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Filter coffee

Brewed to order in Fuengirola

Filter coffee isn't weak coffee: it's how a single origin shows everything it has. We brew it in front of you, cup by cup.

The three methods we brew

  • V60

    Cone-shaped paper filter and a spiral pour. It gives a clean, bright cup — the one that best separates the notes of a floral or citric coffee. It's our default when the origin has an acidity worth listening to.

  • Chemex

    A thicker filter and a slower extraction. It holds back more oils and leaves a silky, almost tea-like body. This is what we brew when someone wants a long cup to sit with for a while.

  • Aeropress

    Immersion with pressure and a short filtration. It concentrates sweetness and lowers acidity, so it works with natural-process coffees and with anyone after something rounder.

A girl pours water from a gooseneck kettle over a Chemex resting on a scale, on a marble kitchen counter

The origins you can have as filter

The same single-origin coffees we have on the machine can be brewed as filter. Ask which one is open today.

  • Gachatha AA

    Kenia

    Notes
    Dark chocolate, strawberries, redcurrants, blackberries, and orange
    Altitude
    1,800 – 2,100 masl
    Process
    Washed
    Roaster
    Kima Coffee

    This lot consists of the SL28 and SL34 varieties, two cultivars deeply rooted in the history of Kenyan coffee and especially prized for the extraordinary quality they can achieve when grown at high altitude. In this case, the coffee trees grow between 1,800 and 2,100 meters above sea level, where the slower ripening of the cherries fosters the development of remarkably complex and expressive coffees

  • Bette Buna

    Ethiopia

    Notes
    Blackberry, nectarine, panela and roses
    Altitude
    1,900 – 2,100 masl
    Process
    Washed
    Roaster
    Kima Coffee

    Social

    With Bette Buna, traceability reaches an exceptional level of precision. Every lot directly connects to the individuals involved at each stage of production—from those hand-picking the cherries to those managing the processing and dry milling. This degree of transparency is virtually unprecedented in Ethiopia. It not only ensures that the coffee landing in our roastery matches the exact pre-shipment samples we evaluated, but also guarantees fair compensation for every worker. It is a supply chain built on shared value and genuine recognition.

  • Shantawene

    Ethiopia

    Notes
    Dark chocolate, peach, orange and violet
    Altitude
    2,100 – 2,200 masl
    Process
    Washed
    Roaster
    Kima Coffee

    Social

    Training and quality premiums for over 1,500 farming families

  • Lenca

    Honduras

    Decaf

    Notes
    Chocolate, biscuit, hazelnut, mint and citrus
    Altitude
    1,400 masl
    Process
    Swiss Water · 100% chemical-free
    Roaster
    Kima Coffee

    Interest

    RAOS cooperative, leaders in organic farming and gender equality in Marcala

Why it takes longer

Filter coffee is brewed on demand and needs three to four minutes. That isn't dead time: it's how long the water actually takes to pass through the ground coffee at the right temperature. If you're in a hurry an espresso will serve you better, and we'll tell you so.

Where and when

We're in central Fuengirola, in pop-up format inside Aidan's Bar, Wednesday to Sunday from 9:00 to 14:00 (closed Mondays and Tuesdays). No booking needed.

Wednesday to Sunday from 9:00 to 14:00 · closed on Mondays and Tuesdays