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Arhetyp — Specialty Coffee

Katalog · 2026

Single Origin
One farm. One season. One story.

Single origin is the closest specialty coffee gets to terroir wine. Each bag carries the name of one farm, the variety of the bean, the altitude it grew at, the day it was processed. Nothing blended in, nothing hidden. What you cup is the work of one harvest, in one place, in one season — and the only thing standing between that farm and your cup is us, roasting two days a week on a 1995 Probat L12 in Bucharest.

We choose single origins for the same reason a sommelier chooses estate wines: when the chain is short and traceable, the cup gets honest. A naturally processed Ethiopian shows blueberry and jasmine because the cherry was dried on raised beds in dry highlands, not because we added flavour. A Colombian honey shows brown sugar and stone fruit because that's what the mucilage left behind during fermentation. A Panamanian Gesha tastes like bergamot and white tea because the gene pool, the altitude and the picker's hand all aligned for one week in March.

Our single origins ship in 250 g, 500 g and 1 kg bags, vacuum-sealed and stamped with the roast date in mono ink. We roast Tuesday and Friday. Anything you order today goes out within 48 hours of leaving the drum, anywhere in the EU.

02 — Buyer's guide

How to choose.

Pick by intention, not by country. The label "Ethiopian" tells you almost nothing — washed Yirgacheffes are bright and floral, naturals are wild and fruity, and the gap between them is bigger than the gap between Ethiopia and Kenya. Read the process and the notes, not the flag.

For filter (V60, Aeropress, Chemex, Kalita) — start with washed Africans (Ethiopia, Kenya, Burundi). Light roast, transparent acidity, tea-like body. They reward you for grinding fine and pouring slow.

For espresso — go with naturals or honeys from Latin America (Colombia, Costa Rica, Brazil, Panama). The fermentation gives body and sweetness that survive 9 bars of pressure. A washed African in espresso can taste lemony and thin if you don't know what you're doing — by all means try, but expect to dial in for half a kilo.

For an everyday cup — the Colombian honeys and Brazilian naturals are the most forgiving. Sweet, balanced, friendly with milk and patience.

If you only want one bag, ask us. We change the line-up every six weeks; what's brilliant on the bench today might be sold out by Friday. We answer email like humans.

03 — FAQ

Common questions.

What does "single origin" actually mean?+

It means every bean in the bag comes from one farm (sometimes one specific lot of one farm), processed together in one harvest. No blending across origins, varieties or seasons.

How fresh is the coffee when it arrives?+

We roast Tuesday and Friday and ship within 48 hours of the drum. EU orders typically arrive 3-5 days after roast — well inside the optimal "rest then drink" window of 7-21 days.

Whole bean or ground?+

Whole bean by default — the difference between a freshly ground cup and a pre-ground one is dramatic. We can grind on request for V60, espresso, Aeropress or French press, but you lose 30-40% of the aromatic life inside a week.

Which single origin should a beginner start with?+

A naturally processed Colombian or a washed Ethiopian Yirgacheffe — both are forgiving, both are obviously specialty. The Colombian is sweeter for milk; the Ethiopian is more dramatic black.

Do you ship outside the EU?+

Yes — UK, Switzerland and Norway via tracked courier. Customs and VAT are calculated at checkout. Other destinations on request.