Coffee of
the month
September 2026
Every month we select exceptional coffees from the best European roasters. Discover what awaits you.
Roasters of the Month
This time we selected coffees from these exceptional roasters
Dalston Coffee
Spain, Barcelona
Dalston Coffee is a Barcelona-based specialty coffee roaster that took its name and visual identity from a London neighborhood. It opened its own café in 2017 and today supplies businesses in Spain and across Europe. Small batches, compostable house-shaped packaging, and design awards—that’s Dalston in a nutshell.
LOT61
The Netherlands, Amsterdam
LOT61 Coffee Roasters is an Amsterdam-based specialty coffee roastery founded in 2013 by two friends from Sydney—Adam Craig and Paul Jenner. Their own slogan “Born in Sydney. Raised in Brooklyn. Roasting in Amsterdam” is not a marketing gimmick, but a literal description of the journey they’ve taken. Today, LOT61 is one of the most prominent brands on the Dutch specialty coffee scene and holds B Corp certification.
Paloma Coffee
Poland, Wrocław
Paloma Coffee is an artisanal roastery specializing in specialty coffee located in the center of Wrocław, founded in 2018 by the Ukrainian couple Kateryna and Anton Pisniovi. The name is a combination of two languages—“paloma” means “dove” in Spanish, while “palona” in Polish refers to the roasting process. Behind the roaster is the 2019 Polish runner-up in coffee roasting.
Coffees of the Month
These specialty coffees are part of our current subscription
Burundi Gakenke
Dalston Coffee
Burundi Gakenke
Dalston CoffeeHoney-processed Red Bourbon from Kayanza Province, produced by 1,780 small-scale farmers from twenty-two surrounding hills. Dates, amaretto, and dark chocolate—a profile perfect for espresso and mocha.
At the station, everything proceeds quickly and methodically. The cherries are washed, sorted by hand, and hulled within six hours of delivery. Then comes the crucial part—the parchment is slowly dried on African beds for two to three weeks, with constant sorting. Each lot is kept separate by station, harvest date, and quality, ensuring 100% traceability. The result is a honey-processed coffee with a distinctly dark, sweet profile: dates, amaretto, and dark chocolate. Dalston Coffee, a roastery in Barcelona, recommends this lot for espresso and Italian moka.
Parameters
Burundi Rubagabaga
Dalston Coffee
Burundi Rubagabaga
Dalston CoffeeWashed Red Bourbon from the Rubagabaga washing station in the Kayanza province of Burundi, supported by roughly 2,700 smallholder farmers. The Barcelona-based roastery Dalston Coffee recommends it exclusively for pour-over—and it’s clear why.
Kayanza is known for its coffee, but also for its banana trees and clay soil, which is traditionally used to fire roof tiles and bricks. This Red Bourbon takes full advantage of these conditions: the altitude, fertile soil, and ideal climate all contribute to its sweetness, acidity, and aromatic complexity. The cherries are hand-picked, sorted by flotation and hand-sorting, washed with clean water, and dried on raised beds for about two weeks. The result is a clean, sweet, and elegant coffee that doesn’t hide its origins—look for raspberries, orange, and a hint of eucalyptus in the cup.
Parameters
Fresh Water Decaf
LOT61
Fresh Water Decaf
LOT61A decaffeinated blend from the Amsterdam roastery LOT61, named after the Australian coastal town of Freshwater. Colombian beans decaffeinated using the Swiss Water Process—using only water, with no chemicals.
The Swiss Water Process, in fact, works without a single solvent. The green beans are soaked in a water solution saturated with coffee extract, so the caffeine leaches out, but the sweetness, sugars, and oils remain. The caffeine is then filtered out of the solution using activated charcoal, and the entire cycle is repeated until virtually nothing remains in the bean. The result is a full-bodied, balanced coffee with aromas of chocolate and berries, a medium body, and a surprisingly lively acidity. The beans come from several regions in Colombia—Cauca, Tolima, Antioquia, and Eje Cafetero—at elevations between 1,400 and 2,100 meters above sea level. For espresso, the roaster recommends a dose of 18 g, yielding 36 ml in 26 seconds.
Parameters
Nosegrind
LOT61
Nosegrind
LOT61The fruitiest blend from the Amsterdam roastery LOT61—two naturally processed coffees from Ethiopia and Nicaragua that work well in both an espresso machine and a filter. It has notes of strawberries and tropical fruit.
The blend features two natural-process coffees, each playing a different role: one provides the body and the lower flavor notes, while the other soars to fruity heights—and both strive not to trip each other up somewhere in the middle. The aroma features funky strawberries and tropical fruit; the acidity is high, and the body is medium to full. For espresso, LOT61 recommends a 18.5 g dose and a 38 ml extraction in 24 seconds; in a filter brew, the same coffee opens up into a juicier, tea-like cup where the fruit has even more room to shine. One blend, two approaches—and it works in both. Incidentally, the roastery has its roots in Sydney, came of age in Brooklyn, and now roasts in Amsterdam—which pretty much sums up its approach to coffee.
Parameters
Ethiopia Furla
Paloma Coffee
Ethiopia Furla
Paloma CoffeeA washed coffee from Sidamo, Ethiopia, which Paloma Coffee Roastery intentionally roasted a bit darker so it would hold up well in an espresso. An heirloom variety with an SCA score of 86, notes of chamomile and bergamot—and organic certification.
It’s interesting to see how the roastery itself approached this coffee. Ethiopian coffees of this type have high acidity and plenty of fruity notes, which don’t always work well in an espresso. Paloma therefore leaves the beans in the drum longer than for a light roast—more caramelized sugar means a thicker crema and noticeably greater sweetness. The recommended espresso recipe is 18 g of ground coffee, 27–33 seconds, and about 36 g of coffee; if you want to tone down the acidity even more, you can aim for 50–60 g of output and a coarser grind.
Parameters
Kenya Gatuya AA
Paloma Coffee
Kenya Gatuya AA
Paloma CoffeeA washed microlot from a cooperative comprising 3,500 small-scale farmers in the Murang'a region, selected through cupping. SCA score: 88 — and in the cup, it has that unmistakable Kenyan character.
And this is where the interesting part begins. In Kenya, the delivered harvest is sorted and divided into individual lots, which are then cupped and selected—Gatuya AA is a microlot selected specifically based on the result in the cup, not on what happened to arrive. The processing is classic Kenyan: the cherries are pulped the same day, the beans ferment for 24–48 hours, are thoroughly washed, and then soaked in clean water for 12 to 72 hours. It is precisely this soaking process that gives Kenyan washed coffees their renowned clarity and vibrancy. Drying then takes place slowly on raised beds.
Parameters
Want to receive similar coffees regularly?
Subscribe to our subscription and a box with selected coffee specials will be waiting for you at the pickup point.
Learn more about subscription →