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MLPrague conference x Rebelbean tasting set

Taste some great coffee with us! We have chosen some bestsellers and some brand new products for you. Use promo code REBELSOFMLP to get a 25% discount for any coffee bag in our current line-up. 


Zvolte variantu

Tasting set (Coffee + cookies)
0,01 Kč
Tasting set (Coffee + cookies) + Hario V60-02 plastic clear
214 Kč
Tasting set (Coffee + cookies) + Hario V60-02 plastic red
214 Kč

Welcome to our Rebelbean tasting experience, coming to you wherever you are! Get our special coffee degustation set made only for this occasion. As a bonus, you can add any standard 250 g or 1 kg bags of coffee to your order with a special 25% discount (use promo code REBELSOFMLP). This will get you more great coffee and make your shipping more efficient. Hurry up, this offer expires 31st of March. Also, MLPrague has one free standard pack for first 400 of you!



In the sample pack you will receive:

* Uganda Mikael AA (50g whole beans sample)

* Peru Juan Espinoza Carhuajulca (50g whole beans sample)

* My Daily Mix blend (15g tea pack sample)

* Vegan, chocolate cookies with maldon without any alergen made by our bakery (3x15g)

* Optional: you can get an easy hand brew tool Hario V60-02 plastic dripper for the best coffee tasting experience - just choose the option best suitable for you


Find all the details about coffees below. You will also have an exclusive access to our barista guided video for more detailed talk about us and this sample pack.


Uganda Mikael AA

Tasting notes: hazelnut, pear, toffee

Process. station manager: Mikael

Region: Bugisu, Mount Elgon

Process: Washed

Variety: SL 14, SL 28, Nyasald, KP423

Altitude: 1700-2100 masl

Importer: Bwindi Coffees

Last year, we had coffee from this processing station in the Underdog edition and through this project we invested 12 000Kč into portable handy screens for drying coffee. This year, thanks to planning production more than 6 months ahead and better logistics, we could higher the volume of the Ugandan coffee and make sense that the highest volume is going from Michael’s hands.

AA refers to a sorted part of the coffee with higher density, less percent of defects but most of all it is based on the size of the beans which is called “screen size” (higher than 18). As these factors also affect taste, coffee within this grade AA should be the highest quality because officially there is no higher grade (AAA is kind of a fiction because it refers to separated screen 19+). Moreover this lot is divided into “highland” and “midland” parts so the coffee from lower or higher altitude. In terms of taste there is not a big difference however the “highland” has more complex acidity and is more bright and light.

We decided to roast both gradually therefore one week in the line-up refers to a couple of dozens meters descending down the hill!


Peru Juan Espinoza Carhuajulca (Underdog project)

Tasting notes: cherry, nougat, elderflower

Farmer: Juan Espinoza Carhuajulca

Process: Washed

Region: Chirinos, Jaen, Cajamarca

Variety: Pache, Caturra Process: Washed

Altitude: 1875 masl

Importer: Falcon Specialty Coffees

About project Underdog

The word underdog means “a competitor thought to have little chance of winning a fight or contest” or "unlucky". In short, someone who may not have the best equipment or even the skills to grow the best coffee in the world. Maybe, for now! But he does not lack the courage and conviction to achieve that one day. Like a real rebel! And what kind of rebel community would we be if we didn't help him in his endeavour. Our goal and dream has always been to take part in more events on the farms, in the place of the origin of our coffees. Over time, we became increasingly aware of how important some of the values on which we build our brand are. Values such as community, sincerity, or sustainability.

This edition reflects all these values and thus illustrates our view of selected coffee, as well as what the motto #budrebel means. In this edition, we present farmers, with whom we gradually try to establish a lasting and strong relationship, without which you will hardly achieve sustainable quality. Most coffee farmers depend only on earnings from the harvest, which comes once a year. Therefore, the certainty that they have someone to sell coffee to is a basic precondition for their will to invest extra resources and efforts to improve the quality of their coffee.

We decided to help them in this as well, so part of the proceeds from these coffees went back into their hands. Whether in the form of premiums from the purchase price, or larger investments where needed. As the quality of coffee also depends on the quality of life of these farmers, in some cases the funds go not only to equipment for growing or processing coffee, but also, for example, to school fees, food or in the form of advances for future harvests.

Juan Espinoza Carhuajulca

Perhaps you could say, "The best at the end!" The last lot from the previous year's harvest, which we chose during our trip to Peru. In the end, keeping Juan was a very happy decision, because even more than a year after the harvest, it is not known at all on this coffee. And that's to say, only a fraction of coffees last to be stable for so long. Juan's approach, which seemed to us to be a very principled and purposeful man from the first impression, certainly deserves credit for this.

He has the care of the farm firmly in his hands, as he himself is an agronomist who previously led training in plant care and cherry processing. Which he didn't forget to repeat to us several times proudly during what he made us coffee in his "living room" during the evening visit. We were a little taken aback because he was brimming with energy and joy that we had come to see him and even almost convinced his wife to kill a hen tied to a pile of wood in their black kitchen in the corner and wanted to have dinner with us all. Which we would love to do, but after all, the sun had set by that time and we were quite groggy after traveling all day on farms. And we had another 2-hour jeep ride from the mountains home. Anyway, Juan is a man who made a great impression on us, just like Elvis, whom you may remember from before.

His farm has a total of 2 hectares and there are planted quite a lot of shrubs, about 8000 plants. Mostly Caturra, Mundo Novo, Pache and Catimor. Juan does not use any herbicides or pesticides or chemical fertilizers. This year, he would like to complete the establishment of an organic composting plant for the purposes of the entire farm and would also like to build a parabolic dryer - such a shelter with raised tables (sieves) for drying coffee. From this, of course, he promises above all more stable conditions for maintaining the quality and increasing it, as well as extending the life of his coffee. But as we can see in this example, this is perhaps not even necessary, because it is already doing a great job in this direction! It has to do with the grain drying curve, especially the speed of this process. The more stable the conditions and the slower the drying, the better. As for the processing of this lot, so what is very common in Peru, at least around Jaen, where we moved, is that the washed method is in some part a bit of a honey method.

After peeling the cherries, the farmers let the grains be easily fermented in the pulp in cement or tiled tanks for, say, 24-48 hours, and only then are the grains completely washed and dried. We would like to help Juan with his plans and finance his drying shelter from the Underdog project bank, so we hope we can do it! Given the current COVID-19 situation, there are more pressing issues and problems that are being addressed across the supply chain, but we believe that this will eventually succeed.


My Daily Mix blend

tasting notes: biscuit, acai, honey

40 % Ethiopia Mustefa Abakeno

varietal: Gibirinna & Serto (74110 & 74112)

process: Natural

40 % Peru Jaen

varietal: Mix

process: Washed

20 % Colombia Silvio Lopez

varietal: Castillo, Colombia, Typica

process: Washed

On the first place is the taste profile. Basically it is about rich sweetness but there is no lack of fruity aroma and nice acidity. Imagine pancakes with every layer spread with different marmalade. Bore is not the case. The advantage of a blend is in its complexity. That’s the point! As well as our other coffees this is also the omni roast. Therefore you do not have to limit the usage just for an espresso. We drink it on a batch brew every single morning. However the first thing in the morning is not turning on the espresso machine but a sound system. Music as well as coffee is simply a part of an every day! And this coffee that you are just holding in your hands right now defines the best our custom made playlist. In a basic principle it is also a blend. You are just blending different styles of music instead of coffee. Some parts are more sweet and the others are more sharp. Every member of our team took a part in making it and in one hand with the blend also the playlist will vary. So finally stop dialing just the grinder and dial in Spotify! 


Tune our sixth version of My Daily Mix playlist here!