Bohemian Blend Forte already speaks for itself in its name about the strength that this blend hides. The first-class arabicas of Central and South America give the delicious taste and fullness of the "body" of the mixture. The strength, which, together with the increased caffeine content, is supplied by the best Asian robustes, then completes the resulting elegance and pleasure when consumed. It is the ideal companion for sleepy mornings and long evenings and is ideally suited for the preparation of all espresso drinks.

Blend: 85% Arabica and 15% Robusta

Flavor profile: dark chocolate, caramel, cloves

Bohemian Blend Passion is a mixture of four selected coffees from South and Central America, the ratio of which has been fine-tuned to a perfect harmony of flavors after years of experience and testing. The mixture has the status of 100% Arabica and, with its slightly increased acidity, is suitable for beginners and advanced coffee connoisseurs.

Blend: 100 % Arabica

In cooperation with the Czech company Coffee Embassy EU, we got our hands on this coffee from São Paulo in Brazil. It is the story of the close relationship between this company and a family coffee farm with an emphasis on environmental, social and economic sustainability.

Coffee Embassy has been buying coffee beans directly from this farm for years. As a result, farmers do not share the profit with intermediaries, and thus achieve a more dignified financial evaluation. To ensure the long-term quality of the coffee, the owner Paulo invests in coffee processing processes and the use of organic practices. Above all, it is necessary to highlight his interest in his employees and their families. In addition to the basic health insurance, Paulo pays his employees and their families optional additional insurance and has already reimbursed the school fees of several of his employees' children, thus helping them to better apply themselves on the labor market.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Brazil Paulo Toledo Campos light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Brazil

Region: Alto Mogiana, São Paulo

Producer : Paulo Toledo Campos

Variety: Catuai Boia II

Cup score: 84

Processing: natural

Altitude: 1050 m above sea level

Flavor profile: Full bodied, milk chocolate, currant, sweet and juicy

Our Brazilian coffee contains all the flavors that characterize premium coffees from the largest coffee producer in the world. Brazilian coffee trees are grown at lower altitudes, ripen faster and produce lighter coffee beans. These show low acidity and are characterized by a bittersweet, nutty-chocolate flavor. The name Santos is derived from the port of the same name, through which selected coffees pass on their way to the world. Our coffee comes from the Sul de Minas region north of Sao Paulo and carries the designation NY2, Screen 19, which indicates a low percentage of defects and the largest possible size of coffee beans from the region of origin. Our Brazilian coffee is also the basis of our Bohemian Blends ( Passion & Forte ) and goes great with espresso.

Country of origin: Brazil

Region: Sul de Minas

Variety: Catuai

Processing: natural (dry)

Altitude: 850 – 950 m above sea level

Flavor profile: chocolate, nuts, caramel

Finca Noruega se skládá ze 43 manzan osázených různými odrůdami od bourbonu po gejši v pohoří Ahuachapán na západě Salvadoru. Tato farma je součástí skupiny Los Naranjos, kterou vede Sigfredo Corado, profesor agronomie z Národní zemědělské školy. Farma je součástí programu Renacer, což je technická škola pro pěstitele kávy v oblasti, kde se mohou učit o lepších postupech hospodaření na farmě. Tento program je financován organizací Raices a podporován Katolickými pomocnými službami v Salvadoru.

Technickou školu vede Sigfredo se 6 techniky a pomáhá malým a středním pěstitelům v oblasti školením osvědčených zemědělských postupů, které jsou pro půdu prospěšné a prospěšné pro výnos a kvalitu kávy. Škola sídlí zde ve Finca Noruega, kde se kurzy konají dvakrát měsíčně. Zaměřují se na program vyvinutý pro zdraví půdy o čtyřech pilířích: 

Správný zdroj

Správná dávka

Správné místo

Správný okamžik

Tento lot se skládá výhradně z arabiky pacamara, která byla selektivně sklizena před odvozem do mokrého mlýna a sušáren v Beneficio San Rafael.

Tato káva je tmavě pražená a skvěle se hodí na přípravu espressa a espresso nápojů s mlékem. Tento Salvador pražíme i světle pro přípravu filtrované kávy a více aciditních espresso nápojů.

Země původu: El Salvador

Cup score : 86.75

Region: Ahuachapán

Odrůda: Pacamara

Zpracování: Natural  

Nadmořská výška: 1400 - 1500 m. n. m.

Chuťový profil: Limetka, višeň, zlaté kiwi, čokoláda, bergamot 

Etiopie je považována za kolébku kávy a je proslulá tím, že právě v lesích v oblasti Kaffa rostla divoce. Etiopská kávová oblast Yirgacheffe je jednou z nejznámějších oblastí pro svou produkci kvalitní výběrové kávy. Vysoké nadmořské výšky a dlouhá historie pěstování kávy v této oblasti dělají z Yirgacheffe jedinečnou produkční oblast s výrazným a osobitým profilem. Káva z tohoto místa je známá svými květinovými tóny a citronovou kyselinou a dovětkem černého čaje. 

Tato káva pochází z mycí stanice Konga v pohoří Yirgacheffee Highlands, která produkuje přibližně 20 % přírodní a 80 % promyté kávy. Stanici využívá přibližně 650 drobných farmářů z okolí, kteří v průměru pěstují kávu na farmách o rozloze 2 hektarů. Během sklizně přivážejí svou úrodu do mycí stanice Konga, kde se třešně třídí a zpracovávají.
Po sklizni pouze nejzralejších třešní, se suší přibližně 15–20 dní na slunci na tzv. „afrických vyvýšených postelích“. Během dne se třešně neustále otáčejí, aby se zajistil rovnoměrný proces sušení. Během procesu sušení jsou ovocné cukry z dužiny částečně absorbovány zrnem, což má za následek typickou ovocnou a sladkou chuť této kávy. Jakmile kávové třešně dosáhnou vlhkosti přibližně 13 %, slupka se odstraní a káva se připraví k přepravě.

Tato káva je tmavě pražená a skvěle se hodí na přípravu espressa a espresso nápojů s mlékem. Tento náš decaf pražíme i světle pro přípravu filtrované kávy a více aciditních espresso nápojů.

Země původu: Etiopie

Region: Yirgacheffe

Producenti: Konga Washing Station

Odrůda: Heirloom

Zpracování: natural

Nadmořská výška: 1900 - 2100 m. n. m.

Chuťový profil: citrus, meruňka, černý čaj

Fair Trade and organic certified coffees from Guatemala are relatively common, the reason being that historically many small producers have organized themselves into democratically run cooperatives in order to have greater ability to achieve said certifications. Guatemala's coffee sector sees the participation of many indigenous producer groups, who typically have a strong cultural connection to the care and preservation of the land and natural resources, making organic certification an obvious choice. Coffee beans are thus protected in the agro-forestry system by natural means and there is no need to expose them to chemical extractions.

Unfortunately, historically there have been legal barriers that prevented women from owning their own farms or becoming members of a cooperative. Today, however, there are programs and cooperatives that unite and improve the position of women in society. The coffees in this batch are 100% from farms owned or managed by women.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast FTO Women Producers light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Guatemala

Region: Huehuetenango

Variety: Bourbon, Catimor, Caturra

Processing: washed

Altitude: 1400 - 2200 masl

Flavor profile: Fresh blueberry flavored with soft praline and amaretto. Juicy acidity and pure fruity sweetness.

Dulima was created in 2009 to capture the typical coffee profile of the central and southern Huila region. In the volcanoes and mountains of Huila, excellent coffee is grown. We carefully select lots through rigorous sensory analysis at the point of origin to guarantee profile consistency and quality from lot to lot.

Dulima was inspired by indigenous groups from the southern region of Colombia, namely the Pijaos people of the area around the Tolima volcano, natives long before the arrival of the Spanish who called the volcano "Dulima", which translates to Snow Queen.

The Huila region is well known for its coffee quality, but also for being the first region in Colombia to start coffee production. Farmers in Huila are passionate about quality. Their crops receive a lot of care and attention, and they tend to pioneer new methods of processing and farming.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Dulima coffee light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Colombia

Region: Huila

Variety: Castillo, Caturra, Colombia

Processing: washed

Altitude: 1500 - 2000 masl

Flavor profile: Citrus, red berries, caramel, chocolate

The equator passes right through this East African jewel. Despite its tropical climate, Kenya experiences a pleasant cooling via the Indian Ocean and Lake Victoria. The flat savannas, home to many wild animals, rise to the central highlands, the peak of which is Mount Kenya at an altitude of 5,199 m. It is here that the lush slopes turn into fertile agricultural land, which creates ideal conditions for growing coffee.

The combination of red volcanic soil, high altitudes and an ideal climate has a decisive influence on the fruity, almost juicy aromas that characterize these coffees. Due to its geographical location on the equator, Kenya has little difference between seasons.

Unlike neighboring Ethiopia, coffee cultivation in this region is relatively new and only started at the beginning of the 20th century. Today, agriculture is the main contributor to Kenya's GDP, among which coffee ranks third behind tea and horticultural products. The total area under coffee cultivation in Kenya is estimated at 160,000 hectares.

Plantations make up about one third of the area. However, the largest part of the land is used by small farmers who are allocated to cooperatives. Coffee is mostly sold through auctions held every week during the harvest season. The price between the buyer and the seller is defined by the quality of the cup and the sorting depending on the size of the beans. Coffee beans graded above 17/18 are called "AA" and are the largest of their kind.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Kenya AA TOP Gicherori light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Kenya

Cup score : 87

Region: Mt. Kenya, Murang'a, Meru, Kiambu

Owner : Small farmers

Variety: SL-28, SL-34, Ruiru 11, Batian

Processing: washed

Altitude: 1800 – 2300 m above sea level

Flavor profile: black currant, cherries, tea, red apple, sweet velvety body

Dulima was created in 2009 to capture the typical coffee profile of the central and southern Huila region. In the volcanoes and mountains of Huila, excellent coffee is grown. We carefully select lots through rigorous sensory analysis at the point of origin to guarantee profile consistency and quality from lot to lot.

Dulima was inspired by indigenous groups from the southern region of Colombia, namely the Pijaos people of the area around the Tolima volcano, natives long before the arrival of the Spanish who called the volcano "Dulima", which translates to Snow Queen.

The Huila region is well known for its coffee quality, but also for being the first region in Colombia to start coffee production. Farmers in Huila are passionate about quality. Their crops receive a lot of care and attention, and they tend to pioneer new methods of processing and farming.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Dulima coffee light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Colombia

Region: Huila

Variety: Castillo, Caturra, Colombia

Processing: washed

Altitude: 1500 - 2000 masl

Flavor profile: Citrus, red berries, caramel, chocolate

Oscar and Francisca Chacón are third generation coffee producers who have embraced the development of their surroundings and the production of quality coffee. Committed to quality and innovation, the couple are among the first ever farmers in Costa Rica to use the honey method to process coffee beans.

In 2005, after years of supplying their cherry to the cooperative at the going market price, they decided to join the brand new "micromill revolution" and buy their own dehusker to have more control over the quality and price they got from the harvest. "At first we didn't know what we were doing," explains Oscar. “We were just experimenting. This experimentation has led to some of the most exciting new flavor profiles we've ever tasted: Chacons now produce a wide variety of honey process coffees, modulating the drying time to create different effects in the cup.

Necessity drove the family to innovate more when an earthquake in 2008 knocked out electricity and water in their area during harvest. Unable to run the huskers or wash off the grounds to produce washed coffees, Francisca was inspired by her knowledge of African coffee production and quickly built raised beds on the property. So they started experimenting with the processing of coffee cherries using the honey method.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Las Lajas coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Costa Rica

Region: Ahuachapan

Variety: Common Costa Rican

Processing: honey

Altitude: 1400 - 1600 masl

Flavor profile: Rich caramel and cocoa flavors with pronounced acidity and subtle sweetness.

The pride of our cafe and roastery in the form of direct trade with farmers from Mexico. From the Rancho La Victoria farm, we offer three types of organic coffee in organic quality: Organic Caracolillo, Organic Oro and Organic Premium .

Rancho La Victoria is a certified organic farm located east of the city of Puebla on the border of the Veracruz region. For 4 generations , they have been growing high-quality 100% Arabica here in the traditional way. There are fruits hand-picked from coffee trees on coffee plantations that are located in the shade of mature trees.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Organic Caracolillo light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Mexico

Region: Veracruz

Variety: Oro Azteca

Processing: washed

Altitude: 1650 – 1950 m above sea level

Flavor profile: dried fruit, orange, caramel, marzipan

The pride of our cafe and roastery in the form of direct trade with farmers from Mexico. From the Rancho La Victoria farm, we offer three types of organic coffee in bio quality: Organic Premium, Organic Oro and Organic Caracolillo .

Rancho La Victoria is a certified organic farm located east of the city of Puebla on the border of the Veracruz region. For 4 generations , they have been growing high-quality 100% Arabica here in the traditional way. There are fruits hand-picked from coffee trees on coffee plantations that are located in the shade of mature trees.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Organic Premium coffee light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Mexico

Region: Veracruz

Variety: Oro Azteca

Processing: washed

Altitude: 1650 – 1950 m above sea level

Flavor profile: chocolate, caramel, tangerines

In cooperation with the Czech company Coffee Embassy, ​​we got our hands on this coffee from the Matagalpa region in Nicaragua. It is the story of the close relationship between this company and a family coffee farm with an emphasis on environmental, social and economic sustainability. Coffee Embassy has been buying coffee beans directly from this farm for years. As a result, farmers do not share the profit with intermediaries, and thus achieve a more dignified financial evaluation.

For four generations, the Chavarría family has run the El Progreso and Linda Vista farms. Growing coffee is their tradition and they were among the first in the area to experiment with choice coffee and Nicaraguan washed processing. Uriel, a coffee taster, uses his knowledge to help the farm focus on select coffees to achieve better economic stability. Norlan and Salomon take care of the cultivation, and Uriel oversees the quality. Linda Vista is a smaller farm of 1.5 hectares and serves as an experimental farm for El Progreso, with a size of 10.5 hectares, where proven experiments from the smaller farm are being prepared.

This coffee, together with the El Progreso Honey coffee, are prepared by a rather unique processing in the absence of air, fermented in the coffee skins, which gives the coffee a truly extraordinary premium aroma and taste.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Progreso Natural coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Nicaragua

Region: El Tabaco community, Peñas Blancas Natural Reserve, Matagalpa

Producers: brothers Norlan and Uriel Chavarría

Cup score : 89

Variety: Sarchimor

Processing: anaerobic natural

Altitude: 1050 meters above sea level

Taste profile: full bodied, complex flavors of rum, nougat and mango, slightly fruity and sweet