Freshly roasted!

Tastes & flavours monster

We opened Café Lounge in 2009 and that's where everything started. Since then some of us haven't pulled the coffee from their hand and some of us from their head. We examine the bean for almost 10 years from all sides, we bring the coffee from roasteries all around the world, not enough, we know less and less about it. Finally the time of knowing so little made us to think it is the right time to open some fu..... roastery on our own. And we did .. we got this unfed monster, something of o civet, bean inside, much better out (which doesn't apply to civet) and we try to do some dressage. We call it Dydrich ...

We roast on an American 12 kg handcraft roaster IR-12 by Diedrich Roasters. From all over the world we try to bring over beans we consider after all the years in coffee business somehow different, interesting and with incredible taste. Our roaster Jan is learning, same with us. There is yet not the time to say our coffee is superb and we know what the roasting is about. This will be a long journey, but we believe you will be getting better and better experience and enjoyment from the coffee we will present to you. 

At the moment we feed Dydrich with

BANCO GOTETE G1

Origin: Ethiopia
Region: Kochere, Yirgacheffe
Process Method: Natural
Variety: Local Landraces & JARC 74 selections
Altitude: 2000 - 2100 masl

LOS PIRINEOS LOT 6

Origin: El Salvador
Region: Berlin, Usulutan
Farm: Los Pirineos
Owner: Gilberto Baraona
Process Method: Yellow Honey
Variety: Bourbon
Altitude: 1200 - 1500 masl

LOS PIRINEOS

Origin: El Salvador
Region: Berlin, Usulutan
Farm: Los Pirineos
Owner: Gilberto Baraona
Process Method: Natural
Variety: Pacamara
Altitude: 1200 - 1550 masl

EL PARAISO

Origin: Colombia
Region: Tolima
Farmer: Finca El Paraiso
Farmer: Yannin Diaz
Process Method: prolong fermentation in tank, 50 hrs, anaerobic
Variety: Caturra
Altitude: 1880 - 2100 masl

COMING ...