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. 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.