Paloma
Founded in 2018 in the very heart of Wrocław, Paloma is devoted to the craft of creating exceptional coffee. We roast beans for both espresso and alternative brewing methods, focusing on careful green bean selection, distinctive roast profiles, quality control at every stage of production, and environmental responsibility.
We also care about presentation – our packaging features a minimalist, elegant design that fits beautifully into any interior and works for any occasion.
1 - 25 of 25 available products
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Paloma - Juice & Joy Blend Filter 250 g
Manufacturer: PALOMA
Roasting date: 18.06.2026
Specialty-grade whole-bean coffee from Guatemala and Colombia, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of bubblegum, lychee, coffee blossom and elderberry.Origin: 80% Guatemala, 20% ColombiaProcessing method: 80% Natural, 20% Anaerobic with lychee and wine yeast, Honey.Variety: 80% Caturra + 20% CastilloCupping score: 88 / 100Store in a cold and dry space.
Paloma - Tanzania Sambewe Washed Omniroast 250 g
Manufacturer: PALOMA
Roasting date: 03.06.2026
Specialty-grade whole-bean coffee from Tanzania, roasted by the Polish roastery Paloma. Medium roast – perfect for all brewing methods. In the cup, you’ll find notes of cocoa, raisins, cranberry and orange.Origin: TanzaniaRegion: Songwe MboziProcessing method: WashedVariety: Bourbon, KT423Altitude: 1600 - 1700 m a.s.l.Cupping score: 88 / 100We roasted this coffee from Tanzania as an Omni Roast, which means it is perfectly suited for brewing both a sweet, juicy filter coffee and a fruity, balanced espresso or moka pot coffee - RoasteryABOUT THE FARMSambewe AMCOS was established in 2018, when several groups of smallholder farmers—including Lungwa, Nansama, Sambewe, and Mandelewo—joined forces to create a single organisation.Farmers deliver freshly harvested, red coffee cherries between 11:00 and 18:00. The pulping machine is only started once a large enough batch has been collected to allow for at least 2 hours of continuous operation. In the meantime, further deliveries arrive to maintain the workflow until approximately 19:00. After the pulp is removed, the beans are sorted by density in water channels into different grades: P1, P2, P3, lighter fractions, and so-called "pods" (the lowest grade).The coffee then ferments for 12–24 hours, after which it is thoroughly washed and soaked for another 8–12 hours. Finally, it is moved to drying tables, where it rests for 7 to 14 days until it reaches the appropriate moisture level.Store in a cold and dry space.
Paloma - Colombia Golden Huila Washed Filter 250 g
Manufacturer: PALOMA
Roasting date: 18.06.2026
Specialty-grade whole-bean coffee from Colombia, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of raspberry, oat milk and walnut.Origin: ColombiaRegion: HuilaProcessing method: WashedVariety: Castillo, CaturraAltitude: 1200 - 1800 m a.s.l.Cupping score: 84 / 100Golden Huila is produced by a cooperative from the Huila coffee-growing region, a project that brings together more than 3,000 families engaged in coffee cultivation in central Huila. The coffee beans are carefully selected by young people, the children of coffee farmers, who have been trained to complement the knowledge they inherited from years of family experience in coffee growing.Store in a cold and dry space.
Paloma - Ethiopia Idido Natural Filter 250 g
Manufacturer: PALOMA
Roasting date: 19.06.2026
Specialty-grade whole-bean coffee from Ethiopia, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of strawberry, peach, pear and dark grapes.Origin: EthiopiaRegion: YirgacheffeProcessing method: NaturalVariety: Heirloom, Kurume, DegaAltitude: 2100 - 2300 m a.s.l.Cupping score: 86 / 100ROASTER’S NOTESometimes I’m not sure whether I’m cupping an Earl Grey with lemon or this Ethiopian coffee. Extremely tea-like, clean and transparent. It’s best to give it two weeks after roasting – it gains a lot with time!V60 RECIPECoffee dose – 19 gWater dose – 50 g → 300 gGrind size:8.4 EK43; 23 clicks ComandantePlace the filter in the V60 and rinse it with a strong stream of water so it adheres well to the walls.Grind the coffee, add it to the V60, and level the coffee bed.Pour 50 g of water, aiming at the dry spots to wet everything thoroughly. If the coffee is very fresh (foaming a lot when it contacts water), you can extend the bloom to 2 minutes or add an additional bloom at 1:00 (pour another 50 g and wait until 2:00).At 1:00 (or 2:00), start pouring into the very center of the V60 (circles about the size of a 5-złoty coin), using circular movements at a pace of 6–8 g per second (slightly below the second enlarged dot on the Acai kettle), keeping the water stream just below the point where the stream breaks.When you reach 250 g, lower the kettle to about 3 cm above the water surface (you no longer need circular movements) and finish pouring to 300 g.Perform a shake while holding the narrowing at the base of the V60 (both horizontally and vertically). If the coffee drains too quickly, give it a swirl.The total brew time should be 2:30–3:00, or 3:30–4:00 if you use the extended/additional bloom.Store in a cold and dry space.
Paloma - Brazil San Rafael Natural Espresso 250 g
Manufacturer: PALOMA
Roasting date: 03.06.2026
Whole-bean specialty coffee from Brazil, roasted by Paloma roasting brand. Dark roast, perfect for espresso machines and moka pots. The flavour of the brew resembles cocoa, almonds and dark chocolate.Origin: BrazilRegion: Cerrado MineiroVariety: Catuaí, Mundo NovoProcessing: NaturalCupping score: 81 / 100Altitude: 800 - 1300 m a.s.l.The San Rafael export company, with which Paloma collaborates regarding coffee from Brazil, offers solutions to coffee growers, creating value for their businesses in the Cerrado Mineiro region. Its values are ethics, excellence, transparency, sustainable development, and reliability in relationships with producers and coffee production. One of its goals is to ensure even higher quality in product preparation, both in large and small batches, and to produce higher quality coffee, constantly surpassing itself.ROASTER'S OPINIONSometimes you are fed up with all these fireworks, fermentations, and infusions—perhaps you don't even know what they mean by washed coffee, as they surely wouldn't give you dirty coffee anyway. You just want coffee. But a good one. Here it is. 18 g of coffee, 36 g yield in 25 seconds.Store in a cold and dry space.
Paloma - Rwanda Ikivuguto Natural Filter 250 g
Manufacturer: PALOMA
Roasting date: 18.06.2026
Specialty-grade whole-bean coffee from Rwanda, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of apricot, hazelnut, cocoa, peach, orange and walnut. Origin: RwandaRegion: Kizi RiftProcessing: NaturalVariety: Red BourbonAltitude: 1550 - 1900 m a.s.l.Cupping score: 86 / 100Ikivuguto is produced by a family-owned exporter from the Rutsiro coffee-growing region in Rwanda. This group of coffee micro-producers operates on a collaborative model that allows them to deliver their beans directly to roasters. They focus on cup quality, environmental and economic sustainability, and supply chain transparency.They achieve this by working vertically—from farm to roastery—as a single team. Their goal is sustainable coffee production, creating high-quality microlots, and ensuring fair prices for farmers. Through transparency and teamwork, they improve the quality of life for producers and their families while providing added value to roasters.Store in a cold and dry space.
Paloma - Etiopia Furla - Drip Bag 12 g
Manufacturer: PALOMA
A drip bag is a pocket-sized dripper filled with specialty coffee, sealed in an airtight sachet. It's a perfect choice for anyone who doesn't want to give up their favorite coffee, no matter where they are. Discover the convenience and flavor of drip bags today!In this package, you will find coffee from Ethiopia with notes of chamomile, bergamot, jasmine and apple.Country: EthiopiaRegion: SidamoVariety: HeirloomProcessing: WashedCupping score: 86 / 100Altitude: 1500 - 1800 m a.s.l.Furla is produced by a family-owned export company from the Sidama coffee-growing region in Ethiopia. The story of this family export business began with two brothers involved in coffee production in the Bensa area of Sidama. Today, they own their own farms and work with affiliated farmers. They handle coffee from all coffee-growing regions and across different grades, ranging from the Gourmet segment to the Specialty segment. The company remains family-owned and boasts more than 20 years of experience.Store in a cold and dry space.
Paloma - Indonesia Gayo Wet Hullet Filter 250 g
Manufacturer: PALOMA
Roasting date: 23.04.2026
Specialty-grade whole-bean coffee from Indonesia, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of marzipan, buttery cookies, smoked plum and blackberries.Origin: IndonesiaRegion: Gayo, AcehProcessing method: Wet HulletVariety: Gayo 1, Gayo 2Altitude: 1200 - 1600 m a.s.l.Cupping score: 85 / 100ABOUT THE REGIONThe Gayo coffee region in Aceh, Indonesia, is famous for some of the best Arabica coffees in the world. It all began at the beginning of the 20th century, when around 1908 the Dutch colonial authorities brought Arabica seedlings to the Gayo highlands.Today, Gayo coffee is grown mainly in three regions: Central Aceh, Bener Meriah, and Gayo Lues. This place has ideal growing conditions - fertile volcanic soils, hilly terrain, a cool climate, and regular rainfall. Thanks to this, the coffee from there is of truly high quality.After colonial times, cultivation was taken over by local, small-scale farmers who continue this tradition to this day, often using natural, sustainable methods and shade-grown cultivation.For the inhabitants of Gayo, coffee is more than just a product - it is the foundation of life. It supports virtually every family and is strongly tied to their culture and identity.After harvesting, the fresh coffee cherries are processed immediately. The first step is sorting using the flotation method (known as "rimbang") - the cherries are thrown into water, which causes the ripe, heavier (meaning good) ones to sink, while the immature or damaged ones float to the surface and are discarded. This is a simple, traditional, but very effective method.Store in a dry and cool place.
Paloma - Brazil Espresso Blend Natural Espresso 250 g
Manufacturer: PALOMA
Roasting date: 14.05.2026
Whole-bean specialty coffee from Brazil, roasted by Paloma roasting brand. Dark roast, perfect for espresso machines and moka pots. The flavour of the brew resembles 70% chocolate, walnut and dried pear.Origin: BrazilRegion: Cerrado MineiroVariety: Catuaí, Mundo NovoProcessing: NaturalCupping score: 81 / 100 Store in a cold and dry space.
Paloma - Guatemala Meissa by Alex Herrera Natural Anaerobic Filter 250 g
Manufacturer: PALOMA
Roasting date: 24.04.2026
Specialty-grade whole-bean coffee from Guatemala, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of rum, caramel and passionfruit.Origin: GuatemalaRegion: AtitlánFarm: PampojilaProcessing method: Anaerobic, Natural, sleeping bagVariety: CaturraAltitude: 1480 - 1800 m a.s.l.Cupping score: 88 / 100ABOUT THE PRODUCENTAlex Herrera is a fifth-generation representative of a Guatemalan coffee family, with deep roots in the mountains of the Atitlán volcano. He has been connected to coffee since childhood, accompanying his parents in its cultivation and processing, learning every detail that makes this bean unique. His technical education and international experience have allowed him to combine family tradition with new trends in production and marketing, ensuring high quality, traceability, and sustainable coffee sourcing.His passion and leadership reflect a balance between a love for the land and innovation in processes, strengthening the value of the family coffee and preparing it for the demands of the global market. Every microlot produced by Alex and his family reflects respect for the environment, the community, and the history of coffee cultivation in Guatemala.This commitment is visible on every farm they manage. Los Andes, acquired in 2024, restores the history of an estate connected to Panama since the 19th century, and today combines tradition with modernity in producing exceptional coffees at the foot of the volcano. On the other hand, Pampojilá, located in the upper part of the volcano above the lake, with volcanic soils and a natural mist that protects the coffee trees, was renovated by the Herrera family in 2012 and continues to offer coffees with an exceptional taste and a rich, century-old history.ROASTER OPINIONA balanced and very complex ferment—a bit of tropical fruit, a bit of port wine, and dark chocolate to top it off? You can experiment with it and constantly find something new.V60 RECIPECoffee dose – 19gWater dose – 50g > 300gWater temperature – 88-90°CGrind 8.4 EK43; 23 clicks Comandante.Place the filter in the V60, rinse it under a thick stream of water so that it adheres well to the walls.Grind the coffee, dose it into the V60, and level the coffee bed.Pour 50g of water, aiming at the dry parts to wet everything thoroughly. If the coffee is very fresh (foams intensely upon contact with water), you can extend the pre-infusion to 2 minutes or perform an additional one at 1:00 (pour another 50g and wait until 2:00).At 1:00 (or 2:00), start pouring, aiming right at the center of the V60 (circular movements the size of a 5 PLN coin), maintaining a pace of 6-8g per second (this is slightly below the second enlarged dot on the Acaia scale) and keeping the water stream just below the point where the stream breaks.Once 250g is poured, lower the stream to about 3 cm above the water surface (you no longer need to make circular movements) and finish pouring at 300g.Perform a shake holding the narrow part at the base of the V60 (horizontally and vertically). If the coffee draws down too quickly, do a swirl.The total time should be 2:30-3:00, or 3:30-4:00 with the additional/extended pre-infusion. Try pre-infusion with water at a temperature of 70-80°C or discard part of the pre-infusion water—you will see a big difference, experiment! This coffee also makes a mega good espresso brewed at a 1:3 ratio!Store in a dry and cool place.
Paloma - Kenya Matunda Washed Filter 250 g
Manufacturer: PALOMA
Roasting date: 03.06.2026
Specialty-grade whole-bean coffee from Kenya, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of lemon, raspberry, caramel and chocolate.Origin: KenyaRegion: Nyeri CountyProcessing method: WashedVariety: SL28, SL34, Ruiru 11, BatianAltitude: 1500 - 1900 m a.s.l.Cupping score: 85 / 100Matunda is produced by a cooperative made up of a large number of farmers. Founded in 2009 and supported by the government, it aims to meet the needs of Kenyan coffee growers who want greater control over marketing and their own production in order to achieve higher net profits, as well as to address the various challenges faced by the coffee sector in terms of production, quality, and marketing.ROASTER’S NOTEA very classic washed Kenya – citrus acidity reminiscent of oranges and lemons with raspberry in the background, transitioning into sweetness and a light caramel aftertaste. Perfect for everyday drinking if you enjoy washed coffees!AEROPRESS RECIPECoffee dose – 16 gWater dose – 230 gGrind size: 7.8 EK43; 22 clicks ComandantePlace one filter in the cap, screw it onto the base, and place the Aeropress on a server. (Rinsing the filter with water is not necessary.)Grind the coffee and add it to the Aeropress, leveling the bed of coffee.Pour 50 g of water in a high stream, give it a strong swirl, and wait 1 minute.At 1:00, start pouring the remaining water up to 230 g using the thickest stream possible with circular movements.Immediately remove the Aeropress from the scale, gently press the plunger about 1 cm in and break the crust by swirling the Aeropress (hold the plunger so pressure doesn’t push it out!).At 3:00, begin pressing slowly until you hear a hissing sound. This should take at least 40 seconds.Store in a cold and dry space.
Paloma - Honduras La Cascada Natural Filter 250 g
Manufacturer: PALOMA
Roasting date: 18.06.2026
Specialty-grade whole-bean coffee from Honduras, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of dark rum, apricot and fermented forrest fruits.Origin: HondurasRegion: MontecillosProcessing method: NaturalVariety: Bourbon, CatuaiAltitude: 1730 m a.s.l.Cupping score: 86 / 100Store in a cold and dry space.
Paloma - Best Time Blend Omniroast 250 g
Manufacturer: PALOMA
Roasting date: 19.06.2026
Specialty-grade whole-bean coffee from Colombia and El Salvador, roasted by the Polish roastery Paloma. Medium roast – perfect for all brewing methods. In the cup, you’ll find notes of chocolate, brown sugar, red apple and muscovado.Origin: 80% Colombia, 20% El SalvadorProcessing method: 80% Washed, 20% NaturalVariety: 80% Castillo, Caturra + 20% BourbonCupping score: 83 / 100Store in a cold and dry space.
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Paloma - Brazil Agnaldo Natural Filter 250 g
Manufacturer: PALOMA
Roasting date: 15.07.2026
Specialty-grade whole-bean coffee from Brazil, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of apple, white wine, white grapes, lemon and cocoa nibs.Origin: BrazilRegion: Cerrado MineiroProcessing method: NaturalVariety: Red CatuaiCupping score: 86 / 100Farm: Glória, Agnaldo Alves & FamilyAltitude: 1105 m a.s.l.In search of new horizons, Geraldo Alves and Marina left their homeland in 1990 with their son Agnaldo to make a fresh start. They had no car or access to electricity, yet with courage and determination, they began growing coffee. Every single tree was planted by hand – as a symbol of effort and faith in the future. Over the years, Café Alves became a family legacy built on quality and tradition, which is now continued by three generations, united by the same passion – coffee.ROASTER'S OPINION"You know, I don't like Brazil, they're all bitter, nutty, probably low qual..." STOP! For people like you, we have our Agnaldo. It has what you don't expect from Brazilian coffees – a good acidity and fruitiness – but it also has what you appreciate in Brazils – balance and a profile that is more familiar. Ideal to start with if you are getting into specialty and alternative brewing after drinking traditional brewed coffee, or just simply as a good, everyday option.Store in a cool and dry place.
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Paloma - Brazil Mantiqueira Natural Espresso 250 g
Manufacturer: PALOMA
Roasting date: 18.06.2026
Whole-bean specialty coffee from Brazil, roasted by Paloma roasting brand. Dark roast, perfect for espresso machines and moka pots. The flavour of the brew resembles chocolate, cocoa, honey and dark forest fruits.Origin: BrazilRegion: Cerrado MineiroVariety: Catuaí, Mundo NovoProcessing: NaturalCupping score: 83 / 100 Altitude: 900 - 1300 m a.s.l.Store in a cold and dry space.
Paloma - Costa Rica Nacasepa Washed Filter 250 g
Manufacturer: PALOMA
Roasting date: 10.04.2026
Specialty-grade whole-bean coffee from Costa Rica, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of apple, cinnamon bun, plum and chocolate.Origin: Costa RicaRegion: TarrazuProcessing method: WashedVariety: Catuai, Red Catuai, CaturraAltitude: 1500 - 1800 m a.s.l.Cupping score: 85 / 100Store in a cold and dry space.
Paloma - Burundi Nyagishiru Natural Filter 250 g
Manufacturer: PALOMA
Roasting date: 03.06.2026
Specialty-grade whole-bean coffee from Burundi, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of passion fruit, aloe, grapes and melon.Origin: BurundiRegion: MuyingaProcessing method: NaturalVariety: Red BourbonAltitude: 1600 - 1750 m a.s.l.Cupping score: 86 / 100ABOUT THE COFFEEThis batch of coffee was produced at the Nyagishiru Washing Station (CWS), located near the Ruvubu River in the Buhinyuza commune (Muyinga province) in northeastern Burundi. This is a hilly region situated at an altitude of approximately 1500–1800 m a.s.l., featuring fertile, volcanic soils. The Nile flows through this area, and the Ruvubu National Park is located nearby.The Nyagishiru station is owned and managed by Matsitsi Trading Coffee SU (MATRACO). The company was founded in 2015 by Zuberi Matsitsi. Its primary goal is the production and promotion of specialty coffees for the international market. Matsitsi himself is an experienced coffee producer, owning over 7,000 coffee trees. In addition to Nyagishiru, MATRACO operates two other stations in the Kayanza region.Importantly, coffees from these stations have repeatedly won the prestigious Cup of Excellence competition (in 2013, 2014, 2015, and 2017).Store in a cold and dry space.
Paloma - Mexico Chabela Decaf Washed Filter 250 g
Manufacturer: PALOMA
Roasting date: 15.07.2026
Specialty-grade whole-bean coffee from Mexico, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of dried pear and plum, crumb topping, red apple.Origin: MexicoRegion: ChiapasProcessing method: Washed Method of decaffeination: Mountain Water ProcessVariety: Bourbon, Catimor, Garnica, TypicaAltitude: 1100 - 1300 m a.s.l.Cupping score: 83 / 100ABOUT THE REGIONChabela is produced by an exporter based in the Chiapas coffee-growing region of Mexico. Established in 1980, this exporter was the first decaffeinated coffee producer in Latin America, utilizing industry-leading technology for process analysis to achieve the highest quality and bean yield. Their water extraction method achieves over 99% decaffeination. This process was patented in 1987 and received organic certification in 2003. Their business ethics are defined as a strategy where commitments and responsibilities are upheld toward key stakeholders: customers, employees, shareholders, suppliers, creditors, competitors, the local community, and government bodies.ROASTER'S OPINIONWhen you’re already jittery from caffeine but still want more, grab this coffee. It features an unconventional and highly satisfying profile—plum with cinnamon, notes of chocolate-covered cherry, and a finish that reminds you of a freshly baked cookie.V60 RECIPECoffee dose: 19gWater dose: 50g > 300gWater temperature: 93°CGrind size: 8.4 (EK43); 23 clicks (Comandante)Place the filter in the V60 and rinse it under a heavy stream of water to ensure it adheres well to the walls.Grind the coffee, pour it into the V60, and level the grounds.Pour 50g of water, aiming for any dry spots to ensure everything is thoroughly saturated. If the coffee is very fresh (foaming intensely), you can extend the bloom (pre-infusion) to 2 minutes, or perform an additional bloom at 1:00 (pour another 50g and wait until 2:00).At 1:00 (or 2:00), start pouring into the center of the V60 (using circular motions about the size of a small coin). Maintain a flow rate of 6-8g per second (slightly below the second enlarged dot on an Acaia scale) and keep the stream of water just below the point where the flow begins to break.Once you reach 250g, lower the kettle so the spout is about 3 cm above the water surface (you can stop the circular motions now) and finish pouring at 300g.Perform a "shake" by holding the base of the V60 (moving it horizontally and vertically). If the water flows through too quickly, perform a "swirl" instead.Total brew time: 2:30–3:00 (or 3:30–4:00 with an extended/additional bloom).Store in a cold and dry space.
Paloma - Lychee blend - Drip Bag 12g
Manufacturer: PALOMA
A drip bag is a pocket-sized dripper filled with specialty coffee, sealed in an airtight sachet. It's a perfect choice for anyone who doesn't want to give up their favorite coffee, no matter where they are. Discover the convenience and flavor of drip bags today!In this package, you will find coffee with notes of pear cider, lychee and strawberry.Country: BlendVariety: 80% Anacafe, Bourbon, Catuai, Icatu, 20% CastilloProcessing: 80% natural, 20% Anaerobic with lychee and wine yeast, Honey.Cupping score: 88 / 100Store in a cold and dry space.
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Paloma - Berry Jam - 1 Sachet 12 g
Manufacturer: PALOMA
A drip bag is a pocket-sized dripper filled with specialty coffee, sealed in an airtight sachet. It's a perfect choice for anyone who doesn't want to give up their favorite coffee, no matter where they are. Discover the convenience and flavor of drip bags today!In this package, you will find coffee from Colombia with notes of blackberry, apple, passionfruit and forest fruits, really sweet.Country: ColombiaVariety: Caturra, CastilloProcessing: washed & anaerobic with passion fruit and wine yeast, honey & anaerobic with blackberries and wine yeast, washedCupping score: 88 / 100Altitude: 1200 - 1800 m a.s.l.Store in a cold and dry space.
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Paloma - Colombia Santa Monica Red Fruits Honey/Anaerobic Filter 200 g
Manufacturer: PALOMA
Roasting date: 24.04.2026
Specialty-grade whole-bean coffee from Colombia, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of red fruits, cherry and mango.Origin: ColombiaRegion: ArmeniaFarm: Santa MonicaProcessing method: Anaerobic with red fruits and wine yeast, Honey Variety: CastilloAltitude: 1450 - 1500 m a.s l.Cupping score: 89 / 100ROYAL BEANSWhat’s behind the name Royal Beans? If Speciality beans are the pinnacle of coffee, our Royal Beans reach the Himalayas! In this series, we present the very top of the coffee pyramid, the crème de la crème, as precious as crown jewels. Anaerobic, Gesha, Nanolot, Lychee – what does it mean to go beyond the ordinary? – Royal Beans is a selection of coffees chosen by us from various roasters – they share exceptional flavor, limited production, unique processing methods, and the highest quality. A treat for coffee connoisseurs (and those aspiring to be)!Store in a cold and dry space.
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Paloma - Colombia Sudan Rume Finca Amigos Double Fermentation Washed Filter 200 g
Manufacturer: PALOMA
Roasting date: 15.05.2026
Specialty-grade whole-bean coffee from Colombia, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of caramel, milk chocolate, rose and oolong tea.Origin: ColombiaRegion: La Arboleda, Jardin, AntioquiaFarm: Finca AmigosProcessing method: Double fermentation, washedVariety: Sudan RumeAltitude: 1741 - 1950 m a.s.l.Cupping score: 85 / 100The Fincamigos project was created to produce exceptional, exotic coffees while employing individuals who previously worked at the Cooperative. Launched in 2018, the project has had a significant impact on the region.ABOUT THE COFFEEThis coffee underwent a double fermentation process: first, for 36 hours as whole cherries, and then, after depulping, it was subjected to dry fermentation for another 36 hours. Following this process, the coffee was sun-dried on raised beds until it reached a moisture level of 11%.Store in a cold and dry space.
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Paloma - Ethiopia Tracon Washed Filter 250 g
Manufacturer: PALOMA
Roasting date: 15.07.2026
Specialty-grade whole-bean coffee from Ethiopia, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of lemon, white flowers, raspberry and sugar.Origin: EthiopiaRegion: Oromia, GujiProcessing method: WashedVariety: HeirloomAltitude: 1900 - 2100 m a.s.l.Cupping score: 85 / 100This coffee comes from various farms located in the Guji, Sidamo, and Yirgacheffe regions of Ethiopia:Guji Region is located in the southern part of the country, in the Oromia region. Until recently, it was administratively part of Sidamo, but it now functions as a distinct coffee region. The area is largely forested and offers excellent conditions for growing Arabica. Coffee trees grow here at altitudes above 1,500 meters above sea level, in fertile, well-drained soils of volcanic origin that require little fertilization. The climate is warm but moderated by the altitude, with annual rainfall of 1,500–2,500 mm spread over about nine months. Temperatures usually remain within the range of 15 to 24°C. Over the past few decades, Guji has established its position as one of the most recognized and valued coffee-producing regions in Ethiopia.Sidamo is recognized as the largest coffee region in Ethiopia. It encompasses the fertile highlands located south of Lake Awasa in the Rift Valley. Crops are situated at altitudes ranging from 1,500 to 2,200 meters above sea level, which promotes slower ripening of the coffee cherries in a cooler climate. As a result, coffees from this region stand out with their natural sweetness and pleasant acidity. Highly fertile soils and annual rainfall of 1,200 to 2,000 mm create ideal conditions for growing high-quality coffee.Yirgacheffe lies in the central part of the Gedeo zone in southwestern Ethiopia. This region is famous for producing coffees of exceptional quality, which is influenced by fertile soils, a tropical climate, and high-altitude plantations, often exceeding 2,000 meters above sea level. Due to the altitude of the crops, local coffees are classified as SHG (Strictly High Grown) or SHB (Strictly Hard Bean). This means that the cherries ripen more slowly, allowing the plants to deliver nutrients to the beans for a longer period. The result is a more complex and distinct flavor profile, with a characteristic intensity of aromas.Store in a dry and cool place.
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Paloma - Kenya Matunda - Drip Bag 12g
Manufacturer: PALOMA
A drip bag is a pocket-sized dripper filled with specialty coffee, sealed in an airtight sachet. It's a perfect choice for anyone who doesn't want to give up their favorite coffee, no matter where they are. Discover the convenience and flavor of drip bags today!In this package, you will find coffee from Kenya with notes of lemon, raspberry, caramel and chocolate.Country: KenyaRegion: Nyeri CountyVariety: SL28, SL34, Ruiru 11, BatianProcessing: WashedCupping score: 85 / 100Altitude: 1500 - 1900 m a.s.l.Matunda is produced by a cooperative made up of a large number of farmers. Founded in 2009 and supported by the government, it aims to meet the needs of Kenyan coffee growers who want greater control over marketing and their own production in order to achieve higher net profits, as well as to address the various challenges facing the coffee sector in terms of production, quality, and marketing.Store in a cold and dry space.
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Paloma - Low Caf Coffee - 1 saszetka 12 g
Manufacturer: PALOMA
A drip bag is a pocket-sized dripper filled with specialty coffee, sealed in an airtight sachet. It's a perfect choice for anyone who doesn't want to give up their favorite coffee, no matter where they are. Discover the convenience and flavor of drip bags today!In this package, you will find coffee from Mexico and Colombia with notes of raspberry, jasmine and apricot.Country: Mexico and ColombiaRegion: Chiapas & ArmeniaFarm: Santa MonicaVariety: Bourbon, Catimor, Garnicam, Typica & CastilloProcessing: Water decaffeinated & anaerobic+red fruits+wine yeast, honeyCupping score: 85 / 100Altitude: 1100 - 1800 m a.s.l.ROASTER'S OPINIONYou don't want to admit it, but your heart is stabbing, your pulse is high, the stress is superhuman, sounds are visible, and colors are audible? If you already drink this much coffee, you can consume less caffeine and still have it turbo delicious. You no longer have to count the hours until sleep like a doomed soul; just go ahead and have a cup, and your mood will be grand.RECIPEPrepare: a cup (up to 200 ml, ideally around 150 ml), hot water at a temperature of 92–96°C, and a coffee drip bag.Open the packaging: uncover the top part of the paper drip bag, take it out, and gently unfold the paper wings. Hang them over the rim of the cup.Rinse: pour a small amount of hot water (approx. 10–20 ml) onto the ground coffee to "rinse" it and release the aroma. Wait 10–15 s.Brewing: slowly pour the rest of the water up to the level of the cup (up to 200 ml in total, optimally around 150 ml), pouring in stages of 30–40 ml and allowing about 10–15 s between pours.Extraction time: the whole process should take about 1:30–2:00 min. Once the desired level is reached, remove the drip bag and discard it.Serve: gently stir the coffee and serve immediately to preserve the full aroma.Store in a cool and dry place.
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