Why it belongs in ORBIS
Wojciech and Edyta Dziedzic roast to order at their Gdynia shop, beginning each batch only once a customer places it. Single-origin arabicas, robusta and flavoured blends ship alongside teas and syrups.
Wojciech and Edyta Dziedzic run Cafe Ina as, in their own words, "your local coffee dealer" — a roastery and shop on Gdynia's Handlowa Street built around a simple operating principle: they roast only after an order comes in. Rather than holding stock of pre-roasted beans, the pair begin roasting once a customer signals demand, a practice aimed at freshness over throughput. The sourcing spans a wide geography for a shop this size — single-origin arabica and robusta lots from South America, Central America, Africa and Asia sit alongside house blends built for espresso and filter alike. A roast master oversees the profiles, and the range extends into flavoured coffees (vanilla, caramel, orange, hazelnut) and a reduced-price Premium line, plus specialty teas for customers who come in for something other than coffee. It is a small-operation model — two named owners, one street address, one roasting philosophy — that trades scale for control: every bag reflects an order actually placed, not a forecast. For visitors to Gdynia's coastal shopping district, it is a rare chance to watch made-to-order roasting happen at counter scale rather than industrial scale.