Coffee for Cold Brew Set

Cold Brew Recipe

At a glance:

• 100 g coarsely ground coffee
• 1 litre of cold water
• Leave to infuse for at least 12 hours

Cold brew tastes delicious on its own, with milk or tonic. We’ve tested 5 exciting cold brew recipes for you.

Grape and Nut Chocolate for Your Cup

Cerrado tastes like a piece of grape and nut chocolate slowly melting on your tongue: pleasantly velvety, slightly sweet and with subtle notes of ripe fruit and nuts. Thanks to its balanced profile and chocolatey flavour, it is the standard espresso in our cafés – a real crowd-pleaser with depth.

Innovation Meets Sustainability and Community

The single-origin Arabica comes from the “Daterra – sustainable coffee” farm, located in the Cerrado region of Minas Gerais, a savannah region in south-eastern Brazil. This region is known for its consistent climatic conditions and nutty, chocolatey coffees with a smooth character.

Daterra is one of the pioneers of sustainable coffee cultivation in Brazil. The family-run business works closely with universities and research institutions to develop new, environmentally friendly cultivation methods. The aim is to combine agriculture with the protection of natural resources – through measures such as soil conservation, reforestation and water treatment.

The farm's approximately 300 employees are employed year-round – with fair wages, social standards and access to medical care. The farm also invests in educational programmes and infrastructure for the local community.

The Art of the Sweet Bean

For Cerrado Espresso, we source an Arabica variety from Daterra, which consists of the Catuai, Mundo Novo and Bourbon varieties and is processed using the pulped natural method. In this process, the coffee cherry is pulped after harvesting, meaning that the pulp is removed, but some of the sweet mucilage remains on the bean. Instead of being completely washed, as in the washed process, the beans dry in the sun with this sticky layer.

Tips for Preparation

Cerrado is particularly good in an espresso pot. Its velvety mouthfeel and pleasant nutty flavour come into their own both on their own and in cappuccinos and other milk-based coffee drinks.

Our Version of a Spritz in a Cup

If spritz were a coffee, it would be Rungeto: notes of invigorating currant and refreshing rhubarb make every day feel like a summer holiday.

Washed Processing with Kenyan Glacier Water

The Rungeto Cooperative is an association of over 850 coffee farmers who deliver their coffee cherries to one of three washing stations, including the Kii Factory, located at the foot of Mt. Kenya. Since 1995, it has been processing specialty coffee with a clear focus on quality. The fresh glacier water of the Kii River, fed by the snow-capped peaks of Mt. Kenya, is used to process the cherries. In recent years, the cooperative has invested specifically in improving its processing methods with the aim of further enhancing the exceptional quality of its coffees.

Precision and Exceptional Quality

The SL28, SL34 and Ruiru 11 varieties grow at an altitude of around 1,750 metres. They are cultivated on volcanic soil with a high phosphorus content, which gives them their typical Kenyan liveliness. At the Kii Factory Washing Station, after washing, the beans undergo a two-stage fermentation process lasting 72 hours, during which every gram of pulp is precisely removed. The result: a crystal-clear Kenyan washed coffee with lively acidity and aromatic depth.

Tips for Preparation

The complex character is best brought out in hand filter brewers such as the Hario V60 or the AeroPress. Enjoy the prepared coffee pure or as a cold brew – this brings out its fruitiness particularly well.

If Tea were Coffee

If tea were coffee, it would be called Yirgacheffe. This Ethiopian Washed Arabica is our highlight for all those who appreciate fine and complex aromas. Mild and harmonious, this single origin will win you over with its subtle vanilla and blackberry notes.

Harvested and Processed by Hand

The Koke Cooperative is located in the heart of the renowned Yirgacheffe coffee region in Ethiopia, the namesake of this special Arabica. As part of the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), it represents around 1,200 farmers. Koke has made it her goal to improve the living conditions of the local community. For example, it invests in the renovation of schools and the provision of learning materials on site. The coffee cherries are harvested and sorted by hand by the farmers. In the washing station, they are separated from the pulp, washed and then dried in the sun with regular and careful turning - this gives the coffee its clear, fine taste profile. A special highlight? The cooperative attaches great importance to ensuring that the beans can be fully traced: from the time of harvest to the end of the preparation process.

Traditional Cultivation in the Interests of Nature Conservation

Yirgacheffe is grown in shady forest gardens in the south-western mountains of Ethiopia. Thanks to the cool, high-altitude climate, the coffee cherries ripen more slowly and have more time to develop their characteristic, fruity and spicy flavor. Traditional cultivation in forest gardens also has advantages in terms of nature conservation: the plants have a higher natural resistance to pests, plant and species diversity is preserved and the method of cultivation provides natural protection against erosion.

Tips for Preparation

All types of filter coffee preparation are suitable for preparing Yirgacheffe coffee. When prepared with a hand filter, fruity-sweet nuances tend to come to the fore, while a French press, for example, emphasizes floral-spicy aromas. Yirgacheffe is best enjoyed pure, as this allows its flavor to develop optimally.

A Welcome Surprise

Sidamo is like a welcome surprise – classically strong yet excitingly fruity. This single origin from Ethiopia will take you out of your comfort zone and show you how diverse espresso can taste. Enjoy the combination of caramel and dark berries with the classic espresso kick.

Tips for Preparation

Sidamo is at its best when enjoyed on its own. But it also surprises when combined with milk (or milk alternatives), giving it a caramel-like flavour. Ideal for fans of sweeter coffee drinks.

Excellence from the Highlands of Ethiopia

As a single origin coffee, Sidamo comes from a sole region and reflects the special growing conditions there. Typical for Ethiopia, this Arabica coffee is grown at an altitude of 2,000 metres in shady forest gardens. The cool high-altitude climate means that the coffee cherries ripen more slowly, giving them more time to develop their refreshingly fruity flavour – just like good wine.

Naturally Grown and Hand-dried

The coffee cherries are harvested by hand, ensuring that only ripe cherries are picked and processed. The harvested cherries are carefully dried in the sun and turned regularly – this is called natural processing. The beans are then separated from the pulp of the cherry and hand-picked again by the farmers so that only the best beans are exported. As no chemical fertilisers or pesticides are used, the farm is also certified organic according to DE-ÖKO-001.

A Rich Dream of Chocolate and Nuts

Like a mild morning in your favourite place – familiar and balanced. Sierra Nevada tastes just like you would imagine a good cup of coffee to taste: a little nutty, a little chocolatey and pleasantly strong.

Tips for Preparation

Whether you want to serve it to coffee nerds or enjoy it on a relaxed afternoon with your loved ones, Sierra Nevada always tastes great and can also be enjoyed with milk (or milk alternatives). It works particularly well in a coffee machine, hand filter or French press.

A Colombian Single Origin with Character

Sierra Nevada is a single origin – the beans come exclusively from one region, in this case Nariño in Colombia. The typical Colombian flavour of hazelnut and fine caramel wonderfully highlights the character of this special growing region. Do you prefer a balanced flavour that is still full of character? You can rely on this 100% Arabica: its washed processing produces a low-acid coffee with a particularly clear, delicate flavour that fits perfectly into everyday life.

Coffee Cultivation with Eyes on the Future

This single origin coffee comes from the Colombian cooperative Alianza Café, which takes a forward-looking approach to agriculture. Alianza Café works with international scientists to make coffee cultivation more sustainable, innovative and environmentally friendly. The goal? The best quality, fairly produced – always with the aim of farming in harmony with nature. Alianza Café not only gives local farmers fair wages, but also access to knowledge and technologies so they can take control of their own future.

The Perfect Balance

Karibu is the golden standard of the coffee world: smooth yet aromatic, harmonious and always exciting. It tastes of fine chocolate with a hint of cinnamon and is very low in acidity.

Tips for Preparation

Karibu tastes best when brewed using a classic filter coffee machine or French press. This high-end blend is ideal for fans of complex, exciting flavours who like to enjoy their coffee pure.

The Best of Three Coffee Regions

This high-quality 100% Arabica blend combines the best characteristics of three coffee regions: Ethiopian sweetness reminiscent of dark chocolate, Brazilian spice that gives the coffee depth, and Kenyan fruitiness that gently shines through in the finish.

Working Together for Quality – and Better Prospects for the Future

The Brazilian component comes from the APAS cooperative, which has created a high-quality APAS blend especially for us. We have maintained a close partnership with the organisation, which now includes 71 farmers, since 2018. Together, they focus on quality, craftsmanship and sustainable methods – from harvesting to processing.

The Ethiopian component comes from the region around Agaro in western Ethiopia, from the Buture cooperative, with which we have already collaborated on our local projects. Together, we have invested in a washing station, enabling the 630 farmers to produce and export washed coffee.

Kenyan coffee comes from the Rungeto cooperative, an association of over 850 coffee farmers. The SL28, SL34 and Ruiru 11 varieties grow at an altitude of around 1,750 metres. They are cultivated on volcanic soil with a high phosphorus content, which gives them their typical Kenyan liveliness.

The coffee cherries are delivered to one of three washing stations, including the Kii Factory, located at the foot of Mt. Kenya. Since 1995, it has been processing specialty coffee with a clear focus on quality. The fresh glacier water of the Kii River, fed by the snow-capped peaks of Mt. Kenya, is used to process the cherries. In recent years, the cooperative has invested specifically in improving its processing methods with the aim of further enhancing the exceptional quality of its coffees.

A Reliable All-Rounder for Everyday Use

Like a good friend, you can rely on Limu. Its smooth taste never lets you down: Limu is mild, slightly fruity and has a subtle chocolate note. As a reliable all-rounder for every day, it is easy to prepare and always just right.

Tips for Preparation

Whether you use a manual filter, French press or coffee machine, Limu always turns out well. And since it tastes just as good on its own as it does with a dash of milk (or milk alternative), you can enjoy it in a variety of ways, depending on what you feel like.

Coffee from the Forest Gardens of Ethiopia

As a single origin coffee, Limu comes from a single region and reflects the special growing conditions there. In Ethiopia, coffee is often still grown in shady forest gardens – on nutrient-rich, natural soils, surrounded by native vegetation. In the highlands of the country, at altitudes of over 2,000 metres, the coffee cherries also ripen more slowly, allowing the coffee to develop its complex aroma and a fine, pleasant acidity.

Working Together for Better Coffee – for 15 Years

We source Limu, our very first coffee, from the region of the same name in south-western Ethiopia. We have been working with the Kenissa cooperative for 15 years and, thanks to your donations, are investing in the region. Through a joint project with Welthungerhilfe, for example, they have been able to improve their cultivation methods and build a new washing station with environmentally friendly technology. In addition, quality trainers support the employees during harvest time to further improve quality. Since then, the farmers have been able to achieve better prices and invest more in the long term – in their farms and their future.