Single-Origin Coffee

Whole-bean specialty coffee from El Salvador, roasted by Lykke from Sweden. 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 honey, peach, and lime. Country: El Salvador Region: Chalatenango Farmer: Alfonso Landaverde Farm: Finca La Limonada Varietal: Pacamara Processing: Washed Altitude: 1800 m a.s.l. Original can packaging.

Box of eight sachets (8 x 11 g) What is Bagdrip? Bagdrip is a coffee and a filter in one. In each bag, you will find 11 grams of light-roast ground speciality coffee from all over the world. It is enough to brew a single cup of coffee (185 ml). You will only need hot water and a cup. Perfect flavour wherever you want - when travelling or at home, quickly, without much effort or equipment. Flavour and origin In the bag, you will find coffee from Brazil, Vale da Grama, a volcanic valley between São Paulo and Minas Gerais state – that’s where Fazenda Rainha plantation is located and those Yellow Bourbon coffee beans are cultivated. Perfect if you want to drink sweet coffee. In a cup, you can taste milk chocolate, peanut and marzipan. Brewing method 1. Open the sachet and take out the filter. 2. Rip open the top of the filter and spread the paper hooks. Put it on a mug. 3. Fill half of the filter with hot water and wait 30 seconds. Next, fill the filter three times to the top. Wait for the water to flow through the coffee after each pour. 4. Discard the Bagdrip and it's done! Each coffee is available in single sachets and boxes of 8. You can find all of them HERE.

Whole-bean specialty coffee from Brazil, roasted by 2016 World Roasting Champion, Audun Sorbotten. Light roast, perfect for pour over brewing methods. Coffee with dominant sweetness of chocolate and low acidity.  It's been over 40 years since the Miaki family started producing coffee. These days the business is in hands of the youngest generation, who collected the knowledge from their parents and went to agronomist university. All of the processes on the farm are undertaken with special care to the environment. In result, the plantations were partly certified by UTZ and the Rainforest Alliance. Country: Brazil Region: Minas Gerais Altitude: 1100 - 1500 m a.s.l. Variety: Yellow Bourbon Process: Pulped natural

Speciality coffee beans from Brazil, roasted in Warsaw by SIMPLo. Light-medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour is loaded with sweetness, especially resembling caramel, nuts, and stone fruit - plum and nectarine. You can also add some milk to bring out the nutiness. Country: Brazil Region: Minas Altitude: 1150 - 1350 m a.s.l. Variety: Yellow Bourbon Process: Pulped natural

Speciality coffee beans from Ethiopia, roasted in Warsaw by SIMPLo. In the package, you will find a light-medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect a juicy brew with loads of fruit notes. The sweetness of dried fruit and candy, with the light hints of blueberry. Country: Ethiopia Region: Sidamo Altitude: 1600 - 2000 m a.s.l. Variety: Heirloom Process: Washed

Speciality coffee from Ethiopia 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 tea, fruit, and flowers. Origin: Ethiopia Guji

Speciality coffee beans from Ethiopia, roasted in Sweden by Johan & Nyström. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, and other pour-over brewing methods. Complex, with clean hints of red currant and black tea with floral aroma. Country of origin: Ethiopia Region: Oromia, Guji, Shakiso Farmer: Tesfaye Bekele Farms: Suke Quto and Welena Growing altitude: 1800 -1930 m above sea level. Variety: 100% Arabica, local variety Process: Washed Coffee The fruit flesh is removed mechanically and it ferments in water for 35 - 48 hours, depending on the temperature. It is then rinsed and left in water which, to a great extent, flushes sugar out and features pleasant fruity acidity. Welena plantations and Suke Quto are located in the Oromia region, in the area known as Shakiso. Coffee from this area is much more fruity than that from the neighbouring Yirgacheffe and Sidamo. This is due to the cultivation of fertile volcanic soil and the processing method including long fermentation. The farm covers nearly 90 hectares, full of mountains and valleys. What is important, the farming is completely organic - no pesticides are used, soil is additionally fertilized with waste from the coffee plant shrubs, and the coffee farming is combined with farming of other fruit. The founder of the plantation and processing station is Tesfaye Bekele, an expert on agronomy, economics and, of course, coffee. His coffee adventure began in 2001 - since then the farm has been constantly developing and, as a result, the production and bean quality has been growing. Its direct cooperation with Johan & Nyström roaster started in 2012 and has been bringing sensational effects - 300 bags of beans are bought after each harvest and the farmers are rewarded for the product quality and receive a 30% higher salary than the Fair Trade rate. Our recipes: - V60 Dose: 6.5 g of coffee / 100 ml of water Total time: approx. 3:30 min Water temperature: 89 degrees Celsius Grinding: Medium Recipe for 300 ml of coffee: 1. After wetting the filter and heating all the vessels, pour pre-ground coffee (19.5 g) to the filter. 2. Pour the coffee over with 60 grams of water and wait 30 seconds. Shake the dripper gently. 3. Add water to the level of 130 g. 4. When the timer indicates 1:10 minutes, add another portion of water to the level of 220 g. 5. Add the last portion of water (to the level of 300 g) when the timer shows 2:10 minutes. 6. The process should be completed by approx. 3:30 minutes. It's ready! - Aeropress (Inverted method): Dose: 19 g Time: 2:45 minutes. Temperature: 89 degrees Celsius Grinding: coarse (like for Chemex) Brewing: 1. After heating Aeropress, wetting the filter and any necessary utensils, place your Aeropress properly for the inverted method (plunger down). Pour 19 g of ground coffee into the brewer. 2. Pour coffee over with 50 g of hot water and wait for 30 seconds. 3. Add water to the level of 240 g and stir 5 times. 4. When the timer shows 1:45 min, replace the filter holder and the filter, invert the Aeropress and press the coffee slowly (for approx. 60 seconds) into the vessel. If, after inverting, there is any coffee stuck to the plunger, shake the Aeropress gently. 5. It is ready!

Whole -bean specialty coffee from Brazil roasted by Kofi Brand. Medium roast, perfect for espresso machines and moka pots. You can expect pleasant flavour of honey and roasted almonds with a hint of dark chocolate. Country of origin: Brazil Region: Minas Gerais Process: Natural

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: Colombia

Whole-bean specialty coffee roasted by HAYB roastery from Poland. The package contains beans from Rwanda scoring 86+ points. 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 loads of fruity sweetness and pleasant acidity. Origin: Rwanda Rushashi

LaCava and Coffeedesk cooperate to create a new daily BRU! Speciality coffee beans from Kenya roasted in Poland by LaCava. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of juicy black currant, sweet cherry, and dark chocolate. Pleasant acidity is combined with tea-like texture. Country: Kenya Region: Nyeri, Murang'a, Kiambu Processing: Washed Varietal: SL28, SL34, Ruiru 11 Altitude: 1600 - 2300 m a.s.l. Cupping score: 87 pts

Special edition Roaster's Choice selected by Aleksander Smęt - 2022 Cup Tasters and Roasting Champion od Poland. Whole-bean specialty coffee beans from Honduras, roasted in Poland by LaCava. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of raspberries, caramel, blueberries, and tea. Country: Honduras Region: El Ocotillo, Santa Barbara Processing: Washed Varietal: Pacas Altitude: 1750 m n.p.m. Cupping score: 88 / 100 pts

Specialty coffee beans from Brazil, roasted in Poland by COFFEE PLANT. Medium roast, perfect for espresso, coffee machines, and moka pots. Sweet and fruity. Country: Brazil Region: Minas Gerais Process: Natural Varietal: Catuai Altitude: 1200 m a.s.l.

The new Espresso of the Month is here! Whole-bean specialty coffee from Guatemala roasted at Heresy by the 2020 Polish Roasting Vice-Champion. A roast designed for espresso, moka pot or cup brewing.  A profile featuring high articulation with sugary sweetness and fresh fruitiness. Country: Guatemala Region: Huehuetenango Farm: Las Codornices Producer: Diana & Hector Ovalle Varietal: caturra Processing: washed Altitude: 1900 m a.s.l. Harvest: February 2022 Cupping score: 86 / 100 pts PROCESSING Classic washed, just as commanded. Washing, depulping, one day fermentation in the tank and drying. THE FARM Las Codornices is a unique place - a farm located in the heart of the driest area in Huehuetenengo, where... no one grows coffee. Well, almost no one! Diana and Hector have created a unique terroir, accomplishing the almost impossible. The plantation is irrigated using a meticulously designed system, based on reservoirs and water from the river flowing in the valley. An original on a global scale! ROASTER'S COMMENT We made a typical "modern" espresso, which is a relatively light, albeit long roast that will do well in longer extractions with higher yields. Very clean with a high sweetness that I associate with marzipan, and a good deal of fruity crispness, in the form of bright forest fruit acidity. PACKAGING The coffee is packed in a brown jar made of PET, 100% recyclable or reusable. In case you're thinking "oh no, plastic!", bear in mind that standard coffee packaging is also made of plastic (and a few other materials, making it often harder to recycle). We also thought about glass, but it's heavier, more expensive, breakable and, wait for it, has the same or greater (sic!) environmental impact! A plastic jar turns out to be pretty eco-friendly, just remember to put it in the right container, or find a creative way to reuse it at home.                                                                                                                                                                                    Coffee of the month Every month we pick two coffee specials – one for the espresso lovers, and the other for the pour-over sippers. Working directly with the roasteries, we deliver freshly roasted, unique coffee beans – always of the highest quality, at the lowest price you can get. What you get is also a thorough review, description, origin, and brewing guide. The aim of the project is to get you acquainted with speciality coffees and various flavours they offer. Check out the coffees of this month!

Specialty coffee beans from Guatemala, roasted by HAYB in cooperation with Coffeedesk and Artezan brewery. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the flavour, you can taste loads of sweetness, chocolate and vanilla notes, with liquory aroma. All you could expect from barrel aged coffee. Country: Guatemala Region: Atitlan Varietal: Typika Processing: Washed Cupping score: 86 / 100 pts

Speciality coffee beans from Ethiopia roasted in Poland by LaCava. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of lemon zest, black tea and cane sugar. Country: Ethiopia Region: Sidamo Process: Washed Variety: Heirloom Altitude: 1900 - 2200 m a.s.l. Cupping score: 86 pts.

Beans from Brazil, roasted by Etno roastery from Poland. Medium roast makes this coffee perfect for espresso and pour-over coffee machines. You will find this coffee full of sweetness, with notes of nuts and chocolate. Country: Brazil Region: Minas Growing altitude: 1150 - 1350 m above sea level. Botanical variety: Yellow Bourbon Bean processing: Natural

A birthday edition blend of specialty coffee beans from Ethiopia and Kenya, roasted by COFFEE PLANT for Coffeedesk! Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Fruity and floral.

Speciality coffee beans from Brazil, roasted by Hard Beans from Poland. Light roast, however, recommended for espresso machines and moka pots. You can expect hints of nougat, nuts and red apples. Country: Brazil Region: Sul de Minas Process: Pulped natural Variety: Yellow Bourbon Altitude: 1200 m a. s. l.

Coffee beans from Colombia, roasted by Polish Etno roastery. Medium roast makes this coffee perfect for espresso and pour-over coffee machines. You will find this coffee full of citrus-like acidity and the notes of dark chocolate. Country: Colombia Region: Medellin Growing altitude: 1400 - 1700 m above sea level. Botanical variety: various types of local arabica Bean processing: Washed

LaCava and Coffeedesk cooperate to create a new daily BRU! Speciality coffee beans from Kenya roasted in Poland by LaCava. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of juicy black currant, sweet cherry, and dark chocolate. Pleasant acidity is combined with tea-like texture. Country: Kenya Region: Nyeri, Murang'a, Kiambu Processing: Washed Varietal: SL28, SL34, Ruiru 11 Altitude: 1600 - 2300 m a.s.l. Cupping score: 87 pts

Whole-bean specialty coffee from Guatemala, roasted in Poland by COFFEE PLANT. Medium roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of dried fruits, melon, and dark chocolate. Country: Guatemala Region: Jalapa Varietal: Bourbon, Caturra, Icatu Processing: Washed Altitude: 1700 m a.s.l.

A blend of whole-bean specialty coffee from Rwanda 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. Sweet and fruity. You can expect hints of cherries, currants, and plums. Country: Rwanda / Ethiopia Processing: Natural Cupping score: 84.5 / 87 pts

Specialty coffee beans from Brazil, roasted in Sweden by Johan & Nyström. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, and other pour-over brewing methods. Well-balanced coffee with distinct hints of chocolate, hazelnut and cherries. The beans come from the Brazilian Fazenda Ambiental Fortaleza farm, which for over a hundred years has been owned by the Croces. This coffee is the result of local cooperation between Marcus Croce and neighbouring farms. Thanks to that, the production takes place in a friendly atmosphere, while maintaining the ethical dimension of work with the utmost care of quality. The farm is located at the altitude between 900 and 1400 meters and cultivates such varieties as Bourbon, Mundo Novo and Catuai.

Speciality coffee from Brazil, roasted by 2015 World Roasting Champion, Audun Sorbotten. Medium roast, perfect for espresso. Coffee with dominant chocolate and nut-like sweetness, and low acidity. It's been over 40 years since the Miaki family started producing coffee. These days the business is in hands of the youngest generation, who collected the knowledge from their parents and went to agronomist university. All of the processes on the farm are undertaken with special care to the environment. In result, the plantations were partly certified by UTZ and the Rainforest Alliance. Country: Brazil Region: Minas Gerais Altitude: 1100 - 1500 m a.s.l. Variety: Yellow Bourbon Process: Pulped natural

Specialty coffee from Brazil, roasted by Hard Beans from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the natural notes of biscuits, toffee, milk chocolate, and red apples. Country: Brazil Region: Sul de Minas Process: Pulped natural Variety: Yellow Bourbon Altitude: 1200 m a.s.l.

Box of eight sachets (8 x 11 g) What is Bagdrip? Bagdrip is a coffee and a filter in one. In each bag, you will find 11 grams of light-roast ground speciality coffee from all over the world. It is enough to brew a single cup of coffee (185 ml). You will only need hot water and a cup. Perfect flavour wherever you want - when travelling or at home, quickly, without much effort or equipment. Flavour and origin In the bag, you will find coffee from Santa Barbara Mountains in eastern Honduras, on the border with Guatemala. The Santa Barbara Mountains and the nearby Yojoa Lake create a unique microclimate for coffee production. The region has never suffered a drought, and the mild climate lasts throughout the year and allows the stress-free cultivation of coffee. In a cup, you can taste red apple, walnut and chocolate. Brewing method 1. Open the sachet and take out the filter. 2. Rip open the top of the filter and spread the paper hooks. Put it on a mug. 3. Fill half of the filter with hot water and wait 30 seconds. Next, fill the filter three times to the top. Wait for the water to flow through the coffee after each pour. 4. Discard the Bagdrip and it's done! Each coffee is available in single sachets and boxes of 8. You can find all of them HERE.

The beans from Ethiopia, from forest areas with a high degree of shading. Roasted by Polish Etno Cafe Roastery. The beans are medium roasted, ideal for manual and automatic coffee machines and coffee pots. Its taste is dominated by intense hints of kompot and chocolate. Kraj: Etiopia Region: Djimmah Wysokość upraw: 1650 - 2000 m n.p.m. Odmiana botaniczna: Arabika, Heirloom Obróbka ziarna: Natural

Sumatra Gayo Mountain comes from the province of Ache located in the northern part of Sumatra. This is dark roasted coffee with the intense aroma of spices and fresh figs. Its rich, well-balanced flavour will satisfy even the most demanding palate.   This coffee comes from Koptan Gayo Megah Bersiri cooperative, which currently has 545 members. The cooperative started to operate in January 2012 and, as soon as in November of the same year, it received the full status of an organic coffee producer and Fair Trade certificate. Origin: Indonesia (Sumatra) Region: Aceh Producer: Permata Gayo Cooperative Altitude: 1300 m above sea level. Variety: Caturra, Ateng, Jember Typica Process: Natural

Specialty coffee beans from Brazil, roasted by Hard Beans from Poland. Light roast, however, perfect for espresso machines and moka pots. You can expect hints of red apples, cookies with nuts, and fudge. Country: Brazil Region: Campo das Vertentes Process: Pulped natural Variety: Yellow Bourbon Altitude: 1200 m a.s.l.