Coffee Circle Aeropress & Coffee Set

How does coffee from the AeroPress taste?

Full-bodied! Thanks to the paper filter, sediments and oils are retained, giving the coffee a clear and nuanced taste. At the same time, a small amount of coffee flows through the small openings at the bottom of the AeroPress without being filtered. This gives the coffee its voluminous body and increases its intensity.
For preparation, we recommend using a rather fine grind, as this allows the aromatic substances to be dissolved quickly and hardly any bitter substances to enter the coffee.

Which coffee roast should I use?

You can use both filter and espresso roasts with the AeroPress. If you prefer fruity and more nuanced coffees, we recommend a light filter roast (e.g., Rungeto coffee). If you are more of a fan of strong coffees, you should go for an espresso roast (e.g., Sidamo Espresso).
Ultimately, however, it is your personal taste that decides, because with the AeroPress you can tailor the brewing recipes to your preferences.

AeroPress – a playground for coffee lovers

With the AeroPress, you have complete control over all the parameters of coffee preparation. You determine the grind, coffee quantity, brewing temperature, brewing time, and brewing method (classic or inverted) yourself, allowing you to discover new flavor profiles and experiment. Thanks to the wide range of possibilities, there are now even world championships in coffee brewing with the AeroPress.

Coffee on the go with the AeroPress

In this Video, Hannes shows you how easy it is to make coffee on the go with the AeroPress. The Aerobie Aeropress is also available in a large size.

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.

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.

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.

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.