COFFEE PLANT

Pocket-sized drip filter with the FLOW Brownie blend inside — 10 sachets of 11g each, a portable way to brew specialty coffee anywhere. Source: coffeeplant.pl

Dessert chocolate, cocoa, nuts

A washed lot from the well-known Aricha station in Yirgacheffe, fermented 36–48 hours and dried 12–15 days on raised beds. Classic floral, fruity, tea-like Yirgacheffe character with an added hoppy edge. Sourced from about 600 local producers. Source: coffeeplant.pl

Jasmine, apricot, hops, tea

A natural from the Banko Gotiti station in Yirgacheffe that resists the usual "fruity natural vs. floral washed" split — high sweetness and clear strawberry sit alongside bright florals and citrus. Fruit is dried whole on raised African beds for 12–15 days. Sourced from roughly 650 local producers farming at 1,900–2,100 masl. Source: coffeeplant.pl

Intense florals, strawberry, refreshing citrus

A natural from the Guji region, shade-grown at 1,500–2,200 masl by many smallholders, decaffeinated using the CO₂ method — one of the gentlest processes, preserving most flavor and aroma compounds. Retains Guji's floral character, natural sweetness and citrus freshness. Source: coffeeplant.pl

Delicate florals, honey, citrus

An all-Ethiopian blend built around florals — jasmine and violets with yellow fruit and a light citrus edge, medium acidity and a crisp finish. Source: coffeeplant.pl

Jasmine, violets, green tea, citrus

A dessert-leaning blend of Indian Ratnagiri and Brazilian Lua Roxa arabicas — smooth, sweet, and full of milk chocolate, roasted nuts and caramel, like drinking a brownie. Source: coffeeplant.pl

Milk chocolate, caramel, roasted nuts

A bright, light blend of Kenyan and Ethiopian coffee built for cold brew — Kenya brings clear citrus energy and structure, Ethiopia adds tea-like lightness and stone fruit. Source: coffeeplant.pl

Refreshing citrus, stone fruit, tea

Washed Kenyan and Ethiopian coffee combined for an intensely juicy, classic African cup — stone fruit, lemon and black tea. Source: coffeeplant.pl

Stone fruit, lemon, black tea

Natural-processed Ugandan and Rwandan coffee blended into a tropical, full-bodied cup of mango and passion fruit, sweet stone fruit and a light citrus lift. Source: coffeeplant.pl

Mango, passion fruit, plum, apricot

A decaf blend of Ugandan and Mexican coffee with a dense, sweet base — cocoa and milk chocolate notes with a light plum and red apple accent. Source: coffeeplant.pl

Peanuts, milk chocolate, florals, dried fruit

Ethiopian and Rwandan coffee blended for a juicy, harmonious cup of strawberries, blackberries and blueberries with a subtle milk chocolate backbone. Source: coffeeplant.pl

Strawberry, blackberry, blueberry, milk chocolate

Grown by Arnaldo López on his 12.6-hectare farm and processed at Ayarza Cherry Mill in Santa Rosa. Cherries from the highest trees on the farm ferment for 120 hours in sealed bags before drying, giving a smooth, sweet, gently fruity cup rather than an aggressively funky one. Source: coffeeplant.pl

Marzipan, dried apricot, blackberry, milk chocolate

A classic washed Kenya — intense, juicy and vibrantly acidic. Blackcurrant meets orange, kiwi and lemon, with a faint tomato-like character underneath that adds the region's signature twist. Grown by around 1,050 smallholders on plots above 1,800 masl and processed at the Gikirima station, one of five run by Kibugu Farmers Cooperative Society. Source: coffeeplant.pl

Blackcurrant, orange, kiwi, lemon

A lot from smallholders in Gaitania, Tolima, put together by Azahar Coffee Company. 38 hours of fermentation and eight days of covered drying on raised beds give an intense, funky natural profile — ripe pineapple, orange and grapes up front, dark chocolate in the finish. Source: coffeeplant.pl

Ripe pineapple, orange, dark chocolate, grapes

The low-caffeine sibling of FLOW Brownie — heavily chocolatey with a nutty twist, cocoa and milk chocolate dominate at reduced caffeine content. Source: coffeeplant.pl

Milk chocolate, cocoa, hazelnuts

Low-caffeine cold brew blend of Brazilian, Kenyan and Rwandan coffee — fresh citrus and berry notes up front, rounded out with caramel sweetness. Source: coffeeplant.pl

Citrus, berries, caramel

Part of the low-caffeine LOW line — white chocolate aroma with subtle berries, balanced body, high sweetness and very gentle acidity at reduced caffeine content. Source: coffeeplant.pl

Blueberry, raspberry, white chocolate, citrus

Bourbon from La Tribu, a producer organization of 65 women farming in Jaltenango and the Sierra Madre of Chiapas. Washed and patio-dried, then decaffeinated in Veracruz using the Mountain Water Process. A clean, balanced cup with toffee, lemon, plum and spice. Source: coffeeplant.pl

Toffee, lemon, plum, spice

100% Red Bourbon washed at Birembo washing station in western Rwanda, sourced from around 600 smallholders. Sold as a drip bag. A sweet, fruit-forward cup with strawberry, mango, apricot and cocoa. Source: coffeeplant.pl

Strawberry, mango, apricot, cocoa

Red Bourbon from Kigoma in Huye district, dried whole on raised beds for 10–14 days for a juicy, fully natural profile. Prepared at Horizon Supreme Washing Station, revived by owner Fidele in late 2018 after years of inactivity. Source: coffeeplant.pl

Strawberry, yellow plum, citrus, almonds

From Mondul Estate, part of the historic Burka Estate near Arusha, founded in 1899 and under Swiss ownership since 1929 — one of the region's longest continuously operating farms. Shade-grown, fully washed, with a clean, light profile: bright lemon acidity, delicate florals and a tea-like finish. Source: coffeeplant.pl

Stone fruit, florals, tea, lemon

A natural from the Rwenzori foothills in Kasese district, dried 20–24 days on raised beds with repeated hand-sorting. Full, dessert-like profile built for espresso — white chocolate, stone fruit, currant and toffee. Source: coffeeplant.pl

White chocolate, stone fruit, currant, toffee

Prepared by The Coffee Garden from cherries sourced through 203 producers in Kabarole district. A natural built around meticulous re-sorting of beans that would normally be relegated to lower grades despite good cup quality, giving a dense, sweet profile of ripe mango and dark chocolate with balsamic and rum notes. Source: coffeeplant.pl

Ripe mango, balsamic, rum, dark chocolate