Spojka roastery

200g, , FLAVOR PROFILE: red grape, creamy taste with blackberry aftertaste, COUNTRY OF ORIGIN: Columbia, ROAST METHOD: Omni roast, SCORE: 88, 5, These coffee cherries? They get VIP treatment in our crafting game! We start with a 24-hour pre-fermentation in a plastic bag, giving them a taste of the good life, followed by 24-hour cherry aerobics - yes, our beans stay fit! For the Agrer pulp party, it's time to take things up a notch with fruits that have been dehydrated and crushed and bring out the flavor for a 5 day anaerobic fiesta, To top it all off, we let them mechanically infuse the flavor love for 10 days with a 5 day chill break, to lock in all the tasty vibes, It's not coffee, it's a marathon of flavors!

200g, , FLAVOR PROFILE: spice, sweet and unique yellow fruit profile, ginger, cinnamon, COUNTRY OF ORIGIN: Columbia, TYPE OF ROAST: Omni roast, SCORE: 86, 6, Golden drops was developed by a 2-step process, 24-hour fermentation, followed by 48-hour aerobic processing, then it is dried for 15 days in the sun, The result is a cinnamon flavor with a spicy touch

200g, , FLAVOR PROFILE: wine, pineapple, tropical fruit, lime, papaya, COUNTRY OF ORIGIN: Brazil, ROAST METHOD: Omni roast, SCORE: 88, 25, This coffee really stands behind its extremely distinct aromas and flavors, It is 2x naturally fermented

200g, , FLAVOR PROFILE: jasmine, lavender, orange blossom, floral jasmine, white tea, COUNTRY OF ORIGIN: Brazil, ROAST METHOD: Omni roast, SCORE: 88, 00, This coffee really stands out with an extremely different aroma and taste, It is fermented 3 times with honey

200g, , FLAVOR PROFILE: a combination of red and yellow fruits finished with a juicy taste, COUNTRY OF ORIGIN: Columbia, ROASTING METHOD: Omni roast, This coffee undergoes a 150-hour fermentation, starting with 36 hours of aerobic fermentation and transitioning to anaerobic conditions in plastic bags, Subsequently, it undergoes a phase of controlled mechanical drying in the silo, which lasts 8 days at temperatures below 45 degrees Celsius, The aim of this the careful process is to preserve the intense flavors developed during fermentation, It is more than just coffee; it's a flavor journey with an engaging story

200g, fLAVOR PROFILE: green tea, caramel, almonds, citric acid, tangerine, orange, COUNTRY OF ORIGIN: Columbia, ROAST METHOD: Omni roast, SCORE: 87, 00, The coffee process includes sorting, separation of leaves and stones, followed by electronic and manual sorting to separate sub-optimal ripeness, green, dried and unripe cherries, Next, a natural processed anaerobic fermentation is used to standardize the profile, The coffee undergoes parabolic natural drying in three stages on average 15 days in greenhouses to make efficient use of sunlight Quality control includes printing each SKU to ensure profile and score consistency Coffee is stored in Grainpro bags at less than 40% humidity and 20-25°C in warehouse to quality has been preserved, Finally, the coffee is ground in-house using a natural method and vacuum packed in 24 kg boxes to facilitate stacking and preserve quality

200g, , TASTE PROFILE: citrus fruits, red currants, COUNTRY OF ORIGIN: Nicaragua, ROASTING METHOD: Espresso, SCORE: 85, 00, The coffee process involves sorting, separating leaves and pits, followed by electronic and manual sorting to separate sub-optimal ripeness, green, dried and unripe cherries, Furthermore, natural processed anaerobic fermentation is used to standardize the profile, The coffee undergoes parabolic natural drying in three stages for an average of 15 days in greenhouses to make effective use of sunlight, Quality control involves printing each SKU to ensure profile and score consistency, The coffee is stored in Grainpro bags at a humidity of less than 40% and a temperature of 20-25°C in the warehouse to maintain quality, Finally, the coffee is ground in-house using a natural method and vacuum packed in 24 kg boxes to facilitate stacking and maintain quality

200g, , FLAVOR PROFILE: cognac, raisin, candied hibiscus, COUNTRY OF ORIGIN: Costa Rica, ROAST METHOD: Omni roast, SCORE: 90, 00, 100% pulp and zero water, The obvious difficulty of this process requires perfect timing, On the day of harvest, the coffee cherries sent to dry on African beds, After 3 days the skin is removed from them, the pulp is still preserved, the cherries go through another process of drying and at the same time fermentation, At this point the suitable climate already plays a big role: minimum precipitation and lots of sunshine, In addition, this special edition is enriched with aging in a rum barrel, which adds a real stamp to the natural rum touch

200g, , FLAVOR PROFILE: floral, hibiscus, chocolate, cherry, COUNTRY OF ORIGIN: Costa Rica, ROAST METHOD: Omni roast, SCORE: 89, 00, The Tarrazú area has a unique micro-climate: the proximity of the Irazú volcano and the sea at the same time, During the fertile season weeding is done by hand, no pesticides or fertilizers are used, The result is a naturally sweet and juicy coffee cherry, picked and sorted by hand, An interesting fact is that a small percentage (0-10%) of the pulp is intentionally left on the beans, which then helps naturally to fermentation, Yeast washed processing is a yeast-fermented processing, It is a natural fermentation with the help of microorganisms that are found on the surface and near the pits of the cherries, It is a strictly controlled process, the right timing is important

200g, , FLAVOR PROFILE: pistachios, mirabelle, chocolate, COUNTRY OF ORIGIN: Panama, ROAST METHOD: Omni roast, SCORE: 87, 00

200g, , FLAVOR PROFILE : citrus fruit, orange, cane sugar, black tea, dried fruit, COUNTRY OF ORIGIN: Peru, ROAST METHOD: filter, SCORE: 84, 00, The Pache mutation of this Comité, with its beautiful floral profile, garners praise whenever it is garnished cup table, On a broader level, Origin has helped establish best practices in the field and helped local farmers deliver a vastly improved product, Farmers here have improved to the point that they now plant exotic varieties, including Geisha, the region will rank among the most famous in Peru

200g, , FLAVOR PROFILE: red grapes, creamy taste with blackberry aftertaste, COUNTRY OF ORIGIN: Columbia, ROAST METHOD: Omni roast, SCORE: 88, 5, These coffee cherries? They get VIP treatment in our crafting game! We start with a 24-hour pre-fermentation in a plastic bag, giving them a taste of the good life, Next comes 24-hour cherry aerobics - yes, our beans stay fit! At the Agrer pulp party, it's time to take things up a notch with fruit that's been dehydrated and crushed to kick up the appetite for a 5-day anaerobic fiesta, To top it all off, we let them mechanically soak in flavor love for 10 days with a 5 day chill break to lock in all the tasty vibes, It's not coffee, it's a marathon of tastes!

200g, , FLAVOR PROFILE: pepper, sweet and unique yellow fruit profile, ginger, cinnamon, COUNTRY OF ORIGIN: Colombia, ROAST METHOD: Omni roast, SCORE: 86, 6, Golden drops was developed with a 2-step process, 24-hour fermentation, followed by 48-hour aerobic processing, then dried for 15 days in the sun, The result is a cinnamon flavor with a spicy touch

200g, , TASTE PROFILE: citrus fruits, red currants, COUNTRY OF ORIGIN: Nicaragua, ROASTING METHOD: Filter, SCORE: 85, 00, The coffee process involves sorting, separating leaves and pits, followed by electronic and manual sorting to separate sub-optimal ripeness, green, dried and unripe cherries, Furthermore, natural processed anaerobic fermentation is used to standardize the profile, The coffee undergoes parabolic natural drying in three stages for an average of 15 days in greenhouses to make effective use of sunlight, Quality control involves printing each SKU to ensure profile and score consistency, The coffee is stored in Grainpro bags at a humidity of less than 40% and a temperature of 20-25°C in the warehouse to maintain quality, Finally, the coffee is ground in-house using a natural method and vacuum packed in 24 kg boxes to facilitate stacking and maintain quality

200g, , FLAVOR PROFILE: wine, pineapple, tropical fruit, lime, papaya, COUNTRY OF ORIGIN: Brazil, ROAST METHOD: Omni roast, SCORE: 88, 25, This coffee really stands behind its extremely distinct aromas and flavors, It is naturally fermented twice

200g, fLAVOR PROFILE: jasmine, lavender, orange blossom, floral jasmine, white tea, COUNTRY OF ORIGIN: Brazil, ROAST METHOD: Omni roast, SCORE: 88, 00, This coffee really stands out with its extremely distinct aroma and taste, It is fermented 3 times with honey

200g, , FLAVOR PROFILE: a combination of red and yellow fruit finished with a juicy taste, COUNTRY OF ORIGIN: Columbia, ROAST METHOD: Omni roast, This coffee undergoes a 150-hour fermentation, starting with 36 hours of aerobic fermentation and moving to anaerobic conditions in plastic bags, Subsequently, it undergoes a phase of controlled mechanical drying in the silo, which lasts 8 days at temperatures below 45 degrees Celsius, The aim of this careful process is to preserve the intense flavors developed during fermentation, It's more than just coffee; it's a flavor journey with an engaging story

200g, , FLAVOR PROFILE: green tea, caramel, almond, citric acid, tangerine, orange, COUNTRY OF ORIGIN: Columbia, ROAST METHOD: Omni roast, Coffee process includes sorting, separating leaves and seeds, followed by electronic and manual sorting to separate sub-optimal ripeness, green, dried and unripe cherries, Furthermore, a natural processed anaerobic fermentation is used to standardize the profile, The coffee goes through parabolic natural drying in three stages for an average of 15 days in the greenhouses to make effective use of sunlight, Quality control includes printing each SKU to ensured profile and score consistency, Coffee is stored in Grainpro bags at a humidity of less than 40% and a temperature of 20-25 °C in the warehouse to maintain quality, Finally, the coffee is ground in-house using a natural method and vacuum packed in 24 kg boxes, to facilitate stacking and maintain quality

200g, , FLAVOR PROFILE: cognac, raisins, candied hibiscus, COUNTRY OF ORIGIN: Costa Rica, ROAST METHOD: Omni roast, SCORE: 90, 00, 100% pulp and zero water, The obvious difficulty of this process requires perfect timing, On the day of harvest, the coffee cherries are sent to dry on African beds, After 3 days, the skin is removed from them, the pulp is still preserved, the cherries go through another drying process and at the same time fermentation, At this point, the suitable climate already plays a big role: minimum rainfall and lots of sunshine, In addition, this special edition is enriched with rum barrel aging, It adds a real stamp to the natural rum touch

200g, , FLAVOR PROFILE: floral, hibiscus, chocolate, cherry, COUNTRY OF ORIGIN: Costa Rica, ROAST METHOD: Omni roast, SCORE: 89, 00, The Tarrazú area has a unique micro-climate: the proximity of the Irazú volcano and the sea at the same time, During the fertile season weeding is done by hand, no pesticides or fertilizers are used, The result is a naturally sweet and juicy coffee cherry, picked and sorted by hand, An interesting fact is that a small percentage (0-10%) of the pulp is intentionally left on the beans, which then helps naturally to fermentation, Yeast washed processing is a yeast-fermented processing, It is a natural fermentation with the help of microorganisms that are found on the surface and near the pits of the cherries, It is a strictly controlled process, the right timing is important

200g, , FLAVOR PROFILE: pistachios, mirabelle, chocolate, COUNTRY OF ORIGIN: Panama, ROAST METHOD: Omni roast, SCORE: 87, 00