A delicate yet expressive coffee, showcasing floral brightness, juicy sweetness, and a refined cocoa finish.

This limited edition release celebrates the harmony between art and coffee. The Blooming Beans lot is a rare and carefully processed Natural Anaerobic Parainema, selected for its refined floral aromatics and vibrant fruit character.

To enhance the sensory experience, we collaborated with ceramic artist Anett Sáfrán to create a custom-designed aroma cup, tailored specifically to highlight the coffee’s complex bouquet. 

The Coffee – A Unique Expression of Parainema

Los Granadillos, a family-owned farm in San Fernando, Nueva Segovia, Nicaragua, has been cultivating high-quality coffee for over 50 years. Under the guidance of Jose Ivan Agurcia Martinez, the farm is dedicated to sustainable, eco-friendly practices, preserving biodiversity while producing exceptional coffee.

A Focus on the Parainema Variety

Parainema is a hybrid variety developed in Honduras as part of research programs aimed at improving disease resistance while preserving high cup quality. It originates from the Sarchimor family, blending the durability of Timor Hybrid with the delicate, complex acidity of Villa Sarchi. While initially bred for resilience, Parainema has gained recognition for its vivid fruit character, expressive floral notes, and layered sweetness.

Grown under shade at 1300-1450m, the cherries mature slowly, allowing their bright aromatics and deep complexity to develop. This lot undergoes natural anaerobic fermentation, where cherries are sealed in barrels for 72 to 360 hours. This controlled fermentation enhances juiciness and depth of flavor, resulting in a coffee with exceptional clarity and intensity. After fermentation, the beans dry on African beds for 20 days, alternating between sun and shade to ensure even drying and optimal flavor development.

The Aroma Cup – Shaped for Experience

Together with ceramic artist Anett Sáfrán, we have created a unique aroma cup designed to elevate the experience of filter coffee to an artistic level. During the design process, we incorporated the latest gastronomic and sensory research. Every element of the cup serves a functional purpose, aiming to enhance the coffee’s fruity and floral notes while allowing its aromas to fully unfold.

The project was mentored by Anita Nagy Bertók, with Nóra Tóth, founder of Hi New Beans, providing professional leadership.

About the Artist

Anett Sáfrán is a ceramic artist and industrial designer, specializing in ceramic design. She graduated from Moholy-Nagy University of Art and Design (MOME) and blends traditional craftsmanship with contemporary design language and innovative solutions.
Her refined yet distinctive style makes her work stand out in both gastronomy and the world of design objects.

A Shape Inspired by Sensory Research

The cup’s rounded form, curved bottom, and interior contouring are designed to concentrate and enhance the release of aromas.
With a capacity of 280 ml, the cup provides ample space for aromas to develop. For an optimal tasting experience, we recommend pouring 100 ml of coffee at a time. This allows the aromas to unfold, ensures balanced heat distribution, and keeps the cup comfortable to hold.

Wall Thickness and Sensory Perception

The thickness of the cup’s walls affects both heat retention and flavor perception. A thinner wall adjusts more quickly to the coffee’s temperature, while a thicker wall retains heat longer but may mute aroma intensity. A medium wall thickness strikes the perfect balance: it allows for quick temperature equalization while preserving the full depth of flavors. The handle-free design enables direct perception of heat and texture.

Rim Design and Flavor Experience

The cup’s gently curved, slightly inward-closing rim directs the coffee evenly onto the tongue and traps volatile aromas, enhancing the intensity of scents—especially fruity and floral notes. The precisely chosen rim thickness slows the coffee’s flow, allowing flavors to develop gradually and fully.

Material Choice and Coffee Aromas

Porcelain is an excellent heat-retaining and taste-neutral material that does not interfere with the coffee’s natural flavors.
Its smooth, glazed surface prevents residue buildup.

The Connection Between Color and Taste Perception

According to sensory research, warm tones—especially orange—enhance the perception of sweetness and elevate the overall coffee experience. Associated with sunlight and warmth, orange highlights fruity and citrusy notes. By combining orange with white, we ensure that the natural color of the coffee remains visible and perceptible.

Brewing Recommendations

V60 Pour-Over

Coffee: 18g
Water: 300g (94°C)
Grind Size: Medium-fine (similar to granulated sugar)
Total Brew Time: 2:30 – 3:00 minutes

Brewing Steps:

1. Bloom: Pour 50g of water evenly over the coffee bed. Gently stir to ensure all grounds are saturated. Wait for 30 seconds.
2. First Pour: Continue pouring in a controlled, circular motion until you reach 150g. This should take you to 1:00 minute.
3. Second Pour: Slowly and steadily pour the remaining water until you reach 300g, finishing at 2:00 minutes.
4. Drawdown: Allow the water to pass through the coffee. The brew should complete around 3:00 minutes.

AeroPress (Inverted Method)

Coffee: 20g
Water: 230g (92-93°C)
Grind Size: Medium-coarse (similar to table salt)
Total Brew Time: 2:00 minutes

Brewing Steps:

1. Preparation: Set the AeroPress in the inverted position and rinse the filter.
2. Bloom: Pour 50g of water, stir 5 times, and wait for 30 seconds.
3. Main Pour: Add the remaining 180g of water at 1:00 minute, then stir 3 times.
4. Seal & Flip: Secure the cap and filter, carefully flip onto a cup.
5. Press: Start pressing at 1:30 minutes, aiming for a slow, steady 30-second plunge.

Bypass AeroPress (Inverted Method)

Coffee: 22g
Water: 120g brew water + 100g bypass water (total 220g)
Grind Size: Medium-fine (similar to coarsely ground pepper)
Water Temperature: 87-89°C
Total Brew Time: 1:50 minutes

Brewing Steps:

1. Preparation: Place the AeroPress in the inverted position and rinse the filter.
2. Bloom: Pour 60g of water, stir 3 times, and wait for 30 seconds.
3. Main Pour: Add another 60g of water at 0:45 seconds, then stir again 3 times.
4. Seal & Flip: Secure the cap and filter, flip at 1:15 minutes, and place on a cup.
5. Press: Begin pressing at 1:20 minutes, completing in 20-30 seconds with steady pressure.
6. Bypass: Add 100g of hot water to the brewed coffee for a balanced cup.

The Art of Blooming Beans

This limited edition release is a celebration of sensory craftsmanship. Blooming Beans is not just a coffee—it’s an experience, enhanced by the custom-crafted aroma cup by Anett Sáfrán, where design and flavor come together in harmony.

Available for a limited time—discover the art of flavor.