Filter coffee starter set

Hario V60 – the new classic

The Hario hand filter has become a classic among modern hand filters. Whether in coffee shops or at home, many people use the V60 to brew their best coffees. The hand filter impresses with its high-quality, durable material and simple design. The Japanese company Hario manufactures the V60 from porcelain, and the ring-shaped slats inside the filter allow the water to flow down evenly, promoting better extraction of the coffee.

What makes Hario special

The V60 is a modern interpretation and further development of the original Melitta hand filter. It is highly regarded by experts worldwide. The “60” stands for the angle of inclination of the filter, and the letter “V” for its cone-like shape. Unlike the traditional Melitta filter, the bottom opening of the V60 is conical, significantly larger, and has a steeper angle of inclination. This prevents the coffee from accumulating in the filter and ensures that it is extracted evenly into your cup. The ring-shaped slats on the inside with wide spaces between them promote circulation, making your coffee taste even better.

How does coffee from the Hario V60 taste?

For optimal taste, we recommend using the matching paper filters from Hario, as they are specially designed to fit the shape of the hand filter. Together, they allow the coffee to be extracted evenly so you can enjoy the full aroma. The Hario paper filters retain most of the coffee oils and particles, resulting in a clear, nuanced, yet flavorful coffee.

Japanese Paper for Unadulterated Flavor

The very fine, high-quality Japanese paper is bleached and imparts significantly less of its own flavor to the coffee water than all other common filters we have tested and that are available on the market. Hario filter paper allows aromas to pass through unhindered and binds the fats and oils contained in the coffee. For an authentic coffee taste, it is still important to rinse the filter with hot water before brewing coffee. This ensures nothing stands in the way of an optimal filter coffee experience! Hario paper filters are available in two sizes, which fit the Hario v60 porcelain filter 01 and 02 respectively.

Looking for the Right Grinder?

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

Like a Cosy Evening by the Fireplace

Buna Dimaa tastes like a cosy evening by the fireplace: roasted nuts and creamy cocoa ensure moments of comfort and relaxation. You can expect an intense yet pleasantly low-acid filter coffee that never lets you down – no matter how you combine it.

Tips for Preparation

The dark and classic roast is perfect for those who prefer strong roasted aromas or enjoy their coffee with milk (or milk alternatives) or sugar. Buna Dimaa is best prepared in a fully automatic coffee machine, a classic filter coffee machine or a French press.

A Low-acid, Strong Blend from Three Countries

Buna Dimaa is a blend from three countries: selected beans from Colombia, Ethiopia and Peru have been combined to create the perfect flavour combination.

Around 40 % of the beans come from Colombia and provide the sweet caramel notes. The coffee grows in the highlands of the Sierra Nevada under ideal conditions: certified organic, slowly ripened and particularly low in acidity. Another 40 % comes from the Limu region in Ethiopia. The beans are grown there in forest gardens at an altitude of around 2,000 metres, surrounded by trees and natural vegetation. This ensures a delicate freshness and a slight spiciness that brings the blend to life. The remaining 20% comes from Peru, which also produces excellent quality specialty coffee. The special care and dedication result in beans with a delicate chocolate note that rounds everything off. In the cup, Buna Dimaa has a pleasant nutty and caramel flavour and impresses with its balanced yet strong character.

Sustainable Farming in Harmony with Nature

The beans for Buna Dimaa come from direct collaboration with three selected cooperatives. In Colombia, 88 coffee farmers are part of the Coocafe cooperative, with whom we’ve maintained a close partnership since 2016. Almost a third of the members are women. They grow their coffee organically, place great importance on working in harmony with nature, and work together to improve the livelihoods of their families.

The Ethiopian component of the blend is sourced from the Bikila Ibsa cooperative. A total of 1,138 farmers produce and process the coffee there with great care, by hand and with years of experience – at an altitude of 1,950 metres. Since the construction of a new washing station and the introduction of quality training for producers, the quality of the coffee has improved even further.

The family-run business Negrisa in Peru also places great emphasis on outstanding quality. They have been cultivating specialty coffees for over 15 years. To ensure full control over the quality of their coffee, they have chosen to bring cultivation, processing, and export together under one roof. With passion, experience, and meticulous care, they continue to bring the flavour of Peruvian coffee to the world.

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.