Products

The conical shape of the paper filter allows for even extraction when making filter coffee.

The package contains 100 pieces.

White filter coffee paper bleached with oxygen, therefore compostable.

The IKEGGER N2GO | Cocktail, Nitro Coffee & Soda Maker brings true bar enjoyment directly to your home – or anywhere you want to enjoy it. Whether creamy nitro cold brew, a perfect espresso martini, or other carbonated cocktails – this compact system delivers velvety-smooth drinks at the touch of a button.

Made from robust stainless steel and double-walled with insulation, the N2GO keeps your drinks refreshingly cool for hours. The magnetic measuring cup in the lid doubles as a stylish 500ml drinking vessel – ideal for on the go or for serving. When used with gas, the effective capacity is 300ml, allowing for clean, controlled pouring. The push-button tap ensures intuitive operation – perfect for shaken cocktails or nitro creations.

The base of the system can hold up to four nitrogen (N₂) capsules, allowing for the preparation of multiple drinks in succession – without refilling. Whether for a single serving or mass production: the N2GO is ready.

Note: Nitrogen capsules (N₂) are not included in the basic version and must be ordered separately.

We are delighted to present the new harvest of this fine organic Arabica from the Kerala region. This medium roast from India impresses with a harmonious interplay of caramelized sweetness and berry acidity. The aftertaste of cocoa and brioche makes this an exciting coffee that harmonizes beautifully both as espresso and with milk.

India is better known for its Robusta beans from the lowlands. All the more pleasing, then, is the exquisite cup profile of this organic coffee grown in the highlands. On these fertile soils, the democratically organized Plantrich cooperative has been producing numerous organic agricultural products such as coffee, spices, herbs, fruits, and cacao for 40 years. In addition to organic cultivation and direct marketing of its products, the cooperative places particular emphasis on supporting female producers.

AT-BIO-301 certified

Region: Keezhanthoor, Kerala

Producer: Mass & Plantrich Agri Tech

Cultivation altitude: 1500m

Variety: S 795

Preparation: Washed

Preparation recommendation: Espresso machine, moka pot, fully automatic coffee machine

Best Taste Recommendation: 3 - 16 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 3/5

Flavor profile:

The Brewista Smart Scale III, waterproof thanks to its nano-coating, is now even more robust and accurate to 0.1 g. Its timer and non-slip surface leave nothing to be desired for any barista. Five application modes simplify operation in any preparation situation, whether espresso or pour-over. Therefore, this coffee scale is a must-have for every barista's household. The scale requires no batteries; charging is done via a USB-C power cable (not included).

- Auto-tare function
- Automatic shutdown
- Saves energy and extends battery life
- Five operating modes for every application
- Weight unit in grams or ounces
- Maximum weight: 2,000g
- Accuracy +/- 1 gram
- Precise placement of the portafilter on the scale
- Robust silicone control surface
- Protective case included

This unique Peaberry Estate Lot comes from the Kakindu Estate in Kiambu, Kenya – a place where tradition and passion meet. This 76-hectare farm, once established by British colonialists, is now proudly Kenyan-owned and part of the Sasini Group. Here, it's not just about coffee, but about people, community, and the future.

Sasini ensures fair working conditions, safe accommodation, and education for the children of its employees. With the support of Olam Specialty and dedicated partners, further investments have been made in the local primary school. In particular, a modern computer lab has been built so that students can acquire the necessary skills to succeed in an increasingly digital job market.

Kiambu County, not far from Nairobi, is a paradise for coffee lovers. The volcanic soils, the altitudes of up to 2,000 meters, and the cool nights allow the coffee cherries to ripen slowly. This results in a particularly fine flavor full of character and complexity.

This excellent estate lot is processed with the utmost care – hand-picked, traditionally "fully washed," and sun-dried on African raised beds. Every bean tells the story of the local people's dedication and carries the soul of Kenya within it.

With every sip, you not only experience a unique interplay of aromas, but also directly support the community that makes this special coffee possible. We are delighted to be able to roast this excellent SL28 Arabica variety for you in such high quality. A delicate taste awaits you on your palate. Redcurrant, blackberry, peach and rosehip.

Region: Kiambu County

Producer: Kakindu Estate

Cultivation altitude: 1650 - 1800 m

Variety: SL28

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 8 weeks after roasting (Best Before - 1 year)

Body: 4/5

Fruit: 4/5

Flavor profile:

The new M47 Phoenix is ​​more robust than ever thanks to the smooth aluminium collection container, which is firmly attached to the grinder's housing with a silicone O-ring.

Other features of the mill:

All Kinu grinders come with a 5-year warranty.

The new M47 Simplicity is more robust than ever thanks to its magnetic collection container. Its smooth aluminum housing and stainless steel base and lid rim are securely and reliably attached to the grinder with 11 magnets.

Other features of the mill:

All Kinu grinders come with a 5-year warranty.

This excellent lot was processed by 15 female coffee farmers from the Asobombo cooperative in Huila. In the Pitalito region, most farms are around 3-5 hectares in size, making them somewhat larger than in the rest of Huila. The region saw increased settlement in the 19th and 20th centuries due to the abundance of fertile land. Huila is generally considered one of the best coffee-growing regions in Colombia, a country already renowned for its exceptionally high-quality coffee.

The women of the Asobombo cooperative hand-pick their ripe, sweet coffee cherries and begin processing them directly on the farm. After pulping, the coffee beans ferment for 12-36 hours in water tanks. The parchment is then washed and dried on covered raised beds. Due to the high humidity in the region, the parchment is turned frequently to ensure even drying.

This summery, light filter coffee shines with a fruity-sweet taste of red currant and citrus zest, tea-like aromas reminiscent of green Sencha tea, and a delicate biscuit finish.

Region: Pitalito, Huila, Colombia

Producer: Asobombo Women Group

Mounting height: 1350m - 1800m

Variety: Bourbon, Castillo, Caturra, Colombia

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 2 - 16 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile:

About ten years ago, Helmut Ulrich launched Soul Seed, a project with a strong focus on sustainability, at the foot of the Sierra Nevada mountains in Colombia. The organic cultivation of heirloom Arabica coffee plants is carried out in harmony with nature. Chemical fertilizers and pesticides are kept away from these coffee plants and the harvest workers. Fertilization is done exclusively with the farm's own compost, chicken manure, and recycled water. While organic coffee farming has always been practiced on the farm, the high costs for the small operation led to the decision to forgo organic certification starting with the 2025 harvest.

The Austrian-born farmer places particular emphasis on involving the local population in his project. Therefore, the harvest workers on the farm are paid double the local average wage. Furthermore , as many processing steps as possible are deliberately carried out by hand rather than by machine, thus ensuring that the harvest workers retain more of their earnings.

To enrich the unique flora and fauna on and around the coffee farm, Helmut is actively reforesting. For every sack of coffee sold, 100 native trees are planted. He also supports his neighbors with coffee seedlings so they can improve their harvests.

The wet processing of the coffee cherries takes place directly on the farm, which is difficult to reach by vehicle. After the pulp is removed, the coffee beans are fermented in tanks for 18 hours. This process removes the remaining pulp and mucilage. The coffee beans are then washed and dried on raised beds in Africa. This processing method results in a particularly clean cup profile.

The dark roast gives this coffee a full body and pleasing roasted aromas. Flavors of dark chocolate, caramel, and dried fruit delight the palate. This coffee is particularly well-suited for classic espresso and milk-based drinks.

Region : Minca, Sierra Nevada

Farmer : Helmut Ullrich

Cultivation altitude : 1200 m

Varieties : Bourbon, Typica, Caturra

Preparation : Washed

Preparation recommendation: Espresso machine, moka pot, fully automatic coffee machine

Best Taste Recommendation: 3 - 16 weeks after roasting (Best Before - 1 year)

Body: 4/5

Fruit: 1/5

Flavor profile: