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BeMyBean - Indonesia Java Sadayana Anaerobic Natural Filter 250 g
Manufacturer: BEMYBEAN
Roasting date: 04.05.2026
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 blackberries, wild elderberries, raspberry treats, wild strawberries, blueberry pies and homemade wine.Origin: IndonesiaRegion: Bandung, West JavaFarm: Sadayna Processing: Anaerobic NaturalVariety: AtengAltitude: 1600 m a.s.l.ABOUT THE COFFEEJava Sadayana, in its version for alternative brewing methods, is a coffee full of forest fruits and deep, dessert-like sweetness. Blackberry and elderberry provide it with a slightly vinous, juicy acidity, wild strawberry brings freshness, and notes of raspberry Jaffa cakes and blueberry buns build a soft, pastry-like background. The whole experience is tied together by an accent of homemade wine, which adds character and resonates long on the finish. Java Sadayana in filter brewing reveals its more complex, multi-layered face. From the very first sip, juicy blackberry and elderberry appear – slightly wild, deep, with vinous acidity. After a moment, wild strawberry joins in, brightening the profile and introducing freshness.Notes of raspberry Jaffa cakes and blueberry buns give it softness and a pleasant, familiar sweetness – like fresh, still slightly warm pastries with fruit filling. On the finish, an accent of homemade wine appears – deep and long, tying the entire profile together and giving it character. This is a coffee of high intensity, yet very juicy at the same time. It has a pleasant body, distinct but not overwhelming acidity, and a long, fruity-vinous aftertaste.The anaerobic natural method is responsible for its character. The process begins with the selection of ripe cherries, which are placed in sealed tanks where fermentation occurs without access to oxygen. In such conditions, microorganisms work differently than in classic methods, creating more complex, often slightly vinous and fruity aromas.After fermentation, the cherries are dried whole, along with the pulp. It is this stage that allows the beans to absorb maximum sweetness and fruity character. The drying process is slow, with great care taken to ensure uniformity.
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Bracia Ziółkowscy - Costa Rica Corazon de Jesus Anaerobic Natural Espresso 250 g
Manufacturer: BRACIA ZIÓŁKOWSCY
Roasting date: 21.05.2026
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.
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Bracia Ziółkowscy - Costa Rica Corazon de Jesus Anaerobic Natural Filter 250 g
Manufacturer: BRACIA ZIÓŁKOWSCY
Roasting date: 26.05.2026
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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COFFEE PLANT - Ughanda Imbalu Natural Filter 250g
Manufacturer: COFFEE PLANT
Roasting date: 26.01.2026
Whole-bean specialty coffee from Ughanda, roasted in Poland by COFFEE PLANT. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods.You can expect hints of orange, balsamico, citrus and wine acidity.Origin: UghandaProcessing: NaturalVarietal: SL14, SL28Altitude: 1800-2200 m a. s. l. Farm: The Coffee Yard Washing StationABOUT THE FARMThe Coffee Yard is a company founded and run by Norman Mukuru. Its export partner is The Coffee Gardens, who have known Norman for many years. Their cooperation is based on mutual trust, knowledge exchange, and the joint development of coffee processing expertise. An important part of this relationship is also the creation of programs that ensure full producer traceability. Thanks to this consistently built partnership, it has been possible to expand operations to include exporting Norman’s coffees to international markets.Norman established The Coffee Yard at the foothills of Mount Elgon. Coffee cherries are delivered to the station from the Sironko, Mbale, Bulambuli, and Kapchorwa regions. The facility serves as a large reception and drying center for coffee. Norman has nearly 20 years of experience in the coffee industry, and since 2018 he has specialized exclusively in naturally processed coffees. Since then, he has continuously refined his processes to achieve flavor profiles that meet market expectations.ABOUT THE COFFEECoffee cherries are delivered to The Coffee Yard from four surrounding districts, where Norman and his team process them exclusively using the natural method. The first step is flotation, followed by manual sorting to remove damaged, underripe, overripe, or defective cherries. The fruit is then pre-dried to remove excess moisture remaining after contact with water.After this stage, another round of selection is carried out based on color and moisture level, allowing for the creation of the most uniform coffee lots possible. Cherries that do not meet the set parameters are discarded. The next step is fermentation, the course of which depends on the desired flavor profile—it can take place either in sealed barrels or in open tanks. More floral profiles are typically achieved through fermentation in open containers, while the coffee in this package was fermented in barrels.The final stage of the process is drying, which lasts approximately 21 days. The coffee is dried on raised beds or on tarps until it reaches a moisture content below 12%. Once drying is complete, the beans are stored to rest and stabilize. Norman’s team then proceeds with hulling and preparing the green coffee for export, using both manual sorting and color sorting with a colorimeter.ROASTER’S OPINIONThis package contains a blend of two of the most recognizable botanical varieties—SL14 and SL28—delivered to The Coffee Yard from the Mount Elgon area. Norman Mukuru specializes exclusively in natural processing, which he carries out in two variations. The lot available here underwent a more intensive fermentation conducted in sealed barrels.The applied process gave the coffee a bold and unconventional character. On one hand, the flavor profile features classic African notes of orange and other citrus fruits. On the other, there is a pronounced wine-like acidity and balsamic notes, typical of coffees subjected to long and intensive fermentation. The coffee stands out with a high body, medium wine-like acidity, pronounced sweetness, and a subtle umami accent. This is a very interesting and unusual offering for its country of origin.BREW RECIPEThis is an intense, highly fruity coffee that is easy to brew. To make the most of it and avoid excessive intensity, we recommend the following recipe, which allows the coffee to open up properly.Drip method (e.g. Origami)18 g of medium-coarse ground coffee (24 clicks on a Comandante)Water temperature: 95°CPouring schedule:0:00 – 55 ml (gently stir the dripper)0:30 – 120 ml1:00 – 180 ml1:30 – 240 ml2:00 – 300 mlFinish with a gentle stir.Store in a cold and dry space.
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HAYB - SIE PRZELEWA Tropik Natural Filter 1 kg
Manufacturer: HAYB
Roasting date: 12.05.2026
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.
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Heresy - Colombia El Vergel Magnum Sidra Filter 126 g
Manufacturer: HERESY
Roasting date: 19.05.2026
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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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.
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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.
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Kafar - EXPERIMENTAL Filter Drip Bag - 1 Sachet 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.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.
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Kafar - NATURAL Filter Drip Bag - 1 Sachet 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.
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Kaizen - Brazil Barrel Aged Fazenda Matao Natural Espresso 250 g
Manufacturer: KAIZEN
Roasting date: 08.06.2026
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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Klaro - Brazil Sao Pedro Fermented Briosa 36H Filter 250 g
Manufacturer: KLARO
Roasting date: 25.05.2026
Specialty-grade whole bean coffee from Brazil, 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 forest fruits, honey and chocolate liqueur.Country of origin: BrazilRegion: Serra da Canastra Farm: Fazenda São Pedro da CanastraVariety: AraraProcessing method: Fermented Briosa 36HABOUT THE COFFEEThe flavor profile of this coffee is largely shaped by its processing. Fermented Briosa 36H is an anaerobic fermentation with the addition of yeast, which helps stabilize the process and enhance the flavors and aromas.The Arara variety also plays its part — a relatively new Brazilian varietal known for its high sweetness, full body, and fruity notes. It originated from a natural cross between Yellow Bourbon and Obata, developed by Fundação Procafé.An ideal coffee for when you’re in the mood for something a little different. Cheers!ROASTER’S NOTEAlright, no “Brazil that doesn’t taste like Brazil” talk. It’s simply a wilder Brazilian. Heavier, sweeter, with a clear fermented note. In the cup you’ll find plenty of fruit, honey-like sweetness and — as you’d expect from Brazil — something in the realm of chocolate liqueur. A nice option when you feel like trying something a bit different.Store in a cold and dry space.
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Klaro - Burundi Businde Drip Bag 11 g
Manufacturer: KLARO
Roasting date: 10.04.2026
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 from Burundi. You can feel taste of apple cider, white grapes and caramel.Country: BurundiRegion: KayanzaVarietal: Red BourbonProcessing: Anaerobic NaturalABOUT THE PROCESSINGIf you like distinct, fruity flavors, these beans are a bullseye! The anaerobic natural processing method imparts notes reminiscent of cider, white grapes, and caramel sweetness, creating a complex and multi-layered brew.What is the secret? During anaerobic natural processing, the cherries are fermented in sealed barrels for approximately 72 hours. Then, they are dried together with the pulp surrounding the bean, which allows it to absorb a deep, slightly boozy acidity and complex sweetness. One sip and you will see why Burundi is taking the coffee scene by storm!ROASTER'S OPINIONA drip bag is the perfect solution for specialty coffee fans who value convenience and quality. The sachets are lightweight and take up little space – they are perfect for travel, business trips, and work. All you need is a mug and hot water to brew a cup of filter coffee in just a few minutes.RECIPEPlace the opened drip bag on a mug and pour water into it two or three times (ideally about 180-200 ml). I recommend brewing in slightly taller mugs so that the drip bag does not touch the coffee that has already been brewed.Store in a cool and dry place.
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Klaro - Ethiopia Lalesa Gedeb Anaerobic Natural Filter 200 g
Manufacturer: KLARO
Roasting date: 27.02.2026
Specialty-grade whole bean coffee from Ethiopia, 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 rum, peach and tangerine.Country of origin: EthiopiaRegion: Lalesa, Gedeb Variety: HeirloomProcessing method: Anaerobic NaturalABOUT THE COFFEEThis coffee comes from Lalesa in Gedeb and is processed by Ephtah Specialty Coffee - a producer known for its close collaboration with local farmers and strong social involvement. The coffee grows at an altitude of 2150-2200 meters above sea level, where heirloom varieties ripen more slowly, in the shade of trees.Anaerobic natural - nine days of fermentation and slow drying - results in a juicy, intense, and multi-layered coffee, yet perfectly balanced. A bold fermentation, done with care.ROASTER'S OPINIONIf you remember the B-DAY Ethiopia, this coffee will be even crazier! The previous one was calm, complex, and elegant. Here comes the full rollercoaster: rum, peach, and tangerine in the flavor profile. This is exactly the kind of fermentation I was aiming for :).Store in a cold and dry space.
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KYOTO - Colombia Capitan Mark Finca Milan Filter 200 g
Manufacturer: KYOTO
Roasting date: 05.02.2026
Whole-bean specialty coffee from Colombia, roasted in Wrocław by KYOTO Coffee Roasters. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup you can expect hints of raisin, vanilla, lime and bourbon.Country: ColombiaRegion: Pereira, RisaraldaFarm: Finca MilanAltitude: 1600 m n.p.m.Processing: Extented fermentation WashedWell… another outstanding coffee from Colombia! It’s rare to come across beans that are so well-structured, subtle, full-bodied, and sensorially surprising. Its cupping score exceeds 90 points according to SCA standards. Prepare yourself for a remarkable ride through notes of white raisins, vanilla, lime, and distinctive alcoholic registers reminiscent of “Barrel Aged” projects, with barrel bourbon in the background.ABOUT THE FARM Finca Milan is located on the lush, vegetation-covered hills of Pereira, in Colombia’s Risaralda department — a region known for its excellent coffee-growing conditions and rich biodiversity. The farm is managed by Julio César Madrid, a third-generation coffee producer whose vision has elevated Milan to one of the most respected farms in the region.Situated at 1,600 meters above sea level, the farm benefits from fertile volcanic soils, consistent rainfall, and a stable microclimate that supports slow, even cherry ripening. These natural advantages, combined with Julio’s focus on precision and experimentation, result in coffees that consistently deliver complexity, balance, and elegance in the cup.Julio’s commitment to quality is deeply rooted in tradition, yet strengthened by a modern and scientific approach to coffee processing. With the support of his daughter, Maria Antonia Madrid — a biologist and fermentation specialist — the farm has embraced innovation, particularly in post-harvest techniques that highlight the unique characteristics of each lot.BREWING RECOMMENDATIONRatio: 6 g / 100 mlMethod: V60 02 (drip)Water temperature: 93°CGrind size: 26 clicks (Comandante)Brew time: 3–4 minutes / 600 ml
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KYOTO - Kenya Kijani Kiboko Barrel Aged Washed Filter 200 g
Manufacturer: KYOTO
Roasting date: 06.05.2026
Whole-bean specialty coffee from Kenya, roasted in Wrocław by KYOTO Coffee Roasters. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup you can expect hints of bourbon, peaches, orange and yellow fruits.Country: KenyaRegion: KirinyagaFarm: small farmersAltitude: 1550-2200 m a.s.l.Processing: Washed, Barrel AgedVariety: SL 28, SL 34, Ruiru 11, K7Cupping score: 87 / 100ABOUT THE COFFEEAn exceptional choice for lovers of coffees with a complex and distinctive character. KYOTO Kenya Kiboko Barrel Aged is a specialty coffee from the Kirinyaga region of Kenya. After classic washed processing, the beans undergo an 8-week maturation in a barrel previously used for American bourbon.This process gives the coffee depth, sweetness, and a subtle, refined alcoholic accent — without any actual alcohol content in the final brew.The classic Kenyan juiciness and vibrant fruitiness are complemented by vanilla-oak sweetness and a delicate, liqueur-like depth. The result is a harmonious, multidimensional coffee with a long, elegant finish.RECIPERatio: 6 g / 100 mlMethod: V60 02 (drip)Water temperature: 92°CGrind size: 25 clicks (Comandante)Brew time: 3–4 minutes / 600 ml
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Paloma - El Salvador Dossokam Natural Filter 250 g
Manufacturer: PALOMA
Roasting date: 25.03.2026
Specialty-grade whole-bean coffee from El Salvador, 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 cocoa, honey, passion fruit, blackberry and porto wine.Origin: El SalvadorRegion: ApanecaProcessing method: Natural, sleeping bagVariety: Anacafe, Bourbon, Catuai, Icatu, MarsellesaAltitude: 1200 - 1300 m a.s.l.Cupping score: 87 / 100Dossokam is produced by a family-owned export company with over 100 years of experience in cultivating, processing, and exporting some of the finest coffee in the country. The group’s main operations are concentrated in the best coffee-growing region of El Salvador: the Apaneca-Ilamatepec region, known for its fantastic soils, microclimate, and optimal environment ideal for coffee cultivation.ROASTER’S NOTEThis is one of those coffees you never get tired of. If someone told me I had to choose just one coffee to drink for the rest of my life, I’d shout DOSSOKAM and ask for a refill. A classic natural with a slightly boozy, tropical twist. Quality chocolate, a bit like a really good cinnamon roll, with hints of wine and tropical notes in the background.V60 RECIPECoffee dose – 19 gWater dose – 50 g → 300 gGrind size:8.4 EK43; 23 clicks ComandantePlace the filter in the V60 and rinse it with a strong stream of water so it adheres well to the walls.Grind the coffee, add it to the V60, and level the coffee bed.Pour 50 g of water, aiming at the dry spots to wet everything thoroughly. If the coffee is very fresh (foaming strongly when it contacts water), you can extend the bloom to 2 minutes or add an additional bloom at 1:00 (pour another 50 g and wait until 2:00).At 1:00 (or 2:00), begin pouring into the very center of the V60 (circles about the size of a 5-złoty coin), using circular movements at a pace of 6–8 g per second (slightly below the second enlarged dot on the Acai kettle), keeping the stream just below the point where it breaks.When you reach 250 g, lower the kettle to about 3 cm above the water surface (no need for circular movements anymore) and finish pouring to 300 g.Perform a shake while holding the narrowing at the base of the V60 (both horizontally and vertically). If the coffee drains too quickly, give it a swirl.The total brew time should be 2:30–3:00, or 3:30–4:00 with the extended/additional bloom.Store in a cold and dry space.
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Runty Roaster - Costa Rica Don Alexis Pb Natural Filter 250 g
Manufacturer: RUNTY ROASTER
Roasting date: 12.05.2026
Whole-bean specialty coffee from Costa Rica, 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 strawberry, orange and wine.Origin: Costa RicaFarm: Los Campos, Don AlexisVariety: Peaberry blendProcessing: NaturalStore in a cold and dry space.
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YOCO - Colombia Red Wermouth Filter 12g
Manufacturer: YOCO
In this package, you will find coffee from Colombia. Its taste features notes of dark chocolate cherry, negroni, and light sour wine.Country: ColombiaRegion: GaitaniaAltitude: 1550 - 1700 m a.s.l.Varietal: Colombia, Castilo, CaturraProcessing: Infused with Red Wermouth Brewing method:Open the package, tear off the top part of the paper sachet, and place the drip bag over a cup. Then, pour approximately 20 ml of water at 92℃ and wait for 20 seconds, after which slowly pour another 160 ml of water.Store in a cold and dry space.
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YOCO - Peru Percy Guevara Natural Filter 250 g
Manufacturer: YOCO
Roasting date: 25.05.2026
A specialty-grade whole-bean coffee from Peru, roasted by YOCO. Lightly roasted, it’s ideal for pour-over brewers, drip machines, Chemex, AeroPress, French Press, and other alternative brewing methods. Its flavor profile features notes of red wine, orange, and honey.Country of origin: PeruRegion: CajamarcaVariety: Regional blendProcessing method: NaturalGrowing altitude: 1850–2000 m a.s.l.Store in a cold and dry space.
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