Filter coffee beans

SWEET & FRUITY

Origin: Indonesia
Region: Botolinggo Village, East Java Province
Producer: Ijen Highlands
Altitude: 1250-1700 meters above sea level
Variety: Komasti, Andungsari, Bourbon, Kartika, Abysinia
Process: Anaerobic Natural
Roast level: Light roast
SCA Score: 85.75 points

Kevenka Coffees is a specialty coffee processor founded by two entrepreneur brothers, Kevin and Kenny Soewondo, from Surubaya in East Java. They initially entered the coffee industry by opening a cafe in their city, but over time began processing coffee sourced from local farms. Mount Ijen is located in East Java, approximately 3.5 hours’ drive from Bali, and is an active volcano in the province. Kevenka Coffees works with five areas on Mount Ijen, sourcing cherries from up to 500 different farms. All coffee is then delivered to their processing center in Botolinggo Village.

After harvesting, coffee cherries are washed, density-sorted, and color-sorted to remove defects. Anaerobic fermentation takes place in a tank for two days, with temperature and pH levels monitored. Then the cherries are dried for 11-13 days to reach the required moisture level. The dried cherries are hulled and sorted, and after final quality control, the coffee is ready for export.

LIGHT & JUICY

Origin: Peru
Region: Huabal
Producer: Regional farmers
Altitude: 1700-1900 meters above sea level
Variety: Caturra, Catuai, Catimor
Process: Washed
Roast level: Light roast
SCA Score: 84.00 points

Huabal is a district within the Jaen province of Cajamarca and has significant potential to produce high-quality coffee. Spanning multiple mountain ranges, Huabal features considerable variation in climate and soil composition. Some areas experience wet, humid conditions with red, African-like soils, while others are drier and hotter. This diversity contributes to complex and distinctive cup profiles.

This lot is a blend from multiple producers in the district of Huabal, where the average farm size is approximately 1.5 hectares. Producers in this area harvest and process their coffee independently, typically drying it on lined patios. After harvesting, the coffee rests for 24 hours before being depulped and fermented for 36 hours. It is then dried for 10 to 15 days until it reaches the ideal humidity level.

FULL & CREAMY

Minas Gerais – Campo das Vertentes / 1200 masl. / Local varieties / Natural / SCA – 83.25p

To celebrate our continuous cooperation with Sancoffee, we're happy to produce this signature filter coffee that will bring the best of coffee classics, roasted in a manner that respects the terroir and the hard work of the farmers of Sancoffee. The coop was born in 2000 as a speciality coffee cooperative and has ever since grown to be a B-Corp certified and CO2 Neutral coffee producer.

Since its fundation, Sancoffee has been the main driving force for quality in the Campos das Vertentes region. They strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters around the globe. 

FULL & CREAMY

Origin: Brazil
Region: Minas Gerais
Producer: Sancoffee
Altitude: 1200 meters above sea level
Variety: Local varieties
Process: Natural
Roast level: Medium roast
SCA score: 83.25

To celebrate our continuous cooperation with Sancoffee, we're happy to produce this signature filter coffee that will bring the best of coffee classics, roasted in a manner that respects the terroir and the hard work of the farmers of Sancoffee. The coop was born in 2000 as a speciality coffee cooperative and has ever since grown to be a B-Corp certified and CO2 Neutral coffee producer.

Since its fundation, Sancoffee has been the main driving force for quality in the Campos das Vertentes region. They strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters around the globe. 

Origin: Colombia
Region: Risaralda
Producer: Smallholder farms
Altitude: 1400-1700 meters above sea level
Variety: Castillo, Colombia, Caturra
Process: Washed
Roast level: omniroast
SCA Score: 83.25 points

Over several months of searching for the best coffee for our collab with MIESAI Design Store, we're excited to present the "Riga Original" specialty coffee beans! As always, they're zero-waste ready, so drop by the "Miesai" store with your tin and fill it up with freshly roasted beans. Available now!

FULL & CREAMY

Origin: Brazil
Region: Campo das Vertentes
Producer: Arlindo&Arlindo Jr.
Altitude: 1050 meters above sea level
Variety: Catigua, Catucai
Process: Natural
Roast level: Light roast
SCA Score: 83.00 points

This coffee comes from a very small, 1.1 hectare, family-owned farm located in the Fagundes Community in Santo Antonio do Amparo. The producers are members of the Fagundes Community Association, which was founded to strengthen local growers and support coffee production in the area.

This is our third time buying from Arlindo’s family, and this year we exclusively purchased their entire harvest - 11 bags. From the moment we first shook hands, we made a promise to each other: as long as the Arlindos continue to grow coffee, KALVE will continue to buy from them in support of the outstanding quality they produce.

The cherries were handpicked, carefully sorted and spread evenly for drying, skipping the wet mill. Because there is no contact with water, the coffee avoids the development of unwanted fermented flavors. Instead, it produces a clean profile with rich chocolate and nut notes, complemented by mild acidity. Once the beans reach the final stage of drying, the dried cherry is removed, and the beans are cleaned and sent to our partner cooperative Sancoffee for quality assurance and final processing before export.

SWEET & FRUITY

Origin: Brazil
Region: Campo das Vertentes
Producer: Henrique Dias Cambraia
Altitude: 1100 meters above sea level
Variety: Yellow bourbon
Process: Anaerobic Natural
Roast level: Light roast
SCA Score: 85.00 points

Synonymous of tradition, Fazenda Samambaia has been the heritage of the Cambraia family for over a hundred years, dating back to the early stages of coffee growing at Campo das Vertentes, in Minas Gerais State. As a fourth-generation coffee grower, Henrique has overcome many challenges. When travelling abroad, he realized that Brazilian coffees were not on the shelves of international coffee shops and this fact drew his attention to the emerging specialty coffee market. Very soon, Henrique started focusing on high quality coffees and joined forces with other producers in Campo das Vertentes, to found Sancoffee - a cooperative dedicated to directly exporting their specialty coffees.

Nowadays, in addition to remarkable coffees, Fazenda Samambaia places great importance in social and environmental responsibility, investing in training for the team, innovating in farming and post-harvest practices to assure the sustainability of the coffee business, inspiring future generations.

This lot undergoes anaerobic fermentation. The process takes place in plastic barrels sealed airtight with a valve to control gas exchange, and it may begin in an aerobic environment until microorganisms consume the available oxygen. Over approximately five days, the temperature of the coffee mass and pH levels are monitored as key indicators of the fermentation rate. Once fermentation is complete, the cherries are transferred to raised beds to undergo the drying process until the coffee reaches the ideal moisture level.

FULL & CREAMY

Origin: Brazil
Region: Campo das Vertentes
Producer: Fazenda Sao Paulo
Altitude: 1125 meters above sea level
Variety: Arara
Process: Natural
Roast level: Light roast
SCA Score: 84.00 points

Synonymous with innovation and growth, Fazenda Sao Paulo has played a vital role in shaping the coffee industry in the Campo das Vertentes region, Minas Gerais. Established in the early 1980s as an agribusiness investment, the farm has grown into a beacon of development, providing work for hundreds of families and fostering progress in the local community. Coffee farming began modestly on the farm, but with dedication and passion, it has expanded to cover 800 hectares, becoming one of the group’s most prominent activities. At Fazenda Sao Paulo, sustainability didn’t start with a strategy or certification. It started with a belief that it’s possible to run a large, productive farm while still respecting the land, the animals, and the people who make it all happen.

For this lot, the cherries are harvested mostly by machines, which are adjusted to pick as many of the ripe cherries as possible. After harvest, they are immediately forwarded to paved drying patios, skipping the wet mill. Because there is no contact with water, this method helps prevent the development of unwanted ''fermented'' flavors. In the patios, the beans are spread out in extremely thin layers, almost “bean by bean”, without overlapping. This increases the exposure to the sunlight and therefore speeds up the drying process. Once the beans reach the final stage of drying, they are moved to mechanical rotating dryers that replicate patio conditions in a fully controlled environment. Temperatures are electronically preset at around 35-40°C, allowing for a consistent drying curve and therefore bringing more uniformity to the lot in terms of moisture content.

LIGHT & JUICY

Origin: Kenya
Region: Nyeri County
Producer: Tegu Factory
Altitude: 1700 masl.
Variety: SL28, SL34, Ruiru 11
Process: Washed
Roast level: Light roast
SCA Score: 86.00 points

The name “Tegu” means “low place,” reflecting its location in the foothills between Mt. Kenya and the Aberdare Range. The combination of rich soil, high elevation, and a cool climate slows the maturation of coffee cherries. This extended development period allows sugars and acids to concentrate, resulting in the bright, citrus-forward profiles that have become synonymous with Kenyan coffees. Located just outside the town of Karatina in Nyeri County, Tegu Factory is one of the largest and oldest wet mills within Tekangu Farmers Cooperative Society. Established in 1969, the cooperative now supports around 1,200 smallholder farmers, most of whom cultivate less than one hectare of land in nearby villages.

Harvesting is done entirely by hand, with farmers selectively picking only ripe cherries before delivering them to Tegu Factory. Once received, the cherries are carefully sorted to remove defects. The coffee is processed using the fully washed method, beginning with pulping and 12-16 hours of fermentation. Afterward, the coffee is soaked in clean water for an additional 24 hours, a step believed to enhance clarity and brightness in the cup. Drying takes place on raised beds inside covered structures, where the parchment is regularly turned to ensure even drying and protect it from heat and nighttime moisture. This stage typically lasts 7-15 days before the coffee is milled and prepared for export.

SWEET & FRUITY

Origin: Rwanda 
Region: Nyabihu District
Producer: Smallholder producers
Altitude: 1800-2000 masl
Variety: Red Bourbon
Process: Natural
Roast level: Light roast
SCA Score: 86 points

Built in 2017, Shyira is a washing station situated at 2,000 meters above sea level, collecting cherries from neighbouring smallholder producers. This is among the highest-grown coffee we know of in Rwanda, from a region where very few washing stations exist, making it especially unique. Cherries are handpicked on remote mountain plots and carried down narrow paths to be carefully sorted, washed, fermented, and dried on raised beds beneath alternating sun and fog.

Coffee cherries are hand-sorted to remove any underripe fruit or foreign matter. They are then floated in tanks to separate any remaining floaters before the drying process begins. After sorting, the coffee is laid evenly across raised beds, allowing consistent airflow while keeping it elevated to protect it from moisture and animals. The coffee dries for around 30 days, turned regularly during peak sun and covered at night. Once fully dried, the outer fruit layer is removed, leaving the green coffee ready for export.

LIGHT & JUICY

Origin: Rwanda 
Region: Nyabihu District
Producer: Smallholder producers
Altitude: 1800-2000 masl.
Variety: Red Bourbon
Process: Washed
Roast level: Light roast
SCA Score: 84.75 points

Built in 2017, Shyira is a washing station situated at 2,000 meters above sea level, collecting cherries from neighbouring smallholder producers. This is among the highest-grown coffee we know of in Rwanda, from a region where very few washing stations exist, making it especially unique. Cherries are handpicked on remote mountain plots and carried down narrow paths to be carefully sorted, washed, fermented, and dried on raised beds beneath alternating sun and fog.

Coffee cherries are hand-sorted to remove underripe fruit and foreign matter. They are then floated in pre-pulping tanks to separate floaters before being pulped. Next, the coffee is fermented in concrete tanks for an average of 12 hours. During this stage, the parchment is continuously agitated through ceremonial foot-stomping to help remove residual mucilage and separate lower-density parchment. Each washing station has its own song for the foot-stomping ceremony, which is sung to build pride and a sense of ownership among workers.
After fermentation, the coffee passes through a serpentine grading channel, where parchment is separated by density. After the final rinse, coffee is moved to a pre-drying area, where it is hand-sorted again to remove insect-damaged, discoloured, or chipped beans. It is then dried for around 30 days, regularly turned during peak sun hours and covered at night. Once fully dried, the green coffee is ready for export.

TRULY UNIQUE

Origin: Panama
Region: Palmira, Chiriquí Province
Producer: Hacienda La Esmeralda
Altitude: 1700+ masl
Variety: Gesha
Process: Blend of Washed and Natural
Roast level: Light roast
SCA Score: 90+ p

 Blend of 50% Gesha Noria lot (Washed) and 50% Gesha Cabaña (Natural)

Originally a 1967 cattle ranch, Panama's Hacienda La Esmeralda triggered a global phenomenon in 2004 when the Peterson family isolated a rare, high-altitude tree variety called Gesha—a discovery that changed specialty coffee forever. Today, Hacienda La Esmeralda is split into three distinct farms. Jaramillo sits in a steep, mist-shrouded mountain bowl on Volcán Barú, where competing ocean winds and deep shade create an elegant, incredibly sweet cup bursting with jasmine and bright citrus. Across the valley, Cañas Verdes climbs to a sun-drenched 2,050 meters, utilizing a sharp dry season to stress the trees into producing explosive tropical flavors. Finally, El Velo serves as a research hub, testing over 400 rare cultivars for climate resilience and next-generation cup quality.

A Geisha from the Noria lot at Jaramillo Farm, processed through a 120-hour low-temperature fermentation and dried on raised beds for 17 days, resulting in remarkable clarity and elegance.

Cabaña Abajo 4 ANB - sourced from the lower section of the Cabaña lot at Cañas Verdes Farm, this Geisha underwent a 120-hour anaerobic fermentation followed by 41 days of drying on raised beds, developing exceptional depth and complexity.

This artisan blend captures the elegance, depth, and remarkable complexity of some of the finest coffees on Earth.

This coffee was selected by our Lithuanian barista Ieva Šuopytė for her World Brewers Cup 2026 routine.

Read more about Ievas journey to World Brewers Cup in KALVE Blog.