Filter Coffee Product Category - Coffee Roasting

SPECIAL RELEASE – Colombia | Luis Aníbal Calderón | Yirgecheffe – Natural

Criteria Coffee — Wed, 29 Jul 2026 07:41:43 +0000

SPECIAL RELEASE – Colombia | Luis Aníbal Calderón | Yirgecheffe – Natural

100g reusable tin. Filter Roast

SPECIAL NOTE: Roast dates 11th August, 25th August, 8th September. Orders will roast on the closest roast date. Any coffee ordered with with Yirgecheffe tin will dispatch together. If you require a split delivery, please consider placing unique orders.

Tasting Notes: Green melon, pink guava, violet, fruit tingle, tropical.

Luis Aníbal Calderón has spent more than four decades learning the language of his land. On the volcanic hills of Acevedo, this second-generation farmer has turned a family farm into one of Colombia’s most extraordinary specialty estates — home to more than thirty rare cultivars. This is the most improbable of them. An heirloom landrace from the ancient forests of southern Ethiopia, now growing in Colombian soil, where Luis has spent years unlocking its potential. It behaves differently here: the cherries grow elongated, subtly adapted, yet still carry the wild genetic complexity of the forests they came from. Hand-picked at peak ripeness and sorted meticulously, then fermented aerobically for 45 hours before moving to parabolic dryers — turned by hand, watched closely, dried slowly over as much as 25 days.

Why we love this coffee? This cup reminds us of the exceptional natural Ethiopian coffees we’ve had in the past – yet different. It’s sweet, full body texture with a fruit basket of flavours that keep revealing as the cup cools.

How to prepare? We enjoy a pour over using 16g of coffee to 250g of water held at 90–92°C. Method: Prepare coffee in a medium-fine grind. Bloom with 50g of water for 30 seconds, then pour in a spiral-like motion to reach 100g. Allow the liquor to drain through before pouring up to 200g. Let the water draw down to about 1cm above the coffee bed, then finish with a last pour up to 250g. Aim for a total brew time of about 2:30.

Producer Luis Aníbal Calderón
Farm Finca Villa Betulia
Region Acevedo, Huila
Altitude 1500-1600 m.a.s.l
Varietal Ethiopian Yirgecheffe
Process 45hr aerobic fermentation, parabolic dried.

The post SPECIAL RELEASE – Colombia | Luis Aníbal Calderón | Yirgecheffe – Natural appeared first on Criteria Coffee.

Brazil – Danilo Barbosa | Mixed Varietals – Pulped Natural

Criteria Coffee — Fri, 12 Jun 2026 00:25:13 +0000

Brazil – Danilo Barbosa | Mixed Varietals – Pulped Natural

Tastes of: Red fruit, Strawberries, Caramel and Vanilla

A Cup of Excellence-winning estate with over 40 years of family heritage, Cachoeira Farm, operated by Danilo Barbosa, delivers exactly what great Brazilian coffee promises: approachable sweetness, clean structure, and outstanding consistency. Grown at 1,050m in the celebrated Cerrado Mineiro region, producer Barbosa combines traditional craft with innovative fermentation techniques to ensure every batch meets the same exceptional standard. The result is a beautifully expressive, fruit-forward coffee with a clean expression that appeal to a wide range of palates.

Varietals: Red Catuaí, Yellow Catuaí, Mundo Novo, Paraíso

This is Brazilian coffee at its finest, and remarkable value for what’s in the cup.

Keen to learn how we brew, follow along our favourite preparations – here.

The post Brazil – Danilo Barbosa | Mixed Varietals – Pulped Natural appeared first on Criteria Coffee.

Kenya – Kiambu County Ruera Estate | Mixed Varietals – Natural (Taco Roll)

Criteria Coffee — Fri, 05 Jun 2026 02:10:23 +0000

Introducing: Kenya – Kiambu County, Ruera Estate – Taco Roll Natural

Tastes of : Red grape, cranberry, tropical sweetness

“Fresh Crop. Fruit-forward and a little wild. Kenya by way of a three-day experiment.”

Ruera Estate sits at 1,577m in Juja, Kiambu County — red volcanic soil, two distinct rainy seasons, and a plantation built for washed processing. This lot is something else. Using a method the estate calls the Taco Roll, hand-picked SL28, Ruiru 11, Batian and K7 are wrapped airtight in tarpaulins directly on raised drying beds and left under open sun for three days. The sealed period creates a short anaerobic fermentation before the tarps come off and the cherries dry in a thin, 1-inch layer. The result lands nowhere near a typical Kenyan: red grape and cranberry up front, drifting into tropical sweetness as the cup opens.

Ruera is a 190-hectare estate in Juja Sub-County, about 15km from Ruiru town. Owned by Kofinaf Co. Ltd and managed by Coffee Management Services Ltd, the estate employs around 300 workers daily — 30% of whom live on-site. Kiambu is washed-coffee country. Naturals from here are rare, which is precisely why this lot is worth trying.

This fresh harvest coffee has landed at the perfect time! Grab it while stock lasts.

Discover our brewing guide here for our favourite preparations.

The post Kenya – Kiambu County Ruera Estate | Mixed Varietals – Natural (Taco Roll) appeared first on Criteria Coffee.

Peru – Joel Tocto Peña. Castillo, Bourbon, Catimor – Honey

Criteria Coffee — Fri, 10 Apr 2026 02:14:09 +0000

Introducing: Peru – Joel Tocto Peña. Castillo, Bourbon, Catimor – Honey

Tastes of: Yellow peach, honey, green grape

We’re excited to share this new arrival from northern Peru — a honey-processed lot produced by Joel Tocto Peña, a young and driven producer working with the Aromas del Valle cooperative. Founded in 2015, Aromas del Valle was created to support smallholder producers and bring greater transparency to the coffee supply chain. Today, the cooperative works with over 500 farmers across Jaén, San Ignacio and Cutervo, helping improve quality through technical, environmental and economic support.

Joel’s story stands out. Known as “the cupper with big dreams”, his journey into coffee began with curiosity — a desire to understand the science behind flavour. That curiosity has evolved into a hands-on approach to both production and processing, where experimentation and precision play a key role in shaping the final cup.

This microlot is carefully constructed from selective picking through to extended fermentation. Cherries are harvested at peak ripeness, then fermented for around 144 hours before being dried in solar tents under controlled conditions for over 170 hours.

We hope you enjoy.

Discover our brewing guide here for our favourite preparations.

The post Peru – Joel Tocto Peña. Castillo, Bourbon, Catimor – Honey appeared first on Criteria Coffee.

Batch Blend for Filter

Criteria Coffee — Wed, 24 Sep 2025 05:00:01 +0000

Introducing our new Filter Blend.

Just like blending your favourite espresso ingredients, we’ve transformed our filter menu with our new filter blend release. Originally designed for batch brewers, the concept of matching complimentary flavours is something we want you all to be able to enjoy at home. The mix will change, just like the seasons, but expect elements of 2,3, or even 4 coffees, each chosen for their individual qualities and flavour characteristics.

The Profile: Always complex, driven by fruity flavours balanced with the seasons.

We think you’ll love it!

Keen to learn how we brew, follow along our favourite preparations – here.

The post Batch Blend for Filter appeared first on Criteria Coffee.