Filter Coffee & Espresso Tasting 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.

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.

Your ticket to the chocolate factory

Yirga Santos transports you straight to Charlie's chocolate factory. The slightly darker roast of this Arabica-Robusta blend impresses with an intense chocolate aroma.

Tips for preparation

Do you like cappuccino, other milk drinks, or maybe a little sugar? Then Yirga Santos is just the thing for you! Especially when combined with milk (or milk alternatives), it creates a strong, creamy coffee that loses none of its powerful character.

With this Arabica-Robusta team, every crema comes out just right

It's all in the blend: 75% Arabica creates an intense, low-acid espresso that, thanks to the 25% Robusta content, reliably delivers a golden crema every day. The beans for this harmonious blend come from three countries: Brazil, Ethiopia, and India. While the high-quality Arabica beans from Brazil and Ethiopia provide a chocolatey note and a fine, balanced sweetness, the first-class Robusta from India brings strength and crema.

Quality that starts with the harvest

In Brazil, we work with the APAS cooperative, located in the southeast, with whom we share the same commitment to exceptional quality and fair production conditions. The farmers carefully harvest and select the coffee cherries by hand and let them dry in the sun – this is how the particularly chocolatey notes typical of Brazil develop.

In Ethiopia, we invest in training in collaboration with Welthungerhilfe and local cooperatives (e.g., in the Limu region) so that farmers can improve the quality of their harvests. This not only increases their income in the long term, but also improves their living conditions.

An Absolute Classic

Every sip tastes like an espresso from your favourite Italian café around the corner: full of roasted aromas, strong and balanced.

Tips for Preparation

Do you prefer to drink your coffee with milk (or milk alternatives)? Grano Gayo is wonderful as a cappuccino or latte macchiato, without compromising on its strong flavour. This espresso is also the right choice for fans of sugar in their coffee. Whether you use a stovetop pot, espresso machine or fully automatic machine, Grano Gayo is always a highlight.

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.

Hand in Hand – from Farm to Cup

The Colombian Arabica portion of this Italian-style blend comes from the Coocafe cooperative. Here, 88 farmers work together to produce high-quality coffees that are exclusively organically grown and carry the official EU organic seal.

The puzzle piece from Peru grows in the eastern foothills of the Andes. The farmers of the family-owned company Negrisa have over 15 years of experience and combine cultivation, processing, quality control and export under their belt.

The Ethiopian contribution to the blend comes from the region around Agaro in the west of the country. 1,138 farmers from the Bikila Ibsa cooperative produce and process the coffee there carefully by hand, drawing on their many years of experience.

The contribution from Honduras comes from the certified organic Comipronil cooperative, which is run mainly by women and has set itself the goal of promoting and supporting female coffee farmers.

In Ethiopia, we invest in training in collaboration with Welthungerhilfe and local cooperatives (e.g., in the Limu region) so that farmers can improve the quality of their harvests. This not only increases their income in the long term, but also improves their living conditions.