About Dos Mundos
Dos Mundos; where does our name come from and why did we choose it? Dos Mundos means "Two Worlds" in Spanish. Two worlds because in our roastery the world of green coffee meets the world of roasted coffee, and the Spanish name because, in a large portion of the coffee-growing countries, Spanish is the predominant language.
Who are we?
It all started when our head roaster, Lukas, travelled to China. Surprisingly, he got extraordinary inspiration there in what we might call a Chinese copy of Starbucks. But it wasn't about a lot of whipped cream, but about filtered coffee in a lot of ways. It's been 8 years since then. A lot of things happened in those 8 years. One of the most important was that he met Adela. Both had a passion for gastronomy, and from that passion, the coffee roaster gradually developed. Now we have about 17 young people with us, who help us turn ordinary experiences into extraordinary ones. We are constantly trying to improve, we travel around the world to get inspired and we try a lot of novelties in the field of coffee preparation, we follow important personalities, we compete, we offer new ideas and experiences for our customers. And we really really enjoy it. Our main aim is to offer really good coffee. Our philosophy is to give our customers coffee of the utmost perfection. We are not a big roaster and our capacity is limited, so we do not need to sell our coffee to anyone. We work with people who have the drive, enthusiasm, taste and energy to take speciality coffee one step further.
Where do we get our coffee from?
We regularly taste coffee samples from the best regions of the world. In our offer, you will find coffee from all different corners of the world - from Guatemalan volcanoes in Central America, through the mountains of Ethiopia to the islands of Indonesia. We focus on coffee from specific farmers and select their best harvests. We are proud of some of long-term and deep-rooted collaborations with farmers. For example, we've already collaborated with Arnaud Causse for the sixth harvest in a row. In addition, we are separated from the farmer by only one intermediate, which personally flies to the farmer and oversees not only the quality of coffee and its processing but also the fair remuneration of farmers and the quality of their living conditions, as they are often in developing countries.