FILTER COFFEE YELLOW

100% Arabica / Brazil / Fazenda São Silvestre

7 total reviews

Regular price: 16,90 €
Regular price
Sale price: 16,90 €
Unit price: 48,29 € per kg

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ROAST LEVEL - LIGHT

AROMA - RUM, MELONE, NUT, ORANGE

SWEETNESS - INTENSE

ACIDITY - INTENSIVE

BODY - LIGHT

Weight 350 g

Grind Whole bean French press / Bodum Chemex Aeropress Filter coffee Portafilter Stove pot / Bialetti

Product variants

Our medium filter coffee is light and mild. Less acidic compared to the GREEN, but lighter than the BLUE/ORANGE. An elegant coffee for any occasion.

Preparation instructions

Filter - Balanced

Coffee: 14 g
Water: 245 g
Brew Ratio: 1:17.5
Temperature: 94 °C
Time: 4 - 4:30 min
Grind size: medium (800-900µm)

Start the timer and first pour 45 g of water in calm, circular motions so that the coffee grounds are evenly and completely saturated.

After 45 seconds, pour four times 50 g of brewing water – the last three pours are done at intervals of 30 seconds.

FILTER - Intense

Coffee: 15 g
Water: 240 g
Brew Ratio: 1:16
Temperature: 94 °C
Time: 3 - 3:30 min
Grind size: medium (800-900µm)

Start the timer and begin by pouring 45 g of water in calm, circular motions, ensuring the coffee grounds are evenly and completely saturated.

After 45 seconds, pour 65 g of water three times – the last two pours should be done with a 40-second interval between each.

Espresso - balanced

In: 18 g
Out: 50 g
Brew Ratio: 1:2.78
Temperature: 95 °C
Time: 30-35 seconds

Espresso - intense

In: 18 g
Out: 40 g
Brew Ratio: 1:2.22
Temperature: 95 °C
Time: 30-35 seconds

Processing: Natural / Carbonic Maceration

This coffee combines a classic natural process with a controlled carbonic maceration – a method originally known from winemaking and used to create especially complex, expressive cup profiles.

After harvesting, the ripe coffee cherries are carefully selected and then fermented as whole cherries in a sealed tank. In this low-oxygen environment, carbon dioxide builds up in a controlled way, creating a highly intentional fermentation. During this stage, microorganisms and enzymes interact intensively with the fruit pulp and mucilage of the cherry. The result: more depth, more sweetness and a distinctly pronounced aroma profile.

After fermentation, the coffee continues to dry as a natural – still inside the whole cherry. During this drying phase, fruity and sweet compounds continue to influence the bean and shape the final cup profile. For coffee geeks, this means high aromatic density, tropical fruit, fermented notes, floral hints and a syrupy sweetness.

This processing method is not made for quiet cups. It brings character, tension and an intense mouthfeel to the cup.

Filter coffee