filter coffee

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 fed 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 called "garden coffee."

Yirgacheffe is the heart of Ethiopian coffee culture, famous for its delicate and distinctive flavors. The combination of fertile soils, consistent rainfall, and centuries of experience gives this coffee an incomparable interplay of aromas. In the cup, you'll experience 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 dried in the sun on raised African beds for 10 to 12 days. Each bean is carefully turned regularly and protected from rain or midday sun before it begins its journey to Addis Ababa for final sorting and preparation for export.

We're delighted to present this excellent coffee from the Aricha Wubanchi Washing Station. The light roast brings out classic Yirgacheffe aromas like bergamot and black tea. This coffee makes a sensational accompaniment to a clear cup of filter coffee or a fruity espresso.

Region: Aricha in Yirgacheffe, Gedeo Zone

Producer: Aricha Wubanchi Washing Station

Cultivation height: 2,200 m

Variety: Heirloom

Condition: Washed

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

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

Body: 3/5

Fruit: 4/5

Flavor profile:

• Earl Grey
• apricot
• Lemon tart

Region: Carmo do Paranaiba, Minas Gerais

Body: 3/5

Fruit: 1/5

Flavor profile:

• nut
• Dark chocolate
• Exotic fruits

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

Sasini ensures fair working conditions, safe housing, and education for its employees' children. With the support of Olam Specialty and dedicated partners, further investments were made in the local elementary school. In particular, a modern computer lab was built to help students learn the skills they need to thrive in an increasingly digital world of work.

Kiambu County, not far from Nairobi, is a paradise for coffee lovers. The volcanic soils, altitudes of up to 2,000 meters, and cool nights allow the coffee cherries to ripen slowly, resulting in a particularly delicate 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. Each bean speaks of the dedication of the local people and carries the soul of Kenya within.

With every sip, you not only experience a unique interplay of flavors, 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. On the palate, you can expect a fine taste of Currant, blackberry, peach and rosehip.

Region: Kiambu County

Producer: Kakindu Estate

Cultivation altitude: 1650 - 1800 m

Variety: SL28

Condition: Washed

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

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

Body: 4/5

Fruit: 4/5

Flavor profile:

• currant
• blackberry
• peach

This excellent lot was prepared 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 slightly larger than in the rest of Huila. The region became more heavily populated in the 19th and 20th centuries because there was still a lot of fertile land there. Huila is generally considered one of the best coffee-growing regions in Colombia, and is already known for its particularly high coffee quality.

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

Processing: Washed

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

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

Body: 3/5

Fruit: 4/5

Flavor profile:

• currant
• citrus zest
• Sencha
• biscuit

Finca El Placer is located at 1400 meters near Calarcá and is run by Sebastián Ramírez, now in the fourth generation of the family. Traditional agricultural techniques and organic fertilizers make it possible to completely avoid synthetic herbicides. This exceptional Caturra Lot was processed as an infused honey. The ripe coffee cherries are fermented with CO2 for 48 hours in sealed tanks (carbonic maceration). Natural fruit extracts and herbal juices are added during this fermentation. The coffee cherries are then pulped and dried with mucilage to form honey for up to 30 days until the desired moisture content of 10% is reached. The result of this experimental processing 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 fructose. A fantastic coffee that demonstrates the great range of aromas possible through special post-harvest processing.

The uniqueness of this rare coffee is underlined by a beautiful picture by the artist Daniel Domig .

Region : Calarcá, Quindio

Producer : Sebastian Ramirez

Farm : El Placer

Cultivation altitude : 1400m

Variety : Caturra

Processing : 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

Taste profile :

• Raspberry lemonade
• Strawberry punch
• Berry tart

This rare, excellent cider comes from Wilder Lazo's family-run Bella Alejandira farm. Located in one of Colombia's best coffee-growing regions, the entire family passionately produces exclusive coffee varieties that undergo particularly innovative post-harvest processing. The fertile soils, the exceptional microclimate, the specialized cultivation and processing techniques, coupled with decades of experience in cultivating rare coffee varieties, make this coffee a true delight. Exciting notes of Szechuan pepper, fruity apricot sweetness, and a green tea aftertaste characterize this coffee. A taste experience that demonstrates how diverse coffee can be with expertise.

This exquisite Sidra lot was processed as a White Honey (semi-dry). This process involves first sorting out coffee cherries that are not 100% ripe and floating in water. Only the best cherries are then fermented for 60 hours in GrainPro bags. After this initial fermentation, the coffee cherries are pulped and then fermented anaerobically for 100 hours. The coffee beans are then lightly washed to retain a small amount of mucilage (white honey). Depending on the amount of mucilage left on the coffee beans, it is also referred to as Yellow, Red, or Black Honey. Finally, the coffee is dried in direct sunlight for 15 days and stored overnight until the desired moisture content of 10.5% is reached.

The uniqueness of this rare coffee is underlined by a beautiful picture by the artist Daniel Domig .

Region: San Adolfo, Huila

Producer : Wilder Lazo

Farm : Bella Alejandria

Cultivation altitude : 1470 - 2100m

Variety : Sidra

Preparation : White 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 : 4/5

Fruit : 4/5

Taste profile :

• Szechuan pepper
• apricot
• Green tea

This balanced filter coffee captivates with the delicious sweetness of hazelnut and nougat, paired with a subtle fruity note reminiscent of apple. The medium roast gives this filter coffee a pleasant cocoa finish. This versatile, charming coffee is a perfect companion for all day and never gets boring.

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

The cooperative was founded in 1981 by small-scale coffee producers with the goal 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 democratic participation of all members are cornerstones of this cooperative.

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

By trading directly with Majomut, producers earn a much higher income than by selling to intermediaries, and the long-term, stable relationship with Süssmund makes them independent of the volatile fluctuations of the commodity markets.

AT-BIO-301 certified

Region: San Cristobal de las Casas, Chiapas

Cooperative: Unión Majomut

Cultivation altitude: 900 - 1600 m

Variety: Typica, Bourbon, Mundo Novo, Caturra

Condition: 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:

• hazelnut
• nougat
• cocoa