Origin & Traceability
Dabov
Brand Residency
The Source
Every bean comes from somewhere: a particular farm, a particular harvest, a particular year. For six months, together with Dabov, we follow that trail backwards: from the cup to the place where the coffee was still fruit.
About the residency
Coffee with an address
For six months we read a coffee’s address backwards, from the cup to the place. A particular farm, a particular harvest, a particular year: the season is about what it takes for that address to stay legible all the way to Sofia, and what is lost when nobody reads it.
The rubrics follow the same trail. We start from origin (the region, climate and soil behind a harvest), move through the bean’s journey from picking to cup, and arrive at the tasting notebook: how taste is read, and what the notes on a label actually mean.
A residency is an editorial season: the brand is the context of the stories, not their hero. And the conviction it shares with everything else in Slow Made City is simple. Knowing where something comes from is a form of slowness.
Rubric 01
Произходът
Stories from the farms and regions where coffee begins: the people, the climate and the soil behind each harvest.
Rubric 02
Пътят на зърното
The whole process from picking and processing through roasting to the cup, told plainly and with respect for the craft.
One Cherry, Three Futures
Same cherry, three completely different coffees. The processing method, washed, natural, or honey, shapes your cup more than you might think. Here's how to read those labels like a decision, not a category.
5 min read
Espresso Extraction Science: How Pressure, Temperature and Time Shape Your Cup
Nine bars of pressure. Ninety-two degrees. Twenty-seven seconds. These numbers transform espresso from temperamental mystery into controllable science. Understanding how pressure, temperature, and time interact reveals why some shots sing while others fall flat.
7 min readRubric 03
Дегустационна тетрадка
Sensory profiles and how to read a taste: what those notes on the label actually mean.
The Code on the Label: What Tasting Notes Actually Mean
Boysenberry, cocoa, jasmine, those words on your coffee bag aren't ingredients. They're a map to what's already hiding in the bean, waiting for anyone who knows how to listen.
5 min read
Coffee and Chocolate Pairing Guide: Finding Complementary Flavour Profiles
There's a moment when coffee meets chocolate - not by accident, but by design. Both share tropical origins and roasted complexity, creating natural harmony when paired intentionally.
5 min readRubric 04
Хората на извора
The relationships of trust between farmers, roasters and baristas that make a coffee traceable.
Rubric 05
Сезони и реколти
New lots and limited releases: the rhythm of the coffee year, told through Dabov's own selection.
Residency partner
Dabov residency at Slow Made City
Every residency is an editorial season: stories, people and places created together with the brand, not around it.