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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: 29.04.2026

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Bracia Ziółkowscy - Costa Rica Corazon de Jesus Anaerobic Natural Filter 250 g

Manufacturer: BRACIA ZIÓŁKOWSCY

Roasting date: 16.06.2026

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 plum, wine acidity and papaya.Origin: Costa RicaRegion: Chirripó, BruncaFarm: Corazón de Jesus Variety: Blend, peaberryProcessing: Anaerobic NaturalAltitude: 1680-1880 m a.s.l.Cupping score: 86 / 100ABOUT THE FARMThe Corazón de Jesús farm, managed by Jhon Alvarado and his family in the Chirripó (Brunca) region of Costa Rica, spans approximately 16 hectares across several plots, including Finca La Torre, Los Toños, and El Salitre. The project has been developing since the early 2010s, when the family transitioned from growing vegetables to producing specialty coffee. A key step was the launch of their own processing station in 2015, which was expanded in 2025, allowing them to take full control over production and the preparation of beans for export.Production is based on a "variety-driven" approach, meaning the creation of microlots by variety and specific plots. The crops are dominated by both classic varieties, such as Caturra and Catuai, as well as more demanding and highly valued ones, including Gesha, SL28, Ethiopia 47, and Java. This approach allows them to precisely match the processing methods to the characteristics of the raw material and maximize the sensory potential of each lot.The farm utilizes a wide range of processing methods: from classic washed and honey to more advanced natural, anaerobic, and extended fermentation processes. Fermentations are conducted under controlled conditions, often in sealed tanks, with the duration and parameters precisely tailored to specific varieties. Drying takes place mainly on raised beds and patios, and the entire process – from harvesting to stabilization and dry milling – is strictly monitored.The result of this approach is coffee with high clarity and a complex profile: from elegant, clean Geshas and structured honeys to intense, controlled anaerobics with distinct fruitiness and winey notes. The quality of production is confirmed by numerous successes in the Cup of Excellence competition, where the farm has placed at the top multiple times, including first place in 2025.Our beans are a selection of peaberry, sourced from the coffees that won awards in this year's Cup of Excellence. Peaberry is a naturally occurring type of bean – about 10-15% of coffee beans do not split in half but remain as a single whole. Traditionally, they are separated from the rest for the consistency of the lot. In our experience, peaberry beans can have an incredibly clean and balanced profile, which is undoubtedly the case here.ROASTER'S OPINIONWe have been dreaming of a coffee like this for a long time – fruity, with a touch of fermentation and a slightly winey character. Very ripe fruit with a tropical kick. Sweet, complex, you can start every single day with it!Store in a cold and dry space.

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HAYB - Indonesia Team Pegasing Natural Filter 250 g

Manufacturer: HAYB

Roasting date: 08.06.2026

Specialty-grade whole bean coffee from Indonesia, roasted by the Warsaw-based roastery HAYB. Light roast, ideal for filter coffee makers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. The flavor profile features notes of porto wine, cranberry and red currants.Country of origin: IndonesiaRegion: Pantan MusaraVariety: Tim TimProcessing method: NaturalCupping score: 87/ 100Altitude: 1300-1500 m a.s.l.That one faithful buddyYou know what it’s like to wait for a friend to arrive when you rarely see each other? That’s exactly how excited I get every year when Bara, who works at the importer Falcon Coffees, calls me and says, “Dave, I have something for you! It’s Team Pegasing again!”.Waves of joy crash against my little coffee heart then. These coffees have been with us at HAYB almost from the very beginning. Every time, they seduce with their juiciness, sweetness, and complex flavor profile. They have appeared in our offer in various processing methods—the one you have in front of you is a natural. The cherries dried on raised beds for about 21 days, turned every day so that the process ran evenly.I hope I will be able to visit Asia soon, because it’s a bit unfair that I haven’t been to my buddy’s home yet.Store in a cold and dry space.

Paloma - Lychee blend - Drip Bag 12g

Manufacturer: PALOMA

A drip bag is a pocket-sized dripper filled with specialty coffee, sealed in an airtight sachet. It's a perfect choice for anyone who doesn't want to give up their favorite coffee, no matter where they are. Discover the convenience and flavor of drip bags today!In this package, you will find coffee with notes of pear cider, lychee and strawberry.Country: BlendVariety: 80% Anacafe, Bourbon, Catuai, Icatu, 20% CastilloProcessing: 80% natural, 20% Anaerobic with lychee and wine yeast, Honey.Cupping score: 88 / 100Store in a cold and dry space.

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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.

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.

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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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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.

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.

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Bracia Ziółkowscy - Costa Rica Corazon de Jesus Anaerobic Natural Espresso 250 g

Manufacturer: BRACIA ZIÓŁKOWSCY

Roasting date: 16.06.2026

Whole-bean specialty coffee from Costa Rica, roasted by Bracia Ziółkowscy roasting brand. Dark roast, perfect for espresso machines and moka pots. The flavour of the brew resembles plum, wine acidity and papaya.Origin: Costa RicaRegion: Chirripó, BruncaFarm: Corazón de Jesus Variety: Blend, peaberryProcessing: Anaerobic NaturalCupping score: 87 / 100Altitude: 1680-1880 m a.s.lABOUT THE FARMThe Corazón de Jesús farm, managed by Jhon Alvarado and his family in the Chirripó (Brunca) region of Costa Rica, spans approximately 16 hectares across several plots, including Finca La Torre, Los Toños, and El Salitre. The project has been developing since the early 2010s, when the family transitioned from growing vegetables to producing specialty coffee. A key step was the launch of their own processing station in 2015, which was expanded in 2025, allowing them to take full control over production and the preparation of beans for export.Production is based on a "variety-driven" approach, meaning the creation of microlots by variety and specific plots. The crops are dominated by both classic varieties, such as Caturra and Catuai, as well as more demanding and highly valued ones, including Gesha, SL28, Ethiopia 47, and Java. This approach allows them to precisely match the processing methods to the characteristics of the raw material and maximize the sensory potential of each lot.The farm utilizes a wide range of processing methods: from classic washed and honey to more advanced natural, anaerobic, and extended fermentation processes. Fermentations are conducted under controlled conditions, often in sealed tanks, with the duration and parameters precisely tailored to specific varieties. Drying takes place mainly on raised beds and patios, and the entire process – from harvesting to stabilization and dry milling – is strictly monitored.The result of this approach is coffee with high clarity and a complex profile: from elegant, clean Geshas and structured honeys to intense, controlled anaerobics with distinct fruitiness and winey notes. The quality of production is confirmed by numerous successes in the Cup of Excellence competition, where the farm has placed at the top multiple times, including first place in 2025.Our beans are a selection of peaberry, sourced from the coffees that won awards in this year's Cup of Excellence. Peaberry is a naturally occurring type of bean – about 10-15% of coffee beans do not split in half but remain as a single whole. Traditionally, they are separated from the rest for the consistency of the lot. In our experience, peaberry beans can have an incredibly clean and balanced profile, which is undoubtedly the case here.Store in a cold and dry space.

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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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

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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.

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.

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Bracia Ziółkowscy - Costa Rica Las Lajas Black Diamond Filter 250 g

Manufacturer: BRACIA ZIÓŁKOWSCY

Roasting date: 11.06.2026

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Runty Roaster - Colombia Tres Dragones Natural Filter 250 g

Manufacturer: RUNTY ROASTER

Roasting date: 01.06.2026

Whole-bean specialty coffee from Colombia, 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 guava, blackberry and red sparkling wine.Origin: ColombiaRegion: Valle del CaucaFarm: Tres DragonesVariety: ColombiaProcessing: NaturalAltitude: 1400-1850 m a.s.l.Cupping score: 88 / 100 Store in a cold and dry space.

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 strawberry wine, cherries, and molasses.Country: ColombiaRegion: FresnoFarm: El VergelVarietal: red & yellow CatturaProcessing: natural anaerobicCupping score: 87 / 100 pointsStore in a cold and dry space.

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Royal Beans

Bracia Ziółkowscy - Vietnam Quang Tri Liberica Black Honey Filter 150 g

Manufacturer: BRACIA ZIÓŁKOWSCY

Roasting date: 09.06.2026

Whole-bean specialty coffee from Vietnam, 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 dried apricot, champagne and herbs.Origin: VietnamRegion: Quang TriFarm: 96B Coffee CompanyVariety: Liberica (species)Processing: Black honeyAltitude: 600 m a.s.l.Cupping score: 87 / 100LIBERICACan coffee really taste like this? Well, yes it can, and entirely naturally. Liberica is a rare coffee species – it accounts for just 1% of global coffee bean production. This specific bean was created through a collaboration between 96B – a café and roastery from Saigon – and five farming families from Huong Phung. Thanks to a careful production process, beans that were once sold as "pseudo-Arabica" have today achieved the status of extraordinary microlots.ABOUT THE PROCESSINGThe processing of this specific lot began with anaerobic fermentation with the addition of Pichia yeast and lactic acid bacteria. The former, well-known in the wine industry (e.g., in Rieslings), boost fruit aromas and create a somewhat "sparkling" impression in the flavor profile. In turn, the lactic acid bacteria smooth out the acidity, creating a slightly yogurt-like body mouthfeel.ROASTER'S OPINIONThis coffee reminds us of Middle Eastern sweets. It is sweet, fruity, with subtle spicy notes. It is a pleasantly clean coffee, yet so different from anything you know that you will not regret this encounter.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 dry and cool place.

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.

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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.

Paloma - Honduras La Cascada Natural Filter 250 g

Manufacturer: PALOMA

Roasting date: 06.03.2026

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.

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.

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.

Paloma - Guatemala Meissa by Alex Herrera Natural Anaerobic Filter 250 g

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 250g

Manufacturer: GIOVANNACCI CAFFE

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Figa Coffee - Tanzania Itumpi AB Washed Filter 250 g

Manufacturer: FIGA COFFEE

Roasting date: 19.06.2026

Whole-bean specialty coffee from Tanzania, 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 currants, hops and plum.Country: TanzaniaRegion: Songwe, Mbozi districtFarm: Itumpi AMCOSProcessing: WashedVarietal: Bourbon derivatives: 90% N 39, 10% KT 423ABOUT THE FARMAMCOS (Agricultural Marketing Cooperative Societies) began its operations in the 1970s under the name Ujamaa, bringing together 56 members. In 1994, the name was changed to the current one - Itumpi AMCOS. Today, the group consists of about 160 active members.Fun fact: coffee cherries delivered to Itumpi are usually processed on the same day. After depulping, the coffee is sorted, fermented in tanks for 8–10 hours, and then dried for about 7–10 days.Store in a dry and cool place.

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Good Coffee - Mexico Julia Ortega Natural Filter 250 g

Manufacturer: GOOD COFFEE

Roasting date: 30.05.2026

Whole-bean specialty coffee from Mexico, 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 the brew you can expect the notes of red plum, cranberry, tea, strawberry jam and white wine.Country: MexicoRegion: Los Pinos, PueblaProcessing: NaturalVarietal: Oro AztecaAltitude: 1136 m a.s.l.Store in a cold and dry space.

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Heresy - Peru Edinson Estela Natural Filter 252 g

Manufacturer: HERESY

Roasting date: 19.05.2026

Whole-bean specialty coffee from Peru, 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 yellow fruits, flowers, wine and caramel.Origin: PeruRegion: CajamarcaFarm: Edinson EstelaProcessing: NaturalAltitude: 1650 m a.s.l.Cupping score: 86 / 100ABOUT THE FARM AND THE COFFEE PRODUCERCoffee that comes from just 1.5 hectares – that is the size of Edinson's micro-farm, located in the spectacular terrain of the Huabal region in northern Peru. This 36-year-old, who has been working with coffee for over half his life, invested all his resources two years ago to build a small, self-sufficient processing station – a depulper, fermentation tanks, and a small greenhouse for drying. From season to season, his coffees show increasing complexity on the cupping table, which translates into higher and higher prices he can demand for his lots!ABOUT THE COFFEE BEAN PROCESSING ON THE FARMCaturra and catuai varieties, hand-picked and then dried as whole cherries for about 25 days in the greenhouse built next to Edinson's house.ROASTER'S OPINIONWe are tossing the first natural from Peru this season into the roaster! Plenty of sticky sweetness, beautiful fruity layers, and an aftertaste measured in tens of minutes.Store in a cold and dry space.

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Heresy - Illuminati Blend Espresso 1001 g

Manufacturer: HERESY

Roasting date: 14.04.2026

Whole-bean specialty coffee from Colombia and Honduras, roasted by Heresy roasting brand. Dark roast, perfect for espresso machines and moka pots. You can expect hints of caramel, jam chocolate, dried fruits and wine.Origin: Colombia, HondurasRegion: Cauca / Santa BarbaraFarm: El Tambo / Javier FernandezProcessing: Washed / Fermented HoneyAltitude: 2050 / 1600 m a.s.l.Cupping score: 86 / 100 ABOUT THE FARM AND THE COFFEE PRODUCEREl TamboThis exceptionally clean and complex lot is the result of the work of four small-scale producers from the Cauca region. Willian Hoyos, Julián Sandoval, Rubén Castillo, and Yovany Muñoz cultivate coffee on several-hectare farms in the El Tambo micro-region, located west of Popayan, the capital of the Cauca department.The following synergy of factors makes the quality of their raw material so phenomenal:the microclimate in El Tambo and the cultivation altitude reaching above 2,000 meters result in slower cherry ripening, while lower humidity facilitates the drying process: the processed coffee loses water in a predictable and controlled manner,a thoughtful and precisely planned system of pruning and thinning older, less productive parts of the coffee trees to ensure optimal air throughput and sunlight,the producers' modern knowledge of fertilization combined with a traditional practice known locally as “re-re,” which involves the selective harvesting of overripe, undeveloped, or dried fruits and leaving them on the ground by the trees: thanks to this, more pests feed on the “waste” instead of attacking healthy batches,and, of course, conscious, restrictive cherry picking at the optimal ripeness stage combined with years of experience in the fermentation and drying process.Only the local population works during the harvest, forming the core of the community of several small El Tambo villages, which has naturally evolved around the continuous, seasonal cycle of coffee cultivation for generations.Javier FernandezJavier is the son of Don Andres, a producer whose coffees we have already hosted in our brown jars. His farm is just around the corner, and the terrace of the washing station offers such an extraordinary view of the valley and Lake Yojoa that if Bill Gates had visited this place, this very landscape would be world-famous as a Windows desktop wallpaper. The Fernandez family (there is also a second son, Nahun!) is not afraid to play with processing, and thanks to bold experiments, they deliver some of the best lots in all of Santa Barbara year after year. This is an opinion, not a fact. But also a fact.ABOUT THE COFFEE BEAN PROCESSING ON THE FARMIn the current Illuminati lineup, we have a combination of washed and honey processing with extended fermentation. El Tambo is a classic washed. Javier Fernandez is a more fermented wild card.ROASTER'S OPINIONOnce again, we apply the equation here: very good + very good ≤ very good. In the base, there is deep caramel sweetness and plenty of jammy fruitiness, the dark-blue, forest kind. And as a joker, a winey-tropical honey. 21st-century synergy.An espresso shot of this is pure goodness. Illuminati offers greater complexity than a classic Brazil. At the same time, it is very sweet, slightly fruity, and goes down well solo or with milk. Balance and a pleasant, yet in no way overpowering acidity – that is our main plan for this blend!Store in a cold and dry space.

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.

Story Coffee Roasters - Honduras Finca El Mono Natural Filter 250g

Manufacturer: STORY COFFEE ROASTERS

Roasting date: 16.06.2026

Whole-bean specialty coffee from Honduras roasted by Story Coffee from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew brings the notes of plum, wine, raisins and tropical fruits.Country: HondurasRegion: CopanFarm: El MonoProcessing: NaturalAltitude: 1600 m a.s.l.Store in a cold and dry space.

Coffeelab - Ethiopia Buku Saysa Anaerobic Filter 200 g

Manufacturer: COFFEELAB

Roasting date: 02.03.2026

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.

Kafar - Rwanda Usekanabagoyi Anaerobic Natural Filter 250 g

Manufacturer: KAFAR

Roasting date: 04.03.2026

Whole-bean specialty coffee from Rwanda, 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 maple syrup, wine and dates.Country: RwandaRegion: Southern ProvinceProcessing: Anaerobic NaturalVarietal: BourbonCupping score: 87 / 100Altitude: 1700 m a.s.l.ABOUT COFFEEAn exceptional lot of single-farm coffees from Rwanda, carefully selected and processed separately at Ngoma station to preserve full traceability to the JMV farm. This is quite rare in a country where most coffees are typically blends from many small farms.Ngoma CWS (co-owned by MIG Coffee and CBC) chose an anaerobic natural process to further highlight the potential of this lot. The cherries fermented for about 12 days (around 300 hours) under controlled conditions and were then slowly dried on raised beds for 35 days until reaching 12% moisture.The result? A deep, intense profile with notes of maple syrup, red wine, and dried dates, a dense texture, and a long, liqueur-like finish.Today, Rwanda is one of the strongest origins in the specialty coffee world, a country built on the work of more than 400,000 small producers, where quality and transparency increasingly go hand in hand with real support for farmers.Perfect for pour-over brewing methods as well as bold, wine-like espresso.A limited lot from Nyamasheke, created for fans of intense, fermented naturals.Store in a cold and dry space.

Klaro - Burundi Businde Anaerobic Natural Filter 200 g

Manufacturer: KLARO

Roasting date: 16.03.2026

Specialty-grade whole bean coffee from Burundi, roasted by Klaro. Light roast, perfect for filter coffee makers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. Its flavor profile features notes of apple cider, white grapes and caramel.Country of origin: BurundiRegion: KayanzaProcessing method: Anaerobic NaturalABOUT THE COFFEEIf you enjoy bold, fruity flavors, these beans are a perfect choice! The anaerobic natural processing method brings out notes reminiscent of cider, white grapes, and caramel sweetness, creating a complex and layered cup.What’s the secret? During anaerobic natural processing, the coffee cherries are fermented in tightly sealed barrels for about 72 hours. They are then dried together with the pulp surrounding the bean, allowing it to absorb a deep, slightly alcoholic acidity and a complex sweetness. One sip and you’ll see why Burundi is taking the coffee scene by storm!ROASTER’S NOTELast year we had a very strong representative from Burundi, so this year we had to choose something equally interesting! Sparkling acidity reminiscent of cider, white grapes, and caramel sweetness come together in this anaerobic lot. Full, fruity, and complex — a worthy successor to last year’s favorite!Store in a cold and dry space.

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