Palarnia Kawy Kelleran roasts coffee inside Fort Luneta Warszawska in Kraków, where it also has its shop, and it invites people in “na kawę i opowieść o niej”, for a coffee and the story behind it. Kelleran sets the roast for each coffee by its variety and the qualities of the green beans, looking for the right point between light and dark, and its main interest is the delicate Arabicas. It roasts continuously so that coffee reaches customers soon after roasting, and every coffee in the shop carries its roast date.

Its specialty micro-lots come from named farms and washing stations: Rungeto’s Karimikui station in Kirinyaga in Kenya, Asef and Mulugeta Dukamo’s Shantawene Gatta in Sidamo in Ethiopia, Hacienda Sonora in Costa Rica’s Central Valley, and the Songwe region of Tanzania, with a Mexican decaf made by the Mountain Water Process. The house coffees are roasted for espresso machines and moka pots and come in office packs, and one of them, Kawa Śniadaniowa, was made for the bakery Piekarnia Mojego Taty and stayed on Kelleran’s shelf because of its popularity.

Kelleran wants to spread knowledge of good coffee in Poland. It runs coffee workshops and a home barista course, and a 90-minute roasting demonstration for up to two people that follows a coffee from green to roasted and ends with a tasting brewed in a Chemex. The team gives brewing advice by phone and in person at the roastery, and the shop also sells loose-leaf tea and brewing equipment.

Coffee on the shelf

Photograph: Palarnia Kawy Kelleran