Coffee 2008

Introduction

La Bohéme Café is one of the first specialty and organic coffee roasting
companies supplying the world’s highest quality single origin microlot,
organic, decaf, fair trade and Cup of Excellence Arabica coffees and blends
to Central and Eastern Europe and Russia. We create our award winning
specialty coffee espresso blends using only premium ingredients. Together
with our collection of exclusive Belgian hot chocolates and Harney and Sons
gourmet teas, La Bohéme Café distributes its products to premium restaurants,
cafés and luxurious hotels all over Central and Eastern Europe and Russia.
Our company entered the European market five years ago and since then we
have created an extensive portfolio that includes customers from world-class
hotel chains, as well as small gourmet cafés and individual coffee and tea

Quality
Our coffees are imported directly from the place of origin. We choose coffees awarded in prestigious
competitions such as the Cup of Excellence, to ensure highest quality. All our coffees are hand-picked,
hand-sorted 100% Arabica grown in mountain regions ideal for cultivation.

La Bohéme coffees are bought directly from the farmers for

whom growing highest quality coffee is the top goal. Their
annual labor is awarded in coffee competitions. Prior to
buying our coffee we test hundreds of samples from various
plantations all over the world. First, we sample roast small
batches and create a specific roast profile for each coffee.
Afterwards, all our coffees are individually roasted by our
master roaster to reach their best taste potential. For espresso,
we always blend after the roasting process itself.
 So, if you’re looking for some of the highest quality coffees and
lovers. Even though we supply the highest quality products and ingredients, we believe
teas in the world, you have come to the right place! Feel free to
that everyone should be able to afford to enjoy these products regularly and for a reasonable
contact us directly for your coffee needs. We welcome you to
price.
tour our roasting facility and enjoy a coffee cupping with us.
The highest possible quality is our standard. To be able to offer our clients a complete coffee
and tea program, we have partnered up with the world’s leading coffee companies, including
Bunn drip coffee machines, Dalla Corte espresso machines, Mahlkoenig and Macap coffee
grinders, Urnex cleaning supplies, Espresso Gear barista tools, Cona vacuum pots, Bodum
french presses, among others. Products developed and manufactured by these companies
allow our clients to achieve the highest possible quality in each cup.
However, La Bohéme Café does not only focus on offering quality products. One of our Charles Fleer
priorities is to educate the professional and general market by organizing coffee seminars,
CEO President
free public coffee cuppings, free barista trainings and other educational activities. Last year
we organized multiple training programs for baristas, bartenders and waiters from major
gastronomy establishments.

Freshness
One of the most important factors affecting the final cup´s quality is freshness. Our coffees
are roasted and ground on demand, thus ensuring the perfect freshness. We guarantee to
deliver our freshly roasted coffee to our customers within days from the day of roasting.

La Bohéme Café offers single origin Arabicas

alongside breakfast blends, decaffeinated coffees,
organic coffees, exotic varieties and award winning
espresso blends. If you are looking for anything
we have not specifically mentioned, please do not
hesitate to contact us.

Colombia Supremo, Screen 18
The Tolimo Department of Colombia occupies a space in the
western region of the country, in the fabled Andes mountain range.
The southern part of this department consists of mountainous
hillsides with excellent climactic and environmental conditions
for the growth and production of mild coffee.
Our Supremo 18 is the highest grade of Colombian coffee -
rigorously picked, classified, and screened to ensure unrivaled
quality of bean. It is grown at an altitude between 1,700 and
1,950 meters and is hand-harvested between March and June. It
produces a mild cup, with average acidity and body, and a taste
of cherry ferment.
Brazil Fazenda Lagoa
In the heart of Minas Gerais, with its rolling mountains, lakes and
rich farmland, lies the well known coffee growing region of Sul de
Minas. The great-grandfather of the current owners established
their first plantation, Fazenda Lagoa about 100 years ago. The
original farmhouse still stands, with its wide verandah and
courtyard surrounded by Jabuticaba fruit trees.
Today, on the slopes of Serra do Pau D’Alho, Fazenda Lagoa
coffee is produced at altitudes ranging from 950 to 1200 meters.
Farm owner Marcelo Vieira is committed to offering high quality
sustainable coffee and developing long-term relationships with
clients.
Fazenda Lagoa cups clean and lively, with hints of caramel. It is
sweet, medium-bodied, and extremely well-balanced coffee.
Single Origin Coffee - Spring/Summer 2008
In La Bohéme Café we always strive to offer a different varieties and origins of coffee. Whether you like conventional, certified organic, Cup
of Excellence or microlot coffees, we always provide our clients with the best quality coffee on the market. To ensure an optimal freshness
we choose only current crops.
Guatemala Antigua Las Nubes
Experience one of the
world´s finest coffees
directly from origin. Las
Nubes SHB coffee is shade
grown in volcanic soils,
hand selected, and carefully
processed at each step
along the way to your cup.
In 1875, eadweard Muybridge immortalized the coffee estate of Las
Nubes in a series of evocative photographs. La Nubes estate was Sumatra Mandheling Takengon, region Aceh
founded by William Nelson (USA 1816-1878), famed for his stamina
Our Mandheling coffee is produced in the Aceh region of Sumatra
and vision as commercial agent of the Panama Railroad Company,
at altitudes of 750 to 1,500 meters. It is made from a selection of the
which crossed the isthmus. For over a century, Las Nubes has been
best-pulped, sun-dried cherries cultivated by small farmers whose
meticulously managed by families who have helped forge the farms range in size from 1 to 2.5 hectares. The coffee is processed
tradition of fine coffees in Guatemala. and selected by hand using traditional methods that give this coffee
Annual Production: 5,000 bags its herbal aroma, full, body, low acidity, and rich flavor.
Soil type: Franc / Sand Farmers pulp their cherries at the farm and partially dry the
Annual precipitation: 4,000 mm mucilage on patios before sending the crop to millers to remove
Shade Trees Species: Inga the parchment. Additional sorting and export preparation takes
Beginning of Harvest: November
place in the city of Medan. Hand-picking is carried-out there to
an exceptionally high level and export-grade fine Arabicas are
End of Harvest: February prepared to virtually zero defect specialty grade.
Relative Humidity: 85%
Our Sumatra is extremely heavy-bodied, with low acidity. It is rich
and earthy, with herbal overtones.
Sumatra Lintong Decaf - 100 % Zero Defect
Our Lintong Decaf coffee comes from the same plantation as the conventional version. After harvest and processing it goes through a CO2/O2 decaffeination
process. This process is technically known as super critical fluid extraction. With the CO2 process, pre-steamed beans are soaked in a liquid bath of carbon
dioxide at 73 to 300 atmospheres. After a thorough soaking, the pressure is reduced allowing the CO2 to evaporate, or the pressurized CO2 is run through
either water or charcoal filters to remove the caffeine. The carbon dioxide is then used on another batch of beans. This same process can also be done with
oxygen (O2). These liquids work better than water because they are kept in super critical state near the transition from liquid to gas so that they have the
high diffusion of gas and the high density of a liquid. This process has the advantage that it avoids the use of potentially toxic solvents. Our Sumatra Lington
Decaf retains its heavy body and low acidity. It is rich and earthy, with herbal overtones. When correctly roasted we found it extremely suitable for single
origin decaf espresso.
 Rwanda 100 % Bourbon

Until recently, Rwandan coffee was rarely seen in the international market as either a specialty grade, or a low-end commercial
coffee. There simply was not that much coffee produced in Rwanda, and political unrest in East Africa hindered the production of
good exportable coffee. However, things have changed. Today Rwanda is the 9th largest producer of Arabica in Africa, with 500,000
small farms averaging less than 1 hectare each. Coffee is grown in the western part of the country and in the central area near the
capital of Kigali.

Our Rwandan coffee is 100% washed bourbon, grown in the western part of the country, just off the shores of Lake Kivu. It has a crisp
acidity, a velvety body, and the deep undertones of a powerful red wine.

El Salvador Los Planes - Cup of Excellence #2

Sergio Ticas Reyes inherited Los Planes from his grandfather,

José Onofre Ticas. In the beginning, Los Planes was grown with
Típica varietal only. Sergio’s father, also named José Onofre
Ticas, preserved this cultivar until 1996 when his son renovated
the farm and planted with Bourbon and Pacamara varieties.

Sergio obtains technical assistance from PROCAFE (Salvadoran

Ethiopia Yirgacheffe
Ethiopian coffee is known by consumers as highland coffee
because it is grown in the highland areas of the country. The
finest Yirgacheffe possesses an intense floral aroma which is also
noticeable in the cup. The washed Yirgacheffe is one of the best
highland coffees in the world, containing both a fine acidity and
a rich body.
The Yirgacheffe region is well known for its high quality, wet-
processed coffee because there is a well-established linked
structure that connects coffee farmers, processing-plant owners,
governmental organizations and coffee-purchasing enterprises,
all leading to effective quality control.
Yirgacheffe coffees are only produced from freshly-picked, fully-
ripe cherries. Harvesting is done very carefully and under close
supervision to ensure that only the best cherries are used.
Our Ethiopian Yirgacheffe tastes of sweet honey and light floral
tones, with a delicate balance of flavor and hints of Jasmine.
coffee research agency). The treatment of his farm has been
very traditional with appreciative shade pruning, weed control,
rationalized fertilizers usage, among others. Coffee trees density
averages some 3,500 trees/hectare. Almost 60 people are
employed during harvesting and 7 people permanently work
in the farm.
Sergio keeps a permanent relationship with the community. He
donated land to the community for the construction of a water
tank and provides land to his workers for crops such as corn
and beans. His natural forest provides firewood for his workers
as well. He maintains one natural lagoon and water spring
benefiting local fauna such as ducks, deer, agoutis (known
locally as tepezcuintles), cotuzas, and many species of birds,
among other.
Ethiopia Harrar
Harrar coffees are grown from wild native trees on small farms
in the eastern part of Ethiopia, dry-processed, and classified
as either longberry (large), shortberry (smaller), or Mocha
(peaberry). They traditionally have a strong dry edge, winy
acidity, rich aroma and a heavy body.
In the best Harrar coffees, one can observe an intense aroma
of blueberries or blackberries. Ethiopian Harrar is also known
as the “Wild One”, as it can provide a different experience with
every cup, and differing from harvest to harvest.
Organic coffee (EU Certified) Guatemala Finca Entre Rios Organic
Finca Entre Ríos is a small farm of 18 hectares of coffee and a similar
amount of forest, located in the centre of the Sierra de Las Minas
Coffee that is sold as “organic” has to meet several criterias: Reserve, northeast of Guatemala City. Annual production is just 300
• the farm on which the coffee is grown has not been using any synthetic pesticides or other prohibited bags. The name of the farm comes from two rivers of crystal clear
substances for 3 years water that originate from the highlands of the farm and pass through
• organic coffee is always grown separately from the traditional crop the coffee trees. The water from these rivers is used in the wet mill.
• the farmer must have a plan for a sustainable crop rotation in order to prevent erosion, the depletion of soil Amongst the farms forest, there are many Balsam trees – a species that
nutrients, and control for pests is now in danger of extinction – some as old as 300 years. The farm has
• in the E.U., only certified roasting facilities can produce coffee under the label “Bio product” Cloud Forest (a special tropical, sub-tropical and tepid microclimate)
with many unique species of plant and animal life.
At Finca Entre Ríos, the animal life lives in an environment protected
by the owner’s philosophy, a widow that has run the farm for over 10
years with a vision and goal of protecting its natural sources, especially
the animals that inhabit the farm.
The coffee cups very well with combined flavors of fruits and dark
chocolate. This coffee is well balanced for espresso as well as for drip
coffee. Last year we were astonished by its quality. This year is even
Ethiopia Kontir Organic better!

After a long and fruitful search we are now finally in a position to offer you a marvellous wild coffee, the origins of which there can
be no doubt. The BIO certificate is a stamp of pure originality and authenticity. This wild coffee grows in the protected Rain forests
of Kontir (in the province of Sheko with the capital Mizan Teferi in south west Ethiopia). It has the qualities of power and taste, which
provide a wonderful espresso. An espresso with its roots in the rain forests, possessing all the power of nature, which is exhibited in
it’s wonderful taste and smell. Ethiopia Kontir has a very distinct aroma, full body and sweet fruity tones with hints of berries.

Brazil Santa Terezinha Organic - Cup of Excellence Ethiopia Yirgacheffe Organic

Located in the Municipality of Paraisópolis (Minas Gerais), Fazenda Santa Terezinha is famous for the quality of the coffees Ethiopian coffee is known by consumers as highland coffee because
it brought to previous editions of the Cup of Excellence Competition, fetching 1st in 2001, 3rd in 2002 and the 23rd it is grown in the highland areas of the country. The finest Yirgacheffe
in 2005 (85 points). This farm has been in the hands of the Almeida family since 1915. The property has excellent posseses an intense floral aroma which is also noticable in the cup.
quality soils, adequate climate and an altitude of 1,110 meters. The whole coffee plantations have been The washed Yirgacheffe is one of the best highland coffees in the
organically cultivated for the last six years, and have the IBD certificate, with the export seal for Europe, world, containing both a fine acidity and a rich body. Our Ethiopian
Japan and the United States. Yirgacheffe is organic certified, tastes of sweet honey and light floral
Coffee is picked manually and selectively, and the ripe beans are strip picked on cloth, tones, with a delicate balance of flavor and hints of Jasmine.
to avoid any contact with the soil, and are separated by planting field and variety. The
recently picked coffee is pulped and immediately after placed in the suspended
and covered terrace, where the beans remain until completely dried.Santa
Terezinha has distinctive flower and chocolate notes with very pleasant
spicy aftertaste.
 Exotic Coffee
In La Bohéme Café we try to satisfy the needs of all our customers. Whether our clients seek conventional, certified organic, Fair Trade, Cup
of Excellence or exotic coffees, we are always able to provide them with the product of the highest quality and freshness on the market.

Our Exotic Coffee offering for Spring-Summer 2008 includes the most unique and expensive coffees in the world. Jamaica Blue Mountain
and Hawaii Kona Extra Fancy have been considered the premium origins for decades. Kopi Tongkonan Toraja is our exotic novelty from
the Sumatra Island. This coffee is supplied in handmade wooden urns, designed by the Toraja tribe.

Jamaica Blue Mountain - Wallenford Estate Sumatra Kopi Tongkonan Toraja

Our Jamaica Blue Mountain Wallenford Estate® is the most
recognized, and most sought after Jamaica Blue Mountain®
brand in the world. This is an unique coffee which presents an
intense aroma combined with the perfect balance of acidity
and body.
Jamaica High Mountain Supreme® coffee is produced using
the same seedlings as Jamaica Blue Mountain®, that is, Arabica
typica, however this coffee is grown in a different mountain
range in the center to west of the island. Different soil and
climatic conditions combine to produce a coffee with a
distinctive smooth full-bodied flavor, light acidity, clean taste,
and pleasant aroma.
(Hand crafted urns for Sumatra Kopi Tongkonan Toraja coffee)
Hawaii Kona Extra Fancy
“Hawaii Kona Extra Fancy” is produced by Greenwell Coffee
Farm in the Kona district on the island of Hawaii. The farm is
located at an altitude of approximately 500 meters alongside
the former residence of Henry Nicholas Greenwell and his
wife Elisabeth Caroline. They came from England in 1850 and
started cultivating coffee on Hawaii. Today, the building is a
museum and accommodates the “Kona Historical Society”.
The 60 hectares farm is still managed by the Greenwell family.
Additionally to their own production they buy coffee from
200 other small scale coffee farmers in the Kona area. The
average size of small holdings in this area is 1,2-2 hectares.
The Greenwell Farm undertakes either a wet or a dry process,
therefore guarantee secure quality management. The cherries
are handpicked, washed and sundried. The “Kona Extra
Fancy“ represents the highest quality that is produced on the
Greenwell farm.
Kopi Tongkonan Toraja is a rare and unique coffee grown on rich
volcanic soils around Mount Sesean on the island of Sulawesi,
Indonesia. The coffee is cultivated in small home gardens by ten
families belonging to the „Toraja“ tribe.
The Toraja represent one of the few independent ethnic groups
in the Sulawesi highlands who have managed to maintain their
distinctive cultural identity reflected in their language, social rituals
and religion. This handmade delicacy meets our highest quality
demands, and those of the gourmet- with a clear unmistakable
fragrance, an intense yet creamy body with just a hint of spiciness
in its flavour.
The members of Tongkonan Co-Op only hand pick fully ripe, deep
red cherries which are then placed in wooden barrels and covered
with clear spring water. The pulping process is conducted manually
by gently pounding the cherries with a pestle and regularly
rinsing the parchment until all residue has been removed. The wet
parchment is evenly spread out on mats and continually turned for a
gentle sun drying. This task may take up to four weeks as the process
is interrupted by recurrent tropical rain showers.
Upon completion of the drying process all members of the
Tongkonan congregate in order to peel the parchment shells off the
coffee beans. Simultaneously they select only uninjured, jade green
beans. These sound beans are collected in small cotton wool sacks
for storage until a consignment is prepared for despatch.
In recognition of the unique value of their coffee, the Toraja ultimately
pack these exceptional jade green beans in small wooden barrels
carrying approximately 3 pounds each. These barrels are carved
from the native and fast growing Bo´bok trees.
Espresso Blends
Espresso La Bohéme
La Bohéme Espresso was designed in the La Bohéme Café laboratories with one direction in mind, to create one of the most
enjoyable espresso blends in the world. This espresso blend combines varieties of 100 % Arabica coffees from Latin, South
America and Africa to create a well rounded, velvety full bodied espresso accompanied by a slight bouquet of fruits and nuts
with a pleasant aftertaste of semi sweet chocolate.
This wonderfully smooth and absolutely delicious espresso will leave you wondering how you have lived your life without it!
Brewing Tips:
17g – 30ml / temperature – 93,5°C

Espresso Du Lac
La Bohéme Café’s espresso blend Du Lac is based on the “new world” coffee taste of the Americas. Its tradition is derived from
and enjoyed in the cafes of North America. La Bohéme Café’s espresso blend Du Lac combines darkly roasted 100% Arabica
coffees primarily from Central and South America to create a strong espresso enhanced by a delicate cacao aroma.
A delicate, fruity bouquet mixed with nuts and dark chocolate gives this espresso its own characteristic taste.
Brewing Tips:
18-19g – 25ml / temperature – 94,5°C

Espresso Manifesto
The Espresso Manifesto is based on an espresso blend with a history as old as the monumental theaters of Milan. This espresso
blend was traditionally used and enjoyed by the elite in Milano during wonderful theatrical manifestations. This Northern Italian
style espresso blend combines 100% Arabica coffees from Central and South America with coffees from the far reaches of
Indonesia. It has a light body and wonderfully fruity aroma and taste. The slightly higher acidity teases the pallet and leaves and
a long and refreshing aftertaste.
Espresso Manifesto is light and uplifting which makes it perfect for a morning espresso, or for a night out at the theater.
Brewing Tips:
16-18g – 30ml / temperature – 94 - 94,5°C

Do you want to have your own espresso blend?

We offer to build a specific espresso blends according to your individual needs and
taste. The process of building a blend involves cupping of single origin coffees,
tasting and testing on specific espresso machines that will be used. Please be
aware that as a Specialty Coffee Roaster we do not roast Robusta, however, we have
several Arabicas that can supplement it.
Breakfast Blends - Hotel Filter Coffee Offering

Ethiopian Sun Rise

This vibrant breakfast blend combines three varieties of Ethiopian coffees to

create a wonderfully refreshing and fruity breakfast coffee that compliments
your light breakfast and leaves you feeling fresh and enlightened.

Bohemian Mornings Blend

This stronger breakfast coffee is a well balanced, full-bodied,

nutty coffee that blends well with milk, or is great alone.
It combines five coffees from around the world and is a
wonderful way to jump start your day, or make it through
those late afternoon meetings.
P
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 Vacuum Pot
This is one of the most exciting methods to prepare coffee! Vacuum pots produce an extremely clean cup,
while they entertain the onlookers. The earliest glass vacuum pots appear to have been in use in Germany
by the 1830’s, as witnessed by a patent filed in France by Jeanne Richard in 1838. Siphon/Vacuum pot
method has remained extremely popular in Japan and USA, while in Europe it was slowly forgoten.

Vacuum pots consist of a bottom container where the water initially sits and the brewed coffee eventually
rests; a top container that has a siphon tube attached to it (and a hole in the bottom of the vessel), where
the coffee brewing takes place; a type of sealing material (usually a rubber gasket) to help create a partial
vacuum in the lower vessel while brewing is taking place, and a filter, which can be made of glass, paper,
metal, or cloth.

There is also a heating source, either a cloth-wick alcohol burner (slowest), gas or electric stovetop (faster),
or a specialty butane burner (fastest). There are additional heating devices, including the famous halogen

French Press
burner system used in Japanese siphon bars.

As with other methods, to prepare coffee in vacuum pot, you need a good quality fresh coffee,
coffeegrinder, wooden (bamboo) stirring stick, heat souce and hot water.

A French press, also known as a press pot, coffee press, coffee plunger or cafetière, is a simple coffee
brewing device, probably invented in France in the 1850s, but first patented by Attilio Calimani in 1931.
Using a French Press is the easiest and best way to get truly excellent coffee at home. Nowadays, even
some „Third Wave“ Cafes use French presses to brew the highest quality coffees for their customers.

The keys to getting good results are: using high quality, fresh beans; grinding the coffee correctly;
using clean equipment; and timing the process. We closely cooperate with Bodum; a well-known Swiss
company that has been producing the best push pots on the market for decades.
Bunn ICB Twin Bunn Dual TF-SS Bunn ICB TF-SS

Bunn 392 Pourover

Bunn ICB APS Single Brewer

 bunn mahlkoenig macap bunn mahlkoenig macap
bunn macap mahlkoenig macap bunn mahlkoenig macap bunn dalla corte macap mahkoe

bunn mahlkoenig macap bunn mahlkoenig macap bunn malhkoenig macap dalla corte bunn macap dalla corte bunn mahlkoenig macap bunn mahlkoenig dalla corte macap
mahlkoenig macap bunn mahlkoenig macap bunn mahlkoenig dalla corte bunn macap dalla cor
La Bohéme Machine Service Program
It is in our interest to consult and maintain your coffee program to the highest level. The
purchasing of La Boheme Café automatically enters your establishment into our Machine
Service Program (MSP) free of charge for the term of the contract. This program offers monthly
maintenance of the coffee machines used to serve La Boheme Café by our trained service
technicians.
La Bohéme Porcelain
With the purchase of our coffees, you will be supplied with high quality porcelain
manufactured specifically for La Boheme Café. The quantity of the complimentary porcelain
will be dependant on quantity of coffee ordered. La Boheme porcelain is only available for
use with La Boheme Café. We feel that high quality coffee and espresso deserves high quality
porcelain and accessories and we are confident you will be satisfied with our selection.

These technicians will evaluate and report to you the status and the cleanliness of your machines
and will organize the replacement of damaged or worn parts. These representatives will also
inform La Boheme Cafe of needed coffee accessories.

With this program a trained service representative will be dispatched within 4 hours of your
request for maintenance Monday through Friday from 9 am to 5 pm and a 6 hour response on
Saturday, Sunday and Holidays. In the case the machine cannot be repaired onsite, for machines
supplied or purchased by La Boheme Café, a substitute machine of equal quality will be placed
into the facility until the proper repairs are conducted.
Barista Training Program
For our customers we offer free of charge barista training programs that significantly help
to increase final quality of your coffee products, as well as the overall customer service
in cafés and restaurants. We offer these training programs both on and off-site to satisfy
your specific needs. During the initial presentation, our professional baristas introduce
your staff the world of coffee. Basic information about growing, processing and roasting
coffee are faciliated with videos and pictures from plantations and roasting facilities.

The practical part of our seminars includes an in-depth look into brewing and grinding
techniques, drink building, latte art, machine maintenance and customer service. If you
are interested in any specific area of coffee preparation, we are able to provide tailor made
courses and presentations to best suit your needs.
 Midnight Roasters, s.r.o.
Pod Javory 20, Prague 4 - Kunratice, 148 00
Tel:(+420) 244 400 061 Fax: (+420) 222 513 834
www.labohemecafe.eu