Newest coffees
37 - 72 of 222 available products
New
Casino Mocca - Kenya Irowaki Washed Filter 200 g
Manufacturer: CASINO MOCCA
Roasting date: 07.09.2026
Whole-bean specialty coffee from Kenya, 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 redcurrant, blood orange and pink grapefruit.Country: KenyaFarm: Arphaxad Ironjo KimaniRegion: KiambuProcessing: WashedVarietal: SL28, SL34, BatianAltitude: 1500-1800 m a.s.l.Store in a cold and dry space.
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Trigger - Colombia El Indio Natural Decaf Filter 250 g
Manufacturer: TRIGGER
Roasting date: 14.09.2026
Whole-bean specialty decaffeinated coffee from Colombia, roasted by Trigger roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The brew resembles the flavour of chocolate, lime and red fruits.Country: ColombiaRegion: TolimaFarm: El IndioProcessing: NaturalMethod of decaffeination: SugarcaneAltitude: 1500-2150 m a.s.l.Variety: CaturraCupping score: 87 / 100ABOUT THE COFFEE AND PROCESSINGA decaf from Tolima that doesn't apologize for being a decaf. This lot comes from the Planadas region in Tolima, Colombia – grown at an altitude of 1500–2150 meters above sea level on volcanic, clay soil by about 175 families gathered in local agricultural associations. Tolima regularly appears in the Cup of Excellence, and for good reason – the region delivers coffees with a distinct character and a clean profile. The coffee is decaffeinated using the sugarcane ethyl acetate method – not chemically, but using a natural solvent derived from sugarcane. The green beans enter a steam chamber, are then soaked in spring water, and spend 8 hours in direct contact with ethyl acetate, which dissolves the caffeine while leaving the rest untouched. The result: coffee that tastes like coffee.ROASTER'S OPINIONEl Indio is a decaf that doesn't act like a decaf. Lime acidity, red fruits, and a chocolate finish – everything is in place, only caffeine is missing. The sugarcane EA method preserves what's best in the coffee, removing only what led someone to reach for decaf in the first place. Recommended without warnings. Really.V60 RECIPEwater temperature: 91 degrees Celsius, 300 g water, 21 g coffee, grind size 8.0 (Fellow Ode II)Pre-infusion 75 g water pouring: 0-0:10,150 g water pouring: 0:30-0:40,225 g water pouring: 1:00-1:10,300 g water pouring: 1:30-1:40.All the water should finish drawdown around 2:20 - 2:40.Store in a dry and cool place.
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Kafar - Gliwicka Espresso 250 g
Manufacturer: KAFAR
Roasting date: 21.09.2026
Specialty coffee from Brazil and Ethiopia, roasted in Poland by Kafar. Medium roast, perfect for espresso coffee machines and moka pots. The cup is filled with notes of chocolate, toffee and blackberry.Country: Brazil, EthiopiaRegion: Monte Carmelo, YirgacheffeVarietal: Mundo Nuovo, Paraiso, mix varietalsProcessing: Natural, WashedCupping score: 85 / 100 pktGliwice Coffee is a specialty coffee blend created in collaboration with the City of Gliwice (Poland). It combines high-quality Arabica beans from Brazil and Ethiopia, offering a balanced, enjoyable flavor profile. A medium roast makes it ideal both as espresso and in milk-based coffees. Roasted in Gliwice, it is a coffee that promotes our city and one that Gliwice locals have known for several years. Perfect for a gift, official meetings, or as a tasty souvenir from a visit to our city, which is famous for good coffee.Store in a cold and dry space.
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Doubleshot - Nicaragua Finca Massifdry Filter 300 g
Manufacturer: DOUBLESHOT
Roasting date: 02.09.2026
Speciality whole-bean coffee from Nicaragua, roasted in Czech Republic by Doubleshot roastery. 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 spices, orange peel, dark chocolate, forest fruits and red wine.Origin: NicaraguaRegion: Dipilto-JalapaFarm: Finca MassifProcessing: Dry & wet fermentation (40% dry / 60% wet)Variety: Caturra, H3, CatiguaLuis Miranda's first harvest from a newly established farm inside a nature reserve in northern Nicaragua, combining organic cultivation of rare varieties with inventive processing.Store in a cold and dry space.
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Royal Beans
Good Coffee - Sumatra Alex Hutabarat Honey Anaerobic Filter 250 g
Manufacturer: GOOD COFFEE
Roasting date: 29.08.2026
Whole-bean specialty coffee from Sumatra, roasted by Good Coffee 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 guava, apricot and wild strawberry.Country: Indonesia (Sumatra)Region: Tapanuli, North SumatraFarm: Alex HutabaratProcessing: Honey AnaerobicVariety: SidraROYAL 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 cool and dry place.
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Doubleshot - Costa Rica Don Oscar Decaf Espresso 300 g
Manufacturer: DOUBLESHOT
Roasting date: 12.08.2026
Specialty decaf 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 caramel and dried apple.Country: Costa RicaFarm: Don OscarRegion: TarrazuProcessing: White HoneyMethod of decaffeination: SugarcaneVarietal: CatuaíWhite honey processed Catuaí from Don Oscar, a family-run farm in Tarrazú, Costa Rica; decaffeinated with Ethyl Acetate. Fruity and elegant espresso roast; although decaffeinated you'll hardly notice it in the taste — enjoy even during afternoon or evening hours.RECIPE: 18–19 g coffee, 94°C, 45–50 g out, 28–35 sStore in a cold and dry space.
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Doubleshot - Panama Emporium Natural Filter 300 g
Manufacturer: DOUBLESHOT
Roasting date: 31.08.2026
Speciality whole-bean coffee from Panama, roasted in Czech Republic by Doubleshot roastery. 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 floral, strawberry, raspberry, lemongrass and cocoa.Origin: PanamaRegion: BoqueteFarm: Finca EmporiumProcessing: NaturalVariety: TypicaMicrolot from Finca Emporium in Boquete, operated by Graciano Cruz; first Central American farm to receive organic certification, with doubleshot since 2010. Clean and transparent flavors from the Farm series, great for filter brewing.Store in a cold and dry space.
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Gardelli Specialty Coffees - Colombia Cumbres Natural Decaf Omniroast 250 g
Manufacturer: GARDELLI SPECIALITY COFFEES
Roasting date: 25.09.2026
A specialty-grade whole-bean coffee from Colombia, roasted by Gardelli Specialty Coffes, omni-roasted. In your mug, you’ll discover a balanced combination of flavor notes such as orange zest, panela and apple.Origin: ColombiaRegion: NariñoFarm: CumbresProcessing: NaturalMethod of decaffeination: SugarcaneVariety: Castillo, Colombia, CaturraAltitude: 1800-2100 m a.s.l.Ethyl acetate (sugarcane) decaffeinated natural from Nariño, preserving the origin's flavours despite decaffeination. A refined, expressive cup with vibrant acidity, layered sweetness and a smooth, lingering finish.Store in a cold and dry space.
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Figa Coffee - Tutti Frutti 16 Blend Filter 250 g
Manufacturer: FIGA COFFEE
Roasting date: 26.08.2026
Whole-bean specialty coffee from Brazil and Costa Rica, 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 chocolate and fruits, medium acidity.Country: Brazil, Costa RicaRegion: Mococa / Sabanilla de Alajuela, Central ValleyFarm: Essencia / Las LajasProcessing: Natural / HoneyContents: 65% Brazil / 35% Costa RicaTutti Frutti is our seasonal blend that changes throughout the year.It combines classic coffee with chocolatey and nutty notes with more fruity, often exotic beans. The result is a unique blend of flavors, different every time. In this sixteenth edition, we have combined high-quality coffees from Brazil and Costa Rica. The blend contains 65% Brazil and 35% Costa Rica.The Tutti Frutti blend is available in two versions - for espresso and for filter brewing methods.Store in a cold and dry space.
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Leń Coffee - Tanzania Sambewe Natural Filter 250 g
Roasting date: 03.09.2026
Whole-bean specialty coffee from Tanzania, roasted by Leń Coffee from Gdańsk. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of mandarin, pineapple and rhubarb.Country: TanzaniaRegion: Mbozi Farm: Sambewe Processing: Natural Altitude: 1800 m a.s.l.Varietal: KentCupping score: 87 / 100ABOUT THE COFFEEJuicy specialty coffee from the Mbozi region in Tanzania, sourced from the Sambewe cooperative. The natural process highlights intense fruitiness and sweetness. In the cup, you will find notes of mandarin, rhubarb, and pineapple. Kent variety, SCA 87. Ideal for filter brewing methods: AeroPress, drip, and Chemex.Store in a dry and cool place.
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Doubleshot - Panama Finca Hartmann Era Fully Washed Espresso 300 g
Manufacturer: DOUBLESHOT
Roasting date: 04.09.2026
Specialty coffee from Panama, roasted in Czech Republic by Doubleshot roastery. Dark roast, perfect for espresso machines and moka pots. You can expect taste of Baker’s chocolate, roasted almonds and cherries.Country: PanamaFarm: Finca HartmannProcessing: Fully washedVarietal: Catuaí, CaturraRegion: Santa ClaraABOUT THE COFFEECoffee from Finca Hartmann in the Santa Clara region of Panama, produced by the descendants of Czech emigrant Alois Strašil in the ecosystem of La Amistad National Park. Blend of Catuaí and Caturra varieties, fully washed. Fruity and elegant flagship single origin espresso. A modern espresso for high-end coffee machines.RECIPE: 18–19 g coffee, 94 °C water, 45–50 g beverage weight, 28–35 seconds extraction time.Store in a cold and dry space.
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Paloma - Kenya Gatuya AA Washed Filter 250 g
Manufacturer: PALOMA
Roasting date: 28.09.2026
Specialty-grade whole-bean coffee from Kenya, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of grapefruit, red currants, lavender and cocoa.Origin: KenyaRegion: MurangaProcessing method: WashedVariety: Batian, SL28, SL34, Ruiru 11Cupping score: 88 / 100Farm: Various smallholder farmer members of the New Murarandia Farmers Cooperative SocietyAltitude: 1850 m a.s.l.ABOUT THE FARMThe Gatuya coffee processing station is one of two washing stations managed by the New Murarandia Farmers Cooperative Society, which brings together approximately 3,500 smallholder producers. Each farmer owns a farm ranging from about 1/5 to 1/3 of a hectare and delivers coffee to the station in the form of freshly harvested cherries.Kenyan microlots can be traced back to a specific processing station, and whenever possible, to an individual farm. They are selected based on the evaluation of coffee quality during cupping. Since most Kenyan growers own between 1/8 and 1/4 of a hectare of land, the harvested cherries usually go to a local station, where they are sorted and processed. Deliveries from various farmers are combined there and processed into batches covering the harvest delivered on a given day.Due to the huge number of samples requiring evaluation, our green coffee buyer usually stays in Kenya throughout the entire harvest period. From the evaluated batches, they select the best ones, which we then purchase as microlots consisting of fewer than 100 bags.ABOUT THE PROCESSINGMost coffee in Kenya comes from smallholder producers delivering cherries to processing stations that specialize primarily in fully washed coffees. Larger estates are also known mainly for producing coffees processed using this method.The washed process may vary slightly depending on the location, but it typically includes a soaking stage characteristic of Kenya. Ripe coffee cherries are picked and depulped on the very same day. The beans then ferment for 24–48 hours in open concrete or cement tanks. After fermentation, they are thoroughly rinsed in water channels and then soaked in water for 12–72 hours. Finally, they are spread out on raised beds to dry.Store in a cool and dry place.
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Casino Mocca - Guatemala Pampojilá Natural Filter 200 g
Manufacturer: CASINO MOCCA
Roasting date: 04.09.2026
Whole-bean specialty coffee from Guatemala, 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 cranberry, red wine and nougat.Country: GuatemalaFarm: The Díaz familyRegion: San Lucas Tolimán, AtitlánProcessing: NaturalVarietal: CaturraAltitude: 1550 m a.s.l.Store in a cold and dry space.
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LaCava - Rwanda Muhondo Anaerobic Honey Espresso 250 g
Manufacturer: LACAVA
Roasting date: 30.09.2026
Specialty coffee beans from Rwanda roasted in Poland by LaCava. Dark roast, perfect for espresso machines and moka pots. You can expect the highlighted notes of tropical fruits, plum and honey.Country: RwandaRegion: Gakene districtFarm: Mohondo Washing StationVariety: Red BourbonProcessing: Anaerobic HoneyAltitude: 1750 - 2200 m a.s.l.Cupping score: 87 / 100 pointsStore in a cold and dry space.
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Trigger - Guatemala San Jose del Lago Washed Filter 250 g
Manufacturer: TRIGGER
Roasting date: 14.09.2026
Whole-bean specialty coffee from Guatemala, roasted by Trigger 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 apple, forest fruits and hazelnut.Country: GuatemalaRegion: AtitlanFarm: San Jose del LagoProcessing: WashedAltitude: 1565-2000 m a.s.l.Variety: CaturraCupping score: 87 / 100 ABOUT THE COFFEEClean, sweet, and with a warmth that makes every cup give a sense of peace and satisfaction. It is characterized by notes of crisp apple and forest fruits, while being balanced by the sweetness of roasted hazelnuts. This lot comes from Finca San Jose del Lago in the Atitlán region of Guatemala, where it is grown at an altitude of 1,565–2,100 meters above sea level, overlooking Lake Atitlán and three majestic volcanoes. The farm covers an area of 200 hectares, of which 45 hectares are dedicated to coffee cultivation – the remainder forms a natural protected area. The Cabrera family has been connected to this land since the early 20th century, and coffee cultivation began in the 1940s. Eduardo Cabrera, the current owner, invested in building his own wet mill on the farm, which allowed him to take full control over processing quality. The coffee is fully washed and carefully dried, ensuring the clean, crisp flavor profile for which the Atitlan region is famous.ROASTER'S OPINIONIf muesli could be coffee, it would want to be this Guatemala! The best that Central America has to offer - the acidity of red apples, a basket of forest fruits, and a beautiful sweetness of hazelnuts reminiscent of Nutella.V60 RECIPEwater temperature: 94 degrees Celsius, 300 g water, 21 g coffee, grind size 7.2 (Fellow Ode II)Bloom 75 g water pouring: 0-0:10,150 g water pouring 0:30-0:40,225 g water pouring 1:00-1:10,300 g water pouring 1:30-1:40. All water should finish drawdown at around 2:10 - 2:30. Store in a cool and dry place.
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MAMAM - Colombia Luis Anibal Calderon Natural Filter 250 g
Manufacturer: MAMAM
Roasting date: 20.08.2026
Whole-bean specialty coffee from Colombia, roasted by MAMAM 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, hibiscus and cardamon.Origin: ColombiaRegion: HuilaFarm: Finca Villa BetuliaVariety: ColombiaProcessing: NaturalAltitude: 1450 m a.s.l.Cupping score: 88 / 100 ABOUT THE FARMIn the hills of Acevedo in southern Huila, Luis Aníbal Calderón and his family have transformed Finca Villa Betulia into one of the region’s most distinctive specialty-coffee farms. A second-generation producer with more than four decades of experience, Luis began working with coffee at a young age, eventually cultivating a small piece of land given to him by his father.His path hasn’t always been easy. Around 2011, low commodity coffee prices brought Villa Betulia close to financial crisis. Rather than pursuing higher yields, Luis began moving in the opposite direction: toward quality, careful processing and unusual varieties. In 2012 he planted 5,000 Gesha trees, and their success convinced him to continue transforming the farm. Villa Betulia has since become home to an extraordinary collection of coffee genetics, with more than 30 varieties cultivated and processed separately.Luis’ work is also very much a family project. Villa Betulia has developed from the small plot he first cultivated into a farm where knowledge is being passed to the next generation; his son Yeison is now involved in managing the estate alongside him.ABOUT THE VARIETYThis lot, however, comes from one of Colombia’s most important home-grown cultivars: Variedad Colombia. Developed by Cenicafé and released in 1985, Colombia was created to combine good cup quality and productivity with resistance to coffee leaf rust. At Villa Betulia, Luis approaches this familiar Colombian variety with the same attention normally reserved for his more exotic cultivars.ABOUT THE PROCESSINGFor this natural lot, only fully ripe cherries are selected. After harvest, the cherries undergo approximately 25 hours of dry fermentation before being slowly dried for around 25 days in a protected parabolic dryer. This long, controlled drying stage is particularly important in Huila’s humid and frequently rainy climate.Natural processing in Colombia is demanding. Keeping the whole fruit around the seed during drying creates the potential for greater sweetness, fruit intensity and aromatic complexity, but it also requires careful control. Consistent sorting, airflow and movement of the cherries help the coffee dry evenly and cleanly.The result is a coffee that connects traditional Colombian genetics with Luis Aníbal Calderón’s progressive approach to fermentation and processing—a beautiful example of why Villa Betulia has earned such a strong reputation among specialty roasters around the world.RECIPE V6016g of coffee250g of water 96°CMedium Grind Size 1. Put a paper filter in your V60 and rinse it with hot water ( 96C ). It will preheat your drip brewer and gets rid of a paper taste from the filter. For the best results always use filtered water (remember that 98,5 % of your brewed coffee is water)2. Remove the rinsing water from the server.3. Grind your beans just before you brew and add the coffee to the drip brewer. Gently distribute your coffee into the center of your V60.4. Place your V60 on a vessel on a scale and make sure that your water is 96 C.5. Tare your scale and start the timer.6. Add 50 grams of water. Your coffee will begin to bloom.7. At 30 seconds, add more water up to 100 grams. Pour the water slow, gently and in clockwise circles.8. At 00:50 pour hot water to 200g. 9. At 01:10 pour hot water to 250g.10. Swirl your V60 and let the coffee drip. 11. The water should have drained in around 3:00. You may need to change your grind setting, when the coffee finishes to brew too quickly or too long. But always taste and then judge your coffee.Store in a cold and dry space.
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Samurai Shoelace - Treat Selection Kirambo - 10 Capsules
Manufacturer: SAMURAI SHOELACE
Specialty grade coffee in capsules, originating from Rwanda and roasted for espresso by the Hungarian roastery, Samurai Shoelace. Each pack contains 10 capsules compatible with Nespresso® machines. A true natural Rwandan coffee. Nice and sweet with mild acidity and notes of red berries.Country of origin: RwandaRegion: NyamashekeFarm: KiramboAltitude: 1545 m a.s.l.Varietal: Red BourbonProcess: NaturalABOUT THE REGION AND FARMThis exceptional coffee comes from the Nyamasheke region in southwestern Rwanda, located on the shores of Lake Kivu. It is one of the most valued specialty coffee growing areas in the country. Volcanic soil, the lake's humid microclimate, and an altitude of 1500–2100 m a.s.l. create ideal growing conditions here. Thanks to the slower ripening of the cherries, Rwandan coffee is characterized by a deep, complex flavor profile.The Kirambo washing station is picturesquely situated on a hillside overlooking Lake Kivu. It was established in 2008, but initially operated irregularly. The breakthrough came in 2017 when Rwanda Trading Company (RTC) took over management. Since then, Kirambo has become one of the leading specialty coffee processing centers in the region, regularly delivering highly rated and award-winning lots of beans.The coffee comes from small, family-owned farms that manage small plots of land. For this reason, processing stations were created in the region – they collect cherries from many local suppliers, sort them by quality, and process them using professional equipment, which would be unattainable for individual farmers. Rwanda Trading Company, which manages the washing station, actively supports smallholder producers by offering them agricultural training, crop renovation programs, and financial support. These actions translate into a steady increase in coffee quality, integration of the local community, and improved living conditions for farmers.The coffee cherries are hand-harvested and undergo rigorous selection, and are then processed using the natural (dry) method. The beans dry for 15–22 days on special raised beds, under continuous control of humidity levels. This processing method allows for achieving an extremely intense, fruity profile, rich sweetness, and a complex aroma.FROM THE ROASTERY: The capsule is made of 100% recycled aluminum (including 80% post-consumer recycled aluminum) and is fully recyclable. It is compatible with the Nespresso* Original system.We roast the green coffee and pack it into capsules in our own roastery. Inside, there is exclusively freshly ground, roasted coffee – without any artificial additives.Store in a dry and cool place.
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Figa Coffee - Costa Rica Las Lajas Honey Espresso 250 g
Manufacturer: FIGA COFFEE
Roasting date: 30.09.2026
Whole-bean specialty coffee from Costa Rica, roasted in Wrocław by Figa Coffee. Dark roast, perfect for espresso machines and moka pots. You can expect hints of milk chocolate, sweet apple and spices.Country: Costa RicaRegion: Sabanilla de Alajuela, Central ValleyFarm: Las Lajas Processing: HoneyAltitude: 1400-1600 m a.s.l.ABOUT THE FARMOscar and Francisca Chacón are third-generation coffee farmers who continue an over eighty-year family tradition at the Las Lajas farm in Costa Rica. The couple focuses on quality and innovation, being among the first farmers in the country to start producing specialty coffee using the honey and natural processing methods.Fun fact: innovation at Las Lajas is not only a matter of development, but also of necessity — in 2008, an earthquake deprived the region of electricity and water during the harvest, making it impossible to run the pulping machines and produce coffee using the washed method. Francisca was inspired by her knowledge of African coffee production and built drying beds on her property, beginning her adventure with natural bean processing.Store in a dry and cool place.
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Heresy - Guatemala San Jose Del Lago Washed Filter 252 g
Manufacturer: HERESY
Roasting date: 15.09.2026
Whole-bean specialty coffee from Guatemala, 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 chocolate, blueberry, red fruits, caramel and citrus fruits.Origin: GuatemalaRegion: AtitlanFarm: San Jose del LagoProcessing: WashedAltitude: 1600 m a.s.l.Cupping score: 86 / 100ABOUT THE FARM AND PRODUCEROnly 45 hectares out of the total 200-hectare area are dedicated to coffee cultivation at San Jose del Lago. The rest of the farm belonging to Eduardo is a natural nature reserve offering a breathtaking view of one of the world's most beautiful lakes - Atitlan. This is one of those multi-generational producer stories - the first coffee trees were planted here back in the 1940s. Meanwhile, just 10 years ago, Eduardo was selling his entire production as whole fruit to the local market. Clear quality potential combined with an investment in a small processing mill mean that a decade later we can showcase the expertise of this lovely guy on the other side of the globe!ABOUT THE PROCESSINGTypica variety, hand-picked, processed in their own small processing station. The beans are separated from the pulp and fruit, fermented for 24 hours in tanks, then washed and dried for about two weeks.ROASTER'S OPINIONA return after two seasons of absence! Coffee from Eduardo is, as always, incredibly drinkable. Clean, deep, balanced - to be sipped by the hectoliter.Store in a cool and dry place.
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Kafar - Tanzania Songwe Washed Filter 250 g
Manufacturer: KAFAR
Roasting date: 16.09.2026
Whole-bean specialty coffee from Tanzania, roasted by Kafar 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 rhubarb, gooseberry and herbs.Origin: TanzaniaRegion: SongweProcessing: WashedVariety: Odmiany Bourbon: (90% N39, 10% KT423) ABOUT THE COFFEETanzania Songwe opens a new chapter in our offer. We wanted the first coffee from this country to not be accidental — we aimed to select a bean that clearly demonstrates the character of Tanzania.This is a coffee with a fresh, distinct profile. Rhubarb brings a lively acidity, gooseberry adds a slightly green fruitiness, and herbal notes give it an elegant, tea-like character. Its strength lies not in intense sweetness, but in precision and clarity of flavor.We love this coffee because it launches our adventure with Tanzania in the best possible way — showing the character of this country in a cup, as well as the people who are building the future of the local coffee sector step by step.ABOUT THE FARMBehind the quality of this coffee is Itumpi AMCOS — a producers' cooperative operating since the 1970s, which today brings together 160 active members. One of the important steps in its development was starting the production of fully washed coffees in 2019, which allowed for greater control over processing and better highlighted the character of local varietals. The AMCOS model plays an important role in the Tanzanian coffee sector — through collective action, smallholders gain access to infrastructure, knowledge, and the market, helping them raise the quality and value of their coffee.Store in a cool, dry place.
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KYOTO - Kenya AA Top Kiamutuira Washed Filter 250 g
Manufacturer: KYOTO
Roasting date: 20.08.2026
Whole-bean specialty coffee from Kenya, roasted in the KYOTO Coffee Roasters roastery in Wrocław. Light roast, ideal for drip coffee makers, Chemex, AeroPress, French Press, and other alternative brewing methods. The taste has notes reminiscent of black currants, pomegranate and lime.Country: KenyaRegion: KirinyagaFarm: Kiamutuira – Cooperativa MutiraProcessing: WashedVarietal: SL28, SL34 oraz BatianCupping score: 88 / 100 pointsAltitude: 1630 - 1700 m a.s.l.ABOUT THE COFFEEThis coffee perfectly demonstrates why the finest Kenyan beans are so highly prized. It delights with a distinct, juicy acidity and exceptional clarity of flavor, creating a harmonious and vibrant cup.The sensory profile is dominated by notes of blackcurrant, juicy pomegranate, and fresh lime. The intensity of the fruit combines with a pleasant sweetness, leaving a long, elegant finish.The beans come from the Kirinyaga region, located at the foot of Mount Kenya, where fertile volcanic soils and a favorable microclimate support the cultivation of exceptional quality coffees. It is a composition of SL28, SL34, and Batian botanical varieties – valued for their flavor complexity, high quality, and characteristic, lively profile.BREWING RECOMMENDATION6 g / 100 ml, Drip V60 02, water temp.: 94°C, 26 clicks, brew time: 3 - 4 min / 600 ml.Store in a cool, dry place.
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La Cabra - Colombia Luis Aguirre Washed Omniroast 200 g
Manufacturer: LA CABRA
Roasting date: 08.09.2026
Whole-bean specialty coffee from Colombia, roasted in Denmark by La Cabra. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for espresso. You can expect floral notes.Origin: ColombiaRegion: TolimaFarm: Luis AguirreProcessing: WashedVariety: Pink BourbonAltitude: 1900 m a.s.l.Washed Pink Bourbon from Luis Aguirre, Tolima; clean and clear character. Floral and bright Pink Bourbon with cleanliness and clear character.Store in a dry and cool place.
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19grams - Kenya Kii Washed Espresso 250 g
Manufacturer: 19GRAMS
Roasting date: 07.09.2026
Whole-bean specialty coffee from Kenya, roasted in Germany by 19grams. Dark roast, perfect for espresso machines and moka pots. You can expect hints of cranberry, wild strawberry and cane sugar.Country: KenyaRegion: KirinyagaProcessing: WashedFarm: Kii Washing Station (Rung'eto Farmers Cooperative Society)Cupping score: 88 / 100Altitude: 1750 m a.s.l.Variety: SL28, SL34, BatianStore in a cold and dry space.
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Royal Beans
Casino Mocca - Peru Carmenpata Honey Filter 200 g
Manufacturer: CASINO MOCCA
Roasting date: 07.09.2026
Whole-bean specialty coffee from Peru, 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 nectarine, lemongrass and black tea.Country: PeruFarm: Wilson Mamani ContrerasRegion: Mesopata, Yanatile, CuscoProcessing: HoneyVarietal: GeshaAltitude: 2050 m a.s.l.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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KYOTO - Costa Rica Mirazu Black Honey Filter 250 g
Manufacturer: KYOTO
Roasting date: 29.09.2026
Whole-bean specialty coffee from Costa Rica, roasted in the KYOTO Coffee Roasters roastery in Wrocław. Light roast, ideal for drip coffee makers, Chemex, AeroPress, French Press, and other alternative brewing methods. The taste has notes reminiscent of honey, papaya and linden blossom.Country: Costa RicaRegion: TarazzuFarm: MirazuProcessing: Black HoneyVarietal: CaturraCupping score: 87 / 100 pointsAltitude: 1600 m a.s.l.ABOUT THE COFFEEMirazu is a plantation located in one of the highest coffee-growing points in the Tarrazú region of Costa Rica. This area is a place where fruits are grown, mainly passion fruit. Consequently, coffee bushes are rare and scattered, as they can only be planted in a specific area where special care is taken and where only mature, red coffee cherries are selected.Some claim this is the best coffee processed using the honey method. Black Honey is the most complex and labor-intensive bean processing method. 100% of the mucilage and part of the fruit itself remains intact, while the beans are dried under a plastic tarp and turned only once every 24 hours. This process gives these beans a full and sweet taste with fruity notes and immense depth.BREWING RECOMMENDATION: 6 g / 100 ml, Drip V60 02, water temp.: 95°C, 22-23 clicks, brew time: 3 - 4 min / 600 ml.Store in a dry and cool place.
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Paloma - Colombia Finca Las Brisas Natural Filter 200 g
Manufacturer: PALOMA
Roasting date: 03.09.2026
Specialty-grade whole-bean coffee from Colombia, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of pineapple, melon, cherry, honey and dark chocolate.Origin: ColombiaRegion: HuilaProcessing method: NaturalVariety: GeshaCupping score: 86 / 100Farm: Lisandro Cardenas CastroAltitude: 1400 - 2000 m a.s.l.ABOUT THE FARM AND PROCESSINGLisandro is the son of a coffee producer, which is why coffee has accompanied him throughout his entire life. As he says himself, he "inherited" the profession of a producer from his father. He completed courses in coffee production at the National Learning Service (SENA), and nearly ten years ago he established his own plantation. In addition to Caturra, Don Lisandro also cultivates Gesha and Pink Bourbon varieties.Don Lisandro owns a five-hectare farm, 4.5 hectares of which are dedicated to coffee crops. The plantation is located on soil typical of this region, which is a combination of volcanic and sandy-loam substrate.Only deep red, ripe cherries are harvested. In the afternoon, the pulp is removed from them, and they are then sorted using a zaranda – a type of screen used to separate impurities from the coffee. The beans later ferment in open tanks for 18–26 hours and are rinsed three times. Finally, they go to parabolic dryers, where they dry for 12–20 days, depending on weather conditions.Store in a cool and dry place.
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Cafelito - New Blend Dripbag Omniroast - 1 Sachet 12 g
Manufacturer: CAFELITO
Roasting date: 09.09.2026
The drip bag from Cafelito is a pocket-sized dripper filled with specialty coffee, sealed in an airtight sachet. It’s an excellent choice for anyone who doesn’t want to give up their favorite coffee, no matter where they are. The sachets are lightweight and compact — perfect for travel, business trips, or work. All you need is a cup and hot water to brew a pour-over coffee in just a few minutes.This package contains coffee from Indonesia, Colombia and Ethiopia, offering flavor notes such as cherry brownies, marzipan and milk chocolate.Store in a cold and dry space.
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Royal Beans
La Cabra - Ethiopia Oma Gesha 1931 Natural Omniroast 100 g
Manufacturer: LA CABRA
Whole-bean specialty coffee from Ethiopia, roasted in Denmark by La Cabra. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for espresso. You can expect hints of jasmine, stone fruit, deep sugary sweetness and black tea.Origin: EthiopiaRegion: Bench MajiFarm: Gesha VillageProcessing: NaturalVariety: Gesha 1931Altitude: 2000 m a.s.l.ABOUT THE COFFEEGesha Village (471 ha) in Bench Maji, SW Ethiopia near the Gori Gesha forest, founded by Adam Overton and Rachel Samuel; natural process. The natural process adds rich complexity to the floral and fresh character Geisha coffees are known for; intense yet clean and delicate.ROYAL BEANSWhat’s behind the name Royal Beans? If Speciality beans are the pinnacle of coffee, our Royal Beans reach the Himalayas! In this series, we present the very top of the coffee pyramid, the crème de la crème, as precious as crown jewels. Anaerobic, Gesha, Nanolot, Lychee – what does it mean to go beyond the ordinary? – Royal Beans is a selection of coffees chosen by us from various roasters – they share exceptional flavor, limited production, unique processing methods, and the highest quality. A treat for coffee connoisseurs (and those aspiring to be)!Store in a dry and cool place.
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MAMAM - Burundi Yandaro Honey Filter 250 g
Manufacturer: MAMAM
Roasting date: 20.08.2026
Whole-bean specialty coffee from Burundi, roasted by MAMAM 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 yuzu, white tea and pomelo.Origin: BurundiRegion: KayanzaFarm: Yandaro Washing StationVariety: Red BourbonProcessing: HoneyAltitude: 1800 m a.s.l. Cupping score: 87 / 100 ABOUT THE FARMIn the highlands of northern Burundi, close to the border with Rwanda, Yandaro Washing Station brings together the harvests of more than 2,300 smallholder coffee farmers. The station sits at 1,774 metres in the valley of the Yandaro River, with the coffee farms surrounding it reaching approximately 1,800 metres above sea level. Nearby lies the Kibira rainforest, part of the mountainous landscape that makes this corner of Kayanza particularly well suited to coffee cultivation.Coffee production here happens on an extraordinarily small scale. The farmers supplying Yandaro cultivate an average of only around 350 coffee trees, usually alongside food crops that support their families. This makes the washing station an essential part of the coffee’s identity: rather than representing a single estate, Yandaro brings together cherries from many tiny farms and provides the infrastructure and expertise needed to sort, process and dry them.Yandaro was established in the mid-1980s and today works with Greenco, which supports producers and washing stations throughout Kayanza with agronomy, quality control and processing expertise. The station has developed a strong reputation for coffees that combine the characteristic fruit and lively acidity of Burundi with exceptional sweetness.ABOUT THE PROCESSING AND VARIETYWhat makes this particular Yandaro lot especially interesting is the processing. Burundi is much better known for fully washed coffees, while honey processing remains relatively uncommon. For a honey coffee, ripe cherries are depulped while leaving part of the fruit’s sticky mucilage around the seed. The coffee is then dried on raised beds, where careful and regular turning helps control fermentation and encourages even drying. Yandaro’s honey lots are described as particularly juicy, with stone-fruit character and pronounced sweetness.At the heart of the lot is Red Bourbon, the variety most closely associated with Burundi’s specialty-coffee identity. Grown at high elevation and combined with the honey process, it produces a different expression from the more familiar washed Burundis: rounder sweetness, ripe fruit and a fuller, softer character while retaining the bright, elegant acidity that makes coffees from Kayanza so distinctive.It’s a coffee that tells the story of Burundi particularly well—not through a single famous farm or producer, but through thousands of small gardens, one washing station and a shared pursuit of quality.RECIPE V6016g of coffee250g of water 96°CMedium Grind Size 1. Put a paper filter in your V60 and rinse it with hot water ( 96C ). It will preheat your drip brewer and gets rid of a paper taste from the filter. For the best results always use filtered water (remember that 98,5 % of your brewed coffee is water)2. Remove the rinsing water from the server.3. Grind your beans just before you brew and add the coffee to the drip brewer. Gently distribute your coffee into the center of your V60.4. Place your V60 on a vessel on a scale and make sure that your water is 96 C.5. Tare your scale and start the timer.6. Add 50 grams of water. Your coffee will begin to bloom.7. At 30 seconds, add more water up to 100 grams. Pour the water slow, gently and in clockwise circles.8. At 00:50 pour hot water to 200g. 9. At 01:10 pour hot water to 250g.10. Swirl your V60 and let the coffee drip. 11. The water should have drained in around 3:00. You may need to change your grind setting, when the coffee finishes to brew too quickly or too long. But always taste and then judge your coffee.Store in a cold and dry space.
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Trigger - Burundi Nemba Yeast Inoculated Washed Filter 250 g
Manufacturer: TRIGGER
Roasting date: 25.08.2026
Whole-bean specialty coffee from Burundi, roasted by Trigger roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The brew resembles the flavour of plum jam, strawberry and gooseberry.Country: BurundiRegion: KayanzaFarm: Greenco Coffee local farmsProcessing: Yeast Inoculated WashedAltitude: 1700 m a.s.l.Variety: Red BourbonCupping score: 87 / 100 ABOUT THE COFFEENemba Intenso is a rich, fruity coffee from Burundi with such depth that every sip feels multi-layered and full of life. It is characterized by notes of dark fruits and bright berries, while remaining clean on the palate and very enjoyable to drink. This lot comes from the Nemba washing station in Kayanza, northern Burundi, where 1,074 smallholder farmers deliver coffee cherries from their farms located at an altitude of approximately 1,700 meters above sea level, near the Kibila forest.ABOUT THE PROCESSINGWhat sets this lot apart is the processing method: after de-pulping, the coffee ferments for about 96 hours using LALCAFÉ INTENSO™ yeast – a strain developed specifically for coffee through four years of research. Extended yeast fermentation enhances flavor complexity, acidity, and floral notes far beyond what a standard washed process provides, while maintaining clarity and flavor structure. After fermentation, the parchment coffee is washed, sorted by density, and dried on raised beds for 10 to 14 days under strict supervision.ROASTER'S OPINIONNemba Intenso is a rich, fruity, and remarkably distinctive coffee from Burundi, with a profile that goes far beyond the boundaries of a classic washed coffee. Intense notes reminiscent of plum jam and strawberries give the brew a deep, sweet fruity character, balanced by a crisp gooseberry acidity that brings it all to life. The brew is clean, multi-layered, and full of energy, with a long finish that continues to surprise. Complex, expressive, yet balanced and very enjoyable to drink – one of the most interesting coffees from Burundi we have had the opportunity to taste.V60 RECIPEwater temperature: 92 degrees Celsius 300 g water 21 g coffee grind size 7.1 (Fellow Ode II)Pre-infusion 75 g water pour: 0-0:10150 g water pour: 0:30-0:40225 g water pour: 1:00-1:10300 g water pour: 1:30-1:40 All water should finish drawing down around 2:10 - 2:20.Store in a cool, dry place.
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Father's Coffee - Uganda Zebigi Washed Filter 250 g
Manufacturer: FATHER'S COFFEE
Roasting date: 09.09.2026
Whole-bean specialty coffee from Uganda, 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 chamomile tea, lemon and hazelnut cream.Origin: UgandaRegion: Upper BukyaboVariety: SL14, SL28, NyasalandProcessing: WashedFarm: Coffee GardensAltitude: 1800–2200 m a.s.l.Washed; producer Coffee Gardens (founded 2017), Upper Bukyabo, 1800–2200 masl; signature fermentation — pre-wash, long cold spring-water soak, 40 h fermentation, final wash; sorted at 12 stages.Store in a cold and dry space.
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Five Elephant - Ethiopia Kello Lalesa Washed Filter 250 g
Manufacturer: FIVE ELEPHANT
Roasting date: 10.09.2026
Whole-bean specialty coffee from Ethiopia, roasted by Berlin-based Five Elephant. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The brew has the flavour of baked apple, peach jam, orange, biscuit, jasmine, plum, rosehip, red currant and black tea.Country: EthiopiaRegion: Lalesa, Gedeb, GedeoFarm: El Silencio / Lalesa Washing StationVarietal: HeirloomProcessing: WashedAltitude: 2150 m a.s.l.Lalesa Washing Station in Gedeb, Gedeo, built in 2018, buys red cherries from nearby farmers; cherries hand-sorted, pulped on a traditional Agaarde disc pulper, fermented under water ~72h, then dried on raised beds 8-20 days; producer Alemayehu Tilahun / Origin Land Coffee. The "Kelloo" designation marks lots leaning toward yellow tropical fruit, florals, peach and stone fruit; round, balanced and complexStore in a cold and dry space.
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KYOTO - Colombia Finca Los Nogales Washed Mosto Fermentation Filter 250 g
Manufacturer: KYOTO
Roasting date: 20.08.2026
Whole-bean specialty coffee from Colombia, roasted in the KYOTO Coffee Roasters roastery in Wrocław. Light roast, ideal for drip coffee makers, Chemex, AeroPress, French Press, and other alternative brewing methods. The taste has notes reminiscent of mango, pomelo and gooseberry.Country: ColombiaRegion: Bruselas, HuilaFarm: Los NogalesProcessing: Washed, mosto fermentationVarietal: TypicaCupping score: 88 / 100 pointsAltitude: 1900 m a.s.l.ABOUT THE COFFEEAnother coffee from Oscar Hernandez from the Los Nogales plantation in Colombia, which completely shatters the general understanding of coffee sensory characteristics as a beverage. You smell it, and the very first impressions tell you that you will find something unobvious here, and you certainly are not mistaken.This coffee is as aromatic, as sweet, as fruity, and as surprising as possible. If a bag of these beans falls into your hands, it will certainly transform your previous sensory memory in your future searches for the coffee holy grail.ABOUT THE PROCESSINGThe Los Nogales plantation specializes in very unusual, modern bean processing methods, not shying away from experiments whose results are usually surprising.These beans come from an experimental process in which, after removing the coffee cherries, they underwent controlled fermentation in juice (mosto) squeezed from those cherries. Thanks to this, it gained a unique character with high sweetness and a mind-blowing aroma. We managed to bring out the full depth and complexity of these beans:)ABOUT THE FARMLos Nogales Farm is a family-run coffee plantation in Colombia. The face of this generational business is currently Oscar Hernandez. The farm is located in the mountainous region of Huila near the city of Bruselas, in the southern part of this region. Oscar is an inventive and charismatic person. He is guided by the idea of producing the highest quality specialty coffee in Colombia, and this batch of beans clearly proves it.In 2006, Oscar's father, Ricaurte Hernandez, won the Colombian Cup of Excellence. Thanks to this great distinction, the farm became synonymous with the highest quality. Oscar continues this tradition, and thanks to him and his approach, Los Nogales is a center of innovation and information for all proactive farmers in this region.Detailed description of this coffee's processing method:Process: mosto fermentationSelection of ripe fruit: The process begins with the careful harvesting of only ripe coffee cherries. This is the key to obtaining high-quality coffee beans, as ripe fruit has optimal flavor and aroma.Cleaning and disinfection with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with purified water. This helps eliminate impurities and unwanted microorganisms.Density sorting, or floating: Coffee beans are submerged in water and sorted by density. Higher-density beans tend to sink to the bottom, while lower-density beans float on the surface. This helps separate good beans from defective ones.Thermal shock: Selected beans undergo thermal shock in water at 80°C for 60 seconds, followed by rapid cooling in cold water at 15°C for 3 minutes. This process breaks down sugars and pasteurizes the beans, contributing to the final flavor of the coffee.Pulping in a wet mill and adding mosto: Coffee beans are separated from the skins and placed in fermentation barrels. Squeezed juice from the coffee cherry skins themselves, which contains a high amount of natural sugars—the so-called "mosto"—is added to them. This can enhance the flavor profile and give the coffee sweet notes.Fermentation: Coffee beans undergo a fermentation process lasting 120 hours. During this time, sugars break down, which affects the coffee's flavor and acidity. Pre-fermentation agents, similar to bread sourdough, are also added to give the coffee unique properties.Sun drying: Finally, the fermented coffee beans are sun-dried for 15 days. This stage is necessary to reduce the moisture level of the beans to a level suitable for long-term storage and to further develop the coffee's flavor.Store in a cold and dry space.
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Cafelito - Ethiopia Sidamo Dripbag Filter - 1 Sachet 12 g
Manufacturer: CAFELITO
Roasting date: 09.09.2026
The drip bag from Cafelito is a pocket-sized dripper filled with specialty coffee, sealed in an airtight sachet. It’s an excellent choice for anyone who doesn’t want to give up their favorite coffee, no matter where they are. The sachets are lightweight and compact — perfect for travel, business trips, or work. All you need is a cup and hot water to brew a pour-over coffee in just a few minutes.This package contains coffee from Ethiopia, offering flavor notes such as jasmine, mandarin and blackberry jam.Origin: EthiopiaRegion: SidamaProcessing: NaturalAltitude: 1920 - 2020 m a.s.l.Cupping score: 88 / 100 Store in a cold and dry space.
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Five Elephant - Colombia La Virginia Semi-Washed Espresso 250 g
Manufacturer: FIVE ELEPHANT
Roasting date: 07.09.2026
Whole-bean specialty coffee from Colombia, roasted by Berlin-based Five Elephant. Dark roast, perfect for espresso machines and moka pots. The brew has the flavour of jasmine, red apple and guava.Country: ColombiaRegion: La Florida, Timaná, HuilaFarm: La Virginia (Rafael Aya Martínez)Varietal: Colombia F6Processing: Semi-WashedAltitude: 1750 m n.p.m.La Virginia farm (Rafael Aya Martínez), Huila; extended 250-hour natural fermentation, 15 days drying in Guardiola. Vibrant, layered profile with remarkable clarity and balance; a standout process-driven coffee.Store in a cold and dry space.
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La Cabra - Colombia La Cinta Wush Wush Washed Omniroast 200 g
Manufacturer: LA CABRA
Roasting date: 14.09.2026
Whole-bean specialty coffee from Colombia, roasted in Denmark by La Cabra. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for espresso. You can expect hints of delicate citrus, oolong tea, floral and herbal.Origin: ColombiaRegion: TolimaFarm: Norberto Olaya Processing: WashedVariety: Wush WushAltitude: 1800 m a.s.l.Washed Wush Wush from Norberto Olaya near Planadas, Tolima; grown high under managed native shade with slow cherry development. A delicate and floral profile, driven by the Wush Wush varietal and careful washed processing.Store in a dry and cool place.