After three to four years, coffee trees begin to produce fruit. Coffee cherries ripen unevenly — even on the same branch — making careful harvesting essential.

At peak ripeness, the ideal cherry displays a deep red to purple hue and yields slightly to the touch. This stage is among the most critical in the coffee production cycle, as harvest timing plays a decisive role in shaping the flavor, aroma, and overall quality of the final cup.

Once harvested, coffee cherries undergo a careful transformation to reveal the seed — commonly known as the coffee bean. This wet process includes pulping, which removes the fruit’s outer layers, followed by controlled fermentation and thorough washing to prepare the beans for drying and roasting.

At Dobrakava, our fermentation approach is precisely managed to support consistent biochemical development throughout processing. This level of control allows us to refine the roasting potential of each lot while preserving clarity, balance, and complexity in flavor, aroma, and mouthfeel.

After harvest, coffee beans are carefully dried to a moisture level below 12% — a critical benchmark for maintaining stability during storage and transport. Proper drying helps protect the beans’ integrity and prepares them for the next stages of processing.

Once dried, the beans remain encased in their protective parchment layer, known as pergamino, and enter a resting, or curing, phase. During this period, the beans stabilize and develop important flavor precursors before milling, when the parchment is removed and the green coffee is prepared for export.

Green coffee beans are carefully graded and inspected at origin, then packed in protective hermetic bags to help maintain quality during transit.

Upon arrival in Miami, the coffees undergo additional quality assessments, including comprehensive laboratory testing for a broad range of potential contaminants, such as molds, heavy metals, and pesticide residues. This multi-stage approach helps ensure consistency, traceability, and confidence from origin to cup.

Our experience, built over years of dedicated work, combined with modern equipment, allows us to create coffee of a consistently high standard.
Signature roast profiles, developed with inspiration from European traditions, раскрывают the depth of flavor and aromatic complexity in every cup.
This is a coffee that leaves a lasting impression from the first sip — defined by vivid aromatic notes and a character you’ll want to return to again and again.

After roasting, coffee beans release carbon dioxide — a natural byproduct of the roasting process. Before reaching your cup, freshly roasted beans undergo a period of degassing, allowing excess gas to escape gradually.

This resting phase helps stabilize the beans, ensuring that the flavors, aromas, and body of the coffee are fully developed and ready to shine. Proper degassing guarantees a smoother, more balanced cup, highlighting the coffee’s true character and complexity.

After a degassing period of 1–7 days, our freshly roasted coffee beans are carefully packaged in hermetic bags with one-way valves. These valves allow natural carbon dioxide to escape while keeping oxygen out, preserving the coffee’s aroma, flavor, and freshness.

Each bag is clearly labeled with the roast date, so you know exactly when the coffee was roasted, ensuring the freshest experience from our roastery to your cup. With this attention to detail, every sip delivers the full character, complexity, and vibrancy of Dobrakava’s specialty coffee.