Filterkaffee Explorer Set

Tips for Preparation

Each variety is suitable for all filter coffee brewing methods. Rungeto and Maíra Gomez reveal their clear, fruity structure especially well with a hand filter, such as the Hario V60 or a Chemex. Muraho develops depth and sweetness when brewed with the AeroPress, while Lake Kivu shows its perfect harmonious balance in a classic filter machine.

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.

Warmth With Depth

Imagine a warm summer’s afternoon and a scoop of chocolate and cinnamon ice cream with sweet berry compote: Iloma is the perfect companion for your coffee break. This filter coffee from Tanzania brings character to your cup – with its pleasant spiciness, subtle sweetness and clear structure, it strikes just the right balance between exciting and well-rounded.

Between Highlands and Artisanal Farming

This high-quality washed Arabica comes from south-western Tanzania and is one of the most exciting lots from the Songwe region. Behind it stands Iloma AMCOS – a cooperative of 391 dedicated producers from the villages of Mafumbo and Ilomba. At an altitude of around 1,830 metres, mainly Bourbon varieties grow here on nutrient-rich clay soils. The combination of altitude, climate and meticulous work ensures a flavour profile characterised by clarity, depth and elegance.
In recent years, through consistent commitment to quality, Iloma has developed into one of the country’s most dynamic cooperatives, with a clear focus on transparency, meticulous care and the continuous improvement of every harvest.

Elaborate, Handcrafted Processing

The coffee cherries are harvested by hand – precisely when they have reached their optimal level of ripeness. The next step involves careful selection in a water bath, during which unripe or damaged cherries are sorted out. The cherries are then pulped and fermented under controlled conditions for 24–36 hours to gently break down the mucilage. This is followed by a thorough washing before the coffee is processed.

An additional ‘soaking’ step (soaking for 8–12 hours) ensures even greater clarity in the cup. The processed coffee is then slowly dried over 7–14 days on African drying beds under the open sun.

This labour-intensive fully washed process results in a clean, clear coffee that embodies the character of its origin.

Tips for Preparation

Iloma is ideal for pour-over methods such as the Hario V60, Kalita and AeroPress. This Arabica also performs exceptionally well in a traditional filter coffee machine. The light roast profile brings out the floral and fruity notes particularly well and highlights the clear structure of this special batch.

The sweet, fruity side of Brazil

Like a bowl of chocolate-covered fruit at a warm summer picnic in the countryside: that’s Arara, our highlight from the latest harvest in Brazil. A premium single-origin coffee that brings this little moment of tranquillity to your cup. Classic chocolate notes meet the flavours of nectarine, ripe cherries and exotic fruits, rounded off by a creamy, sweet toffee finish. This diversity makes this special micro-lot blend an elegant natural coffee from Brazil that goes beyond traditional expectations.

Visiting friends

We first met the APAS cooperative in 2018 during one of our trips through Brazil. Since then, their exceptional coffees have been a part of our range year after year. We have now developed a deep-rooted friendship with the farmers, Alessandro and Ademilson. Both of them live and breathe coffee farming and pour endless passion into their work.
At an altitude of around 1,150 metres, they manage their farms sustainably, with great care and using natural methods. Their aim is to combine high-quality coffee with a respectful approach to people and nature.

In the best and highest-altitude sections of their farms, the coffee cherries are selectively hand-picked in a labour-intensive process. Only perfectly ripened fruits make it into these micro-lots. For our new Explorer coffee, we have teamed up with our friends to select one of these special lots and created a high-end APAS blend in our roastery. A 100% Arabica coffee that bears the hallmark of our long-standing partnership – clear, elegant and full of character.

Natural processing, sunshine and time

For this micro-lot, the coffee cherries of the Arara, Red Bourbon and Catucai varieties are harvested exclusively by hand as soon as they have reached their optimal, deep-red stage of ripeness.
The secret to its exceptional flavour lies primarily in the natural processing method: the cherries, together with their pulp, are slowly dried on drying beds and in greenhouses under the Brazilian sun. During this slow process, the natural sweetness and full fruitiness of the cherry are transferred directly into the bean, giving the coffee its exceptional aroma.

Typical notes of nut and delicate cocoa form the foundation, whilst lively fruity nuances and a creamy toffee sweetness unfold elegantly in the finish. The result is a balanced filter coffee with a clean structure and remarkable depth.

Tips for Preparation

We recommend brewing this coffee using the pour-over method, for example with the Hario V60, or in an AeroPress. This really brings out the fruity notes and the creamy toffee sweetness, whilst retaining the chocolatey base.

Arara also impresses as a cold brew with its versatility and a pleasantly creamy mouthfeel – ideal for warm days.

A Gentle Summer Breeze

Hambella tastes just like a gentle summer breeze feels on your skin: fruity strawberry and smooth milk chocolate come together in a mild yet vibrant filter coffee. With its delicate acidity and creamy mouthfeel, this natural Arabica brings lightness to your coffee break – perfect for sunny days or moments that feel like them.

Where Variety and Craftsmanship Meet

Hambella is a region in western Ethiopia, renowned worldwide for its exceptional coffees. The fruity and honey-sweet aromas are the result of diverse microclimates, nutrient-rich soils, and the decades of experience of local farmers. Here, 370 families work hand in hand with the Dimtu farm and local cooperatives. These partnerships ensure not only full traceability and strict quality controls, but also investments in infrastructure and community projects. Every bean is the outcome of decades of knowledge, careful handcraft, and the pride in a truly unique product.

Careful Cultivation on Volcanic Soil at High Altitudes

At 2,200 meters above sea level, the coffee plants thrive in an ideal balance of mild climate, fertile volcanic soil, and diverse microclimates. These conditions produce beans with the hallmark Hambella balance of fine acidity and full body.
The natural processing preserves the coffee’s full fruit character: after harvest, the ripe cherries are carefully selected, spread out on drying beds, and turned several times a day. Under the Ethiopian sun, they develop their intense aromas of strawberry and milk chocolate, rounded off by a fresh, floral finish.

Tips for Preparation

Hambella shines especially well in pour-over methods such as the Hario V60 or Kalita Wave. It also delights in a French press or as a cold brew. However you prefer to drink it, Hambella always surprises: enjoyed black, it impresses with lightness and freshness; paired with milk (or milk alternatives), it reveals smooth, chocolatey notes.