Specialty Coffee

Specialty coffee, hand-roasted in our roastery in Karpacz, at the foot of Śnieżka. Four origins, each with a different character: from nutty-chocolatey Brazil to fruity Ethiopia. Whole bean or ground for your brewing method.
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Nasza kawa speciality to starannie wyselekcjonowane ziarna z plantacji w Brazylii, Etiopii i Gwatemali, wypalane ręcznie w Karkonoskiej Palarni Kawy w Karpaczu. Każda partia przechodzi podwójną selekcję — przed i po paleniu — pod okiem naszego Mistrza Palenia.

Kawa speciality (specialty coffee) to ziarna, które uzyskały minimum 80 punktów w 100-punktowej skali SCA (Specialty Coffee Association). To gwarancja braku defektów i wyjątkowego profilu smakowego. Nasza Gwatemala Huehuetenango osiągnęła aż 85 punktów — to kawa na poziomie wybitnym.

Co wyróżnia kawę Laboranta? Przede wszystkim miejsce palenia. Karkonosze to nie tylko malownicze góry, ale też tradycja karkonoskich laborantów — dawnych zielarzy, którzy z precyzją i pasją odkrywali właściwości naturalnych produktów. Tę filozofię przenosimy na naszą kawę.

Jeśli dopiero zaczynasz przygodę ze speciality, polecamy naszą kawę z Brazylii — jej łagodny, orzechowo-czekoladowy profil jest najbardziej przystępny i sprawdzi się w każdej metodzie parzenia.

Szukasz czegoś bardziej złożonego? Etiopia Yirgacheffe zaskoczy Cię nutami kwiatowymi i cytrusowymi — idealna do dripa i Chemexa. A jeśli cenisz pełne, syropowe body z owocowymi akcentami, Gwatemala Huehuetenango to Twój wybór.

Każdą kawę oferujemy w wersji ziarnistej i mielonej — wybierz stopień palenia, który najbardziej Ci odpowiada, i ciesz się smakiem karkonoskiej przygody w swoim kubku.

Nie wiesz co wybrać? Zobacz nasze bestsellery lub zamów zestaw prezentowy, w którym znajdziesz kilka naszych kaw do porównania. Nasze kawy idealnie komponują się też z herbatami rzemieślniczymi — idealne połączenie na prezent.

Frequently Asked Questions
What is specialty coffee and how does it differ from regular coffee?

Specialty coffee refers to the highest quality beans, scoring a minimum of 80 points on the SCA (Specialty Coffee Association) 100-point scale. Unlike mass-produced coffee, specialty coffee is hand-selected, free of defects, and offers unique, complex flavor profiles—from nutty and chocolatey notes, through floral, to fruity. Supermarket coffees are typically roasted very dark, which masks defects and results in a uniform, bitter taste. Specialty coffee is roasted lighter to bring out the natural character of the bean.
Where does Laboranta coffee come from and where is it roasted?

Our beans come from plantations in Brazil (Montiqueira Mountains region), Ethiopia (Yirgacheffe), and Guatemala (Huehuetenango). After careful selection, they arrive at our artisan roastery in Karpacz, at the foot of Sniezka Mountain in the Karkonosze. Each batch is hand-roasted in small quantities, and the roasting process is supervised by our Master Roaster, who performs additional bean selection before and after roasting.
How to brew speciality coffee at home?

The brewing method depends on the type of coffee. Our general tips: water temperature 90-96°C (not boiling hot!), a ratio of approx. 60g of coffee per 1 liter of water, and - most importantly - grind the beans just before brewing. For light roasts (e.g., Ethiopia), we recommend pour-over methods: dripper, Chemex, or Aeropress. Darker roasts (e.g., Brazil) will work great in an espresso machine or moka pot.
What is the difference between whole bean and ground coffee?

Whole bean coffee retains its aroma and freshness much longer—you grind it just before brewing, which gives the best flavor. This is the best option if you have a grinder. Ground coffee offers convenience—it's ready to use immediately, ideal if you don't have a grinder or want to quickly brew coffee in a moka pot or French press. In both versions, we offer the same specialty quality. If you choose ground coffee, try to use it within 2-3 weeks of opening.
How to store coffee to keep it fresh?

Store coffee in an airtight container or package, in a cool and dark place—but not in the refrigerator, as moisture can harm coffee beans. Avoid direct sunlight. Our packaging has a one-way valve that releases CO₂ without letting air in. After opening, whole bean coffee retains optimal flavor for about 3-4 weeks, and ground coffee for about 2 weeks.
What does an SCA score, e.g. 85 points, mean?

The SCA (Specialty Coffee Association) is an international standard for evaluating coffee quality. Certified tasters (Q-Graders) assess coffee based on aroma, flavor, acidity, body, sweetness, balance, and aftertaste. Coffee that scores 80+ points out of 100 receives speciality status. Our Guatemala Huehuetenango, with a score of 85 points, is in the excellent coffee segment. For comparison, supermarket coffees are usually not subjected to this evaluation at all.
What specialty coffee is best for an espresso machine?

For your espresso machine, we recommend our coffee from Brazil (Montiqueira Mountains region) — its mild, nutty-chocolate profile and medium roast yield a thick crema and full body, perfect for espresso, cappuccino, and latte. Guatemala Huehuetenango also works well, especially if you prefer more complex flavors in your espresso. Grind the beans finely (espresso setting on your grinder).
Which specialty coffee for a moka pot or pour-over methods?

For a moka pot, Brazil (Montiqueira Mountains region) is excellent — it will give a strong, distinctive brew without excessive bitterness. For pour-over methods (dripper, Chemex, Aeropress, French press), we recommend Ethiopia Yirgacheffe — light roasting brings out its floral and citrus notes, which are beautifully pronounced in these methods. Choose your grind size according to the method: coarse for French press, medium for dripper, fine for Aeropress.
Is specialty coffee worth the price?

Absolutely. Specialty coffee costs more than mass-produced coffee, but the difference in taste is enormous. You pay for: manual selection of defect-free beans, controlled growing conditions, fair wages for farmers, artisanal small-batch roasting, and full transparency of origin. Per cup, specialty coffee costs approximately PLN 1.50-2.50—less than a takeaway coffee, and tastes significantly better.
How to choose specialty coffee as a gift?

We recommend our gift sets, which allow the recipient to try several coffees and choose their favorite. The Mini set contains samples of our coffees, Classic is a full-sized package with accessories, and Premium is a complete coffee experience. Each set is elegantly packaged with a Laborant wax seal.

A Guide to Specialty Coffee
What is specialty coffee and where did it come from?

The term "specialty coffee" was first used by Erna Knutsen in 1974 in the industry magazine Tea & Coffee Trade Journal. She used it to describe high-quality beans, grown in unique microclimates, which stood out with a taste entirely different from mass production. Since then, the idea of specialty coffee has undergone a massive evolution and today constitutes a distinct segment of the coffee market with its own standards, certifications, and culture.

For coffee to be labeled specialty, it must undergo a rigorous sensory evaluation performed by certified Q-Graders — experts accredited by the Coffee Quality Institute. They evaluate coffee on a 100-point SCA (Specialty Coffee Association) scale, assessing parameters such as aroma, flavor, acidity, body, sweetness, balance, uniformity, and aftertaste. The minimum score is 80 points — coffees below this threshold do not qualify as specialty. Coffees scoring 85+ are considered outstanding, and above 90 — exceptional on a global scale.

In practice, this means that specialty coffee is free of defects (a maximum of 5 minor imperfections per 350g sample), has a uniform bean size, moisture content between 9-13%, and — most importantly — offers a clean, complex flavor profile. This is a radical difference compared to mass-produced coffees, which are roasted very dark precisely to mask defects and unify the taste. In specialty coffee, light and medium roasting allows the natural character of the bean to emerge — fruity, floral, nutty, chocolate, or caramel notes that are hard to find in supermarket coffees.

At the Kawa Laboranta roastery in Karpacz, we employ a double selection of beans — before and after roasting — to ensure that only the highest quality beans make it into your package.
Brazil, Ethiopia, Guatemala — comparing our coffees

Each of our three specialty coffees has a completely different character, resulting from the region of cultivation, botanical variety, and processing method. Here's a detailed comparison:

Brazil Specialty Coffee is our most approachable offering. It comes from the Montiqueira Mountains region, where the Yellow Catuai variety ripens at an altitude of 900-1300 meters above sea level. The flavor profile is mellow, nutty-chocolatey, with notes of caramel and a delicate sweetness. The body is full and creamy, and the acidity is low. It's a versatile coffee — suitable for any brewing method, from espresso to French press. Ideal for those just starting their specialty coffee journey or preferring a classic, non-aggressive coffee taste. A medium roast brings out its maximum sweetness.

Ethiopia Yirgacheffe coffee is a completely different experience. Ethiopia is considered the birthplace of coffee — this is where wild Arabica varieties of unparalleled complexity grow. The Yirgacheffe region (1700-2200 meters above sea level) yields coffee with distinct floral notes (jasmine, bergamot), citrus notes (lemon, orange), and a tea-like texture. The acidity is bright and refreshing, and the body is light and clear. A light roast allows these delicate notes to fully resonate. This coffee is for those who appreciate complexity and are ready for flavors far removed from traditional "bitter coffee." It tastes best prepared using pour-over methods — dripper, Chemex, or Aeropress.

Guatemala Huehuetenango coffee is our gem with an SCA score of 85 points. The Huehuetenango region in northwestern Guatemala, at an altitude of 1500-1800 meters above sea level, produces coffee of exceptional complexity. In the flavor profile, you'll find floral, honey, lime, orange notes, and subtle cherry accents. The body is juicy and syrupy, and the acidity is bright but well-balanced. This coffee is for experienced coffee connoisseurs looking for a multi-dimensional flavor experience. The Caturra, Catuai, and Bourbon varieties give it a complexity you won't find in mass blends. It performs excellently in both espresso and alternative brewing methods.

In short: Brazil = mellowness and comfort, Ethiopia = floral complexity, Guatemala = syrupy harmony. We recommend trying all three and discovering which one is yours.
The complete guide to brewing speciality coffee at home

Specialty coffee reacts to brewing methods much more strongly than mass-produced coffee. Slight changes in water temperature, grind, or proportion can completely alter the taste in the cup. Here are our proven tips for the most popular methods:

Espresso (espresso machine): Grind the beans finely (powdered sugar consistency). Dose 18-20g of coffee, extraction time 25-30 seconds, water temperature 90-94°C. Recommended coffee: Brazil – will give a thick crema and full body. Guatemala Huehuetenango will also work great, yielding a more complex espresso with fruity accents.

Moka pot: Medium-fine grind (between espresso and filter). Fill the basket with coffee without tamping. Use hot (not boiling) water in the bottom chamber – this will result in a gentler extraction. Remove from heat as soon as the coffee starts to gurgle. Recommended coffee: Brazil – will produce a strong, distinct brew without excessive bitterness.

Dripper (V60, Kalita): Medium grind (sea sand consistency). Ratio 15g coffee to 250ml water. Water temperature 92-96°C. Technique: first bloom – pour 30-40ml of water and wait 30-45 seconds for the coffee to "breathe" (release CO₂). Then pour water in a spiral motion in 2-3 increments. Total brewing time 2:30-3:30 minutes. Recommended coffee: Ethiopia Yirgacheffe – the dripper brings out its floral and citrus notes.

Chemex: Medium-coarse grind (coarser than for a dripper). Ratio 30g coffee to 500ml water. Technique similar to a dripper, but Chemex filters are thicker – yielding a clearer, "cleaner" brew. Brewing time 3:30-4:30 minutes. Recommended coffee: Ethiopia or Guatemala.

Aeropress: Medium-fine grind. Ratio 15-17g coffee to 200ml water. Temperature 80-85°C (lower than other methods!). Brewing time 1:00-2:00 minutes. The inverted method gives more body, the classic method – a cleaner brew. Recommended coffee: any of our three – Aeropress is extremely versatile.

French press: Coarse grind (coarse salt consistency). Ratio 60g per liter of water. Temperature 93-96°C. Pour, stir, place the plunger (do not press) and wait 4 minutes. Then slowly press down. Recommended coffee: Brazil – its nutty notes resonate beautifully with this method.

The most important rule: grind coffee just before brewing. Ground coffee loses its aroma within 15-30 minutes. If you don't have a grinder, order ground coffee from us – we grind it to order, making it much fresher than pre-ground coffee from the store shelf.
Where does our coffee come from? The journey of the bean from the plantation to your cup

Every Laboranta coffee bean undergoes a long journey before it reaches your cup. It begins on plantations in three countries, each contributing something unique to the coffee.

Brazil is the world's largest coffee producer, but not all Brazilian coffee is the same. Ours comes from the Montiqueira Mountains region in Minas Gerais state—an area located at an altitude of 900-1300 m above sea level, with exceptional soil and climatic conditions. The Yellow Catuai variety ripens slowly here, which promotes the development of natural sweetness and flavor complexity.

Ethiopia is the birthplace of coffee—here, in the forests of the Kaffa province, wild Arabica varieties grow, from which all modern cultivated varieties worldwide originate. Our Yirgacheffe comes from one of the most famous coffee regions on earth, located at an altitude of 1700-2200 m above sea level. The beans are processed using the wet method (soaking and mechanical pulp removal), which gives them a clean, bright profile with distinct floral and citrus notes.

Guatemala has some of the best conditions for coffee cultivation in the world—volcanic soils, high altitudes, and a diverse microclimate. Our Huehuetenango comes from the region in the northwest of the country, where dry, hot winds from Mexican Tehuantepec protect the plantations from frost, allowing cultivation at very high altitudes (1500-1800 m above sea level). The Caturra, Catuai, and Bourbon varieties ripen more slowly here, which leads to a higher concentration of sugars and flavor complexity.

After harvesting, the green beans travel by sea to Europe, and from there to our roastery in Karpacz, at the foot of Mount Sniezka. This is where our stage begins: the Master Roaster selects the beans (rejecting those with defects), chooses a roasting profile tailored to the character of each coffee, and roasts them manually in small batches. After roasting, the beans undergo another selection—we remove any imperfections that may have appeared during roasting. Only after this double check does the coffee go into packages with the Laboranta wax seal.

The name "Laboranta" refers to the tradition of Karkonosze "laborants"—old herbalists and explorers who meticulously and passionately studied the properties of natural products. We apply this same philosophy—precision, passion, natural ingredients—to our coffee.
Speciality coffee vs. supermarket coffee – why is the difference so big?

Many people trying specialty coffee for the first time are surprised at how different it is from what they know from supermarket shelves. This difference stems from a fundamentally different approach at every stage of production.

Bean Selection: Mass-produced coffee is harvested by machine, without distinguishing between ripe and unripe cherries. A single batch can contain defective beans – fermented, black, or broken. In specialty coffee, beans are selectively harvested (often by hand) and then sorted multiple times. A 350g sample can have no more than 5 minor imperfections.

Roasting: Mass-produced coffees are roasted very dark, in huge batches, within minutes. Dark roasting masks defects and imparts a uniform, bitter taste – which is why all supermarket coffees taste similar. Specialty coffee is roasted lighter, in small batches, under the constant control of a roaster. Light and medium roasts bring out the unique characteristics of each bean – fruity, floral, nutty notes that are the "fingerprint" of a given region and variety.

Transparency: On a mass-produced coffee package, you’ll usually find "100% Arabica" or "a blend of coffees from various countries." This tells you very little. On our packages, you'll find the country, region, variety, altitude of cultivation, processing method, SCA score, and roast date. You know exactly what you're drinking and where it comes from.

Freshness: Mass-produced coffee can sit on the shelf for months (even a year) after the roast date. In specialty coffee, freshness is key – the best flavor is 2-6 weeks after roasting. Our coffee is roasted on demand, in small batches, and shipped shortly after roasting.

Price: Yes, specialty coffee is more expensive. But per cup, it's about PLN 1.50-2.50 – less than the cheapest coffee at a café. For this price, you get coffee without defects, of documented quality, hand-roasted by an artisan. For comparison: mass-produced coffee costs about PLN 0.50-1 per cup, but the difference in taste is enormous.

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