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- NEW!
-
Coffee
-
Beansmith's Coffee- Czech republic
-
Bracia Ziółkowscy - Poland
-
Coffea Circulor- Szwecja
-
COFFEE PLANT- Poland
-
Doubleshot - Czech republic
-
DAK Coffee - Netherlands
-
Friedhats- Netherlands
-
Guest Coffee - Poland
-
HAYB- Poland
-
Kafar - Poland
-
Kavoholik - Slovakia
-
Kaffeelix - Austria
-
Kolo Coffee - Germany
-
KB Coffee Roasters - France
-
Klaro Coffee - Poland
-
Kolibri Coffee - Netherlands
-
Labuna - WE
-
La Cabra - Denmark
-
Momento Coffee - Poland
-
LOT Coffee Roastery - Slovakia
-
PRAŻ Micro Roastery - Poland
-
Rum Baba Coffee- Netherlands
-
Runty Roaster- Poland
-
The Naughty Dog- Czech Republic
Coffee roasteries -
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Grinders
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Presents🎁
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The Naughty Dog - Summer Blend - 200g
Roast date: 25.07.2025
The Naughty Dog – Summer Blend – 200g
The limited summer edition coffee – Summer Blend – is here!
A refreshing mix of Colombian DIEGO BERMUDEZ and Ethiopian WORKA coffees, this blend is perfect for warm days. In the cup, you’ll find a creamy fruit shake with flavors of apricot and strawberry, enhanced by delicate candy notes and a refreshing iced tea finish. With medium acidity and a juicy texture, it’s an ideal choice for pour-over or cold brew – any time you want to enjoy fruity sweetness with the breezy lightness of summer.
Colombia – DIEGO BERMUDEZ
Sourced from Attia Farm, this exceptional coffee is carefully managed by Diego Bermudez, who emphasizes quality and innovation in cultivation. Grown at elevations of 1700–1900 meters, the farm produces varieties like Pink Bourbon and Caturra Chiroso, known for their complex and deep flavor profiles.
Ethiopia – WORKA
Hailing from the renowned Yirgacheffe region – a name synonymous with top-tier Ethiopian coffee – these beans grow at elevations of 2100–2200 meters. The slow ripening at high altitude contributes to a unique flavor profile characterized by floral and citrus notes, often combined with honey-like sweetness and a subtle tea-like finish.
This coffee blend combines two precise processing methods:
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The Colombian component undergoes YO5 anaerobic washed processing, where coffee cherries ferment in a sealed environment. This results in a clean, intense flavor profile with hints of fruit and chocolate.
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The Ethiopian beans are processed using the traditional washed method, involving 24–48 hours of fermentation, followed by washing in mountain water and drying on African beds. The outcome is a bright, citrusy cup with floral undertones that beautifully complement the richness of the Colombian beans.
Sensory Profile: apricot, strawberry, iced tea
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