There is one decision we rarely explain to our guests, but they always ask about it: why our own coffee. Why does Cossara, a place for couples, have its own house blend, unlike anything you can buy off a shelf? The short answer is that when one cup of coffee is poured four times a day for twelve couples across six months, it becomes one of the signatures of the place. And the signature has to mean something.
This article is about where our coffee comes from, who makes it, and why we keep it for guests only.
Why a house blend
When we opened Cossara in 2018, we started with ordinary hotel coffee — a standard blend from a large supplier. It was acceptable. But within a few months we noticed a pattern: guests asked about the brand because they liked it — but they did not like it enough to mention it in a review. It was "okay" coffee.
At the end of 2022 we began a conversation with a small Varna roaster — his own business since 2017, working only with small clients (one to three venues at most). In 2023 we developed our first house blend together — something to match our gastronomic style (fresh, light-medium roast, with high fruit acidity, not heavy or bitter).
The four origins
Our blend has four components, each with a role:
- Colombia (50%) — from the Huila region. Gives the body and a chocolate base. The "spine" of the blend.
- Ethiopia (30%) — from Yirgacheffe. Gives the floral aroma and a lemon-citrus finish. The "character".
- Brazil (10%) — from the Cerrado region. Brings nutty warmth and helps the extraction.
- Guatemala (10%) — from Antigua. Adds a light spice (cocoa-cinnamon) and complexity.
The partnership with the Varna roaster
Our partner roaster handles beans in small batches — about 5 kg per session. For our blend that means roughly 60 kg of coffee per month during the active season. The roast is medium-light, around 14 minutes in the drum at a final 215 °C. That is lighter than the typical Italian espresso roast (which goes to 220–225 °C).
By agreement we do not name our roaster. He does not want publicity — he works with us and a handful of other small clients, and prefers to keep it that way. We respect that.
What the roast process looks like
Every two weeks our roaster makes a fresh batch specifically for us. The day before, the beans are selected, checked for defects (count per 100 g, no more than 3 broken beans), and 30-gram pre-samples are pulled to calibrate the temperature.
The roast itself takes about 14 minutes from drum-in to drum-out. After that — six minutes of cooling in a special hopper, then 24 hours of resting for CO2 evolution. The beans are then packed into air-tight foil bags of 250 g and transported to Cossara within 48 hours of the roast.
Which means that when you have coffee on your terrace at Cossara, the beans are 5 to 10 days off the roaster. In a typical hotel or restaurant, the coffee is 30 to 60 days old. The difference in flavour is significant.
How it is served at Cossara
In the restaurant — classic espresso (28 ml of extraction over 25–28 seconds, 18 g dose). That is the default when you order "a coffee".
At breakfast — V60 (filter coffee, hand-poured) on request. It gives a more colourful profile, more visible fruit notes. Recommended for guests who drink coffee black.
During the summer months (June–September) — cold brew on your terrace. We start a 12-hour cold brew every evening for the next day — sweeter, lower acidity, perfect over ice with a slice of orange.
In the villa you will find a capsule machine (Lavazza Blue) with our own COSSARA capsules. That is for the moments when you do not want to wait — a cup of coffee in 30 seconds in the room.
Why we don't sell it outside Cossara
This is a principle, not a marketing trick. There are three reasons.
First — quantity. Our roaster makes about 60 kg per month for us — that is the upper edge of what he can do without losing quality control. If we start retail outside Cossara, either we have to change roaster or we have to compromise on quality.
Second — context. COSSARA Coffee is part of an experience — a cup on the terrace at sunset, next to a bottle of water at the dinner table, in your hand at breakfast with a sea view. Lifted out of that context, into a supermarket, it loses much of its meaning. We do not want to do that.
Third — exclusivity. There is a quiet pleasure in trying something not available everywhere. Our guests tell us that when they get home and drink ordinary coffee, they remember Cossara. That is a stronger connection than a packet on a shelf.
Bonus: a parting gift
For guests who would like one — we pack 250 g or 500 g as a parting gift. Price: €12 for 250 g, €22 for 500 g. This is not retail — it is a goodbye gesture.
The packaging is minimalist — a matte black box with COSSARA + roast year + packing date. The bean is from the latest roast — 5 to 10 days off the drum. We recommend opening within four weeks and finishing within six.
A small request
If you are reading this and you stayed with us last season, and you opened our blend at home — write to us with what you thought. We adjust the proportions every year based on feedback from the roaster and from guests. Ethiopia is at 30% this year (up from 25%) because most of you said the fruit notes were "very pleasant". If you agree, we will keep it. If not, we will move.
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