Single-Use Filter Coffee Dripper - La Toma
Jasmin, Bergamotte, Pfirsich

€250,00 / 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 a tent, on the bike or even at home.

About coffee

As the queen among coffee varieties, our Geisha coffee promises a unique flavor combination. It convinces with intensity and complexity and thus provides a breathtaking pleasure. The region around the Colombian community of La Caldera is also breathtakingly impressive. On the winding roads of La Caldera, one is simply left speechless at the sight of the blaze of color, as countless shades of green can be discovered as far as the eye can see: banana tree green, coffee leaf green, and many different types of lime green on the citrus trees. This natural influence is also reflected in the taste of the coffee, as it convinces with a perfected balance of shallow lemony acidity, a full-bodied chocolaty aroma and a floral sweetness.

About the farm

Álvaro Francisco Santacruz Rodriguez grows his specialty coffees on his finca La Toma at an altitude of 2,200m in western Colombia, 30km from the town of Pasto. Thanks to the nearby Galeras volcano, this area benefits from very fertile soil, which provides the ideal conditions for growing coffee. Added to this are ideal temperatures, so that the volcanically enriched soil gives life not only to coffee, but also to a variety of other fruits and vegetables.

The passion for quality coffee and the ambition to work hard for it has been passed down from generation to generation. This is the first time we have worked with Álvaro Francisco Santacruz Rodriguez and it certainly won't be the last. We look forward to future unique coffee creations!

*This product is excluded from discount promotions.


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.

Suited for

Recommended brewing ratio

Wir empfehlen die Lungo-Taste deiner Pods Maschine, denn die Kapsel enthält mehr Kaffee als andere.


Jasmin, Bergamotte, Pfirsich





Ein perfekter Geisha Kaffee: saftige Süße mit Jasmin, Bergamotte und reifem Pfirsich!

About the coffee

Variety: Geisha

Processing: washed

Altitude: 2,000 m üNN

Fertilizing method: biologisch

Harvest year: 2020

Harvest time: Apr - Jun

Soil type: vulkanische Erde

Shadow type: im Schatten gewachsen

Processing place: auf der Farm

Drying time: 15 Tage

About the farm

Farm: Finca La Toma

Location: Nariño

Coffee farmer: Álvaro Francisco Santacruz Rodriguez

Form of Operation: Familiengeführte Farm

About the farm: Die Leidenschaft für Qualitätskaffee und der Ehrgeiz, für diesen hart zu arbeiten.

Other farm products: Zuckerrohr und Bananen

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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