Thick-walled coffee porcelain with the Bohemian Coffee House logo is intended for cafes, restaurants and design hotels, as well as for home and office coffee maniacs. In short, for all discerning customers who appreciate cups with an extra thickness of almost 1 cm, which keep the coffee at the right temperature.

The cups (each with a saucer) are now available in three sizes: espresso (60ml), cappuccino (165ml) and latte (300ml) .

Material: thick-walled porcelain

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

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

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

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.

Marespi je vertikálně integrovaný kávový podnik třetí generace, který se nachází v regionu Brunca v Kostarice, kde rodina Acuña dohlíží na každou fázi produkce – od pěstování na vysokohorské farmě El Aguacate (1 890 m n. m.) přes mokré a suché mletí až po přímý export – a zajišťuje tak plnou sledovatelnost a kontrolu kvality. Sopečné půdy, stálé horské srážky a chladný vliv blízkého Cerro Chirripó přispívají k vyvážené kvalitě kávy, zatímco program udržitelnosti společnosti Marespi snižuje chemické vstupy, chrání biodiverzitu a investuje do vzdělávání producentů.

Co začalo s několika parcelami půdy a vášní pro kávu, se rozrostlo v respektovaného vývozce známého produkcí vysoce kvalitních a plně sledovatelných šarží. Společnost Marespi, která se nachází v Západním údolí, úzce spolupracuje s dlouhodobými farmářskými partnery, z nichž mnozí s rodinou spolupracují po celá desetiletí.

Udržitelnost a inovace jsou ústředním bodem přístupu společnosti Marespi. Kladou důraz na snižování chemických vstupů, ochranu ekosystémů a podporu biodiverzity a zároveň rafinují med a používají přírodní metody zpracování, které šetří vodu a zvyšují kvalitu kávy.

Nabízená šarže je Red Catuai a Caturra; po selektivním ručním sběru jsou celé zralé třešně tříděny podle hustoty a sušeny přirozeným způsobem po dobu zhruba dvaceti dvou dnů na vyvýšených záhonech, s pravidelným otáčením a sledováním vlhkosti.

Tato káva je světle pražená a skvěle se hodí na alternativní přípravu kávy, ale i na espresso. Albu pražíme i tmavě. Ta se hodí nejvíce na espresso a espresso nápoje s mlékem.

Země původu: Kostarika

Region: San Carlos

Odrůda: Caturra, Red Catuai

Zpracování: Natural

Nadmořská výška: 1890 m. n. m.

Chuťový profil: Květinový, fialové hrozny, karamel, citrus, plné tělo

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 lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Organic Caracolillo coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Mexico

Region: Veracruz

Variety: Oro Azteca

Processing: washed

Altitude: 1650 – 1950 m above sea level

Flavor profile: vanilla, caramel

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

The pride of our cafe and roastery in the form of direct trade with farmers from Mexico. From the farm Rancho La Victoria, we offer three types of organic coffee in organic 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 lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Organic Premium coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Mexico

Region: Veracruz

Variety: Oro Azteca

Processing: washed

Altitude: 1650 – 1950 m above sea level

Flavor profile: citrus fruits, caramel, panela

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