As a kid, I wanted to become a volcanologist because I was fascinated by the lava colors.

Then, after a visit to a Paris museum, I discovered Henri Matisse´s work.

At that very moment, I knew that I would become an artist and that I would live among freedom and colors.

I studied art, pedagogy, and fabric design.

I worked a lot with kids, painted, and traveled then I landed in Berlin, 12 years ago to focus on silkscreen prints.

In general, I start the day with a good coffee in Kreuzberg where I live.

I love the district´s multicultural atmosphere.

I go to my atelier on my bicycle.

It brings me inspiration: the city is reinventing itself continuously.

Worksites, graphic posters, and street art can be found everywhere.

It is very stimulating!

At night, I enjoy going outside with a beer bought in a Späti.

I might have a look at performances in really improvised spaces or I might grill sausages on the former Tempelhof field airport.

I create images with authenticity.

Each series comes from an artistic work.

It can be decorative, spiritual or autobiographic.

I use images to express my ideas and the way I feel the world.

I create everything with my hands, with intense colors and art paper.

Working with silkscreen enables me to give matter to images and to go beyond machine or digital printing.

Most important to me is to keep a human dimension in the creative process.

I want to express singularity while this world is mostly about productivity.

The silkscreen printing process provides me with so much inspiration.

Before each series, I am testing and checking the colours.

Each palette of colours is interesting and evokes a different story.

I created abstract pieces in which only colours, harmony and balance mattered.

Those pictures are made like visual poems.

Each hue connects to a shade and the whole thing is creating the artwork.

This series is also decorative because I am convinced that living with bright colours is a source of joy.

Fantastic idea!

Somehow, making a good coffee is Art!

"There is nothing more truly artistic than loving people"

(Van Gogh)

Between 2009 and 2013 as coffee hobbyists, we (the three founders) thought it would be fun to compete in the national barista championships, so we did.

Somehow all of us made it to the world stage and that is where we met with the fantastic world of specialty coffee.

In the same year, I (Szabolcs) competed in the World Cup Tasters Championship, the first-ever third-wave coffee shop opened in Budapest, located in a contemporary art and design store.

The small café later evolved into what we know today as Espresso Embassy, our first and most widely known business partner.

There is a new wave of young Indonesian coffee producers emerging, who constantly widening their perspectives by implementing new coffee processing techniques and farming methods.

Introducing Triyono, a young man leading the Koerintji Barokah Bersama Cooperative who's responsible for this amazing, anaerobically fermented and honey-processed lot.

It’s not your average Indonesian coffee, it is clean and acidic and it has a just-right amount of fermented fruity notes which makes a perfect balance.

The ever-changing nature of coffee and coffee processing fills us with excitement and keeps us constantly stimulated, it just doesn’t allow us to burn out.

We love working with subscriptions (we also have our own, domestic bi-weekly subscription system) as we receive so much feedback from all of you, coffee-lovers out there.

It gives us a boost to going on!

Direct feedback to justify we’re going on the right track is important for all of us, regardless of our profession.

Founded in 2015, we are among the very first specialty coffee roasters in Spain.

It was founded by Paloma and Marco (Spanish and Italian) who decided to make a big lifestyle change after living many years in London and working in different sectors (Paloma physiotherapy, Marco banking).

Before creating Puchero, we traveled for 1 year in Asia, USA and Mexico.

It was during our trip, to Vietnam, that we met Michael the founder of the NGO Filanthrope https://filanthrope.org (which helps empower indigenous ethnic communities through coffee) and the whole idea started taking off.

Thanks to Micheal, Puchero is all about seeking the best coffees we can find and sourcing unknown specialty coffee regions such as Laos.

We are a small but growing team of currently 7 people (Elena, Jaime, Laura, Sara, Armando, Paloma, and Marco).

In 2018, we started thinking about using the knowledge acquired in specialty coffee and applying it to a scene that we found way more commoditized than coffee: chocolate.

And here we are again, with a new product, but doing the same things: seeking the best cacaos, roasting it to perfection, and producing the best chocolate bars we can think of.

Paloma is from here and she really wanted to go back home.

I like Valladolid too.

Paloma’s family has a finca, countryside hotel, restaurant and an abandoned barn with chickens and sheep (there was a donkey too!).

So we converted the barn in the summer of 2015 and brought in the roaster, Micheal came over from Vietnam and stayed with us for 3 months to set it all up!

It was amazing, such an inspiring experience.

The nearest city is close to where we are in Valladolid..

Definitely recommend visiting Valladolid to experience "authentic" Spain, it's one of those cities that are not on the tourist maps!

Also, we're near the Ribera del Duero, if you like wine, it's the place to be!

So we threw the idea out to Micheal and he went: of course!

Let’s do it all again. So we bought the machines, he came over again for the whole summer and we started doing so many tests, roasts, chocolate bars, recipes. It was wonderful.

It’s like specialty coffee 10 years ago.

Dominated by either very large multinational or old-style traditional companies, there’s so much we can do and change.

So, we do the whole process ourselves.

We source the cacao beans, roast them, crack them, winnow them to separate the husk from the nibs, grind it with our stone grinders, temper it and mold the bar into our customized molds.

We make single-origin bars with nothing else than cacao and organic cane sugar and then lots of creations and collaborations such as cow butter bars, sourdough bread, pine nuts from here, and specialty coffee.

We also offer chocolate for bakeries, which they use for their fantastic creations (cookies, brownies, chocolate cakes!!)

Hey there Jerry!

Thanks for having us!

Well, we started just over a year ago and I have to say the learning never stops.

I feel we understand the product and our machinery more every day.

The love for the bean has only become even bigger.

Mostly, the more I know, the more there is still to be discovered.

Behind every door, there are 10 more doors :-)

It might sound a little cliché, but I think the coffee picks us.

We are still very small and it's great to only have to choose the samples that stand out.

We try to cuptaste as much as possible and now and again there’s just that one that pops out.

Haha, I love a simple recipe on the Aeropress.

Using the same recipe continuously allows me to really judge the roast.

It's the same coffee of a different roast date or just different coffees.

It’s a great insight in the roaster's head; 15g of coffee 250g of water at 90°C Classic 45g bloom for 30” twirl

Total extraction 2min

:-) Yes……..

There are too many to pick from, Belgium and especially Antwerp are blessed with so many amazing coffee spots.

“Digging

Playing

Understanding”