Beverages

Not only is Sumatra the world's sixth largest island and chimpanzees jumping on your heads, but it also grows some seriously energizing coffee. After all, taste it and you will find several interesting taste notes.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Sumatra coffee from Indonesia has one of the most interesting origins of all coffees. Beginning in the 18th century, when the popularity of Sumatran coffee grew significantly, the unique shape and shade of these beans helped European traders recognize authentic Sumatran coffee. The taste of this coffee is often described as earthy and intense with a herbal aroma that is unique to this region and not found in any South American or African coffees.

Flavor profile

Mandheling has plenty of acidity to give it vibrancy and often has notes of sweet chocolate and licorice. The coffee's flavor develops well thanks to the rich volcanic soil and tropical climate despite not being grown at a significant altitude. All this results in a full and exotic taste similar to caramel accents. It has a full body like all premium coffees, often described as syrupy. It also gets its typical taste thanks to the unusual method of drying Giling Basah - wet peeling.

Cultivation, processing

While most coffees are named after the growing region or country they come from, Mandheling coffee is named after the people of Mandheling who traditionally grew and processed the coffee beans. It got its name thanks to a language mistake between a local resident and a Japanese soldier. Thus, Mandheling is a type of coffee grown in Pandang, a small island part of Indonesia, near the coffee district of Sumatra. Coffee plants were imported to this island at the beginning of the 19th century in an attempt to break the monopoly in coffee cultivation of other countries. It grows at an altitude of 700 to 1,500 meters above sea level. Coffee is often roasted to a dark or medium-dark color to enhance the coffee's sweet taste and earthy qualities. Green Sumatra coffee beans often have a unique asymmetrical shape and a deep aquamarine hue. Coffee connoisseurs would agree that their earthy, pungent and deep character is a by-product of the botanical diversity of these beans. Although the cherries are dry-processed, a method is used that involves washing the dried cherry skins in hot water, thus providing a more uniform appearance to the coffee beans and likely contributing to a milder taste. At the same time, the fruits have a much higher moisture content thanks to the non-standard drying method.

How to prepare it

Sumatra coffee is often sought after by those who are sensitive to acidic coffee. To preserve the coffee oils that contribute to the taste, we recommend using a mesh filter instead of a fine filter. This is of course a personal preference. Alternatively, you can stick to the ratio of 17 grams of water to 1 gram of coffee, combine the amount according to your taste.

Columbia coffee promises you an exotic taste. The whiff of orange and bergamot on your tongue will make you want to make more and more and more coffee.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

As the third largest producer of coffee in the world, Colombia is home to a large number of coffee growing regions, producing up to 810,000 metric tons annually. Supremo coffee is very distinguishable. If you want to be sure of the quality, you should start with a visual inspection, the beans of this coffee have a typical cinnamon color. In addition, the size of the fruit should be relatively larger than common varieties of coffee, which is basically referred to in its name Supremo. This coffee is mild and has an excellent balance between its body and acidity. The glass has a nice fruity-floral finish, and after finishing it, you will want to prepare another cup.

Flavor profile

This coffee is ideal for people who prefer a rich but balanced flavor profile. Sweet chocolate flavors are very prominent at first, later fruit notes come that can touch caramel, apple and red fruits such as berries. Colombian aromas are sometimes a bit citrusy with hints of spice. The cream is thick and delicious. Whether you make it day or night, it's likely to become your favorite.

Cultivation, processing

Colombian Supremo coffee was brought to the mountains of Colombia by Jesuit missionaries in the form of Arabica coffee trees. These trees prefer higher altitudes and lower temperatures. This allowed them to quickly adapt to the diverse terrain of the country, the volcanic mountains also helped, thanks to which the coffee trees bloom beautifully. During growth, the fruit goes through a slow ripening cycle, resulting in a very unique coffee taste. After harvesting, the fruits are bagged and immediately sent to the pulping plant. After this process, the coffee is fermented to bring out its characteristic properties. Twenty-four hours later, the coffee beans are washed with water to remove all impurities. This crucial step distinguishes authentic Colombian coffee from Brazilian coffee. After washing, the coffee beans are left in the sun until they are completely dry and have the ideal moisture ratio. Thanks to specific processes and careful attention to detail, seeds and trees that were once imported to South America have evolved into an excellent coffee, known today as Colombian Supremo coffee. Already at first glance different and unique.

How to prepare it

Columbia Supremo is excellent served regardless of which cooking method you prefer. But even so, it is an ideal choice for espesso machines or aeropress when the delicate taste and captivating aroma stand out even more. If you're new to buying freshly roasted coffee and don't know where to start, or if you're a coffee veteran, this selection will more than satisfy your coffee cravings.

In our region, one of the most sought-after and popular coffees is Brazil, and we offer it to you in the pleasant tones of chocolate and nuts that are characteristic of it.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

The largest producer of coffee in the world is Brazil. This is also where Brazilia Santos NY comes from, which is one of the most popular types of coffee in our region, which we enjoy with pleasure. This 100% Arabica has low acidity. Thanks to the natural drying of the grains in the cherry and in the sun, it acquires its pleasant taste in tones of nuts and chocolate.

Flavor profile

The smoothness of this Brazilian coffee is almost perfectly balanced. Slow drying adds sweetness to the fruits, which is why they taste like milk chocolate, nuts and, in some varieties, sweet citrus. Because it is pure Arabica, its crema is thin and even. If you are one of those people who like to indulge in coffee several times a day, it may be the right choice for you due to its medium-full intensity.

Cultivation, processing

The coffee plants and the entire processing process offered by typical Brazilia Santos NY coffee beans can be found in Sao Paulo. One would expect the name Santos to refer to the place of cultivation. However, the opposite is true. Santos is the port from where these coffee beans are exported to the whole world. They are grown at an average altitude of approximately 1,000 meters above sea level. Each local smallholder farmer has their own cultivation and processing practices, so the taste of coffee from different farms may vary slightly. There is no standardized procedure. Dry drying is the basis. Which means that the coffee beans remain in their own fruit - in the cherry, they dry naturally, slowly and in the sun. Thanks to this process, the sweet taste penetrates to the fruits themselves. The coffee beans are surrounded by a sweet gelatinous substance, which in the end greatly helps the taste of the coffee. For large farms, this type of coffee is not a priority, so only a certain amount is grown in Brasilia Santos NY. In general, Brazil, as the largest producer of coffee in the world, is more oriented towards lower grade Arabica. But with their suitable climatic conditions and historical knowledge about coffee, they can produce different types of coffee with a specific taste and aroma.

How to prepare it

The reason why this type of coffee is so sought after in our country is that it has a great mild taste. Not everyone likes the strong taste of coffee. That's why you can surprise with it even a person who doesn't drink coffee every day. Its balance in taste is the basis for all its enthusiasts. You can make a great espresso from it: 7 grams of ground coffee for 0.04 l of water. In case you want to enjoy it with a comfortable breakfast like this: 17 grams of coffee per 0.25 l of water. Brazilia Santos NY is also suitable for those who like to add milk or sugar to their coffee.

The price is shown without the sleeve.

We supply high-quality drinking water, drawn from an underground lake in the Czech Republic, to our promotional market. Minimum shelf life: 1 year from the production date, label size: 182×46 mm, material PVC, CMYK printing. Water packaging: 12 pieces in a pack, 1512 pieces on a pallet. Very light and comfortable packaging, excellent design. The composition of our water is very stable. The water is suitable for everyday consumption. Compared to water in the market we can emphasise its minimal sodium content (less than 1 mg/litre) and optimal total mineralisation of 320 mg/litre (the recommended range is 250 to 500 mg/litre). Our water is declared as INFANT water (i.e. the highest quality level), which means that it does not have to be treated in any way and is under continuous supervision of an accredited laboratory, namely in every production batch. This gives the consumers a guarantee that they buy chemically and microbially pure water complying with all requirements.
Capacity: NO CAPACITY
Delivery terms: 3 - 4 weeks

Central America can boast of really great and high-quality coffee, and El Salvador is one of them. It is adjacent to Guatemala and Honduras, but do not confuse their tastes, which are truly unique and this coffee will give you a sweet to caramel taste.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

El Salvador SHG EP comes from plantations located in mountainous and volcanic areas at an altitude of 1350 meters above sea level. Coffee trees are grown in very favorable climatic and soil conditions. This hand-harvested coffee from El Salvador will provide a very sweet and clean flavor profile in the cup. Around 60% of the coffee produced comes from the Bourbon variety, which is characterized by an exceptionally clean, bright and sweet profile with strong nutty undertones. El Salvador is known for its excellent quality and is considered one of the most important types of coffee in the world market.

Flavor profile

The subtle but very noticeable acidity of these beans is an advantage and enhances the delicate character of Salvadoran coffee. Good body, fruity taste, wonderful sweetness and the great care that the growers take in preparing the coffee beans guarantee the high quality of this Arabica. In general, if you like the combination of chocolate tones in Central American coffees with other flavors and want to improve your taste buds by stimulating different taste points, El Salvador SHG EP - Elbobollon will be the ideal choice for you.

Cultivation, processing

The Central American Republic of Salvador has come a long way and is deservedly one of the largest coffee producers in the world. From the 1880s, gourmet coffee became the main export crop passing through indigo. Here we can find up to 7 different growing areas, where the plantations are located on the mountain slopes, made of ash and volcanic lava. Highly permeable soils rich in minerals represent fertile ground for vegetation and thus coffee trees. SHG - Strictly High Grown refers to coffee crops that have been grown exclusively at high altitude. The abbreviation EP -European Preparation means that it has been prepared with special care: defective fruits and other impurities are checked and removed mainly by hand. After harvesting, the coffee cherries are sorted, then naturally fermented, washed and dried on traditional clay terraces or raised beds. After reaching the desired moisture level, the fruits are stored in wooden silos or bags to rest until they are peeled. After shelling, the grain is cleaned and sorted again. This is followed by packaging and export.

How to prepare it

Thanks to its flavor profile, it is ideal for the most delicate mixtures. As a single-origin coffee, it tastes just as good if it is prepared in an espresso coffee machine, in a moka pot, filter coffee machine, aeropress or as a drip. But if you plan to prepare it in a French press, we recommend shortening the main preparation time a bit so that the resulting taste is more delicious. It also tastes fantastic with cream and sugar.

The sweet taste of coffee with a chocolate-vanilla aroma will get you out of bed, if only for its wonderful aroma. A mild citrus finish will tickle your taste buds and start your day.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Nicaragua SHG is an extremely smooth and highly balanced coffee. It is considered one of the most competitive coffees in the world, also thanks to the conditions in which it is grown. The abbreviation SHG stands for Strictly High Grown and describes coffees from plantations located between 1,500 and 2,000 meters above sea level. This altitude allows the grain to grow more slowly. Nicaragua SHG is slightly sweet, with citrus acidity and you can still smell chocolate on the very finish.

Flavor profile

Nicaragua SHG is characterized by a slightly honeyed taste, perfectly combined with peanuts and notes of black currants. Black tea and floral aromas harmonize the medium acidity. Coffees from these regions are characterized by milder acidity and a complex taste. Nicaraguan coffee is wet-dried, which helps fix the individual aroma and flavor components. After finishing the last sip, the chocolate lingers in your mouth for a long time.

Cultivation, processing

Nicaragua, which borders Costa Rica and Honduras, produces a range of coffees for the specialty coffee market. For example, the championship belongs to her for growing the largest coffee beans. It is the 12th coffee growing country in the world. Of the total volume, it is only 1.4% of the coffee grown in the world. More than 90% of its production is shipped. Since the beginning of cultivation, which began in the 19th century, its growers have gone through a turbulent period. Coffee, affected by war, hurricanes, export bans, is finally regaining its popularity in recent years. The altitude at which it is grown adds to its uniqueness. The very slow growth of the fruits results in a much denser and better quality grain at harvest time. Coffee cherries are harvested by hand from sunrise. The coffee is left to ferment aerobically, without water, overnight for about 12-18 hours, depending on the altitude of the farm and the surrounding conditions. As soon as the coffee reaches the point of fermentation, it is thoroughly washed and, if space permits, left for a few hours on sheets under the sun. If there is not enough time for this, the coffee is immediately packed and delivered to the purchasing agency. Coffee in Nicaragua is mainly grown by small farmers. With their approach to cultivation, the use of traditional technologies for drying, and their strict rejection of GMO policy, they are gaining more and more supporters.

How to prepare it

As with any good rounded coffee, there are many brewing options available. Nicaraguan coffee is an excellent choice for a long black americano or various espresso drinks, where you don't feel the acidity when drinking. This will become apparent gradually as the coffee cools. This type of coffee is a great choice for automatic coffee machines. If you want to improve its taste, try coarser grinding of the grains.

You have to get used to Indonesia Robusta Flores coffee and enjoy its bitter, slightly nutty and spicy taste.

Type of coffee: 100% robusta
Roasting: medium
Packaging: 50g / 220g / 1kg

The Indonesian island of Flores, long hidden in the shadow of its better-known neighbor Bali, is an increasingly popular destination in Indonesia. It offers travelers untouched nature, a warm welcome from its inhabitants, but also endless coffee plantations for coffee lovers. It can also be proud of the title of the third largest exporter of Robusta coffee. It makes up to 80% of the total crop production. Coffee from this region has an intense bitter taste.

Flavor profile

Coffee prepared from beans from this area has unique properties and creamy tones. It is known for its earthy and strong taste. It will definitely be popular with lovers of strong taste. The semi-dry process of drying the fruit gives it energy that overwhelms you after drinking it. In addition, you can smell pecans, spices and, in some varieties, even citrus. This type of robusta is unmistakable in the world thanks to its cultivation in a tropical climate.

Cultivation, processing

Flores is one of the smaller islands of the Sunda archipelago in Indonesia. This country is currently the world's third largest producer of Robusta coffee, after Vietnam and Brazil. Although this island is dotted with active and inactive volcanic mountains, its highest peak is only 1,736 meters above sea level, and much of the coffee comes from areas around 1,000-1,700 meters above sea level. Coffee is mainly grown by small farmers who sell their crops to large export companies. They gradually collect the fruits three to five times a year (from May to October). They use a hybrid drying method - semi-dry. They mechanically remove the outer skin from the cherries. Leave the coffee beans still covered in gel to stand for about one day. During this drying, they must be constantly in motion to avoid mold and fungal infections. Then the excess layer is washed off and the parchment coffee is partially dried in the sun at a moisture content of 10% to 12% before being sold. As soon as the fruits get optimal moisture, they are immediately sold.

In recent years, coffee from the Flores region has received the designation of a new special grower on national and international markets. Among the largest consumers are the United States, Western Europe and Japan, demand is gradually increasing from Russia, China, Taiwan, South Korea and Malaysia.

How to prepare it

This type of coffee tastes great with a drop of cream or milk. If you want to slightly sweeten the bitter taste, you can also use a sugar cube. It is suitable for automatic espresso machines, homemade mocha pots, French presses or phin filters (Vietnamese coffee). The ratio of coffee remains unchanged: 7g for a great espresso or an invigorating ristretto. It just depends on you and your taste.

Coffee beans Honduras HG
Honduras coffee is grown mainly in mountainous areas, where it receives enough heat and moisture. Thanks to this, this coffee has a very characteristic liqueur taste.

The Honduran territory consists mainly of mountains. It has all the geographical, climatic, geological and cultural resources to produce excellent specialty coffee. One of them is Honduras High Grown (HG), which refers to coffee that was grown at an altitude of 1,100 to 1,600 meters above sea level. This type of coffee has a well-balanced aroma, tending to have notes of chocolate nuts and liquorice.

Flavor profile

Honduras HG coffee is characterized by a soft body, buttery, caramel-liquor taste with a smooth creamy finish. It is a great coffee for every day that you will never get tired of. Its taste profile is clean, balanced, delicate and sweet. This coffee has both a strong intense aroma and a clear, juicy acidity. Since the beans come from the northwestern parts of Honduras (around the Copan region), their coffee is less fruity than other varieties from that country.

Cultivation, processing

Honduras offers a wide range of quality coffees; the country can produce cheaper Central American blends to highly cultivated specialty batches that compete with more popular coffees. Honduras HG is the main type of coffee that the country produces. It represents up to 70% of exports. Its beans are hard, dense and have the potential for a good cup of coffee; this classification is lower than SHG (Strictly High Grown). By growing at a higher altitude, they ripen longer and thus gain strength. Harvesting takes place from November to April. Growers completely clean and wash the fruits, and then the coffee is dried on the terraces and dried mechanically in special dryers. In some cases, the grains are taken to dry mills where they measure the moisture level, determine its quality and ensure it meets the necessary standards for export. Even during the process of growing and drying coffee, environmental pollution or carbon footprint occurs. Honduran coffees are cleaner and more transparent, while retaining their characteristic texture and sweetness. The country is one of the few growers of Fairtrade and organically certified coffees. They guarantee their commitment to the environment and the grower community. Every individual who is part of the process of creating coffee is fairly rewarded.

How to prepare it

Every coffee lover will find their own way of preparing this delicious liquid. It will taste just as great to your customers in the cafe prepared through a professional espresso machine, but also as filtered coffee at home. If you choose filtered coffee, we recommend 60 grams of coffee per one liter of water, in the case of Aeropress 14 grams per 180 grams of water. 9 grams of coffee for a fragrant espresso single shot, 18-19 grams of Houndras HG coffee for a double shot. In the case of espresso, the acidity will begin to manifest itself with gradual cooling.

The TEA HOUSE tea set consists of two cans of tea in a tin. You have a choice of basic flavors or a Christmas version of teas that will create the right Christmas atmosphere in winter. The product packaging is standard in white paper. Optional in kraft paper., 100% biodegradable packaging.

Basic flavors:

Forest fruits: hibiscus flakes and fruits: raspberry, chokeberry, hawthorn, elderberry, blackthorn and rowan,
Orange dream: Earl Gray tea with orange peel,
Sunny Garden: Gunpowder green tea with lemon peel, orange peel, pineapple, sunflower petals, marigold petals

Christmas flavors:

Christmas Joy: black leaf tea with rosehip, orange and cloves,
Winter's Tale: black leaf tea with apple, cardamom and red pepper

Shelf life: 12 months

Minimum order: 50 pieces

Original mead is made by fermenting high-quality Slovak honeys according to a traditional recipe. It is ideal for special moments, gatherings with loved ones and friends. It tastes great as an aperitif or dessert, also suitable in combination with pastries, fruit or spicy dishes. A perfect traditional drink with a delicate honey taste that will delight every mead lover. Alc. 13% vol.

Volume: 180 ml. Weight: 400 g
Volume: 750 ml. Weight: 1,300 g

Tea bag 1.4g in a leaflet in the shape of a cup. The leaflet can be printed on both sides. Possibility of individual printing on bags of over 2000 pieces, white or kraft paper.

Flavor: Earl Gray black tea or green tea with lemon zest

Material: 100% biodegradable packaging, tea bag made of paper, tea bag packed in white paper, standard white paper, optional kraft paper

Shelf life: 12 months

Minimum order: 500 pieces

Envelope with two tea bags. To choose from the basic teas or the Christmas version mixed for the perfect Christmas atmosphere.

Common flavors: black and green tea

Christmas version: black tea with raspberry and lemon peel and black tea with ginger, cardamom and orange peel

Shelf life: 12 months

Minimum order: 250 pieces

Freshly Pressed Juice in a Can with Your Own Design (250 ml) – pear/sour cherry/grape/apple/peach

Surprise your customers or guests with a delicious drink that’s not only healthy but also stylishly packaged! This freshly pressed juice contains no preservatives or added sugar and is pasteurized to ensure maximum freshness and taste. Your own custom design on the can will make your brand stand out.

Product parameters:

• Volume: 250 ml

• Minimum order: 240 pcs

• Order in multiples of: 24 pcs (carton packaging)

• Available flavors: pear, sour cherry

• No preservatives or added sugar

• Pasteurized

• Shelf life: 2 years

Highlight your style and leave a lasting impression with this high-quality beverage in attractive packaging!

Angel tea is a fragrant blend for all angels – even those with small horns. It will bring love, peace and a smile to every day. Ingredients: green rooibos, tulsi, ginger, cinnamon, ironweed, chamomile flower, lavender flower, rose buds, aroma. Preparation: 1 teaspoon per 2dcl, 100°C, steep for 8–10min. Made in Slovakia. Weight: 50g

Devil's Tea is an original blend for everyone with a devilishly good mood and aphrodisiac effects. Ingredients: cinnamon pieces, fennel, ginger, rosemary leaves, spearmint, cardamom, carob, damiana leaves, licorice root, sage, black pepper, cloves, smilax root. Preparation: 1 teaspoon per 2dcl, 100°C, steep for 8–10min. Weight: 70 g

Tea in a can 50g

Classic tea can containing 50 grams of premium black leaf tea - reduces fatigue, improves mood and increases antioxidants!

Our premium blends to choose from are: Christmas Mood, which is a black tea with rosehip, orange and cloves, or Winter Story, which is a black tea with apple, cardamom and red pepper.

In order to preserve the intense aroma of the tea, we protected it with a biodegradable film and sealed it in a steel can. You can edit it, customize it and reuse it later.

You can order this product in craft paper. By default, the packaging is made of white paper.

Shelf life: 12 months

Minimum order: 200 pieces

Tea in a can 100g

Classic tea box containing 100 grams of leaf tea.

Our premium blends to choose from are: Christmas Joy: black leaf tea with rosehip, orange and cloves, Winter's Tale: black leaf tea with apple, cardamom and red pepper

In order to preserve the intense aroma of the tea, we protected it with a biodegradable film and sealed it in a steel can. You can edit it, customize it and reuse it later.

You can order this product in craft paper. By default, the packaging is made of white paper.

Shelf life: 12 months

Minimum order: 100 pieces

Tea in a can in various flavors 50g

Flavors:

Forest fruits: hibiscus flakes and fruits: raspberry, chokeberry, hawthorn, elderberry, blackthorn and rowan,
Sunny Garden: Gunpowder green tea with lemon peel, orange peel, pineapple, sunflower petals, marigold petals or,
Orange Dream: Earl Gray tea with orange peel

Shelf life: 12 months

Minimum order: 100 pieces

Earl Gray tea with sugar hearts 50g in a paper box with a heart cutout or in kraft paper. The tea itself is packed in 100% compostable foil.

Shelf life: 12 months

Minimum order: 100 pieces

We all sometimes want to feel different, better, more beautiful. Treat yourself to more and be extra. We designed this type of coffee, which is one of our original works, exactly for these moments. And it can easily be part of your daily rituals, when the specially blended mixture of three coffees will clear your mind and bring you something extra. The flavor profile of different countries and the combination of Arabica and Robusta. This is our Kávičkovo Extra coffee. Sweet, at the end nicely citrusy with the necessary amount of energy to give you the strength to be extra.

A mixture of Cameroon, Honduras and Columbia coffees was mixed into one unique coffee called EXTRA
Ratio: 90% arabica and 10% robusta
Roasting type: medium roasting

Flavor profile
The creation of this unique mixture was preceded by a series of tests where we tried to balance the individual proportions of the grains in order to achieve the desired taste. Arabica is represented here through Colombia and Honduras. Both offer grains that have a sweet taste. The common denominator of sweetness is caramel. In addition, the taste touches chocolate and fruit. On the contrary, robusta, represented in this case by Cameroon, brings earthy tones and the necessary strength in the form of a high caffeine content.

Cultivation, processing
All mixed coffees are also unique due to the fact that their fruits grow on different soil bases, are grown in different climates and, last but not least, ripen at different altitudes. This brings the necessary variety that everyone expects from this type of coffee. Of course, different methods of drying coffee fruits also contribute to this.
Cameroon, Honduras and Columbia use the natural way - dry drying, with minor variations. Each grower, farm or cooperative is also unique. It has its own procedures and brings its own knowledge to the drying process. Therefore, it is not possible to clearly describe this process. After harvesting, the coffee cherries are picked, washed, and in some cases left to ferment. They are cleaned of excess slime and pulp and the drying process follows. It is based on these 3 types of coffee
same grain - drying in the sun - on concrete terraces or on the ground, from where the coffee can absorb and transfer the earthy tones to the taste.
Individual coffees have many specifics, which makes them popular among our coffee makers. Columbia beans stand out at first glance with their appearance. They are among the larger coffee beans with a typical cinnamon color. Honduras, on the other hand, offers strength in the form of hard and dense grains. They obtain this through slow growth and ripening at high altitudes up to 1,6000 meters above sea level. In addition, coffee from Honduras can be proud of its fair trade approach to both people and nature. The last Cameroon adds earthiness and fullness of tones to each selected taste, on which the sweetness stands out much more.

How to prepare it
The individual coffees from this trio taste great even without putting them together like this. But we think there is strength and diversity in unity, and we want to bring you something extra. You will also enjoy this feeling if you prepare a classic espresso. In the usual ratio of 7 to 9 grams of coffee to 50 - 150 ml of water, each as you like it. Do not forget that cooling increases acidity. This type of coffee is also suitable for drippers. Here, you need to pay attention to the fineness of the grinding, so that the taste stands out to a sufficient extent.

The price is shown without the sleeve.

Let yourself be tempted by the citrus notes of coffee with a sweet hint, as our brothers from the Czech Republic say. Kenya coffee is for those who like to remember summer and its hot days.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

When it comes to ranking the best coffees in the world, there are only a few major coffee growing regions that regularly come out on top. One of the most famous is definitely Kenya. Coffee experts consider Kenyan beans to be the elite of the elite because of their full body and smooth, complex flavors. Kenyan coffee beans highlight uniquely sweet, syrupy and full notes. Arabica is mainly grown in this area.

Flavor profile

A good Kenya Arabica is a coffee with a rich body, high acidity, intense taste and pleasant aroma. It is sharp but at the same time soft and usually very well balanced. It has sweet notes, some consumers smell spices, dried tomatoes, which complete the notes of black currants. The aftertaste of Kenyan coffee can be quite dry with accents of lemon or wine. These coffees have a very complex flavor and are usually medium-bodied. The caffeine is not at a high level, so it won't hurt even in the late afternoon. The cream is rich and delicate.

Cultivation, processing

Coffee cultivation arrived in Kenya thanks to the British in the early 20th century. Today, it is the 16th largest grower in the world with annual yields in the order of 100 million tons. Of this, approximately 95% is intended for export, as Kenyans themselves prefer to drink tea for a long time. Estimates suggest that there are 150,000 coffee farmers in Kenya and up to six million Kenyans find direct or indirect employment in the coffee industry.

Coffee beans in Kenya grow at altitudes ranging from 1,400 to 2,000 meters above sea level, and coffee trees grow in rich volcanic soil. Different varieties of coffee have been bred here since the 1950s. Thanks to this, the most modern coffee laboratories in the world have been developed here, where they are still working on new varieties of coffee plants. When drying fruits, wet processing is preferred here. It is a method by which green unroasted coffee beans are removed from the outer covering (called parchment). This type of processing usually occurs when the coffee fruit is still wet or just after harvesting. Wet-processed coffee tends to taste cleaner after brewing, while bringing out the citrus-fruit flavor. After washing, the cherry is left to ferment for up to 36 hours to remove the slimy, sweet coating. Then they are dried in the sun and go to the grinding stage, where the fruits are removed from the dry skin. After grinding, the coffee beans are sorted. The bigger, thicker, healthier and denser the cherry is, the better it tastes.

How to prepare it

A specialty in the cuisine of the Kenyan coast is the way of cooking Kahawa Chungu (Bitter Coffee). Coffee is brewed in brass kettles on charcoal stoves. If you cannot afford such a cooking process at home, we have a few other types. If you want to enjoy the true taste of Kenya Arabica coffee, we recommend using a French Press or Aeropress to prepare it, as it is better to brew it than to drip it.

Coffee lovers know that not having coffee from Ethiopia is a coffee bum, so if it is not on the shelves of your kitchen, fix it quickly. Know that if you are starting to drink coffee, try this type of coffee that will leave a mark on your tongue for a long time.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Ethiopia is the birthplace of coffee: Arabica coffee grew wild in the forests of the Kaffa region. These coffees are well known for their body and acidity. Djimmah is grown in Ethiopia's Illubabor and Kaffa regions at an altitude of 1,300 to 1,800 meters above sea level. They produce and export about 60,000 tons of coffee every year. These coffees typically have higher acidity, light to medium body and complex flavor notes.

Flavor profile

This medium strength Arabica has an intense sweetness with wine-like notes. Rich smooth body, deeply aromatic with a complex earthy finish. Coffee from Ethiopia is known for its bright fruity and floral flavors. In the taste, there is a hint of lemon at the beginning, followed by notes of fruit berries and cinnamon with the sweetness of sugar cane. It is a beautifully smooth natural coffee that offers a soothing, comfortable and incredibly easy drink. The processing method used has a huge impact on the final taste of the coffee, in this case the fruits are dried "naturally", i.e. dry.

Cultivation, processing

Ethiopia is considered to be the place where coffee appeared for the first time. Many experts claim that this country is the only place in the world where coffee grew natively, and the apocryphal story of Kaldi is told over and over again. Kaldi was a goat herder who discovered coffee after witnessing the vigor his goats got from eating coffee cherries. The unique coffee, which is believed to be the closest in taste to the original wild plant, grows in an ideal climate. The plants are well protected by the larger trees around the forest, which provide shade from the midday sun and retain moisture in the soil.

Harvested cherries are usually sorted and cleaned to separate unripe, overripe and damaged cherries. Subsequently, the fruits are spread out in the sun on large concrete or brick terraces or on mats raised to waist height on pedestals. They are regularly raked to ensure even drying and prevent mould. Depending on weather conditions, drying can take up to 4 weeks until the optimum moisture content is reached. The cherries are then stored en masse in special silos until they are sent to the mill where they are peeled, sorted and bagged. All the outer layers of the dried cherry are removed in one step using a peeling machine.

How to prepare it

For best results, try to grind the coffee just before use. However, keep in mind the right quality and thickness of grind to match the specific type of equipment you want to use. You usually don't need more than 1.5-2 teaspoons of coffee per cup (about 7 grams). Use water around 95°C. You can enjoy it throughout the day, with or without milk.