Dagaz Roastery

Kezdőlap
Magyarország
Budapest
Dagaz Roastery

nano kávépörkölő üzem

08/10/2026

The line-up, round two. 🟡

Burundi keeps it elegant: a washed Red Bourbon from Gatara with black tea, rum-soaked berries and soft caramel.
Costa Rica brings the sweetness: a honey process from Tarrazú, all peach, honey and ripe plum.
Brazil is the troublemaker: an anaerobic natural from Minas Gerais with blueberry, mango, maple syrup and a sneaky hint of booze.

Calm, sweet or wild? Pick your mood.

06/10/2026

This is the moment we roast for 🤭🤩

04/10/2026

Meet the line-up. 🟡

Guatemala opens bold: dark chocolate, cognac cherry, a hint of red w**e.
Cascara from Peru is the wildcard: dried coffee cherries brewed like tea, with pear, rosehip and cherry. Hot or iced.
And the newcomer: Peru from Santiago Altamirano Rubio's El Cedro farm, grown at 1800–1947 m in Cajamarca. Silky and light-bodied with low acidity: chocolate at its heart, cherry and warm spice around it. Fairtrade and organic, scored 84.5.

Three cups, three characters. Which one's yours?

01/10/2026

Nose first. Every lot gets smelled, tasted and argued over before it earns a place on our shelf. That's what small batches allow: time to get it right. 🤭

29/09/2026

tag your coffee bestie 👇

22/09/2026

Meet Pampojilá — "the land where clouds rise."

A name the Maya gave to this stretch of volcanic soil above Lake Atitlán, where a daily southern wind wraps the coffee trees in cloud cover every afternoon. Natural shade, courtesy of the mountain itself.

Grown on Alex Herrera's farm — a piece of land that's been producing exceptional coffee for over 150 years.

🌋 Guatemala, Atitlan region, 1550m
🌱 Ruiru-11 variety
⚙️ Natural Anaerobic process
👅 Dark chocolate, brandied cherry, red w**e notes
☕ Cupping score: 87.5

A microlot this rare doesn't come around often. This is nano-batch coffee at its most literal.

17/09/2026

3 years ago, two guys with a stupid amount of coffee obsession decided to roast beans in tiny batches instead of big ones.

No shortcuts. No "good enough." Just Balázs, Zsolt, and a relentless chase for that one perfect cup.

Three years later - we're still here, still nano, still obsessed. And honestly? None of it happens without you. Thank you for believing in us!

15/09/2026

A family legacy, three generations deep.

Coffee's been growing on this land since 1942. Adriano's father started the farm, passed down everything he knew — and Adriano took it from there, modernizing the whole operation without losing what made it special.

Now his sons, Thiago and Matheus, are in it too. Three generations, one obsession with doing it right.

This lot? 69 hours of anaerobic fermentation, producing a flavor profile you almost never get from Brazilian coffee — blueberry, mango, maple syrup, and w**e notes in every sip.

🇧🇷 Brazil, Minas Gerais, 1150-1200m
🌱 Icatu variety
Anaerobic Natural process
Blueberry, mango, maple syrup, w**e notes
Cupping score: 89

Bonus: this farm is also a sustainability pioneer in the Cabo Verde region — 37% forest cover, protected water sources, UTZ and Rainforest Alliance certified. Good coffee, grown right.

13/09/2026

🇧🇮 Burundi, Gatara — Gakenke washing station

Red Bourbon • Washed • 1500–1800m
☕️ Cupping score: 86

Think black tea, rum, berries & caramel — juicy, sweet and a little floral.

This one is currently on the grinder Epizód Café 👀 Go taste it while it’s still around.

07/07/2026

We’ve been completely hooked on filter coffee lately…especially at home.
We’re constantly brewing, testing, and tasting, always chasing the next favourite cup.

And what you see in the photo? That’s a new batch coming soon. 👀
Right now we’re deep in filter mode.

So tell us: filter or espresso?

Cím

Budapest

Weboldal

https://dagaz.hu/

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