Father’s coffee roastery, specialty coffee from Ostrava, Czech Republic. Father is roasting, mother is tasting and growing kids are always standing by and learning.
Specialty coffee was love at first sight, and our roastery’s dream came true.
As we said before, love at first sight since 2013, everything in our life revolves around specialty coffee. Still, in our live memory, we have our first Kenyan espresso, and how this changed our perspective on the taste of coffee, it was clean sweet and fruity. We fell in love with this and a few months later opened our first coffee shop named COKAFE. For the next few years, we worked in our coffee shops in the city of Ostrava, behind the bar as baristas, in the kitchen, administration, and anything that was needed. All was great but what we wished for was an abroad experience. We moved to Berlin, where we got a job as a barista in Five Elephant. That is where the first idea for our roastery came to life. Turning green coffee into brown seemed like magic to us. We loved the smell and getting closer to the farmers and coffee we fell in love with initially. Two years later, our dream came true, and we roasted the first batch on our Diedrich coffee roaster under our brand, FATHER’S COFFEE.
A fetus of the coffee tree grows in high altitudes all around the equatorial region. Thanks to the climate, soil, and many other aspects, each country and region has unique characteristics and tastes. But the most important one would be the farmer. Thanks to their love, care, and hard work, can coffee first bloom in the white flower and then ripe to the red and sweet coffee cherry. In each of these cherries, there are usually two green coffee beans. Now there is a time for a picker that carefully harvests only the ripest cherries that help the natural sweetness in the cup of your coffee. Harvested coffee is processed either at a farm or processing station using any of the following methods – washed, natural, or honey. Next, they are pulped, dried, and again hand sourced, all that significantly influence the final taste. Now, before the final sale to the roaster, Q-grader steps in and scores the coffee on a scale from 1 to 100. Marked as a “specialty” are only coffees scoring above 80.
Specialty coffee is only about 5% of the world’s coffee production. The rest is commodity coffee from which you make black and bitter beverage containing caffeine, nothing more and nothing less. Mostly you do not know the region, farm, varietal, or harvest date. On shelves of storage facilities or supermarkets, they spend many months, and by the time you drink such coffee, they can be ancient. The taste of such beverage is usually bitter, woody, earthy, with a very unpleasant aftertaste.
Our coffee is fresh, sweet, and full of scent. We know their origin and story.