Roasteries / Hard Beans Coffee Roasters
Hard Beans Coffee Roasters
Opole, Poland
The first specialty coffee roastery in Opole, Poland. Hard Beans traces its roots to Kofeina Art Cafe, opened in Opole in 2009 and later recognized by the Specialty Coffee Association Poland as the country's best specialty cafe. Roasting under the Hard Beans Coffee Roasters brand began in 2017, built on quality direct-trade sourcing, full transparency about origin and roast process, and its own in-house coffee research lab (Akademia Kofeiny, founded 2013). Supplies both B2B (cafes, restaurants, offices, other roasteries) and B2C customers from its Opole roastery, warehouse, and retail shop.
24
coffees
Poland
base
Location
Hard Beans Coffee Roasters — Opole Roastery & Shop
ul. Armii Krajowej 35, 45-071 Opole, PolandMon-Fri: 9am-4pm
+48 735 907 752Coffees
24 coffees
Red apple, nutty cookies, toffee
An everyday blend of 70% natural Brazil from Alta Mogiana (Jeriquara) for body and chocolate, with 30% washed Ethiopia from Bitta Farm in Kaffa (1,900-2,050 m) for red fruit and a floral finish.
Milk chocolate, red fruit, floral finish
"Coffee for work and after work": a natural from the COCAPEC cooperative and Mogiana producers around Franca, on the São Paulo-Minas Gerais border. Sweet, chocolatey and nutty, and simply good every day.
Walnut, chocolate
A tiny natural lot (two sacks, 120 kg) from the Karimikui factory on the southern slopes of Mt. Kenya, run since 1966 by the Rungeto cooperative, whose 2,200-plus members farm about 0.1 ha each alongside tea and livestock. Naturals are still rare in Kenya: red fruit, cherry, grapefruit and a whisky-like depth.
Red fruit, cherry, grapefruit, whisky
The washed AB Top grade from Karimikui, which collects cherries from 2,200-plus smallholders around Gituba and Kithure on Mt. Kenya's volcanic soils. Fruity but orderly: grapefruit, berries and rhubarb with clear sweetness and a black-tea finish. Very good as pour-over.
Grapefruit, berries, rhubarb, black tea
A sugarcane-process decaf from El Vergel, the Bayter family farm in Tolima that grew avocados from 1995 before turning to coffee in 2009 and now grows more than 28 varieties and researches controlled fermentation. Red fruit and spice with high sweetness.
Red fruit, spice, high sweetness
Strawberry, orange, passion fruit
New: Red fruits, mango, cinnamon, caramel, chocolate
Dark chocolate, walnuts, sponge cake
Chocolate, nuts, cocoa
Chocolate, nuts, marzipan
An unusual pairing: the East African SL28 grown in Costa Rica's West Valley by Eduardo Durán and his sons Barney, Kendall and Arnold at their family micromill in Sarchí, where Barney runs processing and drying. A classic natural with cherry, melon and vanilla.
Cherry, melon, vanilla
Chocolate, caramel, red apple, citrus
A classic espresso with a tropical twist from Hard Beans' Rarytas line: washed Colombian Caturra/Tabi from Palestina, Huila, with washed Ethiopian JARC selections from Kaffa. Desiccated coconut, florals and citrus.
Desiccated coconut, florals, citrus
Milk chocolate, red fruits, floral finish