The story and the idea of the specialty coffee brand were born when I was 16 years old. I didn’t like coffee very much, primarily because of the taste. I always found coffee very bitter. It seemed strange that people would not care if their morning coffee was bitter.
I looked into the actual production processes, the roasting and, finally, the preparation. I found that roasting can make a difference in the taste. At the same time, I also discovered a lack of specialty coffee micro-roasters in Slovenia. And that’s why, in 2018, when I was still 17, the Banibeans brand was born.
![](http://banibeans.si/cdn/shop/files/FINAL_web_banibeans_feb2022_6590.jpg?v=1676917171&width=1500)
Roasting style
As roasting is the most critical part of coffee production, I pay a lot of attention to roasting. I swear by light roasting because it preserves the unique flavors in each coffee cherry. I only do one roast for each coffee (you can call it omni roast, but I don't like that expression—I prefer the filter roast).
Every coffee at Banibeans is roasted in a way that suits filter brewing. But that does not mean that our coffee is not tasty as espresso, especially if you like acidic and fresh coffee shots.
![](http://banibeans.si/cdn/shop/files/FINAL_web_banibeans_feb2022_6616.jpg?v=1678012342&width=1500)
Coffee facts about me (Luka, founder)
My favorite brewer: V60 or Orea
My favorite grinder: The Comandante
What I hate the most in specialty coffee: Cities with 0 specialty coffee shops
My top 3 roasters: DAK, Kawa, Three Marks Coffee
I like everything acidic: Beer, wine, coffee, food