Single-Use Filter Coffee Dripper - Finca La Estancia
Passionsfrucht, Heidelbeere, getrocknete Aprikose

€210,00 / kg

The must-have in your survival pack for the (urban) jungle: Just new in your apartment and forgot in which box your brewing equipment is? Or no equipment at home at all? And you still want the best coffee in your cup? With our disposable coffee drippers, you can easily brew a cup of coffee, no matter where you are: Easy in the hotel, on the road with the tent, on the bike or even at home.

About the coffee

Finca La Estancia Specialty Coffee is a fruity Caturra variety, mined in Guerrero, Mexico. This variety is a mutation of the Bourbon family and originated in Brazil in 1937. The yield is relatively high compared to other varieties. However, if the plant produces too many coffee cherries, it can cause the plant to die. Therefore, it is important that the plants are all well cared for and looked after, so to speak. Good farm management, as Marco Antonio Cadena does on his finca, is essential.

Thanks to anaerobic fermentation, a processing method in which the coffee is processed in a completely sealed fermentation tank with little oxygen, a very expressive flavor profile develops. Taste notes of passion fruit, blueberry as well as dried apricot create a balanced and smooth harmony of fruity and sweet flavors.

About the farm

The family farm La Estancia originated in the 1950s. Marco Antonio Cadena is the fourth generation to run the farm. From the beginning, he has been committed to improving social conditions - especially taking sustainable cultivation and environmental protection very seriously.

During harvest time at "La Estancia" farm, from January to March, Marco Antonio welcomes 50 workers dedicated to producing the best coffee in the region. During these months, the workers live on the farm and receive food and a place to sleep. Marco Antonio plans to continue to develop programs for the social protection of its workers, to carry out an improvement of the facilities, to continue training to perfect its processes and to integrate an organic coffee production.

As one of the ecological measures, the cherry peels on the farm are reused as compost for the coffee plants or given as cattle feed to the surrounding farms. The production of Specialty Coffee at Finca La Estancia is constantly monitored in all processes. Marco pays special attention to the cutting and harvesting of the ripe cherries. For him, the focus is clearly on quality and not quantity.


If you look at the location of the coffee-growing regions, they extend as a broad coffee belt around the equator. Harvest times in these areas are based on the position of the sun and move from north to south throughout the year. In coffee-growing regions north of the equator, such as Costa Rica, India and Ethiopia, the main coffee harvesting season is between September and December. In coffee-growing countries south of the equator, such as Indonesia and Papua New Guinea, harvesting usually begins in April or May and can last until August. Exceptions are countries like Ecuador, Colombia or Rwanda and Kenya. These growing regions are located directly on the equator and, at the right altitudes, can produce coffee all year round.

Flavour notes

Passionsfrucht, Heidelbeere, getrocknete Aprikose



getrocknete Aprikose


Ein wunderbar komplexer Filter aus Mexiko mit Noten von Blaubeere und Passionsfrucht.

About the coffee

Variety: Caturra

Processing: Rio Anaerobic Natural

Altitude: 1800 m üNN

Fertilizing method: biologisch

Harvest year: 2020

Harvest time: Dez - Mär

Processing place: auf der Farm

About the farm

Farm: Finca La Estanica

Location: Guerrero

Coffee farmer: Marco Antonio Cadena

Form of Operation: Familiengeführte Farm

Farm size: 40 ha

About the farm: Marco hat sich der Qualität der Kaffees verschrieben und experimentiert mit Fermentationen.

Other varieties planted: Bourbon, Typica

Prices: Cup of Excellence 2012

Cooperation: neuer Partner

coffee filter 19grams

Bloody Good Filter

Specialty Coffee und Vollautomaten gehen nicht zusammen? Wir finden, das stimmt nicht. Wir haben in den letzten Jahren eine kontinuierliche Leistungssteigerung bei Vollautomaten gesehen, und uns entschieden, die Herausforderung anzunehmen: wir haben einen richtig guten Specialty Espresso für Vollautomaten entwickelt. Korrekt eingestellt ist der Vollautomat ist eine zuverlässige und konsistente Zubereitungsmethode. Für die kurze Kontaktzeit von Wasser und Kaffeepulver eignen sich hellere Espressoröstungen - wie sie im Specialty Coffee üblich sind - nicht. Mit einer klassischen, dunkleren Röstung - wie dieser hier - kannst du die volle Aromenvielfalt genießen!

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