We select the best beans from plantations all over the world to prepare several blends that make our days brighter.


Raw coffee is selected based on numerous defining criteria.

The organoleptic properties of the drink are most influenced by the:

ORIGIN (the climate and altitude of the plantation have a strong influence on the beans), TREATMENT METHOD, NUMBER OF DEFECTS (hybrid beans and especially foreign object negatively affect the taste), HARVEST, SIZE OF THE BEANS, and BEAN SHAPE.




Preparation of the sample is very important. In this phase, we carefully prepare a sample in accordance with our internal rules (we roast and grind the coffee following carefully detailed instructions) based on the properties of the coffee and its intended use (home or professional use).


e leave the roasted coffee sample to rest for 8 hours and grind it directly before tasting.
This is the real trial for the coffee. Tasting is led by a permanent trained team of tasters with exceptionally refined taste for nuances.


All our tasters have diplomas in the sensory analysis of drinks, which means that there is no room for errors in this process. Following our internal rules regarding lighting, fragrances, the temperature of the room, cup, spoon, water for washing out the mouth, forms, etc., they determine the final value of the sample.



If the coffee gets past the harsh criteria of the tasters, it becomes a winner in its category. Thus begins its new mission – to charm and seduce the final customer.


The purchase of coffee in 60 kg jute bags

After confirming the samples, we purchase the coffee and store it. It goes without saying that the storage must be careful and controlled – coffee in jute bags is stored on pallets in storage rooms with a constant humidity and temperature.


New testing of the coffee in the bags

And now we come again to the hardest trial for our coffee – and just when you thought the worst part was over! What follows is another tasting session, this time involving samples from the actually purchased coffee beans.


Did our queen prove itself once again?


Step 4: Preparation of blends according to various recipes


Roasting preparation:
When we determine the roasting temperature and time, everything is ready for the rich smell of roasted coffee.


It is time to warm up our chosen coffee! A master roaster’s intuition knows when to stop roasting. A slow roast takes around 18–20 minutes.


Well-roasted coffee must rest for a while. It stays in silos for at least 24 hours to develop its complete aroma and to degas. After that, it goes to the mill or directly to packaging.


During the grinding process, it is extremely important that coffee does not get overheated, as this negatively impacts the taste and aroma. But do not worry! Our mills are state-of-the-art devices with cooling drums that preserve the original aroma and taste of the coffee.


Step 5: Packing

And so we come to the last step. Packing. We must make sure that the coffee preserves its fresh aroma and is ready for use when the user opens the packaging.


All the transport routes from the roaster to the packing machines are completely sealed. The coffee is packed a special three-layer material that preserves the aroma of the coffee. All the materials used can be recycled.

We only use the latest generation automated packing machines, which enable the production of large series or small ones if needed – adapted to the size of the lots.