Cold Brew Summer Set

Full Immersion, Zero Stress

The Brewjar is suitable for preparing both small and large batches, as the filter holder reaches almost to the bottom. Simply fill the filter with ground coffee, add water, and refrigerate for at least 12 hours. We recommend using a maximum of 900 ml of water to prevent the glass from overflowing. The airtight seal ensures that no extraneous flavors penetrate the cold brew while the glass is refrigerated. Cleaning is very simple, as all components of the Brewjar are dishwasher safe.

Stainless steel filter

The Brewjar is made almost entirely of glass and stainless steel. The finished cold brew is rather cloudy. From fruity and tangy to nutty and chocolatey aromas, all flavors come through well. Thanks to a rubber ring on the filter, the jar can be sealed airtight and transported, so you can provide your friends with plenty of cold brew on hot summer days. For that extra kick, the brewer comes with a number of useful accessories, including recipe ideas for cold brew cocktails.

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.

A Trip to the Spice Bazaar

Toleyo has a strong, spicy and low-acid flavour – a coffee with character. The 100 % Arabica blend brings plenty of power, intense cocoa notes and a hint of nutmeg to your cup.

Tips for Preparation

Toleyo is suitable for all methods of filter coffee preparation and fully automatic machines. It works particularly well in a classic filter coffee machine or French press. But fans of hand filters, Chemex or AeroPress will also get their money's worth. Whether pure, with milk (or milk alternatives) or a little sugar, Toleyo always tastes great – strong, harmonious and with lots of personality.

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.

Three Times Handcrafted, One Blend

Toleyo, a 100% Arabica blend, combines the best of Brazil, Indonesia and the Democratic Republic of Congo.

In Brazil, we work with the APAS cooperative in the south-east. The farmers carefully harvest and select the coffee cherries by hand and leave them to dry in the sun – this is how the nutty, chocolatey notes typical of Brazil develop.

Musfaha Mandiri and its farmers supply the Indonesian piece of the puzzle from the highlands of Sumatra. Their beans undergo an unusual processing method: the wet hulled process typical of the country. This involves hulling the coffee while the beans are still moist – usually, hulling is done when the beans are dry. The beans are then air-dried.

The wet hulling process is typical for regions with high humidity, because normal drying would take an extremely long time there.

By hulling the beans early while they are still moist, the drying process can be accelerated – this is important because the humid climate would otherwise promote mould growth and quality loss. This type of processing emphasises the flavour and ensures a low-acid result. The coffee contributes a spicy, slightly earthy depth to the blend.

The Congolese portion is produced by the Rebuild Women's Hope (RWH) cooperative. RWH operates four washing stations where the coffee cherries are processed after harvesting. The cherries are first pre-sorted by hand, then the pulp of the coffee cherry is separated from the bean and the beans are cleaned of the remaining pulp in a water tank. Finally, they are dried on raised beds for about 14 days. This type of washed processing rounds off the blend with nutty-sweet notes and a subtle spiciness.

Different Origins, United for Exceptional Coffee

Since 2018, we have maintained a close partnership with the Brazilian cooperative APAS, with whom we share the same commitment to exceptional quality and fair production conditions. Today, 71 farmers belong to the organisation. Together, they focus on quality, craftsmanship and sustainable methods, from harvesting to processing.

The Indonesian portion of the blend comes from the north of Sumatra. There, the coffee is grown by over 600 farmers, mainly at altitudes of 1,600–2,000 metres. Coffee farmer and exporter Musfaha Niaga Mandiri has been working closely with the farmers for years, monitoring all processes to deliver consistently exceptional quality and continuously improve it.

We source the third component for Toleyo from the Congolese cooperative Rebuild Women's Hope (RWH), which was founded in 2013 by Marceline Budza, a human rights activist, and has been run by her ever since. The female-led organisation is committed to strengthening women's rights in Congo, enabling female coffee farmers to achieve economic independence and giving them decision-making power. A good standard of living for the entire community – that is their vision. The cooperative is currently investing in the construction of a women's centre and a hospital.

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.

Packaged in a beautiful gift box

Whether for self-treatment or as a gift for coffee lovers – the products are lovingly packaged and ready to accompany your next coffee adventure.