Our life

At Goriffee, we are committed to offering you ever better services. We continuously strive to improve and innovate. That is why we want to learn more about the coffee you drink – how often, why, where, and how. Please help us by participating in our Grand Coffee Survey. Completing our questionnaire will take no more than 5 minutes of your time. Feel free to brew a cup of coffee and answer the straightforward questions while enjoying it. Every participant will receive a small gift from us in the form of a store discount. Furthermore, one lucky respondent will receive an extra reward. On April 30, we will draw one winner who will receive an annual coffee subscription from our roastery.

At the end of January, our roasters Amir and Jakub traded the roastery for Kenyan coffee farms and cupping labs. Specialty coffee from Kenya represents one of our core origins, which is why we decided to travel there. Our journey had two primary objectives: to visit firsthand the places where our coffees are grown, meet the producers personally, and secure the finest lots at auction well in advance for the upcoming season. Cupping 300 samples at Sucafina headquarters Our trip began in Nairobi at the green coffee warehouse of our partner, Sucafina. The first few days required maximum focus—we cupped approximately 300 coffee samples that were scheduled for auction the very next day. The coffee trade in Kenya operates under a unique system. Up to 88% of production is sold through the national auction held every Tuesday. To bring you the highest quality beans, we must evaluate and bid on them ahead of time. This proactive approach ensures we secure the premier lots from the current harvest. From the lab directly to farms and cooperatives Following intensive cuppings, we headed out into the field. In Kenya, coffee is more than just a crop—it is about people. We visited individual farms and cooperatives to better understand their distinct operations: Estates: Manage their own coffee trees as well as processing wet mills. Some also cultivate tea alongside coffee, as Kenya is among the world's leading tea producers. Cooperatives: Unite thousands of smallholder farmers, purchasing coffee cherries from them and processing them at centralized washing stations. Maintaining direct personal relationships with producers is fundamental to our philosophy. Understanding who produces the coffee and the conditions under which it is cultivated allows us to share its story with complete authenticity. Mastering Kenyan washed processing Specialty coffee in Kenya is processed via the washed method in 99,9% of cases. Even though we arrived at the tail end of the harvest season, we were able to observe the precision of their processing methods firsthand. The process begins with depulping followed by fermentation lasting 12 to 32 hours. The coffee is then washed and undergoes a second fermentation stage, occasionally submerged under water to stabilize temperatures and yeast activity. The complete cycle takes 2 to 3 days, with each station applying its own refined techniques. After drying on raised African beds, the parchment coffee is transported to the dry mill, where samples are prepared for buyers like us. Another interesting aspect is the processing of "Mbuni." These are underripe cherries harvested at the end of the season to prepare trees for the next cycle. They are processed using the natural (dry) method and sold as lower-grade commercial lots. Success at the Kagumo station We were particularly thrilled with our visit to the Kagumo washing station, part of the Mutira Farmers Cooperative Society, which represents 8000 coffee growers. At Kagumo, we observed processing in action and successfully purchased their coffee, which you will soon be able to taste. Kagumo impressed us with its forward-thinking mindset—being one of the few stations equipped with its own roastery. The positive energy and exceptional quality standards confirmed that we made the right selection. A unique highlight was their coffee blossom honey, which we simply could not pass up. Looking ahead to the coming year Final cuppings prior to our departure confirmed our top selections. This year's lineup promises to be exceptional. We would like to extend our gratitude to the Sucafina team for their professional support and outstanding field operations. Partnerships like these enable Goriffee to consistently elevate quality and deliver coffees with transparent origins and compelling stories.

Šimon Janík is no newcomer to the coffee community. Many know him as the Slovak National Barista Champion (Barista of the Year 2019), but today he shares his expertise as the key B2B face of Goriffee. In this interview, we explored how the Slovak coffee scene has evolved, why cafes should not compromise on equipment, and what a champion barista brews when no one is watching. Šimon, you claimed the Slovak Champion title in 2019. How has that competitive experience shaped your current role at Goriffee, where you help cafes thrive? I am very proud of that title, but the greatest value of competing lies in the feedback. Anyone who has competed will agree that you receive direct, unfiltered evaluation of your craft. It instills structured workflow, meticulous attention to detail, and a deeper understanding of the product. Those skills translate seamlessly into daily business operations. You also represented Slovakia on the global stage in Boston. Comparing our local scene to world-class standards, where do we still have room for growth? I would reframe that question slightly. In my view, Slovakia already operates at a world-class level. Whether in coffee preparation, roasting, or overall product excellence, our standards are remarkably high. Many Slovaks have become world champions across various coffee disciplines, even if competing under other national flags. So yes, I believe we are already operating on the world stage. You visit dozens of specialty coffee shops every month. When walking into an unfamiliar cafe, how do you immediately recognize whether they are doing things right? The first thing anyone from the coffee community notices is the equipment. The choice of espresso machine, grinders, and overall bar ergonomics. That is the initial indicator of a high-standard specialty coffee bar. Naturally, menu curation plays an equally crucial role. We frequently address cafe owners' dilemma regarding investment in high-end equipment. Why is having multiple grinders on the bar indispensable today? I strongly advise against cutting corners on machinery—allocate an adequate portion of your budget to equipment, as it directly impacts extraction and in-cup flavor. Offering coffee options is now the standard for modern venues. Whether presenting two distinct espresso profiles, a decaf option, or batch brew filter, providing variety to guests is essential. What is the most common mistake emerging cafes make when selecting a coffee supplier? (Laughs) Well, when they choose Goriffee, they don't make mistakes! But speaking seriously—it usually comes down to overlooking critical foundations. Whether that means poor equipment selection or an insufficient understanding of their local market and demographic. Let us look into the crystal ball. What trends do you anticipate in 2026? Will dark roasts make a resurgence? I do not foresee a return to darker roast styles. Instead, we will witness greater workflow automation across the board. In terms of flavor profiles, co-fermented and experimentally fermented lots will remain popular. They serve as an approachable gateway for new consumers who may not have appreciated coffee previously, introducing them to specialty coffee through vibrant fruity notes. What about corporate and office environments? Is specialty coffee becoming a standard workplace perk? Today's consumer is increasingly discerning and educated about coffee, naturally demanding higher quality in the office as well. While I would not yet claim it is ubiquitous, the momentum is undeniable—demand for premium office coffee programs is growing rapidly. To conclude with a personal question: having conducted hundreds of tastings, what does a champion barista drink in private at home? In all honesty, I gladly prepare our specialty instant coffee at home—provided it is brewed with optimized water! Absolutely no hesitation there. However, at the moment, filter coffee remains my favorite daily cup. If you could offer a single piece of advice to an aspiring cafe owner, what would it be? There is no one-size-fits-all formula, but the core fundamentals include: selecting the right location, establishing a realistic budget (with contingency reserves!), investing in dependable equipment, and partnering with a reliable roaster who consistently guarantees quality. And naturally—reach out to me, and we will build a tailored solution together. Where do you see the future of the Goriffee B2B community? I believe we will continue breaking the misconception that specialty coffee is merely "sour" and not meant for everyone. My vision is to make this exceptional product approachable and widely accessible. Furthermore, I am delighted to see specialty coffee entering craft cocktail bars—warm greetings to Mirror Bar! It is wonderful seeing mixologists embrace coffee as a sophisticated ingredient for outstanding drinks. PlayChampion Barista Šimon Janík – Slovak Coffee on the World Stage

This year, we returned to World of Coffee Dubai. For some, it is merely an exhibition; for us, it is one of the most vital events on our calendar. Dubai is a crossroads where you can simultaneously feel the pulse of the global coffee industry—from equipment and emerging trends to the innovators shaping the trade. Our objective was unambiguous: not just to observe, but to actively showcase our philosophy and present our vision of specialty coffee at Goriffee. Why did we choose to exhibit again? Last year's Dubai event yielded valuable insights and highly encouraging reception for our coffees. When you see that your roasting profile and approach resonate on the international stage, you naturally set higher benchmarks. We returned to Dubai with clear priorities: engage with the international community, strengthen commercial connections, and reinforce our presence on the global specialty map. Community and global industry momentum World of Coffee extends far beyond machinery and green lots—it is about community. It was inspiring to connect alongside prominent leaders of the international barista scene who drive market innovation. We were also proud to see robust Slovak participation in Dubai. Alongside our booth, our colleagues from Spojka and Kávoholik roasteries were present, affirming that Slovak roasting is earning solid recognition worldwide. The vibrant atmosphere was amplified by the ongoing UAE Barista Championships. Watching top-tier baristas compete in real time serves as an excellent reminder of where craft, extraction technique, and flavor standards are heading. Technology and industry outlook Dubai delivered precisely what professionals expect from a premier trade event: state-of-the-art equipment and upcoming innovations. For our team, this provides an essential benchmark. We observe developments not merely for overview, but to compare, debate, and draw inspiration for what we implement at our roastery in the months ahead. A bullseye: Completely sold out In our preparation for the expo, we carefully tailored our coffee selection to the preferences of the regional market. This strategic curation paid off handsomely. Visitor feedback was overwhelmingly positive, leading to an unmistakable result: we returned home with completely empty suitcases, having sold out every lot we brought. Fostering partnerships across the UAE region Beyond immediate sales and direct feedback, cultivating sustainable long-term partnerships is our core focus. The most productive conversations often unfold away from the exhibition floor—in brief, focused discussions with strong potential to develop into lasting business collaborations. Dubai reaffirmed that commercial opportunities in this region move at exceptional speed. Summary Our second participation at World of Coffee Dubai confirmed an important truth: our roast profiles and specialty coffee stand strong in a highly competitive global market. We return with promising opportunities and confirmation that the City of Gold appreciates Slovak-roasted specialty coffee. See you next year.

Jakub Jandík is not just the person behind the roaster at Goriffee. He is the Slovak Cup Tasting Champion (2019), former co-founder of the iconic Mad Drop, and an individual with a decade of specialty coffee experience. In this interview, we dive into his mindset – exploring how he approaches flavor, his sense of responsibility toward farmers, and whether the perfect coffee truly exists. Winning the Slovak Cup Tasting Champion title (2019) proves you have an exceptional sensory memory. Does this ability help you "visualize" coffee flavor during roasting when looking solely at roast profile curves on a screen, or does the final cupping still occasionally surprise you? It is complex and not entirely straightforward. Some coffees taste exceptionally good even if the roast does not go entirely as planned, as certain aspects can be salvaged. However, other coffees can surprise you, and unfortunately, sometimes negatively. At times, the raw green coffee arriving at the roastery no longer tastes as clean and vibrant as the sample selected months prior. Time, storage conditions, and transportation are crucial factors in flavor preservation. Jakub at the World Cup Tasters Championship in Berlin, 2019 Goriffee builds upon authentic relationships with producers, regularly visiting them origin-side. When loading green coffee into the roaster from a producer you have personally met, do you feel a greater sense of responsibility not to compromise the batch? I suppose I do. I felt it particularly with our Indonesian coffees from Hendra. I stayed in his home as a guest, and roasting that coffee brought back memories; I treated it almost as my own – knowing that my involvement helped bring it to our lineup. Yet, I strive to approach every single coffee with the same level of care. Having visited the farms, I have a clearer appreciation of the conditions in which these producers live and work to create these remarkable sensory experiences. What does the process of finding the ideal roast profile look like? Do you aim for absolute terroir transparency, or do you tailor the profile with the customer in mind? The process begins with sample selection, where we determine whether a lot is intended for filter, espresso, or a blend component. Thanks to our extensive experience and deep understanding of diverse origins and processing methods, we can quickly define the appropriate roasting style. My overarching philosophy is for the coffee to be well-balanced, fruity, sweet, and with a clean cup finish. I want to roast coffee that is accessible to everyone – from a seasoned barista to someone preparing coffee simply at home. It is a synthesis of respecting how the coffee was cultivated and ensuring an exceptional experience for the end consumer. You have been part of the coffee industry for over a decade. Comparing what was considered "top-tier coffee" in the past to what you roast today – how has the landscape evolved? We have undoubtedly progressed. Roasting technology is more accessible and refined. In terms of flavor profiles, I remember when Šimon competed in 2019, extreme 300-hour fermented coffees were prevalent and intensely overpowering. That is less common in contemporary samples, as the scene has matured into greater balance. Producers continue to innovate, and coffee evolves over time – today's diversity far exceeds what we saw when I started, when traditional naturals dominated and variety was limited. What constitutes the distinct "Goriffee DNA" that would allow someone to recognize your work in a blind tasting? If I were to define our signature style, it is coffee that is well-developed, with prominent sweetness, vibrant fruit notes, and a clean cup profile. We take pride in ensuring our specialty coffee is not exclusively for connoisseurs, but approachable for all. We curate a diverse, fresh portfolio to satisfy every palate. When someone experiences perfect balance and clarity in the cup without requiring high-end brewing equipment, that represents our core objective at Goriffee: enabling coffee lovers to truly enjoy the experience. Most people only see the finished bags on the shelf. What happens in the roastery when a batch does not turn out as intended? Is it difficult for a roaster to acknowledge a mistake? Naturally, every failed roast is personally disappointing and frustrating. Wasting premium raw material is regrettable, especially with high-grade specialty coffee. Fortunately, with years of experience and well-mapped origins and processes, we keep errors to a minimum. Still, unexpected events occur – I am not a machine, and equipment issues can arise. On one occasion during roasting, a circuit breaker tripped and the entire batch was ruined. In such moments, acknowledging the issue is essential, though fortunately, these occurrences are rare. Mad Drop was energetic and rebellious, whereas roasting is largely a solitary craft. Have you found your "zen" at the roaster, or do you occasionally miss the vibrancy of the coffee bar? Working in a café is inherently more dynamic, fast-paced, and full of social interaction. Roasting is undeniably more solitary, but I genuinely enjoy it. In many ways, it mirrors pulling an espresso shot – requiring precise weighing, parameter verification, and delivering a quality product to the customer. I occasionally miss the cafe atmosphere, but participating in events and preparing a few cappuccinos and espressos completely satisfies that desire for now. You spent many years behind the bar. How does that background inform your roasting today? Does it help you roast coffees that are easier for baristas to work with? Definitely. My philosophy is to roast coffee so that working with it – whether at home or in a commercial setup – is seamless and uncomplicated. Specialty coffee should not be restricted to those with high-end equipment; it should be accessible to all. It should yield excellent results in the hands of a professional barista as well as someone brewing with a basic home grinder. My barista background reinforces that coffee must be well-developed and balanced to remain approachable and delicious for every drinker. The market currently features many experimental fermentations. How do you navigate the balance between "hyped" experimental coffees and those highlighting authentic varietal character? As the Wu-Tang Clan famously put it, "Cash rules everything around me." Ultimately, business performance matters, so we supply coffees that meet market demand. However, with our extensive portfolio, we can offer engaging, fruit-forward co-ferments alongside immaculate, classic washed Kenyas or Geshas. Our objective is not merely chasing industry trends, but delivering quality and freshness suited to diverse preferences – from experimental enthusiasts to admirers of pure terroir. Does a "perfect roast" exist, or is it a myth? Which coffee from the past year are you most proud of? Perfection is inherently subjective. To me, the benchmark is a coffee that showcases sweetness, fruit clarity, and that distinctive clean cup finish which elevates the tasting experience. Looking at recent offerings, I am exceptionally pleased with our Indonesian lots from Hendra. Whether processed via carbonic maceration or anaerobic fermentation, these lots were truly compelling, and I am proud of the roasting results achieved. These sensory experiences are precisely why I pursue this craft. We currently also feature a special 3+1 Coffee bundle and are selling out the final bags of our popular Christmas Brewing blend. PlayHow Goriffee Coffee is Crafted: An Interview with Jakub, Roaster and Slovak Cup Tasting Champion

The year 2025 is successfully behind us. When we look back, we see not only numbers and statistics, but above all the journey we have walked together. This article is our small token of gratitude. Without you, our customers, Goriffee would not be what it is today. Thank you for choosing us and for discovering the diverse world of flavours with us. The past twelve months were full of adventure and hard work for us. Our mission was to bring the best of the coffee world directly to you, but also to show the world that top-tier specialty coffee is made in Slovakia. We travelled for coffee and to meet you To keep moving forward, we did not just stay in the roastery. We represented Slovakia at the largest coffee exhibition in the world – World of Coffee in Dubai. It was a tremendous honour and experience that opened new horizons for us. Our passion for coffee also led us to our neighbours. We visited coffee festivals across Poland several times – from Warsaw, Krakow, and Katowice to Wroclaw. We also proudly presented our coffee at a massive coffee festival in Bucharest. Vietnam and the visit to the Zanya Coffee farm However, the most impactful and deeply personal experience of the year was visiting our friend and Slovak coffee farmer Marián Takáč directly at his Zanya Coffee farm in Vietnam. Marián is an inspiring individual who found his second home in the mountains near Dalat. Together with his wife Lim, they decided to take the harder yet more meaningful path – instead of standard commercial production, they focused on quality and are cultivating top-tier specialty coffee that breaks stereotypes about Vietnam. We are immensely proud that Marián's coffees are already a staple in our offering. The year 2025 was no exception, and we were once again able to bring you the best of his harvest. Seeing his dedication firsthand, how he approaches every step with an eye for detail – from hand-picking only the ripest cherries to precise processing – reminded us once more that behind every cup lies a real human story and honest work. News from home in Bratislava We were equally active on our home turf. We opened a new Goriffee café for you within the TU-BA premises on Štúrova Street in Bratislava, where we love meeting you in person. We are also pleased that at the end of the year, our coffees entered the Metro network, making us accessible to a broader audience. The year 2025 by the numbers Behind every cup of coffee you brewed at home lies a piece of our story. What did we achieve? We fulfilled nearly 10 000 orders that travelled to your homes. Throughout 2025, we offered a total of 66 different coffees from all over the world. On average, we roast 6 tonnes of coffee per month. Our record this year was 1 037 kg of roasted coffee in a single day. Every month, more than 7 000 different 250g bags of coffee leave our roastery. To maintain quality and team well-being, these "behind-the-scenes" figures are just as important: Our head roaster Amir tasted more than 2 500 coffee samples this year to select the finest lots for our offering. Our roaster Jakub listened to 45 584 minutes of music through it all, which helps him keep the rhythm while roasting. Which coffees did you enjoy the most? Wondering which beans disappeared from our shelves fastest and gained the greatest community favour? Here are the absolute bestsellers of the past year: What will 2026 bring? We are already looking forward to the new coffee year and have several exciting plans up our sleeve. We would like to highlight our upcoming sourcing trip to Kenya taking place in January. Our roasters Amir and Jakub will regularly share updates and experiences directly from the farms on our social media channels. We recommend following our main profile @goriffee. The second major milestone will be the opening of our third café, this time in Petržalka. If everything goes according to plan, we will welcome you there as early as April. You can follow updates about the opening and preparations on the @goriffee.kaviarne profile. Once again, thank you for your trust throughout 2025. We genuinely appreciate every single order and piece of feedback.

We would like to inform you in advance about upcoming price adjustments on some of our coffees, effective from January 1, 2025. We decided to increase prices only after careful consideration of all circumstances and with full awareness of how this may affect our customers. This decision was not made lightly, but it has become necessary due to several factors impacting the entire chain – from coffee cultivation and processing to distribution. Below, we provide a detailed overview of the main reasons behind this development. Why are prices increasing? Record Drought in Brazil Brazil, the world's largest coffee producer, is facing its worst drought in seventy years. Erratic weather patterns and extremely low rainfall have significantly impacted coffee yields. The lack of moisture has caused coffee trees to blossom less, which will heavily affect not only the current harvest but also the upcoming season. Arabica production is expected to drop drastically in the coming year. In addition to lower yields, the drought further complicates harvesting. Many farms must cope with higher irrigation costs and reduced labor efficiency, which, combined with global shortages, is pushing coffee prices to historic highs. Furthermore, this situation threatens the long-term sustainability of coffee farming in Brazil's most vital growing regions. Adverse Conditions in Vietnam Vietnam, the world's second-largest coffee producer, is facing major challenges due to unfavorable climatic conditions. A prolonged drought was followed by torrential rains, negatively affecting both crop quality and volume. As a result, Robusta prices on the London exchange reached 5 041 USD per ton in December 2024, representing a 0,66% increase compared to the previous period. Despite these challenges, Vietnamese farmers are striving to adapt and maintain competitive production levels. However, coffee prices are expected to keep rising, which may impact the global market and consumers worldwide. Rising Energy Costs and Legislative Changes Slovak businesses are under mounting pressure from legislative changes that directly affect product pricing, including coffee. New tax measures and increasing operational costs compel producers and distributors to reflect these expenses in retail prices. A major factor is the introduction of a financial transaction tax, which increases costs at every stage of the supply chain. Every transaction, from raw material procurement to the sale of the finished product, incurs additional fees, driving up overall production and distribution expenses. Another significant factor is the increase in VAT (Value Added Tax) rates on selected product categories, directly influencing final consumer prices. For the coffee industry, where margins and costs are calculated per ton of imported and processed material, even a modest VAT increase has a substantial impact. Moreover, businesses are facing elevated energy costs, which rank among the highest in the region. Roasteries, distribution centers, and retailers must absorb higher operating expenses, naturally increasing the final product cost. These legislative and tax measures, coupled with inflation, put pressure on commercial entities that can no longer absorb these costs without adjusting their prices. Coffee, as a globally traded commodity, is no exception and must reflect the reality of both local and international economic developments. Global Food Price Inflation Like other food commodities, coffee faces rising costs from growers and distributors, mirroring a broader global trend. Climate change, including droughts and floods, disrupts production stability and leads to lower yields. Furthermore, rising fuel prices and logistics costs increase freight rates, which is reflected in final prices. Inflation and the weakening of local currencies against the US Dollar—the primary trading currency for coffee—make imports even more expensive. This pressure is compounded by growing global demand for premium foods, which production often cannot satisfy. Geopolitical tensions and disrupted supply chains only exacerbate these challenges, making price increases inevitable. We have made every effort to mitigate these increases, but the magnitude of global market pressures made it impossible to absorb them entirely. Thank you for your understanding, and we remain confident that the quality of our coffee will continue to meet the high standards you appreciate most.

Christmas is a time of joy, love, and – of course – great coffee! That is why we have decided to brighten your festive season with a special offer that will bring warmth to your cup and joy to your January. We want to thank everyone who chooses Goriffee and offer a small gift as a token of our appreciation. How does our Christmas promotion work? It is simple! Spend over 50 € on coffee in our online shop during December, and you will receive a 10 € voucher toward your next purchase. You can redeem this voucher in January and kick off the new year with premium specialty coffee. Why take advantage of this offer? Get premium coffee for Christmas – Whether you are looking for the perfect gift for your loved ones or wish to savor festive moments with top-tier coffee, Goriffee is the ideal choice. Save on your next order – Thanks to the voucher, you can enjoy your favorite coffee at an even better price. Support a local brand – Our coffee is the result of dedicated craft, and your choice inspires us to continually deliver the finest beans. Voucher Details 🎁 Voucher Value: 10 €📅 Validity: from 1. 1. 2025 to 31. 1. 2025📌 Terms & Conditions: The voucher is valid on non-discounted and non-promotional coffee. It cannot be combined with other discounts or promotional codes. The voucher can be redeemed on purchases over 25 €. How to get your voucher? Select your favorite coffee in our online shop. Complete a purchase over 50 € at checkout. The day after our team dispatches your order, you will receive an email containing your Christmas voucher. It is that easy! Plus, we process orders promptly so you can enjoy your coffee well ahead of the holidays. Start Christmas with exceptional coffee Don't wait until the last minute – select your favorite coffee today and take advantage of this exclusive offer. With Goriffee, Christmas is not just about gifts, but about cherished moments shared with loved ones over a delicious cup of coffee. Order at Goriffee.com today and claim your Christmas voucher! 🎁

We drink coffee every day. Mornings simply wouldn't be the same without it. Win coffee for dozens of upcoming mornings on us! Enter our July competition for a chance to win a 6-month coffee subscription. Simply complete the entry form and you're in the running. The competition runs from July 1 to July 7. Winners will be drawn on Monday, July 8, 2024. Our competition has a winner We are delighted by the overwhelming interest in our coffee subscription. However, there can only be one winner. Competition Winner: Klára Fre*******er – klara.fr********r@gmail.com We have contacted the winner via email. If you didn't win this time, don't worry – a small surprise and our thank you for participating is on its way to your inbox right now.

At Goriffee, we are committed to providing you with an even better experience. We continuously strive to improve and innovate. That is why we want to learn more about what coffee you drink, how often, why, where, and how. Help us out by participating in our Great Coffee Survey. Completing the survey takes no more than 10 minutes of your time. Feel free to brew a cup of coffee and answer the simple questions while you sip. Everyone who participates will receive a small gift from us in the form of a discount on their purchase. In addition, one lucky participant will receive an extra reward: on March 15, we will draw one winner who will receive 10x 250g bags of coffee from our roastery. Congratulations to the winner of 10x 250g bags of coffee from our roastery Nearly 3 200 people took part in the survey! We are truly thrilled by the response. As promised, we have drawn the winner of 10 bags of freshly roasted Specialty coffee. Jana M*****k – ja**at*****va@gmail.com We have contacted the winner and offer our warmest congratulations.

Summer, sun, warmth. Three words we have been eagerly awaiting since winter. However, not everyone enjoys drinking hot coffee in such sweltering weather. Fortunately, there is cold brew—coffee brewed cold that is best enjoyed over ice. Win 1x Hario cold brew bottle and 1kg of our Nicaragua Las Nubes Natural coffee, which is absolutely perfect for cold brew. Simply answer the competition questions below, enter your contact details, and you are in the draw! We will pick the winner on Monday, July 3rd, and announce them right here in this article. Competition Winner Thank you to everyone who took part in our competition. There can only be one winner. Katarína V. – k**a.v******a@gmail.com We have contacted the winner and offer our warmest congratulations. As for the rest of you, check your email inbox this afternoon—a small surprise will be waiting for you.

We drink coffee every single day. We simply cannot imagine our mornings without it. Enjoy coffee for the next few dozen mornings on us, completely free of charge. Enter our March competition to win an annual subscription to our coffee. Just fill out the competition form and you are in the draw. The competition runs from March 13 to March 26. We will draw the winners on Monday, March 27. Our Competition Winners 1st Place – Coffee Subscription – Samuel B. – samuelb******k0@gmail.com 2nd Place – Goriffee Coffee Capsules Bundle – Ľuba M. S. – s*******a@post.sk 3rd Place – CAFEC Paper Coffee Filters – Adriana M. – adka.m******a@gmail.com