Speciality coffee from Ethiopia roasted by HAYB roastery from Poland. Light roast, recommended especially for batch pour-overs. Also great for drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the notes of tea, fruit, and flowers. Origin: Ethiopia Guji

A blend of whole-bean specialty coffee from Kenya and Tanzania, roasted by COFFEE PLANT for Coffeedesk! Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Fruity, floral, sweet, and citrusy.

Whole-bean specialty coffee roasted by HAYB roastery from Poland. The package contains beans from Rwanda scoring 86+ points. Light roast, recommended especially for batch pour-overs. Also great for drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect loads of fruity sweetness and pleasant acidity. Origin: Rwanda Rushashi

Whole-bean specialty coffee from Ethiopia, roasted in Sweden by Johan & Nyström. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, and other pour-over brewing methods. A fresh and intense coffee with floral and elegant flavours of white currants and peach.   Country: Ethiopia Region: Yirgacheffe Washing station: Haru Producer: Berhanu family Varietal: Ethiopian landrace Processing: Washed Altitude: 1900 m a.s.l.

Speciality coffee beans from Ethiopia, roasted in Warsaw by SIMPLo. In the package, you will find a light-medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect a juicy brew with loads of fruit notes. The sweetness of dried fruit and candy, with the light hints of blueberry. Country: Ethiopia Region: Sidamo Altitude: 1600 - 2000 m a.s.l. Variety: Heirloom Process: Washed

Specialty coffee beans from Brazil, roasted in Poland by COFFEE PLANT. Medium roast, perfect for espresso, coffee machines, and moka pots. Sweet and fruity. Country: Brazil Region: Minas Gerais Process: Natural Varietal: Catuai Altitude: 1200 m a.s.l.

Whole-bean specialty coffee roasted by HAYB roastery from Poland. The package contains beans from Rwanda scoring 86+ points. Light roast, recommended especially for batch pour-overs. Also great for drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect loads of fruity sweetness and pleasant acidity. Origin: Rwanda Rushashi

Whole-bean specialty coffee 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 jam, blackberry, and watermelon. Country: Ethiopia Region: Guji Farm/Producer: Marshrashu Wekane, Dimtu Altitude: 2200 m a.s.l. Varietal: Heirloom Processing: Natural

A blend of whole-bean specialty coffee from Rwanda and Ethiopia, roasted by COFFEE PLANT from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Sweet and fruity. You can expect hints of cherries, currants, and plums. Country: Rwanda / Ethiopia Processing: Natural Cupping score: 84.5 / 87 pts

Speciality coffee beans from Rwanda 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 plum, cranberry, red apple, and honey. This one is a real fruit bomb! Perfect breakfast companion!   Country: Rwanda Region: Huye Hills Process: Natural Variety: Red Bourbon Altitude: 1700 - 2200 m a.s.l. Cupping score: 85,5 pts

Specialty coffee beans from Kenya, roasted in Poland by COFFEE PLANT. Medium roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of citrus fruit, red currant, gooseberry, and flowers. Country: Kenya Region: Nyeri Processing: Washed Varietal: SL28, sL34, Riru Altitude: 1600 - 1780 m a.s.l. Cupping score: 86 / 100 pts

LaCava and Coffeedesk cooperate to create a new daily BRU! Speciality 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 juicy black currant, sweet cherry, and dark chocolate. Pleasant acidity is combined with tea-like texture. Country: Kenya Region: Nyeri, Murang'a, Kiambu Processing: Washed Varietal: SL28, SL34, Ruiru 11 Altitude: 1600 - 2300 m a.s.l. Cupping score: 87 pts

Summer, funky explosion of fruit, floral and sweet notes! Blend of two types of speciality Arabica beans from Ethiopia, roasted by HAYB. Medium roast, perfect for espresso machines and moka pots. In its flavour, you can expect light notes of red fruits and berries combined with loads of chocolate sweetness. Great as a classic espresso, with milk as espresso tonic and espresso affogato. Blend of two types of Arabica from Ethiopia: Region: Yirgacheffe / Guji Producer: Idido / Zelalem Alemu Variety: Heirloom / 74110, 74112 Process: Washed / Natural Altitude: 2250 m a.s.l. / 2020 m a.s.l.

A blend of whole-bean specialty coffee from Kenya and Tanzania, roasted by COFFEE PLANT for Coffeedesk! Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Fruity, floral, sweet, and citrusy.

Whole-bean specialty coffee from Kenya, roasted by HAYB roastery 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 wild strawberry, cherry, and blood orange. Country: Kenya Region: Kirinyaga Varietal: SL28, SL34, Ruiru 11, Batian Processing: Washed Altitude: 1600 - 1800 m a.s.l. Cupping score: 88 / 100 pts

Whole-bean specialty coffee from Kenya, roasted by COFFEE PLANT 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 flowers, lime, sour cherry, and apricot. Country: Kenya Region: Nyeri, Karatina Processing: Washed Varietal: SL28, SL34, Ruiru, Batian Altitude: 1900 m n.p.m. Cupping score: 86 / 100 pts

Summer, funky explosion of fruit, floral and sweet notes! Blend of two types of speciality Arabica beans from Ethiopia, roasted by HAYB. Medium roast, perfect for espresso machines and moka pots. In its flavour, you can expect light notes of red fruits and berries combined with loads of chocolate sweetness. Great as a classic espresso, with milk as espresso tonic and espresso affogato. Blend of two types of Arabica from Ethiopia: Region: Yirgacheffe / Guji Producer: Idido / Zelalem Alemu Variety: Heirloom / 74110, 74112 Process: Washed / Natural Altitude: 2250 m a.s.l. / 2020 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. Fruity and sweet. In the brew, you can expect the notes of wild strawberries, blackberries, raspberries, citrus fruit, tea, and chocolate. Country: Ethiopia Region: Sidamo Farm: Gatta Farm Processing: Natural Varietal: Heirloom Altitude: 2000 - 2200 m a.s.l.

Box of eight sachets (8 x 11 g) What is Bagdrip? Bagdrip is a coffee and a filter in one. In each bag, you will find 11 grams of light-roast ground speciality coffee from all over the world. It is enough to brew a single cup of coffee (185 ml). You will only need hot water and a cup. Perfect flavour wherever you want - when travelling or at home, quickly, without much effort or equipment. Flavour and origin In the bag, you will find coffee from Ethiopia. The washed Yirgacheffe is one of the best highland-grown coffees. This coffee will give you very complex experience – it’s tea-like with aromas of Earl Grey, lime, lemon, vanilla and flowers. Brewing method 1. Open the sachet and take out the filter. 2. Rip open the top of the filter and spread the paper hooks. Put it on a mug. 3. Fill half of the filter with hot water and wait 30 seconds. Next, fill the filter three times to the top. Wait for the water to flow through the coffee after each pour. 4. Discard the Bagdrip and it's done! Each coffee is available in single sachets and boxes of 8. You can find all of them HERE.

Whole-bean specialty coffee from Ethiopia, roasted by COFFEE PLANT 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 flowers, lime, sour cherry, and apricot. Country: Ethiopia Region: Sidamo, Bombe Processing: Natural Varietal: Heirloom Altitude: 1920 - 2020 m a.s.l.

Whole-bean specialty coffee from Kenya, roasted by COFFEE PLANT 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 rhubarb, citrus fruits, currant jam, and sour cherries. Country: Kenya Region: Nyeri Processing: Washed Varietal: SL28, SL34, Ruiru Altitude: 1600 - 1780 m a.s.l. Cupping score: 86 / 100 pts

Box of eight sachets (8 x 11 g) What is Bagdrip? Bagdrip is a coffee and a filter in one. In each bag, you will find 11 grams of light-roast ground speciality coffee from all over the world. It is enough to brew a single cup of coffee (185 ml). You will only need hot water and a cup. Perfect flavour wherever you want - when travelling or at home, quickly, without much effort or equipment. Flavour and origin In the bag, you will find coffee from Kenya, Mukerwe-ini town located in Nyeri county. The Nduma factory lies at around 1750 meters above sea level and is part of the Ruthaka Farmers Cooperative Society. Coffee beans are wet-processed in typical Kenyan style. If you love fruity coffees, this coffee is for you. You can taste black and red currant, blueberries and gooseberry. Brewing method 1. Open the sachet and take out the filter. 2. Rip open the top of the filter and spread the paper hooks. Put it on a mug. 3. Fill half of the filter with hot water and wait 30 seconds. Next, fill the filter three times to the top. Wait for the water to flow through the coffee after each pour. 4. Discard the Bagdrip and it's done! Each coffee is available in single sachets and boxes of 8. You can find all of them HERE.

A blend of whole-bean specialty coffee from Ethiopia, roasted by Bracia Ziółkowscy 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 berries and black tea. Country: Ethiopia Region: Guji Processing: Natural

Whole-bean specialty coffee from Rwanda, roasted by COFFEE PLANT 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 citrus fruit, honey, yellow fruit, and flowers. Country: Rwanda Region: Gikangaa, Karambi Processing: Washed Varietal: Red Bourbon Altitude: 1650 m a.s.l. Cupping score: 85.75 / 100 pts

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!

Whole-bean specialty coffee from Burundi, 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 the notes of grapes, pear, and flowers. Country: Burundi Region: Kayanza Processing: Washed Varietal: Bourbon Altitude: 2250 m a.s.l.

Whole-bean specialty coffee from Kenya, roasted by World Roasting Champion 2015, Audun Sorbotten. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Country: Kenya Region: Nyeri Processing: Washed Varietal: AB: Batian, Ruiru, SL28, SL34

Whole-bean specialty coffee from Tanzania, roasted by COFFEE PLANT 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 red currant, jasmine, citrus fruits, honey, and spices. Country: Tanzania Region: Arusha Processing: Washed Varietal: Blue Mountain, Kent, Bourbon Altitude: 1600 - 1765 m a.s.l. Cupping score: 85.5 / 100 pts

Whole-bean specialty coffee from Ethiopia, roasted by World Roasting Champion 2015, Audun Sorbotten. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Country: Ethiopia Region: Guji Processing: Washed Varietal: Heirloom

One sachet (11 g) What is Bagdrip? Bagdrip is a coffee and a filter in one. In each bag, you will find 11 grams of light-roast ground speciality coffee from all over the world. It is enough to brew a single cup of coffee (185 ml). You will only need hot water and a cup. Perfect flavour wherever you want - when travelling or at home, quickly, without much effort or equipment. Flavour and origin In the bag, you will find coffee from Ethiopia. The washed Yirgacheffe is one of the best highland-grown coffees. This coffee will give you very complex experience – it’s tea-like with aromas of Earl Grey, lime, lemon, vanilla and flowers. Brewing method 1. Open the sachet and take out the filter. 2. Rip open the top of the filter and spread the paper hooks. Put it on a mug. 3. Fill half of the filter with hot water and wait 30 seconds. Next, fill the filter three times to the top. Wait for the water to flow through the coffee after each pour. 4. Discard the Bagdrip and it's done! Each coffee is available in single sachets and boxes of 8. You can find all of them HERE.

Whole-bean specialty coffee from Ethiopia, roasted by World Roasting Champion 2015, Audun Sorbotten. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Country: Ethiopia Region: West Arsi Processing: Natural Varietal: Heirloom

Speciality coffee beans from Rwanda 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 plum, cranberry, red apple, and honey. This one is a real fruit bomb! Perfect breakfast companion!   Country: Rwanda Region: Huye Hills Process: Natural Variety: Red Bourbon Altitude: 1700 - 2200 m a.s.l. Cupping score: 85,5 pts

Speciality coffee bean blend roasted in Poland by LaCava. It consists of Nicaraguan arabica (70%) and robusta beans from Rwanda (30%). Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of cocoa, cedar and fresh tabacco.    Country: Nicaragua 70% + Rwanda 30% Region: Las Mimosas, Coko Sector Process: Washed Variety: Caturra, Robusta Altitude: 1000 - 1800 m a.s.l. Cupping score: 84 pts

A blend of whole-bean specialty coffee from Rwanda and Ethiopia, roasted by COFFEE PLANT from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Sweet and fruity. You can expect hints of cherries, currants, and plums. Country: Rwanda / Ethiopia Processing: Natural Cupping score: 84.5 / 87 pts

Whole-bean specialty coffee from Rwanda, roasted by COFFEE PLANT 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 strawberries, plums, and toffee. Country: Rwanda Region: Nyamashee, Kivu Processing: Natural Varietal: Red Bourbon Altitude: 1700 m n.p.m. Cupping score: 86 / 100 pkt.

LaCava and Coffeedesk cooperate to create a new daily BRU! Speciality 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 juicy black currant, sweet cherry, and dark chocolate. Pleasant acidity is combined with tea-like texture. Country: Kenya Region: Nyeri, Murang'a, Kiambu Processing: Washed Varietal: SL28, SL34, Ruiru 11 Altitude: 1600 - 2300 m a.s.l. Cupping score: 87 pts