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DRYK - Pea and Cocoa Drink 250 ml
Manufacturer: DRYK
DRYK Plant-based Cocoa is our plant-based cocoa made from pea protein. It has a delicious, creamy texture and a rich cocoa flavor. The drink can be enjoyed both cold and warm. DRYK Plant-based Cocoa is made from split peas, which means that the sugar content in our cocoa is lower than in many other cocoa drinks. We have added just a sprinkle of sugar for taste. The drink is enriched with calcium, vitamin D, and vitamin B12.The cocoa we use in our cocoa drink is Rainforest Alliance certified. The Rainforest Alliance focuses on preserving both wildlife and the environment in rainforests around the world, as well as ensuring biological systems and sustainable development.Gluten: Our Pea drinks are 100 % Gluten free.Lactose: Our plant drinks are perfect for you, if you are lactose intolerant, because they naturally are free from lactose and milk protein.Vegan: Our plant drinks are 100% vegetable and thus ideal for vegan diets or any other diet, where animal products are cut out.GlutenPea: The peas are grown and harvested in France, where the sort is specially suitable to produce pea drinks.Ingredients: Water, sugar, pea protein (2.2%), rapeseed oil, cocoa powder (1%), calcium carbonate, flavouring, salt, vitamins (D3, riboflavin and B12).Nutritional values per 100 ml:Energy216 kJ/54 kcalFat2.4 g g of which saturates0.3 gCarbohydrate5,8 g of which sugars5.7 gProtein2 gSalt 0.2 gVitamin D20%* – 1.0 µgRiboflavin15%* – 0.21 mgVitamin B1215%* – 0.38 µgCalcium 15%* – 120 mg*percentage of reference intake
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Oatly - Oat Drink Popcorn Barista 1L
Manufacturer: OATLY
Oatly is a range of plant-based drinks that make an excellent alternative to cow’s milk. They are rich in nutrients, vitamins, and minerals. It turns out that enriching the original Oatly Barista Edition with a hint of buttery popcorn is a real flavor hit. We know it might sound like an unusual choice, but that’s exactly why the result is so impressive when you want to surprise everyone with your creativity in crafting coffee drinks.Using this product, you can make pretty much anything you like. This secret ingredient works just as well in a popcorn iced coffee (blended with strong coffee and ice) as it does in a hot popcorn oat latte topped with fluffy foam. Or maybe popcorn breakfast cereal?Ingredients: Water, OATS 10%, rapeseed oil, sugar 1.6%, acidity regulator (potassium phosphates), mineral (calcium carbonate), flavoring, natural flavoring, salt, vitamins (D2, riboflavin, B12).
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COFFEE OF THE MONTH
FILTER OF THE MONTH: The Barn - El Salvador Himalaya Pineapple Natural Filter 250 g
Manufacturer: THE BARN
Roasting date: 18.02.2026
Specialty-grade whole-bean coffee from El Salvador, roasted by The Barn in Germany. Light roast – perfect for all pour-over brewing methods: from drip, Chemex, AeroPress, and French Press to other alternative brews and batch brewers! Flavor notes: candied pineapple and almond.Origin: El SalvadorRegion: ApanecaFarm: Finca HimalayaVariety: BourbonProcessing: NaturalAltitude: 1550 m a.s.l.Cupping score: 88 / 100Producer: Mauricio SalaverriaABOUT THE FARM AND PRODUCERMeeting Mauricio, his passion for coffee is plain to see. Driven to innovate, he has built on years of knowledge and expertise at Finca Himalaya to consistently produce Cup of Excellence winning coffees. Walking the estate and processing facilities, it becomes instantly clear that the level of execution is in another league; with meticulous lot separation, different processing styles, huge wooden wine crates and anaerobic tanks all visible. Like us, Mauricio is driven by a desire to reduce his environmental impact, using rainwater for his washed process coffee and reusing the skin of the coffee cherries after they are pulped to produce cascara. The terroir has an ideal combination of clay and volcanic soils, producing coffees with character and complexity. Most lots are grown under shade and across the farm cypress and pine help provide habitat for a variety of flora and fauna.ROASTER'S OPINIONIn family hands since 1880, Finca Himalaya has helped define modern coffee in El Salvador. For this Bourbon lot, producer Mauricio highlights the natural process: slow drying the coffee for more than 30 days to create a richly flavoured profile. COFFEE OF THE MONTHEvery 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!
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COFFEE OF THE MONTH
ESPRESSO OF THE MONTH: HAYB - Mexico El Buho Washed Espresso 250 g
Manufacturer: HAYB
Roasting date: 11.02.2026
Whole-bean specialty coffee from Mexico roasted at HAYB. Medium roast, perfect for espresso machines and moka pots. In the cup, you can expect cocoa beans, caramel and tangerine.Origin: MexicoRegion: ChiapasVariety: Caturra, BourbonProcessing: WashedAltitude: 1500-2000 m a.s.l.Cupping score: 84,5 / 100CHIAPAS IN A CUPIf it weren’t for Andreas Kussmaul, this coffee wouldn’t exist for me. I would never have made it to the Chiapas region in Mexico, and certainly not to Los Altos – the northeastern highlands of Chiapas, located about two hours from the state capital, San Cristóbal de las Casas.Andreas was my guide back then, and today he’s one of the funniest friends I have. Even though he now lives far away in the state of Veracruz, we still talk often. Coffee regions in this country are places where you need a pass – or at least a Mexican passport – to truly feel safe. During the long hours on the road, Andreas told me about the challenges local farmers face and about the NKG BLOOM program.In short, it’s an initiative supporting coffee producers around the world. Its goal is to help farmers develop their farms by providing access to financing, knowledge, modern technologies, and markets. This enables them to work more efficiently, increase their income, and lift themselves out of poverty. Traveling from farm to farm and visiting coffee warehouses, you could truly feel the financial and technological support behind the program.The state of Chiapas, where this coffee comes from, borders Veracruz and Oaxaca to the west, Tabasco to the north, and Guatemala to the east. It’s the same region, and the farms there are often just 20–30 kilometers apart. Yet traveling between them can take two to three hours due to road conditions. Despite such short distances, the flavor of the same botanical variety differs greatly from farm to farm. Microclimate and soil play a huge role.ABOUT THE COFFEEOur El Búho is a blend of Bourbon and Caturra varieties. It is a washed coffee.In the cup, you’ll find plenty of sweetness, reminiscent of milk chocolate and caramel. There is minimal yet noticeable fruitiness, bringing to mind mandarins or sweet oranges. As an espresso, it leans toward the sweeter side, lingering pleasantly on the palate. In milk-based drinks, it develops notes of toffee with a smooth texture.Mexico is an underrated coffee producer. Its complex history and current political situation do not make coffee imports easy – only 2% of the world’s available Arabica comes from this country. That makes us even more excited to shine a light on this origin and the coffees of the Chiapas region.COFFEE OF THE MONTHEach month, we select special beans for you and designate them as our Coffee of the Month, available either as an espresso profile or roasted for filter brewing methods.By choosing Coffee of the Month, we work directly with roasteries to bring you the highest quality beans, interesting flavor profiles, fresh roasts, and exceptional value. Every coffee is carefully tested using different brewing methods, and we collaborate closely to describe it in as much detail as possible, providing recommended recipes and the full story behind the beans.Our goal is to introduce you to specialty-grade coffee and help you discover the diverse natural flavors coffee can offer. And maybe, just maybe, make high-quality coffee a permanent guest in your home.
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Coffeedesk - Kubek ceramiczny biały - Kot
Manufacturer: COFFEEDESK
A classic design gets a modern Coffeedesk twist! Adorned with the Coffeedesk cat, this mug proudly shows where your coffee comes from. Made with care from thick ceramic, it feels great in your hands and stacks easily in cupboards or on shelves. Tested and loved daily by Coffeedesk team, it's become a favorite for enjoying coffee with style and comfort.The mug is crafted from porcelain and holds 300ml of your favorite beverage.
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COFFEELAB - Decaf But Tasty Washed Espresso 250 g
Manufacturer: COFFEELAB
Roasting date: 16.02.2026
Whole-bean specialty coffee from Colombia, roasted in Warsaw by Coffeelab. Dark roast, perfect for espresso machines and moka pots. You can expect hints of almonds, amaretto and biscuits.Country: ColombiaRegion: HuilaProcessing: EA DecafAltitude: 1400 – 2000 m a.s.l.Variety: Castillo, Caturra, ColombiaABOUT COFFEEIn this edition, Decaf but Tasty! reminds us entirely of tiramisu. First, a dessert-like base of sponge fingers. Then plenty of sweetness, notes of almonds and that sweet-bitter amaretto accent.This coffee comes from Huila, Colombia, and follows a classic washed process. The beans are sourced from small-scale producers working on a few hectares each, where selective picking and controlled fermentation are the norm rather than the exception. Depulped on the day of harvest, fermented for 12–36 hours, then thoroughly washed and dried to the desired moisture level. The result is a clean, structured base that translates into clarity and balanced sweetness in espresso.Caffeine is removed using the EA (ethyl acetate) method. It is a compound that occurs naturally in fruit and as a by-product of sugar fermentation. The green coffee, already processed, is first steamed under low pressure to open up its structure. It is then placed in a water-EA solution, which binds to the caffeine molecules. The process is repeated until caffeine is no longer detectable. Finally, the coffee is steamed once more to remove any remaining traces, then dried and prepared for export.The result is a decaffeinated espresso that feels complete. Sweet, expressive and simply good.
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Royal Beans
HAYB - Costa Rica Hellen Mora Natural Espresso 250 g
Manufacturer: HAYB
Roasting date: 05.03.2026
Whole-bean specialty coffee from Costa Rica roasted at HAYB. Medium roast, perfect for espresso machines and moka pots. In the cup, you can expect blueberries, red wine and milk chocolate.Origin: Costa RicaRegion: TarrazuVariety: GeishaProcessing: NaturalAltitude: 1800-1900 m a.s.l.Cupping score: 88 / 100Trip to Costa RicaThis is what direct trade means to me. We’ve been working with Hellen for three years now, thanks to Nicolas, who exports coffees from Costa Rica. Last year I had the pleasure of driving up the most winding and bumpy road to the top of a mountain where Hellen’s house and farm are located. We got there in a car Nico had borrowed from his mom, because his had broken down the day before. At some point his mom’s little SUV simply couldn’t make it any further, so Hellen drove down in her big pickup truck and towed us the rest of the way up.First she fed us, then she showed us the farm and told us its story. After the walk she prepared a cupping where she presented eight of her coffees. A cupping in the kitchen while rice and beans are cooking right next to you? Why not.The coffees were phenomenal. And that Geisha? That’s the coffee that’s been appearing in my dreams ever since I came back from Costa Rica. Lots of tropical fruit, but without the kind of fermentation often associated with coffees from this country. Notes of banana and pineapple, plenty of red, sweet wine, currants, and everything beautifully structured and right where it should be.I’m very happy that we’re also presenting such an exceptional coffee as an espresso. It’s the essence of that trip in a cup: sweetness, tropical fruit, bright acidity supported by deep sweetness. One of the warmest memories from that journey returns every time we roast and brew this coffee. I invite you to join me on this trip.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)!
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Heresy - Elixir Unstable Blend Filter 252 g
Manufacturer: HERESY
Roasting date: 04.02.2026
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 red fruits, chocolate, citrus and flowers.Origin: ColombiaRegion: Cauca / and othersProcessing: washed / natural / honey Altitude: 1900 - 2150 m n. p. m.Cupping score: 86 / 100ABOUT THE FARM AND PRODUCERSThis exceptionally clean and complex lot is the result of the work of four small producers from the Cauca region. Willian Hoyos, Julián Sandoval, Rubén Castillo, and Yovany Muñoz cultivate coffee on small, multi-hectare farms in the El Tambo microregion, located west of Popayán, the capital of the Cauca department.PROCESSINGA single-variety Castillo, hand-harvested and depulped immediately after the cherries are picked. The beans are fermented for approximately 36 hours in a tank, then washed three times to completely remove any remaining mucilage from the parchment. They are slow-dried for around 15 days on raised beds, then homogenized and stabilized for several more days.ROASTER'S OPINIONYou can’t drink the same blend twice. Heraclitus already knew that, and we trust the guy. What he couldn’t quite grasp was that life is like helium-6 isotope – an outrageously unstable joke of the universe. We know this, and that’s how Elixir was born. Wildly unstable, always sweet. Different every time, always fruity. We throw our best coffees into it, because honestly, who’s going to stop us? Take a sip of Elixir and feel… however you want to feel.
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HAYB - Guatemala La Soledad Washed Filter 250 g
Manufacturer: HAYB
Roasting date: 03.03.2026
Whole-bean specialty coffee from Guatemala, roasted by HAYB roastery 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 milk chocolate, red apple and tangerine.Country: GuatemalaRegion: AcatenangoVarietal: H1Processing: WashedCupping score: 87 / 100Altitude: 1650 m a.s.l.Power coupleJola and Raul are a couple in coffee, business, and life. Raul manages the La Soledad farm, a family business. Jola handles exports. Thanks to this duo, this coffee has made its way to you.When it comes to family-run, multi-generational businesses, it's easy to fall into clichés and sentimental declarations – but the fact is that the coffee has been in the hands of La Soledad and Raul's family for a hundred years. They are constantly improving processes, planting new varieties, and taking care of what they already have. La Soledad and El Lano are coffee farms (the latter also managed by Raul), but also brands trusted by large roasters worldwide, businesses that were already active when we used to call bread "bep." This washed coffee from the H1 variety is magnificent. H1 carries the gene of the African variety Sudan Rume, which, under the right conditions, can reveal citrusy and floral notes. Here, we have it – a star among coffees.
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Fellow - Insulated Mug Carter Move Mug Artist Series Wycinki w Termosie - Sand Dune 355 ml
Manufacturer: FELLOW
Fellow Carter Move Mug created in cooperation with Gosia Konieczna. It is functional and delights the user with its design. Perfect choice for someone who has high demands towards the product. It is made for people who are always in the journey. The cup fits most cup holders and it is equipped with anti-splash guard. Only at CoffeedeskCoffee first. For your own good.A limited series of Fellow Artist Series coffee mugs with a collage-style slogan that hits the mark. The artwork was created by Gosia Konieczna, the artist behind Wycinki w Termosie — popular word collages made from press clippings, known for their simple form and sharp observations of everyday life.Wycinki w Termosie are minimalist messages that invite reflection, spark a smile, energize, or make you pause and think. Exactly like good coffee. Gosia personally designed the artwork for the mug, transferring her distinctive collage language onto an object that accompanies mornings, breaks, and those “not just yet” moments.“For your own good, coffee first” works as both a warning label and a friendly reminder. The Fellow mug takes care of your drink’s temperature, while the collage reminds you that not everything has to be done right away. Especially before coffee.Let the graphic on the mug be a friendly reminder.Or a warning.Limited edition.The most important features:- Capacity: 355 ml.- Material: stainless steel, ceramic.- It keeps hot temperatures for 12 hours and cold for 24.- 100% BPA free.- Leak-proof.- Equipped with special anti-splash guard.- Fits all standard drippers (diameter 62 mm), does not fit the AeroPress Coffee Maker. - Fits most cup holders.
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Royal Beans
HAYB - Ethiopia Bench Maji Carbonic Maceration 96h Filter 250 g
Manufacturer: HAYB
Roasting date: 03.03.2026
Specialty-grade whole bean coffee from Ethiopia, roasted by the Warsaw-based roastery HAYB. Light roast, ideal for filter coffee makers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. The flavor profile features notes of jasmine, raspberry and mango.Country of origin: EthiopiaRegion: Southwest EthiopiaVariety: GeishaProcessing method: Carbonic Maceration 96hCupping score: 88 / 100Growing altitude: 2000 m a.s.l.In the botanical garden.Flowers in the aroma, flowers in the taste. Flowers everywhere. I don’t know about you, but the more complicated a coffee process looks, the further away from it I tend to stay. I simply like clean and juicy brews. That’s why, with a (just as clean) conscience, I can recommend this one to you. Carbon dioxide maceration pushed wild layers of flavor into this little bean. It’s all incredibly juicy, sweet, and crystal clear. We bought the beans from our friend Ben, who sent me a photo report from Ethiopia a few days ago. He’s currently at the farm and will be spending the next few months there, helping with the harvest and processing. Ah… it’s a wonderful coffee, and while sipping it I can already feel that spring is just around the corner.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)!
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Royal Beans
DAK Coffee Roasters - Colombia Neon Milk Hibiscus Cultured Washed Filter 200 g
Manufacturer: DAK COFFEE ROASTERS
Roasting date: 02.03.2026
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 strawberry milkshake, hibiscus and white sugar.Origin: ColombiaRegion: HuilaVariety: Pink Bourbon, Hibridus CultivatedProcessing: WashedROYAL 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)!
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COFFEE PLANT - Meksyk La Tribu Decaf Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 18.01.2026
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: Washed, Water DecafVariety: 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.
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Good Coffee - Kenya Mugaya Washed Filter 250 g
Manufacturer: GOOD COFFEE
Roasting date: 30.01.2026
Whole-bean specialty coffee from Kenya, roasted by Good Coffee Micro Roasters from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the brew, you can expect the notes of currants, grapefruit and passion fruit.Origin: KenyaRegion: KirinyagaProcessing: WashedVariety: SL28, SL34Altitude: 1700 - 1800 m a. s. l.
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Instytut Kawy - Colombia Las Flores Anaerobic Honey Filter 250 g
Manufacturer: INSTYTUT KAWY
Roasting date: 23.02.2026
Whole-bean specialty coffee from Colombia, roasted by Instytut Kawy roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles vanilla, rose water and raspberry jam.Origin: ColombiaRegion: AcevedoVariety: Red BourbonProcessing: Anaerobic HoneyAltitude: 1950 m a. s. l.ROASTER’S OPINIONThis is one of our newest additions, and the most surprising and most complex coffee in the entire lineup. A true flavor bomb: intensely fruity, deeply jammy, with a long finish. Just opening the bag will make your day better, and it only gets better from there. After the first sip, you’ll remember it for a long time and find yourself wanting to come back to it as often as possible.
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Instytut Kawy - Colombia El Renacer Coconut - 1 Sachet
Manufacturer: INSTYTUT KAWY
Roasting date: 23.02.2026
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 Colombia. You can feel taste of bounty chocolate bar, coconut and almond.Country: ColombiaRegion: CHinchina CaldasVarietal: Pink BourbonProcessing: Co-fermenttAltitude: 1500 - 1700 m a.s.l.
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HAYB - Colombia Penas Blancas Natural Filter 250 g
Manufacturer: HAYB
Roasting date: 06.02.2026
Specialty-grade whole bean coffee from Colombia, roasted by the Warsaw-based roastery HAYB. Light roast, ideal for filter coffee makers, drippers, Chemex, AeroPress, French Press, and other alternative brewing methods. The flavor profile features notes of strawberries and passion fruit champagne.Country of origin: ColombiaRegion: HuilaVariety: CaturraProcessing method: NaturalCupping score: 87 / 100 pointsGrowing altitude: 1600–1900 m above sea level
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COFFEE PLANT - Kenya Gitare Washed Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 02.02.2026
Whole-bean specialty coffee from Kenya, 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, flowers, candid fruits and red currant.Origin: KenyaFarm: Gitare Washing StationVariety: SL28, SL34Processing: Fully WashedAltitude: 1620-1830 m a. s. l.BOUT THE FARMGitare is a respected coffee mill located in the picturesque Kiambu region of Kenya, owned by the Gititu Farmers Cooperative Society (FCS). It has operated continuously since 1954, combining decades of tradition with extensive experience in producing top-quality coffee.The mill processes coffee cherries delivered by approximately 1,000 smallholder farmers, who together produce close to 2,500 tons of coffee annually. Many farmers practice intercropping, growing coffee alongside bananas and maize, which improves soil fertility and supports local biodiversity. Coffee pulp residues from processing are composted and reused as natural fertilizer, promoting sustainable and environmentally friendly farming methods.Thanks to a harmonious blend of traditional practices, modern processing techniques, and strong environmental stewardship, Gitare produces coffees with a distinctive character and a rich, multidimensional flavor profile, highly regarded on international markets.PROCESSINGThe first stage of processing is fermentation lasting approximately 24 hours. The beans are then thoroughly washed and transferred to a second fermentation tank for an additional 12–24 hours. After this stage, they pass through washing channels where lighter beans (so-called floaters) are separated, while the heavier beans are cleaned of remaining pulp.Following washing, the beans are soaked in water tanks for up to 24 hours. This stage encourages the development of amino acids and proteins, resulting in higher acidity and greater complexity of fruity notes—hallmark characteristics of Kenyan coffees.At the final stage, the beans are dried on African raised beds. Initially, they are spread in a thin layer to quickly remove about 50% of the moisture within roughly 6 hours. They are then piled more thickly and dried for an additional 5–10 days. The dried parchment coffee is delivered to the dry mill and later stored in ventilated warehouses, where it rests until it reaches a moisture content of approximately 11%.ROASTER’S OPINIONKenya Gitare presents a classic flavor profile characteristic of the Kiambu terroir. The coffee features well-developed, medium and complex acidity, balanced by high sweetness and a full, pronounced body. The aroma reveals notes of currants, candied fruit, and delicate floral accents.On the palate, blackcurrants and oranges dominate, complemented by the sweetness of candied fruits. The cup is harmonious and exceptionally well-balanced, with pleasant medium acidity and clear sweetness. The finish is long, clean, distinctly currant-forward, and deeply satisfying. A superb example of a classic coffee from the Kiambu region.BREW RECIPEThe sweetness and rich aroma of this coffee make it very easy to brew, with results that are usually close to expectations. To make things even easier, we recommend the following recipe, which allows the coffee to open up fully without excessive intensity.Drip method (e.g. Origami)18 g medium-coarse ground coffee (22 clicks on a Comandante)Water temperature: 95°CPour as follows:0:00 – 55 ml (stir the dripper)0:30 – 120 ml1:00 – 180 ml1:30 – 240 ml2:00 – 300 mlFinish with a gentle stir.
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COFEE PLANT - Colombia Miriam Quesada Pink Bourbon Natural Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 02.02.2026
Whole-bean specialty coffee from Colombia, 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 melasa, almond, pink grapefruit and peaches.Origin: ColombiaFarm: Finca El GuayacanVariety: Pink BourbonProcessing: NaturalAltitude: 1550 m a. s. l.ABOUT THE FARMMiriam Quesada Enciso is a second-generation coffee producer who has been continuously growing coffee at Finca El Guayacán since 2005. She took over the property from her former husband as part of a land division. Today, she runs the farm together with her husband Libardo, focusing on quality at every stage, from cultivation to processing.The plantation is located on fertile, volcanic clay soil that provides excellent conditions for coffee plants to thrive. In addition to coffee, Miriam and Libardo also grow plantains and cassava. They place great importance on selective harvesting. Workers pick only fully ripe, red cherries. To maintain high standards, they offer better pay rates and free meals.After harvesting, the coffee cherries are placed in water tanks, where lighter and underripe fruits are separated. The coffee is then transferred to a dedicated drying facility, where the beans are regularly turned to ensure even drying until optimal moisture content is reached.ABOUT THE COFFEEPink Bourbon is a variety with exceptional sensory potential. For a long time, pink cherries were believed to be a hybrid of Red and Yellow Bourbon. However, recent research suggests that this variety does not belong to the Bourbon group. Its origins are very likely linked to Ethiopian landrace varieties.As a result, Pink Bourbon combines characteristics of high-quality varieties such as Gesha, while also showing greater disease resistance than classic Bourbon, with which it often grows on the same farms. In the version prepared by Miriam Quesada, the coffee underwent natural processing. Hand-picking only ripe cherries ensures remarkable uniformity of the raw material.After initial cleaning, the cherries are placed in water tanks, where they rest briefly to allow separation of underripe or damaged fruit. The coffee is then dried in a specialized dryer, where controlled temperature and humidity, along with continuous rotation of the beans, ensure an almost perfectly even process. Finally, the beans are separated from the remaining fruit material and packed in GrainPro bags. The Pink Bourbon coffee prepared in this way is then exported to the European market.ROASTER’S OPINIONPink Bourbon is a variety we reach for almost every time it appears in importers’ offerings. We highly value it in both washed and natural versions. Each one reveals a completely different side of the same variety, while consistently delivering a lot of enjoyment. In this case, we are dealing with a bold, expressive natural that stands out from the very first contact.The aroma is rich and evocative, dominated by notes of almonds, juicy stone fruits, and fresh pink grapefruit. In the background, there is a distinctive sweet “purple” note reminiscent of fruity candies like Skittles. Sugary, joyful, hard to define precisely, yet undeniably pleasant.On the palate, the coffee unfolds in layers. Up front, there is an intense, fruity sweetness of peach and plum, complemented by a deep, slightly sticky molasses note. The acidity is gentle and smooth, well integrated into the overall profile, while the full body gives the coffee a creamy texture. Everything is beautifully balanced and highly drinkable. The finish is long, sweet, and complex, leaving a pleasant fruity and candy-like impression on the palate. This is a very successful, well-crafted Pink Bourbon that lingers in the memory.BREWINGUse your favorite method and recipe. Brew this coffee as you would any other, but grind it slightly coarser than usual and use water at around 92–94°C.
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COFFEE PLANT - Costa Rica La Promesa Natural Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 21.01.2026
Whole-bean specialty coffee beans from Costa Rica, 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 grapefruit, dark chocolate, plum and maple syrup.Origin: Costa RicaFarma: Finca La PromesaProcessing: NaturalVariety: Caturra, Red CatuaiAltitude: 1600 m a. s. l.ABOUT THE FARMIn the La Laguna de Tarrazú region, at an altitude of up to 1,650 meters above sea level, there is a small, carefully managed farm owned by Vanessa Jiménez and Mario Moreno. The producers focus on precise and responsible coffee processing, aiming to express the character of the local terroir while respecting the natural environment. During the harvest season, the farm employs around 15 people and produces approximately 5.5 tons of coffee annually from just under two hectares, cultivating several botanical varieties processed using different methods.Coffee production at this location comes with challenges such as variable weather conditions and rising operating costs. In response, the owners plan new plantings of varieties better adapted to the local climate, as well as a gradual expansion of their cultivation area. Since 2022, the farm has also been investing in the development of controlled fermentation infrastructure, which is used not only by the owners themselves but also by neighboring producers seeking to improve the quality of their coffees. This offering is another coffee from this farm in our portfolio—this time naturally processed Caturra and Red Catuai from the latest harvest in Costa Rica.ABOUT THE COFFEEAt the farm, every stage of the process is closely monitored and documented, allowing for consistent quality improvements from season to season. This lot was prepared using the natural processing method. Cherries of the Red Catuai and Caturra varieties are first placed in a water bath for flotation, during which selection takes place—only healthy, fully ripe cherries continue to the next stage, while defective fruit is removed.The cherries are then disinfected using ozone to limit the development of undesirable microorganisms. The next step is drying the whole fruit on raised beds typical of African coffee farms, under full sun. This process lasted 28 days and required regular turning of the coffee to ensure even moisture evaporation. The beans ultimately reached a moisture content of 10.5%.After drying, the coffee is placed in GrainPro bags, where it rests and stabilizes for at least one month. The final stage takes place at a dry mill, where the coffee is hulled, sorted by size and density, and subjected to electronic color sorting before shipment.Costa Rican coffees are often associated with pronounced sweetness, typically resulting from honey processing. In this case, however, we are dealing with a naturally processed coffee that dried for an extended period in full sun. The result is a very clean and transparent flavor profile, featuring notes of ripe grapefruit, plum, and dark chocolate. La Laguna stands out with an intense sweetness reminiscent of maple syrup. The body is high and almost oily, while the acidity is low and soft, with a subtle grapefruit accent. Altogether, this creates a smooth, harmonious, and well-balanced coffee.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.
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COFFEE PLANT - LOW Brownie Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 24.02.2026
Whole-bean specialty coffee from Brazil, 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 chocolate, cocoa and nuts.Country: BrazilRegion: Cerrado/Sul de MinasFarm: Rancho GrandeVarietal: Mundo Nuovo, Acaia, Yellow Bourbon, Processing: Natural CO2/NaturalAltitude: 950 - 1050 m a.s.l.ABOUT THE COFFEEIn the package, you will find two coffees from Brazil, processed using the natural method: decaffeinated Mundo Novo from the Cerrado region and a caffeinated blend of Mundo Novo, Acaia, and Yellow Bourbon from the Rancho Grande farm in Sul de Minas. The dry, sunny conditions of Cerrado favor a clean, chocolate-forward profile with pronounced sweetness, while the slower drying on raised beds in the more humid microclimate of Rancho Grande creates greater complexity with notes of nuts and dried fruits.After import to Europe, some of the beans were decaffeinated using the supercritical CO₂ method, which effectively reduces caffeine with minimal impact on aroma and structure, allowing LOW Brownie to retain its full, balanced character. In the cup, chocolate and nuts dominate, with a delicate hint of dried fruits, high sweetness, medium body, low acidity, and a long, chocolate finish.We also verified the caffeine level in the final brew prepared according to the standardized V60 recipe. In 250 g of brewed coffee, we measured 54.4 mg of caffeine. Compared to the same coffee in its fully caffeinated version, this represents a real reduction of about 70% in caffeine content in the brewed coffee.ROASTER'S OPINIONThis coffee has a consistent chocolate-nut character, enriched with a subtle hint of dried fruits that gently highlight the flavor, reminiscent of classic brownies. It is distinguished by pronounced sweetness, medium fullness, very low acidity, and aromas of cocoa and chocolate. The whole is completed by a long, chocolate finish and excellent balance. This is how LOW Brownie – our reduced-caffeine coffee – presents itself.
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COFFEE PLANT - LOW Very Berry Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 24.02.2026
Whole-bean specialty coffee from Rwanda and Brazil, 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 blackberry, raspberry, white chocolate and citrus fruits.Country: Rwanda, BrazilRegion: Cerrado/HuyeFarm: Horizon Washing StationsVarietal: Mundo Nuovo, Red BourbonProcessing: Natural CO2/NaturalAltitude: 1050 - 1700 m a.s.l.ABOUT THE COFFEEIn the package you will find two coffees processed using the natural method: a decaffeinated Mundo Novo from the Cerrado region and a Red Bourbon from Huye. The Brazilian beans are dried on concrete patios in a dry climate, which gives them a clean, chocolate-forward profile, while the Rwandan Bourbon is dried on raised beds in a more humid climate, developing a fruit-driven character.The Brazilian beans were decaffeinated using the supercritical CO₂ method, which removes caffeine while preserving aroma and structure. The LOW Very Berry brew is velvety and light, combining berry and chocolate notes with subtle citrus accents. It features high sweetness, a full body, and gentle acidity, with a long chocolate finish completing the composition. In 250 g of brew prepared according to the V60 protocol, 45.1 mg of caffeine was measured, representing approximately a 70% reduction compared to the fully caffeinated version.ROASTER'S OPINION
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ORIGAMI - Set of Paper Filters M + Paper Filters M with a flat bottom 2-4 fil. 100 Pieces
Manufacturer: ORIGAMI
The set includes 50 wave filters and 50 conical filters.The ORIGAMI Dripper allows the use of two types of filters in one dripper, and the flavor of coffee can be changed just by changing the paper filter, even with the same coffee beans.The wave type has a thin layer of coffee powder (coffee bed) and high extraction efficiency, so the extracted coffee tastes sweeter and has more body. The coffee flavor is brighter and the acidity is more pronounced.Please enjoy comparing different types of coffee depending on your mood and coffee beans.
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COFFEE PLANT - LOW Juicy Fruit Filter 800 g
Manufacturer: COFFEE PLANT
Roasting date: 24.02.2026
Whole-bean specialty coffee beans from Kenya and Brazil, 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 stone fruit, citrus fruits and white chocolate.Country: Kenya, BrazilRegion: Cerrado/NyeriFarm: Kiamambara Washing StationVarietal: Mundo Nuovo, SL28, SL34Processing: Natural CO2/Fully WashedAltitude: 1050 - 1760 m a.s.l.ABOUT THE COFFEEIn the package you will find a blend of Brazilian Mundo Novo beans from the Cerrado region and Kenyan SL28 and SL34 varieties from the Nyeri region, processed using the fully washed method. The dry, sunny conditions of Cerrado favor stable natural processing, giving the beans a clean, chocolate-forward character, while the Kenyan beans, fermented and dried on raised beds, develop a pronounced citrus acidity. The combination of these two components creates a harmonious chocolate-citrus profile with delicate notes of stone fruit.PROCESSINGAfter being imported to Europe, the Brazilian beans were decaffeinated using the supercritical CO₂ method, which selectively removes caffeine with minimal impact on the aroma and structure of the beans. As a result, LOW Juicy Fruit retains its full flavor, medium body, high sweetness, and lightly sparkling acidity, leading to a long, chocolate-citrus finish.We also verified the caffeine level in the final brew prepared according to the V60 protocol. In 250 g of brewed coffee, we measured 64.1 mg of caffeine, representing approximately a 70% reduction compared to the fully caffeinated version.ROASTER'S OPINION
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COFFEE PLANT - LOW Jungle Fruit Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 24.02.2026
Whole-bean specialty coffee from Brazil and Uganda, 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 tropical fruits, apricot and milk chocolate.Country: Brazil, UgandaRegion: Cerrado/Mount ElgonFarm: The Coffee GardenVarietal: Mundo Nuovo, SL14, SL28Processing: Natural CO2/NaturalAltitude: 1050 - 2200 m a.s.l.ABOUT THE COFFEEIn the package you will find two coffees processed using the natural method: decaffeinated Mundo Novo from the Cerrado region and SL14 and SL28 from Uganda. The Brazilian beans are dried on concrete patios in a dry climate, while the Ugandan beans undergo selection, flotation, and drying on raised beds with fermentation, giving them a fruity character. The combination of both creates a sweet, tropical-chocolate profile, known as LOW Jungle Fruit.The Brazilian beans were decaffeinated using supercritical CO₂, which removes caffeine while preserving aroma and structure. The brew is light, intensely tropical-fruity with a delicate chocolate background, full-bodied with smooth acidity, and a long, fruity finish that highlights its character.In 250 g of brew prepared according to the V60 protocol, 57.2 mg of caffeine was measured, representing approximately a 70% reduction compared to the fully caffeinated version.ROASTER’S NOTELOW Jungle Fruit presents itself as a brew with a pronounced tropical-fruity profile and a subtle chocolate background. Juicy notes of pineapple and passion fruit dominate, enriched by accents of apricot and ripe stone fruits. The pronounced sweetness adds depth to the flavor, while the rich body creates a dense, enveloping texture in the cup.The delicate, low acidity harmonizes with the chocolate base, and the long, fruity finish emphasizes the tropical character of the blend. This is how our low-caffeine version tastes – intensely, juicy, and full of character.
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COFFEE PLANT - Ughanda Imbalu Natural Filter 250g
Manufacturer: COFFEE PLANT
Roasting date: 19.01.2026
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.
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COFFEELAB - Honduras Finca La Vistada Juan Benitez Washed Filter 250 g
Manufacturer: COFFEELAB
Roasting date: 03.03.2026
Whole-bean specialty coffee from Honduras, 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 raspberry, currants and caramel.Country: HondurasRegion: Santa BarbaraVarietal: PacasProcessing: WashedFarm: La VistadaAltitude: 1750 m a. s. l.ABOUT THE COFFEEWashed Pacas by Juan Benítez brings to mind summer berries picked straight off the bush and chased with a caramel toffee. Expect a natural balance between bright, fruity acidity and caramel sweetness. The cup stays clean, elegant and light. A clear recommendation for those navigating a sea of fermented coffees and looking for flavour depth without losing simplicity in the experience.The beans are signed by Juan José Benítez of Finca La Vistada in Santa Barbara, very much the crème de la crème of Honduran producers. He and his brother started out growing vegetables, simply trying to stay afloat. Coffee came later, first as a means of survival. Years of persistence and a partnership with San Vincente Mill eventually led to a Cup of Excellence win. Today, Juan processes his coffee in his own micro mill. Hats off for covering that distance, and doing it in style.Hand-picked on the slopes of Santa Barbara, followed by depulping, fermentation, washing and drying. No fuss. Just a clean, striking result, exactly what you’d hope for from a beautifully made washed coffee.
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COFFEE PLANT - LOW Blossom Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 24.02.2026
Whole-bean specialty coffee from Ethiopia and 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 dark chocolate, spices, honey and dried fruits.Origin: Mexico, EthiopiaRegion: Jaltenango/YirgacheffeFarm: La Tribu/Banko Gotiti Washing StationProcessing: Mountain Water Process Washed/WashedVariety: Bourbon, HeirloomAltitude: 1700 - 2100 m a.s.l.ABOUT THE COFFEEIn the package you will find two coffees processed using the washed method: a decaffeinated Bourbon from the Jaltenango region, processed using the Mountain Water Process in Veracruz, and an Ethiopian heirloom from Gotiti Washing Station, dried on raised beds after sorting and fermentation.The combination of both components creates a light, floral-tea profile with delicate notes of stone fruit, moderate sweetness, low body, and a velvety texture. A long, floral finish highlights the subtlety of the composition, maintaining a character similar to FLOW Blossom, but with significantly lower caffeine content.The Mountain Water Process removes caffeine selectively while preserving aroma and full flavor. In 250 g of brew prepared according to the V60 protocol, 45.9 mg of caffeine was measured, representing approximately a 70% reduction compared to the fully caffeinated version.ROASTER’S NOTELOW Blossom stands out with a pronounced floral aroma, complemented by subtle stone fruit notes and a light tea-like background. The cup is light and elegant, with a delicate body and velvety texture. Moderate sweetness combines with gentle, fruity acidity to create a clean and transparent flavor profile. A long, floral finish emphasizes the subtlety of this blend, which retains a character similar to FLOW Blossom, but with clearly reduced caffeine content.
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COFFEE PLANT - Honduras Sebastian Mejia Honey Filter 250 g
Manufacturer: COFFEE PLANT
Roasting date: 02.02.2026
Whole-bean specialty coffee from Honduras, 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 tropical fruits, strawberry, citrus fruits and flowers.Origin: HondurasFarm: Finca GonzaloVariety: ParainemaProcessing: HoneyAltitude: 1530 m a. s. l.ABOUT THE FARMSebastian Mejía Mejía runs Finca Gonzalo in La Peña, in the Santa Bárbara region of Honduras, at an altitude of 1,530 meters above sea level. He comes from a family of coffee growers who, after moving away from conventional production and spending a period raising cattle, eventually settled in their current location. It was here that Sebastian decided to focus on producing high-quality specialty coffee.The farm covers 2.8 hectares and yields approximately 70 quintals of coffee annually. The main variety is Parainema, complemented by a young Geisha plantation. About half of the coffee is grown under controlled shade. Sebastian uses fertilization based on chicken manure and coffee pulp, supplemented with local blends adjusted according to soil analysis. He regularly prunes the coffee trees and monitors pests and diseases such as coffee borer beetle, coffee leaf rust, and leaf spot. In addition to coffee, he also grows avocados, bananas, and blackberries, while preserving trees and minimizing the environmental impact of farming.PROCESSINGThe coffee is processed using the honey method. The cherries ferment for approximately 36 hours in plastic bags, after which they are depulped and undergo a second, dry fermentation lasting another 36 hours. After fermentation, the beans are dried in parabolic solar dryers for 15–18 days, with regular turning and hand sorting. Once dried, the coffee is packed and stored on the farm before being delivered to the exporter San Vicente. The honey process requires minimal water usage, supporting sustainable and responsible production.ROASTER’S OPINIONSebastian Mejía’s Parainema shows two distinct faces that complement each other exceptionally well. On one hand, it offers medium, well-developed, and complex acidity typical of the Parainema variety. On the other, the influence of the honey process is clearly evident, delivering high sweetness and an intensely fruity, juicy profile.The aroma is very pleasant and enveloping, dominated by notes of ripe strawberries and citrus, supported by subtle floral accents that add lightness and elegance. On the palate, the coffee unfolds in layers: pronounced sweetness of tropical fruits and strawberries combines with lively, clean acidity reminiscent of various ripe citrus fruits.Despite its high sweetness and noticeable acidity, the cup remains very well balanced, smooth, and free of bitterness. The coffee is fresh, refreshing, and extremely drinkable, while still surprising with its intensity and clarity of flavor—especially for a coffee from Honduras. It is a proposition that blends varietal classicism with the modern, fruit-forward character of the honey process.BREWINGUse your preferred method and recipe. Brew this coffee like any other, using water at around 95°C. It is very forgiving and difficult to mess up.
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Instytut Kawy - Salwador Apaneca Washed Espresso 250 g
Manufacturer: INSTYTUT KAWY
Roasting date: 19.01.2026
A whole-bean specialty coffee from El Salvador roasted by Instytut Kawy roasting brand. Dark roast, perfect for espresso machines and moka pots. The brew resembles the flavour of chocolate, caramel, honey and forrest fruits.Origin: El SalvadorRegion: ApanecaVariety: Bourbon, Pacas, CatimorProcessing: WashedAltitude: 1200 - 1500 m a. s. l.
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Audun Coffee - Ethiopia Shantawene Washed Filter 250 g
Manufacturer: Audun Coffee
Roasting date: 27.01.2026
A whole-bean specialty coffee from Ethiopia roasted by Audun Coffee. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles oranges, apricots, brown sugar and dried fruits.Origin: EthiopiaFarm: Shantawene farmersProcessing: WashedABOUT THE FARMThis coffee is a washed lot from Shantawene village in Bensa, Sidama, Ethiopia. The farms are located at high altitudes between 1,900 and 2,150 meters above sea level, with beans grown in fertile, red-brown, well-drained soil. Indigenous heirloom varieties are selectively hand-picked.
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KYOTO - Papua New Guinea Lamana Filter 250 g
Manufacturer: KYOTO
Roasting date: 05.02.2026
Whole-bean specialty coffee from Papua New Guinea, 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 carrot, Granny Smith apple and papaya.Country: Papua New GuineaRegion: Eastern Highlands ProvinceFarm: small farmersAltitude: 1550 m a.s.l.Processing: NaturalVariety: Typica, BourbonCupping score: 86 / 100 ABOUT THE COFFEEWhen thinking about coffees from this region, you usually file them under herbal notes, light spiciness, low acidity, and a certain heaviness in the cup. Here, however, you are faced with a profile that is quite a surprise.Plantations and processing stations in Papua have learned to unlock the potential hidden in their beans by using natural processing and anaerobic fermentation methods. When roasted appropriately, these coffees surprise with vibrant acidity and an intriguing combination of flavors derived from controlled fermentation processes, layered over the region’s characteristic herbal-spice base.We spent a moment thinking about how to describe this flavor profile and settled on three simple words: carrot, apple, papaya.The perceived sweetness reminded us of carrot, the acidity of a green, tart Granny Smith apple, and the intense aftertaste, with subtle fermentation associations, brought to mind tropical fruits.RECIPERatio: 6 g / 100 mlMethod: V60 02 (drip)Water temperature: 95°CGrind size: 25 clicks (Comandante)Brew time: 3–4 minutes / 600 ml
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DAK Coffee Roasters - Colombia Electric Lime Filter 250 g
Manufacturer: DAK COFFEE ROASTERS
Roasting date: 02.03.2026
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 eucalyptus, lemongrass and florals.Origin: ColombiaRegion: RisaraldaVariety: Castillo, CaturraProcessing: Washed
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Instytut Kawy - Kuba Sierra Maestra Washed Espresso 250 g
Manufacturer: INSTYTUT KAWY
Roasting date: 12.01.2026
Decaf whole-bean specialty coffee from Cuba roasted by Instytut Kawy roasting brand. Dark roast, perfect for espresso machines and moka pots. The brew resembles the flavour of dark chocolate, nuts and pepper.Origin: CubaRegion: Sierra MaestraVariety: Burbon, Pacamara. Catuai, CaturraProcessing: WashedAltitude: 800-1200 m a. s. l.
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Kafar - Burundi Kayanza Yandaro Fully Washed Filter 250 g
Manufacturer: KAFAR
Roasting date: 04.03.2026
Whole-bean specialty coffee from Burundi, 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 currants, vanilla and tea.Country: BurundiRegion: YandaroProcessing: Fully washedVarietal: Red BourbonCupping score: 87 / 100Altitude: 1800 m a.s.l.ABOUT THE COFFEEYandaro is located in the valley of the river of the same name, not far from the Kibira rainforest – a natural reservoir of water and nutrients for the surrounding crops. The station works with 2,341 smallholder farmers from 22 nearby hills. Each farmer owns on average around 250 trees. In Burundi, coffee is typically grown on micro-farms, often in small plots next to family homes.The coffee cherries arrive at the station on the day of harvest, where they undergo water flotation sorting, hand selection, and classic washed processing. Fermentation in clean water lasts 10–12 hours, after which the coffee is thoroughly washed and dried on raised beds for 2–3 weeks. Each lot remains fully traceable.The result in the cup is a clean, elegant profile typical of high-altitude Burundi coffees: red currant, vanilla, and black tea.A sweet, clear coffee with a tea-like structure and juicy acidity. Ideal for pour-over brewing methods as well as a light, fruit-forward espresso.Burundi remains one of Africa’s most underrated origins, and Yandaro shows exactly why it is increasingly appearing on the map of the world’s best specialty coffees.
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COFFEELAB - Rwanda Gasharu Women's Crown Anaerobic Filter 250 g
Manufacturer: COFFEELAB
Roasting date: 02.03.2026
Whole-bean specialty coffee from Rwanda, 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 plum, raisins and buckwheat honey.Country: RwandaRegion: NyamashekeVarietal: Red BourbonProcessing: Washed AnaerobicFarm: GasharuAltitude: 1600 – 2100 m a.s.l.ABOUT COFFEEAt last, the long-awaited spring arrives, and with it come containers of fresh harvests from Rwanda. Among them is a crown jewel from the Gasharu washing station: Women’s Crown. A lot prepared entirely by women, from the moment the cherries are harvested all the way through to the final stages of processing.The name refers to the Rwandan tradition of Urugori, a symbolic crown given to a woman after the birth of her first child as a sign of recognition for her role within the family and the community. In the case of this coffee, it also serves to highlight the role women play across the entire coffee value chain.In the cup, this year’s harvest is defined above all by sweetness. The profile is fruity, though closer to dark and dried fruits. Notes of plum appear first, followed by dried apricot and raisins. To round out this wave of sweetness, the whole profile feels as if the fruits had been drizzled with buckwheat honey. Sweet, dense and deeply satisfying.This lot was produced within a transparent pricing model, where additional value goes directly to the women involved in its production. A simple way to ensure that the work of women in the coffee community is not only visible, but genuinely recognised.