Coffee

Specialty coffee beans from Brazil, roasted in Sweden by Johan & Nyström. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, and other pour-over brewing methods. Well-balanced coffee with distinct hints of chocolate, hazelnut and cherries. The beans come from the Brazilian Fazenda Ambiental Fortaleza farm, which for over a hundred years has been owned by the Croces. This coffee is the result of local cooperation between Marcus Croce and neighbouring farms. Thanks to that, the production takes place in a friendly atmosphere, while maintaining the ethical dimension of work with the utmost care of quality. The farm is located at the altitude between 900 and 1400 meters and cultivates such varieties as Bourbon, Mundo Novo and Catuai.

Specialty beans from Guatemala,, roasted at Heresy by the 2020 Polish Roasting Vice-Champion. Light roast, designed for filter or cup brewing. A profile featuring deep, chocolate-like sweetness, pleasant fruitiness of berries and a perfect balance. Country: Guatemala Region: Acatenango Producer: Julio Melendez Varietal: caturra Processing: washed Altitude: 1500 m a.s.l. Harvest: January - February 2022 Cupping score: 86 / 100 pts PROCESSING After harvesting, the coffee is depulped straight away and then fermented for 24 hours in a clean tank. Nextly, the beans are washed, and an initial qualitative selection is made. Finally, drying occurs  on three-tier African beds. THE FARM El Zapote is one of those farms that evoked hard to describe, extremely positive emotions. Beautifully situated at the base of two volcanoes, with wilderness at the bottom, add a rushing, winding river and a jungle vibe. Julio is a great guy, with a vast knowledge of coffee and a sleeve full of anecdotes. Open-minded, willing to experiment and engaging in unusual practices - we'll show the results of his work more than once! ROASTER'S COMMENT This coffee gets 86 points on the sheet, but 90 in my heart. Amazing sweetness of high quality chocolate from a fancy store plus a good dose of jammy fruitiness, all balanced and clean as hell. 100% variety and terroir in a cup, which is not so popular these days... PACKAGING The coffee is packed in a brown jar made of PET, 100% recyclable or reusable. In case you're thinking "oh no, plastic!", bear in mind that standard coffee packaging is also made of plastic (and a few other materials, making it often harder to recycle). We also thought about glass, but it's heavier, more expensive, breakable and, wait for it, has the same or greater (sic!) environmental impact! A plastic jar turns out to be pretty eco-friendly, just remember to put it in the right container, or find a creative way to reuse it at home.

Speciality coffee beans from Ethiopia, roasted in Sweden by Johan & Nyström. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, and other pour-over brewing methods. Complex, with clean hints of red currant and black tea with floral aroma. Country of origin: Ethiopia Region: Oromia, Guji, Shakiso Farmer: Tesfaye Bekele Farms: Suke Quto and Welena Growing altitude: 1800 -1930 m above sea level. Variety: 100% Arabica, local variety Process: Washed Coffee The fruit flesh is removed mechanically and it ferments in water for 35 - 48 hours, depending on the temperature. It is then rinsed and left in water which, to a great extent, flushes sugar out and features pleasant fruity acidity. Welena plantations and Suke Quto are located in the Oromia region, in the area known as Shakiso. Coffee from this area is much more fruity than that from the neighbouring Yirgacheffe and Sidamo. This is due to the cultivation of fertile volcanic soil and the processing method including long fermentation. The farm covers nearly 90 hectares, full of mountains and valleys. What is important, the farming is completely organic - no pesticides are used, soil is additionally fertilized with waste from the coffee plant shrubs, and the coffee farming is combined with farming of other fruit. The founder of the plantation and processing station is Tesfaye Bekele, an expert on agronomy, economics and, of course, coffee. His coffee adventure began in 2001 - since then the farm has been constantly developing and, as a result, the production and bean quality has been growing. Its direct cooperation with Johan & Nyström roaster started in 2012 and has been bringing sensational effects - 300 bags of beans are bought after each harvest and the farmers are rewarded for the product quality and receive a 30% higher salary than the Fair Trade rate. Our recipes: - V60 Dose: 6.5 g of coffee / 100 ml of water Total time: approx. 3:30 min Water temperature: 89 degrees Celsius Grinding: Medium Recipe for 300 ml of coffee: 1. After wetting the filter and heating all the vessels, pour pre-ground coffee (19.5 g) to the filter. 2. Pour the coffee over with 60 grams of water and wait 30 seconds. Shake the dripper gently. 3. Add water to the level of 130 g. 4. When the timer indicates 1:10 minutes, add another portion of water to the level of 220 g. 5. Add the last portion of water (to the level of 300 g) when the timer shows 2:10 minutes. 6. The process should be completed by approx. 3:30 minutes. It's ready! - Aeropress (Inverted method): Dose: 19 g Time: 2:45 minutes. Temperature: 89 degrees Celsius Grinding: coarse (like for Chemex) Brewing: 1. After heating Aeropress, wetting the filter and any necessary utensils, place your Aeropress properly for the inverted method (plunger down). Pour 19 g of ground coffee into the brewer. 2. Pour coffee over with 50 g of hot water and wait for 30 seconds. 3. Add water to the level of 240 g and stir 5 times. 4. When the timer shows 1:45 min, replace the filter holder and the filter, invert the Aeropress and press the coffee slowly (for approx. 60 seconds) into the vessel. If, after inverting, there is any coffee stuck to the plunger, shake the Aeropress gently. 5. It is ready!

Specialty whole-bean coffee from Nicaragua, roasted by Dutch Barista roastery from the Netherlands. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of candy, pralines, mango, honey, and apricot. Country: Nicaragua Region: Jinotega Producer: Maria Velasquez and daughters Varietal: Red & Yellow Caturra Processing: Natural Cupping score: 90 / 100 pts

Whole-bean specialty coffee from Kenya roasted by Johan & Nyström roastery from Sweden. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press and other pour-over brewing methods. The flavour shows the notes of blackberry, brown sugar, and red currant. Country: Kenya Region: Kirinyaga Producer: Long Miles Coffee Washing station: Njowa Altitude: 1600 m a.s.l. Varietal: SL28, SL34 Processing: Washed

Whole-bean specialty coffee from Kenya, roasted in Warsaw by Coffeelab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the hints of strawberry, red wine, and brown sugar. Country: Kenya Region: Machakos Processing: Natural Varietal: SL28, SL34, Batian

A blend of specialty coffee beans from Papua New Guinea (80%), Guatemala (15%), and Brazil (5%), roasted in Warsaw by Coffeelab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the hints of cherry pralines and candy.

Whole-bean specialty coffee from Rwanda, roasted in Germany by Bonanza roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for Espresso. In taste you can expect hints of physalis, chamomile, and tonka bean. Country: Rwanda Region: Gitesi, Karongi Processing: Washed Varietal: Red Bourbon

Whole-bean specialty coffee from El Salvador, roasted in Warsaw by Coffeelab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the hints of an apple, red plum, and orange. Country: El Salvador Region: Apaneca-Ilamatepec Processing: Washed Varietal: Bourbon Cupping score: 87 / 100 pts

Specialty coffee beans from Ethiopia roasted by Johan & Nyström roastery from Sweden. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press and other pour-over brewing methods. You can expect all the qualities of coffee from Ethiopia: intense sweetness and highlighted fruitiness - with the notes of strawberry, vanilla, and cocoa. Guji is a region in southern Ethiopia known for amazing coffee. Coffee plantations are located there at an altitude of 2.000 meters. The beans are a blend of local varieties of high-quality Arabica. Fruit after harvest are dried on special tables exposed to the sun and then they are peeled. With this processing method, the bean retains a high degree of sweetness. Country: Ethiopia Region: Guji Farm/Producer: Kanyon Moutain Coffee Farm Altitude: 1900 - 2050 m a.s.l. Variety: Mixed Heirloom Process: Natural

Whole-bean specialty coffee from Costa Rica, roasted in Germany by Bonanza roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for Espresso. In taste you can expect hints of guava, red plum, and molasses. Country: Costa Rica Region: San Marcos, Tarrazu Producer: Carlos Montero, Jacob Montero Processing: Reposado Varietal: Catuai

Blend of whole-bean specialty coffee from Central and South America with fine robusta from Guatemala, roasted in Wrocław by KYOTO Coffee Roasters. Medium roast, perfect for moka pots, coffee machines and espresso. In the cup you can expect hints of nuts, chocolate, and cocoa.

Whole-bean specialty coffee from Brazil, roasted by Good Coffee Micro Roasters from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In taste you can expect hints of chocolate liqueur, cocao, mango, grapes, and citrus. Country: Brazil Region: Fazenda Bela Vista, Sul de Minas Processing: Natural Varietal: Yellow Bourbon Altitude: 1050 m a.s.l.

Whole-bean specialty coffee from Guatemala, roasted in Berlin by The Barn. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect hints of lemon candy and brown sugar. Country: Guatemala Region: Antigua Producer: Felipe Contreras Processing: Black Honey Varietal: Catuai Altitude: 1800 m a.s.l.

Whole-bean specialty coffee from Ethiopia, roasted by Berlin-based The Barn. Medium roast, perfect for espresso machines and moka pots. You can expect creamy, rich espresso with hints of blueberry, bergamot, and black tea. Country: Ethiopia Region: Guji Process: Natural Variety: Heirloom Altitude: 2145 m a. s. l. Guji Highlands is home to some of the finest coffees in Ethiopia. Dambi Uddo is situated at very high elevation of 2145m, and it is segmented into six parts. The Barn purchases all the coffee from our exclusive plot, Gatame. Coffee is natural processed with intense flavours of blueberries, bergamot, and black tea. Strawberry and tropical fruits are coming through in the cooling. The body is sticky and rich. Dambi Uddo farm is an exceptional site, a pioneering front for coffee, belonging to the Guji Highland Coffee Plantation. Growing in shade allows our cherries to ripen slowly and to produce particularly high sugar levels. All coffees grown here are ‘garden coffees’, which means they grow wild in the forest that flourishes on the farm and are fully organic.

The new Filter Coffee of the month is here! This time we combined it with Co-Changers project that we're part of.  Co-changers is a project initiated by 88 Graines, an importer of green coffee beans working directly with farmers, carried out with support of the All Good Foundation, Coffeedesk and coffee rasting brands. The aim of the project is to raise funds for an environmental program in Guatemala. Together, we allocate up to PLN 8 from each package to fight the problem of waste segregation, illegal landfills or burning plastic - also on the farm which produced this coffee. Thank you for your support! Coffee in the package is whole-bean specialty coffee from Guatemala, roasted in Warsaw by HAYB. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In taste you can expect hints of honey, roasted almonds, and Jaffa cakes.   Country: Guatemala Region: Atitlan Processing: Washed Varietal: Caturra Cupping score: 86.5 pts                                                                                                                                                                                  Coffee of the month Every month we pick two coffee specials – one for the espresso lovers, and the other for the pour-over sippers. Working directly with the roasteries, we deliver freshly roasted, unique coffee beans – always of the highest quality, at the lowest price you can get. What you get is also a thorough review, description, origin, and brewing guide. The aim of the project is to get you acquainted with speciality coffees and various flavours they offer. Check out the coffees of this month!

Whole-bean specialty coffee from Ethiopia, roasted in Berlin by The Barn. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect hints of passion fruit and strawberry. Country: Ethiopia Region: Sidama Processing: Anaerobic Varietal: Heirloom

Whole-bean specialty coffee from Brazil, roasted by Good Coffee Micro Roasters from Poland. Medium roast, perfect for espresso machines and moka pots. In taste you can expect hints of wild strawberries, cherries, honey, cacao, and rum. Country: Brazil Region: Sul de Minas Processing: Natural Varietal: Topazio Altitude: 1100 m a.s.l.

Whole-bean specialty coffee from Ethiopia, roasted by Good Coffee Micro Roasters from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In taste you can expect hints of peach, strawberry, orange, and chocolate. Country: Ethiopia Region: Bombe, Sidama Processing: Natural Varietal: Heirloom Altitude: 2000 - 2400 m a.s.l.

Whole-bean specialty coffee from Kenya, roasted in Berlin by The Barn. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect hints of cranberry and nougat. Country: Kenya Region: Nyeri Processing: Washed Varietal: SL28, SL34

Whole-bean specialty coffee from Colombia, roasted in Romania by Sloane Coffee Roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, other pour-over brewing methods, as well as for espresso. You can taste the notes of star fruit, mirabelle plum, honeycomb, cream, and pecan nuts. Country: Colombia Region: Huila Farm: Las Flores Producer: Jhoan Vergara Varietal: Yellow Bourbon Processing: Double Fermented Semi Washed Altitude: 1750 m a.s.l.

Blend of whole-bean specialty coffee from Peru, Brazil, and Honduras roasted in Wrocław by KYOTO Coffee Roasters. Medium roast, perfect for moka pots, coffee machines and espresso. In the cup you can expect hints of chocolate, nuts, and fruits.

Whole-bean specialty coffee from Guatemala, roasted by Hard Beans from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can taste notes of pear, dried mango, and cookies. Country: Guatemala Region: Acatenango Processing: Honey Varietal: Pink Bourbon Altitude: 1300 - 1550 m a.s.l.

Whole-bean specialty coffee from Guatemala, roasted by Hard Beans from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can taste notes of cherry, plum, and molasses. Country: Guatemala Region: Huehuetenango Processing: Washed Varietal: Pink Bourbon Altitude: 1700 m a.s.l.

Whole-bean specialty coffee from Brazil, roasted in Romania by Sloane Coffee Roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, other pour-over brewing methods, as well as for espresso. You can taste the notes of chocolate truffle, malaga gelato, nectarine, and cranberries. Country: Brazil Region: Cerrado Farm: Fazenda Sonho Producer: Jose Augusto de Araujo Varietal: Yellow Catuai Processing: Pyramid Fermentation Natural Altitude: 1080 m n.p.m.

Speciality coffee from Nicaragua, roasted in Romania by Sloane Coffee Roastery. Medium roast, perfect for all brewing methods. You can expect hints of lavander, blackberry, sour cherry, and marzipan. Country: Nicaragua Region: Ocotal, Mogoton Producer: Dona Johana Processing: Natural Varietal: Marselleza Altitude: 1300 - 1760 m a.s.l.

Whole-bean specialty coffee from Panama, roasted by Hard Beans from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect loads of sweetness and pleasant acidity. Country: Panama Region: Boquete / Volcan Processing: Natural Varietal: Caturra Altitude: 1700 - 1800 m a.s.l.

Specialty coffee beans from Brazil, roasted by Warsaw-based Story Coffee Roasters. Medium roast, perfect for espresso and moka pots. Smooth. and round-bodied, with layered sweetness of chocolate, caramel, with delicate acidity. Country: Brazil Region: Alto Mogiana Variety: Icatu, Catuai Process: Natural Altitude: 900 - 1200 m a.s.l. Cupping score: 82+ / 100 pts

Blend of two whole-bean specialty coffees from Colombia, roasted in Warsaw by Story Coffee Roasters. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In taste you can expect hints of apple, pear, gooseberry, and blueberry. Country: ColombiaProducer: Elkim Guzman and Rodrigo SanchezCupping score: 88 / 100 pts

Specialty coffee from Colombia, roasted in Wrocław by KYOTO Coffee Roasters. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup you can expect hints of cherry liqueur, dark chocolate, pralines, hibiscus and blackberries. Country: Colombia Region: Bruselas (Huila) Plantation: Vidal Hernando Vallejo Arenas Processing: Natural Anaerobic Varietal: Sidra Altitude: 1850 m a.s.l.