Pražírna Hospodářský

A single-variety Yellow Bourbon lot from Fazenda Santa Ines in Carmo de Minas, in the south of Minas Gerais — a region with more than a century of coffee history, mineral springs and fertile broken terrain that has taken Cup of Excellence honours repeatedly. Grower Isidro Pereira dry-processes the cherries at optimal ripeness, with skilled workers constantly turning the beans on the patio to avoid unwanted fermentation. The cup is markedly aromatic and stays consistent through the shot, with a medium-full body carrying cedar, cinnamon, nougat and hazelnut over its sweetness. Source: prazirnahospodarsky.cz

Aromatic, nougat, hazelnut

A balanced, delicate, fresh blend built exclusively from washed Arabicas grown between 1,200 and 1,450 m. Velvety-smooth in the cup with a fresh aroma — an easy-going, gently charming everyday coffee. Source: prazirnahospodarsky.cz

Balanced, delicate, fresh

The house decaf, and proof that decaffeinated coffee can be fruity, complex and full of life. Cajamarca cherries from smallholder plots go through carbonic maceration — a purely natural, chemical-free fermentation inspired by premium winemaking — before caffeine is removed with the CO₂ Swiss Water process, which uses only carbon dioxide, water, time and temperature and leaves the aromatic oils untouched. The beans run a little darker from decaffeination; the cup stays clean, balanced and pleasantly fruity. Source: prazirnahospodarsky.cz

Purely natural, fruity, complex

A monsooned Malabar coffee: after harvest the beans are deliberately exposed to the humid monsoon winds for 12–16 weeks (June–September), during which they swell, turn golden-yellow and undergo the chemical changes that give the cup its distinctive character. The processing works whose coffee is bought here — Aspinwall — has managed growing and post-harvest quality on this coast since the early 1950s. Roasted, it pours a creamy, heavy, hazy body with no acidity, a sharp edge and penetrating aroma, and notes of exotic spice and hazelnut. Shade Grown, AA grade. Source: prazirnahospodarsky.cz

Hazelnut, full-bodied, exotic spice

The house espresso blend and the roastery's bestseller — a full, balanced, mellow cup built from both washed and natural Arabicas grown between 950 and 1,800 m in regions with the best conditions for the crop. Each component is roasted separately, low and slow, so its character can develop fully before the blend is assembled; the result is sweet enough to drink without sugar and finishes gently. Source: prazirnahospodarsky.cz

Full, balanced, mellow

An Excelso from family smallholdings of under a hectare around Popayán, Cauca, collected through Trilladora Villegas to National Federation of Coffee Growers quality standards. Grown at 1,750–2,100 m on sulphur-rich volcanic soils near the Puracé volcano. Balanced, clean and sweet with medium body: tamarind and honey, caramel and vanilla, with citrus, florals and a hint of grapefruit.

Honey, caramel, vanilla, tamarind, citrus

Grown on the Alto Mayo Co-op farm in the protected Selva landscape of San Martín, in terrain so steep that all cultivation and picking is done by hand with no machinery and only ripe, chemically untreated cherries selected; bags are carried to collection stations by horse, mule or on farmers' backs, then washed-processed. Certified IMO SCES Organic. The Typica/Caturra cup opens with the bright acidity of fresh fruit, moves through wild strawberry and citrus and closes floral, with dried apricot, orange liqueur and milk chocolate — Central American brightness with South American body. Source: prazirnahospodarsky.cz

Fruit freshness, black tea, pronounced bitterness