We’ve convinced you. You finally want to try quality coffee and maybe, once you’ve tasted it, join the ever-growing family of coffee lovers. But where do you start?
First of all, we need to understand how you like to drink it. The ingredients don’t change (water and coffee, obviously ground), but everyone has their own preferred extraction method, which can vary depending on the occasion or the time of day. Or simply on how we like to enjoy it.
That’s why we put together a short, essential guide by choosing three coffees to enjoy as filter and three coffees instead if you prefer moka or espresso.
Each coffee we suggest has a special story. For every farm that produces them, we know the owner’s name, the land, how they work the coffee, and the care they put into environmental and social sustainability within the community they live in. For us, these are all crucial values that, in addition to guaranteeing you a uniquely high-quality coffee, will help you appreciate your cup even more.
Three coffees for filter
Let’s start with a selection of three specialty coffee with a roast profile perfectly suited for filter extraction.
We selected them to be as different from one another as possible: origin (three different continents), processing method, and aromatic notes.
The result will be a true journey through completely different tasting experiences—an ideal way to start approaching the variety this kind of coffee can offer.
Ethiopia Habesha
The Sidamo Finca Habesha preserves the typical character of Heirloom Arabicas: high fragrance, lively acidity, and floral/fruity notes. To bring out its fragrant aromatics and the notes of peach and yellow fruit, a light-to-medium roast is recommended, so it preserves delicate fragrances and the brightness of the acidity. Ideal brewing methods: V60 / Chemex / Aeropress with a 1:15–1:16 ratio (coffee:water), 92–94°C water temperature, and a medium-fine grind; for espresso, use a slightly finer grind with shorter extractions to avoid overpowering the most delicate notes. In terms of pairings, it goes very well with fruit-based desserts (peach, apricot) or fresh cheeses; it’s also excellent as a filter coffee for breakfasts that favor acidity and a clean cup. Storage: keep in an airtight container, away from light and humidity, and consume within 2–4 weeks from roasting to enjoy maximum expression.
Mexico Villa Corzo
Villa Corzo is a coffee with a full structure and chocolate-hazelnut notes, with a more present body than Ethiopian coffees and a malty sweetness. A medium roast enhances the body and chocolate notes without losing aromatic clarity; if you’re looking for a sweeter, rounder profile, you can lean toward a medium-dark roast—taking care not to overload the flavors. Recommended methods: moka or espresso for a warm and full-bodied profile, and also V60 if you want to highlight the subtle aromatic notes—1:14–1:16 ratio for filter, 92–95°C water temperature; for moka use a medium-fine grind and about 7–8 g per 50–60 ml cup. Since it’s a lot born from local collective work, it’s also interesting as a coffee to serve in tastings that tell the supply chain story: it pairs well with dark chocolate, hazelnut desserts, or hearty breakfasts. Store in a dry place, keeping the package sealed after opening.
Indonesia Bajawa Forest
The Bajawa Forest reflects the volcanic soil and biodiversity of Flores: full body, complex sweetness, and darker fruity notes (plum) with exotic accents (lychee). To enhance its body and complexity, a medium-dark roast is recommended to round out the acidity and bring forward chocolatey tones and ripe-fruit notes. Ideal methods: espresso and moka for a rich, enveloping extraction; French press can also deliver excellent results by emphasizing body. Practical guidelines: standard espresso ratio (18–20 g → 36–40 g out) or, for filter, a 1:15 ratio, 94–96°C water temperature, and a medium-coarse grind for French press. It’s perfect with chocolate-based desserts, spiced cakes, or sweet-savory preparations; it also works well in blends if you’re looking for more roundn