The Naughty Dog

Classic full-bodied espresso: a natural "Castanhas" microlot from the Cocatrel cooperative in Carmo de Cachoeira, Sul de Minas (900–1,100 m). Sweet nougat, juicy black cherry and gentle bitter chocolate, minimal acidity and a long, creamy finish. September 2025 harvest. Source: kofio.cz

Bitter chocolate · Nougat · Black cherry

A special-edition washed Geisha from Aristobulo Rayo, who farms La Victoria in the Altos Guayabos area of Ortega, Tolima, at 1,830 m. Hand-picked, pulped, fermented in water tanks, rinsed and sun-dried, the classic process lets the variety speak: a clean, tea-like cup of Earl Grey, jasmine and rose with sweet vanilla.

Earl Grey, jasmine tea, rose, vanilla

A June 2026 Castillo from Diego Samuel Bermúdez's Finca El Paraíso in Cauca, a family project since 2008 known for tightly controlled fermentations. In his Y05 process, ripe cherries are disinfected with ozone and soaked 72 hours, then pulped and fermented 36 hours in a bioreactor with added yeast cultures, finished with a thermal-shock wash and controlled drying. Apricot, strawberry ice cream and spiced tea.

Strawberry ice cream, apricot, spiced tea

A washed decaf from Huila — Castillo/Caturra/Colombia at 1,400–2,000 m (June–August 2025 main crop), decaffeinated with the natural sugar-cane EA method and given an omni roast. Fresh and surprisingly complex: bright lemon into toffee, then pistachio and marzipan with a clean bitter-chocolate finish. Works for espresso or filter. Source: kofio.cz

Lemon · Bitter chocolate · Toffee · Marzipan · Pistachio

A special-edition decaf Pink Bourbon from Jhoan Vergara's Finca Las Flores in Huila, grown at around 1,750 m and harvested in autumn 2025. Washed for a clean, lively filter cup: red berries and hibiscus with PEZ-candy sweetness and a praline finish.

Red berries, hibiscus, PEZ candy, pralines

A special-edition washed Geisha from Oswaldo Toro's Finca Los Cedros in Huila (1,750–1,850 m), spring 2026 harvest. Elegant and exceptionally clean with bright, sparkling acidity: jasmine and rose, playful PEZ-candy sweetness and a long spiced-tea finish. Roasted for filter. Source: kofio.cz

PEZ candy · Jasmine · Spiced tea · Rose

A special-edition natural Geisha from Oscar Aguilar's Finca El Izote in La Montañita, a farm his father Adelmo Aguilar began developing in 1998 and which placed 7th in El Salvador's 2017 Cup of Excellence. Harvested March 2026 and roasted for espresso: blackberry jam and ripe melon rounded by nougat and pralines.

Blackberry jam, ripe melon, nougat, pralines

Sweet, balanced natural espresso from the Banko Gotiti station in the Gedeo zone — micro-climatically part of greater Yirgacheffe. Smallholder cherries from the surrounding villages, dried whole on raised beds. Blueberry and ripe peach folding into a smooth milk-chocolate finish over medium acidity. Roasted for espresso; also good in a moka pot. Source: kofio.cz

Blueberry · Peach · Milk chocolate

A washed Ethiopia for espresso from the Buture station in Jimma, grown at 1,900–2,200 m and harvested in January 2026. Bright and juicy but kept round by its sweetness: orange candy and caramel fudge running into a dark-chocolate finish.

Orange candy, caramel fudge, dark chocolate

A light, tea-like washed Yirgacheffe from the Danche station, fed by hand-picked cherry from local smallholders. High sweetness with integrated acidity: coffee blossom, juicy white peach and Earl Grey.

White peach, Earl Grey, coffee blossom

A honey-processed lot from the Lalesa station in Gedeb: cherries are pulped but keep as much sticky mucilage as possible, then dry slowly on beds until the coating turns black. That gives an unusually full Ethiopian cup — bright blackcurrant balanced by Mon Chéri cherry-praline sweetness, red wine and bitter cacao nibs.

Blackcurrant, red wine, cacao nibs, Mon Chéri

Sweet, juicy, intensely fruity natural from the Hambela Buku Sayisa station in Guji — variety 74114 grown at 2,000–2,300 m. Candy-like redcurrant up front, Mon Chéri cherry-praline in the middle and an elegant red-wine close, with well-balanced higher acidity. Roasted for filter. January 2026 harvest. Source: kofio.cz

Redcurrant Bon Pari sweets · Mon Chéri praline · Red wine

A long-running collaboration with Kofio: washed Ethiopian coffee from Beshasha in Agaro, Jimma, rested for several days in a barrel bought from a Czech whiskey producer that had previously aged Jack Daniel's in Tennessee. Caramel, chocolate and forest fruit with a whiskey finish that grows as the cup cools — no actual alcohol. Works as filter or espresso. Source: kofio.cz

Chocolate · Caramel · Whiskey

A special-edition filter lot: fresh-crop Yirgacheffe from the Lalesa station, varieties 74110/74112 at 1,900–2,300 m, fermented with lemongrass leaves and dried whole — an experimental take on the natural process. Lively and fragrant: yellow flowers, juicy raspberry, pistachio praline and a grown-up orange-wine finish. January 2026 harvest. Source: kofio.cz

Raspberry · Orange wine · Pistachio praline · Yellow flowers

The Naughty Dog's autumn limited edition: a natural from the Gedeb Gotiti station in Yirgacheffe, harvested January 2026 from Dega, Kurume and Wolisho landraces at around 2,000 m. Sweet and fragrant with medium acidity — orange lollipop, cranberry and nougat with an orange-wine finish. Roasted for both filter and espresso.

Orange lollipop, cranberry, nougat, orange wine

A barrel-aged blend of two washed coffees from the spring 2026 harvest — Colombia's Finca El Diviso and Ethiopia's Buture — rested in rum barrels. Playful and Caribbean: tropical rum, coconut and a pinch of spice over sweet chocolate pralines, with the washed base keeping it fresh.

Caribbean rum, coconut, spice, chocolate pralines

A natural Caturra and Bourbon from the Vides family in Huehuetenango, fresh crop from the January 2026 harvest. Dried whole in the cherry for a juicier, fuller espresso: forest berries and silky nougat pralines with a red-wine twist on the finish.

Forest berries, nougat pralines, red wine

A half-caff filter blend of two washed coffees: Colombia Las Flores Pink Bourbon decaf for sweetness and clean structure, and Ethiopia Buture for florals and fresh fruit. Playful and fragrant — PEZ sweets, hibiscus, orange blossom and a creamy milk-chocolate close — with a lower caffeine hit. Source: kofio.cz

PEZ sweets · Hibiscus · Milk chocolate · Orange blossom

A half-caff espresso blend: a natural Ethiopian lot from Tigist Abyot for fruit and aromatic complexity, with a washed Colombian Pink Bourbon decaf from Huila for clarity and structure. Lighter on caffeine but not on flavour — cranberry and blackberry with a long, soft punch-cake sweetness.

Cranberry, blackberry, punch cake

The Naughty Dog's Halloween limited edition blends a natural Ethiopia from high-altitude Hambela in Guji with a washed Kenya from the Mugaya station in Kirinyaga, on Mount Kenya's red volcanic slopes. The Ethiopia brings berry sweetness, the Kenya clarity and structure: fruit punch and blueberry melting into chocolate cupcake.

Fruit punch, blueberry, chocolate cupcake

The Naughty Dog's everyday "office" espresso — a second-grade selection that still cups over 80. Natural Brazilian from Tres Pontas (Minas Gerais) brings bitter chocolate, pecan and praline; naturals from Jimma and Sidama in Ethiopia add strawberry and caramel-fudge sweetness; a Colombian component rounds it with caramel and nut. Built to be reliable, not flashy. Source: kofio.cz

Dark chocolate · Pecan · Praline · Mini chocolate wafers

The office "Pawffice" blend, now on filter — a second-grade selection that still cups over 80, built for reliable daily brewing rather than a wow effect. Colombia brings rounded nougat and praline, Costa Rica adds clean brightness, and a whiskey-barrel-aged Ethiopian component pushes the aromatics toward forest fruit and a silky, Baileys-like finish. Washed. Source: kofio.cz

Baileys · Forest fruits · Nougat · Praline

Limited edition, iteration #2. Washed SL28/SL34 from the Karimikui farm in Kirinyaga, then matured in barrels that previously held Caribbean rum, taking on coconut, caramel, spice and a warming boozy note (no actual alcohol in the cup). Works as filter or espresso. Source: kofio.cz

Blackcurrant · Caramel · Caribbean rum · Coconut

The 15th iteration of The Naughty Dog's Unicorn filter blend: natural Ombligón from Finca El Diviso in Huila for syrupy body and candied fruit, plus a washed Ethiopian from Sidama for clarity and fresh acidity. Tastes like Maoam Cherry sweets with a vanilla line and milk-chocolate sweetness. Roasted for filter. Source: kofio.cz

Milk chocolate · Vanilla ice cream · Cherry Maoam

The second version of The Naughty Dog's Woof & Brew espresso blend, tuned sweeter and lower in acidity. A natural Ethiopian for fruit and floral notes over a full, gentle Brazilian base: blackberry, blackcurrant, sour cherry and bitter chocolate. Sold as a 1 kg bag. Source: kofio.cz

Blackcurrant · Bitter chocolate · Blackberry · Sour cherry