Coffee

Good coffee can turn your whole day around. We’ve gathered beans from all over the world—from classic blends perfect for a moka pot to fruity specialty single-origins sourced from small cooperatives.

Coffee

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577 - 612 of 1300 available products

Royal Beans

Hard Beans - Colombia El Rancho Red Bourbon Natural Anaerobic Filter 200 g

Manufacturer: HARD BEANS

Roasting date: 19.05.2026

Specialty-grade whole-bean coffee from Colombia, roasted by the Polish roastery Hard Beans. 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, blackberry jam and cherry.Origin: ColombiaRegion: San Agustín, HuilaFarm: El RanchoProcessing method: Natural AnaerobicVariety: Red BourbonAltitude: 1750 m a.s.l.The El Rancho farm is owned by Cadefihuila, an association of approximately 3,500 coffee producers across 28 municipalities in the Huila region. It is an organization based mainly on the work of small, family-owned farms, which are responsible for harvesting, selecting, and drying the coffee.The El Rancho farm itself is also a place for development work on specialty coffees and various approaches to processing. Therefore, this lot combines a good origin with processing infrastructure that has a real impact on the quality of the cup.VARIETYRed Bourbon is a variety valued for its high sensory quality and distinct character. Under the right conditions, it yields sweet, complex, and very clean coffees. In this version, it shows a profile based on intense fruit and deep sweetness – with notes of strawberry, blueberry jam, and sweet cherry.This is a natural process coffee with multi-stage, controlled fermentation.Ripe cherries are first harvested and submerged in water to discard lighter, floating beans. Next, the coffee undergoes anaerobic fermentation in bags for 36 hours, after which it goes into another 36 hours of fermentation in a mucilage environment (mosto) prepared beforehand based on a previous batch and fed with panela for a month. After this stage, the coffee is rinsed twice, undergoes a one-time thermal shock with water at 60°C, and is finally dried in dehydrators to optimal moisture levels for 5 days.RECIPERatio: 60 g of coffee per 1 liter of waterWater temperature: 93°CGrind size: medium-coarseBrewing time: 3:30 minutesMethod: Pour the water over the coffee in 5 equal parts (e.g., 5x 60g) at 30-second intervals.The water should completely drain through the coffee between pours.If the water flows too slowly or too quickly, adjust the grind size to coarser/finer.Remember to use soft, filtered water!Store in a cool, dry place.

Heresy - Rwanda Bisoke Espresso 1001 g

Manufacturer: HERESY

Roasting date: 15.05.2026

Whole-bean specialty coffee from Rwanda, roasted by Heresy. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of chocolate, dried fruit and cherry.WHO IS THIS COFFEE FOR?For fans of sweet, full-bodied espresso.And for those who want to try an espresso from Africa, but without the strong acidity included in the package. Bisoke offers a thick, sweet profile with a heavy body, dessert chocolate, dried fruits, and cherries. This is a coffee for people who like their espresso to have a fruity character, but still remain round, full, and pleasant to drink. No sour bombs, no "oho, that was intense" face.Country: RwandaRegion: North ProvinceFarm: BisokeProcessing: NaturalAltitude: 1400-1900 m a.s.l.Cupping score: 86 / 100ABOUT THE COFFEEAfrican espresso too often ends in disappointment due to excessive, aggressive acidity. But not here! We treated the deep and sweet profile of this Rwandan natural in the roaster in such a way that the shot in the cup is thick, round, and mouth-coating. No sour bombs, just how espresso should taste!Store in a cold and dry space.

Kaizen - Costa Rica Vista Al Chirripo Anaerobic Natural Espresso 250 g

Manufacturer: KAIZEN

Roasting date: 15.07.2026

Whole-bean specialty coffee from Costa Rica, roasted by the Polish roastery Kaizen. Dark roast, ideal for espresso machines and moka pots. In the cup, you’ll find tasting notes of praline, cherry and dried plum.Country of origin: Costa RicaRegion: Chirripo, BruncaVariety: CaturraFarm: Vista al ChirripoProcessing method: Anaerobic NaturalAltitude: 1300 - 2000 m a.s.l.Costa Rica Vista al Chirripo EspressoSpecialty coffee from Costa Rica with notes of praline, cherry, and prune. Medium roasted specialty coffee Christmas Coffee Costa Rica Vista al Chirripo. This coffee is perfectly suited for all pressure brewing methods, such as an espresso machine or a moka pot.ABOUT THE PLANTATIONThe coffee comes from the Chirripó micro-region in the southern part of Costa Rica, where the Ureña Rojas family runs their farms. This is one of the most consistently developing coffee projects in the region — the family micromill Café Rivense, founded in 2005 by Régulo Ureña and Isabel Rojas, and today managed together with their sons: Ricardo, Mario, Esteban, and Luis.The Vista al Chirripó plantation is located at an altitude of up to ~2000 m a.s.l., overlooking the highest peak in Costa Rica — Cerro Chirripó. It was from this very plantation that the lots which took 5th place in the 2019 Cup of Excellence originated — it is one of the most esteemed terroirs in the entire country.The farm focuses on biodiversity, complete self-sufficiency, and minimal water consumption, and the entire production — from harvesting, through processing, to export — is carried out entirely by the family themselves, without intermediaries.ABOUT THE COFFEEThis is an exceptional lot of the Caturra variety, subjected to anaerobic fermentation and dried in the cherry. This process highlights the juicy fruitiness and deep sweetness, creating a profile full of cherry, prune, and praline creaminess. The cup is smooth, elegant, with a long, sweet finish — perfect as a unique dessert espresso.The cherries are selectively hand-picked and then undergo anaerobic fermentation, where they remain in controlled conditions without access to oxygen. This gives the coffee a deeper color, richness, and dessert character. Afterwards, the cherries are dried naturally to concentrate the sweetness and aroma.The result? An intense, juicy, velvety coffee with a beautifully developed acidity of stone fruits.Store in a dry and cool place.

Kaizen - Kenya AA Rift Valley Fully Washed Filter 250 g

Manufacturer: KAIZEN

Roasting date: 15.07.2026

Whole-bean specialty coffee from Kenya, roasted by Kaizen. 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 raspberry, grejpfrut and caramel.Country: KenyaRegion: Rift ValleyVarietal: SL28, SL34, Batian, RuiruFarm: Rift ValleyProcessing: Fully WashedAltitude: 1600-2000 m a.s.l.Kenya AA Rift ValleySpecialty coffee from Kenya roasted for filter brewing methods, with notes of raspberry, grapefruit, and caramel. Light roasted specialty coffee Kenya AA Rift Valley. This specialty coffee is perfectly suited for all pour-over methods, such as V60, Chemex, batch brewer, and Aeropress.ABOUT THE COFFEEKenyan coffees have been recognized for years as some of the most distinctive and expressive in the world. Kenya AA Rift Valley is a classic example of the juicy, fruity profile for which this region is famous. In the cup, you can detect intense notes of raspberries and grapefruit, balanced by a sweet, caramel finish. The light roast highlights high clarity of flavor, fruity acidity, and a long, clean aftertaste. This is a coffee for those who appreciate the freshness, juiciness, and complex character of pour-over specialty coffees.ABOUT THE PLANTATIONKenya AA Rift Valley coffees come from regions located around Mount Kenya, such as Kiambu, Nyeri, Kirinyaga, and Embu, where the crops are situated at altitudes ranging from 1600 to 2000 m a.s.l. Fertile clay-loam soils and high cultivation altitude favor the development of coffees with intense fruitiness and high sweetness. Most production in Kenya relies on the fully washed method, which emphasizes the purity and clarity of flavor. The coffee cherries are carefully sorted, fermented overnight, and then dried on African beds for 8–14 days. It is precisely thanks to this precision in processing that Kenyan coffees are famous for their distinct acidity, juicy fruit notes, and an exceptionally clean profile in the cup.Store in a dry and cool place.

LaCava - Kenya Baragwi Guama Washed Filter 250g

Manufacturer: LACAVA

Roasting date: 19.05.2026

Whole-bean specialty coffee beans from Kenya, roasted in Poland by LaCava. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of black currant, hibiscus and caramel.Country: KenyaRegion: KirinyagaProcessing: WashedVarietal: SL28, SL34, Batian, Ruiru 11Altitude: 1600 - 1800 m a.s.l.Cupping score: 87 / 100 ptsStore in a cold and dry space.

Miga Coffee - Brazil Espresso 1kg

Manufacturer: MIGA COFFEE

Roasting date: 23.06.2026

A whole-bean specialty coffee from Brazil, roasted by Miga Coffee roastery from Poland. Dark roast, perfect for espresso machines and moka pots. You can expect hints of nuts, vanilla, and chocolate.Country: BrazilRegion: Alta Mogiana, CajuruFarm: Santa RitaProducer: Rodrigo de Freitas SilvaProcessing: NaturalVarietal: Arabica, Yellow CatuaíAltitude: 900 m a.s.l.Cupping score: 82 / 100 pointsStore 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 - 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 - Indonesia Gayo Wet Hullet Filter 250 g

Manufacturer: PALOMA

Roasting date: 18.06.2026

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.

Passalacqua Moana

Manufacturer: PASSALACQUA

Incredibly fragrant velvety coffee with floral aromas. A blend of 100% Arabica beans, which allows you to make the authentic Neapolitan espresso.Moana is one of the most popular coffee brand with customers buying coffee of Passalacqua brand.Store in a cold and dry space.

Audun Coffee - Honduras El Cucuruchu Washed Filter 250 g

Manufacturer: AUDUN COFFEE

Roasting date: 03.06.2026

Specialty-grade whole bean coffee from Honduras, roasted by the Warsaw-based roastery HAYB. Light roast, ideal for filter coffee makers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. The flavor profile features notes of raspberry, blackcurrant and floral.Country of origin: HondurasRegion: Santa BarbaraFarm: Finca El CucuruchuVariety: CatuaiProcessing method: WashedThe coffee is grown at 1850 m.a.s.l in the Santa Barbara region, famous for high-quality coffees.Store in a cold and dry space.

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Audun Coffee - Kenya Ndundu Washed Filter 250 g

Manufacturer: AUDUN COFFEE

Roasting date: 30.06.2026

A whole-bean specialty coffee from Kenya roasted by Audun Coffee. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles stone fruit and raisin.Origin: KenyaFarm: Ndundu farmersProcessing: WashedRegion: KiambuVariety: SL-34, SL-28,Batian, RuiruThe Ndundu washing station is located at an altitude of 1600-1800 meters in the Kiambu region, with 1500 farmers contributing their harvests.Store in a cold and dry space.

Bergstrands Kafferosteri - Moomin Coffee - Little My 250g

Manufacturer: BERGSTRANDS KAFFEROSTERI

Moomin Coffee Little My is a ground, flavoured 100% Arabica from Brazil, Colombia, Guatemala, and Indonesia. Medium roast, perfect for pour-over brewing methods. Coffee with the highlighted notes of salted caramel.Country: Brazil, Colombia, Guatemala, IndonesiaRoast level: MediumTaste profile: Salted caramelIngredients: ground coffee, flavouring.Store in a cold and dry space.

Dalston Coffee - El Salvador Pacamara Washed Filter 250 g

Manufacturer: DALSTON COFFEE

Roasting date: 13.04.2026

Whole-bean specialty coffee from El Salvador, roasted by Dalston Coffee roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles citrus, florals and vanila.Origin: El SalvadorRegion: ChalatenangoAltitude: 1500 m a. s. l.Processing: WashedVariety: PacamaraCupping score: 85 / 100Farm: La Hondurita Store in a cold and dry space.

Giovannacci Caffe - Brazil Natural Carbon Neutral Espresso 1kg

Manufacturer: GIOVANNACCI CAFFE

Whole-bean coffee from Brazil roasted by Giovannacci Caffe in Italy. Medium roast, perfect for espresso machines and moka pots. The flavour is well-balanced, with the notes of hazelnut and cocoa.Country: BrazilRegion: CerradoStore in a cold and dry space.

Giovannacci Caffe - Gran Caffe Espresso 1kg

Manufacturer: GIOVANNACCI CAFFE

A blend of whole-bean coffee from Central and South America, Africa, and Asia roasted by Giovannacci Caffe in Italy. Medium roast, perfect for espresso machines and moka pots. The flavour is well-balanced, with the notes of cherry, cocoa, almond, and rum.Processing: Natural / WashedStore in a cold and dry space.

Heresy - Elixir Unstable Blend Filter 1001 g

Manufacturer: HERESY

Roasting date: 30.06.2026

Whole-bean specialty coffee from Colombia, roasted by Heresy roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The brew resembles the flavour of red fruits, chocolate, citrus and flowers.Origin: ColombiaRegion: Cauca / and othersProcessing: washed / natural / honey Altitude: 1900 - 2150 m n. p. m.Cupping score: 86 / 100ABOUT THE FARM AND PRODUCERSThis exceptionally clean and complex lot is the result of the work of four small producers from the Cauca region. Willian Hoyos, Julián Sandoval, Rubén Castillo, and Yovany Muñoz cultivate coffee on small, multi-hectare farms in the El Tambo microregion, located west of Popayán, the capital of the Cauca department.PROCESSINGA single-variety Castillo, hand-harvested and depulped immediately after the cherries are picked. The beans are fermented for approximately 36 hours in a tank, then washed three times to completely remove any remaining mucilage from the parchment. They are slow-dried for around 15 days on raised beds, then homogenized and stabilized for several more days.ROASTER'S OPINIONYou can’t drink the same blend twice. Heraclitus already knew that, and we trust the guy. What he couldn’t quite grasp was that life is like helium-6 isotope – an outrageously unstable joke of the universe. We know this, and that’s how Elixir was born. Wildly unstable, always sweet. Different every time, always fruity. We throw our best coffees into it, because honestly, who’s going to stop us? Take a sip of Elixir and feel… however you want to feel.Store in a cold and dry space.

Kafar - NATURAL Filter Drip Bag - 8 Sachets 12 g

Manufacturer: KAFAR

Roasting date: 06.07.2026

Drip Bags from the Kafar roastery are a selection of coffees in the form of a sachet with ground coffee, which you place on top of a mug and brew with hot water – you do not need to worry about a grinder, filters, or a dripper. The freshly roasted coffee is packaged in a way that allows you to enjoy specialty coffee without losing any quality.The sweetness of ripe fruits, a full body, and an intense aroma. In this method, the coffee dries whole, together with the pulp, allowing the bean to absorb natural sweetness and fermentation notes. Juicy, distinct, often with hints of berries, tropics, and wine.Store in a cold and dry space.

Kimbo Aroma Gold - Coffee Beans 1kg

Manufacturer: KIMBO

Kimbo Aroma Gold is an Italian blend of Arabica beans. Dark roasting and perfect balance is the perfect choice for any fan of true italian coffee.It is the perfect combination of rich aroma, full body and lasting crema. Delicate and pleasant taste. 100% Arabica from Central and South America. Coffee of medium caffeine content.Store in a cold and dry space.

Lykke - Ugly Cute Blend Omniroast 500g

Manufacturer: LYKKE

Roasting date: 26.07.2026

Seasonal whole-bean coffee blend roasted by Lykke from Sweden. Medium roast, perfect for all brewing methods. You can expect hints of pipe tobacco, dark cacao, and bitter almonds.Ugly Cute is Lykke's way of reducing waste at the farm level and increasing sustainability by taking coffee beans that would otherwise be overlooked and giving them a new lease on life. Already at the coffee farm, beans that lack the right shape, color, or size are sold at sub-prices.Store in a cold and dry space.

Nomad Coffee - Peru Timbuyacu Washed Filter 250 g

Manufacturer: NOMAD COFFEE

Roasting date: 30.06.2026

Whole-bean specialty coffee from Peru, roasted by Nomad Coffee from Spain. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of nuts, yellow plum and toffee.Country: PeruProcessing: WashedAltitude: 1620 m a.s.l.Varietal: Colasay BourbonABOUT THE COFFEEAt NOMAD looking to establish a new long-term relationship for our house coffee section. Sofie from Sucafina recommended that we contact Alfonso from Café Monteverde and his Timuyacu farm, as his philosophy and values in the pursuit of quality, caring for his people, and protecting the environment aligned with NOMAD values.Alfonso sent us samples of several of his lots, including this Washed Bourbon from Colasay Washed was a perfect fit for what we were looking for. A sweet, easy-drinking coffee, slightly fruity but not overly so, ideal for one of our house coffees.ABOUT THE FARMTimbuyacu comes from the Quechua words Timbu (boiling) and Yacu (water), referring to a natural water spring located within the farm, where the water bubbled up as if it were boiling. This farm has a long family history, from Alfonso's grandmother, Eleodora Mori de Ibérico, to the present day, where Alfonso is in charge of the care, sale, and export of the coffee. The farm is divided into several plots: Vista Hermosa, El Mirador, Pirruro, Nuevo México, Alto Timbuyacu, Jergón, El Shapingo, El Pante, La Cabaña, Quishtucto, Pileta, and Las Peñas. This particular lot comes from the El Pante plot, named for the predominant presence of native Pante trees distributed throughout it.The farm works with a regenerative approach, recovering degraded soils through the use of organic matter, agroforestry systems, and comprehensive management from germination to post-harvest. This is something we greatly value at NOMAD.In short, we are grateful to have met and started this relationship with Timbuyacu and hope to have their coffees from now on. This commercial relationship has been directly facilitated by Sucafina's help in importing and financing the lot.ABOUT THE PROCESSThe coffee is selectively hand-picked and pulped in a drum pulper. After pulping, it is fermented for 18 to 24 hours and washed with clean water. The resulting parchment is placed on drying beds or patios where it is regularly turned to ensure even drying.The drying process takes approximately 15 to 20 days. Once dry and at the required moisture level, the parchment is stored on the farm for approximately 60 days before being transported to the dry mill for threshing and export.Store in a cold and dry space.

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Royal Beans

Paloma - Colombia Blackberry by Jairo Arcila Filter 200 g

Manufacturer: PALOMA

Roasting date: 24.07.2026

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 blackberry, lime, cherry and sugar sirup.Origin: ColombiaRegion: ArmeniaFarm: Santa MonicaProcessing: Anaerobic with blackberry and wine yeast, washedVariety: CastilloAltitude: 1450 - 1500 m a.s.l.Cupping score: 88 / 100 ROYAL 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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The Barn - Ethiopia Kayon Mountain Summer Coffee Washed Filter 250 g

Manufacturer: THE BARN

Roasting date: 28.07.2026

Whole-bean specialty coffee from Ethiopia, roasted in Berlin by The Barn. Filter coffee - light roasted, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the notes of peach and iced tea.Country: EthiopiaRegion: GujiFarma: Kayon Mountain Processing: WashedVarietal: Mixed HeirloomAltitude: 2145 m n.p.m.Cupping score: 87 / 100Store in a cold and dry space.

Trigger - Easy Dark Brazylia Chapadao de Ferro Natural Espresso 1kg

Manufacturer: TRIGGER

Roasting date: 18.06.2026

Whole-bean specialty coffee from Brazil, roasted by Trigger roasting brand. Dark roast, perfect for coffee machines and moka pots. The brew resembles the flavour of cocoa, semisweet chocolate, roasted nuts,Country: BrazilRegion: Cerrado MineiroFarm: Chapadao de FerroVarietal: MixProcessing: NaturalAltitude: 1000 m n.p.m.Cupping score: 82 / 100 ptsROASTER’S NOTESClassic Brazilian beans, roasted slightly darker with those in mind who prefer more sweetness and intensity. Perfect for automatic espresso machines!Store in a cold and dry space.

Audun Coffee - Cuba Espresso Blend 1kg

Manufacturer: AUDUN COFFEE

Roasting date: 27.07.2026

Cuba Espresso is beans from Cuba and Africa. Roasted by Audun Sorbotten, the 2015 World Roasting Champion. The predominant flavour is chocolate, the coffee is creamy with low acidity.The beans are roasted for espresso. The Cuban and African beans are roasted separately and then blended. This blend is ideal for traditional espresso, it is also excellent for use in a coffee maker and in combination with milk.The jury´s feedback on the Cuba blend from the Global Coffee Awards 2025:A beautifully balanced blend with rich notes of toffee, milk chocolate, white chocolate, and hazelnut. The pleasant acidity adds brightness, complemented by a passionfruit-like aftertaste and a hint of controlled fermentation that enhances complexity. The coffee cuts through milk exceptionally well, maintaining its presence and sweetness.Store in a cold and dry space.

Bracia Ziółkowscy - Costa Rica Corazon de Jesus Anaerobic Natural Espresso 250 g

Manufacturer: BRACIA ZIÓŁKOWSCY

Roasting date: 14.07.2026

Whole-bean specialty coffee from Costa Rica, roasted by Bracia Ziółkowscy roasting brand. Dark roast, perfect for espresso machines and moka pots. The flavour of the brew resembles plum, wine acidity and papaya.Origin: Costa RicaRegion: Chirripó, BruncaFarm: Corazón de Jesus Variety: Blend, peaberryProcessing: Anaerobic NaturalCupping score: 87 / 100Altitude: 1680-1880 m a.s.lABOUT THE FARMThe Corazón de Jesús farm, managed by Jhon Alvarado and his family in the Chirripó (Brunca) region of Costa Rica, spans approximately 16 hectares across several plots, including Finca La Torre, Los Toños, and El Salitre. The project has been developing since the early 2010s, when the family transitioned from growing vegetables to producing specialty coffee. A key step was the launch of their own processing station in 2015, which was expanded in 2025, allowing them to take full control over production and the preparation of beans for export.Production is based on a "variety-driven" approach, meaning the creation of microlots by variety and specific plots. The crops are dominated by both classic varieties, such as Caturra and Catuai, as well as more demanding and highly valued ones, including Gesha, SL28, Ethiopia 47, and Java. This approach allows them to precisely match the processing methods to the characteristics of the raw material and maximize the sensory potential of each lot.The farm utilizes a wide range of processing methods: from classic washed and honey to more advanced natural, anaerobic, and extended fermentation processes. Fermentations are conducted under controlled conditions, often in sealed tanks, with the duration and parameters precisely tailored to specific varieties. Drying takes place mainly on raised beds and patios, and the entire process – from harvesting to stabilization and dry milling – is strictly monitored.The result of this approach is coffee with high clarity and a complex profile: from elegant, clean Geshas and structured honeys to intense, controlled anaerobics with distinct fruitiness and winey notes. The quality of production is confirmed by numerous successes in the Cup of Excellence competition, where the farm has placed at the top multiple times, including first place in 2025.Our beans are a selection of peaberry, sourced from the coffees that won awards in this year's Cup of Excellence. Peaberry is a naturally occurring type of bean – about 10-15% of coffee beans do not split in half but remain as a single whole. Traditionally, they are separated from the rest for the consistency of the lot. In our experience, peaberry beans can have an incredibly clean and balanced profile, which is undoubtedly the case here.Store in a cold and dry space.

COFFEE PLANT - Guatemala Amapolas Espresso 250g

Manufacturer: COFFEE PLANT

Roasting date: 03.08.2026

Whole-bean specialty coffee from Guatemala, roasted in Poland by COFFEE PLANT. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of milk chocolate, green apple, and citrus.Country: GuatemalaRegion: HuehuetenangoVarietal: Caturra, Typica, Bourbon, CatuaiProcessing: WashedCupping score: 85 / 100 pointsStore in a cold and dry space.

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Klaro - Brazil Boa Vista Aerobic Filter 250 g

Manufacturer: KLARO

Roasting date: 20.07.2026

Specialty-grade whole bean coffee from Brazil, roasted by Klaro. Light roast, perfect for filter coffee makers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. Its flavor profile features notes of citrus, blackberry and maple sirup.Country of origin: BrazilRegion: Cerrado MineiroFarm: Boa VistaVariety: Red CatuaiProcessing method: Natural - 48 hours AerobicABOUT THE COFFEEThe flavor profile of this coffee is largely shaped by its processing. Natural 48 hours Aerobic is an aerobic fermentation that enhances the fruity, fermented flavors and aromas.The Red Catuai variety—a cross between Mundo Novo and Caturra—also plays its part. In the cup, it delivers a clean, well-balanced profile with a delicate sweetness and a light, pleasant acidity that beautifully boosts the fruity character of the fermentation.The perfect coffee for when you're in the mood for something a bit different. Cheers!ROASTER'S REVIEWIt looks like our fancy Brazilian coffee went down well, so here is another one! It is still heavy, sweet, and with a distinct touch of fermentation, but this time it's a bit more fruity. You can expect light citrus notes, plums, berries, and the sweetness of maple syrup. Cheers!Store in a cool, dry place.

Miga Coffee - Rimini Espresso 250g

Manufacturer: MIGA COFFEE

Roasting date: 23.06.2026

A blend of whole-bean specialty coffee from Uganda and Brazil, roasted by Miga Coffee roastery from Poland. Dark roast, perfect for espresso machines and moka pots. You can expect hints of nuts and dark chocolate.Country: Brazil / UgandaProcessing: NaturalVarietal: Arabica, RobustaStore in a cold and dry space.

New York - BIOLOGICO BIO 250 g

Manufacturer: NEW YORK

Organic espresso BIOLOGICO from Caffe New York is a must have for every coffee enthusiast who appreciates the good quality of coffee beans.These coffee beans were cultivated by native communities in Central and South America, at an altitude between 1000 and 2000 meters above sea level. No synthetic substances are used, only natural fertilizer. These practices are handed down from generation to generation in a spirit of respecting nature.Store in a cold and dry space.

Runty Roaster - Choco Blend Espresso 1kg

Manufacturer: RUNTY ROASTER

Roasting date: 15.05.2026

A blend of whole-bean Arabica and Robusta from Brazil and Uganda, roasted by Runty Roaster roasting brand. Dark roast, perfect for espresso machines and moka pots. The flavour of the brew resembles chocolate, cocoa, and dried fruits.Country: Brazil / UgandaProcessing: Natural / WashedAltitude: 1000 - 1100 m a.s.l.Varietal: Arabica / RobustaStore in a cold and dry space.

New

Story Coffee Roasters - Guatemala Huehuetenanto Espresso 1 kg

Manufacturer: STORY COFFEE ROASTERS

Roasting date: 25.06.2026

Whole-bean specialty coffee from Guatemala, roasted by Warsaw-based Story Coffee Roasters. Dark roast, perfect for espresso machines and moka pots. The flavour resembles vanilla, hazelnut, milk chocolate and macadamia nuts.Country: GuatemalaRegion: HuehuetenangoVarietal: Bourbon & CatuaiProcessing: WashedAltitude: 1600 m a.s.l.Store in a cold and dry space.

The Barn - El Salvador Los Pirineos Pacamara Black Honey Filter 250 g

Manufacturer: THE BARN

Roasting date: 21.05.2026

Specialty-grade whole-bean coffee from El Salvador, roasted by The Barn in Germany. Light roast – perfect for all pour-over brewing methods: from drip, Chemex, AeroPress, and French Press to other alternative brews and batch brewers! Flavor notes: red apple, rooibos.Origin: El SalvadorRegion: UsulutanFarm: Los Pirineos, Diego BaraonaVariety: PacamaraProcessing: Black HoneyAltitude: 1500 m a.s.l. Cupping score: 87 / 100ABOUT THE COFFEEWe love the large beans of the Pacamara varietal for their superb complexity. In the cup, expect refined fruit notes like red apple, and plum, alongside rooibos and milk chocolate. The body is silky, with honey-like sweetness.ABOUT THE FARMGilberto Baraona was a shining beacon of the coffee industry in El Salvador. Over many years, he worked relentlessly to explore the possibilities of production, with a varietal programme that many dream of: the nursery that Gilberto developed hosts over 70 distinct coffee cultivars. Now in the trusted hands of his son, Diego, Los Pirineos continues to deliver the unexpected. At 1400 metres above sea level, Los Pirineos sits on volcanic slopes amongst lush forest. The microclimate around the volcano provides sun-filled days and cool breezes that are ideal for growing and drying. In the drying area of the farm, raised beds are positioned between two peaks which consistently channel the wind across the drying coffee. With twelve hours of sun per day, this creates an ideal environment for Honey and Natural processing. Quality and responsibility are central to the way Diego works. All the water used in processing is from collected rain, and bees are kept on the farm to help pollination across the farm and surrounding forest. With more than 60 employees, Diego ensures year round employment on projects across the farm.ABOUT THE PROCESSOur Pacamara lot underwent Black Honey processing. After harvest, ripe cherries are pulped but almost all of the mucilage is left intact. The pulped coffee is then spread in a thin layer on shaded raised drying beds. The shade slows the drying process compared to the other Honey processes used on the farm. Coffee is dried for approximately 25 days until it reaches ideal humidity and the mucilage has turned sticky and black, giving the process its name.ROASTER'S NOTEIn a stunning volcanic landscape, fifth generation producer Diego continues the work of his father. Matching the Pacamara varietal with Black Honey processing delivers elegant fruit and silky sweetness.Store in a cold and dry space.

The Barn - Guatemala La Colina Natural Filter 250 g

Manufacturer: THE BARN

Roasting date: 28.07.2026

Whole-bean specialty coffee from Guatemala, roasted in Berlin by The Barn. Filter coffee - light roasted, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the notes of vanilla and papaya.Country: GuatemalaRegion: ChimaltenangoFarm: La ColinaProcessing: NaturalVarietal: CaturraAltitude: 1950 m a.s.l.Cupping score: 88 / 100 pointsTHE CUPFreshly picked cherries are transported to the dry mill and sorted, before being placed on raised beds to dry. Natural coffees from La Colina spend about 15 days in direct sun, with 11 hours of sun during the harvest season.ABOUT THE FARMLocated in San Martín Jilotepeque, Chimaltenango, La Colina - The Hill - is named for the steep elevations of the area. Antonio is the third generation of his family to farm here, and began by planting grains and pulses. However, he told us that it has always been his dream to farm coffee, and in 1991, the first coffee tree was planted. Slowly but surely, Antonio increased the number of trees and the production capacity of La Colina. Nine years ago, Antonio built his own processing facilities, and with his focus on quality rather than quantity, he has achieved excellent rankings in the Guatemala Cup of Excellence competition. The coffee grows within a beautiful landscape of oak, cypress, and pine. The farm benefits from multiple streams, with fresh water for irrigation and processing. Only one quarter of his farm is planted with coffee, while the rest remains native forest, certified by the National Institution of Protection of Forests.

YOCO - Kenya Wanrich Washed Filter 250g

Manufacturer: YOCO

Roasting date: 10.07.2026

Whole-bean specialty coffee from Kenya, roasted by YOCO roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles dark plum, berries, apple, and dark grape.Country: KenyaRegion: Rift ValleyVarietal: SL28, SL34, Batian, RuiruProcessing: WashedAltitude: 1800 m a.s.l.Cupping score:85,25 / 100 pointsStore in a cold and dry space.

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BeMyBean - Colombia El Rosal Washed Filter 250 g

Manufacturer: BEMYBEAN

Roasting date: 01.07.2026

A whole-bean specialty coffee beans from Colombia, roasted by BeMyBean from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of pear, rhubarb, red currant, wild strawberry and apple.Country: ColombiaRegion: HuilaFarm: Finca El RosalProcessing: Extended washedVarietal: PapayoAltitude: 1650 m a.s.l.ABOUT THE COFFEEColombia El Rosal is an exceptionally subtle and elegant coffee from the Huila region, which delights with its delicate fruitiness and tea-like lightness. In the cup, you will find notes of pear, rhubarb, red currant, wild strawberry, and fresh apple. Thanks to the extended fermentation in the washed process, the coffee gains additional depth of aroma while maintaining a clean and transparent character. Ideal for those looking for delicate and highly drinkable filter coffees.Finca El Rosal is located at an altitude of approximately 1650 m a.s.l. in the Colombian region of Huila, one of the most important specialty coffee production areas in the world. The farm owner, Wilmer Cubillos, has for years consistently developed the quality of his crops, experimenting with varieties and processing methods. This batch was prepared from the rare Papayo variety, whose elongated fruits resemble small papayas and which is famous for its exceptional sensory complexity.In the cup, Colombia El Rosal offers an extremely clean, bright, and juicy profile. First comes the sweetness of ripe pear and red apple, followed closely by notes of wild strawberry and red currant, with the whole experience rounded off by a pleasant, rhubarb freshness. It is a light coffee on the palate, with a tea-like structure and delicate intensity.ABOUT THE PROCESSINGThe exceptional character of this batch is greatly influenced by the Extended Fermentation Fully Washed processing method. The process begins with the manual harvesting of only fully ripe fruits. Next, the coffee cherries go to a depulper, which separates the skin and most of the pulp from the beans. At this stage, the beans are still covered with a layer of mucilage.The next step is extended fermentation. In contrast to classic washed processing, where fermentation usually lasts from a dozen to several dozen hours, here the process is intentionally prolonged and carefully controlled. Microorganisms naturally occurring on the surface of the fruit break down the remaining pulp, while creating aromatic compounds responsible for a greater complexity of flavor. It is this stage that allows for the extraction of additional fruitiness and juiciness while maintaining the cleanliness characteristic of washed processing.After fermentation is complete, the beans are thoroughly rinsed with clean water to remove any remaining pulp. Then they go to drying tables, where they dry slowly until optimal moisture content is achieved. Only then is the parchment layer removed, and the green beans are prepared for export.The result is a coffee that combines the clarity of a classic washed with the additional aromatic depth obtained through extended fermentation. Delicate, elegant, and full of juicy fruit accents – perfect for filter brewing methods, which will allow it to fully develop its entire range of flavors.Store in a cool, dry place.

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Coffee

Coffee

Related:

See also:

Pochodzenie

Nuty smakowe

Parzenie

Rodzaje

Palarnia

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