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

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

Folded paper filters for preparing drip coffee using a Chemex . The special thickness ensures quality filtration without sediment. After putting on the Chemex, the filter needs to be washed thoroughly with hot water.

Use: Chemex (1-3 cups) or Chemex (6 cups)

Number of pieces: 100

Paper filters for preparing drip coffee in all types of coffee drippers V60 (size 02) from the Japanese company Hario. It just doesn't work without them. After placing it in the dripper, the filter needs to be washed thoroughly with hot water.

Number of pieces: 100

Marcial Olivera Diaz owns 4 hectares of land in the village of Nuevo Trujillo, located in San Jose de Lourdes. Nuevo Trujillo is a village in San Jose de Lourdes, Peru, famous for growing excellent coffee. Coffees from this region have a unique flavor profile characterized by citrus acidity and buttery sweetness. On his farm, Marcial grows mostly caturra along with some bourbon and castillo varieties. He hires local pickers from Nuevo Trujillo to selectively handpick ripe cherries. After harvesting, the coffee is washed, floated, crushed and then fermented for 24 hours. Finally, Marcial dries the coffee using the shade on wooden drying beds right outside his house.

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

Country of origin: Peru

Cup score : 86.5

Region: La Libertad

Variety: Bourbon, Catuai

Processing: washed

Altitude: 1800 - 1900 m above sea level

Flavor profile: Caramel, brown sugar, plum, malt, sweet orange

Marcial Olivera Diaz owns 4 hectares of land in the village of Nuevo Trujillo, located in San Jose de Lourdes. Nuevo Trujillo is a village in San Jose de Lourdes, Peru, famous for growing excellent coffee. Coffees from this region have a unique flavor profile characterized by citrus acidity and buttery sweetness. On his farm, Marcial grows mostly caturra along with some bourbon and castillo varieties. He hires local pickers from Nuevo Trujillo to selectively handpick ripe cherries. After harvesting, the coffee is washed, floated, crushed and then fermented for 24 hours. Finally, Marcial dries the coffee using the shade on wooden drying beds right outside his house.

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

Country of origin: Peru

Cup score : 86.5

Region: La Libertad

Variety: Bourbon, Catuai

Processing: washed

Altitude: 1800 - 1900 m above sea level

Flavor profile: Caramel, brown sugar, plum, malt, sweet orange

An enameled tin mug that should not be missing in the equipment of any true coffee connoisseur. Its use is practically unlimited. Perfect for traveling, it can be used to heat water or prepare coffee using the AeroPress or the V60 coffee dripper . Its elegant design will also be appreciated by all Instagrammers!

Material: enamel

Volume: 350 ml

At the traditional Czech porcelain manufacturer - the West Bohemian company Thun - we had a unique coffee mug made for you in matte black with an engraved Bohemian Coffee House logo. We chose the size of the mug so that both the AeroPress and the V60 coffee dripper from the Japanese company Hario fit it. Thanks to the traditionally shaped handle, the mug fits perfectly in the hand. You will see for yourself! Once you wrap your hands around it for the first time, you won't want to let it go.

Material: porcelain

Kooperativa Abadatezuka is a group of smallholder farmers in the western province of Rwanda who supply their coffee to the Cyato washing station located in Nayamasheke district. Producers here grow coffee at altitudes of up to 2,200 meters above sea level, and the washing station is located at an altitude of 1,850 meters. The washing station was established in 2017.

One interesting aspect of coffee is that the native bees that live in and around the Nyungwe forest where the coffee is grown are said to be partially responsible for the unique flavor profile that this coffee has. Bee-assisted pollination, fertile soil and a cool lake-influenced climate due to the area's proximity to Lake Kivu contribute to the flavors found in the cup. Farmers do not use any synthetic inputs, such as synthetic fertilizers or pesticides.

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

Country of origin: Rwanda

Region: Cyato, Nyamasheke District

Variety: Bourbon

Processing: washed

Altitude: 1850 - 2200 masl

Flavor profile: Caramel and burnt sugar with subtle flavors of dried fruit and dried citrus peel. Strong syrupy sweetness and juicy acidity.

Kooperativa Abadatezuka is a group of smallholder farmers in the western province of Rwanda who supply their coffee to the Cyato washing station located in Nayamasheke district. Producers here grow coffee at altitudes of up to 2,200 meters above sea level, and the washing station is located at an altitude of 1,850 meters. The washing station was established in 2017.

One interesting aspect of coffee is that the native bees that live in and around the Nyungwe forest where the coffee is grown are said to be partially responsible for the unique flavor profile that this coffee has. Bee-assisted pollination, fertile soil and a cool lake-influenced climate due to the area's proximity to Lake Kivu contribute to the flavors found in the cup. Farmers do not use any synthetic inputs, such as synthetic fertilizers or pesticides.

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

Country of origin: Rwanda

Region: Cyato, Nyamasheke District

Variety: Bourbon

Processing: washed

Altitude: 1850 - 2200 masl

Flavor profile: Caramel and burnt sugar with subtle flavors of dried fruit and dried citrus peel. Strong syrupy sweetness and juicy acidity.