Filter Coffee Discovery Set

"Blend? Single Origin? What was that again?" If you’re asking yourself that right now – don’t worry! Here’s the explanation. Single origins come from a single growing region and clearly express the distinctive aromas of their origin, for example fruity or chocolatey notes. They’re ideal for explorers who love trying out new and complex nuances.

Blends, on the other hand, combine beans from different regions, varieties, or processing methods. They offer consistency and balance, and are carefully crafted by our master roasters to create a well-rounded flavor profile – across different harvests. They’re often fuller, sweeter, and lower in acidity, making them perfect for milk coffee or espresso.

Wondering which one suits you better? Flavor adventurers often prefer single origins, while routine lovers often appreciate the reliable everyday companion that blends provide. Whatever you choose, we offer you a high-quality selection.

Sounds simple, but it’s full of craftsmanship: coffee begins as the fruit of the coffee plant. In order to export it as green coffee, it has to be processed. The two most common methods are dry (natural) and wet (washed). Both are ways of transforming the coffee cherry into aromatic beans – each with its own character.

With the natural method, the whole fruit is dried in the sun for several weeks, being turned regularly. This allows the sugary layer of the pulp to infuse into the bean, resulting in a lot of body and natural sweetness. Only after drying is the pulp separated from the bean. Since this method requires no water, it’s especially suitable for regions with low water availability.

The washed method begins right after harvesting: the pulp is removed, the beans are fermented in water, and then carefully dried. The result: clean, fruity coffees with fine acidity and intense, nuanced aromas.

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.

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 Trip to the Spice Bazaar

Toleyo has a strong, spicy and low-acid flavour – a coffee with character. The 100 % Arabica blend brings plenty of power, intense cocoa notes and a hint of nutmeg to your cup.

Tips for Preparation

Toleyo is suitable for all methods of filter coffee preparation and fully automatic machines. It works particularly well in a classic filter coffee machine or French press. But fans of hand filters, Chemex or AeroPress will also get their money's worth. Whether pure, with milk (or milk alternatives) or a little sugar, Toleyo always tastes great – strong, harmonious and with lots of personality.

A Blend with Strong Character and Rich Crema

Grano Gayo is an espresso blend with character – and four countries of origin that could hardly be more harmonious. The coffee from Colombia provides the strong base note: nutty, caramelised and balanced – exactly what you want from a classic espresso. Peru adds the delicate sweetness of dark berries, giving the blend a playful lightness. The contribution from Ethiopia reinforces these nuances with its typical fruity sweetness.

The dark blend is rounded off by beans from Honduras, which provide a chocolatey aftertaste. The result? A low-acid espresso with a rich crema, without any frills.

Three Times Handcrafted, One Blend

Toleyo, a 100% Arabica blend, combines the best of Brazil, Indonesia and the Democratic Republic of Congo.

In Brazil, we work with the APAS cooperative in the south-east. The farmers carefully harvest and select the coffee cherries by hand and leave them to dry in the sun – this is how the nutty, chocolatey notes typical of Brazil develop.

Musfaha Mandiri and its farmers supply the Indonesian piece of the puzzle from the highlands of Sumatra. Their beans undergo an unusual processing method: the wet hulled process typical of the country. This involves hulling the coffee while the beans are still moist – usually, hulling is done when the beans are dry. The beans are then air-dried.

The wet hulling process is typical for regions with high humidity, because normal drying would take an extremely long time there.

By hulling the beans early while they are still moist, the drying process can be accelerated – this is important because the humid climate would otherwise promote mould growth and quality loss. This type of processing emphasises the flavour and ensures a low-acid result. The coffee contributes a spicy, slightly earthy depth to the blend.

The Congolese portion is produced by the Rebuild Women's Hope (RWH) cooperative. RWH operates four washing stations where the coffee cherries are processed after harvesting. The cherries are first pre-sorted by hand, then the pulp of the coffee cherry is separated from the bean and the beans are cleaned of the remaining pulp in a water tank. Finally, they are dried on raised beds for about 14 days. This type of washed processing rounds off the blend with nutty-sweet notes and a subtle spiciness.

Different Origins, United for Exceptional Coffee

Since 2018, we have maintained a close partnership with the Brazilian cooperative APAS, with whom we share the same commitment to exceptional quality and fair production conditions. Today, 71 farmers belong to the organisation. Together, they focus on quality, craftsmanship and sustainable methods, from harvesting to processing.

The Indonesian portion of the blend comes from the north of Sumatra. There, the coffee is grown by over 600 farmers, mainly at altitudes of 1,600–2,000 metres. Coffee farmer and exporter Musfaha Niaga Mandiri has been working closely with the farmers for years, monitoring all processes to deliver consistently exceptional quality and continuously improve it.

We source the third component for Toleyo from the Congolese cooperative Rebuild Women's Hope (RWH), which was founded in 2013 by Marceline Budza, a human rights activist, and has been run by her ever since. The female-led organisation is committed to strengthening women's rights in Congo, enabling female coffee farmers to achieve economic independence and giving them decision-making power. A good standard of living for the entire community – that is their vision. The cooperative is currently investing in the construction of a women's centre and a hospital.

Like a Cosy Evening by the Fireplace

Buna Dimaa tastes like a cosy evening by the fireplace: roasted nuts and creamy cocoa ensure moments of comfort and relaxation. You can expect an intense yet pleasantly low-acid filter coffee that never lets you down – no matter how you combine it.

Tips for Preparation

The dark and classic roast is perfect for those who prefer strong roasted aromas or enjoy their coffee with milk (or milk alternatives) or sugar. Buna Dimaa is best prepared in a fully automatic coffee machine, a classic filter coffee machine or a French press.

A Low-acid, Strong Blend from Three Countries

Buna Dimaa is a blend from three countries: selected beans from Colombia, Ethiopia and Peru have been combined to create the perfect flavour combination.

Around 40 % of the beans come from Colombia and provide the sweet caramel notes. The coffee grows in the highlands of the Sierra Nevada under ideal conditions: certified organic, slowly ripened and particularly low in acidity. Another 40 % comes from the Limu region in Ethiopia. The beans are grown there in forest gardens at an altitude of around 2,000 metres, surrounded by trees and natural vegetation. This ensures a delicate freshness and a slight spiciness that brings the blend to life. The remaining 20% comes from Peru, which also produces excellent quality specialty coffee. The special care and dedication result in beans with a delicate chocolate note that rounds everything off. In the cup, Buna Dimaa has a pleasant nutty and caramel flavour and impresses with its balanced yet strong character.

Sustainable Farming in Harmony with Nature

The beans for Buna Dimaa come from direct collaboration with three selected cooperatives. In Colombia, 88 coffee farmers are part of the Coocafe cooperative, with whom we’ve maintained a close partnership since 2016. Almost a third of the members are women. They grow their coffee organically, place great importance on working in harmony with nature, and work together to improve the livelihoods of their families.

The Ethiopian component of the blend is sourced from the Bikila Ibsa cooperative. A total of 1,138 farmers produce and process the coffee there with great care, by hand and with years of experience – at an altitude of 1,950 metres. Since the construction of a new washing station and the introduction of quality training for producers, the quality of the coffee has improved even further.

The family-run business Negrisa in Peru also places great emphasis on outstanding quality. They have been cultivating specialty coffees for over 15 years. To ensure full control over the quality of their coffee, they have chosen to bring cultivation, processing, and export together under one roof. With passion, experience, and meticulous care, they continue to bring the flavour of Peruvian coffee to the world.