BUDAPEST KÁVÉBAZÁR FESTIVAL
12/02/2025
For the first time ever, we’re stepping into Hungary’s vibrant coffee scene, and the atmosphere is nothing short of extraordinary!
For the first time ever, we stepped into Hungary’s vibrant coffee scene, and the atmosphere was nothing short of extraordinary!
On February 15-16, 2025, Millenáris Park transformed into Hungary’s ultimate coffee hub as it hosted the 15th Coffee Bar Bazaar, the nation’s leading coffee and beverage festival. The dynamic venue, known for its unique blend of industrial charm and modern flair, provided the perfect setting for an immersive coffee experience.
With over 40 exhibitors, the festival offered a rich array of coffee tastings, hands-on workshops, barista competitions, and creative flavor pairings. Whether you were a passionate coffee enthusiast or a seasoned industry professional, this event was an absolute must-visit, delivering fresh inspiration and unforgettable flavors at every turn.
Coffee Origins we had on the shop:
is a coffee from the Huila region of Colombia, grown at 1730 meters altitude by Rodrigo Sanchez on the La Loma farm. Bourbon Sidra beans are processed by cold washing. The taste offers notes of violets, blackberries, grapes and aromatic herbs.
a coffee from the Sidama region of Ethiopia, produced at the Rumu Damo farm by Daye Bensa. The beans come from the JARC 74112 variety and locally cultivated varieties, processed using the natural method. Tasting notes include jasmine tea, nectarine, peach, and honey.
is a coffee from the Kayanza province, Burundi, processed at the Ninga Washing Station. The beans come from the Bourbon variety and are processed using the Anaerobic Honey method. Tasting notes include plum jam, dried apricots, Oolong tea, and mandarin acidity.
a coffee from the Huila, Pitalito region of Colombia, produced at the Buenos Aires farm by Jonathan Delgado. The beans come from the Bourbon Aji variety and are processed using the washed method. Tasting notes include peach, pineapple, lemongrass, and vanilla.
is a coffee from the Circasia, Quindio region of Colombia, produced at the La Divisa farm by Sebastian Gomez. The beans come from the Gesha variety and are processed naturally, with the addition of wild citrus. Tasting notes include raspberry jam, tropical fruits, sage, and candied cherries. This coffee is recommended for filter preparation, due to its complexity.
a coffee from the Tolima region of Colombia, produced at the La Roma farm. The beans come from the Caturra and Castillo varieties, washed processing. Tasting notes include almonds, caramel, red fruits, and panela (raw Colombian sugar). This coffee is recommended for milk-based drinks due to its balance of sweetness and acidity.
Colombia Nestor Lasso is a coffee from the Huila, Pitalito region of Colombia, grown at an altitude of 1750 msl by producer Nestor Lasso. The beans come from the Ombligon variety and are processed using the Anaerobic Natural method. Tasting notes include cherry candy, blackberries, chocolate truffle, and red grapes.
is a coffee from the Quindio region of Colombia, produced by Edwin Noreña. The beans come from the Sidra variety and are processed using the Black Honey method. Tasting notes include mango, manna honey, sage, and lemongrass.