Fiftybeans

A natural-process Caturra from César Diaz in Colombia, grown at about 1,700 m. Hand-picked ripe cherries are dried in thin layers on raised beds for roughly ten days, then hulled for export to Fiftybeans. Roasted for espresso, milk drinks and filter. Source: fiftybeans.cz

Red fruits · Cocoa · Florals

The filter-roast version of Fiftybeans' house blend — 50% washed Colombian from Huila, 50% natural Brazilian from Sul de Minas — roasted light for pour-over and batch brew: citrus, caramel and chocolate. Source: fiftybeans.cz

Citrus · Caramel · Chocolate

Dried Gesha coffee-cherry husks from the Hartmann family's Carmen Estate in Panama — dried for about 20 days, then peeled, sorted and packed with no chemicals used on the coffee. Brews a naturally sweet, fruity-tea-like drink with roughly four times less caffeine than coffee. Source: fiftybeans.cz

Plums · Citrus · Honey

A loud co-fermented lot from Edinson Argote's Finca Quebraditas: ripe cherries are oxidised 24 h, dry-pulped, then fermented 72 h with coconut and an enzymatic extract that carries the coconut flavour through the parchment, before a controlled 72 h electric dry. Tastes like Raffaello. Source: fiftybeans.cz

Raffaello · Coconut · Tropical fruit

Caturra Chiroso — a modern variety with Ethiopian genetics — from Edinson Argote's Finca Quebraditas. Whole cherries are dusted with enzymes and fermented in tanks for four days, repeatedly cold-shocked in water to keep the temperature under control, then dried and hulled. Source: fiftybeans.cz

Raspberry cake · Stone fruit · Delicate arabesques

Fiftybeans' permanent decaf: washed Caturra from Sebastián Ramírez's Finca El Placer — water-bath fermented, washed and dried 15 days on shaded patios — then decaffeinated by the ethyl-acetate (sugarcane) method at a facility in Manizales, which strips 99% of the caffeine. Espresso and filter. Source: fiftybeans.cz

Stone fruit · Cocoa · Citrus

The coffee close to the lot Roman Nejedlý used to become Czech Barista of the Year 2024. Ombligón — a modern variety with Ethiopian genetics — from Edinson Argote's Finca Quebraditas, enzyme-fermented for two days with repeated cold thermal shocks, then dried and hulled. Source: fiftybeans.cz

Blackberry candies · Sour cherries · Herbs

A Colombian single-origin espresso — washed Caturra grown at around 1,700 m — roasted by Fiftybeans for espresso and milk drinks, with red and stone fruit over caramel and chocolate. Source: fiftybeans.cz

Red fruits · Stone fruits · Caramel · Chocolate

The espresso-and-filter sibling of Fiftybeans' house blend — 50% washed Colombian from Huila, 50% natural Brazilian from Sul de Minas — roasted a touch brighter than Fifty Espresso for candied citrus over caramel and chocolate. Source: fiftybeans.cz

Candied citrus · Caramel · Chocolate

Fiftybeans' everyday espresso blend, dialled for both manual and automatic machines: 50% washed Colombian from Huila and 50% natural Brazilian from Sul de Minas, roasted for a sweet, cocoa-forward shot with no sharp acidity. Source: fiftybeans.cz

Cocoa · Dark chocolate · Cacao nibs

Fiftybeans' flagship blend for lever espresso machines: 50% washed Ethiopian Heirloom from Yirgacheffe for florals and citrus, 50% natural Caturra from Hacienda Sonora in Costa Rica for a nutty, chocolatey body. Also brews well as filter. Source: fiftybeans.cz

Stone fruits · Milk chocolate · Nuts · Florals · Citrus

A honey-processed Catuaí from Johel Monge's Hacienda San Isidro in Costa Rica, grown at around 1,900 m. Fiftybeans put this in their more classic flavour bracket — raisins, nuts and citrus — and recommend it for drinkers who don't want to experiment too much. Works as filter or espresso. Source: fiftybeans.cz

Raisins · Nuts · Citrus

Fiftybeans' “trip to the birthplace of espresso” — the mythical 50/50 valley: 50% natural Brazilian arabica from Sul de Minas and 50% natural Ugandan canephora, roasted dark to suppress acidity and pour a mega-dense, crema-heavy shot. Sold as a 1 kg bag. Source: fiftybeans.cz

Bitter chocolate · Nuts

A white-honey Gesha from Sebastián Ramírez's Finca El Placer: only the cherry skin is removed, leaving about 10% of the pulp on the bean to dry in honey clusters for roughly two weeks before hulling at Vertical's dry mill. Sold as a 150 g bag. Source: fiftybeans.cz

Bergamot · Stone fruit · Vanilla

Fiftybeans' permanent washed Ethiopian: a Heirloom lot from the Yirgacheffe region grown at around 2,000 m. Stone fruit, flowers, citrus and a chocolate-cookie finish — mostly a filter coffee but it also takes espresso. Source: fiftybeans.cz

Stone fruit · Flowers · Citrus · Chocolate cookies

A washed Heirloom from the Chelchele washing station in Gedeo, which buys cherry from local farmers. Density-sorted in water, depulped, fermented 24 h, channel-washed and dried on shaded African beds — juicy, clean and sweet, the way Fiftybeans say Ethiopian coffee used to taste. Source: fiftybeans.cz

Green tea · Stone fruit · Citrus

Fiftybeans' Brazilian single-origin espresso: Catuaí grown at about 950 m, roasted dark enough for a sweet, low-acidity shot of cherry, caramel and dark chocolate on manual and automatic machines. Source: fiftybeans.cz

Cherries · Caramel · Dark chocolate

Fiftybeans' darkest Brazilian espresso, built for a rich shot with zero acidity — straight dark chocolate and cocoa. Works on both manual and automatic machines. Source: fiftybeans.cz

Dark chocolate · Cocoa

Typica Mejorado — a large-beaned modern cultivar close to Gesha — from Edinson Argote's Finca Quebraditas. Cherries are floated and sorted, depulped, then fermented in a water-and-enzyme tank with several rounds of cold thermal shock before drying and hulling. Source: fiftybeans.cz

Rosewater · Raspberry soda · Floral notes

A charity espresso roasted with the Patron hasičů (Firefighters' Patron) foundation — part of every bag sold funds financial and material support for Czech volunteer fire brigades. Brazilian beans roasted for a rich, zero-acidity shot on manual or automatic machines. Source: fiftybeans.cz

Sour cherries · Caramel · Dark chocolate

Fiftybeans' entry filter coffee: washed Caturra and Castillo from John Hurtado in the Huila region of Colombia, grown at around 1,700 m. Red fruit, molasses and chocolate — an easy daily pour-over. Source: fiftybeans.cz

Red fruits · Molasses · Chocolate

A Bolivian micro-lot from Nancy Quispe and Mariano Sóliz in the Taipiplaya community of the Caranavi region — grown on their family farms and washed at one of the local ASOCAFE cooperative's four central stations. Their coffees regularly score well above 85 SCA points, a rarity for Bolivia. Clean, juicy and elegant. Source: fiftybeans.cz

Sour cherries · Citrus · Flowers

A Kirinyaga washed coffee that carries only SL28 and SL34 — no Ruiru or Batian — which Fiftybeans say is why it stays this bright and juicy. Traditional fully washed process: floated, pulped, spontaneously fermented 24 h, then about two weeks on raised beds. Source: fiftybeans.cz

Blackcurrant · Grapefruit · Kiwi

A “boomer espresso” built for the classic 18 g in / 36 g out recipe, developed with Jan and Vendulka Zábojník of the Brno café Take5. 50% washed Kenya SL28/SL34 from Kirinyaga, 50% washed Colombian Caturra from the Huitaca project — espresso-like body with a vibrant juiciness. Source: fiftybeans.cz

Candied gooseberry · Amaretto · Chocolate · Marzipan

An unusually good decaf: Óscar Hernández decaffeinates at Finca Los Nogales itself, using ethyl acetate produced on the farm from cherry-husk juice and a yeast strain he cultivated. Because it happens on fresh cherries still in parchment, the cup keeps its fruit — passion fruit, ginger candy, raspberry. Source: fiftybeans.cz

Passion fruit · Ginger candy · Raspberries

Papayo — a genetic sibling of the Ombligón used in Disco Candy — from Marlon Rojas Pérez's Finca La Reserva. Cherries are oxidised in-skin for 48 h, depulped, anaerobically fermented for 88 h, washed and dried 15 days on African beds. Clean, sweet and Ethiopia-like. Source: fiftybeans.cz

Mango · Flowers · Honey

A blend of a fruit- and enzyme-fermented Colombian coffee — 48 h sealed “activation,” then fermentation with enzymes, dried cherries and sugarcane juice before mechanical drying — with a traditionally washed Ethiopian coffee for balance. Intensely sweet and fruit-forward; Fiftybeans call it one of the best coffees of 2026. Source: fiftybeans.cz

Vanilla · Cherries · Disco

A blend of two lots from Óscar Hernández's Finca Los Nogales, both fermented in mosto — the cherry juice released at depulping, mixed with yeast and used to ferment the beans, which builds tropical-fruit notes and a distinctive texture. Cherries are pasteurised at 80 °C first, then dried on shaded beds. Source: fiftybeans.cz

Mango · Pineapple · Cocoa