Whenever you are going to drink coffee, you should remember that every sip is the accumulation of thousands of miles of travel, many years of experience, hard work and passion. Here’s how our artisanal coffee is made for you.
One-hoof roasting of all coffees? It won’t work. Roasting for color, not taste? It is better not to do this, because these grains have traveled all over the world and the most important thing is that growers have done so much work to produce a high quality product that deserves the highest attention.
Our sources of green coffee
The quality of coffee depends not only on the geographical region it comes from, but also on the overall cultivation process. The best coffee comes from places where dedication and hard work in maintaining the plantation and processing the harvest are cultivated.
We don’t want to go the easiest way of simply buying tons of kilos of medium-quality coffee beans. Instead, we go straight to the source to personally take care of the best raw material. Each year, we spend a few weeks with farmers during the harvest season and help them with daily activities such as picking cherries from coffee trees, lifting them from mountain slopes, or transporting bamboo to expand sun beds on which coffee is dried. The culmination of each day is a dinner, which gives you the feeling of being part of the local community.
We want to visit the farmers as often as possible. We mainly talk about harvesting, introducing new cultivation and processing techniques that can lead to an increase in coffee production and quality. During the meetings, social issues are also discussed, which give rise to ideas on how we can help the local community.
Above all, our goal is to help farmers become more sustainable and establish strong business relationships that will also help improve their community and produce top-quality coffee every year. Today, our main farmers are located on the island of Flores, Indonesia. Working hand in hand with Jaramite, we process coffee cherries into green beans. In the future, our plan is to work with other farmers from different areas around the world.
A huge thank you to the people who work hard at every step of the process. In our case, we don’t call them growers, we just want to call them our Farmers. Why not growers? In coffee producing countries, farmers are very often associated with poverty and educational shortages.
That is why we would like to appreciate these people and additionally draw attention to the fact that that’s them they make the coffee in your cup so great. In addition to hard work, they are also exposed to high risks, such as: crop failure, drop in raw material prices, natural disasters, smaller agricultural land, which means a reduction in harvest.
Farmers are the core of the coffee industry. Their skills, experience and knowledge shape the difference between regular coffee and coffee that you have never drunk before. In our case, we rely on the Farmers of these precious grains. A good roaster makes every effort to preserve all the integral features of this coffee.
In Podkawa we roast coffee using the artisanal method. This way we have 100% control over the end result. Our main goal is to create an original taste in a cup, so that our customers can drink every cup with joy. We try to bring out the full potential of each individual coffee, such as acidity, chocolate, herbal notes, etc. We burn the coffee only enough to achieve the perfect balance between sweetness and fleshiness, without overcooking the beans.