Coffee from Africa

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 coffee beans 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. Sweet and fruity. You can expect hints of cherry, currant, and berry. Country: Ethiopia Processing: Natural Cupping score: 84.5 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

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

Speciality 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 fruit notes, especially, mango, apricot ,and wild strawberry. Origin: Rwanda Rushashi

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

Speciality 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 fruit notes, especially, mango, apricot, and wild strawberry. Origin: Rwanda Rushashi

Specialty whole-bean 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, black tea, chocolate, lemongrass, and grapefruit. Country: Ethiopia Region: Banko Chelchele Kebele, Gedeb Processing: Washed Varietal: Heirloom Altitude: 2100 m a.s.l.

COFFEE PLANT coffee roasters cooperate with Save the Wave initiative to support the the MARE foundation, which works to protect the ecosystems of the Baltic Sea. 10 PLN will be donated to the foundation from each sold package. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of blueberry, chocolate, and floral aroma. Country: Ethiopia Region: Bulehore Processing: Natural Varietal: Heirloom Altitude: 2200 - 2300 m a.s.l. Cupping score: 87.5 / 100 pts

Whole-bean specialty coffee from Kenya, 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 yellow grapefruit, candied lemon, and cacao. Country: Kenya Region: Sakami, Mount Elgon Processing: Washed Varietal: SL28 Altitude: 1800 m a.s.l.

Whole-bean specialty coffee from Kenya, roasted in Hungary by Casino Mocca. 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 black currant, peach, and lime. Country: Kenya Region: Nyeri Producer: Pearless Estate Processing: Washed Varietal: SL28, SL34, Ruiru 11 Altitude: 1400 - 1600 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 Hungary by Casino Mocca. 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 red currant, cherry tomato, and grapefruit. Country: Kenya Region: Kirinyaga Producer: Kooperatywa Thirikwa Processing: Washed Varietal: SL28, SL34, Ruiru 11, Batian Altitude: 1600 - 1700 m a.s.l.

Specialty coffee beans 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 grapefruit, lemon, dark chocolate, and blackberry. Country: Tanzania Region: Karatu Processing: Washed Varietal: Kent, Bourbon Altitude: 1600 - 1800 m a.s.l. Cupping score: 84.5 / 100 pts

Whole-bean specialty coffee beans from Ethiopia, roasted by Rubens Gardelli, World Roasting Champion 2017. Medium roast, perfect both for espresso and pour-over brewing methods. You can expect hints of jasmine, blueberry, rhubarb, almond, and milk chocolate. Country: Ethiopia Region: Guji Processing: Natural Varietal: Heirloom (lokalne odmiany arabiki) Altitude: 2100 - 2350 m a.s.l. Cupping score: 89 / 100 pts

Organic specialty coffee beans from Ethiopia, roasted by Solberg & Hansen from Norway. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Delicate and fresh floral notes of jasmine and lemon balm. Slightly citrusy in taste with a mild honey aftertaste. Country: Ethiopia Region: Sidamo Variety: Typica Altitude: 1800 - 2300 m a.s.l. Harvest: October - January Process: Washed

Specialty coffee from Ethiopia, roasted in Romania by Sloane Coffee Roastery. Medium roast, perfect for espresso machines and moka pots. You can expect the notes of apricot, raspberry candy, and cherry syrup. Country: Ethiopia Region: Agaro, Jimma Producer: Mustafa Abba Keno Mill: Beshasha Varietal: 74110, 74112, Heirloom Processing: Washed Altitude: 2100 - 2400 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: Kirinyaga Varietal: AA, SL28, SL34 Processing: Washed

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 Ethiopia, 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 candied citrus, oolong tea, and pomegranate. Country: Ethiopia Region: Yirgacheffe Washing station: Aricha Producer: Tessema Edima Processing: Washed Varietal: Kurume

Specialty coffee beans from Rwanda, roasted by Rubens Gardelli, World Roasting Champion 2017. Medium roast, perfect both for espresso and pour-over brewing methods. You can expect hints of hibiscus, blood orange, plum, and mango. Country: Rwanda Region: Nyamasheke Processing: Natural Varietal: Red Bourbon Altitude: 1900 m a.s.l. Cupping score: 88.75 / 100 pts

Specialty coffee beans from the Norwegian Solberg&Hansen roasters. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Sweet and juicy fruity. Delicate, balanced sourness, and long-lasting pleasant aftertaste. Country: Kenya Region: Nyeri Washing station: Rukira Producer: Othaya Farmers Cooperative Variety: SL28, SL34, Ruiri 11, Batian Altitude: 1850 m a.s.l. Processing: Washed

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

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

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

Specialty coffee beans 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. Sweet and fruity. You can expect hints of cherry, currant, and berry. Country: Ethiopia Processing: Natural Cupping score: 84.5 pts

Whole-bean specialty coffee from Uganda roasted by Warsaw-based Coffeelab. Medium roast, perfect for espresso machines and moka pots. The cup is full of cacao, spicy chocolate, and almond notes. Country: Uganda Region: Bukonzo County, Rwenzori Varietal: Nyasaland, SL14, SL28 Processing: Washed

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 Kenya, roasted in Wrocław by Figa Coffee. 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 pink grapefruit, blueberries, cola, and maple syrup. Country: Kenya Region: Tetu, Nyeri Producer: Wielu małych producentów Processing: Washed Varietal: SL28, SL34 Altitude: 1600 - 1700 m a.s.l.

Whole-bean specialty coffee from Ethiopia, roasted by Rubens Gardelli, World Roasting Champion 2017. Medium roast, perfect both for espresso and pour-over brewing methods. You can expect hints of Earl Grey, plum, nectarine, and candied orange. Country: Ethiopia Region: Jimma Processing: Washed Varietal: Heirloom Altitude: 1980 - 2000 m a.s.l. Cupping score: 88.25 / 100 pts