
Cascara, tea made from the pulp of coffee cherries is finally here
In the article you will learn: Why finally? What is Casacara How it tastes and how it is prepared Why it doesn't matter what coffee it comes from...
Read moreOnly 5 to 10 percent of coffee in the world is SPECIALTY. It means it has to achieve cupping score of at least 80 pings according to Specialty Coffee Association, of which we are members. Coffia coffees usually score around 87+ and often more.
We taste large numbers of coffee samples every day and pick only the extraordinary ones. Those are usualy available only as micro or nano lots which are not appealing to large companies, because they need larger quantities and therefore they have to go with lower quality beans. Coffia embodies hunt for perfection without compromises.
-- COFFEE CAN BE SO MUCH MORE
Predplaťte si našu kávu a získajte nasledovné benefity
15% zľava
Prístup k novým kávam skôr ako ostatní
Menej starostí a vyššia flexibilita
In the article you will learn: Why finally? What is Casacara How it tastes and how it is prepared Why it doesn't matter what coffee it comes from...
Read moreFor a start a little chemistry. I promise extremely little, but we need it to be able to have fun on the next level. Green coffee beans contain a l...
Read moreMany thanks for the great coffee moments you brought this year into our home and cups...
Benoit Legrand
Every bag is amazing coffee adventure, unforgettable experience. Every bag is unforgetablle story.
Lucia Okšová
Three roast profiles. One is better than the other.
3rd wave at it's best!
Gabriel Szarka
Thank you. I enjoy those very private moments with Coffia very much....
Iva Fondrková
Coffia coffee = famous taste 🤗 aroma is very unusual... very fruity and I can't wait to receive another invitation from excellent roaster for great coffee tasting😉
Monika Kľučovská
Coffia coffee is great experience, pure and elegant taste...
Alena Paulecová
Coffia is member of Specialty Coffee Association. My roaster is certified SCA Roasting Professional a SCA Sensory Professional