Our coffee

Filter Coffee Beans

Coffees roasted lighter for filter, so you taste more of the farm. Flavors range from fruity and floral to caramel and nuts, always with a clean, sweet finish. Made for V60, Chemex, AeroPress and batch brew.

Our filter range is made up of microlots from single farms in Brazil. Maragogipe Southern Boundaries is a rare elephant bean with jammy blackcurrant, jabuticaba and tamarind. Fazenda Sertão Reserva comes from Red Bourbon trees over 100 years old, with red fruits and a spicy finish. Funky Jumper is a semi-anaerobic Red Catuaí with a fruity, brown rum character, and Sítio Matuto gives caramel, apricot and a fresh herbal note. Our Swiss Water decaf works well in filter too.

A good place to start: water at 92 to 93°C and a ratio of 1:15 to 1:16, so 15 to 16 grams of water for every gram of coffee.

5 coffees

Whole beans or ground? You choose per coffee, ground for your brew method.

Filter coffee beans from Brazil

Filter coffee shows a different side of Brazil. We roast these coffees lighter, so you taste more of the farm: fruit, sweetness and a clean finish instead of only chocolate and nuts. They are made for slow brewing methods such as V60, Chemex, AeroPress, Kalita and the filter machine at home or in the office.

Fruity Brazilian coffee

Many people expect Brazilian coffee to taste only of chocolate. Our filter coffees prove otherwise. Maragogipe Southern Boundaries brings blackcurrant, jabuticaba and tamarind. Funky Jumper Banger is a semi-anaerobic microlot with fruity, rum-like notes. Fazenda Sertão 100 Years Reserva comes from Red Bourbon trees over a hundred years old, with red fruits and a gentle spice. Sítio Matuto is softer, with caramel and apricot.

How to brew filter coffee

Start with 15 to 16 grams of water for every gram of coffee, water at 92 to 93°C and a medium-fine grind. Our filter recipe walks you through it step by step.

Taste them side by side

The Explore Filter Special Box holds five of our filter microlots of 250 g each. Brew them one after another with the same recipe and you taste how much farm, variety and processing change the cup.

Read more

All articles →
  • Coffee knowledgeWhy Your Filter Coffee Tastes Like Passion Fruit?

    By Tiago 3 min read

    Why Your Filter Coffee Tastes Like Passion Fruit?

    It was a quiet morning when I brewed a cup that changed everything. The bag said "passion fruit", and honestly, I rolled my eyes. But then I took a sip. And there...

  • Coffee knowledgeWhat is fruit-forward coffee? Where the fruit comes from

    By Tiago 3 min read

    What is fruit-forward coffee? Where the fruit comes from

    Fruit-forward coffee tastes of berries, stone fruit or citrus, without any flavourings. What it is, where the fruit comes from, and which Brazilian coffees show it best.

  • HorecaWhy More Businesses Are Switching to Filter Coffee

    By Tiago 3 min read

    Why More Businesses Are Switching to Filter Coffee

    Filter coffee is making a comeback in offices, hotels and cafés. Why more businesses switch, which brewing method suits you, and which Brazilian coffees work best as filter.

Frequently asked questions

Good to know

What are filter coffee beans?

Coffee roasted lighter for slow brewing methods such as V60, Chemex, AeroPress and filter machines. The lighter roast keeps more fruit and sweetness in the cup.

Can Brazilian coffee be fruity?

Yes. Processing and variety make a big difference. Microlots such as Maragogipe and Funky Jumper Banger taste of red fruit, berries and even rum, far from the classic chocolate profile.

Which grind do I need for filter coffee?

Medium-fine for V60 and AeroPress, slightly coarser for Chemex and a filter machine. You can also order the beans ground for your brew method.

Cupped hands holding freshly picked ripe red coffee cherries in front of coffee plants
Straight from the source

Brazilian specialty, freshly roasted in Amsterdam

All our coffee comes straight from Brazilian producers and is roasted fresh every week in our Amsterdam roastery. That is how you taste the terroir at its best.

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