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1kg Indonesia Team Pegasing (Espresso) orzechowo-kakaowy Something delicious from old friends Fourth time’s a charm. Or maybe five? And I hope even fifteen! Coffee from this farm has been with our roastery since the beginning. We’re Indonesian coffee enthusiasts—their spice, juiciness, and sweetness ignite our palates every year. The beans come from the best farmers in the Hendra area—those who only harvest the ripest ones. Then the coffee goes to raised drying tables, where it’s regularly turned over for 20-25 days in a special, temperature-controlled tent. Before being placed in Grain Pro and jute bags, the coffee undergoes a double inspection to W filiżance, w naszych próbach w palarni, pokazała profil orzechowo-kakaowy. Barrel Aged: Brasil Espresso orzechowo-kakaowy Birthday cake in your cup This might be the best base for milk coffees we’ve ever released from our roastery. Milk-based coffees taste like a dessert or Malaga ice cream, while the espresso itself resembles chocolate pralines. The barrel passed on plenty of sweet notes to the green beans. There’s a good balance, there’s high sweetness. Everything hits the spot. This drop is highly limited, so slurp away and enjoy before the party’s over! Coffee Coffee Machines & Moka Espresso Espresso Single Origin Weight: 250g, 250g B2B W naszym cuppingu wypadła w profilu orzechowo-kakaowym. Burundi Mubuga Espresso orzechowo-kakaowy On Demand This coffee was made at the special request of our head roaster. When Rafał joined the team and sat down with us for his very first cupping, he blurted out right away, “Hey, I don’t think you’ve ever had a coffee from Burundi, and I love them so much!” We had, but a long time ago! So, we decided to make Rafał’s life a bit sweeter—we ordered samples and picked this (and one more!) fantastic lot. Located in the Ngozi Province, the Mubuga washing station works with over 1,900 local farmers who deliver their carefully handpicked harvest here every year. This place stands out for its impr Profil, w jakim wypadła w naszym cuppingu: orzechowo-kakaowy. Chillwave Watermelon Blend orzechowo-kakaowy This Chillwave hits the spot. Take a sip of summer! Is it coffee? Is it lemonade? Or maybe it’s just one of the best blends we’ve ever whipped up? One thing’s for sure—it’s our sweetest, most distinct, and juiciest one yet. We’re mixing a classic washed Colombian with a Colombian co-fermented icon! For the first round, we went with watermelon. This combo is surprising and fresh, yet strangely comforting. Let’s be real—this isn’t a coffee for a caffeine kick; it’s for joyful sipping on lazy summer afternoons. It’s like DJ Assault remixed by Dean Blunt. It fits. Not only that, but it vibes. Coff W filiżance, w naszym cuppingu, pokazała profil orzechowo-kakaowy. Colombia El Paseo Rocket Flower orzechowo-kakaowy Debatable? Give it a try. The farmer behind this coffee, Huver Castillo, works as a schoolteacher day-to-day. He leans heavily new school rather than old school—something you’ll understand as soon as you take a sip. A math teacher and third-generation producer, today he crafts coffees alongside his father at the family farm, El Paseo, in Nariño, high above the Buesaco Valley. This Caturra is anything but ordinary: 36 hours of cherry pre-fermentation, followed by six days of anaerobic fermentation with sea salt and custom enzymes designed to draw out its floral character. After depulping, the c W naszych próbach ta kawa wypadła w profilu orzechowo-kakaowym. Colombia Espresso Descafeinado (Guiri’s) orzechowo-kakaowy You won’t even know, that it’s Decaf Our permanent Colombian decaf offers a complex and rewarding sensory experience, completely uncompromised by the decaffeination process. The cup exhibits an impressive structural evolution, leading with intense notes of smooth chocolate and refined marzipan, beautifully balanced by a sweet orange marmalade finish. Sourced with quality and sustainability in mind, the coffee undergoes the natural Sugarcane method. This precise technique gently coaxes the caffeine out while retaining the native sugars and vibrant profiles characteristic of premium Colombian lo Na naszych degustacjach wypadła w profilu orzechowo-kakaowym. Colombia Jardines Chambaku orzechowo-kakaowy Bubble gum! Bubble gum is the original name for this lot, given by farmers Ellias and Shadi Bayter from Colombia. I had the opportunity to ask them why they name their coffees this way and whether it means most of their coffees are co-fermented coffees? They replied: absolutely not! They name their coffee batches because the taste of a particular lot often takes them back to their childhood and brings back memories of flavors. This one was so fruity that the brothers agreed that this coffee tasted like bubble gum. Very juicy, very sweet, tropical. And this is a classic natural. No additives, j Na naszych degustacjach kawa wypadła w profilu orzechowo-kakaowym – zgodnie z tym, czego można oczekiwać po tym typie kawy. Colombia Penas Blancas orzechowo-kakaowy Firstly, the processing. A rich symphony of flavor notes. Nestor Lasso is a farmer who visits Poland way more often than many other producers. Numerous cuppings, lectures, and conversations have allowed us to truly understand his approach to coffee production – especially processing, which is his true passion. The coffee you have in front of you is natural, but not in the classic sense. It first underwent anaerobic fermentation in whole cherries and was then dried on raised beds. Combining anaerobic fermentation with a traditional natural process resulted in a true flavor bomb. I was genuinely W naszych próbach w palarni wypadła w profilu orzechowo-kakaowym. Costa Rica Aquiares Espresso orzechowo-kakaowy Clean is beautiful. The washed process is the cleanest of all processing methods. That’s why this coffee simply tastes like coffee. And while you can do almost anything with a coffee bean, this classic deserves real appreciation. Beautiful in its simplicity—in the best possible sense. Juicy yet sweet, with a long, pleasant finish. You’ll be coming back for more, we guarantee it. Coffee Coffee Machines & Moka Espresso Espresso Single Origin Weight: 1000g, 250g Podczas naszego cuppingu ta kawa wypadła w profilu orzechowo-kakaowym. Costa Rica Corazón de Jesús orzechowo-kakaowy Corazón de Jesús is a sure bet when it comes to choosing coffee from Costa Rica. We have a few favorite places there where we order coffee every year. Corazón de Jesús is the name of the place where Johnny and Álvaro—father and son—process coffee from their other farms. This particular coffee was grown on the Los Toños farm. It is situated at an elevation of 1,500–1,700 meters above sea level. The farm is located between Costa Rica’s two highest peaks, where cool mountain air and volcanic soils create ideal conditions for growing high-quality coffee. The farm’s name “Los Tonos” has several mea Na naszych degustacjach ta kawa wypadła w profilu orzechowo-kakaowym. Costa Rica Hellen Mora Espresso orzechowo-kakaowy A journey to Costa Rica. This is what direct trade truly means to me. We’ve been working with Hellen for three years now, thanks to Nicolas, who exports coffee from Costa Rica. Last year, I had the pleasure of driving the most winding and bumpy road up to the top of the mountain where Hellen’s home and farm are located. We arrived in a car Nico had borrowed from his mom, since his own had broken down the day before. At some point, his mom’s small SUV couldn’t make it any farther, so Hellen came down in her big pickup and towed us up the rest of the way. First, she fed us, then showed us the fa Podczas naszego cuppingu kawa wypadła w profilu orzechowo-kakaowym – zgodnie z tym, czego można oczekiwać po tym typie kawy. Costa Rica Hellen Mora Filtr orzechowo-kakaowy A Natural Revolution When it comes to coffee from Hellen, we started this season on a high note with a Geisha, and now, before you is Caturra. Although Caturra was born in Brazil, it made its true career in Colombia, and later right here in Costa Rica. According to World Coffee Research and Perfect Daily Grind, it is an absolute classic and a benchmark against which other modern botanical varieties are evaluated. What is worth knowing about it? – Compact growth: Caturra possesses a dwarfing gene. The bushes are short and stocky, allowing farmers to plant more densely and harvest the cherries m Profil, w jakim wypadła podczas naszego cuppingu: orzechowo-kakaowy. El Salvador España orzechowo-kakaowy Daily delight! Finca España in the El Bálsamo region is a place where everything is done with intention. Volcanic soil, high elevation, and a stable microclimate allow the cherries to mature slowly, building flavor exactly as it should. On this farm, nothing is left to chance – from variety selection right down to precise processing. In the cup: caramel, milk chocolate, raspberries, and a fig finish. It’s the kind of coffee you don’t quite know how to classify. Classic at first glance, yet delightfully fruity. Clear sweetness, medium acidity, and a pleasantly comforting texture. An everyday co W filiżance, w naszych próbach w palarni, pokazała profil orzechowo-kakaowy. El Salvador San Jose La Majda Espresso słodki With love and respect It all began in 1966, when a group of smallholder farmers from El Salvador decided they could achieve more together. That’s how the San José de La Majada cooperative was formed, which today – after nearly 60 years of experience – stands as an absolute quality leader in the Sonsonate region. Their secret lies in volcanic soil, shade-grown cultivation, and a focus on specific varieties such as Bourbon and Pacas. Today, it is a tight-knit group of over 400 producers who combine long-standing traditions with modern technology. Their mission is simple: to deliver high-quality W filiżance, podczas naszego cuppingu, pokazała profil słodki – na pierwszy plan wysunęły się: karmel. El Salvador San Jose La Majda Filtr orzechowo-kakaowy With love and respect It all began in 1966, when a group of smallholder farmers from El Salvador decided they could achieve more together. That’s how the San José de La Majada cooperative was formed, which today—after nearly 60 years of experience—stands as an absolute quality leader in the Sonsonate region. Their secret lies in volcanic soil, shade-grown cultivation, and a focus on specific varieties such as Bourbon and Pacas. Today, it is a tight-knit group of over 400 producers who combine long-standing traditions with modern technology. Their mission is simple: to deliver high-quality coff W filiżance, w naszych próbach w palarni, pokazała profil orzechowo-kakaowy. Ethiopia Bench Maji orzechowo-kakaowy Drink at your own risk. I had some doubts that we might have booked too much coffee from the Bench Maji region, but these coffees are simply delicious. Archetypal Ethiopian coffees – a true benchmark. Ben, our importer, uses the name “Geisha Farm” alongside Bench Maji for the area where this coffee originates. That’s because the local farmers here mainly cultivate this specific botanical variety. Check out the fruits of their labor by brewing up this lot. The coffee delivers an intensely tropical flavor profile thanks to its processing method – an oxygen-restricted fermentation that lasted 96 Profil, w jakim wypadła w naszych próbach w palarni: orzechowo-kakaowy. Ethiopia Bombe kwiatowy Bombe, as always. This one’s a safe bet. All that’s left for us is deciding which processing method to go with each season. This year’s harvest led us to a natural process, meaning the whole coffee cherry is dried on raised beds right after picking. During that time, the seed absorbs the character of the entire fruit: sugars and minerals seep in, making the final cup super sweet, full-bodied, and jammy. Raspberries, Earl Grey, sweet citrus. Everything is exactly where it should be. The Sidama region is known for its sweet coffees, and Bombe is the name of a village within the Daye Bensa operat Na naszych degustacjach kawa wypadła w profilu kwiatowym – zgodnie z tym, czego można oczekiwać po tym typie kawy. Ethiopia Bombe Espresso orzechowo-kakaowy Spring is coming. A sweet natural for winter days. We already have one natural Ethiopia in our espresso lineup. But that’s a bit like having just one bike – sure, it works, but why not have two? 🙂 This Ethiopia is different from our regular offering because it’s got more of everything! Higher acidity? Maybe. But also a longer finish. The aroma bursts with orange and floral notes. It’s a great shot on its own, or a solid base for milk-based coffees. I encourage trying them cup by cup — one processing method, two shots from Ethiopia, two completely different adventures. Coffee Coffee Machines &a Na naszych degustacjach kawa wypadła w profilu orzechowo-kakaowym – zgodnie z tym, czego można oczekiwać po tym typie kawy. Ethiopia Gotiti orzechowo-kakaowy High standards The Gotiti Farm is located high up, at 2,150 meters above sea level in Wegida, Yirgacheffe. This is where Tigist, a family farm owner, cultivates his 2 hectares of land with the help of a dozen employees, employing up to 70 people during harvest time. Naturally processed coffee cherries are dried on 150 raised beds – all with care, passion, and, as a bonus, sunshine. This natural from Gotiti delighted us with its clean profile and aroma full of berries, tropical fruits, and citrus freshness. In other words: Ethiopia in a cup. We couldn’t resist – we simply had to have it! Coffee Profil, w jakim wypadła podczas naszego cuppingu: orzechowo-kakaowy. Ethiopia Idido kwiatowy The Vibe of Ethiopia (Just Stronger!) Idido is a classic that needs no introduction – but this time, we’ve turned up the intensity. Forget a polite cup of tea; this Anaerobic Natural version is a full-on fruit bomb that takes no prisoners. What’s all this about “aerobics”? Oh, sorry, anaerobics? In short, it’s anaerobic fermentation. Whole coffee cherries (Natural process) are placed in tightly sealed tanks with the oxygen removed. What does that do? Control: Bacteria and yeast work in specific conditions, producing unique esters. The result? A coffee with incredible depth, intense sweetness, W naszym cuppingu kawa wypadła w profilu kwiatowym – zgodnie z tym, czego można oczekiwać po tym typie kawy. Guiri’s Blue Espresso Blend orzechowo-kakaowy COFFEE ESPRESSO SPECIALITY – FEELING BLUE? NOT WITH THIS ONE! Blue Espresso Blend is HAYB’s classic creation. Despite being what you expect from a coffee flavour, it still turns its taste into a crazy avant-garde. Yup, we’re still talking about coffee! We combined beans from Brazil, Guatemala and Ethiopia to bring a lot of sweetness and smoothness to this one. As one of our sweetest blends, it’s delicious, smooth and groovy. The addition of Ethiopian beans introduces a bit of a fruity and tea notes – making it attractive with each sip. The base is almost like our renewed Yellow blend, yet trus Na naszych degustacjach kawa wypadła w profilu orzechowo-kakaowym – zgodnie z tym, czego można oczekiwać po tym typie kawy. Kenya Kabare Karani orzechowo-kakaowy Coffee from Kenya isn’t just a one-season hit — it’s an earworm. Washed Kenya – we know people who hear that and get goosebumps. I mean, I know them… and maybe you’re one of them too? Either way, what we’ve got here is a classic, jammy Kenyan coffee – one that shines beautifully hot and works wonders cold as well. The kind that never lets you down. I look at Google Maps and see this: the beans grew near Kenya’s highest peak – Batian – a mountain that’s the second-highest summit in Africa. Up to 1,200 meters above sea level, it’s covered in equatorial rainforest, and the highest parts are cappe W filiżance, w naszych próbach, pokazała profil orzechowo-kakaowy. Kenya Karimikui orzechowo-kakaowy Kenya, just perfect. Kenya Karimikui is a juicy explosion that greets you right away with a burst of redcurrant and sweet, almost jammy raspberry. It’s intensely fruity, yet carried with full elegance—the profile is clean, refined, and precisely structured. In the background, there’s a hint of black tea that adds lightness to the cup, while a caramel finish smoothly rounds out the acidity, making every sip feel perfectly balanced. This is Kenya in its most energetic and refined expression—an ideal choice for filter coffee when you’re looking for pure joy and harmony in the cup. Coffee Filter C W naszych próbach w palarni wypadła w profilu orzechowo-kakaowym. Kenya Kiamugumo orzechowo-kakaowy Your summer bestie She’s great, she’s reliable, she’ll never let you down but still can surprise you. This Kenya has everything we love in beans from this region, and it’s so good! This coffee comes from young plantations in the northeastern part of the Kirinyaga region, near the village of Ngariama, a region famous primarily for tea but is increasingly appreciated for the exceptional quality of its coffee. Fertile, volcanic soils and an absence of intensive agriculture give the coffee from this location a particularly pure and rich profile. The station is managed by the New Ngariama cooperati W filiżance, w naszych próbach, pokazała profil orzechowo-kakaowy. Kenya Kiangoi orzechowo-kakaowy The story of a coffee bean. Because classics need time. Instead of another personal tale, here are some facts straight from the origin. After harvest, the cherries are pulped and then fermented for 12–16 hours. Once fermentation is complete, the coffee is washed and soaked for another 24 hours. After that, the beans are spread out on raised drying tables. Workers often rake them to ensure even drying. During the hottest hours of the day, the coffee is covered to allow for slow drying. At night, cooperative members also cover our future coffee to protect the beans from moisture. The entire dryi W naszych próbach ta kawa wypadła w profilu orzechowo-kakaowym. Kenya Rungeto Kii (Espresso) orzechowo-kakaowy Taste the Gummiberry juice Espresso from Kenya for people who don’t like sour espresso. You’re welcome! I’m generally a calm person and few things bother me. When it comes to “food in general,” I don’t think there’s anything I don’t like. Except for one small thing – ACIDIC ESPRESSO! And here come the questions: how is that and why do we then offer coffee from Kenya as our roaster team’s choice for espresso. We recommend it because we don’t like acidic shots, but we do like raspberry juice. We like cherries and wild berries. Here, you’ll experience a high degree of juiciness, but supported by Profil, w jakim wypadła w naszych próbach: orzechowo-kakaowy. Mexico El Buho Espresso słodki Chiapas in a Cup If it weren’t for Andreas Kussmaul, this coffee wouldn’t exist. I would never have made it to the Chiapas region of Mexico – let alone to Los Altos, the northeastern highlands of the state, located about a two-hour drive from the capital, San Cristóbal de las Casas. Andreas was my guide, and today he’s one of the funniest friends I have. Even though he’s based far away in the state of Veracruz, we stay in close touch. Coffee-growing regions in Mexico are places where you really need some kind of clearance, or at least a Mexican passport, to feel safe. During the long hours on W naszych próbach ta kawa wypadła w profilu słodkim, z nutami: karmel. Mexico El Plátano orzechowo-kakaowy Without noise, but with tradition and a bang! Delicious, classic coffee with a juicy finish. Veracruz Marisol Ramírez Serrano, raised in a family of coffee veterans, has not left the beans for a moment since she was 19. She learned the trade from her father, but today she is the one who holds the helm – she manages the farm, conducts various research, roasts the coffee. At 1350 meters, El Plátano cultivates classics with respect for tradition, but also with an eye on the future. In the shade of larger trees, with the help of one permanent employee and a ten-person team of pickers, about 300 kg W naszych próbach kawa wypadła w profilu orzechowo-kakaowym – zgodnie z tym, czego można oczekiwać po tym typie kawy. Peru El Progreso orzechowo-kakaowy Buckle up! This coffee has been on quite a journey, and so have we. The itinerary includes: notes of tangerine, apple, and caramel. We sourced this lot from an importer we’ve worked with for years, Falcon Coffee, who often supplies us with truly solid coffees. The beans come from various farmers around La Coipa in the San Ignacio district. These producers harvest and process their own coffee, then dry it traditionally on a patio lined with sturdy plastic. The whole process goes something like this: after harvesting, the coffee cherries rest for 24 hours (yes, even coffee needs a break), then t Profil, w jakim wypadła na naszych degustacjach: orzechowo-kakaowy. Peru Ihuamaca orzechowo-kakaowy A Washed Coffee straight from Peru. Well, maybe we’re not posting “Make Washed Coffee Great Again” flags, but we’re always happy when a solid washed coffee shows up in our shop. We usually source coffees from Peru through an importer we’ve been working with since the very beginning of HAYB. All the samples we receive are high quality, and honestly, we’d love to be buying microlots from Peru by the container load. What you have in front of you now is a coffee from Clever Neyra, who inherited the land from his father, who had managed it for 22 years. Clever decided to let the land rest for five W naszych próbach w palarni ta kawa wypadła w profilu orzechowo-kakaowym. Rare 002/2025: Costa Rica Aquiares Eucalyptus Co-Fermented orzechowo-kakaowy Drank it – ordered it! I drank this coffee directly at the cupping in Aquiares – I reserved it for HAYB even before it was over! I have a weakness for coffees from this farm, and a special weakness for this particular one. But this coffee… I haven’t drunk something like this before, even though you may think that HAYB with fake fermentation coffees stands. Costa Rica doesn’t come first to mind when thinking of coffees processed like co-ferments. Diego, however, manages a farm that is the size of a small town. In addition to coffee, they produce cacao, bananas, oranges – but also essential oils W naszym cuppingu wypadła w profilu orzechowo-kakaowym. Rare 003/2025 Guatemala La Soledad Geisha Variety kwiatowy One in a million Okay, one in three. Three bags in Europe, and we have one of them. A postcard from Guatemala, sent three years ago. Three years ago, I was in Guatemala for the first time and met Rau Perez, a guy who grows coffee on his La Soledad farm. This coffee is unusual because it’s a Geisha variety, which isn’t common in Guatemala. Moreover, Geisha requires special treatment, and we get fewer cherries per plant than other varieties. We went a bit against the grain–the processing in this case is a classic washed process. The coffee is completely pure in flavor, elegant, with plenty of be Podczas naszego cuppingu wypadła w profilu kwiatowym. Rare 005/2025: Costa Rica Corazon De Jesus Geisha Variety orzechowo-kakaowy A really cool gift The biggest off-road of my life, coffee almost straight from Bad Bunny’s circle, and dinner with the whole family. Not bad at all. Ho Ho Ho — or maybe oh oh oh, because I could write a whole book about that coffee. Visiting that farm was my wet dream, I won’t lie. I had a certain image of the place and the people. After all, it’s a farm that wins the Cup of Excellence (basically the Olympics for coffee beans). The biggest roasteries in the world work with them. Top of the top. A total hit. We got the location where we were supposed to meet, the route was supposed to be a sho W naszym cuppingu kawa wypadła w profilu orzechowo-kakaowym – zgodnie z tym, czego można oczekiwać po tym typie kawy. Rare 005/2026: Colombia Quebraditas Sidra Washed orzechowo-kakaowy Competition, Rare, Unique, A Little Gem Call it whatever you want. I knew this would be our birthday coffee from the exact moment I saw I had a chance to try it. Cupping only confirmed it. We have two versions of the same botanical variety—Sidra. Here, in the washed process, you’ll find plenty of notes reminding you of raspberries, herbs, and tropical fruits. We owe this to the processing method, which went as follows: Rigorous casting: Over 80% of perfectly ripe cherries, additionally verified in a water floatation test (floating). Double oxidation: First, 16 hours in barrels, then mechanical W naszych próbach wypadła w profilu orzechowo-kakaowym. Rare 006/2026: Vietnam Quang Tri orzechowo-kakaowy No stopping us now! Here comes the second drop of this year’s weirdest coffee. We’ve already brought you Liberica processed as an anaerobic natural, and now it’s time for Black Honey. This processing smoothed out the coffee’s profile a bit and added extra sweetness, but make no mistake – it’s still wild! In the cup, you’ll get plenty of notes that personally remind me of stevia and a sweet tropical fruit along the lines of guava or papaya. It’s seriously intense! 96B – the exporter we source these lots from – is a true pioneer when it comes to non-Arabica coffee species. Founded in 2016 by Han Podczas naszego cuppingu kawa wypadła w profilu orzechowo-kakaowym – zgodnie z tym, czego można oczekiwać po tym typie kawy. Rare 007/2026: Honduras Evin Moreno palony Evina’s Geisha Finca La Montañita is Evin and Alma Moreno’s farm, hidden in the lush greenery of the village of El Cedral in the Santa Barbara region. Its owner, Evin, is a third-generation coffee farmer and a proud continuation of a beautiful coffee tradition. The Moreno family was the first in the area to plant and cultivate coffee—previously, this region was associated strictly with vegetable farming. In 2012, during the economic crisis, Evin and his wife Alma decided to leave for Spain. They rolled up their sleeves and worked hard to get their finances back on track. They succeeded! Thanks W naszych próbach kawa wypadła w profilu palonym – zgodnie z tym, czego można oczekiwać po tym typie kawy. Rwanda Cyiya orzechowo-kakaowy A coffee like a record that never gets old. We savor its nuances like we would listen to our favourite LP for the hundredth time There are coffees that never get old. Like coffees from Colombia, for example–here we’ll see a full range of botanical varieties and processing. And from Rwanda, we always get Red Bourbon, usually natural or washed (although we have something crazy in store for you, but more on that another time!). But here we have a promise of satisfaction, an album we know and return to. A juicy, clean brew. Lots of fruits with a milky finish. Everything is in the right place. Noth W naszych próbach w palarni ta kawa wypadła w profilu orzechowo-kakaowym. Rwanda Muhondo orzechowo-kakaowy Welcome back. I can’t even count how many times we’ve had this coffee in our lineup. Every year, it brings a smile to our faces and recalls memories of my first trip to another continent. Before going to Rwanda, I was prejudiced—someone from the coffee industry told me that the washing stations there look neglected and are a complete mess. Every washing station we visited and work with proved otherwise. I spent a few days at each place and was deeply impressed by the precision with which every lot of coffee is processed. It really translates into quality. Muhondo is a sure bet that we buy ever Podczas naszego cuppingu ta kawa wypadła w profilu orzechowo-kakaowym. Rwanda Murundo orzechowo-kakaowy Coffee with a Funky Beat A few months ago, our Head of Academy, Marek Witak, had the chance to visit Rwanda and meet the man responsible for growing and processing this very coffee. It brings a tear to the eye! Willy is an awesome guy, packed with passion, faith, and energy to test new cultivation methods. This season, we have two coffees from him, sourced from two different plots on his farm: first up is Murundo, and we’ve got Mahembe waiting in the wings for you. Willy experimented with anaerobic fermentation here. So, what’s this whole “anaerobic” thing about? In this process, the coffee fe W filiżance, na naszych degustacjach, pokazała profil orzechowo-kakaowy.
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