Fathers Coffee Roastery

 15.01 44.98

Country: Honduras
Region: Las Pacayas, Corquin, Copan
Processing station: Aruco
Altitude: 1200 m.a.s.l.
Varietal: Lempira
Processing: Dry

Taste: Passion fruit, cherry coke, cocoa nibs

For many, it may be surprising to find that Honduras is the largest producer of coffee in Central America. Unfortunately, due to poor infrastructure and low prices, Honduras is historically better known for producing commodity coffee. For years, farmers have smuggled their coffee across the border to Guatemala and El Salvador, where they have been paid much more. Coffee was then exported from these two countries.
The change came a few years ago, when the government began investing money in programs to support the technical equipment of producers. Thanks to this and similar programs, more coffee began to be sold directly in Honduras and the quality of production was promoted. Which subsequently led to higher productions of speciality coffee.
For the second year in a row, we have prepared naturally processed coffee for you, from the Copán region, from the producer Yolanda Urrea Arita.

 16.69 50.12

Country: Ethiopia
Region: Sidamo
Processing station: Daye Bensa
Altitude: 1900 – 2100 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Red Honey

Taste: orange jam, roses, hibiscus, long and sweet aftertaste

The owner of the farm and processing station Asefa decided to move to the heart of coffee producing and processing Sidamo region when he decided to start a family. Since he was already in coffee at the time, he recognized that high-potential coffee was grown around the town of Daye, where he settled. The local quality of coffee and processing is the reason for us why we reached for this coffee for the second year.

 

 

 16.69 50.12

Country: Ethiopia
Region: Sidamo
Processing station: Daye Bensa
Altitude: 1900 – 2100 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Red Honey

Taste: orange jam, roses, hibiscus, long and sweet aftertaste

The owner of the farm and processing station Asefa decided to move to the heart of coffee producing and processing Sidamo region when he decided to start a family.
Since he was already in coffee at the time, he recognized that high-potential coffee was grown around the town of Daye, where he settled. The local quality of coffee and processing is the reason for us why we reached for this coffee for the second year.

 

 

 15.01 44.98

Country: Ethiopia
Region: Keramo Village, Sidamo Region
Processing station: Daye Bensa
Altitude: 2300 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Washed

Taste: blueberry cheesecake, creamy body, muscovado sugar

Producers from Keramo, who live high in the beautiful mountains of the Bombe area, are so remote that they do not have their own central processing station. All about 1,500 producers carry their coffee to the Bombe processing station, which is part of Daye Bensa Coffees owned by Asefa Dukamo. 

 

 

 15.01 44.98

Country: Ethiopia
Region: Keramo Village, Sidamo Region
Processing station: Daye Bensa
Altitude: 2300 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Washed

Taste: blueberry cheesecake, creamy body, muscovado sugar

Producers from Keramo, who live high in the beautiful mountains of the Bombe area, are so remote that they do not have their own central processing station. All about 1,500 producers carry their coffee to the Bombe processing station, which is part of Daye Bensa Coffees owned by Asefa Dukamo. 

 

 

 15.01 44.98

Country: Ethiopia
Region: Bensa District, Sidamo Region
Processing station: Daye Bensa
Altitude: 2000 – 2400 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Washed

Taste: jasmine, bergamot, black tea, honey cake

Two things in particular are typical for Ethiopian coffee – community processing stations and several hundred to thousands of small farmers who bring their cherries for processing.
The Bombe processing station, located north of Shantawene village and part of the Daye Bensa Coffee company, is no exception.
Farmers who supply coffee to this processing station grow it high in the mountains and lush green vegetation of the mountains called Bombe, hence the name of the washing station.
The Bombe processing station is very successful in its region thanks to its excellent organization and progressive approach to processing and ecology, and is therefore widely used by producers from other nearby areas.

 15.01 44.98

Country: Ethiopia
Region: Bensa District, Sidamo Region
Processing station: Daye Bensa
Altitude: 2000 – 2400 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Washed

Taste: jasmine, bergamot, black tea, honey cake

Two things in particular are typical for Ethiopian coffee – community processing stations and several hundred to thousands of small farmers who bring their cherries for processing.
The Bombe processing station, located north of Shantawene village and part of the Daye Bensa Coffee company, is no exception.
Farmers who supply coffee to this processing station grow it high in the mountains and lush green vegetation of the mountains called Bombe, hence the name of the washing station.
The Bombe processing station is very successful in its region thanks to its excellent organization and progressive approach to processing and ecology, and is therefore widely used by producers from other nearby areas.

 12.26 36.79

Country: Nicaragua
Region: Dipilto, Nueva Segovia
Processing station: La Coquimba
Altitude: 1200 -1300 m.a.s.l.
Varietal: Caturra
Processing: washed

Taste: caramel, roasted hazelnut, plums, low acidity

We chose the coffee from Ener Elias Rodas because of its complexity, which it has thanks to the Caturra variety.
You can look forward to a complex, clean cup of coffee with tones of caramel, roasted hazelnut and plums. The body of this coffee is buttery cream and robust mouthfeel. That’s why we think it’s a great choice for your breakfast cup of coffee.

 

 16.69 50.07

Country: Indonesia
Region: Panta Musarm, Pegasing, Aceh Tengah
Processing station: Team Pegasing
Altitude: 1300 -1500 m.a.s.l.
Varietal: Tim Tim & Gayo 1
Processing: Anaerobic fermentation

Taste: cherry cake, oolong, lime

Indonesia is historically one of the first countries where coffee was grown at all. The first seedlings were smuggled here from Yemen at the beginning of the 17th century by Dutch colonists. As early as 1699, coffee farms were all around the capital, Jakarta (Java Island), and in 1711, the first commercially grown coffee from Indonesia was on its way to Europe.
Over the centuries, coffee has spread to other islands – Sumatra, Sulawesi, Timor or Bali. Today, due to the coffee rust epidemic in the years 1860 – 1880, the most indonesian coffee is robusta, but thanks to the boom of speciality coffee, the cultivation of quality varieties of Arabica is slowly coming to the fore.
The traditional way of processing Indonesian coffee is the giling basah method, which brings to the coffee mainly earthy and spicy tones. Unfortunately, often with unpleasant aftertaste of various defects.
We managed to establish cooperation with a washing station in the Pegasing region, which is very advanced in the local conditions, and we buy coffees processed as washed, natural and anaerobically fermented coffees from it.

 16.38 49.14

Country: Indonesia
Region: Panta Musarm, Pegasing, Aceh Tengah
Processing station: Team Pegasing
Altitude: 1300 -1500 m.a.s.l.
Varietal: Tim Tim & Gayo 1
Processing: Dry

Taste: chocolate covered cherries, mint ice-cream, long sweet aftertaste

Indonesia is historically one of the first countries where coffee was grown at all. The first seedlings were smuggled here from Yemen at the beginning of the 17th century by Dutch colonists. As early as 1699, coffee farms were all around the capital, Jakarta (Java Island), and in 1711, the first commercially grown coffee from Indonesia was on its way to Europe.
Over the centuries, coffee has spread to other islands – Sumatra, Sulawesi, Timor or Bali. Today, due to the coffee rust epidemic in the years 1860 – 1880, the most indonesian coffee is robusta, but thanks to the boom of speciality coffee, the cultivation of quality varieties of Arabica is slowly coming to the fore.
The traditional way of processing Indonesian coffee is the giling basah method, which brings to the coffee mainly earthy and spicy tones. Unfortunately, often with unpleasant aftertaste of various defects.
We managed to establish cooperation with a washing station in the Pegasing region, which is very advanced in the local conditions, and we buy coffees processed as washed, natural and anaerobically fermented coffees from it.

 16.38 49.14

Country: Indonesia
Region: Panta Musarm, Pegasing, Aceh Tengah
Processing station: Team Pegasing
Altitude: 1300 -1500 m.a.s.l.
Varietal: Tim Tim & Gayo 1
Processing: Dry

Taste: chocolate covered cherries, mint ice-cream, long sweet aftertaste

Indonesia is historically one of the first countries where coffee was grown at all. The first seedlings were smuggled here from Yemen at the beginning of the 17th century by Dutch colonists. As early as 1699, coffee farms were all around the capital, Jakarta (Java Island), and in 1711, the first commercially grown coffee from Indonesia was on its way to Europe.
Over the centuries, coffee has spread to other islands – Sumatra, Sulawesi, Timor or Bali. Today, due to the coffee rust epidemic in the years 1860 – 1880, the most indonesian coffee is robusta, but thanks to the boom of speciality coffee, the cultivation of quality varieties of Arabica is slowly coming to the fore.
The traditional way of processing Indonesian coffee is the giling basah method, which brings to the coffee mainly earthy and spicy tones. Unfortunately, often with unpleasant aftertaste of various defects.
We managed to establish cooperation with a washing station in the Pegasing region, which is very advanced in the local conditions, and we buy coffees processed as washed, natural and anaerobically fermented coffees from it.

 16.69 50.12

Country: Nicaragua
Region: Macuelizo, Nueva Segovia
Processing station: Finca Bethania
Altitude: 1250 -1500 m.a.s.l.
Varietal: Maracaturra
Processing: Natural

Taste: Apple cider, ripe fruit, creamy body

Ana and Martha Albir are the third generation of coffee producers from Nuova Segovia where their great grandfather established a coffee farm in 1930.
Today the famlily owns severa coffee farms which were established by Ana’s and Martha’s father. Like everything else in Nicaragua also coffee farms, mainly farms in the border area with Honduras, have an interesting story behind them. Revolution between 1975 and 1979 hit the entire country but the border area was hit the most and thus forced the family to move to the United States. After six year in exile they returned home to discover that most of their land was captured by the central government. The only thing they got back was their house.

 16.33 49.05

Country: Nicaragua
Region: Macuelizo, Nueva Segovia
Processing station: Finca Bethania
Altitude: 1250 -1500 m.a.s.l.
Varietal: Maracaturra
Processing: Washed

Taste: Green Apple, Yellow fruit, Hazel nut

Ana and Martha Albir are the third generation of coffee producers from Nuova Segovia where their great grandfather established a coffee farm in 1930.
Today the family owns several coffee farms which were established by Ana’s and Martha’s father. Like everything else in Nicaragua also coffee farms, mainly farms in the border area with Honduras, have an interesting story behind them. Revolution between 1975 and 1979 hit the entire country but the border area was hit the most and thus forced the family to move to the United States. After six year in exile they returned home to discover that most of their land was captured by the central government. The only thing they got back was their house.

 9.20 27.80

Country: Brazil
Region: Minas Gerais, Sul de minas
Precessing station: Cafeina Group, Cocatrel Cooperative
Altitide: n/a
Varietal: Yellow Catuai and Mundo Novo
Procesing: natural

Taste: Hazelnut butter, sweet tabaco, low acidity

 11.55 34.80

Country: Brazil
Area: Minas Gerais, Sul de Minas
Processing station: Rancho Grande
Altitude: 900 m.a.s.l.
Varietal: Acaia
Procesing: suché

Taste: Dried fruit, dates, cocoa nibs, apple acidity

Farma Rancho Grande produkuje kávu od roku 1933, kdy pan Aneite Reis zdědil 5 hektarů půdy. Dnes vede farmu jeho vnuk José Carlos Reis a jeho syn Flávio – Fafa. Jejich zodpovědný přístup k pěstování a zpracování kávy spolu s otevřeností pro změny přináší úžasné výsledky. Investují do vybavenosti a tvrdě pracují na kvalitě kávy produkované pro “speciality coffee” trh.
Neustále zkouší nové techniky při zpracování, například boxy pro statické sušení, které zpomalují fermentaci.
V Rancho Grande se dobře starají o svou kávu, životní prostředí i zaměstance, z nichž někteří na farmách žijí, je jim poskytováno jídlo a elektřina. Kromě pěstování kávy je farma známá i pro svou produkci mléka a hovězího masa.
Odrůda Acaia plodí velké červené třešně a je vybraným kultivarem Mundo Novo, kterému se v Brazílii velmi dobře daří. Mundo Novo je přírodní hybrid mezi Typicou a Bourbonem, který byl objeven v Brazílii ve 40.letech 20.století.

 11.55 34.80

Country: Brazil
Area: Minas Gerais, Sul de Minas
Processing station: Rancho Grande
Altitude: 900 m.a.s.l.
Varietal: Acaia
Procesing: suché

Taste: Dried fruit, dates, cocoa nibs, apple acidity

Farma Rancho Grande produkuje kávu od roku 1933, kdy pan Aneite Reis zdědil 5 hektarů půdy. Dnes vede farmu jeho vnuk José Carlos Reis a jeho syn Flávio – Fafa. Jejich zodpovědný přístup k pěstování a zpracování kávy spolu s otevřeností pro změny přináší úžasné výsledky. Investují do vybavenosti a tvrdě pracují na kvalitě kávy produkované pro “speciality coffee” trh.
Neustále zkouší nové techniky při zpracování, například boxy pro statické sušení, které zpomalují fermentaci.
V Rancho Grande se dobře starají o svou kávu, životní prostředí i zaměstance, z nichž někteří na farmách žijí, je jim poskytováno jídlo a elektřina. Kromě pěstování kávy je farma známá i pro svou produkci mléka a hovězího masa.
Odrůda Acaia plodí velké červené třešně a je vybraným kultivarem Mundo Novo, kterému se v Brazílii velmi dobře daří. Mundo Novo je přírodní hybrid mezi Typicou a Bourbonem, který byl objeven v Brazílii ve 40.letech 20.století.

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Espresso
 15.71 47.06

Country: Peru
Region: Cajamarca, Huabal
Producer: Elvis Torres Sanchez
Altitude: 1600-1800 m.a.s.l.
Varietal: Catuai
Processing: Macerated natural

Taste: Kiwi, cashews, cinnamon, molasses

English translation coming soon.

Producent Elvis Torres Sanchez vlastní 2 hektary půdy, na kterých pěstuje kávu.

Po úspěšných pokusech v loňském roce, letos poprvé Elvis produkuje naturální kávy.
Zralé třešně odrůdy Catuai se sklidily, promyly a poté se rozprostřely na terasu, kde se po dobu 20 až 25 dní sušily na slunci.
Aby kávě dodal komplexnost a zvýraznil žádané chutě, Elvis experimentuje s macerací – prefermentací. Třešně maceroval zavřené v pytlích ve stínu po dobu 24 až 48h.
Okres Huabal je jedním z dvanácti okresů provincie Jaén v peruánském regionu Cajamarca. Huabal má velký potenciál pro kvalitní kávu. Mnoho producentů však má kvůli špatné infrastruktuře omezené zdroje i znalosti a tento potenciál nemohou využít.
Díky tomu, že Huabal pokrývá několik pohoří, klimatické podmínky jsou tady velmi rozmanité. Některé oblasti mají vlhké klima s červenou “africkou” půdou, jiné jsou suché a horké. I proto jsou kávy z této oblasti v chuti velmi rozmanité a komplexní.
Zaměstnanci Falcon Coffees pracují v severním Peru již několik let a dělají zde velmi dobrou práci. Snaží se o napravení všech chyb, které farmáři při pěstování dělají, zlepšení kvality kávy i zvýšení finančního ohodnocení farmářů. Založili vlastní sklad kávy v Jaénu a mohou tak nakupovat kávu přímo od producentů. Jedině takto se prémie za vyšší kvalitu kávy dostanou přímo k nim.

AVAILABILITY: Out of stock

 15.71 47.06

Country: Peru
Region: Cajamarca, Huabal
Producer: Elvis Torres Sanchez
Altitude: 1600-1800 m.a.s.l.
Varietal: Catuai
Processing: Macerated natural


Taste: Kiwi, cashews, cinnamon, molasses

English translation coming soon.

Producent Elvis Torres Sanchez vlastní 2 hektary půdy, na kterých pěstuje kávu.

Po úspěšných pokusech v loňském roce, letos poprvé Elvis produkuje naturální kávy.
Zralé třešně odrůdy Catuai se sklidily, promyly a poté se rozprostřely na terasu, kde se po dobu 20 až 25 dní sušily na slunci.
Aby kávě dodal komplexnost a zvýraznil žádané chutě, Elvis experimentuje s macerací – prefermentací. Třešně maceroval zavřené v pytlích ve stínu po dobu 24 až 48h.
Okres Huabal je jedním z dvanácti okresů provincie Jaén v peruánském regionu Cajamarca. Huabal má velký potenciál pro kvalitní kávu. Mnoho producentů však má kvůli špatné infrastruktuře omezené zdroje i znalosti a tento potenciál nemohou využít.
Díky tomu, že Huabal pokrývá několik pohoří, klimatické podmínky jsou tady velmi rozmanité. Některé oblasti mají vlhké klima s červenou “africkou” půdou, jiné jsou suché a horké. I proto jsou kávy z této oblasti v chuti velmi rozmanité a komplexní.
Zaměstnanci Falcon Coffees pracují v severním Peru již několik let a dělají zde velmi dobrou práci. Snaží se o napravení všech chyb, které farmáři při pěstování dělají, zlepšení kvality kávy i zvýšení finančního ohodnocení farmářů. Založili vlastní sklad kávy v Jaénu a mohou tak nakupovat kávu přímo od producentů. Jedině takto se prémie za vyšší kvalitu kávy dostanou přímo k nim.

AVAILABILITY: Out of stock

 62.75

Lehká a pohodlná zástěra s bavlněnými popruhy.
Vhodná pro obsluhu, ale i do kuchyně nebo výroby.
 70.45

Lehká a pohodlná zástěra s bavlněnými popruhy.
Vhodná pro obsluhu, ale i do kuchyně nebo výroby.
 82.00

Jednoduchá a univerzální zástěra vyrobená z pevné bavlněné látky a kožených popruhů.
Kožené popruhy se kříží na zádech, aby zástěra nezatěžovala krční páteř. Připevněny jsou odepínacími druky a před praním je ze zástěry jednoduše odepnete. 
 47.37

Handy weight designed for both professional baristas and home enthusiasts.

Fast and accurate weight that guarantees you accurate weight measurement with an accuracy of 0.1 grams. The weight is large enough to fit the portafilter from the coffee machine and is a handy helper to achieve the perfect espresso in a cafe, but also at home in the kitchen.
The scale is also suitable for use in the preparation of any filtered coffee. A novelty is the Auto – timing function, automatic start of time when pouring water.
The scale is perfectly portable, with its dimensions of 15.2 cm x 13 cm x 2.8 cm, it is also suitable for travel.
The LED display of the scale is waterproof and the package also includes a non-slip silicone pad.

 

 73.88

We were looking for long time for the perfect hand grinder that would meet our expectations with its grinding quality and your expectations with its simplicity and price.

With the Timemeore C2 grinder, we came across a grinder that exceeded our expectations with its high-quality grinding and clean design. With its weight of 430 g, it is also an excellent grinder for travel, not only for home use.
The quality of grinding is ensured by steel burrs with a size of 38 mm, which have 36 different options for setting the roughness. The stability of the stones and the central axis during grinding is ensured by double anchoring of the axis itself, which brings an even distribution of particles during grinding. At the same time, it is also thought of your hands when grinding. The improved bearing ensures that the handle still  rotates shortly after you release it. Thanks to this technology, grinding is less strenuous and at the same time more even. With its thickness of only 52 mm, the grinder is also suitable for someone with smaller hands.

 

 

 23.70

Glass that is too thin and cheap almost immediately lets out the water temperature away from the coffee you are brewing. That will not happen to you with this French press.

The container is made of borosilicate glass, which keeps the water hot during the entire preparation of coffee or tea. At the same time, the bottom of the glass container itself is made of a thick layer of glass, so that it lasts in a household or cafe for a long time. All parts of the French press are BPA-free.
The high-density metal filter guarantees that your cup of coffee will be as clean as possible from the French press. The glass container also contains a line for 300 or 450 ml of water, so making coffee is even easier. The matte cover in which the glass container is inserted ensures that no fingerprints or dirt will be visible on the surface. It also serves as a double thermal insulation.
French press is an ideal gift for someone who is just getting into making coffee at home or likes a more robust cup of coffee.

 

 257.94

Ikona ve světě výběrové kávy!
I my jsme si ruční mlýnek Comandante zamilovali pro precizní zpracování, krásný, čistý vzhled i neuvěřitelně jednoduché a příjemné používání.
Věříme, že jej po nás budou používat i další generace.

Balení obsahuje – tělo mlýnku z nerez oceli lakované vybranou barvou, kličku zakončenou dubovým držátkem a dvě nádoby na namletou kávu z tvrzeného skla. 

Ruční mlýnek Comandante C40 je vyroben ručně a z kvalitních materiálů, které vám zajistí precizní a konzistentní mletí se širokou škálou hrubosti – od espressa až po french press.
Mlecí kameny jsou vyrobené z chemicky neutrální oceli, které neovlivňují chuť připravené kávy. Proti běžné oceli dají vyniknout i jemným a ovocným tónům. Oproti předchozí verzi jsou ještě vylepšeny. Mají vysokou tvrdost, odolnost vůči opotřebení a maximální ochranu vůči korozi.

 

 12.71 22.71

Country: Ethiopia
Region: Gedeo
Washing station: Chelbessa, Danche
Altitude: 1900-2200 m.a.s.l.
Varietal:
 1974-1975 JARC Selections & Local Landraces
Procesing: natural
Certification: Organic

Taste: Mango, peach, creamy body, aroma of meadow flowers

Káva pochází z oblasti Gedeb, nejjižnější části v regionu Gedeo.
Komunita Worka Chelbessa je za poslední desetiletí známá produkcí velmi kvalitní kávy.
Pro producenta Neguesse Debela proto byla jednou z prvních oblastí, kde chtěl investovat. V roce 2017 začal provozovat ve Worka Chelbessa první stanici a chvíli poté, v roce 2019 koupil další mycí stanici poblíž v  malé oblasti zvané Danche.
Obě dvě jeho stanice konzistentně produkují excelentní promyté i naturálně zpracované kávy. Jsou jedinečné v tom, že u nich najdete šťavnatě sladké a plné tělo i lehčí citrusové a květinové tóny, které jinak najdete spíše u lehčích a méně sladkých káv.

 11.54 13.47

Country: Ethiopia
Region: Gedeo
Washing station: Chelbessa, Danche
Altitude: 1900-2200 m.a.s.l.
Varietal:
 1974-1975 JARC Selections & Local Landraces
Procesing: natural
Certification: Organic

Taste: Mango, peach, creamy body, aroma of meadow flowers

Káva pochází z oblasti Gedeb, nejjižnější části v regionu Gedeo.
Komunita Worka Chelbessa je za poslední desetiletí známá produkcí velmi kvalitní kávy.
Pro producenta Neguesse Debela proto byla jednou z prvních oblastí, kde chtěl investovat. V roce 2017 začal provozovat ve Worka Chelbessa první stanici a chvíli poté, v roce 2019 koupil další mycí stanici poblíž v  malé oblasti zvané Danche.
Obě dvě jeho stanice konzistentně produkují excelentní promyté i naturálně zpracované kávy. Jsou jedinečné v tom, že u nich najdete šťavnatě sladké a plné tělo i lehčí citrusové a květinové tóny, které jinak najdete spíše u lehčích a méně sladkých káv.

 27.48 30.75

Country: Ethiopia
Region: Gedeo
Washing station: Chelbessa, Danche
Altitude: 1900-2200 m.a.s.l.
Varietal:
 1974-1975 JARC Selections & Local Landraces
Procesing: natural
Certification: Organic

Taste: Mango, peach, creamy body, aroma of meadow flowers

Káva pochází z oblasti Gedeb, nejjižnější části v regionu Gedeo.
Komunita Worka Chelbessa je za poslední desetiletí známá produkcí velmi kvalitní kávy.
Pro producenta Neguesse Debela proto byla jednou z prvních oblastí, kde chtěl investovat. V roce 2017 začal provozovat ve Worka Chelbessa první stanici a chvíli poté, v roce 2019 koupil další mycí stanici poblíž v  malé oblasti zvané Danche.
Obě dvě jeho stanice konzistentně produkují excelentní promyté i naturálně zpracované kávy. Jsou jedinečné v tom, že u nich najdete šťavnatě sladké a plné tělo i lehčí citrusové a květinové tóny, které jinak najdete spíše u lehčích a méně sladkých káv.

 30.27 33.07

A simple to go tumblr from a Japanese brand called Kinto will keep you coffee warm for a full hour and will help you to enjoy your cup for a longer time while keeping its original taste and smell.
It is very comfy to drink out of it even with the lid on. And the lid is see-through so you will always be able to see your latte art.
We recommend not to use it in a dishwasher but to hand clean it using an ecology friendly cleaning product.
We can’t wait for you to enjoy this to go tumblr.

Choose your size and colour bellow.

 16.30

Country: Ethiopia
Region: Gedeo
Washing station: Chelbessa, Danche
Altitude: 1900-2200 m.a.s.l.
Varietal:
 1974-1975 JARC Selections & Local Landraces
Procesing: natural
Certification: Organic

Taste: Mango, peach, creamy body, aroma of meadow flowers

Káva pochází z oblasti Gedeb, nejjižnější části v regionu Gedeo.
Komunita Worka Chelbessa je za poslední desetiletí známá produkcí velmi kvalitní kávy.
Pro producenta Neguesse Debela proto byla jednou z prvních oblastí, kde chtěl investovat. V roce 2017 začal provozovat ve Worka Chelbessa první stanici a chvíli poté, v roce 2019 koupil další mycí stanici poblíž v  malé oblasti zvané Danche.
Obě dvě jeho stanice konzistentně produkují excelentní promyté i naturálně zpracované kávy. Jsou jedinečné v tom, že u nich najdete šťavnatě sladké a plné tělo i lehčí citrusové a květinové tóny, které jinak najdete spíše u lehčích a méně sladkých káv.

 15.01 44.98

Country: Honduras
Region: Las Pacayas, Corquin, Copan
Processing station: Aruco
Altitude: 1200 m.a.s.l.
Varietal: Lempira
Processing: Dry

Taste: Passion fruit, cherry coke, cocoa nibs

For many, it may be surprising to find that Honduras is the largest producer of coffee in Central America. Unfortunately, due to poor infrastructure and low prices, Honduras is historically better known for producing commodity coffee. For years, farmers have smuggled their coffee across the border to Guatemala and El Salvador, where they have been paid much more. Coffee was then exported from these two countries.
The change came a few years ago, when the government began investing money in programs to support the technical equipment of producers. Thanks to this and similar programs, more coffee began to be sold directly in Honduras and the quality of production was promoted. Which subsequently led to higher productions of speciality coffee.
For the second year in a row, we have prepared naturally processed coffee for you, from the Copán region, from the producer Yolanda Urrea Arita.

 16.69 50.12

Country: Ethiopia
Region: Sidamo
Processing station: Daye Bensa
Altitude: 1900 – 2100 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Red Honey

Taste: orange jam, roses, hibiscus, long and sweet aftertaste

The owner of the farm and processing station Asefa decided to move to the heart of coffee producing and processing Sidamo region when he decided to start a family. Since he was already in coffee at the time, he recognized that high-potential coffee was grown around the town of Daye, where he settled. The local quality of coffee and processing is the reason for us why we reached for this coffee for the second year.

 

 

 15.01 44.98

Country: Ethiopia
Region: Keramo Village, Sidamo Region
Processing station: Daye Bensa
Altitude: 2300 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Washed

Taste: blueberry cheesecake, creamy body, muscovado sugar

Producers from Keramo, who live high in the beautiful mountains of the Bombe area, are so remote that they do not have their own central processing station. All about 1,500 producers carry their coffee to the Bombe processing station, which is part of Daye Bensa Coffees owned by Asefa Dukamo. 

 

 

 15.01 44.98

Country: Ethiopia
Region: Bensa District, Sidamo Region
Processing station: Daye Bensa
Altitude: 2000 – 2400 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Washed

Taste: jasmine, bergamot, black tea, honey cake

Two things in particular are typical for Ethiopian coffee – community processing stations and several hundred to thousands of small farmers who bring their cherries for processing.
The Bombe processing station, located north of Shantawene village and part of the Daye Bensa Coffee company, is no exception.
Farmers who supply coffee to this processing station grow it high in the mountains and lush green vegetation of the mountains called Bombe, hence the name of the washing station.
The Bombe processing station is very successful in its region thanks to its excellent organization and progressive approach to processing and ecology, and is therefore widely used by producers from other nearby areas.

 16.69 50.07

Country: Indonesia
Region: Panta Musarm, Pegasing, Aceh Tengah
Processing station: Team Pegasing
Altitude: 1300 -1500 m.a.s.l.
Varietal: Tim Tim & Gayo 1
Processing: Anaerobic fermentation

Taste: cherry cake, oolong, lime

Indonesia is historically one of the first countries where coffee was grown at all. The first seedlings were smuggled here from Yemen at the beginning of the 17th century by Dutch colonists. As early as 1699, coffee farms were all around the capital, Jakarta (Java Island), and in 1711, the first commercially grown coffee from Indonesia was on its way to Europe.
Over the centuries, coffee has spread to other islands – Sumatra, Sulawesi, Timor or Bali. Today, due to the coffee rust epidemic in the years 1860 – 1880, the most indonesian coffee is robusta, but thanks to the boom of speciality coffee, the cultivation of quality varieties of Arabica is slowly coming to the fore.
The traditional way of processing Indonesian coffee is the giling basah method, which brings to the coffee mainly earthy and spicy tones. Unfortunately, often with unpleasant aftertaste of various defects.
We managed to establish cooperation with a washing station in the Pegasing region, which is very advanced in the local conditions, and we buy coffees processed as washed, natural and anaerobically fermented coffees from it.

 16.38 49.14

Country: Indonesia
Region: Panta Musarm, Pegasing, Aceh Tengah
Processing station: Team Pegasing
Altitude: 1300 -1500 m.a.s.l.
Varietal: Tim Tim & Gayo 1
Processing: Dry

Taste: chocolate covered cherries, mint ice-cream, long sweet aftertaste

Indonesia is historically one of the first countries where coffee was grown at all. The first seedlings were smuggled here from Yemen at the beginning of the 17th century by Dutch colonists. As early as 1699, coffee farms were all around the capital, Jakarta (Java Island), and in 1711, the first commercially grown coffee from Indonesia was on its way to Europe.
Over the centuries, coffee has spread to other islands – Sumatra, Sulawesi, Timor or Bali. Today, due to the coffee rust epidemic in the years 1860 – 1880, the most indonesian coffee is robusta, but thanks to the boom of speciality coffee, the cultivation of quality varieties of Arabica is slowly coming to the fore.
The traditional way of processing Indonesian coffee is the giling basah method, which brings to the coffee mainly earthy and spicy tones. Unfortunately, often with unpleasant aftertaste of various defects.
We managed to establish cooperation with a washing station in the Pegasing region, which is very advanced in the local conditions, and we buy coffees processed as washed, natural and anaerobically fermented coffees from it.

 16.69 50.12

Country: Nicaragua
Region: Macuelizo, Nueva Segovia
Processing station: Finca Bethania
Altitude: 1250 -1500 m.a.s.l.
Varietal: Maracaturra
Processing: Natural

Taste: Apple cider, ripe fruit, creamy body

Ana and Martha Albir are the third generation of coffee producers from Nuova Segovia where their great grandfather established a coffee farm in 1930.
Today the famlily owns severa coffee farms which were established by Ana’s and Martha’s father. Like everything else in Nicaragua also coffee farms, mainly farms in the border area with Honduras, have an interesting story behind them. Revolution between 1975 and 1979 hit the entire country but the border area was hit the most and thus forced the family to move to the United States. After six year in exile they returned home to discover that most of their land was captured by the central government. The only thing they got back was their house.

 16.33 49.05

Country: Nicaragua
Region: Macuelizo, Nueva Segovia
Processing station: Finca Bethania
Altitude: 1250 -1500 m.a.s.l.
Varietal: Maracaturra
Processing: Washed

Taste: Green Apple, Yellow fruit, Hazel nut

Ana and Martha Albir are the third generation of coffee producers from Nuova Segovia where their great grandfather established a coffee farm in 1930.
Today the family owns several coffee farms which were established by Ana’s and Martha’s father. Like everything else in Nicaragua also coffee farms, mainly farms in the border area with Honduras, have an interesting story behind them. Revolution between 1975 and 1979 hit the entire country but the border area was hit the most and thus forced the family to move to the United States. After six year in exile they returned home to discover that most of their land was captured by the central government. The only thing they got back was their house.

 11.55 34.80

Country: Brazil
Area: Minas Gerais, Sul de Minas
Processing station: Rancho Grande
Altitude: 900 m.a.s.l.
Varietal: Acaia
Procesing: suché

Taste: Dried fruit, dates, cocoa nibs, apple acidity

Farma Rancho Grande produkuje kávu od roku 1933, kdy pan Aneite Reis zdědil 5 hektarů půdy. Dnes vede farmu jeho vnuk José Carlos Reis a jeho syn Flávio – Fafa. Jejich zodpovědný přístup k pěstování a zpracování kávy spolu s otevřeností pro změny přináší úžasné výsledky. Investují do vybavenosti a tvrdě pracují na kvalitě kávy produkované pro “speciality coffee” trh.
Neustále zkouší nové techniky při zpracování, například boxy pro statické sušení, které zpomalují fermentaci.
V Rancho Grande se dobře starají o svou kávu, životní prostředí i zaměstance, z nichž někteří na farmách žijí, je jim poskytováno jídlo a elektřina. Kromě pěstování kávy je farma známá i pro svou produkci mléka a hovězího masa.
Odrůda Acaia plodí velké červené třešně a je vybraným kultivarem Mundo Novo, kterému se v Brazílii velmi dobře daří. Mundo Novo je přírodní hybrid mezi Typicou a Bourbonem, který byl objeven v Brazílii ve 40.letech 20.století.

 15.71 47.06

Country: Peru
Region: Cajamarca, Huabal
Producer: Elvis Torres Sanchez
Altitude: 1600-1800 m.a.s.l.
Varietal: Catuai
Processing: Macerated natural


Taste: Kiwi, cashews, cinnamon, molasses

English translation coming soon.

Producent Elvis Torres Sanchez vlastní 2 hektary půdy, na kterých pěstuje kávu.

Po úspěšných pokusech v loňském roce, letos poprvé Elvis produkuje naturální kávy.
Zralé třešně odrůdy Catuai se sklidily, promyly a poté se rozprostřely na terasu, kde se po dobu 20 až 25 dní sušily na slunci.
Aby kávě dodal komplexnost a zvýraznil žádané chutě, Elvis experimentuje s macerací – prefermentací. Třešně maceroval zavřené v pytlích ve stínu po dobu 24 až 48h.
Okres Huabal je jedním z dvanácti okresů provincie Jaén v peruánském regionu Cajamarca. Huabal má velký potenciál pro kvalitní kávu. Mnoho producentů však má kvůli špatné infrastruktuře omezené zdroje i znalosti a tento potenciál nemohou využít.
Díky tomu, že Huabal pokrývá několik pohoří, klimatické podmínky jsou tady velmi rozmanité. Některé oblasti mají vlhké klima s červenou “africkou” půdou, jiné jsou suché a horké. I proto jsou kávy z této oblasti v chuti velmi rozmanité a komplexní.
Zaměstnanci Falcon Coffees pracují v severním Peru již několik let a dělají zde velmi dobrou práci. Snaží se o napravení všech chyb, které farmáři při pěstování dělají, zlepšení kvality kávy i zvýšení finančního ohodnocení farmářů. Založili vlastní sklad kávy v Jaénu a mohou tak nakupovat kávu přímo od producentů. Jedině takto se prémie za vyšší kvalitu kávy dostanou přímo k nim.

AVAILABILITY: Out of stock

 16.69 50.12

Country: Ethiopia
Region: Sidamo
Processing station: Daye Bensa
Altitude: 1900 – 2100 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Red Honey

Taste: orange jam, roses, hibiscus, long and sweet aftertaste

The owner of the farm and processing station Asefa decided to move to the heart of coffee producing and processing Sidamo region when he decided to start a family.
Since he was already in coffee at the time, he recognized that high-potential coffee was grown around the town of Daye, where he settled. The local quality of coffee and processing is the reason for us why we reached for this coffee for the second year.

 

 

 15.01 44.98

Country: Ethiopia
Region: Keramo Village, Sidamo Region
Processing station: Daye Bensa
Altitude: 2300 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Washed

Taste: blueberry cheesecake, creamy body, muscovado sugar

Producers from Keramo, who live high in the beautiful mountains of the Bombe area, are so remote that they do not have their own central processing station. All about 1,500 producers carry their coffee to the Bombe processing station, which is part of Daye Bensa Coffees owned by Asefa Dukamo. 

 

 

 15.01 44.98

Country: Ethiopia
Region: Bensa District, Sidamo Region
Processing station: Daye Bensa
Altitude: 2000 – 2400 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Washed

Taste: jasmine, bergamot, black tea, honey cake

Two things in particular are typical for Ethiopian coffee – community processing stations and several hundred to thousands of small farmers who bring their cherries for processing.
The Bombe processing station, located north of Shantawene village and part of the Daye Bensa Coffee company, is no exception.
Farmers who supply coffee to this processing station grow it high in the mountains and lush green vegetation of the mountains called Bombe, hence the name of the washing station.
The Bombe processing station is very successful in its region thanks to its excellent organization and progressive approach to processing and ecology, and is therefore widely used by producers from other nearby areas.

 12.26 36.79

Country: Nicaragua
Region: Dipilto, Nueva Segovia
Processing station: La Coquimba
Altitude: 1200 -1300 m.a.s.l.
Varietal: Caturra
Processing: washed

Taste: caramel, roasted hazelnut, plums, low acidity

We chose the coffee from Ener Elias Rodas because of its complexity, which it has thanks to the Caturra variety.
You can look forward to a complex, clean cup of coffee with tones of caramel, roasted hazelnut and plums. The body of this coffee is buttery cream and robust mouthfeel. That’s why we think it’s a great choice for your breakfast cup of coffee.

 

 16.38 49.14

Country: Indonesia
Region: Panta Musarm, Pegasing, Aceh Tengah
Processing station: Team Pegasing
Altitude: 1300 -1500 m.a.s.l.
Varietal: Tim Tim & Gayo 1
Processing: Dry

Taste: chocolate covered cherries, mint ice-cream, long sweet aftertaste

Indonesia is historically one of the first countries where coffee was grown at all. The first seedlings were smuggled here from Yemen at the beginning of the 17th century by Dutch colonists. As early as 1699, coffee farms were all around the capital, Jakarta (Java Island), and in 1711, the first commercially grown coffee from Indonesia was on its way to Europe.
Over the centuries, coffee has spread to other islands – Sumatra, Sulawesi, Timor or Bali. Today, due to the coffee rust epidemic in the years 1860 – 1880, the most indonesian coffee is robusta, but thanks to the boom of speciality coffee, the cultivation of quality varieties of Arabica is slowly coming to the fore.
The traditional way of processing Indonesian coffee is the giling basah method, which brings to the coffee mainly earthy and spicy tones. Unfortunately, often with unpleasant aftertaste of various defects.
We managed to establish cooperation with a washing station in the Pegasing region, which is very advanced in the local conditions, and we buy coffees processed as washed, natural and anaerobically fermented coffees from it.

 9.20 27.80

Country: Brazil
Region: Minas Gerais, Sul de minas
Precessing station: Cafeina Group, Cocatrel Cooperative
Altitide: n/a
Varietal: Yellow Catuai and Mundo Novo
Procesing: natural

Taste: Hazelnut butter, sweet tabaco, low acidity

 11.55 34.80

Country: Brazil
Area: Minas Gerais, Sul de Minas
Processing station: Rancho Grande
Altitude: 900 m.a.s.l.
Varietal: Acaia
Procesing: suché

Taste: Dried fruit, dates, cocoa nibs, apple acidity

Farma Rancho Grande produkuje kávu od roku 1933, kdy pan Aneite Reis zdědil 5 hektarů půdy. Dnes vede farmu jeho vnuk José Carlos Reis a jeho syn Flávio – Fafa. Jejich zodpovědný přístup k pěstování a zpracování kávy spolu s otevřeností pro změny přináší úžasné výsledky. Investují do vybavenosti a tvrdě pracují na kvalitě kávy produkované pro “speciality coffee” trh.
Neustále zkouší nové techniky při zpracování, například boxy pro statické sušení, které zpomalují fermentaci.
V Rancho Grande se dobře starají o svou kávu, životní prostředí i zaměstance, z nichž někteří na farmách žijí, je jim poskytováno jídlo a elektřina. Kromě pěstování kávy je farma známá i pro svou produkci mléka a hovězího masa.
Odrůda Acaia plodí velké červené třešně a je vybraným kultivarem Mundo Novo, kterému se v Brazílii velmi dobře daří. Mundo Novo je přírodní hybrid mezi Typicou a Bourbonem, který byl objeven v Brazílii ve 40.letech 20.století.

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Espresso
 15.71 47.06

Country: Peru
Region: Cajamarca, Huabal
Producer: Elvis Torres Sanchez
Altitude: 1600-1800 m.a.s.l.
Varietal: Catuai
Processing: Macerated natural

Taste: Kiwi, cashews, cinnamon, molasses

English translation coming soon.

Producent Elvis Torres Sanchez vlastní 2 hektary půdy, na kterých pěstuje kávu.

Po úspěšných pokusech v loňském roce, letos poprvé Elvis produkuje naturální kávy.
Zralé třešně odrůdy Catuai se sklidily, promyly a poté se rozprostřely na terasu, kde se po dobu 20 až 25 dní sušily na slunci.
Aby kávě dodal komplexnost a zvýraznil žádané chutě, Elvis experimentuje s macerací – prefermentací. Třešně maceroval zavřené v pytlích ve stínu po dobu 24 až 48h.
Okres Huabal je jedním z dvanácti okresů provincie Jaén v peruánském regionu Cajamarca. Huabal má velký potenciál pro kvalitní kávu. Mnoho producentů však má kvůli špatné infrastruktuře omezené zdroje i znalosti a tento potenciál nemohou využít.
Díky tomu, že Huabal pokrývá několik pohoří, klimatické podmínky jsou tady velmi rozmanité. Některé oblasti mají vlhké klima s červenou “africkou” půdou, jiné jsou suché a horké. I proto jsou kávy z této oblasti v chuti velmi rozmanité a komplexní.
Zaměstnanci Falcon Coffees pracují v severním Peru již několik let a dělají zde velmi dobrou práci. Snaží se o napravení všech chyb, které farmáři při pěstování dělají, zlepšení kvality kávy i zvýšení finančního ohodnocení farmářů. Založili vlastní sklad kávy v Jaénu a mohou tak nakupovat kávu přímo od producentů. Jedině takto se prémie za vyšší kvalitu kávy dostanou přímo k nim.

AVAILABILITY: Out of stock

 47.37

Handy weight designed for both professional baristas and home enthusiasts.

Fast and accurate weight that guarantees you accurate weight measurement with an accuracy of 0.1 grams. The weight is large enough to fit the portafilter from the coffee machine and is a handy helper to achieve the perfect espresso in a cafe, but also at home in the kitchen.
The scale is also suitable for use in the preparation of any filtered coffee. A novelty is the Auto – timing function, automatic start of time when pouring water.
The scale is perfectly portable, with its dimensions of 15.2 cm x 13 cm x 2.8 cm, it is also suitable for travel.
The LED display of the scale is waterproof and the package also includes a non-slip silicone pad.

 

 73.88

We were looking for long time for the perfect hand grinder that would meet our expectations with its grinding quality and your expectations with its simplicity and price.

With the Timemeore C2 grinder, we came across a grinder that exceeded our expectations with its high-quality grinding and clean design. With its weight of 430 g, it is also an excellent grinder for travel, not only for home use.
The quality of grinding is ensured by steel burrs with a size of 38 mm, which have 36 different options for setting the roughness. The stability of the stones and the central axis during grinding is ensured by double anchoring of the axis itself, which brings an even distribution of particles during grinding. At the same time, it is also thought of your hands when grinding. The improved bearing ensures that the handle still  rotates shortly after you release it. Thanks to this technology, grinding is less strenuous and at the same time more even. With its thickness of only 52 mm, the grinder is also suitable for someone with smaller hands.

 

 

 23.70

Glass that is too thin and cheap almost immediately lets out the water temperature away from the coffee you are brewing. That will not happen to you with this French press.

The container is made of borosilicate glass, which keeps the water hot during the entire preparation of coffee or tea. At the same time, the bottom of the glass container itself is made of a thick layer of glass, so that it lasts in a household or cafe for a long time. All parts of the French press are BPA-free.
The high-density metal filter guarantees that your cup of coffee will be as clean as possible from the French press. The glass container also contains a line for 300 or 450 ml of water, so making coffee is even easier. The matte cover in which the glass container is inserted ensures that no fingerprints or dirt will be visible on the surface. It also serves as a double thermal insulation.
French press is an ideal gift for someone who is just getting into making coffee at home or likes a more robust cup of coffee.

 

 257.94

Ikona ve světě výběrové kávy!
I my jsme si ruční mlýnek Comandante zamilovali pro precizní zpracování, krásný, čistý vzhled i neuvěřitelně jednoduché a příjemné používání.
Věříme, že jej po nás budou používat i další generace.

Balení obsahuje – tělo mlýnku z nerez oceli lakované vybranou barvou, kličku zakončenou dubovým držátkem a dvě nádoby na namletou kávu z tvrzeného skla. 

Ruční mlýnek Comandante C40 je vyroben ručně a z kvalitních materiálů, které vám zajistí precizní a konzistentní mletí se širokou škálou hrubosti – od espressa až po french press.
Mlecí kameny jsou vyrobené z chemicky neutrální oceli, které neovlivňují chuť připravené kávy. Proti běžné oceli dají vyniknout i jemným a ovocným tónům. Oproti předchozí verzi jsou ještě vylepšeny. Mají vysokou tvrdost, odolnost vůči opotřebení a maximální ochranu vůči korozi.

 

 12.71 22.71

Country: Ethiopia
Region: Gedeo
Washing station: Chelbessa, Danche
Altitude: 1900-2200 m.a.s.l.
Varietal:
 1974-1975 JARC Selections & Local Landraces
Procesing: natural
Certification: Organic

Taste: Mango, peach, creamy body, aroma of meadow flowers

Káva pochází z oblasti Gedeb, nejjižnější části v regionu Gedeo.
Komunita Worka Chelbessa je za poslední desetiletí známá produkcí velmi kvalitní kávy.
Pro producenta Neguesse Debela proto byla jednou z prvních oblastí, kde chtěl investovat. V roce 2017 začal provozovat ve Worka Chelbessa první stanici a chvíli poté, v roce 2019 koupil další mycí stanici poblíž v  malé oblasti zvané Danche.
Obě dvě jeho stanice konzistentně produkují excelentní promyté i naturálně zpracované kávy. Jsou jedinečné v tom, že u nich najdete šťavnatě sladké a plné tělo i lehčí citrusové a květinové tóny, které jinak najdete spíše u lehčích a méně sladkých káv.

 11.54 13.47

Country: Ethiopia
Region: Gedeo
Washing station: Chelbessa, Danche
Altitude: 1900-2200 m.a.s.l.
Varietal:
 1974-1975 JARC Selections & Local Landraces
Procesing: natural
Certification: Organic

Taste: Mango, peach, creamy body, aroma of meadow flowers

Káva pochází z oblasti Gedeb, nejjižnější části v regionu Gedeo.
Komunita Worka Chelbessa je za poslední desetiletí známá produkcí velmi kvalitní kávy.
Pro producenta Neguesse Debela proto byla jednou z prvních oblastí, kde chtěl investovat. V roce 2017 začal provozovat ve Worka Chelbessa první stanici a chvíli poté, v roce 2019 koupil další mycí stanici poblíž v  malé oblasti zvané Danche.
Obě dvě jeho stanice konzistentně produkují excelentní promyté i naturálně zpracované kávy. Jsou jedinečné v tom, že u nich najdete šťavnatě sladké a plné tělo i lehčí citrusové a květinové tóny, které jinak najdete spíše u lehčích a méně sladkých káv.

 27.48 30.75

Country: Ethiopia
Region: Gedeo
Washing station: Chelbessa, Danche
Altitude: 1900-2200 m.a.s.l.
Varietal:
 1974-1975 JARC Selections & Local Landraces
Procesing: natural
Certification: Organic

Taste: Mango, peach, creamy body, aroma of meadow flowers

Káva pochází z oblasti Gedeb, nejjižnější části v regionu Gedeo.
Komunita Worka Chelbessa je za poslední desetiletí známá produkcí velmi kvalitní kávy.
Pro producenta Neguesse Debela proto byla jednou z prvních oblastí, kde chtěl investovat. V roce 2017 začal provozovat ve Worka Chelbessa první stanici a chvíli poté, v roce 2019 koupil další mycí stanici poblíž v  malé oblasti zvané Danche.
Obě dvě jeho stanice konzistentně produkují excelentní promyté i naturálně zpracované kávy. Jsou jedinečné v tom, že u nich najdete šťavnatě sladké a plné tělo i lehčí citrusové a květinové tóny, které jinak najdete spíše u lehčích a méně sladkých káv.

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A simple to go tumblr from a Japanese brand called Kinto will keep you coffee warm for a full hour and will help you to enjoy your cup for a longer time while keeping its original taste and smell.
It is very comfy to drink out of it even with the lid on. And the lid is see-through so you will always be able to see your latte art.
We recommend not to use it in a dishwasher but to hand clean it using an ecology friendly cleaning product.
We can’t wait for you to enjoy this to go tumblr.

Choose your size and colour bellow.

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Country: Ethiopia
Region: Gedeo
Washing station: Chelbessa, Danche
Altitude: 1900-2200 m.a.s.l.
Varietal:
 1974-1975 JARC Selections & Local Landraces
Procesing: natural
Certification: Organic

Taste: Mango, peach, creamy body, aroma of meadow flowers

Káva pochází z oblasti Gedeb, nejjižnější části v regionu Gedeo.
Komunita Worka Chelbessa je za poslední desetiletí známá produkcí velmi kvalitní kávy.
Pro producenta Neguesse Debela proto byla jednou z prvních oblastí, kde chtěl investovat. V roce 2017 začal provozovat ve Worka Chelbessa první stanici a chvíli poté, v roce 2019 koupil další mycí stanici poblíž v  malé oblasti zvané Danche.
Obě dvě jeho stanice konzistentně produkují excelentní promyté i naturálně zpracované kávy. Jsou jedinečné v tom, že u nich najdete šťavnatě sladké a plné tělo i lehčí citrusové a květinové tóny, které jinak najdete spíše u lehčích a méně sladkých káv.

Share your coffee story with us. #fatherscoffee