Chemex Coffee Carafe & Coffee of your choice Set

What makes Chemex coffee so special?

In addition to its innovative carafe, Chemex has launched a completely new type of paper filter. The paper used is 20-30% thicker than conventional filters and has a particularly fine-pored structure. This means that significantly more oils and tiny particles are retained during the brewing process. The result is a very clear, nuanced filter coffee that typically emphasizes the natural sweetness of the coffee. The Chemex allows high-quality coffees to reveal their full flavor potential and is ideal for coffee drinkers who prefer a fine and extremely aromatic coffee.

Legendary design

Its unusual hourglass shape has won numerous awards and earned the Chemex a permanent place in the exhibition at the Museum of Modern Art in New York and a spot in the top 100 modern design products. It was invented by German chemist Dr. Peter J. Schlumbohm. The chemist and coffee lover, who was living in New York at the time, designed the Chemex in 1939, drawing on all his experience in filter techniques and extraction processes. For example, the spout at the top of the jug not only makes pouring easier, but also allows water vapor from the already filtered coffee to escape from the Chemex body past the filter. The carafe is made from a single piece of heat-resistant borosilicate glass and comes with a wooden sleeve that makes it very easy to handle.

Versatile uses

Chemex owners are by no means limited to brewing filter coffee. Of course, the durable glass carafe is also suitable for brewing good teas, as the special glass does not absorb any foreign flavors. It is also possible to brew coffee over ice cubes in the summer: with the so-called “ice brew,” the amount of water is divided in a 50:50 ratio. Half of the water is added to the carafe as ice cubes, while the other half is used to brew the coffee (above the ice cubes). The freshly brewed, hot coffee drips onto the ice and cools immediately. The result is a particularly mild, aromatic coffee that provides refreshing coffee enjoyment even on warm summer days.

Looking for the right grinder?

We at Coffee Circle have reviewed and thoroughly tested nine hand coffee grinders to help you find the right one for your needs.

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.

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.