certified organic coffee roastery

Explore the history of coffee, which came to our roastery Adrian Borowiec
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About our roastery


We have been roasting fresh coffee for many years, we create flavours and select coffees from among the best plantations around the world. Our roastery meets the rigorous standards of organic production and holds a European Union BIO certificate. We are the only organic roastery in Wrocław, and one of only a few in Poland. We are passionate about exquisite coffee, which is grown, gathered and dried in the farthest corners of the world. This coffee travels to us across seas and oceans to be roasted at our roastery. We are especially proud that our roastery is a member of Fairtrade, Rainforest Alliance and UTZ, which ensures that our coffee provides farmers and plantation workers with good working and living conditions, equitable payment, access to healthcare, education and basic infrastructure such as electricity, roads and clean water. Our carefully selected and always freshly roasted coffees will amaze you with their richness of aromas and flavours. We support you in selecting the best coffee to suit your personal tastes and offer the highest standards of customer service.

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Coffee growing


The cultivation of the coffee plant requires a suitable natural climate. The best conditions for growing the coffee plant are areas in which high temperature, high humidity, appropriate sunlight and rich soil. Only fresh coffee beans will sprout, after several weeks, a small two leaf plant will begin to grow in a nursery. When it is big enough, it will be replanted outside, where it will grow for many decades yielding fruit twice a year.

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Ripening and harvest

The coffee plant has dark-green, broad, shiny leaves. It flowers for
the first time after about two years, this is also when the first fruit begin
to appear, green at first, scarlet-red when they ripen. Harvest is
one of the most important factors influencing the quality of coffee.
Only coffee made from ripe fruit has natural sweetness and fruity
and flowery notes. The fruit ripen unevenly on the twigs,
and so to ensure the best quality, hand picking is the best
method of harvest.

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Coffee processing


After being harvested, the fruit is sorted by hand, and then undergoes processing. There are two methods of coffee processing, the choice of which is used influences the quality and the price of the final product.
The cheaper dry method involves sun-drying the beans until they crack and then removing the outer skin. This method is used with lower quality beans. The beans obtained in this manner are called "natural'.
Beans of the highest quality are produced with the use of the more expensive wet method in which the outer skin peels off the bean as a result of fermentation. This product is called washed or semi-washed coffee beans.
After being processed, the raw coffee beans are divided according to size, weight and shape, and then packed to sacks and sent off to the port.
After being processed, the raw coffee beans are segregated according to size, weight and shape, and then packed to sacks and sent off to the port.


Did you know...


Inside the coffee berry there are usually two coffee beans,
but occasionally there will only be one, small round bean called a peaberry.
On average 2-10% of all beans are peaberries.
They used to be considered inferior, but today they have become
one of the most desirable and valuable beans in the world,
because of their superior flavour.
Unfortunately, they are also becoming
increasingly harder to obtain.

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transport

Coffee transport


Coffee reaches Europe from many corners of the world. It mostly travels by sea, packed in 60 kg jute bags which allow air to flow freely to the beans. The bags are shipped in containers with ventilation holes all along their walls, as well as in their roof and floor. These ventilated containers are then placed under the deck to protect them from sea water. Coffee must be transported at an appropriate temperature, this is higher than 0ºC but lower than 20ºC.


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Coffee quality control


Once the coffee reaches the European Union, it is transported to warehouses at the port where it undergoes detailed examination. Because raw coffee beans are sensitive to humidity and odours, their condition must be assessed. Qualified tasters roast the coffee, grind it and verify its quality. The tasters have been selected not only a highly developed sense of taste and smell, but also to detect what factors impacted the flavour of given coffee. Selected coffee is transported from warehouses to roasteries.


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Did you know...


Green unroasted coffee supports weight loss. Green coffee is rich in the so called guardians of youth, i.e. antioxidants, polyphenols, and most importantly, chlorogenic acid (CGA) which prevents fat deposition, decreases fat absorption and stimulates the body to cleanse itself of toxins. Unfortunately, the roasting process destroys CGA acid, so if you wish to benefit from its slimming properties, you should drink an infusion of unroasted green coffee.


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Coffee roasting



The key stage in influencing the richness of flavours
and aromas in coffee is roasting. Raw coffee beans
are put into special furnaces, where they are treated
with hot air which surrounds them from all directions,
ensuring an even roast. An optimal roast level is
a combination of the correct period of time and
the right temperature. These two factors are individually
adjusted for each type of coffee to extract the maximum
taste and aroma from each bean. The character of coffee
is uniquely shaped by the process of roasting.


Find out more about our coffees


All our coffees comply with strict European Union standards on BIO products. Their flavour and aroma will enchant even the biggest coffee lovers and the fussiest palates. If you wish, your roasted coffee may be ground to any level of fineness you prefer.

  • nasz produkt
    INDIA ARABICA Gems of Araku
    ORGANICFAIRTRADE
    Indian coffee sourced from the new coffee region of Eastern Ghats. These new plantations were created in order to cultivate coffee on land that is clean and free from impurities. It allows us to obtain a fully organic product that can receive a BIO certificate. Gems of Araku coffee is cultivated by small settler groups, for which an association (SAMTFMACS) was created for the improvement of living conditions and promoting the transfer of coffee cultivation knowledge. The organisation helps by increasing sales and negotiating a higher price to allow for regional development. Cultivating the plants without machinery gives this coffee a natural, unique taste. This coffee has bright acidity with strong spicy sweetness and a smoky aftertaste.
  • nasz produkt
    THAILAND A & PB Doi Chaang
    ORGANICFAIRTRADE
    Doi Chaang coffee comes from a small organic plantation in Thailand's Golden Triangle region. The coffee is grown at an altitude of 1200 – 1600 meters above sea level, in the shade. It is handpicked. During cultivation, no chemicals or fertilizers are used. This guarantees that the coffee is 100% natural and receives BIO certification. Creating this plantation is the owner’s novel idea of helping to transform this region once known for opium cultivation to a high quality coffee plantation. The bag contains selected Peaberry beans and class A beans of three varieties: Catuai, Caturra, and Catimor. This blend ensures a unique and complex taste, with a very deep aroma. Coffee sourced from the Doi Chaang plantation is characterised by well-balanced acidity with a full, smooth finish with a taste of caramelised sugar and a floral aroma. In the Doi Chaang coffee you can sense a great amount of sweetness which lingers on the tongue. The coffee from Doi Chaang plantations gets the highest score every year for taste and quality.
  • nasz produkt
    Sumatra Mandheling
    ORGANICFAIRTRADE
    Coffee is grown in Sumatra - Indonesian island. It is known for its smooth, full flavor and strong body.
    Its name comes from the people living in the north of Sumatra. Mandheling is characterized by a very intense earthy and herbal aroma. Its low acidity adds vigor to the coffee. You can also feel the sweet notes of chocolate and licorice. Dry coffee processing as well as unusual method of washing dried berries gives a unique flavor... Smoother than dry processed coffees and sweeter than wet processed ones.
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    Mexico Reserva Terrunyo Nayarita
    ORGANIC
    Coffee comes directly from the micro plantations around the volcano Cerro San Juan. It is cooperative grown by 260 growers who work together to produce the best coffee in Mexico. „Reserva” term is applied only to the best rated coffees from the plantation.
    This coffee is characterized by a mix of sweet berry flavors combined with a delicate hint of peanut butter. The cup is medium bodied with a smooth finish. Additionally, you can find the delicate flavors of chocolate, candied fruit, and a pleasant acidity coming from berries and oranges.

    Plantation (share%): 15.60% Cofradia de Chocolon
    84.40% El Cuarenteno
    Cultivation height: 1127 m above sea level
    Genre: 46% Arabica Tipica, Caturra 48%, 5% Catuai.
    Treatment: Wet
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    PERU MCM SHB
    ORGANICFAIRTRADE
    Arabica Peru MCM SHB comes from the CECOVASA organisation, which was founded in 1970 in order to organise local production for direct export. It allows farmers to receive better payment for their work and to reduce the costs of coffee cultivation and processing. Most of the areas of cultivations are located in the Inambari Tambopata valley on the eastern slopes of the Andes, in southern Peru. This coffee is mild, characterised by medium acidity levels and a very complex aroma, which consists of ripe citrus fruits and the sweetness of raspberries which is easily identified. It leaves a pleasant creamy taste in the mouth after drinking. Peru MCM SHB is classified as a low strength coffee, with low caffeine content, which means it can be consumed all day long. The Peru MCM SHB coffee has been rated very highly for its unique taste and quality.
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kontakt

Address:

Maybe Organic

ul. Świdnicka 38a,
50-068 Wrocław
tel. +48 796 96 00 00
info@maybeorganic.pl

Certificates

The only official EU logo for organic products. It means that both farmer, agents and roasting company are meeting strict EU requirements for organic food production. At all stages of production there is no use of herbicides, pesticides, artificial fertilisers, or any other chemicals. The BIO symbol guarantees consumers fully natural, ecologically clean products. This image guarantees that all participants in the coffee trade are meeting strict rules, and they are constant monitored by authorised certification bodies.
The FAIRTRADE label is a Certificate of Fair Trade. In the FAIRTRADE system, farmers obtain fair payment in return for the coffee they harvest. It guarantees stable incomes for the plantation workers and, therefore, good conditions for the worker and their family. This certificate ensures that all participants in the coffee trade have met strict FAIRTRADE standards and have contributed to improving the living conditions of the farmers who work on the coffee plantations.
The RAINFOREST ALLIANCE organisation works towards sustainable agriculture. It manages forests, promotes water conservation, measures carbon dioxide emissions and teaches good agricultural cultivation practices in order to ensure ecological, social, and economic benefit for all societies linked to coffee production. It guarantees that employees are well-trained and that they work in good conditions with proper sanitation, health care and housing. This certificate guarantees that coffee, marked with this label, meets all of the strict requirements set out by the Rainforest Alliance organisation at all stages of production.
The UTZ certificate ensures that coffee comes from sustainable agricultural crops that guarantee farmers and their families fair payment for their produce and better living conditions. The UTZ programme allows farmers to learn new cultivation methods, improve working conditions, and also supports farmer to provide their children with education. UTZ helps farmers safeguard their environment and secure the natural resources for now and the future.