Liquor tasting notes coffee
Complex, intense, and full of character. Notes of rum, whiskey, or liqueur are the result of long, controlled anaerobic fermentation, which transforms the character of the brew.
1 - 36 of 44 available products
HAYB - SIE PRZELEWA Tropik Natural Filter 250 g
Manufacturer: HAYB
Roasting date: 08.05.2026
Speciality coffee from Colombia 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 ripe fruits, caramel and rum.Origin: ColombiaStore in a cold and dry space.
HAYB - SIE PRZELEWA Tropik Natural Filter 500 g
Manufacturer: HAYB
Roasting date: 08.05.2026
Speciality coffee from Colombia 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 ripe fruits, caramel and rum.Origin: ColombiaStore in a cold and dry space.
New
Hi! Coffeedesk - Mad Jungle Filter 250 g
Manufacturer: HI! COFFEEDESK
Roasting date: 02.06.2026
Whole-bean specialty coffee from Uganda, 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 cherry, blueberry, dried fruits, spices, rum and alcohol finish.Origin: UgandaRegion: Rwenzori, Western RegionFarm: Nyabirongo / Agri EvolveVariety: SL14, SL28Processing: NaturalAltitude: 1600–2200 m a.s.l.ABOUT THE COFFEENyabirongo is located on the southern slopes of the Rwenzori Mountains in western Uganda. It is an important point for local producers from the Bakonzo people and, at the same time, a quality hub for Agri Evolve, a company that has been working with farmers in the region since 2018. The facility in Nyabirongo has been operating since 2022 and combines both a wet and dry mill, ensuring that quality control covers the entire journey from receiving the cherries to preparing the green coffee for export.This lot is a natural. Ripe cherries are hand-picked, sorted through flotation, and then sealed in fermentation tanks. After fermentation, the coffee is dried in thin layers, and later hulled and sorted. The result? Plenty of fruit, high sweetness, and that characteristic, slightly rum-like finish. A coffee with character. No pretending.ROASTER'S OPINIONThis is Uganda on the darker, more fruity side of the force. It is not "polite." It is sweet and fermenty, with cherry and blueberry at the forefront. It works best as a filter coffee for people who like coffees with a strong processing profile but without a heavy, muddy body. Plenty of flavor. Very little boredom.Store in a dry and cool place.
COFFEELAB - Decaf But Tasty Washed Espresso 250 g
Manufacturer: COFFEELAB
Roasting date: 11.05.2026
Whole-bean specialty coffee from Colombia, roasted in Warsaw by Coffeelab. Dark roast, perfect for espresso machines and moka pots. You can expect hints of almonds, amaretto and biscuits.Country: ColombiaRegion: HuilaProcessing: WashedMethod of decaffeination: SugarcaneAltitude: 1400 – 2000 m a.s.l.Variety: Castillo, Caturra, ColombiaABOUT COFFEEIn this edition, Decaf but Tasty! reminds us entirely of tiramisu. First, a dessert-like base of sponge fingers. Then plenty of sweetness, notes of almonds and that sweet-bitter amaretto accent.This coffee comes from Huila, Colombia, and follows a classic washed process. The beans are sourced from small-scale producers working on a few hectares each, where selective picking and controlled fermentation are the norm rather than the exception. Depulped on the day of harvest, fermented for 12–36 hours, then thoroughly washed and dried to the desired moisture level. The result is a clean, structured base that translates into clarity and balanced sweetness in espresso.Caffeine is removed using the EA (ethyl acetate) method. It is a compound that occurs naturally in fruit and as a by-product of sugar fermentation. The green coffee, already processed, is first steamed under low pressure to open up its structure. It is then placed in a water-EA solution, which binds to the caffeine molecules. The process is repeated until caffeine is no longer detectable. Finally, the coffee is steamed once more to remove any remaining traces, then dried and prepared for export.The result is a decaffeinated espresso that feels complete. Sweet, expressive and simply good.Store in a cold and dry space.
COFFEELAB - Decaf But Tasty Washed Espresso 1 kg
Manufacturer: COFFEELAB
Roasting date: 11.05.2026
Whole-bean specialty coffee from Colombia, roasted in Warsaw by Coffeelab. Dark roast, perfect for espresso machines and moka pots. You can expect hints of almonds, amaretto and biscuits.Country: ColombiaRegion: HuilaMethod of decaffeination: SugarcaneProcessing: WashedAltitude: 1400 – 2000 m a.s.l.Variety: Castillo, Caturra, ColombiaABOUT COFFEEIn this edition, Decaf but Tasty! reminds us entirely of tiramisu. First, a dessert-like base of sponge fingers. Then plenty of sweetness, notes of almonds and that sweet-bitter amaretto accent.This coffee comes from Huila, Colombia, and follows a classic washed process. The beans are sourced from small-scale producers working on a few hectares each, where selective picking and controlled fermentation are the norm rather than the exception. Depulped on the day of harvest, fermented for 12–36 hours, then thoroughly washed and dried to the desired moisture level. The result is a clean, structured base that translates into clarity and balanced sweetness in espresso.Caffeine is removed using the EA (ethyl acetate) method. It is a compound that occurs naturally in fruit and as a by-product of sugar fermentation. The green coffee, already processed, is first steamed under low pressure to open up its structure. It is then placed in a water-EA solution, which binds to the caffeine molecules. The process is repeated until caffeine is no longer detectable. Finally, the coffee is steamed once more to remove any remaining traces, then dried and prepared for export.The result is a decaffeinated espresso that feels complete. Sweet, expressive and simply good.Store in a cold and dry space.Rebranding is underway, so you may receive either the old or the new version of the packaging in your parcel. The coffee remains the same, only the label has undergone a makeover.
Bracia Ziółkowscy - Honduras Caballero Las Lomas Natural Filter 250 g
Manufacturer: BRACIA ZIÓŁKOWSCY
Roasting date: 31.03.2026
Whole-bean specialty coffee from Honduras, 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 brew resembles the flavour of pineapple, cocoa and alcohol.Origin: HondurasRegion: Chiancla, La PazFarm: Las Lomas, Marysabel Caballero i Moises HerreraVariety: Catuai Processing: NaturalAltitude: 1600 m a.s.l.Cupping score: 86 / 100ABOUT THE FARMMarysabel Caballero and her husband, Moises Herrera, are second and third-generation coffee producers. They inherited their farms from their parents and creatively evolved their cultivation and processing methods. They have been working with specialty coffee since the early 2000s and achieved legendary status long ago. Year after year, they produce the highest quality green beans, serving as pioneers not only of specialty coffee in Honduras but also of new processing techniques. They were the ones who successfully adapted natural processing to the challenging climatic conditions of Honduras.The Caballero family owns nearly 200 hectares of land divided into 17 different farms in the Marcala region of eastern Honduras. All their operations are centered at a central washing station – Xincala. This is where all the cherries they harvest are processed. The family constantly invests in the station's development, making it possible to continuously improve quality.Marysabel and Moises's farms feature clay-like soil, and the main variety they grow is Catuai, though they also have Java, Pacamara, and Geisha trees.ROASTER'S OPINIONWe roasted our first naturals from Caballero in 2020. A lot has changed since then. Back then, the processing still had its flaws; there were many heavily over-fermented beans that roasted darker than the rest, creating a slight "muddiness" or what some called "tarriness" in the cup. Today, that is completely gone. This is a sweet, jammy, and thick natural, yet remarkably clean and transparent at the same time. We were fans of those coffees back then, but now we are truly blown away.Store in a cold and dry space.
New
Kafar - Costa Rica Jhon Alvarado Anaerobic Natural Filter 250 g
Manufacturer: KAFAR
Roasting date: 25.05.2026
Whole-bean specialty coffee from Costa Rica, roasted in Poland by Kafar. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The cup is filled with notes of cherry, rum and nougat.Country: Costa RicaRegion: BruncaFarm: La TorreProcessing: Anaerobic naturalVarietal: Peaberry mix viarietalCupping score: 87 / 100Altitude: 1700 m a.s.l.ABOUT THE COFFEEThis exceptional lot of PB beans from the La Torre farm presents a distinctly fruity and liqueur-like profile with notes of cherry, rum, and nougat. It is created through the cooperation of Damian Durda from Change of Tone with Jhon Alvarado and his family, who have consistently developed the production of high-quality specialty coffees in the Chirripó, Brunca region for years. The anaerobic natural process of this coffee highlights its intense sweetness and complexity, while preserving its clean character. We recommend it primarily for filter brewing methods, where its complex flavor profile and subtle, smooth aftertaste are most memorable.ABOUT THE FARMJhon Alvarado, along with his son Antonio and the whole family, manage sixteen hectares of crops spread across four farms in the Chirripó, Brunca region in southern Costa Rica. This is exactly where lots based on varieties such as Gesha, SL28, or Ethiopia 47 are created, which are now processed in a newly built dry mill launched in 2025.From the first experiments conducted on the Finca La Torre farm to multiple high rankings in the Cup of Excellence competition, the Alvarado family's business is based on conscious development, consistency, and a clearly defined vision of quality. Their approach combines modern processing methods with great attention to transparency and the character of the southern Costa Rican terroir.The results are coffees with high clarity and a distinct sensory profile — ranging from elegant Geshas and complex anaerobics to the honey process.This specific, selected PB lot, subjected to the anaerobic natural process, presents an intense character with notes of cherry, rum, and nougat, along with a dense, sweet structure.Store in a dry and cool place.
Kafar - Colombia La Guánabana Filter 250g
Manufacturer: KAFAR
Roasting date: 06.05.2026
Whole-bean specialty coffee from Colombia, roasted in Poland by Kafar. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can feel taste of brandy, yellow plum and banana bread.Country: ColombiaRegion: FresnoFarm: El VergelVarietal: red & yellow CatturaProcessing: natural anaerobicCupping score: 87 / 100 pointsStore in a cold and dry space.
New
Runty Roaster - Ecuador Pablo Ponce Washed Filter 250 g
Manufacturer: RUNTY ROASTER
Roasting date: 27.05.2026
Whole-bean specialty coffee from Ecuador, roasted by Runty Roaster 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 flowers, forest fruits and wine.Origin: EcuadorRegion: La PerlaFarm: Pablo PonceProcessing: WashedVariety: TypicaAltitude: 2450 m a.s.l.Cupping score: 88 / 100
Giovannacci Caffe - Gran Caffe Moka Espresso 250g
Manufacturer: GIOVANNACCI CAFFE
A blend of whole-bean coffee from Central and South America, Africa, and Asia roasted by Giovannacci Caffe in Italy. Dark roast, perfect for espresso machines and moka pots. The flavour is well-balanced, with the notes of cherries, almonds, cocoa, and rum.Processing: Natural / WashedStore in a cold and dry space.
Royal Beans
Heresy - Colombia El Vergel Magnum Sidra Filter 126 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 passion fruit, mango, yogurt, hard candies, flowers and champagne.Origin: ColombiaRegion: TolimaFarm: Elias & Shady BayterVariety: SidraProcessing: Anaerobic Natural + MosstoAltitude: 1500 m a.s.l.Cupping score: 90 / 100 ABOUT THE FARM AND COFFEE PRODUCEREl Vergel is a relatively young farm, as its first harvest took place only 10 years ago. However, the Bayter family has rapidly transformed the plantation into one of the most advanced in the industry in terms of complex processing and the cultivation of a wide range of selected, highly sought-after botanical varieties, such as Geisha, Pink Bourbon, Laurina, and Pacamara.Currently, ongoing research on bacteria and yeast is being conducted at El Vergel to achieve even greater precision in controlling fermentation and, consequently, modulating flavor.In addition to coffee production, the Bayters are the founders of Forest, a company involved in both the export and import of green coffees, which means we were able to purchase this coffee without the involvement of intermediaries.ABOUT COFFEE PROCESSING AT THE FARMSidra variety, hand-picked, fermented as whole cherries for 72 hours with limited air access, with the addition of must from the fermentation of another botanical variety, Java.This must is a liquid that is produced as a byproduct of coffee fermentation and contains a high concentration of microorganisms—bacteria and yeast. Their increased presence lowers the starting barrier of fermentation, making it more intensive and faster. The result? More intensive formation of metabolites, which have a direct impact on the final, more complex and deeper profile in the brew.The coffee is dried in two stages—first mechanically for 4 days in a temperature-controlled environment, then for 18 days on raised beds. It is homogenized for 30 days in plastic bags.ROASTER'S OPINIONOne of those coffees where you take the first sip and specific descriptors come to the tongue faster than you can consciously think of them. In our case: mango-passion fruit yogurt, without a doubt!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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Kaizen - Brazil Barrel Aged Fazenda Matao Natural Filter 250 g
Manufacturer: KAIZEN
Roasting date: 08.06.2026
Whole-bean specialty coffee from Brazil, 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 rum, nougat and hazelnut.Country: BrazilRegion: MogianaVarietal: Mundo NovoFarm: Fazenda MataoProcessing: NaturalAltitude: 790 - 940 m a.s.l.Barrel Aged Brazil Fazenda Matão x WINNICA KOJDERSpecialty coffee from Brazil aged in a wine barrel from the Kojder Winery, roasted for filter brewing methods, with notes of rum, nougat, and hazelnut. Light roasted specialty coffee Brazil Fazenda Matão. This specialty coffee is perfectly suited for all pour-over methods, such as V60, Chemex, batch brewer, and Aeropress.ABOUT THE COFFEEAnother coffee in the KAIZEN collection aged in a wine barrel is the result of a local collaboration with the Kojder Winery, located just 30 km from Szczecin. We placed the green beans – Brazil Fazenda Matão – in an oak barrel where wine had previously matured, giving the coffee a unique, complex character. As a result, we achieved a coffee that took on distinct alcoholic and sweet notes – rum, nougat, and hazelnut can be detected in the profile.ABOUT THE PLANTATIONFazenda Matão is a renowned farm in Brazil, known for producing high-quality specialty coffees with a stable and clean profile. Thanks to favorable climate conditions and the proper altitude of the crops, coffee from this region is characterized by natural sweetness and chocolate-nut notes. On the farm, great emphasis is placed on careful selection and processing of the beans, which allows for repeatable quality and a clear profile in the cup. In this edition, the classic Brazilian character has been enriched by the influence of barrel aging.Store in a dry and cool place.
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COFFEELAB - Costa Rica Alvarado Fonseca Familia Natural Anaerobic Filter 250 g
Manufacturer: COFFEELAB
Roasting date: 29.06.2026
Whole-bean specialty coffee from Costa Rica, 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 cherry liqueur, wild strawberry and grapefruit.Origin: Costa RicaRegion: ChirripóFarm: Corazón de JesúsVariety: PeaberryProcessing: Natural AnaerobicAltitude: 1800 – 1950 m a.s.l.ABOUT THE COFFEECosta Rica Alvarado Fonseca Family is another peaberry* that completely won us over. There is something of cherry liqueur to it: lightly fermented, deep and intense. But instead of drifting into a heavy, boozy ferment, it stays on the light side of the Force: fresh, bright, and grapefruit-leaning.Our first impression? Cherries in a liqueur-like, very sweet form. The grapefruit note is there to show clarity, freshness, and citrusy acidity. During our tests, the brew came out expressive, but not overwhelming. Fruity, clea,n and juicy. Not too light, not too heavy. Just right.The coffee comes from the Chirripó region in Costa Rica, from farms located at 1800–1950 m a.s.l. Behind the lot stands the Alvarado Fonseca Family, a producer family connected with the Corazón de Jesús micro-mill. Jhon Alvarado Abarca, also known as Johny, regularly appears among the top names in Cup of Excellence, and his work shows what you can achieve with experience, ambition, and constant process refinement.This lot was processed as natural anaerobic, which helps build deep, fermented fruitiness without taking away the coffee’s clarity. And that is exactly what we liked most about it: the intensity is clear, but kept in check. A good example of a thoughtful combination of peaberry selection and process.We especially recommend this lot to people who enjoy fruity-fermented intensity, but care just as much about balance. There is energy and depth here. But there is also lightness and freshness.*Peaberry is a natural anomaly: instead of two flat seeds developing inside the coffee cherry, there is one smaller, rounder seed. In practice, it can often give a more concentrated and intense flavour.Store in a cold and dry space.
New
Kafar - NATURAL Filter Drip Bag - 1 Sachet 12 g
Manufacturer: KAFAR
Roasting date: 24.06.2026
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.
Giovannacci Caffe - Bordeaux Espresso 1kg
Manufacturer: GIOVANNACCI CAFFE
A blend of whole-bean coffee from South America 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 chocolate, amaretto, and dried fruits.Processing: Natural / WashedStore in a cold and dry space.
New
Kafar - EXPERIMENTAL 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.Controlled fermentation, non-obvious aromas, and the producer's courage. Anaerobic processing, extended fermentations, infusions – this is where the fun begins. Intense sweet notes of tropics, alcohol, and spices. A coffee that breaks the rules.Store in a cold and dry space.
New
Kafar - NATURAL Filter Drip Bag - 8 Sachets 12 g
Manufacturer: KAFAR
Roasting date: 25.05.2026
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.
New
Kafar - EXPERIMENTAL Filter Drip Bag - 1 Sachet 12 g
Manufacturer: KAFAR
Roasting date: 24.06.2026
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.Controlled fermentation, non-obvious aromas, and the producer's courage. Anaerobic processing, extended fermentations, infusions – this is where the fun begins. Intense sweet notes of tropics, alcohol, and spices. A coffee that breaks the rules.Store in a cold and dry space.
Paloma - Honduras La Cascada Natural Filter 250 g
Manufacturer: PALOMA
Roasting date: 15.05.2026
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.
New
BeMyBean - Sumatra Jingki Roda Anaerobic Natural Filter 250 g
Manufacturer: BEMYBEAN
Roasting date: 01.07.2026
A whole-bean specialty coffee beans from Indonesia, 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 black elderberry, wild berries, blackberry liqueur, compote, and grapefruit-lemon juice.Country: Indonesia (Sumatra)Region: Bener MeriahFarm: Jingki Roda Processing: Gayo 1, Gayo 2Varietal: Anaerobic natural Altitude: 1400 m a.s.l.ABOUT THE REGIONHigh in the Gayo mountains, in the Indonesian province of Aceh, at an altitude starting from 1400 m a.s.l., comes a coffee born from the collaboration between local farmers and the Terry Farm project managed by PT. Jingki Roda Gayo. Fertile, volcanic soils, a cool climate, and shade-grown cultivation create ideal conditions for the fruit to ripen, while sustainable farming methods preserve the natural richness of this unique terroir.ABOUT THE PROCESSINGRight at the harvesting stage, only fully ripe, red cherries are selected. They then undergo traditional sorting using the floating method, during which they are submerged in water. The highest-density cherries sink to the bottom, while immature or damaged ones float to the surface and are discarded. This ensures that only the finest raw material moves on to further processing.The next stage is anaerobic fermentation. Whole cherries are placed in tightly sealed tanks, where they ferment without oxygen for a controlled period. Under these conditions, complex aromatic compounds develop, giving the coffee exceptional depth, intense fruitiness, and distinctive, slightly winey notes.After fermentation is complete, the whole cherries are spread out for drying. The pulp remains on the beans throughout this process, gradually transferring sugars and aromatic compounds to them. Slow, carefully monitored drying results in a richer body, enhanced sweetness, and a distinct structure in the brew.Only after reaching the proper moisture level do the dried cherries go to the hulling machine, which removes the dried skin and pulp. The green coffee beans then undergo thorough sorting and quality control before being prepared for export.The result of this demanding process is an incredibly expressive cup. The very first sip brings an intense aroma of elderberry and forest fruits. Moments later, the character of blackberry liqueur and the sweetness of homemade compote emerge, seamlessly transitioning into a juicy, citrus freshness reminiscent of grapefruit and lemon juice. This is a highly intense coffee, created for those who look for bold, full-bodied, and unforgettable flavor experiences in alternative brewing methods.Store in a cool, dry place.
Giovannacci Caffe - Gran Caffe Espresso 250g
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.
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.
Giovannacci Caffe - Bordeaux Espresso 250g
Manufacturer: GIOVANNACCI CAFFE
Roasting date: 11.08.2025
A blend of whole-bean coffee from South America and Asia roasted by Giovannacci Caffe in Italy. Dark roast, perfect for espresso machines and moka pots. The flavour is well-balanced, with the notes of chocolate, amaretto, and dried fruits.Processing: Natural / WashedStore 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.
Rocket Bean - Brazil Minas Gerais Natural Filter 200 g
Manufacturer: ROCKET BEAN
Roasting date: 01.06.2026
Specialty coffee beans from Brazil, roasted by Rocket Bean in Latvia. Filter coffee - light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect the flavour resembling chocolate, hazelnut, and yellow raisin.Country: BrazilRegion: Minas GeraisProcessing: NaturalVarietal: Yellow CatuaiAltitude: 1100 m a.s.l.Store in a cold and dry space.
New
Bracia Ziółkowscy - Panama Canephora Rufina Anaerobic Natural Filter 250 g
Manufacturer: BRACIA ZIÓŁKOWSCY
Roasting date: 16.06.2026
Whole-bean specialty coffee from Panama, 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 brew resembles the flavour of chocolate truffle, cognac, nuts and herbs.Origin: PanamaRegion: Toabré, Dystrykt Penonomé Farm: Kiva EstateVariety: Canephora (species) / BRS2314 (variety)Processing: Anaerobic naturalAltitude: 450 m a.s.l.Cupping score: 87 / 100The coffee we are presenting to you is an outstanding example of going against the grain, turning the tables, or taking a different turn than everyone else. Anyone can choose their own analogy. Panama is a country famous for coffee – it is here that the fame of Geisha was created, and the most expensive coffees in the world still come from this country. Needless to say, all these excellent coffees are Arabicas.ABOUT THE VARIETYMeanwhile, the owners of Kiva Estate decided to see what the best possible Canephora from Panama would taste like. For some, this thought is still anathema. Canephora has still not gained the status of a coffee worthy of the best producing countries; in Costa Rica, its cultivation is actually banned.ABOUT THE FARMThe owners of Kiva Estate, a group of long-time friends who make a living from non-coffee professions, treated the project as a challenge – and, as it seems to us, a way to burn through a certain amount of capital (for the sake of the idea). For a year, they traveled around other producing countries, analyzing the differences in the cultivation and processing of Canephora and Arabica. They also gradually gathered the equipment needed for processing and brought a coffee cultivation specialist from Nicaragua to supervise the entire venture. This probably made a lot of sense, because although they are enthusiasts, they live in cities on a daily basis and had no prior experience with cultivation.The first harvest in 2023 immediately brought them publicity during the World of Coffee trade show in Athens. Since then, the fame of Rufina has only been growing, and the Brothers are also jumping on this train.PROCESSINGA few words about the processing – as is often the case with fine Canephora, we have anaerobic processing here. The coffee spent 10 days in fermentation tanks. Then, it underwent slow drying at a strictly controlled temperature. The result: a complex, deep, and delicate flavor. This is one of the better Canephoras we have tasted.ROASTER'S OPINIONPanama means Geisha? Well, no. We have an absolutely unique specimen for you – Canephora from a country famous for Arabica. A very mild, complex bean. Low acidity, deep flavor. We absolutely love it!Store in a cool, dry place.
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BemyBean - Colombia El Recreo Anaerobic Natural 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 forest fruits, currant juice, cherry brandy, wild rose flower, mirabelle plum and quince.Origin: ColombiaRegion: HuilaFarm: El RecreoProcessing: Anaerobic Natural Variety: CastilloAltitude: 1550 m a.s.l.ABOUT THE COFFEEColombia El Recreo is one of those coffees that show the full potential of modern anaerobic natural processing from the very first sip. Intense, juicy, and multidimensional — it tastes like thick blackcurrant juice with a touch of drunken cherry, elderflower syrup, and rosehip. In the cup, you will find plenty of fruity sweetness, depth, and a slightly winey character that develops beautifully as it cools. This batch is exceptionally intense and expressive. The aroma alone resembles a thick fruit liqueur: wild berries, currant juice, drunken cherry, and rosehip flowers. The flavor also features the characteristic sweetness of elderflower syrup, giving the whole profile an almost tea-like and floral finish.ABOUT THE PROCESSINGThis incredibly juicy profile is primarily the result of the anaerobic natural process — a method that requires immense control and experience. Only ripe, red coffee cherries are used after harvesting. Next, the whole cherries are placed in tightly sealed bags, where they ferment for 100 to 120 hours in an oxygen-free environment. The absence of oxygen completely changes the course of fermentation — different groups of microorganisms develop, creating compounds responsible for more winey, intensely fruity, and floral flavor notes.After the fermentation is complete, the cherries are spread out on raised drying beds. There, the coffee dries for about 15–20 days. During drying, the cherries are regularly turned to ensure the process runs evenly and without the risk of over-fermentation or the appearance of unwanted notes. It is this long and controlled drying that stabilizes the flavor profile and preserves the immense intensity of the aromas while maintaining a clean cup.The result? A coffee that tastes a bit like fruity red wine, a bit like premium currant juice, and a bit like a dessert with floral syrup. Fresh, syrupy, and highly aromatic. Perfect for those looking for intense sensations, high sweetness, and fermentary depth in alternative brewing methods, but without the alcoholic or barrel-aged notes.Store in a cold and dry space.
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Bracia Ziółkowscy - Costa Rica Las Lajas Black Diamond Filter 250 g
Manufacturer: BRACIA ZIÓŁKOWSCY
Roasting date: 11.06.2026
Whole-bean specialty coffee from Costa Rica, 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 brew resembles the flavour of cherry, caramel and alcohol.Origin: Costa RicaRegion: Valle CentralFarm: Chacon familyVariety: CatiguaProcessing: Black DiamondAltitude: 1300 m a.s.l.Cupping score: 87 / 100ABOUT THE FARMLas Lajas and the Chacon family are true legends of the specialty world. The family farm has existed since 1840. The 1990s brought significant losses, leading the family to sell part of their land to invest in production quality — they launched their own washing station and coffee mill, and also planted a wide variety of Arabica varieties, such as SL-28, Geisha, Villa Sarchi, and Java. This decision brought them great success and business stability. Today, they produce some of the most interesting coffees in the industry.After harvesting, the coffee cherries go to the mill, where they are washed and sorted by quality using optical sorters. Then, the coffee undergoes three stages of drying. For the first 10 days, it dries in the sun; for the next 8 days, it remains outdoors but shielded from the sun; finally, it goes to a patio-greenhouse, where it spends 15 days. After this time, it is hulled and moves to a warehouse for another 60 days, where the beans mature, stabilize, and gain longevity — skipping this stage could result in a rapid loss of quality.ROASTER'S OPINIONA fermented sensation. A sweet chocolate praline with alcohol. Las Lajas comes back to us every year, and we hope it does to you too.Store in a cool, dry place.
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Andy - Rwanda Gasharu Natural Anaerobic Filter 250 g
Manufacturer: ANDY
Roasting date: 03.06.2026
Specialty-grade whole bean coffee from Rwanda, roasted at the Andy roastery. Light roast, ideal for a filter coffee maker, drip, Chemex, AeroPress, French Press, and other alternative brewing methods. The flavor profile features notes of grape juice, blueberry, cacao nibs and boozy.Origin: RwandaFarm: Gasharu washing stationProcessing: Anaerobic NaturalVariety: Red BourbonRegion: NyamashekeCupping score: 87 / 100Altitude: 1600 - 2100 m a.s.l.Store in a cold and dry space.
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Bracia Ziółkowscy - Rwanda Mahembe Anaerobic Natural Filter 250 g
Manufacturer: BRACIA ZIÓŁKOWSCY
Roasting date: 17.06.2026
Whole-bean specialty coffee from Rwanda, 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 brew resembles the flavour of melon, pineapple and alcohol.Origin: RwandaRegion: West province, Karongi districtFarm: Justin MusabyimanaVariety: BourbonProcessing: Anaerobic naturalAltitude: 2000-2100 m a.s.l.Cupping score: 87 / 100Sometimes we receive coffee samples from anaerobic fermentation that scare us with a tiring acidity that covers everything else. This is not the case. Here we have a beautifully balanced coffee, in which the fermentation notes take the form of a good whiskey, perfectly enveloping the blackberries and blueberries in the foreground.ABOUT THE FARMMahembe is a company owned by Justin Musabyimana. It consists of three farms and two washing stations. Justin Musabyimana uses his own coffee cherries but also buys them from farmers neighboring his farms. The coffee you are drinking comes from the 13-hectare Murundo farm and its surroundings, which are located in the immediate vicinity of the Nyungwe Forest National Park. The coffee cherries were processed at the Nyarubuye washing station.The Nyungwe Forest is located in southwestern Rwanda. It borders Burundi to the south and Lake Kivu and the DR Congo to the west. Nyungwe is considered the best-preserved mountain rainforest in Africa. It is located on the watershed between the Congo and Nile basins.ROASTER'S OPINIONThis coffee is jammy in the best sense. Wild berries, light citrus acidity. On top of that, notes of stronger spirits and a touch of cocoa. We fell in love and drink it all the time.Store in a cool, dry place.
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Coffeelab - Ethiopia Buku Saysa Anaerobic Filter 200 g
Manufacturer: COFFEELAB
Roasting date: 18.05.2026
Coffeelab Ethiopia Buku Saysa Anaerobic is a specialty whole-bean coffee from the Guji region, grown at over 2300 m a.s.l. and processed using a natural anaerobic method. The cup is intensely fruity, with notes of strawberry, champagne-like “sparkling” acidity, and a deep, rum-like sweetness. Dense, juicy, and energizing — perfect for fans of expressive, modern coffee profiles. Country of origin: EthiopiaRegion: GujiProcessing method: Natural AnaerobicVariety: HeirloomAltitude: 2300 m a.s.l.Store in a cold and dry space.
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Hard Beans - Colombia Galactic Cherry Cola 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 cherry cola, amaretto and liquorice.Origin: ColombiaRegion: Huila / Tolima / CaldasFarm: El Vergel EstateProcessing method: Co-fermentationVariety: Caturra, ColombiaAltitude: 1750 m n.p.m.ABOUT THE REGIONTolima, Huila, Caldas — three regions, many producers, one processing facility: El Vergel Estate. Thanks to this, this "regional blend" is not a random mix, but a raw material finalized with a single processing standard, in one place, and under one supervision. Forest Coffee builds this project under the "Innovation" label and speaks openly about the goal: repeatability, transparency, and real added value for producers.ABOUT THE VARIETYCaturra + Colombia. Two classic Colombian varieties in a blend that provide a solid base of sweetness and structure, while the processing finishes all the aromatic "heavy lifting."ABOUT THE PROCESSINGFirst, cherry selection, then 24 hours in bags (pre-fermentation), followed by another 24 hours of whole cherry fermentation. After depulping, the beans undergo anaerobic fermentation with yeast and a cherry aromatic component. Finally, mechanical drying (approx. 10 days) and stabilization in GrainPro (approx. 30 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 filter 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 cold and dry space.
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HAYB - SIE PRZELEWA Tropik Natural Filter 1 kg
Manufacturer: HAYB
Roasting date: 25.06.2026
Speciality coffee from Colombia 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 ripe fruits, caramel and rum.Origin: ColombiaStore in a cold and dry space.
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Instytut Kawy - Colombia Los Alamos Filter 250g
Manufacturer: INSTYTUT KAWY
Roasting date: 02.03.2026
Whole-bean specialty coffee from Colombia, roasted by Instytut Kawy 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 red apple, sweet cherries, chocolate, and rum.Country: ColombiaRegion: Circasia, QuindioVarietal: CastilloProcessing: Natural AnaerobicAltitude: 1570 m a.s.l.ROASTER'S OPINIONA classic Colombian ferment, with plenty of fruit at the beginning and, after a moment, slightly heavier chocolate and rum-like notes.Store in a cold and dry space.
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Kafar - Nicaragua Claudia Lovo Carbonic Maceration Filter 250 g
Manufacturer: KAFAR
Roasting date: 04.03.2026
Whole-bean specialty coffee from Nicaragua, roasted in Poland by Kafar. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The cup is filled with notes of grapes, rum and hazelnut.Country: NicaraguaRegion: Nueva SegoviaFarm: Bridazul Processing: Carbonic MacerationVarietal: Caturra, CatuaiCupping score: 88 / 100Altitude: 1650 m a.s.l.ABOUT THE FARMBridazul is not a single plantation but rather a mill and drying station located just outside the city of Ocotal in the Nueva Segovia region of Nicaragua. From the very beginning, Bridazul has acted as a link between farmers and roasters. Producers deliver their coffee cherries here, while the Bridazul team handles processing, quality control, and matching coffees with the right buyers without ever taking ownership of the raw product.This allows small farmers to focus on cultivation, while buyers gain access to unique microlots that might otherwise never leave the region.What sets this place apart is its exceptionally advanced approach to fermentation and drying. Years of collecting data, testing temperatures, fermentation times, and slow drying techniques have given Bridazul a far wider range of processing methods than most standard mills in the region. Processes here are designed with a specific flavor profile in mind rather than maximum efficiency.Little Red Riding Hood is an example of this approach. In 2020, Tim Willems from Bridazul noticed that several experimental batches were too small to export individually. Instead of discarding them, they were combined into a cohesive whole. This decision led to the creation of the Bridazul Blends line, and with it, this particular composition.ABOUT THE COFFEEThe coffee comes from several farms around Dipilto and Mozonte, including El Avion, Los Pirineos, and La Bendición, located at elevations between 1400 and 1650 meters above sea level. The blend features the Caturra and Catuai varieties and undergoes Carbonic Maceration fermentation.The cherries ferment briefly in small batches under controlled conditions to highlight fresh, fruit-forward notes. They are then dried on shaded African beds, spread in thin layers to preserve fruit intensity and maintain a clean, elegant cup structure.Bridazul and Little Red Riding Hood demonstrate how technology, experience, and collaboration with local farmers can create a coffee that is not a random blend but a thoughtfully crafted story captured in a cup.Store in a cold and dry space.
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Kaizen - Brazil Barrel Aged Fazenda Matao Natural Espresso 250 g
Manufacturer: KAIZEN
Roasting date: 22.06.2026
Whole-bean specialty coffee from Brazil, roasted by the Polish roastery Kaizen. Dark roast, ideal for espresso machines and moka pots. In the cup, you’ll find tasting notes of rum, nougat and hazelnut.Country: BrazilRegion: MogianaVarietal: Mundo NovoFarm: Fazenda MataoProcessing: NaturalAltitude: 790 - 940 m a.s.l.Barrel Aged Brazil Fazenda Matão x WINNICA KOJDERSpecialty coffee from Brazil aged in a wine barrel from the Kojder Winery, roasted for espresso, with notes of rum, nougat, and hazelnut. Medium roasted specialty coffee Brazil Fazenda Matão. This coffee is perfectly suited for all pressure brewing methods, such as an espresso machine, automatic coffee maker, or moka pot.ABOUT THE COFFEEThe next installment of barrel-aged coffee from KAIZEN is the result of a local collaboration with the Kojder Winery, located just 30 km from Szczecin.This time, we chose a Brazilian classic – Fazenda Matão. We placed the green beans in an oak barrel where wine had previously matured, giving the coffee exceptional depth and character.The result is a profile full of sweetness and intense alcoholic notes – in the cup, you will find rum, nougat, and a distinct accent of hazelnut. It is a coffee that combines a Brazilian chocolate-nut base with a clear barrel influence.ABOUT THE PLANTATIONFazenda Matão is one of the more recognizable farms in Brazil, known for producing high-quality specialty coffees. Located in a region favorable for coffee cultivation, it benefits from the ideal climate and altitude, which allow for obtaining beans with a full, sweet profile.On the farm, particular attention is paid to the selection and processing of the beans, which translates into a clean and repeatable profile. Brazilian coffees from this farm are famous for notes of chocolate, nuts, and caramel – which in this edition have been further enhanced by the barrel aging process.Store in a cold and dry space.
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