Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: carbonic maceration
Taste profile: mild cherry liquor, sparkling wine

Carbonic maceration is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented for 70-80 hours without air and with the help of carbon dioxide, and then dried on raised beds for 20 days.

Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: anaerobic natural
Taste profile: cherry cake, oolong tea, lime

Anaerobic fermentation is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented in plastic bags for 48 hours, and then dried on raised beds for 20 days.

Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: natural
Taste profile: cherry in chocolate, peppermint ice-cream

The natural process is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area and after harvest, they were dried on raised beds for 20 days.

Country: Ethiopia
Region: Sidamo
Processing station: Bombe
Altitude: 2200 m.a.s.l.
Variety: Heirloom (indigenous varieties)
Processing: dry fermentation
Taste profile: jasmine, bergamot, black tea, honey cake, apricots

Imagine the high mountain county called Bombe, its lush green vegetation, and amongst it, the indigenous varieties of Ethiopian coffee trees. Here, farmers cultivate their small fields and hand-pick the results of their labor to take to a processing station. It gives them a fair price and processes their coffee cherries in a progressive and environmentally friendly way.

This is exactly how this coffee is grown and processed using a somewhat unconventional dry fermentation method. Thanks to this, what you can find in your cup is

Country: Ethiopia
Region: Arbegona
Processing station: Arbegona
Altitude: 2200 m.a.s.l.
Variety: Heirloom (indigenous varieties)
Processing: natural
Taste profile: Cuba Libre, chamomile, lemon peel

This coffee came to us through Falcon’s collaboration with the export company Daye Bensa. The latter focuses on the farming community, which continuously educates and tries to improve their living conditions in terms of health care, public services, or infrastructure. It also improves their financial conditions and rewards farmers for consistency in the volume and quality of the coffee they deliver.

Country: Ethiopia
Region: Jimma, Oromia
Processing station: Beshasha
Altitude: 2040 m.a.s.l.
Variety: Heirloom
Processing: washed
Taste profile: black tea, lemon, peaches

Intense flavors of peach, black tea, and lemon. A clean, washed, light coffee with a pleasant acidity for everyday drinking. We were looking forward to welcoming Beshasha into our roastery all the more because this year’s harvest was delayed by a few months due to transport problems. Now it’s here and we’ve roasted it for you for both espresso and filter.

The coffee was grown and processed for you by producer Mustefa Abakeno.

Country: Guatemala
Region: Jacaltenango, Huehuetenango
Processing station: Rio Azul
Altitude: 1100-1800 m.a.s.l.
Variety: mix
Processing: washed
Taste profile: hazelnut, honey, butter lager, plums

Guatemala’s coffee production is among the best tasting in the entire market. Guatemala’s unique location with a mild subtropical climate and nutrient-rich volcanic soil creates an ideal growing environment. From the Rio Azul farm, we received this excellent washed method of coffee from the production of small indigenous farmers. Their farms are located around the mountainous municipality of Jacaltenango in the Huehuetenango region.

Country: Colombia
Region: Ciudad Bolivar, Antioquia
Processing station: La Colombia, Cafe Lumbus
Altitude: 1400-2050 m.a.s.l.
Variety: Chiroso
Processing: Anaerobic Honey
Taste profile: gooseberry, chamomile, and lime

Imagine a landscape where you can find all the flavor profiles of coffee from around the world. Everything is in one place. A landscape where each region has countless micro-regions and micro-climates. Each valley has its world with different natural conditions for growing coffee. That’s exactly what Colombia is! In the vicinity of Ciudad Bolivar in Antioquia is the Finca La Colombia farm, from where this experimentally processed coffee arrived.

Country: Guatemala
Region: San Antonio Huista, Huehuetenango
Processing station: Erika Sanchez
Altitude: 1700 m.a.s.l.
Variety: Caturra, Bourbon & Pache
Processing: washed
Taste profile: masala chai, caramel, pear, tamarind

Erika Sanchez is also part of the Red de Mujerez (English – Network of Women) group. It consists of 830 women producers who were either widowed during the civil war or their husbands fled the country during the country’s coffee crisis in 2001-2004. A total of 8 different Mayan languages are spoken in the community, showing the diversity of culture and language in this area of Guatemala. The farmers of Red de Mujerez are also united by organic cultivation, the production and use of natural fertilizers, and methods of eliminating rust and pests.

Country: Colombia
Region: Cauca
Processing station: Siruma Coffee
Altitude: 1700-2000 m.a.s.l.
Variety: Mixed
Processing: washed – sugar cane decaf
Taste profile: almonds in sugar, mandarines, lime

This coffee comes from the municipality of Argelia in the southwest of the Cauca department. The village is located in an area that has been under civil unrest and illegal drug trafficking for many years. The bleak situation is ongoing and many local families are trying to make a living through legal means. Growing coffee is one of the few ways to do this.

Country: Ethiopia
Region: Sidamo
Processing station: Bombe
Altitude: 2200 m.a.s.l.
Variety: Heirloom (indigenous varieties)
Processing: dry fermentation
Taste profile: jasmine, bergamot, black tea, honey cake, apricot

Imagine the high mountain county called Bombe, its lush green vegetation, and amongst it, the indigenous varieties of Ethiopian coffee trees. Here, farmers cultivate their small fields and hand-pick the results of their labor to take to a processing station. It gives them a fair price and processes their coffee cherries in a progressive and environmentally friendly way.

This is exactly how this coffee is grown and processed using a somewhat unconventional dry fermentation method. Thanks to this, what you can find in your cup is

Country: Ethiopia
Region: Arbegona
Processing station: Arbegona
Altitude: 2200 m.a.s.l.
Variety: Heirloom (indigenous varieties)
Processing: natural
Taste profile: Cuba Libre, chamomile, lemon peel

This coffee came to us through Falcon’s collaboration with the export company Daye Bensa. The latter focuses on the farming community, which continuously educates and tries to improve their living conditions in terms of health care, public services, or infrastructure. It also improves their financial conditions and rewards farmers for consistency in the volume and quality of the coffee they deliver.

Country: Ethiopia
Region: Jimma, Oromia
Processing station: Beshasha
Altitude: 2040 m.a.s.l.
Variety: Heirloom
Processing: washed
Taste profile: black tea, lemon, peaches

Intense flavors of peach, black tea, and lemon. A clean, washed, light coffee with a pleasant acidity for everyday drinking. We were looking forward to welcoming Beshasha into our roastery all the more because this year’s harvest was delayed by a few months due to transport problems. Now it’s here and we’ve roasted it for you for both espresso and filter.

The coffee was grown and processed for you by producer Mustefa Abakeno.

Country: Ethiopia
Region: Jimma, Oromia
Processing station: Kabira
Altitude: 2040 m.a.s.l.
Variety: Heirloom
Processing: washed
Taste profile: honey, dried lime, hibiscus

This coffee is ideal for making a typical Ethiopian espresso: light, tea-like with a floral aroma. The acidity is more subtle, the coffee is dominated by sweet flavours and a full, thicker honey body.

Kabira is grown for you by Mustefa Abakeno: a small farmer and owner of a field coffee laboratory, originally from western Ethiopia.

Country: Honduras
Region: Las Pacayas, Copán
Processing station: Aruco
Altitude: 1500 m.a.s.l.
Variety: Lempira
Processing: natural
Taste profile: green apple, passion fruit, hot chocolate

Did you know that Honduras is the largest coffee producer in Central America? But due to its poor infrastructure and low prices have long been associated with commodity coffee production.
Farmers even smuggled their coffee across the border to Guatemala and El Salvador because they were paid more for it there. But a few years ago the situation changed: the government started investing in programs to support the improvement of producers’ technical equipment.
Thanks to this and a few other projects, it started to pay off to sell directly in Honduras and the farmers began to do it.
This has increased the quality of the coffee produced and, consequently, the production of specialty coffee.
Now, for the third time in our roastery, we offer you natural coffee from the Copán region from our proven producer Yolanda Urrea Arita.

Country: Guatemala
Region: Jacaltenango, Huehuetenango
Processing station: Rio Azul
Altitude: 1100-1800 m.a.s.l.
Variety: mix
Processing: washed
Taste profile: hazelnut, honey, butter lager, plums

Guatemala’s coffee production is among the best tasting in the entire market. Guatemala’s unique location with a mild subtropical climate and nutrient-rich volcanic soil creates an ideal growing environment. From the Rio Azul farm, we received this excellent washed method of coffee from the production of small indigenous farmers. Their farms are located around the mountainous municipality of Jacaltenango in the Huehuetenango region.

Country: Guatemala
Region: San Antonio Huista, Huehuetenango
Processing station: Erika Sanchez
Altitude: 1700 m.a.s.l.
Variety: Caturra, Bourbon & Pache
Processing: washed
Taste profile: masala chai, caramel, pear, tamarind

Erika Sanchez is also part of the Red de Mujerez (English – Network of Women) group. It consists of 830 women producers who were either widowed during the civil war or their husbands fled the country during the country’s coffee crisis in 2001-2004. A total of 8 different Mayan languages are spoken in the community, showing the diversity of culture and language in this area of Guatemala. The farmers of Red de Mujerez are also united by organic cultivation, the production and use of natural fertilizers, and methods of eliminating rust and pests.

Country: Colombia
Region: Cauca
Processing station: Siruma Coffee
Altitude: 1700-2000 m.a.s.l.
Variety: Mixed
Processing: washed – sugar cane decaf
Taste profile: almonds in sugar, mandarines, lime

This coffee comes from the municipality of Argelia in the southwest of the Cauca department. The village is located in an area that has been under civil unrest and illegal drug trafficking for many years. The bleak situation is ongoing and many local families are trying to make a living through legal means. Growing coffee is one of the few ways to do this.

Countries: Ethiopia and Peru
Region: Gedeb and Cuzco
Processing station: Dula Mazoria and San Fernando
Altitude: 2200 m.a.s.l. and 1500-2400 m.a.s.l.
Variety: Ethiopian heirloom varieties and Caturra, Bourbon
Processing: Ethiopia: washed, Peru: natural
Taste profile: full creamy body, milk chocolate, and floral aromas

Full creamy body, milk chocolate, and floral aromas. You can expect all this from our espresso blend Mother Ship. It will be a pleasure to work with it both in the cafe and at home. It is a great base for your milk drinks, but at the same time, it will not disappoint any fan of pure espresso.
It is a mixture of two coffees from countries with completely different taste profiles – Honduras and Ethiopia. Both coffees bring the best of their origins to the cup and together they create a wonderfully balanced taste that lacks nothing.

Country: Brazil
Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
Altitude: 900-1100 m above sea level
Variety: mix of varieties
Processing: natural
Taste profile: hazelnut butter, cherries, chocolate, and sweet tobacco

Our CAFEINA is a daily guarantee of stable espresso with low acidity. With our composition and roasting, we try to always taste sweet, with notes of chocolate, nuts, and marzipan.

You will prepare a pleasant cup of coffee from it, which everyone will enjoy. It is suitable both for cafes looking for a simpler espresso and for easy preparation at home or at work. We also recommend it for your automatic espresso machines.

We are currently roasting coffee from producers of the Caixa de Fruta region.

Limited edition of our tote bag with the birthday illustration from the design studio Tomski & Polanski.

canvas, 300g/m 80% recycled cotton, 20% recycled polyester

Care:

Wash with gentle detergent, inside out, at 30°C temperature. Never use a dryer, iron inside out using lower temperatures.

If you’d like to save on shipping, you can order this bag with coffee and get free shipping.
(check for shipping options and conditions for your specific region here)

Petra and Libor Šosták like to cross the boundaries between art and design. Their clay cups and saucers are already original, let alone with the Father’s logo. A designer cup for espresso, cappuccino or a filter is available for you from the furnace of the Roznov pottery kilns.

Material: Ceramic

Volume: 60/150/250ml

The silver-plated cupping spoon with the Father’s logo is made of stainless steel and thanks to the correct depth, shape, and bend, it will be the ideal tool for your regular coffee tastings.

The Czech porcelain factory G.Benedikt from Karlovy Vary is a legend among Czech porcelain manufacturers.

Our new Father’s cups and saucers come from there.

They are baked at a temperature of 1400 °C and then coated with a high-quality glaze, which makes them resistant to catering or dishwasher use.

Material: porcelain

Size: 80 ml – espresso /140 ml – cappuccino / 240 ml – latte

Our tote bag with oeko-tex certification.

If you’d like to safe on shipping, you can order this bag with coffee and get free shipping.
(check for shipping options and conditions for your specific region here)

We are glad that Timemore has developed a more compact version of the Black Mirror scale. The Black Mirror Nano digital barista scale has ideal dimensions for placement under the head of the coffee machine; it achieves excellent accuracy and has three weighing modes. The scale’s minimum unit weight is 0.1 g, and the maximum is 2 kg. Power supply: internal battery 780 mAh (continuous operation for at least 15 hours) Material: aluminum, plastic

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.

We have finally found a manual grinder that would meet our expectations with its grinding quality, price, and ease of use. The Timemore C2 grinder is exactly what we were looking for. You can grind coffee with it comfortably and quickly, and it won us over mainly with the quality of processing, the uniformity of the ground coffee, and the clean design. The smaller version of the C2 is an excellent grinder for home use and travel.

Container volume: 25g of coffee
Stones: steel, conical 38 mm
Number of grinding levels: 30
Material: aluminum, plastic, stainless steel
Height: 14.5 cm without handle, approx. 16 cm with handle
Diameter: approx. 5 cm
Weight: with handle approx. 476 g

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.

The beautiful teapot from the Japanese brand Kinto will make drinking tea your favorite ritual! 🫖

Volume: 300ml

Dishwasher safe

The beautiful teapot from the Japanese brand Kinto will make drinking tea your favorite ritual! 🫖

Materials: porcelain (kettle) stainless steel (strainer and handle) silicone (handle attachment)

Volume: 600ml

Dishwasher safe

The coffee pot is a design piece from Kinto. The kettle is made of full glass and is an integral part of the accessories you should have at home for preparing the best coffee or other hot drinks. All Kinto accessories are handcrafted from the finest materials under strict quality standards.

Material: Heat-resistant glass

Capacity: 300ml

Suitable for dishwasher and microwave oven

The coffee pot is a design piece from Kinto. The kettle is made of full glass and is an integral part of the accessories that you should have at home for preparing the best coffee or other hot drinks. Available in two sizes.

All Kinto accessories are handcrafted from the finest materials under strict quality standards.

Material: Heat-resistant glass

Capacity: 300ml/600ml

Suitable for dishwasher and microwave oven

Country: Panama
Region: Boquete, Chiriquí
Processing station: Elida Estate
Altitude: 1700 – 2100 m.a.s.l.
Variety: Catuai
Processing: natural
Taste profile: Earl Grey, citrus, jam, dried fruits

Cascara, Spanish for “husk,” is a unique byproduct of coffee processing. It is actually a dried coffee cherry that wraps the coffee beans. Cascara contains a small amount of caffeine and a lot of vitamins and natural antioxidants. Our cascara ELIDA ESTATE has a full and syrupy body. The taste may remind you of black tea with lemon and sweet peaches.
The Lamastus family has been growing coffee at the Elida Estate for four generations, since 1918. The cultivation takes place under unique ecological conditions. Coffee trees grow in the shade of tall trees (so-called shade-grown coffee) and help create favorable conditions for local birds.

Indian black tea

Country: India, Darjeeling
Cultivar: china type bushes
Taste: flowers, ripe fruits, almonds, fresh walnuts

Black tea

Country: Georgia
Taste: delicate, sweet – caramel, malt

40 g

The beautiful teapot from the Japanese brand Kinto will make drinking tea your favorite ritual! 🫖

Volume: 300ml

Dishwasher safe

The beautiful teapot from the Japanese brand Kinto will make drinking tea your favorite ritual! 🫖

Materials: porcelain (kettle) stainless steel (strainer and handle) silicone (handle attachment)

Volume: 600ml

Dishwasher safe