micro-roastery · specialty 87+

Coffee I roast for friends.

Not a shop, not a brand. Just a small roastery where every batch is made by hand — and packed for the people I want to treat to something genuinely good.

Polandsmall batchchamp profiles

berkovetska — найкраща кава на районі
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Our story

It began, the legend goes, with a flock of unusually cheerful sheep.

Many, many years ago, when an old monastery still stood on the Berkovets pasture, Father Roman noticed something odd about his flock. The sheep nibbling the small red cherries from the bushes by the field were, frankly, far too merry.

Nobody knew where those bushes had come from — though, as Roman recalled, a traveller from a distant southern land had once camped on that very spot: Ibn Battuta the Fifth, a far-flung descendant of the famous one. Being a curious sort of monk, Roman tried a berry, then a whole handful — and did not sleep until the end of the next day. Soon he was treating the other monks to the cherries: as jam, as wine, even brewed like uzvar. And so, the story goes, the roasting of coffee was born on Berkovets soil.

Centuries later, the rest is simpler — I roast specialty coffee, for myself and for friends.

  • 01

    Only 87+

    I take beans that score 87 and above on the SCA scale. Below that — simply not interesting.

  • 02

    Small batches

    I roast a little and often. The profile comes out sharper, and the coffee reaches you fresh.

  • 03

    Champ profile

    I roast to keep the character of the origin — acidity, berry, flowers, honey.

Currently roasting

In the works
this week

The list is alive — it changes with whatever I’m roasting. If you’re holding a bag with a sticker, your coffee is somewhere here.

Roasting now 88

Striped Red Bourbon

Colombia · Sotará, Cauca

  • raspberry
  • grapefruit
  • floral
  • sparkling
Producer
Finca Santa Bárbara · Área 18
Altitude
1850 m
Variety
Striped Red Bourbon
Process
Washed

Best as V60 / filter

Roasting now 87.5

Pink Bourbon

Colombia · Sotará, Cauca

  • blackcurrant
  • blueberry
  • white grape
  • rich
Producer
Finca Santa Bárbara · Área 18
Altitude
1850 m
Variety
Pink Bourbon
Process
Washed

Best as V60 / filter

Roasting now 87.5

Geisha

Colombia · Sotará, Cauca

  • jasmine
  • yellow plum
  • white grape
  • delicate
Producer
Finca Santa Bárbara · Área 18
Altitude
1850 m
Variety
Geisha
Process
Washed

Best as V60 / filter

Soon 87.5

Castillo · Honey

Colombia · Sotará, Cauca

  • forest fruits
  • tangerine
  • orange
  • winey
Producer
Finca Santa Bárbara · Área 18
Altitude
1850 m
Variety
Castillo
Process
Honey

Best as V60 / Aeropress

Rested 87.5

Castillo · Natural

Colombia · Sotará, Cauca

  • forest fruits
  • dried mango
  • yoghurt
  • jammy
Producer
Finca Santa Bárbara · Área 18
Altitude
1850 m
Variety
Castillo
Process
Natural

Best as V60 / French press

Rested 86.5

Castillo · Washed

Colombia · El Tambo, Cauca

  • berries
  • sweet lemon
  • molasses
  • juicy
Producer
Smallholders · El Tambo
Altitude
1900–2150 m
Variety
Castillo
Process
Washed

Best as V60 / French press

How to brew

A simple cup
nothing extra

Two ways I brew these beans — a clean, bright V60 and an easy, full-bodied French press. Same coffee, two moods.

V60

GrindComandante 22–26 · Fellow Ode 4–6
  • Ratio1 : 16
  • Coffee15 g
  • Water240 ml
  • Grindmedium
  • Temp.94 °C
  • Time~2:45
  1. 01

    Prep

    Rinse the paper filter with hot water — it removes the papery taste and warms the dripper and cup.

  2. 02

    Dose

    Add 15 g of freshly ground coffee, give it a light shake so the bed is even.

  3. 03

    Bloom

    0:00 – 0:40

    Pour 40 ml of water to wet all the coffee. Let it breathe — the gas escapes.

  4. 04

    First pour

    0:40 – 1:15

    In slow circles from the centre, pour up to 150 ml. Don’t pour onto the walls.

  5. 05

    Second pour

    1:15 – 1:45

    Top up to 240 ml and let the water draw down calmly through the bed.

  6. 06

    Done

    ~2:45

    Wait for the last drip, give the cup a gentle swirl and sip slowly.

French press

GrindComandante 30–35 · Fellow Ode 8–9
  • Ratio1 : 15
  • Coffee30 g
  • Water450 ml
  • Grindcoarse
  • Temp.95 °C
  • Time~8:00
  1. 01

    Pour

    0:00

    Add 30 g of coarse coffee, pour in all 450 ml at 95 °C and start the timer.

  2. 02

    Break the crust

    4:00

    At 4:00 stir the crust gently, then skim the foam and floating grounds off the top.

  3. 03

    Let it settle

    4:00 – 8:00

    Leave it untouched until about 8:00 — most of the grounds sink to the bottom.

  4. 04

    Serve

    ~8:00

    Press the plunger just under the surface (no force) and pour gently into the cup.