Summer '26
The drop
Three coffees for the heat. One chocolate espresso, one strawberry bomb, one Kenyan. Ordering is open.
EspressoChoco Loco
The name speaks for itself. A full-bodied espresso with strong chocolate notes — but it has its crazy side, with banana and a marzipan aftertaste.
Grown by Diego Guardia at Hacienda Sonora, right at the foot of the Poás volcano. A hundred hectares of farm, thirty-five of them left as wild forest, and the whole place runs on hydro. There's a sugarcane mill on site that's been going for over 150 years.
Espresso + FilterStrawberry Jello
Fresh coffee with a strong strawberry sweetness. Perfect for every day — and for iced filter too.
From the Humure washing station in eastern Rwanda — one of the few in the country run by women. Bourbon cherries ferment dry and sealed for 72 hours, then dry slowly for 31 days. That's where the jam comes from.
FilterRude Barb
Everything a perfect Kenyan coffee offers, in our opinion. Juicy and sweet with a clean finish.
Nguguini has been taking cherries since 1958. It's one of eight stations in the Kibirigwi co-op, which means over 1,200 smallholders on the slopes of Mount Kenya. Volcanic soil, slow ripening, and a 16-hour soak before the beans hit the raised beds.
Let's talk
coffee.
Pipka
Wholesale, café pours, or just saying hi? Write to Šimon directly.