Dos Mundos

A family-run, Q-grader-inspected single-origin espresso from Cleverson Daniel da Silva's Sítio Vargem Alegre — hand-harvested and rested 40+ days in wooden containers. Milk chocolate, Turkish delight, elderflower. Source: dos-mundos.cz.

Milk Chocolate · Turkish Delight · Elderflower

From smallholder farmers around the Banko Chelchele washing station, run by Michael at EDN. Extended anaerobic fermentation and an exceptionally long dry give a delicate, juicy, elegant cup — peach ice tea, pink grapefruit, wild rose. Filter recommended. Source: dos-mundos.cz.

Peach Ice Tea · Pink Grapefruit · Wild Rose

A classic washed Gedeb lot — high elevation, fertile soil and native forest shade give the vibrant acidity and elegant floral/fruity character the region is known for. Filter recommended. Source: dos-mundos.cz.

Peach · Blackcurrant · Bergamot

A long-running relationship lot from the 200+ hectare La Bolsa farm, which funds its own school, health clinic and community kitchen for worker families. Classical washed processing gives sweetness, body and a pleasant finish. Espresso recommended. Source: dos-mundos.cz.

Moroccan Coffee · Cocoa Nibs · Buttery Cookie

A washed peaberry lot from the Windrush station in Nyeri — outstanding blackberry profile, wonderfully juicy, a perfect summer filter coffee. Source: dos-mundos.cz.

Blackberry · Baked Pear · Rhubarb Pie

Dos Mundos' everyday espresso blend (SCA 80+) — nougat, pralines and dry dates with sweetness, fullness and low acidity, built to work across all brewing methods including automatic machines. Source: dos-mundos.cz.

Nougat · Pralines · Dry Dates

A Cauca decaf using natural sugar-cane-derived ethyl-acetate decaffeination — sweet and enjoyable across espresso, filter and milk drinks. Milk chocolate, grill, raisins. Source: dos-mundos.cz.

Milk Chocolate · Grill · Raisins

A sweet, full-bodied natural from the Asopep Planadas smallholder cooperative — espresso that tastes like melted chocolate, with blueberry jam, cocoa nibs and dried figs. Espresso recommended. Source: dos-mundos.cz.

Blueberry Jam · Cocoa Nibs · Dried Figs

Limited-edition experimental infusion from Jairo Arcila's Buenos Aires farm — whole cherries underwent 72-hour anaerobic fermentation with lychee fruit and wine yeast before being depulped with mucilage intact and dried on raised beds. Lychee, mango and strawberries & cream. Filter only. Source: dos-mundos.cz.

Lychee · Mango · Strawberries & Cream

Farmed by Luz Helena Salazar, whose sons' company Cofinet supports processing. Fruit maceration before a gentle sugarcane-derived ethyl-acetate decaffeination preserves sweetness and complexity — magnolia, rambutan, dragon fruit, floral nectar. Source: dos-mundos.cz.

Magnolia · Rambutan · Dragon Fruit · Floral Nectar

From Nestor and Adrian Lasso's El Diviso farm — an experimental multi-stage fermentation (anaerobic, oxidation, 80h submerged fermentation, thermal shock, slow 18-24 day dry) built for maximum flavor. Orchid, lemon zest, clementines. Filter recommended. Source: dos-mundos.cz.

Orchid Soup · Lemon Zest · Clementines

Exclusively women-owned farms within the Abadatezuka cooperative near the Nyungwe rainforest and Lake Kivu — hand-picked cherries processed by the honey method, uncommon in Rwanda. Cola, pear cider, cocoa butter. Espresso recommended. Source: dos-mundos.cz.

Cola · Pear Cider · Cocoa Butter

A Czech-Ugandan collaboration with The Coffee Garden project — grown on volcanic Mt. Elgon slopes shaded by banana trees, with above-market prices and quality premiums paid to farmers. Apricot, pecans, thyme. Filter recommended. Source: dos-mundos.cz.

Apricot · Pecans · Thyme