About KŌYŌ / History / BIO
Welcome to KŌYŌ Speciality Coffees
we are based in Aljezur, Algarve, Portugal.
KŌYŌ was founded by Gyula Illés in 2021 fulfilling a lifelong dream.
My goal is to present the best plantation coffees in the world according to the season.
To me these coffees are fascinating in themselves providing a complex and exciting taste experience.
At the same time, I consider it my goal to demonstrate that a well-made cup of coffee means much more than an experience. A cup of coffee is the result of a journey that begins on the plantation, continues in the roaster, and ends with the barista.
I consider it my mission to connect coffee consumers with farmers. Therefore, my goal is to make KŌYŌ the best coffee roaster in Portugal, thus actively contributing both to the recognition of the work of the farmers and to the flourishing coffee culture of the Algarve region and Portugal as a whole.
Where to buy our coffee:
Private person
Webshop: You can make your orders on the page labelled coffees
Wholesale orders
Email: wholesale@koyospecialitycoffees.com
Roastery
In addition to the quality and presentation of diverse tastes, one of the most important aspects of our offer is seasonality. That is why our offer is constantly changing. We only choose quality green coffees that reach our roasting plant as soon as possible after harvesting and processing. We store the green coffee in either vacuum bags or special Grain Pro bags under controlled conditions in a separate room until further use.
All the coffee we use undergoes a periodic quality check before it is packaged.
A multi-step protocol is used to control the quality of the green coffee and a separate protocol is used to control the quality of the roasted coffee, depending on the end use.
We only buy small quantities of each set of coffee to show different flavors from different producers. We don’t make blend’s at KŌYŌ Speciality Coffees.
Our coffee bags
We useing 100% sustainable, completely recyclable, carbon-neutral packaging with a high oxygen barrier (can be collected with plastic waste).
The easiest way for us to make an impact was by starting to reduce our own ecological footprint. We get bags at DCP, you can be sure that all the carbons emitted in production are compensated in full. This means we fill pouches care-free, knowing the bag keeps your coffee perfectly fresh, looks great and has zero impact on carbon emissions – without any extra cost.
About DCP:
By investing in CO2-reducing projects in coffee growing countries, the greenhouse gas emissions needed to produce coffee bags, can be completely compensated by reducing emission elsewhere. That way we balance out the negative effect production has on the planet. But it goes a lot further than that. Because we only work on projects with the Gold Standard certification, we ensure that – besides negating our carbon emissions – local communities benefit the most. This way we maximize sustainable development and improve health standards of even the poorest.
Roast
For roasting coffee, we use a PROBAT closed burner system roasting machine. This saves energy compared to open burner system machines. We have developed the roasting machine separately, according to our own needs, so we can control the roasting process even more precisely.
We taste every bach that we roast.
We create our own unique roasting recipe for each coffee. When designing the recipe, we also take into account the coffee variety and end use, so we roast our coffee used for espresso and filter with a separate profile. When designing roasting profiles, our goal is to preserve the basic clean and bright character, fruitiness, sweetness and pleasant bitter flavors of the coffees, so we adjust the profiles with due care.
History / BIO
Founder Gyula Illés:
In 2016 I moved to Aljezur, Portugal. After a few years break from the coffee industry I am starting a fresh new startup which fulfils a long held desire of mine. I started making the first steps towards KŌYŌ in April, 2020. Honestly, i missed enjoying quality coffee made with passion and love that had been a part of my life. I simply enjoy good coffee made with a complex and clean taste. Now I work hard to achieve this vision and it gives me great joy to be able to share this creation with others who also appreciate the specialty coffees from KŌYŌ. I am very excited that 2021 will see this project released.
I finished my education in 1993 and then had many years of working in restaurant hotels and cafes in Hungary. After this I was trained as a barista to get into coffee making. After some years, I was a competitor in national and international competitions and later was a judge and an independent coffee instructor.I was also the founder of the Koffein Akadémia barista school between 2007 and 2016.
Our Koffein Akadémia was a member of SCAE (SCA) for 4 years. Basic coffee trainings were started in 2007. We cooperated with companies such as Sara Lee, Semiramis, Bonomi, and Lamborghini, Café Perté, Segafredo, Quawa, Jura, and other coffee companies are also among our partners. In cooperation with them we can count a network of more than 1000 coffee houses, restaurants and other units in the catering industry countrywide, and abroad in Slovakia, and Romania.
Besides this, we hold regular trainings and offer professional support at the fuel stations of SHELL Hungary.
We had a fruitful and strong cooperation with the International Wine Academy, Chef Parade cooking school, KIVI Hospitality and Károly Gundel Trade and Hospitality industry vocational schools.
RESPONSIBILITIES AS A JUDGE
2013
HEADJUDGE : SHELL HUNGARY – Amateur Barista Championship
2012 13-14 APRIL
HEADJUDGE: Latte art, Cezve/Ibrik
TECHNICAL COORDINATOR : Cupping
TECHNICAL JURY MEMBER : National Barista Championship
2011 25-27 MARCH
TECHNICALJUDGE „Coffee in Good Spirit” – Amateur Barista Championship
EDUCATION AND TRAINING
2011-2012
TECHNICAL AND SENSORY JUDGE TRANING
SCAE (SCA) HUNGARY, Budapest
2009
CERTIFIER, BARISTA
Speciality Coffee Association of Europe, SCAE (SCA)
2008
CERTIFIED BARISTA
SCAE, (SCA), Frantz Grunwald master barista, Vienna, Austria
2006- 2007
BARISTA AND LATTE ART TRANING
SCAE, (SCA), Art Coffee,(Polland), Semiramis, Hungary
COMPETITION
2008
World Latte Art Championship, Copenhagen
2007
IV. Hungarian National barista Championship
PUBLIC APPEARANCES
2009-2011
BARISTA – THE COFFEE SPECIALIST – SHOW ON ATV COMMERCIAL TV CHANNEL
COFFEE AND HEALTH – TV SHOW ON DUNA TV CHANNEL
COFFEE BREWING TECHNIQUES AND TOOLS IN THE XIX-TH CENTURY – SHOW IN ON
TV2 COMMERCIAL TV CHANNEL
PROFESSIONAL PUBLICATIONS / INTERVIEWS
2009-2011
BLOGSPOT KOFFEIN AKADÉMIA: MUBENDE, Uganda “Wake Up- Coffee To Go!”
MAGAZINE KÁVÉKORZÓ:
Who Knows More About Tadessa Meskela?
Hungarian Baristas Can Apply For EU Certified Exams
Success Story From Chipas – Report From The World Of Coffee
Beyond Fair Trade – 100% Hawaii Kona Coffee
MAGAZINE „CHEF & PINCÉR”: What Can We Do For Developing Coffee Culture In Hungary?
ONLINE PALACSINTA KLUB: Grand Master Of Coffee Making
INFÓ VILÁG: Coffee Is Not Double And Not Even Black