Free delivery from 900 UAH (to Nova Poshta branches and post offices and ROZETKA stores)
Kyiv City Roastery
How we choose coffee
Working with traders, importers, and colleagues
Most countries harvest coffee once a year, and this time is different for each region. Traders follow the cycle, visit farms in advance, taste the products, and arrange for delivery.
Our company cooperates with the best traders and importers of green beans in Ukraine. Thanks to this cooperation, you can taste the best coffee in the world.
Capturing of preliminaries, selection of lots for the next season
About six months before the actual purchase, large specialty farms send us pre-packages – samples of the early green coffee harvest. This is an important stage because it allows us to plan our assortment for the next season in advance. We conduct cupping, a professional coffee tasting, during which we evaluate the flavor profiles, aroma, acidity, balance, and other characteristics of each lot. Based on these tastings, we make decisions about pre-ordering specific beans. The selected lots will be delivered to Ukraine in approximately six months, after the harvest is complete and ready for export.
Waiting for green coffee
In addition to the grain that we order at the pre-shipment stage (before the shipment arrives in Ukraine), we also have the opportunity to choose coffee from the importer’s existing assortment. This allows us to respond flexibly to production needs and market demand. To do this, we receive samples of green coffee directly to our office or send our brand barista to the office of the trader. There, we carefully evaluate the flavor of the beans using the cappuccino method. It is at this stage that we make the final selection of varieties that will form our assortment.
Coffee arrived at the trader's place, repeated tasting (confirming our choice)
Finally, the coffee harvest arrives at the trader. This is an important stage, because it is now that we can make sure that the beans meet the previously received samples and our quality expectations. We go to the supplier again for a tasting. This is an opportunity to check the aromatic profile, balance, acidity, and other important characteristics. If the coffee confirms its quality and consistency in the cup, we finalize the deal and confirm the purchase. If there are significant deviations, we continue to search for an alternative batch that meets our standards.
Grain storage and logistics
After careful selection and purchase of green coffee from a trader, the beans are transported to our warehouse or roasting facility. We pay great attention to the delivery conditions: it is important to avoid exposure to moisture, temperature changes, foreign odors and damage. To do this, we work only with reliable logistics partners who have experience in transporting sensitive products. Upon arrival, the coffee is stored in rooms with a controlled microclimate: stable temperature, optimal humidity, and proper ventilation. This allows us to preserve the aromatic and flavor characteristics of the beans until they are roasted.
Roasting a sample, building a roasting profile, transferring the profile to a large roaster
After storing and stabilizing the beans, we move on to creating a roasting profile. First, we conduct a test roast of a small volume of coffee. This allows us to better understand how a particular bean behaves during heat treatment. Next, we taste the sample and analyze its key characteristics. Based on the results, we adjust the roasting parameters: temperature curves, phase duration, and profile development. This process is repeated until we get the optimal result. Once we have approved the profile, we scale it up to a large roaster to ensure consistent roasting quality in production volumes.
Roasting the batch, checking its quality and writing down information on descriptors for consumers
After the final approval of the profile, we proceed to roast a full production batch. Each such batch is subject to internal quality control: capping, flavor stability assessment, checking for compliance with the expected profile and the absence of defects. Based on this analysis, we form descriptors – a description of the taste and aroma characteristics of coffee. These are the descriptors you see on the packaging: they help you choose the flavor that best suits your preferences.
