The final taste of coffee is a composite of three key aspects. The first is its origin - the way the coffee cherries are grown, harvested and processed. The second factor is the roast itself, its freshness and the way the profile is managed, which influences, for example, the acidity or bitterness of the resulting beverage and determines what flavour potential a particular bean will offer. The third aspect is the preparation of the coffee itself, which depends on the end user.

Tomas and Petr from Crudum Coffee are well aware that coffee can be damaged at each of these stages. That's why they put emphasis on the quality that they can influence - i.e. the choice of raw materials and the roasting process itself. For each coffee, they look for an individual roasting profile that brings out its unique character and allows the natural flavour nuances to develop. They are constantly tasting, comparing and fine-tuning the coffee. Before it reaches customers, it goes through sampling in a small circle of family and friends. Only when everything really clicks do they send the coffee out into the world.