Roasteries / COFFEE PLANT
COFFEE PLANT
Warsaw, Poland
COFFEE PLANT is a specialty coffee roastery based in Opacz-Kolonia near Warsaw, Poland, sourcing beans from small producers across Latin America, Africa and Asia. Coffee is roasted in-house and sold as single origins, blends (the fruit-forward FLOW line and low-caffeine LOW line) and drip bags, with a focus on transparent sourcing and sensory quality.
34
coffees
Poland
base
Location
COFFEE PLANT Roastery
ul. Stanisława Bodycha 39, 05-816 Opacz-Kolonia, PolandMon–Fri: 09:00–16:00 · Sat–Sun: Closed
+48 533 096 666Coffees
34 coffees
A natural from Brazil's Cerrado, roasted as a sweet, easy-going single-origin espresso with a classic nutty Brazilian character.
Nutty, sweet
A natural Brazil from Mogiana for espresso and milk drinks: sweetness balanced by a light green-apple note and hazelnut, with chocolate and caramel.
Green apple, hazelnut, chocolate, caramel
A classic, intense espresso blend of Brazil and India: Brazilian sweetness with the depth of Indian beans. Chocolate, cocoa, dried fruit and a gentle nutty aroma; full, dense and creamy.
Chocolate, cocoa, dried fruit, nuts
A light, sweet 74110/74112 from smallholders in the Gedeb district, grown at about 2,200 m. After pulping the beans ferment without added water, then dry on raised beds for 10–15 days. Ripe peach, flowers and honey; orange marmalade and a touch of jasmine; silky, tea-like body with low citrus acidity.
Peach, honey, orange marmalade, jasmine
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
A carbonic-maceration lot from smallholders delivering to the Uraga Washing Station in Guji, the third year COFFEE PLANT has bought it. Peach, ripe pineapple and rose, then strawberry, stone and tropical fruit; medium body, apple-like acidity and a creamy, slightly buttery texture.
Peach, pineapple, rose, strawberry, tropical fruit
An intense 74114 from more than 600 smallholders around Buku Sayisa in Guji, grown at 1,900–2,300 m. Whole cherries ferment in sealed tanks before drying whole on raised beds. Sweet berries and ripe strawberry, orange and a gentle winey edge; high sweetness and a long fruity finish.
Blueberry, strawberry, orange, winey
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
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
A balanced espresso blend where floral notes meet milk-chocolate sweetness and a refreshing candied-lemon accent, with a smooth texture.
Floral, milk chocolate, candied lemon
A decaf espresso blend of coffees from different processes: chocolate in the cup, plum in the aroma and a subtle caramel finish. Good with milk or plant drinks.
Chocolate, plum, caramel
A washed single-origin espresso from Huehuetenango: sweet and chocolatey with refreshing citrus, dried fruit and grapefruit.
Chocolate, citrus, dried fruit, grapefruit
A dense, sweet Honduran espresso with nuts, cane sugar and chocolate and almost no acidity; a darker roast that suits milk drinks, black coffee, moka pots and bean-to-cup machines alike.
Nuts, cane sugar, chocolate
A blend of Robusta and a classic natural Brazil: thick dark chocolate with almond and roasted nuts. Built for espresso and dense, sweet milk drinks.
Dark chocolate, almond, roasted nuts
A fruit-forward espresso blend: grapefruit in the aroma, jammy blackcurrant sweetness in the cup and a soft cocoa depth. Intense but balanced.
Grapefruit, blackcurrant jam, cocoa
A classic fully washed Kirinyaga from the Nguguini washing station, SL28, SL34 and Ruiru 11 grown at 1,600–1,650 m. Lime and gooseberry freshness balanced by caramel and sugar, like a lightly sweetened lemonade; medium body, high complex acidity.
Lime, gooseberry, caramel, lemonade
100% Tabi from Wilmer Cubillos's Finca El Rosal in Huila. A two-stage washed process: whole cherries ferment for 18 hours, then the depulped beans for another 6. Orange, white flowers and stone fruit in the aroma; apple, honey and biscuit in the cup, with medium body and acidity and a long fruity finish.
Orange, white flowers, apple, honey, biscuit
A washed single-origin espresso from Finca Los Robles in Huila: dense milk chocolate with red-wine notes and a fruity acidity that keeps it fresh, in milk or as a fruity espresso.
Milk chocolate, red wine, fruity acidity
The reduced-caffeine version of FLOW Blossom from the LOW line: delicate florals and stone fruit over a light chocolate base, with jasmine and acacia in the cup. Light, tea-like body, gentle fruit acidity and moderate sweetness.
Jasmine, acacia, stone fruit
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 COFFEE PLANT's LOW line of reduced-caffeine filter blends. Chocolate, citrus and stone fruit in the aroma; white chocolate, citrus and subtle stone fruit in the cup, balanced, with a lightly sparkling acidity.
White chocolate, citrus, stone fruit
The reduced-caffeine version of FLOW Jungle Fruit from the LOW line: tropical fruit, stone fruit and chocolate, with pineapple, passion fruit and apricot. Intense and very sweet, with high body, low smooth acidity and a long fruity finish.
Pineapple, passion fruit, chocolate, apricot
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
A natural Red Bourbon from small farms in Nyamasheke that drinks more like a washed coffee. Citrus and cocoa, then apple, plum, lemon and dark chocolate; light, tea-like body with low but complex acidity.
Citrus, cocoa, apple, plum, dark chocolate
100% Red Bourbon from the Ischema station in Rusizi, western Rwanda, supplied by about 674 smallholders. Floated, sorted cherries are dried whole on raised beds for 12–20 days. Ripe strawberry, honey, citrus and cherry; medium body, low acidity and high sweetness.
Strawberry, honey, citrus, cherry
A decaffeinated Red Bourbon from hundreds of small farms around Kanjongo at 1,830–1,950 m. Light and tea-like with clear sweetness: apple and lemon zest with milk chocolate and a gentle fruit acidity.
Apple, lemon zest, milk chocolate, tea
A sweet, velvety espresso blend: milk chocolate with raspberry, rose and sweet strawberry. Works solo and with milk.
Milk chocolate, raspberry, rose, strawberry
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
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