filter coffee

This outstanding washed Grade 1 lot comes from the Banko Gotiti washing station in the Kochere district of Ethiopia's Yirgacheffe region. Under the management of Alemu Bukato, the washing station processes the harvests of around 650 local smallholders. The combination of altitudes of up to 2,200 meters, fertile soils, and abundant rainfall forms the basis for the high quality of this micro lot. The flavor profile is largely influenced by the use of traditional heirloom varieties. These give the coffee the citrus aromas characteristic of this region, as well as floral and herbal nuances of lavender, jasmine, and bergamot, and a tea-like body.

The processing follows strict standards: after pulping, the coffee ferments for 36 to 48 hours in fermentation tanks, is washed, and sorted according to density. The subsequent drying on African raised beds takes 12 to 15 days. To ensure consistent quality, the parchment coffee is turned regularly and protected from intense midday sun and nighttime moisture. Once the optimum moisture content has been achieved, the final drying and sorting takes place in Addis Ababa. Intensive manual selection ensures that only flawless beans are packed in GrainPro bags for export. This careful processing of the green coffee guarantees the highest quality, for which the Banko Gotiti Washing Station has been renowned for years.

Region: Yirgacheffe, Kochere District

Producer: Banko Gotiti Washing Station

Cultivation altitude: 2,100 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:

Finca Hartmann: Tradition, Biodiversity, and Innovation

Finca Hartmann, a third-generation family-run business in the Santa Clara (Renacimiento) region, is regarded as a benchmark for outstanding quality and sustainability in Panama. Located at an elevation of 1,300 to 2,000 meters on the border with Costa Rica, the estate borders directly on La Amistad National Park. The farm was founded in 1940 by the Czech Alois Strašil (who changed his name to Alois Hartmann on his journey to America—due to the prevailing racism in the United States) and is now run by his five children and their families as an ecological sanctuary. Over 300 bird species benefit from the practice of farming under shade trees, which protects the natural cycle.

A particular highlight of our selection is the Maragogype variety. It is known for its exceptional bean size and is characterized by a complex, exotic flavor profile. We were able to source a particularly well-processed lot of this coffee. It stands out for its clean acidity and the subtle fermentation notes typical of a dry-processed coffee. Here, notes of orange and citrus interplay with floral aromas reminiscent of rose petals paired with a beautifully integrated bitterness that brings hibiscus to mind. All in all, a wonderful, rare taste experience in the cup.

We are also very grateful to be able to present a work of art by the wonderful Vienna-based artist Daniel Domig for this special edition.

Artwork: Standhand, Daniel Domig, 2025

Region : Santa Clara

Producer : Hartmann Family

Farm : Finca Hartmann

Cultivation altitude : 1500m

Variety : Maragogype

Preparation : Natural 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 : 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 :

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:

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: 2/5

Flavor profile:

Region: Carmo do Paranaiba, Minas Gerais

Body: 3/5

Fruit: 1/5

Flavor profile:

Rodolfo Ruffatti Battle is a visionary, a friend, and a passionate coffee farmer. On his Finca El Salvador at the foot of the Santa Ana volcano, he cultivates numerous Arabica varieties, from Bourbon, Typica, and Caturra to Pacamaras and Geisha. After harvesting, the coffee is processed in a previously disused dry mill, which Rodolfo has put back into operation for himself and other coffee farmers. This has allowed the local population to retain an important production facility for processing the coffee cherries and has secured numerous jobs in the region.

This rare Bourbon lot originates from 60-year-old coffee plants, which, while bearing slightly fewer cherries, develop unique aromas due to their advanced age. Rodolfo is a researcher in coffee cherry processing, constantly experimenting and building his internationally acclaimed expertise. For this particular lot, the coffee cherries were fermented for 120 hours in a low-oxygen environment and then dried on nets – this process imparts body, funky aromas, and excellent sweetness.

In the cup, we taste cherries, berry punch, dates, and a delicate milk chocolate finish. A true delight as a V60, Aeropress, French press, cold brew, or fruity espresso. Enjoy!

Body: 4/5

Fruit: 3/5

Kenya AA Wamuguma

We love coffee from Africa—and we’re excited to introduce you to this wonderful, washed AA lot from the Wamuguma Factory in the Kiambu region.

The Wamuguma Coffee Factory is located in Gatundu South, in northern Kiambu, near the border with Muranga—the area considered the birthplace of Kenya’s first president, Jomo Kenyatta. It is one of two washing stations operated by the Ritho Farmers' Cooperative Society, which was founded in 1995 following a split from the larger Gatundu Farmers' Cooperative Society. About 1,700 smallholder farmers bring their cherries here; the cooperative places a strong emphasis on training in good agricultural practices and on actively involving women and the younger generation to ensure the quality and future of production.

As a classic highland growing region located near the equator, Kiambu offers ideal conditions for top-quality Arabica beans—iron-rich, semi-volcanic soils, abundant sunshine, and growing altitudes ranging from 1,700 to 1,900 meters. The cool nights allow the cherries to ripen slowly—this is where the lively acidity and unique aromatic complexity that Kenyan coffee is prized for develop. The varieties grown here are Batian, Ruiru 11, and SL28.

The coffee is traditionally processed using the “fully washed” method. After pulping, the coffee ferments for 12 to 48 hours, is washed, and then sun-dried for two to three weeks on African drying beds. It then rests for three weeks in the pergamino before being hulled, sorted, and hand-sorted.

Look forward to a cup with notes of black currants, rhubarb, and rose hips.

Region: Kiambu County, Gatundu

Producer: Wamuguma Washing Station

Cultivation altitude: 1600 - 1900 m

Variety: Batian, Ruiru 11, 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: 3/5

Fruit: 4/5

Flavor profile:

Lalesa – Anaerobic, Gedeb

From the heart of Gedeb, one of Ethiopia’s finest coffee-growing regions, we present this special anaerobic lot from the Lalesa washing station.

In 2023, Ephtah acquired its own drying station in Lalesa—with over 400 drying beds, it is the largest of its kind in a region that ranks among Ethiopia’s best growing areas. Ephtah’s permanent on-site presence allows the company to foster closer, long-term relationships with the farmers and maintain full control over the processing.

Seven permanent employees manage the operation; during harvest season, the team grows to about 130 people. Ephtah is also socially engaged: A childcare center for the farmers’ families was opened in Gedeb, and some of the women in the region are part of the “Ama Commitment” program.

On 3.5 hectares, at elevations ranging from 2,150 to 2,200 meters, heirloom coffee grows naturally in the shade of enset trees, the Ethiopian “false banana.” Harvesting happens from December - January.

The coffee is processed anaerobically: The cherries ferment for five days in sealed plastic barrels before drying on beds for 13 to 18 days. The coffee is then stored locally until it is transported to Addis Ababa, to the Moplaco warehouse in Gerji—from there, it continues by train to Djibouti for export.

Look forward to a cup with notes of strawberry, peach, passion fruit, and black tea.

Region: Gedeb

Producer: Lalesa Washing Station

Cultivation altitude: 2150 - 2200 m

Variety: Heirloom

Preparation: Anaerob 5 Tage

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

Best Taste Recommendation: 1 - 12 weeks after roasting (Best Before Date- 1 year)

Body: 4/5

Fruit: 4/5

Flavor profile: