Poland is seeing a rapid growth in specialty coffee
Poland, a place where the term "specialty coffee" was once as rare as a unicorn sighting. However, in just a few short years Poland has transformed into a bustling hub of coffee connoisseurs and talented roasters. If you've haven't heard about Poland's recent coffee revolution, this curated set is your golden ticket to uncover the nation's well-kept secrets and sip your way through its hidden wonders.
HAYB, short for "How Are You Brewing," represents a unique venture for coffee enthusiasts. Run by a father and son, Robert & Wiktor Borowski, HAYB maintains a robust social commitment. While providing an irresistible flavour profile, HAYB prioritises quality, starting from hand-harvested beans on specialised small farms, they also engage in initiatives such as an annual coffee special for International Women's Day showcasing their social consciousness.
In a world with numerous roasters in Warsaw, HAYB distinguishes themselves its meaningful contributions to social causes. We are very pleased to be collaborating with them and are excited to have their one-of-a-kind Costa Rican coffee from their premium ‘Speciality Single Origin' range!
El Churro (Speciality Single Origin)
Red Wine, Plums & Mandarins
Origin: Costa Rica
Roast Type: Filter
Variety: H1 Centroamericano
Farm: Aquiares Estate
Aquiares Estate is the largest farm in Costa Rica and home to 1800 people. It’s an example of innovation and a model for sustainable, equitable production.
Centroamericano H1 is a rare F1 hybrid variety generated by crossing the Sarchimor T-5296 and a wild Rume Sudan. This variety was especially selected for “Churro” Anaerobic Natural processing because of its high mucilage content. The sorted cherries are wrapped in heat-capturing heavy duty plastic which is rolled into cylinders (resembling churros) and sealed to create an anaerobic environment for fermentation. The wrapped cherries are placed inside of the mill’s greenhouse where they are heated by the sun and are fermented for a minimum of 3 days. The fermented cherries are then sun-dried for 15 days.
The second roaster from Warsaw, the capital and largest city of Poland, is our first discovery roaster this month. Trigger was born in 2022 and with its co-owner Mateusz Derkacz (2023 Polish Roasting and Cup Tasters Champion) as head Roaster, has quickly become a noteworthy roastery in Poland. In their own words “Our aim is to strengthen the coffee community by connecting consumers with producers, who play a huge part in the quality and sensory experience of coffee. We strive for the most sustainable development possible and promote ethical sourcing.”
Trigger caught our eye with their very cool design and approach, but they really captivated us with the skillful roasting profile for their clean & juicy Guatemala coffee.
Hector Ovalle cultivates coffee on his farm, Finca El Oregano in Huehuetenango. Huehuetenango lies at a nexus of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico and cool air rushing down from the Cuchumantanes Mountains. The high altitude provides the ideal conditions for cultivating specialty coffee and is producing the sparkling acidity and distinctive fruit flavors. The warm days and cool nights help concentrate sugars for sweet & dense cherry.
Hector selectively handpicks ripe, red cherry and processes it on his farm. He lays cherry on raised drying beds to sundry and rakes drying parchment frequently to ensure even drying. It’s hard work as it takes approximately 25 days for cherry to dry.
After extensive international exposure to diverse coffee cultures, Wojciech Kamiński returned to Poland, inspired to create a coffee space that goes beyond serving quality brews. His first project, a cafe hub for connection and shared moments, quickly gained recognition for its commitment to excellence and innovation.
In 2023, driven by a hands-on approach to coffee production and a dedication to sustainability, Wojciech founded MIGA Coffee Roasters in Racibórz. As a certified Arabica Q Grader and WCEP SCA Judge, MIGA embodies Wojciech's vision for positive contributions to the planet and coffee farmers through fair practices and transparency. Miga is one of this month’s discovery roasters and we are delighted to include their superb Ethiopian natural coffee.
Duwancho is a fruit found in the Keramo area of Sidama State. This coffee is a micro-batch from the Keramo area and has been named "Duwancho" due to its amazing fruity cup profile.
Daye Bensa farmers in the Keramo village area have made great contributions to cherry production. This batch, like many of the micro lots produced by Daye Bensa, are small, limited productions, allowing the company to truly prioritize quality over volume in this case.
Immediately after the coffee is received at the washing station, it is sorted using the floating "water" method in terms of quality and density. Floating fruits (unripe) are separated from ripe cherries. The ripe cherry is then transferred to tables and dried for 13-15 days.
Audun Sørbotten, originally from the Norwegian coffee scene, established Audun Coffee in Poland in December 2014 after working with Solberg & Hansen in Oslo from 2006 to 2013. His success in coffee roasting competitions is evident, with a notable achievement in 2015 when he secured both the Norwegian coffee roasting championship and the World Coffee Roasting Championship in Gothenburg, Sweden, just two weeks apart.
His co-worker, Mateusz Karczewski, also clinched victory in the Polish Roasting Competition and secured 3rd place in the World Coffee Roasting Competition held in Taipei, Taiwan in 2019. This dynamic team has been creating some really beautiful coffees over the years and it’s precisely why we have them in our set for a second time.
Producer Jaime Urías got into coffee early in life and worked at the farm with his father who passed away when Jaime was only 18. The following harvest season, the coffee crop was nearly decimated by rust but Jaime made a commitment to his mother to make the farm work and recover. Determined to secure his farm’s future, he gradually acquired expertise in coffee cultivation and processing while pursuing an education in agronomy, specializing in coffee plants.
In 2018, they achieved a significant milestone by producing their first micro-lot, which received a cupping score of 85, but their determination drove them to aim for even higher quality in the upcoming harvest. Their coffee holds FTO certification and the farm proudly bears the Rain Forest Alliance certification.