Coffee from Central America

A profile just as espresso is supposed to be! With high sweetness, but never boring. With a full, dense body, but not that Italian smartass. With pronounced fruitiness, but never acidic. Elixir Espresso! COFFEE DESCRIPTION A blend of specialty coffees, roasted at Heresy by the 2020 Roasting Vice Champion. Medium roast, designed for espresso, mokka pot or cup brewing. Profile with high sweetness and intensity, good balance between fruit and chocolate, with a long, lingering finish. Country: Ojojona, Guerisne, Honduras / somewhere cool Producer: Catalino Rubio / some other pro Farm: Quebrada Onda / somewhere beautiful Cultivar: catuai / something nice Processing: washed / something cool Altitude: 1000 m.a.s.l. / somewhere high Harvest: always fresh Cup score: always minimum 86 / 100 points ROASTER'S COMMENT Espresso is a whim of the coffee Brahman. For some, it has to be bitter and ashy, preferably for one euro at the station. Others love Scandinavian sea water with lemon. And we cheekily declare: espresso has to be fruity and thick at the same time. Chocolaty and elegant at the same time. And above all, it has to be sweet! And it's supposed to fill your mouth like hell. Well then, please help yourself! 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.

A profile just as espresso is supposed to be! With high sweetness, but never boring. With a full, dense body, but not that Italian smartass. With pronounced fruitiness, but never acidic. Elixir Espresso! COFFEE DESCRIPTION A blend of specialty coffees, roasted at Heresy by the 2020 Roasting Vice Champion. Medium roast, designed for espresso, mokka pot or cup brewing. Profile with high sweetness and intensity, good balance between fruit and chocolate, with a long, lingering finish. Country: Ojojona, Guerisne, Honduras / somewhere cool Producer: Catalino Rubio / some other pro Farm: Quebrada Onda / somewhere beautiful Cultivar: catuai / something nice Processing: washed / something cool Altitude: 1000 m.a.s.l. / somewhere high Harvest: always fresh Cup score: always minimum 86 / 100 points ROASTER'S COMMENT Espresso is a whim of the coffee Brahman. For some, it has to be bitter and ashy, preferably for one euro at the station. Others love Scandinavian sea water with lemon. And we cheekily declare: espresso has to be fruity and thick at the same time. Chocolaty and elegant at the same time. And above all, it has to be sweet! And it's supposed to fill your mouth like hell. Well then, please help yourself! PACKAGING The coffee is packed in a brown jar made of PET, 100% recyclable or reusable. In case you're thinking "oh no, plastic!", bear in mind that standard coffee packaging is also made of plastic (and a few other materials, making it often harder to recycle). We also thought about glass, but it's heavier, more expensive, breakable and, wait for it, has the same or greater (sic!) environmental impact! A plastic jar turns out to be pretty eco-friendly, just remember to put it in the right container, or find a creative way to reuse it at home.

Speciality coffee from Guatemala, roasted in Italy by Le Piantagioni del Caffe roasting brand. Dark roast, perfect for espresso machines and moka pots. Notes of tropical fruit are balanced with citrus acidity and honey sweetness. Country: Guatemala Region: El Durazno, Palencia Producer: Victor Calderon Varietal: Bourbon Processing: Fully Washed Altitude: 1676 - 1860 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 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.

Tierra is a blend of specially selected high-quality Arabica beans from Central America. The beans of floral aroma, dense full body, with hints of chocolate and almond. Perfect for Espresso.

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.

Decafeinaetd specialty coffee roasted for Coffeedesk. Medium roast, perfect for all brewing methods. We're breaking the stereotype! Decaf doesn't have to be dull! In this package you will find a golden mean: the best decaf beans in the market, from which you will make a perfect, nuanced brew. It is a great choice for pregnant women, people with caffeine intolerance, for those who like to drink a cup of coffee just before going to bed or simply have already exceeded their caffeine limit that day. You: You've already drunk oceans of coffee and you know every nook and cranny of coffee-world. You've drank quite a few cups from quite a few coffee machines. You are an aroma guru, a deity of filters, a blend success coach. The world is yours! Also you: Decaf, please. Current coffee beans (seasonal within the flavour profile): Roasting brand: HAYB Coffee origin: Honduras Varietal: Caturra, Bourbon Process: Washed

Illy Arabica Selection is a new line of single origin coffee from Illy's roaster. The beans from Guatemala is characterized by a complex flavour with the delicate hints of caramel, chocolate and honey. In Guatemala, Coffee is grown on the fertile soil high in the mountains. Suitable temperatures are the result of the hot air current from Mexico. That, along with farmers' care, results in the beans with intense aroma, complex flavour and pleasant sweetness.

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

Specialty coffee roasted for Coffeedesk. Light roast, perfect for pour-over brewing methods. Delicate, yet full of flavor. Light profile with notes of green apple, cherry and floral aroma. The coffee beans in the package are from Honduras. Subtle, lovely and tempting. Delicate and discreet, yet able to unleash a storm of flavours. Don't be fooled! You are about to discover the superpowers of our caffeine Excellency. Current coffee beans (seasonal within the flavour profile): Roasting brand: HAYB Coffee origin: Honduras Region: Santa Barbara Farm: Finca Don Pacho Varietal: Parainema Process: Wahed

Speciality coffee from Guatemala, roasted in Italy by Le Piantagioni del Caffe roasting brand. Dark roast, perfect for espresso machines and moka pots. Notes of tropical fruit are balanced with citrus acidity and honey sweetness. Country: Guatemala Region: El Durazno, Palencia Producer: Victor Calderon Varietal: Bourbon Processing: Fully Washed Altitude: 1676 - 1860 m a.s.l.

Coffee roasted for the new Coffeedesk cafe in Warsaw! Specialty coffee beans from El Salvador, roasted by Five Elephant from Berlin. 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 walnut, raspberry and elderflower tea.   Country: El Salvador Region: Los Naranjos Valley, Sonsonate Producer: Murray-Alvarez Family Altitude: 1500 - 1750 m a.s.l. Variety: Red Bourbon Process: Natural

Co-changers is a project initiated by 88 Graines, an importer of green coffee beans working directly with farmers, carried out with support of the All Good Foundation, Coffeedesk and coffee rasting brands. The aim of the project is to raise funds for an environmental program in Guatemala. Together, we allocate up to PLN 8 from each package to fight the problem of waste segregation, illegal landfills or burning plastic - also on the farm which produced this coffee. Thank you for your support! Specialty coffee beans from Guatemala, roasted by Hard Beans from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the notes of oranges, caramel, and flowers.   Country: Guatemala Region: Huehuetenango Farm: Finca Buenos Aires Altitude: 1500 - 1700 m a.s.l. Processing: Washed Varietal: Bourbon Finca Buenos Aires is located in the heart of the coffee zone of Huehuetenango region. It is at 1,500 masl. All the coffee is processed on the farm premisses. The coffee is dried in patios, guardiolas (only second grade) and raised beds. Diana and Hector run three farms in the Huehuetenango region. They do their best to ensure mainly three things: quality, environment preservation and good work conditions. They working hard to develop their farms and use best pre and post harvest practices. They have been making surethat coffee is carefully selected at brix 20-23. Diana and Hector are an example of new approach to coffee production. Their farms and management style is focused onmaximum efficiency and sustainability not onlyenvironmental but also economical.

Speciality 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

Co-changers is a project initiated by 88 Graines, an importer of green coffee beans working directly with farmers, carried out with support of the All Good Foundation, Coffeedesk and coffee rasting brands. The aim of the project is to raise funds for an environmental program in Guatemala. Together, we allocate up to PLN 8 from each package to fight the problem of waste segregation, illegal landfills or burning plastic - also on the farm which produced this coffee. Thank you for your support! 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 tropical fruits, red grapes, and yellow plums.   Country: Guatemala Region: Acatenango Farm: Finca La Esperanza Altitude: 1650 - 1750 m a.s.l. Processing: Honey Varietal: Typica Finca La Esperanza is a small 12 hectare farm situated righton the slopes of the Acatenango volcano. In 1950 Don Federico Perez planted first coffee trees in LaEsperanza, changing corn crop permanently to coffee. In 1990 the farm was acquired by Hector de la Roca Perez who decidedto renovate the farm and plant new varieties like Caturraand Pache.   After the passing of Don Hector the farm has been owned and managed by his two grandsons; Erik and German. Their vision for the farm is managing with strong technical,agronomic and financial foundations that lead to positive changes for the environment in which the farm is sustained, which includes workers, the natural environment and the owners. It is so encouraging to see two brothers collaborating,working closely together and complementing each other’s skills. German has been working at ANACAFE as a Q grader for thelast 5 years which gave him all the abilities to carry outLa Esperanza’s quality control. German’s brother, Erikworks in the field managing agricultural side of the farmand its coffee processing. At La Esperanza honey method is often use as water access is limited - the method results in rich, sweet coffees.

Specialty coffee from Panama, roasted in Warsaw by Coffeelab. Medium roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of cherry, grapefruit and nougat. Country: Panama Region: Chiriqui Variety: Obata, Catuai, Typica Process: Instrinsic Cherry

Specialty beans from Honduras roasted at Heresy by the 2020 Polish Roasting Vice-Champion. Light roast, designed for pour-over methods or cup brewing. The beans have an elegant, light floral and fruity profile. Country: Honduras Region: Las Flores, Santa Barbar Producer: Roberto Sabillon Farm: Las Flores Varietal: Pacas Processing: Washed Altitude: 1550 m a.s.l. Harvest: March 2021 Cupping score: 87 / 100 punktów PROCESSING The purest form of washed. A classic of the genre. After harvesting, the coffee is immediately depulped and put into a tank. There it ferments for 24 hours and then it's washed. Drying on African beds, about 18 days. THE FARM In 2011, Roberto's farm was attacked by a scabby disease, coffee leaf rust. He lost basically all his trees. Frustrated, he stopped growing coffee for four more years. In 2015, his neighbour made it to the Cup of Excellence finals and that revived hope in Roberto! He started over and today produces gorgeous, classic Santa Barbara microlots. And you're annoyed because you can't pass a mission in GTA. ROASTER'S COMMENT One of those coffees that you cup blindly, but you know anyway - washed Santa Barbara! Elegant, this time without powerful bass, but red fruits and florals play first fiddle here. Such a silk for the mouth! 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 roasted for Coffeedesk. Light roast, perfect for pour-over brewing methods. This coffee shows the notes ofe fruit and slight acidity. The coffee beans in the package come from Honduras. The real king of the jungle. A tropical abundance of coffee energy. Japes and pranks embraced by rhythmic madness. Please don't stop the music. Please don't stop the coffee! Fans of fruity aroma, please come in. Current coffee beans (seasonal within the flavour profile): Coffee origin: Honduras Region: Santa Barbara, Las Flores Producer: Balbina Sabillon Varietal: Parainema Process: Natural

Speciality 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

Specialty coffee from El Salvador, roasted in Warsaw by Coffeelab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the hints of dark chocolate, dried fruit, and floral aroma. Country: El Salvador Process: Washed Varietal: Pacamara

Speciality 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

Speciality coffee beans from Guatemala, roasted in Poland by LaCava. Medium roast, perfect for espresso machines and moka pots. Sweet, with delicate fruitiness - you can expect the highlighted notes of red graes, red currant, and papaya. Country: Guatemala Region: Antigua, San Lorenzo El Cubo Processing: Yellow Honey Altitude: 1200 - 1800 m a.s.l. Varietal: Bourbon, Caturra Cupping score: 87 / 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.

Specialty coffee beans from El Salvador, roasted by Belgian Caffenation. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect buttery mouthfeel and milk chocolate sweetness. Country: El Salwador Region: Santa Ana Producer: Jose Antonio Salaverria Varietal: Bourbon, Catuai Processing: Honey Altitude: 1540 m a.s.l.

Specialty coffee from Guatemala, roasted by Nomad Coffee from Spain. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The brew shows the notes of hazelnut, milk chocolate and stone fruit. Country: Guatemala Region: Huehuetenango Processing: Washed Varietal: Caturra, Catuai, Bourbon Altitude: 1550 - 1650 m a.s.l.

Organic speciality coffee from Honduras, roasted in Latvia by Rocket Bean. Medium roast, perfect for all brewing methods. Expect the notes of cocoa, red apples, and chicory. Country: Honduras Region: Marcala Process: Washed Variety: Bourbon, Catuai, Typica Altitude: 1200 - 1700 m a.s.l. Harvest: January 2018 Cupping score: 84 / 100 pts Organic coffee from Cafe Organico de Marcala South America plantation.

Speciality coffee from Guatemala, roasted in Warsaw by Coffeelab. Medium roast, perfect for espresso, coffee machines, and moka pots. Creamy and sweet with tons of almond, raspberry and milk chocolate notes. Country: Guatemala Region: San Pedro Necta, Huehuetenango Process: Washed Variety: Bourbon, Typica, Caturra Altitude: 1500 m a.s.l. Harvest: May - July 2017

Specialty coffee from Guatemala, roasted in Warsaw by Story Coffee Roasters. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In taste you can expect hints of sweet forest fruit, and milk chocolate. Country: Guatemala Region: Finca la Torre Producer: Neto Perez Processing: Natural Varietal: Red Bourbon Altitude: 1600 m a.s.l.

Specialty coffee from Guatemala, 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 raspberry, white chocolate, and pecan nuts. Country: Guatemala Producer: Baltazar Ramirez Processing: Washed Varietal: Caturra, Bourbon

Specialty coffee beans 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 cocoa nibs, passionfruit, and lemonade. Country: Costa Rica Region: West Valley Processing: Black Honey Varietal: H3, H17 Altitude: 1650 m a.s.l.