The new Filter of the Month is here! Whole-bean specialty coffee from Honduras, 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 cherries, strawberry jam, and hibiscus tea. Country: Honduras Region: Ocotepeque Processing: Natural Varietal: Parainema                                                                                                                                                                                  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!

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 Santa Barbara Mountains in eastern Honduras, on the border with Guatemala. The Santa Barbara Mountains and the nearby Yojoa Lake create a unique microclimate for coffee production. The region has never suffered a drought, and the mild climate lasts throughout the year and allows the stress-free cultivation of coffee. In a cup, you can taste red apple, walnut and chocolate. 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.

Specialty coffee from Guatemala, roasted in Warsaw by HAYB. Dark roast, perfect for espresso machines and moka pots. You can expect the notes of dark chocolate, red fruits and brown sugar. Country: Guatemala Region: Huehuetenango Variety: Caturra, Catuai, Bourbon Process: Washed

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 Santa Barbara Mountains in eastern Honduras, on the border with Guatemala. The Santa Barbara Mountains and the nearby Yojoa Lake create a unique microclimate for coffee production. The region has never suffered a drought, and the mild climate lasts throughout the year and allows the stress-free cultivation of coffee. In a cup, you can taste red apple, walnut and chocolate. 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.

Specialty coffee beans from El Salvador, roasted by Lykke from Sweden. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of caramel, plum, and red apple. Country: El Salvador Region: Chalatenango Producer: Miguel Angel Murcia, Joel Isai, Rene Alfonso, José Matias Hernandez Alvarez, Orlando Vasquez Processingi: Washed Varietal: Pacas Altitude: 1700 - 1850 m a.s.l.

Whole-bean specialty coffee from Guatemala, roasted by Hard Beans from Poland. Medium roast, perfect for espresso machines and moka pots. In the cup, you can expect the notes of maple syrup, pistachio, and apple. Country: Guatemala Region: San Martin, Jilotepeque Processing: Washed Varietal: Bourbon, Typica, Caturra, Catuai Altitude: 1600 - 1800 m a.s.l.

Specialty coffee from Guatemala, roasted in Warsaw by HAYB. Dark roast, perfect for espresso machines and moka pots. You can expect the notes of dark chocolate, red fruits and brown sugar. Country: Guatemala Region: Huehuetenango Variety: Caturra, Catuai, Bourbon Process: Washed

Specialty coffee bean blend roasted in Poland by LaCava. It consists of Guatemalan coffee (90%) and arabica beans of other origins (10%). Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of milk chocolate, caramel, and red apple. This one is your new daily brew. Convenient go-to coffee with a fruity twist. Perfect breakfast companion! Country: Guatemala 90% + other arabica beans 10% Region: El Morito Process: Washed Variety: Bourbon, Caturra, Pache Altitude: 1800 - 2000 m a.s.l. Cupping score: 84 pts

Whole-bean specialty coffee from Costa Rica, 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 wild strawberry, sour cherry, and chocolate with floral aroma. Country: Costa Rica Region: Central Valley Processing: Piramide Natural Varietal: Centroamericano Altitude: 1300 m a.s.l. Cupping score: 85.75 / 100 pts

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.

Whole-bean specialty coffee from Guatemala, roasted by Hard Beans from Poland. Medium roast, perfect for espresso machines and moka pots. In the cup, you can expect the notes of maple syrup, pistachio, and apple. Country: Guatemala Region: San Martin, Jilotepeque Processing: Washed Varietal: Bourbon, Typica, Caturra, Catuai Altitude: 1600 - 1800 m a.s.l.

Whole-bean specialty coffee from Costa Rica, 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 peach, vanilla, and rum. Country: Costa Rica Region: West Valley Processing: Natural Anaerobic Varietal: H1 Altitude: 1400 m a.s.l.

Specialty coffee from Guatemala, roasted in Warsaw by HAYB. Medium roast, perfect for espresso machines and moka pots. You can expect the notes of dark chocolate, red fruits and brown sugar. Country: Guatemala Region: Huehuetenango Variety: Caturra, Catuai, Bourbon Process: Washed

Whole-bean specialty coffee from Costa Rica, roasted by MAMAM 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 lychee, banana, and pineapple. Country: Costa Rica Region: Valle de Dota Producer: Robert Mata Naranjo Varietal: Caturra Processing: Juicy Honey Altitude: 1800 m a.s.l.

Whole-bean specialty coffee from Guatemala, roasted in Poland by COFFEE PLANT. Medium roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of dried fruits, melon, and dark chocolate. Country: Guatemala Region: Jalapa Varietal: Bourbon, Caturra, Icatu Processing: Washed Altitude: 1700 m a.s.l.

Whole-bean specialty coffee from Guatemala, roasted by Hard Beans from Poland. Medium roast, perfect for espresso machines and moka pots. In the cup, you can expect the notes of maple syrup, pistachio, and apple. Country: Guatemala Region: San Martin, Jilotepeque Processing: Washed Varietal: Bourbon, Typica, Caturra, Catuai Altitude: 1600 - 1800 m a.s.l.

Whole-bean specialty coffee from Guatemala, roasted in Poland by COFFEE PLANT. Medium roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of dried fruits, melon, and dark chocolate. Country: Guatemala Region: Jalapa Varietal: Bourbon, Caturra, Icatu Processing: Washed Altitude: 1700 m a.s.l.

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.

Specialty coffee from Guatemala, roasted in Warsaw by HAYB. Medium roast, perfect for espresso machines and moka pots. You can expect the notes of dark chocolate, red fruits and brown sugar. Country: Guatemala Region: Huehuetenango Variety: Caturra, Catuai, Bourbon Process: Washed

Whole-bean specialty coffee from Costa Rica, 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 violets, rum, mango, and sweet apple. Country: Costa Rica Region: Central Valley Farm: Hacienda Sonora Processing: Natural Varietal: Yellow Obata Altitude: 1300 m a.s.l.

Whole-bean specialty coffee from Costa Rica, 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 cola, toffee, and grapefruit, with malic acidity and sugary sweetness. Country: Costa Rica Region: West Valley Producer: Cerro San Luis Micromill Varietal: SL28 Processing: Yellow Honey Altitude: 1200 - 1900 m a.s.l. Cupping score: 89 / 100 pts

Specialty coffee from Guatemala, roasted in Poland by Hard Beans roastery. Medium roast, perfect for espresso machines and moka pots. In its flavour, you can expect  notes of chocolate, orange, and yellow fruit. Country: Guatemala Region: Santa Barara Producer: Mario Recinos Variety: Caturra Process: Washed Altitude: 1900 m a.s.l.

Whole-bean specialty coffee from Nicaragua, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. In taste you can expect hints of black cherries, sauvignon blanc, and cacao nibs. Country: Nicaragua Region: Yasica Norte Farm: Limoncillo Producer: Erwin Mierisch Varietal: Red Bourbon Processing: Natural Altitude: 1200 m a.s.l.

Whole-bean specialty coffee from El Salvador, roasted by Berlin-based The Barn. Medium roast, perfect for espresso machines and moka pots. You can expect  creamy, rich espresso with hints of pineapple and almond. Country: El Salvador Region: Apaneca Processng: Washed Varietal: Red Bourbon Altitude: 1550 m a. s. l.

Specialty coffee beans from El Salvador, 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 fruit jam, vanilla, and cacao. Country: El Salvador Region: Apaneca Ilamatepec Processing: Macerated Natural Varietal: Bourbon, Kenia, Pacas Altitude: 1400 - 1600 m a.s.l. Cupping score: 86.25 / 100 pts

Cascara is dried peel of the coffee cherry which allows you to prepare delicious brew. Its taste resembles black tea with melon, mirabelle plum, honey, and  jasmine notes. Country: Costa Rica Variety: Bourbon, Jackson, Mbirizi It can be brewed like tea, in French Press or as cold brew. It is rich in stimulating caffeine, so it is a great recipe for refreshing drinks.

Ground 100% Arabica blend of Arabica from Guatemala, Ethiopia, Salvador and Brazil, roasted by the highly regarded Italian Le Piantagioni del Caffè roaster. Coffee with malty aroma and sweet flavour. Smooth and delicate. Due to the grind size, recommended for moka pots. Proper coarseness results in good water flow, desired extraction and finally expected flavour. Beans included in the blend: - Guatemala - Finca El Hato Blue - Ethiopia - Selezione Yrgalem - Salvador - Finca San Luis - Brazil - Fazenda Lagoa do Morro - Brazil - Fazenda Samambaia

Whole-bean specialty coffee from El Salvador, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. You can expect hints of limes, white wine, and dried figs. Country: El Salvador Farm: La Fany Producer: Carmen and Rafael Da Silva
 Varietal: Red Bourbon Processing: Natural Altitude: 1450 m a.s.l.

Whole-bean specialty coffee from El Salvador, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. You can expect hints of Pink Lady apples, dark grapes, and milk chocolate. Country: El Salvador Region: Santa Ana Farm: San Cayetano
 Varietal: Red Bourbon Processing: Washed Altitude: 1500 m a.s.l.

Whole-bean specialty coffee from El Salvador, roasted in Sweden by Johan & Nyström. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, and other pour-over brewing methods. Fruity flavours of mandarin and red currants are balanced with macadamia sweetness.   Country: El Salvador Region: Ahuachapán Farm: Santa Barbara Producer: Menendez family Varietal: Orange Bourbon Processing: Washed Altitude: 1650 m a.s.l.

Special edition Roaster's Choice selected by Aleksander Smęt - 2022 Cup Tasters and Roasting Champion od Poland. Whole-bean specialty coffee beans from Honduras, 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 raspberries, caramel, blueberries, and tea. Country: Honduras Region: El Ocotillo, Santa Barbara Processing: Washed Varietal: Pacas Altitude: 1750 m n.p.m. Cupping score: 88 / 100 pts

Whole-bean specialty coffee from Costa Rica, 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 berry and rose, with malic acidity balanced with sweetness. Country: Costa Rica Region: Sabanilla de Alajuela, Central Valley Producer: Oscar & Francisca Chacón Varietal: Caturra & Catuaí Processing: Black Honey Altitude: 1400 - 1600 m a.s.l. Cupping score: 88 / 100 pts

What is created by the merger of Guatemala and Guatemala? Even more Guatemala in Guatemala! This country is our beloved region to which we make regular trips, always surprising us with the variety of coffees it can serve. If you associate Guatemala with classic flavours, then Amigo, we envy you how much more you get to discover! We hope you enjoy some marmalade! A blend of specialty quality beans, roasted at Heresy roastery by the 2020 Roasting Vice Champion. Medium roast, designed for espresso, coffeemaker or cup brewing. A profile balanced in flavour, combining classic and fruitier notes, providing an experience for both traditional and modern espresso fans. A versatile espresso - both for shots and milky coffees. Both for the café and for the home. Available permanently in the heretical offer! Country: Guatemala Producer: smallholders from Jalapa Farm: San Martin and Santa Rosa Varietal: caturra and bourbon Processing: washed and natural Altitude: 1600 - 2200 m a.s.l. PROCESSING Here we have a combination of washed and natural processing of caturra and bourbon coffees. San Martin is a classic washed. Santa Rosa is a more naturally fermented varietal. A washed-natural blend! THE FARM The San Martin and Santa Rosa coffees are blends from small local producers in the Jalapa region. Their harvests are combined and processed together as a single lot. ROASTER'S COMMENT Once again we apply the equation here: very good + very good ≤ very good. In the base, deep caramel sweetness and plenty of jammy fruitiness, just the kind of dark blue, from the forest. And as a joker, a vinous-tropical natural. The synergy of the 21st century. 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.

Specialty coffee bean blend roasted in Poland by LaCava. It consists of Guatemalan coffee (90%) and arabica beans of other origins (10%). Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of milk chocolate, caramel, and red apple. This one is your new daily brew. Convenient go-to coffee with a fruity twist. Perfect breakfast companion! Country: Guatemala 90% + other arabica beans 10% Region: El Morito Process: Washed Variety: Bourbon, Caturra, Pache Altitude: 1800 - 2000 m a.s.l. Cupping score: 84 pts

Whole-bean specialty coffee beans from Guatemala, 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 forest fruit, caramel, and black tea. Country: Guatemala Region: Huehuetenango Processing: Natural Varietal: Maragogype Altitude: 1900 m a.s.l. Cupping score: 87 / 100 pts

Whole-bean specialty coffee beans from Guatemala, 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 forest fruit jam, vanilla, and flowers. Country: Guatemala Region: Frijanes Processing: Natural Varietal: H1 Altitude: 1600 - 1700 m a.s.l. Cupping score: 88 / 100 pts