filter coffee

Let yourself be enchanted by the magic of this Grade 1 microlot from the Aricha Wubanchi Washing Station in Yirgacheffe. At an altitude of 2,200 meters, surrounded by lush nature and nourished by the clear waters of the Resitay River, the coffee cherries are cultivated by over 1,700 passionate smallholder farmers. These families plant their Jarc heirloom varieties alongside other crops directly in their forest gardens – affectionately known as "garden coffee."

Yirgacheffe is the heart of Ethiopian coffee culture, renowned for its delicate and distinctive aromas. The combination of fertile soils, consistent rainfall, and centuries of experience gives this coffee an unparalleled range of flavors. In the cup, you can expect fruity notes of apricot, lemon tart, and Earl Grey tea.

The processing is carried out with dedication: Only the ripest cherries are hand-picked, fermented, washed, and gently sun-dried for 10 to 12 days on raised beds in Africa. Each bean is carefully turned regularly and protected from rain or the midday sun before it begins its journey to Addis Ababa, where it is finally sorted and prepared for export.

We are delighted to present this excellent coffee from the Aricha Wubanchi Washing Station. The light roast brings out classic Yirgacheffe aromas such as bergamot and black tea. This coffee is a sensational companion as a crisp cup of filter coffee or a fruity espresso.

Region: Aricha in Yirgacheffe, Gedeo Zone

Producer: Aricha Wubanchi Washing Station

Cultivation altitude: 2,200 m

Variety: Heirloom

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: 3/5

Fruit: 4/5

Flavor profile:

Region: Carmo do Paranaiba, Minas Gerais

Body: 3/5

Fruit: 1/5

Flavor profile:

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:

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:

Finca El Placer is located at 1400m near Calarcá and is run by Sebastián Ramírez, the fourth generation of his family to do so. Thanks to traditional agricultural techniques and organic fertilizers, they have been able to completely forgo synthetic herbicides. This exceptional Pink Bourbon lot was processed using the Infused Honey method. In this process, the ripe coffee cherries are fermented for 48 hours in sealed tanks with CO2 (carbonic maceration). During this fermentation, natural extracts of fruits and herbal juices are added. The coffee cherries are then pulped and dried with the mucilage for up to 30 days until the desired moisture content of 10% is reached. The result of this experimental processing method is an extremely intense aroma of berries and other red fruits. The Maillard reaction complements the complex fruit aromas with delicate caramel notes from the fruit sugars. A fantastic coffee that demonstrates the great range of aromas that is possible through special processing after harvesting.

The unique character of this rare coffee is underscored by a beautiful image from the artist Daniel Domig .

Region : Calarcá, Quindio

Producer : Sebastian Ramirez

Farm : El Placer

Cultivation altitude : 1400m

Variety : Pink Bourbon

Preparation : Carbonic maceration, infused honey

Preparation recommendation : V60, Kalita Wave, Aeropress, French Press, Chemex, filter coffee machine

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

Body : 5/5

Fruit : 4/5

Flavor profile :

Finca El Placer near Calarcá, Quindio, is run by Sebastián Ramírez, the fourth generation of his family to do so. Shortly after taking over his parents' farm, Sebastián realized he needed to make a fundamental change. Selling "regular" coffee to the local market meant a lot of work for the farm, but little income. He quickly changed this by specializing in fermentation and cultivating unique varieties, a practice now highly valued by many coffee lovers. This paradigm shift allowed him to tap into an international market and thus guide the farm towards sustainable, profitable operations. His focus is on top quality and flavor diversity, key aspects of Süssmund Coffee. El Placer's coffees frequently win awards at international coffee competitions and have a large following worldwide.

Through his own experience in vocational training and working on his farm, Sebastián is acutely aware of the importance of sensory and farming knowledge for breaking out of a regional market. He makes this knowledge freely available to the local farming community, both to ensure he receives the highest quality from his suppliers and to provide interested farmers with the tools they need to compete in the international market. Many farmers still don't know what their coffee tastes like, making them vulnerable to trade, and Sebastián wants to change that.

Thanks to traditional agricultural techniques and organic fertilizers, it has been possible to completely avoid synthetic herbicides.

The processing in detail

Step 1: Harvesting and sorting

Harvest and sort the cherries, with 95% being fully ripe and 5% being half-ripe.

Step 2: Anaerobic fermentation

The cherries are anaerobically fermented in 200-liter tanks for 200 hours at a constant temperature of 18 °C with CO2 input.

Step 3: Drying phases

First phase: The coffee is dried for about 20 days under a tent at 40°C and 25% humidity.
Second phase: Further drying for about 5 days, slowly and in a controlled manner under sunshades

Step 4: Packaging and stabilization

The coffee is packed in Grain-Pro bags and stabilized for 15 days.

Step 5: Peeling and manual selection

The coffee is then peeled and sorted by hand before being vacuum-packed.

We are very grateful to be able to present a work of art by the great Vienna-based artist Daniel Domig in this special edition.
Artwork: And They Bloom, Daniel Domig, 2025

Region : Calarcá, Quindio

Producer : Sebastian Ramirez

Farm : El Placer

Cultivation altitude : 1744m

Variety : Pink Bourbon

Preparation : Natural carbonic maceration, 200h fermentation

Preparation recommendation : V60, Kalita Wave, Aeropress, French Press, Chemex, filter coffee machine

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

Body : 4/5

Fruit : 4/5

Flavor profile :

This well-balanced filter coffee impresses with a delicious sweetness of hazelnut and nougat, paired with a subtle fruitiness reminiscent of apple. The medium roast gives this filter coffee a pleasant cocoa finish. This versatile and charming coffee is a perfect companion throughout the day and never gets boring.

Unión Majomut, a non-profit organization, unites approximately 1,000 families from 35 indigenous communities of the Tsotzil and Tseltal ethnic groups in the highlands of Chiapas, at altitudes of 900–1600 meters. Organic coffee cultivation takes place on small, family-run farms in the shade among various other crops. The organic fertilizers, diverse flora and fauna, and nutrient-rich soils ensure exceptionally healthy coffee plant growth.

The cooperative was founded in 1981 by small-scale coffee producers with the aim of improving the living conditions of its members through the production, processing, and marketing of organic coffee and other organic products. In addition to food security, environmental protection and the democratic participation of all members are cornerstones of this cooperative.

The holistic improvement of living conditions includes programs for the renovation and construction of housing, improved food self-sufficiency, and the promotion of the economic participation of female members. All programs are shaped by the customs and traditions of the indigenous communities.

Through direct trade with Majomut, the producers achieve a far higher income than when selling to intermediaries and, thanks to the long-term, stable relationship with Süssmund, are independent of the volatile fluctuations of the commodity markets.

AT-BIO-301 certified

Region: San Cristobal de las Casas, Chiapas

Producer: Union Majomut Cooperative

Cultivation altitude: 900 - 1600 m

Variety: Typica, Bourbon, Mundo Novo, Caturra

Preparation: Washed

Preparation recommendation: V60, Aeropress, French Press, Kalita Wave, Chemex, filter coffee machine, moka pot

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

Body: 3/5

Fruit: 1/5

Flavor profile: