Upraženo

A darker, Italian-style Brazil from Minas Gerais for people who want a bold traditional espresso. 100% natural-processed Arabica roasted longer to build body and a chocolate intensity, with the darker profile suppressing acidity and pushing bitter chocolate, roasted nuts and dried fruit. Full-bodied and low-acid — made for espresso, moka pot or a fully automatic machine. Roasted and hand-packed to order. Source: uprazeno.cz.

Bitter chocolate, roasted nuts, dried fruit, full body, low acidity

A seasonal espresso blend of Guatemala and Uganda in equal parts, made for cooler mornings. Full-bodied and balanced: milk chocolate, caramel and nuts, with molasses sweetness and a touch of cherry.

Milk chocolate, caramel, nuts, molasses, cherry

The winter edition of Upraženo's Beskydy Blend, combining a fruitier Peru with a sweet, chocolatey Brazil — the Brazil component won Great Taste Awards in 2022 and 2023. Milk chocolate, caramel and roasted nuts, lifted by dried apricot, cherry and citrus.

Milk chocolate, caramel, nuts, apricot, cherry, citrus

A celebratory blend mixed by roaster Tom to shine as espresso — 100% Arabica from Brazil and 100% Arabica from Colombia. Sweetly chocolatey with fine fruit tones: a strong chocolate-and-nut aroma filled out with caramel, stone fruit and honeyed molasses. Roasted and hand-packed to order. Source: uprazeno.cz.

Chocolate, nuts, caramel, stone fruit, honey molasses

A Brazil and Nicaragua espresso blend named for 1210, the Czech Mountain Rescue Service's emergency number; 20% of sales go to the RESCUE Foundation that supports mountain rescuers. Gentle and sweet: roasted hazelnuts, cream, milk chocolate and dried apricot.

Roasted hazelnut, cream, milk chocolate, dried apricot

Upraženo's everyday Brazil (exporter lot "Diamond", Minas Gerais 17/18, SS FC natural) and one of the roastery's best sellers. Grown above 1,100 m by smallholder families organised in cooperatives across the fertile southeast, and dried on the cherry so the sweetness of the pulp carries into the bean. An intense chocolate cup with roasted nuts and dried fruit, no bitterness, low acidity — built for espresso but happy on filter. Cupping score 82; Great Taste Award winner 2022 and 2023. Source: uprazeno.cz.

Chocolate, nuts, dried fruit

Upraženo's seasonal Christmas blend, which changes every year. The 2026 edition pairs Brazil Samba Natural, for a sweet chocolate base, with washed Nicaragua Colibri from Jinotega for cleaner fruit. Sweet and balanced, best as espresso: milk chocolate, honey-roasted nuts, peach and dried apple.

Milk chocolate, honey-roasted nuts, peach, dried apple

A washed Excelso from Colombian smallholders farming plots of up to about 4.5 hectares in the best-known growing zones. Hand-picked and traditionally fully washed: pulped on the farm, fermented in tanks for 26–36 hours, then dried up to 20 days on parabolic beds. Roasted a little darker for a full, very pronounced chocolate body with stone fruit and honeyed molasses — mainly an espresso coffee, but it also holds up in a moka pot or French press. Cupping score 82. Source: uprazeno.cz.

Dark chocolate, honey molasses, stone fruit

A decaffeinated Colombia (Tumbaga, Excelso EP) that reads nothing like a decaf: intense chocolate and sweetness with apple and caramel. A full-bodied, sweet, low-acid base is chosen deliberately, because the sugarcane process — soaking the beans in water so naturally-occurring ethyl acetate from molasses binds and removes the caffeine — amplifies both traits. Ideal for espresso. Cupping score 83.5. Source: uprazeno.cz.

Chocolate, apple, caramel

Strong and bitter the way a morning espresso should be: 70% specialty Colombia Excelso EP Arabica (a Great Taste Award 2023 winner) blended with 30% quality organic Robusta from Tanzania. Notes of caramel, nuts and apple carried on the earthiness and bite of the Tanzanian Robusta. Built for espresso, but also good in a moka pot or French press if you like it strong. Source: uprazeno.cz.

Caramel, nuts, apple, earthiness

An espresso blend for professional and volunteer firefighters and their crews. Coffee from Brazil and Guatemala combined into a pronounced, sweet, balanced cup — chocolate, caramel and nuts with a soft dried-apricot fruitiness and molasses sweetness, full-bodied and built for espresso. Roasted and hand-packed to order. Source: uprazeno.cz.

Chocolate, caramel, nuts, dried apricot, molasses

A washed SHB EP regional lot from Finca San Ramón in Huehuetenango — regarded in the trade as Guatemala's finest growing region, at the foot of the Sierra de los Cuchumatanes, the highest non-volcanic coffee area in Central America. Warm air rising from the Mexican lowlands protects the plantations from frost, so cherries ripen slowly for a fuller cup. Very clean, with a fruit note, almonds and chocolate, gentle bitterness leaning to cocoa and very low acidity. Harvest January–April. Good for both espresso and filter. Source: uprazeno.cz.

Almond, chocolate, fruit

An AA-grade washed Kenya from the central highlands (lot "Kijani Kiboko", Swahili for "green hippo"), grown at 1,700–2,000 m on small family farms in rich volcanic soil, then shipped to Europe and CO₂-decaffeinated — a chemical-free, solvent-free method that selectively strips caffeine to under 0.1% while leaving the flavour compounds intact. The result keeps the classic Kenyan signature: lively lime and grapefruit acidity over a medium body of blackcurrant and dark grape, with black-tea and chocolate hints and a long finish. Great on filter. Cupping score 87. Source: uprazeno.cz.

Citrus acidity, dark grapes, blackcurrant, grapefruit

A limited "loving" blend joining two harmoniously chocolate-caramel coffees — 100% Arabica from Peru and 100% Arabica from Brazil. Sweet and rounded, with a strong aroma of chocolate, nuts in caramel and berry fruit. Roasted and hand-packed to order. Source: uprazeno.cz.

Chocolate, caramelised nuts, berry fruit

An espresso blend dedicated to doctors, nurses, paramedics and everyone who spends their days caring for others. Coffee from Brazil and Guatemala combined into a full, sweet, balanced cup — chocolate, caramel and nuts with a soft dried-apricot fruitiness and molasses sweetness, best pulled as espresso. Roasted and hand-packed to order. Source: uprazeno.cz.

Chocolate, caramel, nuts, dried apricot, molasses

A washed SHG EP lot from Finca Aurora, the Matagalpa farm founded in 1992 by trained surgeon Enrique Ferrufino and his wife Silvia, now worked with their three children. The farm pays fair wages, invests in worker education and safe conditions, helps smaller producers improve, and runs on renewable energy with a focus on protecting water sources. Their top-picked "Y NATA" cherries make an elegant, full cup of hazelnut, cream and milk chocolate. Cupping score 83. Source: uprazeno.cz.

Hazelnut, cream, milk chocolate

A washed Okapa lot from smallholders in the highlands of Morobe, Papua New Guinea, grown at 1,800–2,400 m where cherries ripen slowly and most of the work is done by hand. Typica, Arusha and Bourbon. Cupped at 84: sweet and balanced, with dried stone fruit, milk chocolate and honey. For espresso or filter.

Dried stone fruit, milk chocolate, honey

A washed G1 lot (Amazonas, Monte Verde) from El Palto, grown by smallholders in one of the world's largest organic Arabica origins. Extreme altitudes and fertile soils, plus meticulous care from the growers, give a sweet chocolate-and-fruit profile: honey, dark chocolate, peanut butter, apple and citrus. Cupping score 84. Source: uprazeno.cz.

Honey, dark chocolate, peanut butter, apple, citrus

An espresso blend from Upraženo's premium Roasted line: the yeast-fermented washed Costa Rica Yeast from Tarrazú (cupped 89) brings ripe stone fruit, caramel, cinnamon and florals; the washed Venezuela from the Rivero family in Humocaro Alto (86.75) adds citrus, berries, honey and a clean floral finish. Full and sweet, with fruit, caramel and chocolate.

Ripe fruit, caramel, chocolate, citrus

A showpiece of the "Roasted" line from Mirazú Farms in Bajo Canet, Tarrazú, at 1,850 m. Cherries are raisin-honey processed — dried in the pulp on beds for three days, de-skinned with mucilage left on for further fermentation and drying — then the green coffee ages in rum barrels, which lends warm cognac and rum tones. Full and sweetly fruity: raisins, cognac warmth and a floral candied-hibiscus note. Omni roast; works as an intense espresso and as a sweeter, more complex filter. Cupping score 91. Source: uprazeno.cz.

Raisin, cognac, candied hibiscus

From the premium small-lot "Roasted" filter line. Grown in Tarrazú, one of Costa Rica's top regions, and processed with an inoculated-yeast fermentation that pushes the fruit and sweetness before drying on African beds. A harmony of ripe fruit, sweet caramel and a gentle cinnamon spice under a floral top note. Omni-roasted: intense ripe fruit and caramel as espresso, delicate florals and cinnamon with a smooth close on filter. Cupping score 89. Source: uprazeno.cz.

Ripe fruit, caramel, cinnamon, floral

The "Roasted"-line version of the Hadeso natural: a Grade 1 lot from the Hadeso station in Oddoo Shakisso, Guji, run by Testi Specialty Coffee with about 500 smallholders on plots under five hectares at 1,850–2,100 m. Only fully ripe cherries are picked and hand-sorted, density-graded, then bed-dried about 15–18 days — thin layers turned often, shaded at midday, covered overnight — before hulling and resting. Markedly sweet and fruity: juicy stone fruit, milk-chocolate sweetness and fine hibiscus and orange-blossom florals. Testi also funds schools, clean-water and rural electrification projects in Ethiopia. Cupping score 87. Source: uprazeno.cz.

Stone fruit, milk chocolate, hibiscus, orange blossom

From the "Roasted" line: a fully washed AB lot from the Karimikui Factory in Ngariama, Kirinyaga, operating since 1953 and owned by the Rung'eto Farmers Cooperative Society — over 2,500 growers, most with just 300–500 trees, farming at 1,700–1,900 m on the volcanic slopes of Mt. Kenya. Cherry is water-sorted and pulped, fermented 12–24 hours, washed and soaked a further 24 hours, then dried 7–21 days on raised beds. Pronounced floral tones over a fresh grapefruit acidity, clean and lively. Filter shows the florals and citrus; espresso is bold and juicy. Source: uprazeno.cz.

Floral, grapefruit acidity

From the "Roasted" line: a natural AA from the Sambewe station in the Mbeya mountains of southwest Tanzania, above 1,600 m in mineral-rich volcanic soil. Cherries go straight onto raised beds after hand-picking and dry naturally for 21 days with careful sorting. More than 400 smallholders organised through AMCOS cooperatives handle every step from picking to drying. Juicy and complex — fresh stone fruit and blueberry jam with tea-like and floral nuances. One of the top African naturals; cupping score 87. Source: uprazeno.cz.

Blueberry jam, stone fruit, floral, tea-like

From the "Pražičova limitka" line — small lots hand-picked by roaster Tom, only a few released each year. This one is Burundi Kibingo Natural (IMPACT Beyond Flagship), from smallholders around the Kibingo washing station in high-altitude Kayanza. Careful sorting and drying of ripe cherries on raised tables carries their natural sweetness straight into the cup: juicy and aromatic, dominated by red fruit and ripe plum with a fine floral line and cane-sugar sweetness. Best on filter. Part of the IMPACT Beyond Flagship programme supporting Burundian growing families. Once it's gone it doesn't come back. Source: uprazeno.cz.

Red fruit, plum, flowers, cane sugar

A honey-processed Red Bourbon from the Muzo washing station in Gakenke, northern Rwanda, operated by Baho Coffee while keeping much of the original Muzo Cooperative's system and autonomy — a Cup of Excellence winner in 2014 and a perennial top scorer locally. Cherries are hand-sorted and density-graded in flotation tanks; parchment keeps a coat of mucilage and dries slowly in the sun for about 33 days, then rests at least 30 more before hulling. Sweet, clean and very legible: black tea and stone-fruit juiciness turning to nectarine and apricot, soft milk chocolate, and a Concord-grape sweetness on the long finish. Best on filter. Source: uprazeno.cz.

Black tea, nectarine, milk chocolate, Concord grape, apricot

Roaster Tom's chocolate-and-nut blend with no trace of acidity, mixed to shine as espresso: 100% Arabica from Uganda and 100% Arabica from Brazil, both natural processed for extra sweetness. Chocolate, cocoa, molasses, nuts and sweet cherry. Roasted and hand-packed to order. Source: uprazeno.cz.

Chocolate, cocoa, molasses, nuts, sweet cherry

A special espresso blend for people who love the mountains, day trips and a quiet cup out in nature. Guatemala and Ethiopia combined for milk chocolate, caramel, nuts, nectarine and black tea, a creamy body and low acidity — works equally well straight, in cappuccino or in a latte. Roasted and hand-packed to order. Source: uprazeno.cz.

Milk chocolate, caramel, nuts, nectarine, black tea

A natural-process Arabica from western Uganda, grown in the fertile Mubuku river valley on the slopes of the Rwenzori Mountains in the Kasese district. More than 4,300 smallholders hand-deliver cherry to the Mubuku washing station, part of a long-term project to lift the quality and consistency of Ugandan Arabica. After hand-picking, cherries dry on raised African beds for roughly 18–24 days with regular turning. Full and balanced, with herbal and lightly winey tones, pronounced molasses sweetness and a soft nutty finish — juicy and complex on filter, full with a long aftertaste on espresso. Source: uprazeno.cz.

Herbal, wine, molasses sweetness, nutty finish

The classic-line roast of the Rivero family's lot from Humocaro Alto in Venezuela's Lara state, where they farm about 20 ha and over 55,000 trees on steep ground picked entirely by hand. Floated, pulped, tank-fermented, washed and slow-dried. Cupped at 85.5 and chosen mainly for espresso: forest berries, blood orange and chocolate-covered cherries with a light florality.

Forest berries, blood orange, chocolate-covered cherries