HAYB Coffee is a contemporary specialty coffee roastery based in Warsaw.
HAYB Coffee is a contemporary specialty coffee roastery based in Warsaw, founded as a family business by Robert and Wiktor Borowski. It originally started in 2016 under the name Coffee Republic and later rebranded to HAYB (How Are You Brewing?), reflecting the founders’ core philosophy of effortless speciality coffee roasting and enjoyment. They focus on roasting high‑quality beans in a way that highlights each coffee’s character while keeping the process approachable and joyful, building a strong reputation in Poland’s specialty coffee scene.
HAYB places great emphasis on transparent sourcing and long‑term relationships with small producers, bringing diverse and exciting coffees to their range through series like Roasters’ Choice and seasonal selections. Their work blends professional roasting standards with a creative and community‑focused ethos, making HAYB a beloved name for coffee lovers who appreciate quality with personality.
Coffees from HAYB Coffee
Mirabelle plum, peach, cocoa; juicy, sweet, with a long finish
Costa Rica Aquiares
HAYB CoffeeThe Warsaw roastery HAYB has opted for simplicity with this espresso: washed coffee from one of the oldest farms in Costa Rica that simply tastes like good coffee. Mirabelle plums, peach, and cocoa, with a juicy mouthfeel and a long finish.
“Clean is beautiful,” they write at HAYB, and that really applies to this coffee. According to the roaster, the washed method is the cleanest of all processing methods, which is why this coffee simply tastes like coffee. At a time when you can do almost anything with coffee beans, HAYB believes that such a classic deserves recognition because its beauty lies precisely in its simplicity. In the cup, it’s juicy yet sweet, with a long, pleasant aftertaste. Its flavor profile features notes of mirabelle plum, peach, and cocoa. The roaster classifies it as a single-origin espresso. The recipe from head roaster Dawid Zadara calls for 18 g of coffee per 36 g of beverage, brewed in 27 seconds. The coffee can also be brewed in a moka pot. The beans come from the Aquiares farm, located on the slopes of the Turrialba volcano in the Cartago province of Costa Rica. In the language of the indigenous Huetar people, its name means “land between rivers.” The farm was founded in 1890 by the British Lind family, and with an area of 924 hectares, it is now the largest contiguous coffee plantation in Costa Rica. Coffee trees cover about 80% of the area; the rest is forest. The Robelo family manages the day-to-day operations. Diego Robelo has been running the farm since 2013. Since 2000, they have planted over 50,000 native shade trees here, and according to certification under Costa Rica’s NAMA Café program, Aquiares now sequesters more than four times as much carbon as it emits. A community of roughly 1,800 people lives around the farm.
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Apricot, honey, red apple
Rwanda Muhondo
HAYB CoffeeThe Warsaw roastery HAYB has had this coffee on its menu so many times that it has lost count. This anaerobic natural coffee from the Gakenke district of Rwanda has aromas of apricots, honey, and red apples.
For Dawid Zadara, HAYB’s head roaster, Muhondo is close to his heart. They buy coffee from there every year, and each time it reminds him of his first trip to another continent. Yet he set out for Rwanda with preconceived notions. Someone in the industry had warned him that the coffee processing stations there were neglected and chaotic. The reality was quite the opposite. He spent several days at each station HAYB works with and left amazed by the care with which every lot is processed there. According to him, you can taste the difference in the cup. Muhondo is by no means a newcomer to the world of specialty coffee. The station in the Muhondo sector of the Northern Province was built in 2006 by the Terimbere Kawa Yacu cooperative and has been fully operated by the Muhondo Coffee Company since 2013. In the 2014 Rwanda Cup of Excellence, it won the Presidential Award with 91 points and finished third the following year. It works with approximately 1,800 farmers, 40% of whom are women. This year’s lot is Red Bourbon from 1,800 meters, processed using the anaerobic natural method. In Rwanda, where washed coffee clearly dominates, this is a relatively unusual choice. The result is a juicy cup with a Q score of 87, featuring notes of apricot and honey, complemented by a hint of fresh red apple. HAYB roasts it for drip brewing. For a V60, they recommend 18 g of coffee per 300 ml of water at 96 °C.
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peach, wildflower honey, black tea
milk chocolate, blueberries, strawberries, flowers and honey
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