This coffee is sourced from smallholder farmers in the Tenejapa region of Chiapas, Mexico. It is a blend of Marsellesa, Costa Rica, Typica, and Caturra varieties, processed using the traditional washed method. The beans are hand-picked, fermented for 12–17 hours, and dried on terraces for 12–14 days. This balanced coffee offers a light body with notes of chocolate, almonds, lemongrass, and black tea, making it suitable for espresso preparation.
Opened at the end of 2021 in České Budějovice by a group of friends, they roast on a 15kg Giesen machine in an open space roastery with espresso bar, featuring flowery herbarium like packaging that represents the flavor profiles. Head roaster Petr brings years of experience. Their coffee is known for floral and fruity notes, and they've opened their first espresso bar at Budějovice train station. The team values diversity in coffee, rejecting the notion of one right taste.
