Stone fruits
Juicy peach, ripe plum, a hint of apricot in the background — a profile that's hard to forget. Full, velvety sweetness with a gentle acidity that makes the cup disappear faster than it should.
109 - 144 of 223 available products
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BeMyBean - Funky Bean Espresso 1 kg
Manufacturer: BEMYBEAN
Roasting date: 10.08.2026
Whole-bean specialty coffee from Guatemala and Brazil, roasted by BeMyBean polish roastery. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of dried fruit, kiwi and apricot.Country: Brazil, GuatemalaRegion: Minas Gerais / Santa RosaProcessing: Natural, Anaerobic naturalAltitude: 1200 / 1800 m a.s.l.Variety: Catuai, Paraiso, Pache, BourbonABOUT THE COFFEEThe beans come from Brazilian farmers in the Minas Gerais region. The harvest there undergoes natural processing, which brings out even more sweetness from the coffee, as you can also experience in our Heavy.Depending on the brewing method, you can get a brew with varying degrees of acidity from Funky Bean, or even completely lacking it – in which case you will extract pure sweetness and bitterness from the beans. Regardless of the chosen method, the coffee turns out very distinct and sweet. Fantastic to drink black and with even a large amount of milk.Store in a cool, dry place.
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BeMyBean - Funky Bean Espresso 250 g
Manufacturer: BEMYBEAN
Roasting date: 09.09.2026
Whole-bean specialty coffee from Guatemala and Brazil, roasted by BeMyBean polish roastery. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of dried fruit, kiwi and apricot.Country: Brazil, GuatemalaRegion: Minas Gerais / Santa RosaProcessing: Natural, Anaerobic naturalAltitude: 1200 / 1800 m a.s.l.Variety: Catuai, Paraiso, Pache, BourbonABOUT THE COFFEEThe beans come from Brazilian farmers in the Minas Gerais region. The harvest there undergoes natural processing, which brings out even more sweetness from the coffee, as you can also experience in our Heavy.Depending on the brewing method, you can get a brew with varying degrees of acidity from Funky Bean, or even completely lacking it – in which case you will extract pure sweetness and bitterness from the beans. Regardless of the chosen method, the coffee turns out very distinct and sweet. Fantastic to drink black and with even a large amount of milk.Store in a cool, dry place.
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BeMyBean - Funky Bean Natural Espresso 250g
Manufacturer: BEMYBEAN
Roasting date: 10.08.2026
A specialty coffee from Brazil and Columbia, roasted in Poland by BeMyBean. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of dried fruits, kiwi, apricotCountry: Brazil, ColumbiaRegion: Tolima, Minas GeraisVarietal: Catuai, Paraiso, BourbonProcessing: NaturalAltitude: 1600 / 1350 m a.s.l.Store in a cold and dry space.
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BeMyBean - Funky Brew Natural Filter 250g
Manufacturer: BEMYBEAN
Roasting date: 10.08.2026
A whole-bean specialty coffee beans from Brazil and Columbia, 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 plums, sweet cherries, persimmons, and granola.Country: Brazil, ColumbiaRegion: Tolima, Minas GeraisProcessing: NaturalVarietal: Bourbon, Mundo Novo, Catuai, ParaisoAltitude: 1600 / 1350 m a.s.l.Store in a cold and dry space.
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BeMyBean - Guatemala Alotenango Natural Filter 250 g
Manufacturer: BEMYBEAN
Roasting date: 10.08.2026
A whole-bean specialty coffee beans from Guatemala, 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 berries, apricot, bubble gum, hard candies, passion fruit and rhubarb.Country: GuatemalaRegion: AlotenangoFarm: AlotenangoProcessing: NaturalVarietal: Bourbon, Catuai, CaturraAltitude: 1400 m a.s.l.ABOUT THE COFFEEGuatemala Alotenango is a coffee for alternative brewing methods that delights with an intense, juicy, and very fruity character. In the cup, you will find notes of forest fruits, apricot, passion fruit, rhubarb, as well as sweet hard candies and bubble gum. Natural processing gives it a full body, distinct sweetness, and a rich, multilayered aroma – ideal for those looking for coffees with a modern, bold profile. Guatemala Alotenango is an offering for lovers of expressive and unconventional filter coffees. Right from the first sip, it delights with intense fruitiness that combines juicy forest fruits, ripe apricot, exotic passion fruit, and crisp rhubarb. The whole is complemented by sweet associations with hard candies and bubble gum, giving the cup an exceptionally dessert-like and surprising character. This is a coffee of high intensity, full body, and a long, sweet finish.ABOUT PROCESSINGSuch a rich flavor profile is thanks to the natural processing method, one of the oldest and most demanding coffee preparation techniques. The process begins with careful hand-picking of exclusively fully ripe, red coffee fruits. Next, the fruits are thoroughly sorted – first all impurities are removed, and then selection is carried out in water, which discards fruits that are too light (unripe) or damaged.After selection, the whole fruits go onto African beds, where multi-day drying begins. Unlike washed coffees, the beans remain closed inside the fruit throughout this entire time. Naturally occurring sugars, acids, and aromatic compounds from the skin and pulp gradually penetrate the beans, building their characteristic sweetness and complexity. To ensure drying proceeds evenly and to prevent uncontrolled fermentation, the fruits are turned regularly up to a dozen times a day, and the entire process is constantly monitored for temperature and humidity.Drying usually lasts from a few to even several weeks – until the fruits reach an appropriately low moisture level. Only then are the dried skin and pulp mechanically removed in the hulling process, revealing green beans ready for further sorting, resting, and preparation for roasting.The result of this time-consuming method is a coffee with exceptional aroma intensity, velvety body, and clear, fruity sweetness. In Guatemala Alotenango, this translates into a juicy cup full of forest fruits, apricot, and passion fruit, with the pleasant acidity of rhubarb and a candy accent of hard candies and bubble gum. This is a coffee that shows how much character well-executed natural processing can bring out.Store in a cool, dry place.
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BeMyBean - Guatemala Ayarza Anaerobic Natural Espresso 1 kg
Manufacturer: BEMYBEAN
Roasting date: 14.07.2026
Whole-bean specialty coffee from Guatemala, roasted by BeMyBean polish roastery. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of mirabelle plum, almond cookies, cherry jam, nectarine and gooseberry.Country: GuatemalaRegion: Santa RosaFarm: AyarzaProcessing: Anaerobic naturalAltitude: 1600 - 2000 m a.s.l.Variety: Anacafe 14, Bourbon, PacheABOUT THE COFFEEGuatemala Ayarza is an offering for those who enjoy modern, fruity espresso with a distinctly marked sweetness. It comes from the Ayarza region in the Santa Rosa department, where the high altitude of the plantations, volcanic soils, and cool climate favor the creation of beans with great complexity. The cup is dominated by juicy notes of mirabelle plum, nectarine, and gooseberry, which smoothly transition into the sweetness of cherry jam and subtle buttery almond cookies. Medium-high intensity ensures that the coffee remains distinct, yet at the same time remarkably pleasant and balanced.ABOUT THE PROCESSINGThe exceptional character of this coffee is heavily influenced by the anaerobic natural processing method, which requires great precision at every stage. The process begins with meticulous hand-harvesting of only fully ripe cherries. Next, the coffee cherries are thoroughly sorted so that only the finest fruit moves on to further processing.The next stage is the fermentation of whole fruits in an anaerobic environment. The cherries are placed in sealed bags from which oxygen access is removed. For about 120 hours, a controlled fermentation takes place, during which yeast and microorganisms intensively develop complex aromatic compounds while maintaining full control over the process flow. As a result, the coffee gains greater sweetness, depth, and an intensely fruity character.After fermentation is complete, the fruits are spread out in a very thin layer on the patio to immediately halt the fermentation process and begin even sun-drying. The result of this demanding processing is an espresso with a creamy body, distinct fruitiness, and a long, sweet finish. Guatemala Ayarza perfectly demonstrates how skillfully executed anaerobic fermentation can highlight the natural potential of the beans, creating a coffee full of juicy fruit and dessert-like sweetness.Finally, dessert sweetness, juicy fruit notes, and fruit-derived acidity meet in the cup. The espresso has a silky body and leaves a long, pleasant finish. It works great as a dose of refreshment on its own. When combined with milk, it takes on even greater sweetness, while the fruity accents become gentler, resembling a creamy dessert. Guatemala Ayarza also fits perfectly into a summer lineup – served with tonic and ice cubes, it delights with its refreshing, juicy character.Store in a cold and dry space.
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BeMyBean - Guatemala Ayarza Anaerobic Natural Espresso 250 g
Manufacturer: BEMYBEAN
Roasting date: 14.07.2026
Whole-bean specialty coffee from Guatemala, roasted by BeMyBean polish roastery. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of mirabelle plum, almond cookies, cherry jam, nectarine and gooseberry.Country: GuatemalaRegion: Santa RosaFarm: AyarzaProcessing: Anaerobic naturalAltitude: 1600 - 2000 m a.s.l.Variety: Anacafe 14, Bourbon, PacheABOUT THE COFFEEGuatemala Ayarza is an offering for those who enjoy modern, fruity espresso with a distinctly marked sweetness. It comes from the Ayarza region in the Santa Rosa department, where the high altitude of the plantations, volcanic soils, and cool climate favor the creation of beans with great complexity. The cup is dominated by juicy notes of mirabelle plum, nectarine, and gooseberry, which smoothly transition into the sweetness of cherry jam and subtle buttery almond cookies. Medium-high intensity ensures that the coffee remains distinct, yet at the same time remarkably pleasant and balanced.ABOUT THE PROCESSINGThe exceptional character of this coffee is heavily influenced by the anaerobic natural processing method, which requires great precision at every stage. The process begins with meticulous hand-harvesting of only fully ripe cherries. Next, the coffee cherries are thoroughly sorted so that only the finest fruit moves on to further processing.The next stage is the fermentation of whole fruits in an anaerobic environment. The cherries are placed in sealed bags from which oxygen access is removed. For about 120 hours, a controlled fermentation takes place, during which yeast and microorganisms intensively develop complex aromatic compounds while maintaining full control over the process flow. As a result, the coffee gains greater sweetness, depth, and an intensely fruity character.After fermentation is complete, the fruits are spread out in a very thin layer on the patio to immediately halt the fermentation process and begin even sun-drying. The result of this demanding processing is an espresso with a creamy body, distinct fruitiness, and a long, sweet finish. Guatemala Ayarza perfectly demonstrates how skillfully executed anaerobic fermentation can highlight the natural potential of the beans, creating a coffee full of juicy fruit and dessert-like sweetness.Finally, dessert sweetness, juicy fruit notes, and fruit-derived acidity meet in the cup. The espresso has a silky body and leaves a long, pleasant finish. It works great as a dose of refreshment on its own. When combined with milk, it takes on even greater sweetness, while the fruity accents become gentler, resembling a creamy dessert. Guatemala Ayarza also fits perfectly into a summer lineup – served with tonic and ice cubes, it delights with its refreshing, juicy character.Store in a cold and dry space.
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Cafelito - Ethiopia Nensebo Natural Filter 250 g
Manufacturer: CAFELITO
Roasting date: 09.07.2026
Whole-bean specialty coffee from Ethiopia, roasted by Cafelito Coffee Co. 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 blackberry, strawberry, apricot and Werther's original.Origin: EthiopiaRegion: Sidama, west arsiProcessing: NaturalAltitude: 1550 - 2200 m a.s.l.Cupping score: 86 / 100 Store in a cold and dry space.
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Cafelito - Guatemala Mornings Washed Omniroast 250 g
Manufacturer: CAFELITO
Roasting date: 28.08.2026
Whole-bean specialty coffee from Guatemala, roasted by Cafelito Coffe Co. roasting brand. Medium roast, perfect for all brewing methods. The flavour of the brew resembles hazelnuts, stone fruits and chocolate.Origin: GuatemalaProcessing: WashedCupping score: 84 / 100 Store in a cold and dry space.
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Caffenation - Colombia NoCaf MO Azahar Washed Decaf Omniroast 250 g
Manufacturer: CAFFENATION
Roasting date: 25.08.2026
Whole-bean specialty decaffeinated coffee from Colombia, roasted by Caffenation from Belgium. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and for espresso, moka pots. You can expect hints of florals, caramel and stone fruit.Country: ColombiaRegion: Narino, CaucaFarm: AzaharProcessing: WashedMethod of decaffeination: SugarcaneVarietal: Caturra & ColombiaCupping score: 87 / 100FROM THE ROASTERY:Rob says: At Caffenation, we’ve been pioneers in decaffeinated coffee for years. For nearly a decade, the Colombian Sugar Cane (Ethyl Acetate) process was our trusted standard—and it served us well. But our ambitions go further. We don’t just want good decaf; we also want specialty decaf.The launch of AZAHAR in early 2025 marked a turning point. Its clean, fruity profile proved that decaf can truly compete, driving both excitement and growth. It was the first in a new wave of decafs that changed how our customers experience caffeine-free coffee.Our goal has always been simple: a decaf that can stand shoulder to shoulder with any single-origin in our range—even in a blind cupping. For us, coffee is fruit, and we relentlessly pursue clarity, vibrancy, and expression, whether washed or naturally processed.Store in a dry and cool place.
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Caffenation - Ethiopia Guji Siko Washed Filter 250g
Manufacturer: CAFFENATION
Roasting date: 27.08.2026
Whole-bean specialty coffee from Ethiopia roasted by Belgian Caffenation. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the notes of white pepper, orange-like citrus, red berries, peach, rosehip, and white florals.Country: EthiopiaRegion: GujiVarietal: Local Landraces, Dega Landrace and 1974 JARC SelectionsMetoda obróbki: WashedPołożenie upraw: 1900 - 2100 m a.s.l.Cupping score: 88 / 100 ptsStore in a cold and dry space.
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Caffenation - Guatemala Huehuetenango Francisco Lopez Washed Filter 250 g
Manufacturer: CAFFENATION
Roasting date: 03.08.2026
Whole-bean specialty coffee from Guatemala, 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 Mars bar, sweet apricot and mandarin.Country: GuatemalaRegion: HuehuetenangoFarm: Francisco LOPEZVarietal: CaturraProcessing: WashedAltitude: 1550 m a.s.l.Cupping score: 86 / 100ABOUT THE FARM Francisco Lopez, owner of San Antonio Huista farm gave its name to the land because it is one of the last locations that belong to the municipality, bordering with Jacaltenango. For him being able to buy the farm, he had to emigrate, work and save money for five years. Ten years ago, he managed to buy the farm, which is when his dream came true; “I began to establish my farm little by little, and sometimes I went working on the land at night!” Francisco says. “Today, I am very happy with all my efforts.”Store in a cold and dry space.
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Casino Mocca - Ethiopia Hambella Washed Filter 200 g
Manufacturer: CASINO MOCCA
Roasting date: 07.09.2026
Whole-bean specialty coffee from Ethiopia, roasted in Hungary by Casino Mocca. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In flavour, you can expect the hints of peach, lemongrass and black tea.Country: EthiopiaFarm: SmallholdersRegion: Hambella, GujiProcessing: WashedVarietal: Indigenous HeirloomAltitude: 2000-2150 m a.s.l.Store in a cold and dry space.
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COFFEE PLANT - FLOW Coffeedesk Filter 100g
Manufacturer: COFFEE PLANT
Roasting date: 09.03.2026
A blend of whole-bean specialty coffee from Kenya and Ethiopia, roasted by COFFEE PLANT for Coffeedesk! Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour resembles apples, ripe strawberries, plums, and jasmine.Country: Kenya / EthiopiaProcessing: Washed / NaturalStore in a cold and dry space.
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COFFEE PLANT - FLOW Jungle Fruit Filter 100g
Manufacturer: COFFEE PLANT
Roasting date: 07.07.2026
Whole-bean specialty coffee beans from Uganda and Ethiopia, roasted by COFFEE PLANT from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of ripe mango, passion fruit, plum, and apricot.Country: Uganda, EthiopiaProcessing: NaturalVariety: SL14, SL28, HeirloomFeel the joy of tropical flavors with FLOW Jungle Fruit! We combined beans from Ethiopia and Uganda to create an exotic composition with a full, juicy flavor profile. It’s a blend of Ethiopian finesse and floral notes with the deep, fruity sweetness of Ugandan beans.In the cup, you’ll find notes of mango, passion fruit, plum, and apricot—a harmonious, sweet-fruity combination reminiscent of a tropical dessert. The natural processing gives the coffee richness and a creamy texture, while the Ethiopian beans add refreshing acidity and subtle elegance.FLOW Jungle Fruit is a coffee full of energy and juiciness. It works perfectly as a pour-over, drip, or in alternative brewing methods, allowing you to fully experience its rich fruit aromatics.BrewingJungle Fruit is an intense, refreshing, and very fruity coffee. Its sweetness is best highlighted with classic proportions to keep the flavor balanced. Use 18 g of coffee ground at 20 clicks on a Comandante grinder. Pour water at 98°C, using the following brewing steps:0:00 – 50 ml0:30 – 120 ml1:00 – 180 ml1:30 – 240 ml2:00 – 300 mlAt the end, gently stir.Store in a cold and dry space.
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COFFEE PLANT - Kenya Tegu Fully Washed Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 09.06.2026
Whole-bean specialty coffee from Kenya, roasted by Coffee Plant. 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 tomato, caramel, peach and currants.Origin: KenyaRegion: NyeriProcessing: Fully washedVariety: SL28, SL34, Ruiru 11Altitude: 1700 m a.s.lABOUT THE COFFEETomato notes take center stage in the aroma, reminiscent of tomato leaves – distinct and very characteristic. They are accompanied by sweet caramel and slightly underripe peach.The flavor profile is even more complex – the tomato character combines with notes of redcurrant, peach, and caramel. The coffee has a high, almost sparkling acidity associated with currants and a clear, slightly umami character that creates its dry twist.The body is high and smooth, and the aftertaste is long and fruity, with a delicate, dry accent. This is a direction you will also see in subsequent coffees from Kenya from this year's harvest.ROASTER'S OPINIONAt the Tegu washing station, the coffee undergoes multi-stage wet processing characteristic of Kenya. After initial selection, the cherries go to the first fermentation stage, which lasts about 24 hours. They are then washed and moved to another fermentation tank.After the pulp is removed, the beans go into washing channels where lighter beans (so-called floaters) are separated, and the heavier ones are thoroughly cleaned of the sticky layer surrounding the bean (mucilage).The next stage is soaking the beans again for about 24 hours. This process promotes the development of amino acids and proteins, which translates into higher acidity and greater complexity of the fruity profile – a key element of Kenyan coffees.Finally, the beans are spread in a thin layer on African beds, where they initially lose some moisture quickly, and are then regularly turned and dried until they reach about 11% moisture. After drying, the coffee is hulled, packed, and undergoes a short stabilization stage before export.RECIPEThis coffee responds well to the brewing method – you can emphasize its juicy, currant acidity or bring out its more savory, tomato-like character.In a V60, it is at its most juicy and distinct – redcurrant, peach, and high, sparkling acidity. In an Origami, the profile balances out, and the tomato twist becomes more legible. In an AeroPress, the coffee is smoother and fuller, with a more pronounced umami character.Lower temperatures emphasize freshness and fruit, while higher temperatures bring out depth and strengthen the savory profile. A coarser grind provides more lightness and acidity, while a finer grind yields more body and umami.We recommend a medium-coarse grind (25 clicks on a Comandante) and a drip brewing method – such as the Origami – with a dose of 17 g per 240 ml of water.Using water at 95°C, pour according to the following timeline:0:30 – 50 ml , 0:50 – 110 ml , 1:15 – 200 ml , 2:40 – 240 mlGently stir at the end.Store in a cold and dry space.
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COFFEE PLANT - Meksyk La Tribu Decaf Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 09.04.2026
Whole-bean specialty coffee from Mexico, 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 toffi, lemon, plum and spices.Origin: MexicoRegion: Jaltenango, ChiapasProcessing: WashedMethod of decaffeination: Mountain Water ProcessVariety: BourbonAltitude: 1650-1800 m a. s. l.Farm: La TribuLa Tribu is a producer organization operating in the Jaltenango area and the Sierra Madre region of Mexico. The Bourbon variety beans found in this package come from 65 women farmers associated with La Tribu. These producers not only grow high-quality coffee but also actively strengthen their local communities and consistently develop their farms. Despite numerous structural barriers, La Tribu members invest every year both in their farms and in expanding their knowledge, striving for long-term stability and independence.ABOUT THE COFFEEThis lot is a carefully selected batch of coffee prepared by La Tribu that has undergone decaffeination. As with most coffees from Mexico, the Mountain Water Process was used, carried out in Veracruz. Despite the use of a water-based method, the coffee has retained its original sensory profile and character.The coffee went through two stages of processing. The first was post-harvest processing—in this case, the fully washed method. After delivery to the wet mill, the beans were hand-sorted and then placed in water. At this stage, another selection took place: damaged, underripe, or overripe beans were removed, along with other impurities resulting from hand harvesting. After a short soaking, the coffee passed through a depulper and then fermented in water. Once fermentation was complete, the beans were spread out on patios, dried to the appropriate moisture level, the silverskin was removed, and the coffee was prepared for storage.The second stage of production was decaffeination. The selected lot was transported to a facility in Veracruz, where coffee in Mexico is typically decaffeinated. Water from mountain springs is used to extract the caffeine. As with all methods of this type, organic compounds removed along with the caffeine are captured by carbon filters and then reintroduced into the water that comes into contact with the beans, allowing the coffee to retain its full flavor.ROASTER’S OPINIONThis coffee immediately caught our attention during the first cupping, and we quickly decided it deserved a place in our offering. The fact that it is decaffeinated turned out to be more of a coincidence—we did not initially plan to introduce a decaf with this kind of character. The aroma is dominated by floral and spice notes, complemented by a subtle hint of orange peel. On the palate, clear notes of orange appear, along with gentle spiciness reminiscent of pepper and cloves, as well as plum and sweet caramel. The profile is harmonious, with mild acidity, medium body, and excellent balance. Considering the terroir and the fact that this is a decaffeinated coffee, its character can be genuinely surprising.BREW RECIPEUse your preferred brewing method and recipe. Brew this coffee as you normally would, but grind it slightly finer than usual and use water at approximately 95–97°C.Store in a cold and dry space.
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COFFEE PLANT - Tanzania Itumpi Washed Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 07.07.2026
Whole-bean specialty coffee beans from Tanzania, roasted by COFFEE PLANT from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of black tea, peach, grapefruit and almonds.Origin: TanzaniaRegion: Songwe, MboziProcessing: Fully WashedVariety: Kent, BourbonAltitude: 1500-1700 m a.s.l.Store in a cold and dry space.
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COFFEE PLANT - Uganda Bugoye Fully Washed Espresso 1 kg
Manufacturer: COFFEE PLANT
Roasting date: 20.04.2026
Whole-bean specialty coffee from Uganda, roasted in Poland by COFFEE PLANT. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of caramel, peach, lemon and black tea.Country: UgandaRegion: Kasese DistrictFarm: Bugoye Washing StationProducent: Kyagalanyi Coffee Varietal: SL14, SL28Processing: Fully WashedAltitude: 1700-2200 m a.s.l.ABOUT THE REGION AND THE FARMThe magnificent Rwenzori Mountains, known as the "Mountains of the Moon," stretch for over 120 km across western Uganda. High altitude, fertile volcanic soils, abundant rainfall, and appropriate temperatures create ideal conditions for growing high-quality coffee, while rivers flowing from the snow-capped peaks effectively irrigate the surrounding areas.Farmers delivering coffee cherries to the Bugoye washing station cultivate coffee trees on very small farms (approx. 2 acres), working by hand, often with the help of their entire families. This is because coffee serves as their primary source of income. Although the region is mainly famous for natural process coffees, washed coffees are also produced here—and that is exactly what this coffee is.Due to difficult access, many farms can only be reached on foot. To facilitate sales, 18 collection points were established, from which the coffee is transported for further processing. The mission of the Bugoye station is sustainable development, supported by professional agronomists working directly with local farmers.ABOUT THE PROCESSINGThe coffee cherries delivered to Bugoye are grown and harvested at altitudes between 1,700 and 2,200 meters above sea level. In addition to washed coffees, the station itself produces classic naturals, honey-processed coffees, and has also begun conducting experiments with fermentation. After the processing phase, the coffees were exported by Kyagalanyi Coffee, which is the first company in Uganda to receive a coffee export license.The washed process at Bugoye begins by placing the harvested cherries into large fermentation tanks filled with water. Anything that floats to the surface is then removed—damaged cherries, underripe ones, and all foreign objects like leaves or sticks. Next, the coffee is passed through a depulper and moves to further water tanks, where it is "washed" and ferments for 24 hours. Finally, the beans in parchment are dried, hulled, and packed into GrainPro bags.ROASTER'S OPINIONUganda is another African country where coffee production methods are changing dynamically. This momentum also greatly affects the quality of the beans sourced from there. For years, coffees from Uganda were primarily associated with low-quality Robusta. While high-quality microlots did appear, they were rare exceptions.The current situation in the green coffee market and the work of importers and exporters have ensured that the quality of Ugandan coffee improves year after year, with more high-quality coffee entering the market. We observe an improvement in bean quality annually, even as a result of minor adjustments to production processes.This washed lot from the Bugoye station is particularly interesting because it is very complex and somewhat unusual for washed beans from Uganda. The coffee has a light, tea-like body, reminiscent of those well-known from Ethiopia. The acidity is medium, citric, and delicately sparkling. The whole profile is complemented by a caramel-peach sweetness that is noticeable in the long aftertaste. This is the case for espresso, but after adding milk, the coffee changes dramatically. Although it remains light and tea-like, such as washed Ethiopias, the caramel-peach sweetness begins to stand out, creating a delicious, sweet milk coffee.RECIPEUse 18 grams of beans to brew 40 grams of espresso. Grind the coffee finely to aim for an extraction time of approximately 25 seconds. If you want to slightly suppress the acidity and boost the sweetness, grind a bit coarser to extend the extraction by a few seconds.Store in a cold and dry place.
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COFFEE PLANT - Uganda Bugoye Fully Washed Espresso 250 g
Manufacturer: COFFEE PLANT
Roasting date: 20.04.2026
Whole-bean specialty coffee from Uganda, roasted in Poland by COFFEE PLANT. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of caramel, peach, lemon and black tea.Country: UgandaRegion: Kasese DistrictFarm: Bugoye Washing StationProducent: Kyagalanyi Coffee Varietal: SL14, SL28Processing: Fully WashedAltitude: 1700-2200 m a.s.l.ABOUT THE REGION AND THE FARMThe magnificent Rwenzori Mountains, known as the "Mountains of the Moon," stretch for over 120 km across western Uganda. High altitude, fertile volcanic soils, abundant rainfall, and appropriate temperatures create ideal conditions for growing high-quality coffee, while rivers flowing from the snow-capped peaks effectively irrigate the surrounding areas.Farmers delivering coffee cherries to the Bugoye washing station cultivate coffee trees on very small farms (approx. 2 acres), working by hand, often with the help of their entire families. This is because coffee serves as their primary source of income. Although the region is mainly famous for natural process coffees, washed coffees are also produced here—and that is exactly what this coffee is.Due to difficult access, many farms can only be reached on foot. To facilitate sales, 18 collection points were established, from which the coffee is transported for further processing. The mission of the Bugoye station is sustainable development, supported by professional agronomists working directly with local farmers.ABOUT THE PROCESSINGThe coffee cherries delivered to Bugoye are grown and harvested at altitudes between 1,700 and 2,200 meters above sea level. In addition to washed coffees, the station itself produces classic naturals, honey-processed coffees, and has also begun conducting experiments with fermentation. After the processing phase, the coffees were exported by Kyagalanyi Coffee, which is the first company in Uganda to receive a coffee export license.The washed process at Bugoye begins by placing the harvested cherries into large fermentation tanks filled with water. Anything that floats to the surface is then removed—damaged cherries, underripe ones, and all foreign objects like leaves or sticks. Next, the coffee is passed through a depulper and moves to further water tanks, where it is "washed" and ferments for 24 hours. Finally, the beans in parchment are dried, hulled, and packed into GrainPro bags.ROASTER'S OPINIONUganda is another African country where coffee production methods are changing dynamically. This momentum also greatly affects the quality of the beans sourced from there. For years, coffees from Uganda were primarily associated with low-quality Robusta. While high-quality microlots did appear, they were rare exceptions.The current situation in the green coffee market and the work of importers and exporters have ensured that the quality of Ugandan coffee improves year after year, with more high-quality coffee entering the market. We observe an improvement in bean quality annually, even as a result of minor adjustments to production processes.This washed lot from the Bugoye station is particularly interesting because it is very complex and somewhat unusual for washed beans from Uganda. The coffee has a light, tea-like body, reminiscent of those well-known from Ethiopia. The acidity is medium, citric, and delicately sparkling. The whole profile is complemented by a caramel-peach sweetness that is noticeable in the long aftertaste. This is the case for espresso, but after adding milk, the coffee changes dramatically. Although it remains light and tea-like, such as washed Ethiopias, the caramel-peach sweetness begins to stand out, creating a delicious, sweet milk coffee.RECIPEUse 18 grams of beans to brew 40 grams of espresso. Grind the coffee finely to aim for an extraction time of approximately 25 seconds. If you want to slightly suppress the acidity and boost the sweetness, grind a bit coarser to extend the extraction by a few seconds.Store in a cold and dry space.
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COFFEE PLANT - Uganda Butawa Washed Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 26.05.2026
Whole-bean specialty coffee beans from Uganda, roasted by COFFEE PLANT from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of red currant, green apple and yellow plum.Origin: UgandaRegion: Mount ElgonFarm: The Coffee GardenProcessing: WashedVariety: SL14 · SL28Altitude: 1800-2200 m a.s.l.ABOUT THE COFFEE Uganda Butawa is a microlot selected at the Coffee Garden washing station, which processes cherries from local farmers growing coffee at altitudes of 1,800–2,200 m a.s.l. The SL14 and SL28 varieties underwent classic African wet processing. From the very first sip, this coffee is surprising – its profile closely resembles beans from Kenya.Redcurrant dominates the aroma, complemented by a delicate floral background. In the cup, the currant notes are distinct, rounded out by hints of slightly underripe green apple and yellow mirabelle plum. The acidity is intense, reminiscent of currant and apple, with moderate fruit sweetness and a long, fresh finish. This is another highly successful lot from Coffee Garden.The Coffee Yard is a company owned by Norman Mukuru, who has collaborated with The Coffee Gardens for years on projects related to coffee processing and traceability. Thanks to this relationship, his beans can be exported to global markets.Norman operates at the foot of Mount Elgon, sourcing coffee from the Sironko, Mbale, Bulambuli, and Kapchorwa regions. He has nearly 20 years of experience and, since 2018, has also been developing natural processing, constantly refining his methods. This is another coffee from this station—polished and standing out with a slightly different profile than previous batches.Store in a cold and dry space.
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COFFEELAB - Burundi Nguvu Washed Filter 250 g
Manufacturer: COFFEELAB
Roasting date: 23.07.2026
Whole-bean specialty coffee from Burundi, 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 blackberry, black tea and apricot.Origin: BurundiRegion: MuyingaVariety: BourbonProcessing: WashedAltitude: 1700 m a.s.l.ABOUT THE COFFEEAnother fresh harvest from Luis, and just like every year, it does not disappoint. This season, we went for the Aji variety, already warmly received by you, which struck us with its transparency. We got a proper strawberry punch straight to the taste buds, and we are still recovering from that fruity knockout.In the cup, the strawberry was the main thing: fresh, but also a little more jammy. At times, we had the impression of those yoghurt-and-strawberry chocolates appearing in the flavour too. There is no doubt that a lot is going on here, and sensory boredom is not really an option. We completed the flavour profile with notes of mango and sea buckthorn to highlight the fresh, soft sweetness and intense acidity that stays with us long after the last sip. In truth, the range of associations was almost endless, so we narrowed it down to the notes that stood out the most and best captured this juicy, ripe fruitiness.ABOUT THE VARIETYWe write the variety simply as Aji, though its fuller name is Bourbon Aji. The name comes from… a pepper. Farmers in southern Huila noticed the distinctive aroma of the cherries, reminiscent of a small chilli pepper. Here comes the plot twist, though: genetic testing has shown that it is not a direct descendant of classic Bourbon, but a variety of Ethiopian origin.ABOUT THE PROCESSINGThe coffee and its processing come from Luis Marcelino of Aroma Nativo in Pitalito. The name Hydro Honey may sound fancy, but it is not just a pretty label. Behind it stands a specific, multi-stage process. Only the ripest cherries go into processing, first fermenting in a controlled anaerobic environment. The coffee is then depulped and pre-dried. Later, it returns to the tanks for a rehydration stage with selected yeasts and bacteria, before moving to raised beds, where it dries for up to 26 days. Finally, it goes through three months of stabilisation under controlled conditions. This is exactly the process that helps build an equally layered profile: intense, juicy and long-lasting.Store in a cold and dry space.
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COFFEELAB - Colombia El Cedro Maracaturra Filter 250 g
Manufacturer: COFFEELAB
Roasting date: 21.09.2026
Whole-bean specialty coffee from Colombia, 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 peach, jasmin and gooseberry.Country: ColombiaRegion: Huila, PalestinaFarm: El CedroVarietal: MaracaturraProcessing: WashedAltitude: 1650 m a.s.l.Store in a cold and dry space.
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COFFEELAB - Costa Rica Las Lajas Alma Negra Filter 200 g
Manufacturer: COFFEELAB
Roasting date: 21.09.2026
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 rooibos, cherry and passionfruit.Origin: Costa RicaRegion: Sabanilla de AlajuelaFarm: Las LajasVariety: Caturra & CatuaiProcessing: Alma NegraAltitude: 1250–1700 m a.s.l.ABOUT THE COFFEEPlenty of depth, plenty of sweetness, and nothing obvious about it. Introducing Alma Negra from the legendary Las Lajas. This is one of those micro mills whose name has become synonymous with a distinctive style: intense sweetness, juicy naturals and funky processing. Alma Negra is one of its best-known processes.This Costa Rican coffee lands in the territory of dark red fruit and dried tea leaves. The closest comparison would be cherry rooibos: sweet, gently astringent and syrupy, with an exotic, tangy flash lingering in the aftertaste.ABOUT THE PROCESSINGThis signature take on the natural process is based on the very slow and precisely controlled dehydration of whole coffee cherries. Only hand-picked fruit with a sugar content above 22° Brix makes the cut. The cherries are first washed and then density-sorted in water, with the lower-density fruit removed. An additional round of electronic sorting eliminates any remaining defects. The selected cherries are dried on patios inside a greenhouse for 22 to 30 days, depending on the intensity of the sunlight. After drying, the coffee rests for at least 60 days to equalise its moisture content and stabilise the flavour profile developed in the fruit. Only then is it hulled, sorted once again and prepared for packing.ABOUT THE FARMLas Lajas is run by Francisca and Oscar Chacón. Before they started pushing the boundaries of coffee processing, they were already ahead of their time in how they approached cultivation. They decided to switch to organic farming after the death of Oscar’s father, who had worked with pesticides for many years. Since then, Las Lajas has stopped using conventional crop protection chemicals. They made that decision at a time when organic farming did not yet command a higher price for coffee. In 2000, Las Lajas became one of the first officially certified organic coffee farms in Costa Rica.Store in a cold and dry space.
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COFFEELAB - Ethiopia Sidamo Buncho Natural Filter 250 g
Manufacturer: COFFEELAB
Roasting date: 21.09.2026
Whole-bean specialty coffee from Ethiopia, 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 apricot sirup, papaya and yellow plum.Origin: EthiopiaRegion: SidamoVariety: HeirloomProcessing: NaturalAltitude: 1600–1800 m a.s.l.ABOUT THE COFFEEWhat won us over in this Ethiopian natural was its texture: sticky yet light. The flavour goes in all sorts of fruity directions. It is exactly like reaching into a bag and pulling out a handful of colourful fruit gummies. Sweet, juicy and slightly tangy, enough to get your mouth watering.This coffee feels a little like the turn of summer into autumn. Summer is still hanging around, but you can already feel that autumn is just around the corner. The flavour works in a similar way. This is a natural, so there is no shortage of sweetness, but instead of heading towards heavy, dark berry notes, it stays bright, light and incredibly easy to drink. We described the profile as apricot syrup, papaya and yellow plums: plenty of bright, expressive fruit!The coffee comes from around Shantawene in the Bensa district of the Sidama region. It is processed at Buncho Station, whose name simply means “coffee tree” in the Sidama language. Established in 2018, the station receives cherries from small-scale producers in nearby villages.For the natural process, ripe cherries are sorted and then dried whole on raised African beds. At Buncho, this usually takes 14 to 16 days. The result is plenty of fruity sweetness and that characteristic sticky texture, but without any heaviness.Store in a cold and dry space.
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COFFEELAB - Panama Cascara Natural 200g
Manufacturer: COFFEELAB
Roasting date: 20.07.2026
Cascara is dried peel of the coffee cherry which allows you to prepare delicious brew. In the cup, you can expect the hints of strawberry, lemon, and plum.Country: PanamaRegion: Volcan, ChiriquiVarietal: Catuai, Geisha, CaturraProcessing: NaturalIt can be brewed like tea, in French Press or as cold brew. It is rich in stimulating caffeine, so it is a great recipe for refreshing drinks.Store in a cold and dry space.
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DAK Coffee Roasters - Bolivia Berry Swirl Natural Filter 200 g
Manufacturer: DAK COFFEE ROASTERS
Roasting date: 27.07.2026
Specialty-grade whole bean coffee from Bolivia, roasted by DAK Coffee Roasters in the Netherlands. Light roast, ideal for filter coffee makers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. Its flavor profile features notes of forest fruits, berry jam and sloe plum.Country of origin: BoliviaRegion: CaranaviFarm: Los RodriguezVariety: SL-28, SL-34, BatianProcessing method: NaturalKenyan-variety blend, naturally processed, from Daniela at Los Rodriguez in Caranavi; tastes like an Ethiopian natural. Almost didn't make it — offered to make up container volume; a unique, exotic cup.Store in a cold and dry space.
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DAK Coffee Roasters - Colombia Poppy Soda Pink Bourbon Multi Stage Washed Filter 200 g
Manufacturer: DAK COFFEE ROASTERS
Roasting date: 07.09.2026
Specialty-grade whole bean coffee from Colombia, roasted by DAK Coffee Roasters in the Netherlands. Light roast, ideal for filter coffee makers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. Its flavor profile features notes of lemonade, jasmine tea and peach.Country of origin: ColombiaRegion: QuindíoFarm: Sebastian RamirezVariety: Pink BourbonProcessing method: Multi Stage WashedThe new harvest of Poppy Soda from Sebastian Ramirez. Pink bourbon, multi stage washed. A touch sweeter and cleaner than usual — pink bourbon up front with lemonade, jasmine and peach.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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DAK Coffee Roasters - Ethiopia Apricotini Red Honey Washed Filter 250 g
Manufacturer: DAK COFFEE ROASTERS
Roasting date: 07.09.2026
Specialty-grade whole bean coffee from Ethiopia, roasted by DAK Coffee Roasters in the Netherlands. Light roast, ideal for filter coffee makers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. Its flavor profile features notes of apricot jam, peach and sparkling tea.Country of origin: EthiopiaRegion: GedeoFarm: Konga Washing StationVariety: Heirloom (Kudhume, Dega)Processing method: Red Honey WashedAltitude: 2000 m a.s.l.Red honey from Konga Washing Station; 24h aerobic then 24h anaerobic fermentation, depulped and dried on shaded raised beds ~15 days, leaning to a washed profile A team's favourite — a unanimous winner around the cupping table for its intense apricot characterStore in a cold and dry space.
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DAK Coffee Roasters - Ethiopia Surf Jam Natural Filter 250 g
Manufacturer: DAK COFFEE ROASTERS
Roasting date: 06.08.2026
Specialty-grade whole bean coffee from Ethiopia, roasted by DAK Coffee Roasters in the Netherlands. Light roast, ideal for filter coffee makers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. Its flavor profile features notes of blackberry, sweet cherries and dates.Country of origin: EthiopiaRegion: GedebFarm: Chelchele Washing + Drying StationVariety: HeirloomProcessing method: NaturalAltitude: 2100 m a.s.l.Natural Ethiopian from the Chelchele washing & drying station in the village of Chelchele, Gedeb (2026 harvest). A second summer coffee — dense and jammy, with blackberry, dates and cherry jam.Store in a cold and dry space.
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Dalston Coffee - Colombia Sudan Rume Washed Filter 200 g
Manufacturer: DALSTON COFFEE
Roasting date: 11.08.2026
Whole-bean specialty coffee from Colombia, roasted by Dalston Coffee 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 passionfruit, violet and apricot.Origin: ColombiaRegion: NariñoFarm: El Turpial (Emerson Narváez)Altitude: 1900-2010 m a.s.l.Processing: WashedVariety: Sudan RumeABOUT THE COFFEEEl Turpial farm in Nariño, Colombia (1900-2010 masl), managed by Emerson Narváez; high altitude and low temperatures give slow maturation and dense, complex beans; selective manual harvest. An elegant profile with floral notes, citrus nuances and tropical fruit, bright acidity and strong sense of origin.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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Dalston Coffee - Ethiopia Chelchele Natural Filter 250 g
Manufacturer: DALSTON COFFEE
Roasting date: 11.08.2026
Whole-bean specialty coffee from Ethiopia, roasted by Dalston Coffee roasting brand. Dark roast, perfect for espresso machines and moka pots. The flavour of the brew resembles cherry, floral and vanilla.Origin: EthiopiaRegion: YirgacheffeFarm: Small producers (EDN Ethiopian Coffee)Processing: NaturalVariety: 74110, 74112Altitude: 1200-1800 m a.s.l.Chelchele collected by partner EDN Ethiopian Coffee from hundreds of smallholders (farms 1-2 ha) around the washing station; hand-picked, naturally processed, dried on raised beds 15-20 days with regular turning.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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Dalston Coffee - Kenya Chania Washed Filter 250 g
Manufacturer: DALSTON COFFEE
Roasting date: 27.05.2026
Whole-bean specialty coffee from Kenya, roasted by Dalston Coffee 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 peach, syrup and orange blossom.Origin: KenyaRegion: Province CentraleAltitude: 2000 m a. s. l.Processing: WashedVariety: French MissionCupping score: 87 / 100Store in a cold and dry space.
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Doubleshot - Costa Rica Don Oscar Era Red Honey Espresso 300 g
Manufacturer: DOUBLESHOT
Specialty coffee from Costa Rica, roasted in Czech Republic by Doubleshot roastery. Dark roast, perfect for espresso machines and moka pots. You can expect taste of stone fruit, almonds and molasses.Country: Costa RicaFarm: Don OscarRegion: TarrazuProcessing: Red HoneyVarietal: CatuaíFamily-run farm Don Oscar, Tarrazu — Doubleshot's main Costa Rican supplier since 2013; Catuaí, red honey processing. Fruity and elegant flagship single origin espresso.RECIPE: 18–19 g in / 45–50 g out, 94 °C, 28–35 s
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Father's Coffee - Peru Huabal Washed Filter 250 g
Manufacturer: FATHER'S COFFEE
Roasting date: 30.07.2026
Whole-bean specialty coffee from Peru, roasted by Father's Coffee Roastery. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods.You can expect hints of macadamia nut, cherries and chamomile tea.Origin: PeruRegion: Huabal DistrictVariety: Caturra, Pache Processing: WashedAltitude: 1700–2242 m a.s.l.
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Figa Coffee - Burundi Nyagishiru Natural Filter 250 g
Manufacturer: FIGA COFFEE
Roasting date: 19.06.2026
Whole-bean specialty coffee from Burundi, 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 pear, apricot and peach.Country: BurundiRegion: MuyingaFarm: Nyagishiru CWS washing stationProcessing: NaturalVarietal: Red BourbonAltitude: 1600-1750 m a.s.l.ABOUT THE COFFEEThis batch of coffee was processed at the Nyagishiru CWS washing station located near the Ruvubu River, in the Buhinyuza commune (Muyinga province) in the northeastern part of Burundi. It is a hilly region with an average altitude of 1,500-1,800 meters above sea level, rich in volcanic soils. The Nyagishiru station is owned and managed by Matsitsi Trading Coffee SU (MATRACO). The company was founded in 2015 by Zuberi Matsitsi, who produces specialty coffee primarily for international markets.Fun fact: Zuberi Matsitsi owns over 7,000 coffee trees. In addition to the Nyagishiru CWS plantation, his company also owns two other plantations in the Kayanza province. Coffee batches from Zuberi Matsitsi's plantations won awards in the Cup of Excellence competitions in 2013, 2014, 2015, and 2017.Store in a dry and cool place.
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