of treats behind the counter. Dogs are welcome inside, not just tolerated on the pavement.
Hands at the helm
Who you are buying from
Founder, Established since 2019
Mara Finch
Mara Finch trained in professional kitchens in Edinburgh and Glasgow before opening Clover Cover Zone in March 2019. She spent six years in cafe and restaurant work, including a stint as sous chef at Bistro Ardmore in Edinburgh's Stockbridge neighbourhood, before finding the old florist's shop on Hagayaba and deciding it was the right room. She is obsessive about filter coffee, changes the single-origin weekly, and keeps a handwritten log of every coffee she's served since the cafe opened. On weekday mornings she's usually the one behind the counter. She reads a lot of fiction and occasionally recommends books to customers who look like they need one.
Get in touch
Tell us what you need
Whether it's a private hire enquiry, a catering question, or something else entirely, fill in the form and we'll get back to you within one working day.
No spam. We'll only reply to your message.