{"title":"All espressos","description":"","products":[{"product_id":"dreispitz-espresso","title":"Dreispitz, espresso","description":"\u003ch2\u003eDreispitz Coffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChocolate, Full-bodied, Citrusy\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin of Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e ⅓ each from Nicaragua, Brazil and alternately India\/Guinea\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSanta Rita \u0026amp; Friends, Apas, Plantrich\/Macenta Beans\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCaturra (Arabica), Catuaí (Arabica), Mondo Novo (Arabica), Canephora (Robusta)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ewashed, natural, honey\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/Jo1fGTvyrsk?si=GVXoAP8qdqWQOVzZ\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eHow we would prepare the Dreispitz\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Espresso_Rezept.svg?v=1733819216\"\u003e\u003c\/p\u003e\n\u003cp\u003eOur David developed and optimized the recipe with the following equipment:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003ca href=\"https:\/\/kaffeemachers.shop\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\" title=\"Finding the right coffee water\"\u003eWater\u003c\/a\u003e\u003c\/span\u003e:\u003c\/strong\u003e\u003cspan\u003e Total hardness 5 °dH , alkalinity 3 °dH\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMachine: \u003c\/strong\u003eAscaso Steel Duo PID\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e\u003cspan\u003e Niche Zero\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrind size:\u003c\/strong\u003e\u003cspan\u003e 13.5\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eTell me more about the Dreispitz Espresso\u003c\/h2\u003e\n\u003cp\u003eOur Dreispitz espresso blend is perfect for anyone who enjoys a classic and balanced espresso but wants to look beyond traditional Italian tastes. An espresso classic, reinterpreted for modern palates. Whether the coffee comes from a portafilter machine or a fully automatic machine – the Dreispitz simply fits. Short, strong, uncomplicated, Dreispitz. In 2016, we started roasting in the Dreispitz district on the outskirts of Basel. This bustling and creative area is dedicated to our espresso blend.\u003c\/p\u003e\n\u003ch2\u003eWhy does Dreispitz Espresso taste the way it does?\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Dreispitz is a blend of – who would have thought it – three equally large parts: one third each from Brazil, Nicaragua, and Guinea, and alternately India. The Arabica variety Mondo Novo from Brazil provides the base of the espresso. The coffee tastes of hazelnut and milk chocolate and has a creamy texture. The coffee from Nicaragua, from the Las Nubes and El Recuerdo farms – neighboring farms and our neighbors in Nicaragua – adds some complexity to the blend. With sweet and sour notes, it balances the blend. The honey-processed Robusta from \u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca style=\"color: rgb(144, 169, 0);\" href=\"https:\/\/www.youtube.com\/watch?v=jRQR5Bzmkgc\"\u003eMacenta Beans\u003c\/a\u003e\u003c\/span\u003e in Guinea then provides the classic espresso effect. The Robusta gives the blend body and a strong aftertaste. Depending on the season, we use washed Robusta from Plantrich in India as the Robusta component.\u003c\/p\u003e\n\u003ch2\u003eRead coffee details in Beanconqueror\u003c\/h2\u003e\n\u003cp\u003e\u003ca style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\" href=\"https:\/\/beanconqueror.com\/?qr=0e5965ed\"\u003e \u003cimg style=\"height: 32px!important; width: 32px!important;\" src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport to Beanconqueror\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":36445720772765,"sku":"Dreisptz 250g","price":10.7,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":36445720805533,"sku":"Dreispitz 1kg","price":36.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Dreispitz_1.webp?v=1755584426"},{"product_id":"apas-espresso","title":"Apas, organic espresso from Brazil","description":"\u003ch2\u003eApas - Coffee Info \u003c\/h2\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHazelnut, milk chocolate, creamy\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin of Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBrazil, São Gonçalo do Sapucaí\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAPAS Cooperative\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarietals\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocal varietals such as Mondo Novo (Arabica) and Catuai (Arabica)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOrganic DE-ÖKO-039\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/kuUbmylRKHU?si=uMrT9KSpsRnJ6cgI\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eHow we would prepare Apas\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Espresso_Rezept_2.svg?v=1733838082\" alt=\"\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca style=\"color: rgb(144, 169, 0);\" title=\"Finding the right coffee water\" href=\"https:\/\/kaffeemachers.shop\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\"\u003eWater\u003c\/a\u003e\u003c\/span\u003e:\u003c\/strong\u003e\u003cspan\u003e Total hardness 5 °dH , Alkalinity 3 °dH\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMachine: \u003c\/strong\u003eAscaso Steel Duo PID\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e\u003cspan\u003e Niche Zero\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrind size:\u003c\/strong\u003e\u003cspan\u003e 15\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"title=\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/A9pP5zxfDQo?si=TWiJ2yPnFjk_xFLk\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eWhy does Apas taste the way it does?\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe APAS blend is a blend of coffees from various \u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eorganic-certified members\u003c\/span\u003e\u003c\/span\u003e of the APAS cooperative. 71 members have formed to market their coffee together under the APAS brand. They were Fairtrade pioneers in Brazil - and today they are among the very few cooperatives in Brazil that produce organic coffee. They operate their farms in the São Gonçalo do Sapucaí region. They are also consistently successful as individual producers in coffee competitions like the Cup of Excellence. The coffee cherries for the organic APAS blend are individually dried in the cherry by the members on their own farms and then mechanically de-pulped. This dry processing emphasizes the nutty and chocolatey character of the coffee.\u003c\/p\u003e\n\u003ch2\u003eTell me more about the Apas Espresso  \u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eIt all started in 2017. In our barista training courses, we needed a coffee that would meet many home baristas where they were. It had to be a solid coffee, with a familiar taste profile, easy to set up, forgiving, and yet distinctly different from a mass-produced product. Through algrano, we got in touch with Apas. After importing the first pallet in 2017, interest in this coffee and thus its volume grew. Since Apas also made repeated appearances on our YouTube channel, it quickly became our bestseller. After a lot of preliminary work, we were able to transition to organic with Apas \u003c\/span\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca href=\"https:\/\/kaffeemachers.shop\/pages\/apas-kaffee\" title=\"APAS Blog\"\u003ein 2022\u003c\/a\u003e\u003ca href=\"https:\/\/www.kaffeemachers.shop\/apas-kaffee\/\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e. This step strengthened demand and the partnership. Today, we import several containers of Apas annually and work more closely than ever before.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/kuUbmylRKHU?si=AYM5f4xdisdeWSEM\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eHow do we roast Apas coffee?\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe roast Apas as a full batch (30kg) in our Giessen roaster. The roast time is 15 minutes, with a development time after the first crack of 2 minutes. The final temperature of 199° is the highest of all our roasts, making Apas also the darkest roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cb id=\"docs-internal-guid-7dad8a63-7fff-1b21-a51e-e83948c46955\"\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003ch2\u003eRead coffee details in Beanconqueror\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=b752c21b\" style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\"\u003e\u003cimg src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\" style=\"height: 32px!important; width: 32px!important;\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport to Beanconqueror\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Van Gülpen","offers":[{"title":"250 g","offer_id":36280617009309,"sku":"Apas 250g","price":8.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":36280617042077,"sku":"Apas 1kg","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/ApasEUBio_Packshot.webp?v=1755584384"},{"product_id":"sueno-decaf-mexiko","title":"Sueño, Decaf Espresso from Mexico","description":"\u003ch2\u003eSueño - Coffee Info\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDark chocolate, maple syrup, malt\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBean origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMexico, Veracruz, Chocamán, Neria\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRafael Reyes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003elikely Catimores (see text for explanation, Arabica)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ewashed, then decaffeinated with water\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow we would prepare Sueño \u003c\/h2\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Shakisso_9.svg?v=1750752652\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003eTell me more about Sueño\u003c\/h2\u003e\n\u003cp\u003eThis coffee was decaffeinated exclusively with water - and that in Mexico itself, at Descamex in Córdoba. The coffee was grown in Neria, about 20km away, processed at Rancho San Felipe, also in Córdoba. It was later shipped from the port of Veracruz, which is almost 100km away. What sounds logical is not at all. There are only two companies specializing in water decaffeination: Descamex in Mexico and Swiss Water in Canada. We wanted to make the most regional decaffeinated coffee, so we started a project with Rancho San Felipe: Melissa and Benni from \u003ca href=\"https:\/\/www.kaffeemacher.ch\/blog\/die-rancho-san-felipe-in-mexiko\/\" title=\"Rancho San Felipe, Mexico\"\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003eRancho San Felipe\u003c\/span\u003e \u003c\/a\u003eidentified Rafael Reyes as the producer who could supply the coffee and Descamex could decaffeinate it. \u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"title=\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/gTYAimuJBvs?si=UGs5dpnkgP_rSPv3\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eWhy does Sueño taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eDecaffeinated coffees often have a process taste. \u003ca href=\"https:\/\/www.kaffeemacher.ch\/blog\/entkoffeinierter-kaffee\/\" title=\"Decaf Article\"\u003eCheaper and faster decaffeination methods using solvents such as DCM (Di-Chloromethane)\u003c\/a\u003e are efficient, but they give the coffee an aftertaste that can be detected. Our Sueño is decaffeinated using the chemical-free Mountain Water Decaf process in Mexico. The process only works with water, pressure and time. We were able to visit the plant at the end of 2022 and tasted the coffees before and after the decaffeination process. The taste of a decaf is composed of the bean used, the process and the roasting. The coffee itself brings a heavy body and chocolate notes, which the process does not change. The acidity remains citrusy, and for us, a characteristic note of maple syrup has been added. We have developed a suitable roasting profile for this. \u003c\/p\u003e\n\u003ch2\u003eHow did we roast Sueño?\u003c\/h2\u003e\n\u003cp\u003eThe beans are extremely precisely sorted. When roasting, we notice how dense the beans are - they crack louder than other decaffeinated coffees we have roasted so far. In the first two minutes, we only put 20% energy into the roast, performing a so-called \u003cem\u003esoak\u003c\/em\u003e. The cell structure of the coffee is broken down by the decaffeination process, so we start the roast with less energy. Then we increase the energy and let it drop almost to zero at the end of the roast. This emphasizes the heavy body, the toffee notes, and avoids strong roast notes.\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"title=\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/EoKm3aNYrZE?si=b_HevSvvQrlNIffU\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch3\u003eImport coffee details to Beanconqueror\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=fb4552b2\" style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\"\u003e \u003cimg src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\" style=\"height: 32px!important; width: 32px!important;\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport to Beanconqueror\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":37608349859997,"sku":"","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Sueno_1.webp?v=1755584335"},{"product_id":"henrique-espresso","title":"Henrique, espresso from Brazil","description":"\u003ch2\u003eHenrique Coffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChocolatey, nutty, creamy\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBean Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBrazil, Espirito Santo\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFazenda Camocim, Henrique Sloper\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarietals\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCatuaí (Arabica), Mondo Novo (Arabica)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePulped Natural (Honey)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003e\u003cspan\u003eHow we would prepare the Henrique\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Espresso_Rezept_1.svg?v=1733835904\" alt=\"\"\u003e\u003c\/h2\u003e\n\u003cp\u003eOur David developed and optimized the recipe using the following equipment:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003ca title=\"Find the right coffee water\" href=\"https:\/\/kaffeemachers.shop\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\"\u003eWater\u003c\/a\u003e\u003c\/span\u003e:\u003c\/strong\u003e\u003cspan\u003e Total hardness 5 °dH , Alkalinity 3 °dH\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMachine: \u003c\/strong\u003eAscaso Steel Duo PID\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e\u003cspan\u003e Niche Zero\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrind setting:\u003c\/strong\u003e\u003cspan\u003e 14.5\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eTell me more about Henrique\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eHenrique Sloper has been managing Fazenda Camocim since 1999, operating it according to organic and biodynamic principles. The focus is on soil health. The better the soil, the more resilient the coffee plant. \u003c\/span\u003e\u003cspan\u003eWe support agricultural approaches that work regeneratively and understand coffee production holistically. This also includes the self-production of fertilizer, which makes producers more independent of market fluctuations. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFazenda Camocim\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eIn autumn 2023, we visited Fazenda Camocim in Pedra Azul. It is only about two hours from the port city of Vitória. In a very short time, you leave the sea behind and drive into the forested mountains of Espirito Santo - this is a strong contrast to Cerrado or Minas Gerais, where there are hardly any forests left, as large areas were cleared in the mid-20th century. Also in Espirito Santo, but here reforestation has taken place and today everyone benefits from it. Fazenda Camocim is located in an intact forest, the coffee plants integrate into the property. Due to the forest and the altitude, the microclimate is significantly cooler. Here, Henrique and Rogelio are working to plant new varieties and to understand the climate even better.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy do we buy this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eOn the one hand, because the coffee brings so much that we like in a strong and complex espresso. Especially in combination with milk, the coffee shines. On the other hand, because the work of Fazenda Camocim has an important impact on the entire region, indeed on Brazilian coffee production. Coffee production in agroforestry systems is extremely rare in Brazil - precisely why it is important for us to support the forces that show it is possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/q0CSG6fzCZg?si=PLE2lOcDigfGqv8i\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eWhy does Henrique taste the way it does?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eCoffees from Espirito Santo, in eastern Brazil, grow very high for local standards. The coffee brings quite a lot of complexity due to the slowed growth. The bean is hard and thus tolerates a slightly more developed roast. We roasted the coffee rather dark by our standards to obtain a more classic espresso. However, due to the washed process and slow drying, the coffee retains its fine acids and balances this heavy coffee. \u003c\/p\u003e\n\u003ch2\u003eImport coffee details to Beanconqueror\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=898180eb\" style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\"\u003e \u003cimg src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\" style=\"height: 32px!important; width: 32px!important;\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport to Beanconqueror\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":39714167160989,"sku":"Henri 250g","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":39714167193757,"sku":"Henri 1kg","price":46.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Henrique_1.webp?v=1755584283"},{"product_id":"flhor-cafe-creme","title":"Flhor, Café Crème from Honduras","description":"\u003ch2\u003eFlhor - Coffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDark berries, dark chocolate, fresh\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin of Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHonduras, Marcala La Paz\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAssociated producers of 18 Conejo\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCatuai, Typica, Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePulped and washed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAs a cheeky, unusual espresso\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Shakisso_7.svg?v=1750324152\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy does the coffee taste the way it tastes?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe family farm is located at around 1700 m.a.s.l. In the cool climate, the coffee grows more slowly and develops the citrus acidity characteristic of the Marcala region. After picking, the cherries are immediately pulped, dry-fermented in fermentation tanks, and washed after almost 20 hours. Fermentation dissolves the pectin layer surrounding the coffee seeds. Afterwards, it is regularly dried and turned on a patio in Marcala.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/oe0AAtpRvL0\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eTell me more about Flhor\u003c\/h2\u003e\n\u003cp\u003eFlhor represents the next generation of the Zelaya Contreras family, who were among the organic pioneers in coffee cultivation in Honduras 30 years ago. \u003cspan\u003eThe focus of 18 Conejo's work is soil health. The better the soil, the more resilient the coffee plant. We support agricultural approaches that work regeneratively and understand coffee production holistically. This includes the in-house production of fertilizer, which makes producers more independent of market fluctuations. Small-scale producers, in particular, need a broad toolbox to respond to the constant challenges in coffee cultivation. Whether organic, biodynamic, regenerative, or a mix of different approaches - we support everything that strengthens coffee producers and gives them agency.\u003c\/span\u003e We have been working with Flhor and her family since 2017 and roast their biodynamically produced coffee.\u003c\/p\u003e\n\u003ch3\u003eImport coffee details to Beanconqueror\u003c\/h3\u003e\n\u003cp\u003e\u003ca style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\" href=\"https:\/\/beanconqueror.com\/?qr=9d261044\"\u003e \u003cimg style=\"height: 32px!important; width: 32px!important;\" src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport to Beanconqueror\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44021725790472,"sku":"","price":11.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Flhor_1.webp?v=1755584238"},{"product_id":"giomar","title":"Giomar - Espresso from 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\"Giomar - Coffee Information\u003c\/h2\u003e\u003ctable style=\"width: 100%;\" cellpadding=\"0\" border=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 53.7634%;\" width=\"301\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eTaste:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 46.2366%;\" width=\"301\"\u003e\n\u003cp\u003e\u003cspan\u003eNougat, hazelnut liqueur, fruity chocolate, wild berries\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 53.7634%;\" width=\"301\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eOrigin of beans:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 46.2366%;\" width=\"301\"\u003e\n\u003cp\u003e\u003cspan\u003eSumaco Biosphere Reserve, Loreto, Orellana, Ecuador\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 53.7634%;\" width=\"301\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eProducers:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 46.2366%;\" \"301\"\u003e\n\u003cp\u003e\u003cspan\u003eWITOCA Cooperative\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 53.7634%;\" width=\"301\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eVarieties:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 46.2366%;\" width=\"301\"\u003e\n\u003cp\u003e\u003cspan\u003eNapo Payamino, 100% Robusta\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 53.7634%;\" width=\"301\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003ePost-harvest process:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 46.2366%;\" width=\"301\"\u003e\n\u003cp\u003e\u003cspan\u003e120h fermentation in barrels, then dried in the cherry\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 53.7634%;\" width=\"301\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eCultivation philosophy:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 46.2366%;\" width=\"301\"\u003e\n\u003cp\u003e\u003cspan\u003eAgroforestry system. In the native Chakra cultivation method, they forego external inputs such as fertilizers and pesticides and protect the rainforest.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 100%;\" colspan=\"2\" width=\"602\"\u003e\n\u003cp\u003e\u003cstrong\u003eAll our coffees are sold as whole beans.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow we prepare the coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Giomar_-_Icons.webp?v=1778221295\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe slow pre-infusion by the vibration pump is good for the coffee. \u003c\/span\u003e\u003cspan\u003eIf you have the possibility to influence flow or pressure, you can try a slow puck wetting of 12-13 seconds. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHowever, we achieved great results with the standard 9 bar profile. With a beverage ratio of 1:2.3\/1:2.4 and an extraction time of 26-29 seconds, we get a superbly structured cup where the acidity and sweetness are very harmonious. For a Robusta, this coffee has a very complex acidity, accompanied by a full-bodied and very smooth texture. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you pull the coffee for 31-33 seconds with the same brew ratio, you lose a little of the compact structure but gain even more body and a pleasant bitterness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Standard_9bar.webp?v=1778221316\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe WITOCA cooperative specializes in special processing methods. Besides washed Canephoras, they produce many Honeys and increasingly Naturals – though the high humidity in the Amazon region places high demands on post-harvest processes. The Naturals, coffees dried in the cherry like this one, can be produced by WITOCA in August and September, as there is hardly any rain then. The fermentation of over 120 hours in a sealed barrel gives the coffee its berry aroma. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Natural of the Canephora variety Napa Payamino has convinced us. This variety is a local clone and produces very large beans. The coffee itself brings a good deal of acidity, and the intense post-harvest process gives the coffee its berry and chocolate notes. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy did we buy this coffee?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eGiomar Hidalgo, or simply Gio, roasted and served coffee, and now she imports it from her home country Ecuador. The WITOCA Cooperative in the Amazon is a small cooperative that Gio co-founded. They source coffee from 13 families who all cultivate using the agroforestry system, meaning between already existing trees. In the native Chakra cultivation method, they forego external inputs and protect the rainforest. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee shows like hardly any other how the often-maligned Canephora (Robusta) can taste when the same precision and philosophy as with top Arabicas are applied. It demonstrates the diversity of coffee and teaches us all to re-evaluate learned tastes.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow do we roast this coffee?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe roast the Napa Payamino from WITOCA in a 15kg batch, so with a bit more coffee than we would roast a filter coffee, but with less coffee than we roast other complex espressos (20kg). Why? Because we prefer a quick roast for Canephoras. Canephoras contain twice as much chlorogenic acid and break down into caffeic and quinic acid during the roasting process, which can lead to more bitterness in longer and hotter roasts. Through short roasting with a lower final temperature, we retain the naturally occurring freshness in the coffee and focus on the velvety texture.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":43619642605832,"sku":"","price":14.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Giomar_Packshot.webp?v=1778239008"},{"product_id":"toca-espresso","title":"Toca, espresso from Mexico","description":"\u003ch2\u003eToca - Green Coffee Info\u003c\/h2\u003e\n\u003ctable style=\"width: 100%; height: 213.563px;\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 33.0357%;\"\u003e \u003ccol style=\"width: 65.5357%;\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDark chocolate, rock sugar, citrusy\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBean Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSierra de Zongolica, Veracruz, Mexico\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCitlal Kaffen Cooperative\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarietals\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGuernica, Typica, Bourbon, Catimores\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-Harvest Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePulped, fermented with water, washed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd colspan=\"2\" style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003e\u003cspan\u003eHow we would prepare the Toca\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_Shakisso_10.svg?v=1752237837\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/c8JyWDEsKPs?si=z4Gpp0MAmeCp7oEr\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eTell me more about Toca\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe official name of the project in Mexico itself is \"\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/www.kaffeemacher.ch\/tlapajti\/\" title=\"Article about the Tlapajti project\"\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003cstrong\u003eTlapajti\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\" - which means in the locally spoken Nahuátl language of the project region: \"\u003cstrong\u003eThose who heal.\u003c\/strong\u003e\" The name came from a producer within the community itself. She said that they are now healing Mother Earth, and therefore they are \"Tlapajti\". In spring 2022, we started the Tlapajti project in Mexico with Ensambles Cafés Mexicanos.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003cspan\u003eWhat is the Toca project about?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFirst, a \u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(144, 169, 0); text-decoration: underline;\"\u003e\u003ca style=\"color: rgb(144, 169, 0); text-decoration: underline;\" title=\"Blog article about the Toca project\" href=\"https:\/\/www.kaffeemacher.ch\/blog\/toca-mexiko\/\"\u003e\u003cstrong\u003ecooperative was founded\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e, which was newly established in 2024. Now, Ensambles is working to bring the producers to organic certification. The first producers achieved \u003cstrong\u003eorganic certification\u003c\/strong\u003e in spring 2025. The current roasted coffee is not yet organic certified. In 2024, we established a \u003cem\u003e\u003cstrong\u003emicrobeneficio\u003c\/strong\u003e\u003c\/em\u003e with the producers, Ensambles, and our friends from Black Hen Roastery as a \u003cstrong\u003eco-investment\u003c\/strong\u003e. The microbeneficio is a processing plant for coffee. The producers built it and now operate it themselves. They can now offer processing services to other producers in the region and diversify their activities. Next on the agenda is the \u003cstrong\u003egradual establishment\u003c\/strong\u003e of a small \u003cem\u003e\u003cstrong\u003ebiofábrica\u003c\/strong\u003e\u003c\/em\u003e, where the cooperative will produce its own organic fertilizer.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eThe coffees from the Zongolica region have a medium to high body. The area around the community of Apixtepec, where the producers live, is often engulfed in rain clouds pushed inland from the Atlantic. It is often cool, and the coffees ripen slowly. This slow growth gives the coffee its complexity, a \u003cstrong\u003ecitrusy-delicate acidity\u003c\/strong\u003e, and a \u003cstrong\u003ehigh underlying sweetness\u003c\/strong\u003e. The soft texture comes from the careful selection of the cherries.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe roast the Toca as a 30 kg batch in our roaster, so we fully load the drum. With a roasting time of 15 minutes, this coffee is one of our \u003cstrong\u003elongest roasts\u003c\/strong\u003e. This emphasizes the more classic notes like rock sugar. The development time is 15%. We start with a \u003cstrong\u003e\u003cem\u003esoak\u003c\/em\u003e,\u003c\/strong\u003e meaning we turn the gas down to minimum for 1 minute before increasing it to 70% energy. After that, we let the coffee and the roaster do their work and only intervene again at 10 minutes, gradually reducing the gas.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eHow do we describe Toca?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Toca_Bewertungsbogen.jpg?v=1752236921\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eImport coffee details to Beanconqueror\u003c\/h3\u003e\n\u003cp\u003e\u003ca style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\" href=\"https:\/\/beanconqueror.com\/?qr=63a2a60c\"\u003e \u003cimg style=\"height: 32px!important; width: 32px!important;\" src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport to Beanconqueror\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":43732783857928,"sku":"Toca250g","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":44168513519880,"sku":"Toca1kg","price":46.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Toca_packshot1.webp?v=1755584055"},{"product_id":"kaffee-geschenkset","title":"The coffee gift set","description":"\u003ch1\u003eThe Coffee Gift Set – 3 Espresso Varieties \u0026amp; 20% Discount on our Home Barista Online Course\u003c\/h1\u003e\n\u003cp\u003eThis coffee gift set is suitable for any occasion: for birthdays, Christmas, St. Nicholas Day, or simply as a thank you. Suitable for portafilter machines and fully automatic coffee machines. The gift set includes\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e3x 250g espresso beans\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e20% voucher for our Home Barista Online Course\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoffee is always a good idea!\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eProduct Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComponents:\u003c\/strong\u003e 3x 250g espresso beans (unground, whole bean)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e our \u003cspan style=\"text-decoration: underline; color: rgb(144, 169, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(144, 169, 0); text-decoration: underline;\" title=\"Apas, Organic Espresso from Brazil\" href=\"https:\/\/kaffeemachers.shop\/products\/apas-espresso\"\u003eApas Espresso\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e, the \u003ca title=\"Toca, Espresso from Mexico\" href=\"https:\/\/kaffeemachers.shop\/products\/toca-espresso\"\u003e\u003cspan style=\"text-decoration: underline; color: rgb(144, 169, 0);\"\u003e\u003cstrong\u003eToca Espresso\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e and our \u003ca title=\"Mamy, Espresso\" href=\"https:\/\/kaffeemachers.shop\/products\/mamy-robusta-espresso\"\u003e\u003cspan style=\"text-decoration: underline; color: rgb(144, 169, 0);\"\u003e\u003cstrong\u003eMamy Espresso\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable for:\u003c\/strong\u003e Portafilter machines and fully automatic coffee machines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePurpose: \u003c\/strong\u003eIdeal for espresso, cappuccino or other milk beverages\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtra:\u003c\/strong\u003e A 20% voucher for our \u003cspan style=\"text-decoration: underline; color: rgb(144, 169, 0);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/kaffeemachers.shop\/products\/home-barista-online-kurs\" title=\"Home Barista Online Course\" style=\"color: rgb(144, 169, 0); text-decoration: underline;\"\u003eHome Barista Online Course\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e – ideal for beginners who want to expand their coffee knowledge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e The gift packaging is not sealed, so you can add a personal greeting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eBrief Introduction to the Coffees Included\u003c\/h2\u003e\n\u003ch3\u003e1. Apas, Espresso\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eFor uncomplicated enjoyment. \u003cstrong\u003eNutty\u003c\/strong\u003e, \u003cstrong\u003echocolatey\u003c\/strong\u003e, \u003cstrong\u003elow in acidity\u003c\/strong\u003e. A classic espresso with a heavy body and long aftertaste. 100% Brazil, 100% APAS Cooperative.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Apas, Espresso - Brewing Recipe\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/APASBruehrezeptv2.svg?v=1678102341\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/sVcZ2K_9O60\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e2. Toca, Espresso \u003c\/h3\u003e\n\u003cp\u003eA neo-classic espresso with notes of \u003cstrong\u003ecandy sugar \u003c\/strong\u003eand \u003cstrong\u003ecoconut\u003c\/strong\u003e. Structured with a mild acidity and balanced with a rich body. For an uncomplicated yet sophisticated espresso and a caramel-like cappuccino. This coffee comes from our Tlapajti project, where we support a cooperative in Veracruz in obtaining organic certification.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Toca, Espresso - Brewing Recipe\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/TocaBruehrezeptv2_0c44cb60-248c-401c-bd5f-771cffab2535.svg?v=1678103076\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/DWymqbTdnHM\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e3. Mamy, Robusta Espresso\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis powerful and low-acid 100% Canephora (Robusta) from the Macenta rainforest region in Guinea truly impresses us. Flavor-wise, the Honey-Processed Robusta is very soft, almost buttery. Notes of toffee and roasted nuts linger for a long time. Mamy and Relika, with their \"Macenta Beans\" project, exemplify how new, transparent approaches can break old structures and bring about change. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Mamy, Robusta Espresso - Brewing Recipe\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/MamyBruehrezeptv2.svg?v=1678103518\"\u003e \u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/jRQR5Bzmkgc\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"kaffeemachers.shoputschland","offers":[{"title":"Default Title","offer_id":45150627954952,"sku":"","price":34.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/GeschenksetAPASTOCACOMPADRE_1.webp?v=1781264539"},{"product_id":"mano","title":"Mano, Espresso Blend","description":"\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eMano \u003c\/span\u003e\u003cspan\u003e- Coffee Info\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cdiv dir=\"ltr\" align=\"left\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv dir=\"ltr\" align=\"left\"\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDark stone fruit, nougat, velvety\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin of beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e25% Zambia, Mt. Sunzu, natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e25% Mexico, Oxom, washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e25% Costa Rica, Aquiares Estate, washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e25% Nicaragua, Dipilto, washed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVarious Arabica varieties\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e75% washed, 25% natural\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cb id=\"docs-internal-guid-10dce475-7fff-0cbe-e2e7-f4105ed1e1a8\"\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube.com\/embed\/Dlgx-XTTgos?si=XDbWLVdg5zMtbFx1\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eHow we would prepare Mano\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_Komal_25_1.webp?v=1759384774\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStandard 9 Bar: With a brew ratio of 1:2.1 and 20g in, we emphasize the soft and round texture of the coffee. The sweet spot is at an extraction time of 23-27 seconds. Shorter extraction focuses more on fruit acidity, longer extraction on chocolate aromas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePressure profile: Beverage ratio 1:2.2 with 19g in, 42 out in 26 sec. 5 bar for 8 sec, then up to 8.5 and back down to 5 bar for the last 10 sec. Results in a very juicy espresso with a lighter body and very soft texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTell me more about Mano Espresso\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe asked ourselves: How can we combine different coffee flavor worlds? Classic coffee interpretations are often darker roasted, while many specialty coffees thrive on fruity notes. Mano is designed to bridge these worlds, or rather: it takes your hand (\"mano\") and builds the bridge. For this, we look for coffees from our partners that can give this blend the attributes we are looking for: lots of texture, a light fruitiness, and a delicate, mild acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eWhy does \u003c\/span\u003e\u003cspan\u003eMano \u003c\/span\u003e\u003cspan\u003etaste the way it does?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e75% of the blend consists of three equal \u003cmeta charset=\"utf-8\"\u003eparts of washed coffees. What they have in common is a focus on a heavy body, which we emphasize with a darker roast. 25% comes from a naturally processed coffee, which brings fruity notes and reminds us of dark stone fruit in this roasting style.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs a 25kg batch on our 30kg roaster. We roast for 14:50min with a development time of 2:15min, or 15%. The slightly smaller \u003cmeta charset=\"utf-8\"\u003ebatch size, coupled with the longer roasting time, absorbs a lot of heat, and this is reflected in rich notes without losing freshness. The final temperature is in our medium range, and we extend the development time - i.e., the time after the first crack - to 15% with a falling rate of rise. This way, we work on caramelization and give the coffee a broad sweet spot.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eImport coffee details into Beanconqueror:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003ca style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !!important; box-sizing: border-box !important;\" href=\"https:\/\/beanconqueror.com\/?qr=a16a4f24\"\u003e \u003cimg style=\"height: 32px!important; width: 32px!important;\" src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport Bean\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Van Gülpen","offers":[{"title":"250 g","offer_id":51865771966728,"sku":null,"price":9.99,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":51865771999496,"sku":null,"price":37.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/ManoPackshot.webp?v=1759328394"},{"product_id":"compadre","title":"Compadre, Italian espresso","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e \u003c\/strong\u003eCompadre - Coffee Information\u003cb id=\"docs-internal-guid-b2e43787-7fff-3e45-6a48-ca6b149b7a2e\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRoasted nuts, spicy, dark chocolate\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin of Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBoth farms are in Espírito Santo, Brazil:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eArabica: Sitio Bela Vista, Castelo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eConilon (Robusta): Água Boa, São Mateus \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFamily Farms:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFamília Magiero, Conilon \u0026amp; Família Romão, Arabica\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eConilon (Robusta) \u0026amp;  Catuaí 81, Catucaí 785\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest process\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eboth \u003c\/span\u003e\u003cspan\u003epulped natural\u003c\/span\u003e\u003cspan\u003e - pulped and dried in the mucilage\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eHow we would prepare the Compadre\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cimg\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_Compadre_-_Icons_29.4.26.webp?v=1777886808\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFor a classic 9-bar profile, we work with a brewing ratio of 1:1.8 to 1:2 in at least 25 seconds. Those aiming for high flavor intensity and a heavy body should extract the coffee shorter, towards 1:1.8. If you want to balance the coffee a bit more and emphasize some more caramel notes, you can aim for 1:2.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe developed and optimized the recipe with the following equipment:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003ca href=\"https:\/\/kaffeemacher.ch\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\" title=\"Find the right coffee water\"\u003eWater\u003c\/a\u003e\u003c\/span\u003e:\u003c\/strong\u003e\u003cspan\u003e Total hardness 5 °dH, alkalinity 3 °dH\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMachine: \u003c\/strong\u003eMaro Model 1\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eGrinder:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e \u003cmeta charset=\"utf-8\"\u003eEureka Single Dose Pro\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/ymmt9BI4JZI?si=z4Gpp0MAmeCp7oEr\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\n  \u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eOur interpretation of an Italian Espresso\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\"Italian Espresso\" is often understood as short, strong, and roasty. In our \u003ca href=\"https:\/\/kaffeemachers.shop\/blogs\/kaffeewissen\/bester-italienischer-espresso\/\" title=\"Italian Espresso\"\u003etests\u003c\/a\u003e, we found that there isn't one single Italian Espresso: the roasts and compositions of the blends were too diverse. With our interpretation, we combine things that are important to us: transparently traded specialty coffees, purchased through our partners at Farmers Coffee in Espírito Santo, produced by family farms. Dark roasted with a focus on body and strong notes. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eWhy does the \u003c\/span\u003e\u003cspan\u003eCompadre \u003c\/span\u003e\u003cspan\u003etaste the way it does?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 50% Conilon Robusta gives the Compadre a heavy body and strong, spicy, dark chocolate notes. The 50% Arabica from the mountains of Castelo balances the Compadre. Nutty notes and a smooth texture bring harmony to the cup. We don't roast any other coffee as dark as the Compadre, thereby emphasizing its classic character. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cspan\u003eTell me more about the \u003c\/span\u003e\u003cspan\u003eCompadre \u003c\/span\u003e\u003cspan\u003eEspresso  \u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTogether with Farmers Coffee, we visited Arabica farms at 1200 meters and Conilon farms at 80 meters above sea level in Espírito Santo. The topography is impressive, as is the history. Espírito Santo has a history heavily shaped by immigration. Many Italian families immigrated at the end of the 1 9th century, worked in coffee production, and gradually took over coffee farms. The two families who contribute their coffee to the Compadre also have Italian roots: The Romãos produce their pulped natural Arabica in the mountainous region around Castelo, while the Magieros produce their pulped natural Conilon in the plains of São Mateus in northern Espírito Santo. In a sense, \u003cmeta charset=\"utf-8\"\u003ea very significant, historical circle closes: The coffee of the two families with Italian roots now ends up in an espresso inspired by the Italian model.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe opted for a medium-long and hot roast. We roast the Henrique or Apas espresso a bit longer, but with the Compadre, we have the highest end temperature on our roaster. With this high end temperature, we emphasize the roasty, strong notes. We stop the roast just before the second crack.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eRead coffee details in Beanconqueror:\u003c\/h2\u003e\n\u003cp\u003e\u003ca style=\"min-width: 165px; background-color: #f8f6f4 !important; height: 50px; border-radius: 12px; font-size: 18px; font-weight: Normal; border: none; padding: 0px 12px; line-height: 27px; text-decoration: none !important; display: inline-flex !important; align-items: center; font-family: inherit, cursive !important; -webkit-box-sizing: border-box !important; box-sizing: border-box !important;\" href=\"https:\/\/beanconqueror.com\/?qr=49279632\"\u003e\u003cimg style=\"height: 32px!important; width: 32px!important;\" src=\"https:\/\/beanconqueror.com\/assets\/logo_round.svg\"\u003e \u003cspan style=\"margin-left: 8px; display: inline-block; line-height: 0; width: 100%; flex-shrink: 0; color: #000000;\"\u003eImport Bean\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Van Gülpen","offers":[{"title":"250 g","offer_id":52231208141064,"sku":null,"price":9.5,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":52231208173832,"sku":null,"price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/CompadrePackshotwebp.webp?v=1756881264"},{"product_id":"yulieth","title":"Yulieth, Espresso from Colombia","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eYulieth - Coffee Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBlood orange, kumquat, smooth\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin of the beans:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePalestina, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYulieth and Gerson Mora, Villa Pastora\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePink Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003edepulped, fermented for 30h, then washed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAll our coffees are sold as whole beans.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow we prepare the coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_Yulieth_-_Icons.webp?v=1774507633\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA truly beautiful orange-fruity, floral, and invigorating espresso, which, with the flow profile, creates a heavenly sweet-sour balance. Be sure to let it cool down a bit to get the full impact of this balance!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe standard 9 bar profile convinces us with a slightly larger brew ratio of 1:2.5 (almost 1:2.6), using 19.5 g. Michel's gut feeling to use a little less coffee than the usual 20 g for light roasts did not let him down. With 20 g, the very high and smooth acidity almost tips into sourness. Definitely try it out! We like the cup best with an extraction time of 27-31 seconds. The aroma is reminiscent of a spring flower meadow, with dried oranges and apricots also coming through in the taste. The structure of the coffee is so perfectly extracted, the basic flavors are in harmony with the creamy texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe flow profile takes this sweet-sour balance to a whole new level. The aromas and flavors are less floral, but all the more stone-fruity. The extremely high fruit sweetness reminds us of very ripe apricots, even apricot jam. The acidity is like that of a ripe lemon, so also sweet. Here too, be sure to let the cup cool down so that the interplay of the basic flavors can present itself even better.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy does the coffee taste the way it tastes?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis coffee comes from Huila in Colombia, specifically from the municipality of Palestina, at an altitude of 1680 meters. The Pink Bourbon variety is cultivated.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe coffee plants grow under shade trees such as Guayabo, Guamo, Caímo, banana\/plantain trees, citrus trees, and eucalyptus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe cherries are hand-picked and then passed through a flotation system to remove low-density beans and defects. After that, they are depulped and fermented for 30 hours. They then dry for 15 days under optimal conditions in drying facilities.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Villa Pastora farm was founded in the 1980s by Pastora Anacona, Yulieth and Gerson's grandmother. She planted the first coffee trees, laying the foundation for a family tradition that continues today in its third generation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe family farm stands for the hard work and commitment of the Mora Ortega family, who specialize in producing differentiated and high-quality coffees. Álvaro Mora, Yulieth's father, played a central role in continuing and expanding this legacy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe farm employs about eight people from the region and supports other coffee producers by offering advice on post-harvest processes. Additionally, the family buys coffee cherries from neighbors to carefully process them.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe roast the coffee as a 20kg batch on our 30kg Giesen roaster. With a total roasting time of 11:50 and a development time of 1:46 minutes, we bring the coffee to the first crack at 10:04 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe roast starts at a charge temperature of 187.2°C and ends at 190.2°C. During the first phase, we work with high energy input to guide the coffee stably through the drying phase.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter the first crack, we gradually reduce the energy and allow the coffee to develop in a controlled manner. The development time accounts for 14.9%.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":54228367540488,"sku":null,"price":14.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/YuliethPackshot.webp?v=1773993244"},{"product_id":"donoscar","title":"Don Oscar - Espresso from Colombia","description":"\u003ch2\u003eDon Oscar - Kaffee Infos\u003c\/h2\u003e\n\u003ctable style=\"width: 100%; height: 137.157px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 31.6957%; height: 19.5938px;\"\u003e\u003cb\u003eGeschmack:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 65.5217%; height: 19.5938px;\"\u003eCassis, Sherry, Hibiskus, Passionsfrucht, lebendig\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 31.6957%; height: 19.5938px;\"\u003e\u003cb\u003eHerkunft der Bohnen:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 65.5217%; height: 19.5938px;\"\u003eAratoca, Santander, Kolumbien\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 31.6957%; height: 19.5938px;\"\u003e\u003cb\u003eProduzierende:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 65.5217%; height: 19.5938px;\"\u003eOscar Daza, La Pradera\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 31.6957%; height: 19.5938px;\"\u003e\u003cb\u003eVarietäten:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 65.5217%; height: 19.5938px;\"\u003eCastillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 31.6957%; height: 19.5938px;\"\u003e\u003cb\u003eNachernteprozess:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 65.5217%; height: 19.5938px;\"\u003eIn der Kirsche getrocknet (Natural)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 31.6957%; height: 19.5938px;\"\u003e\u003cb\u003eAnbauphilosophie:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 65.5217%; height: 19.5938px;\"\u003eeiner der ersten Bio-Produzenten in der Region\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd colspan=\"2\" style=\"width: 97.2174%; height: 19.5938px;\"\u003e\u003cstrong\u003eAlle unsere Kaffees werden als ganze Bohne verkauft.\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/qwzwKZISvHo?si=kKvVNC1ZAEoAPE-h\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eSo bereiten wir den Kaffee zu\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Don_Oscar_-_Icons.webp?v=1778137630\"\u003e\u003c\/p\u003e\n\u003cp\u003e9 Bar: Maro Code: OIVHKGD\u003c\/p\u003e\n\u003cp\u003eFlussprofil: Maro Code: EGBKYGL\u003c\/p\u003e\n\u003cp\u003eEin super spannender Natural aus dem Hause Oscar Daza in Santander, bei welchem fast mit jedem Schluck neue Aromen zu entdecken sind. Dem Kaffee tut eine genügend lange Ausgasung gut (mindestens drei Wochen warten, eher gar vier). Mit dem Vibrationspumpen-Profil braucht der Kaffee ein wenig mehr Platz (größeres Getränkeverhältnis) als mit dem Fluss-Profil. Der Kaffee zeigt eine extreme Puckresistenz - er blockiert am Anfang, fließt dann sehr langsam und dann schnell, aber dafür konstant. Die Belohnung für eine präzise Arbeit ist eine Tasse, die mit einer balancierten Struktur und extrem vielschichtigen Aromen zum Innehalten einlädt.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDas Standard 9 Bar Profil (Vibrationspumpe)\u003c\/b\u003e überzeugt uns mit einem Getränkeverhältnis von 1:2.2-1:2.3, wobei wir 20 g in und 44 g out in 26-27 Sekunden erreichen wollen. Hier kann eher mit dem Getränkeverhältnis als mit der Extraktionszeit gespielt werden - der Kaffee sollte mit diesem Profil nicht über 30 Sekunden gebrüht werden. Dieses Rezept punktet mit Aromen von Hibiskus, Rhabarber, reifen Steinfrüchten, gar ein wenig Veilchen und hat eine lebendige, gut integrierte Säurestruktur. Maro Code: OIVHKGD\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Profil_9bar.webp?v=1778137696\"\u003e\u003c\/p\u003e\n\u003cp\u003eMit dem \u003cb\u003eFlussprofil\u003c\/b\u003e gehen wir an die 30 Sekunden heran (29-30 Sekunden) und bevorzugen ein kürzeres Getränkeverhältnis von 1:2. Wir wählen in der Stage 1 einen Durchfluss von 4 ml\/sek und zielen auf ein schnelleres Vorbenetzen des Kuchens ab (allerspätestens bei 9 Sek die ersten Tropfen), da der Kaffee ansonsten an der harmonischen Struktur einbüßt. Die Stage 2 brühen wir mit 8.5 bar - wir haben im Allgemeinen das Gefühl, 8.5 bar geben uns balanciertere Tassen als die Standard-9-bar. Hier werden wir mit klaren Flavours, frischer und komplexer Säure von Passionsfrucht und roten Johannisbeeren und einem sehr samtigen Körper belohnt. Maro Code: EGBKYGL\u003c\/p\u003e\n\u003cdiv style=\"width: 1400px; max-width: 100%; margin: 0 auto;\"\u003e\u003ciframe src=\"https:\/\/shot-embed.maro.coffee\/km\/EGBKYGL\" title=\"Shot Chart\" width=\"1400\" height=\"460\" style=\"display: block; width: 1400px; max-width: 100%; height: 460px; border: 0;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Profil_Fluss_Stage_1.webp?v=1778137741\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Profil_Fluss_Stage_2.webp?v=1778137741\"\u003e\u003c\/p\u003e\n\u003ch2\u003eWarum schmeckt der Kaffee so, wie er schmeckt?\u003c\/h2\u003e\n\u003cp\u003eDie Farm liegt auf einer Höhe von 1800 Metern, auf welcher die Varietät Castillo angebaut wird. Die Kirschen werden von Hand gepflückt und dann 15 Stunden lang gelagert. Es folgt eine 20-stündige anaerobe Fermentation, um den Charakter des Kaffees zu verstärken.\u003c\/p\u003e\n\u003cp\u003eAnschließend wird der Kaffee für 18 Stunden auf eine Vortrocknungsplattform gebracht, wo die Dehydrierungsphase beginnt. Danach wird er in mechanische Trockner (Silos oder Guardiolas) gebracht, wo er sorgfältig getrocknet wird, bis er einen optimalen Feuchtigkeitsgehalt zwischen 10,8 % und 11,5 % erreicht hat.\u003c\/p\u003e\n\u003ch2\u003eWarum haben wir den Kaffee eingekauft?\u003c\/h2\u003e\n\u003cp\u003eDiese enorme Vielfalt der Aromen, welche nicht überdeckend sind, sondern in der optimalen Balance zur Säure, Süße und dem Körper stehen, hat einige von uns aus den Socken gehauen. „Der beste lila Kaffee, den wir je hatten\", so etwa Philipp. Dabei spielt bestimmt auch eine Rolle, dass Oscar Daza in der Region Santander eine sehr geschätzte Person ist. Auch weil er als Erster seine eigene Bio-Zertifizierung finanzierte, die normalerweise vom Verband übernommen wird. Sein unternehmerisches Temperament trieb ihn dazu, seine eigenen Kunden zu finden und frei in seinen Entscheidungen zu sein.\u003c\/p\u003e\n\u003cp\u003eDiesen Kaffee haben wir über Ángel Barrera von Belco eingekauft, welcher die Firma stark mitgeprägt und vor ein paar Jahren für das Unternehmen eine Exportfirma in Kolumbien eröffnet hat. Dies, um noch näher am Ursprung des Kaffees dran zu sein und noch mehr mit und für Produzenten bewirken zu können.\u003c\/p\u003e\n\u003cp\u003eBelco hat sich zum Ziel gesetzt, bis 2030 rund 90 % aller Rohkaffees mit dem Segelfrachtschiff zu verschiffen. So ist auch dieser Kaffee mit reiner Windkraft bis nach Le Havre gekommen, wo er dann über den Landweg weiter transportiert wurde.\u003c\/p\u003e\n\u003ch2\u003eWie rösten wir diesen Kaffee?\u003c\/h2\u003e\n\u003cp\u003eAls 20-kg-Batch auf unserem 30-kg-Röster. In 11:40 Minuten rösten wir den Kaffee durch und entwickeln ihn für 11 % nach dem ersten Crack. Nach bereits der Hälfte der Röstzeit gehen wir mit der Energie graduell nach unten, bevor wir nach 50 Sekunden in der Entwicklungszeit das Gas ganz reduzieren. In dieser Röstung betonen wir die vielen Flavours und die lebendige, aber nicht übertriebene Säure von Passionsfrucht und Johannisbeere.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":57781449228552,"sku":null,"price":14.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/DonOscar_Packshot.webp?v=1778138916"},{"product_id":"bharath","title":"Bharath - Espresso from 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 in die Ausläufer der Western Ghats liegt Craigmore Tynispot (ein familiengeführter Kaffeefarm in dritter Generation in den sanften Hügeln von Coorg, Karnataka. Bharath Belliappa hat sich der Produktion von nachhaltig angebautem Kaffee verpflichtet.\nBharath will über Komal und Akshai von der South India Coffee Company (SICC) kennenlernen. Die beiden bewirtschaften selbst eine Kaffeefarm in sechster Generation in Coorg und dienen mit ihrem Wissen und ihrer Wet Mill als Wissenshub der Region.Bharath - Coffee Information\u003c\/h2\u003e\u003ctable cellspacing=\"0\" border=\"0\" cellpadding=\"0\" style=\"width: 100%; height: 307.938px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 55.1875px;\"\u003e\n\u003ctd width=\"301\" style=\"width: 55.192%; height: 55.1875px;\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eTaste:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"301\" style=\"width: 44.808%; height: 55.1875px;\"\u003e\n\u003cp\u003e\u003cspan\u003eHot chocolate, marble cake, walnut, creamy\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd width=\"301\" style=\"width: 55.192%; height: 35.5938px;\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eOrigin of beans:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"301\" style=\"width: 44.808%; height: 35.5938px;\"\u003e\n\u003cp\u003e\u003cspan\u003eCraigmore Tinyspot, Karnataka, India\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd width=\"301\" style=\"width: 55.192%; height: 35.5938px;\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eProducer:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"301\" style=\"width: 44.808%; height: 35.5938px;\"\u003e\n\u003cp\u003e\u003cspan\u003eBharath Belliappa\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd width=\"301\" style=\"width: 55.192%; height: 35.5938px;\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eVarieties:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"301\" style=\"width: 44.808%; height: 35.5938px;\"\u003e\n\u003cp\u003e\u003cspan\u003eOld Peridenia\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd width=\"301\" style=\"width: 55.192%; height: 35.5938px;\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003ePost-harvest process:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"301\" style=\"width: 44.808%; height: 35.5938px;\"\u003e\n\u003cp\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 74.7812px;\"\u003e\n\u003ctd width=\"301\" style=\"width: 55.192%; height: 74.7812px;\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eCultivation philosophy:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"301\" style=\"width: 44.808%; height: 74.7812px;\"\u003e\n\u003cp\u003e\u003cspan\u003eIn harmony with nature, \u003c\/span\u003e\u003cspan\u003eunder the dense natural shade of native trees\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd width=\"602\" colspan=\"2\" style=\"width: 100%; height: 35.5938px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eAll our coffees are sold as whole beans.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow we prepare the coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Bharath_-_Icons.webp?v=1778139652\" alt=\"\"\u003eThis Old Peridenia is a powerhouse. It brings a creamy, soft texture that perfectly supports the delicate acidity of this Robusta. Skillfully extracted, it produces a sweet, dense, balanced espresso that transports Nadja directly to a winter fireplace. Do not pull for more than 30 seconds, otherwise, it will slowly tip into an unpleasant, slightly metallic bitterness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe recipe with the \u003c\/span\u003e\u003cspan\u003e\u003cb\u003evibration pump\u003c\/b\u003e\u003c\/span\u003e convinces us completely. Michel's direct quote: \"I've never had a Robusta with such incredibly integrated acidity.\" This is the comment on our brewing with 18.5 g in and 43 ml out in 24 seconds. This gives us an extremely soft, dense, creamy, and balanced cup with incredibly integrated acidity. If we pull the coffee for 32 seconds or longer, we get a standalone acidity due to over-extraction — analogous to Arabica. The slightly longer pre-infusion that the vibration pump inherently provides benefits the coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Code_Vibra.webp?v=1778139689\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur recipe for the vibration pump (18.5 g in, 43 ml out in 24 sec.) is not quite right for the \u003c\/span\u003e\u003cspan\u003e\u003cb\u003erotary pump\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e. The cup is not balanced enough for our taste. Therefore, we pull the shot 3–5 seconds longer, with the same beverage ratio. Now we have that soft, dense texture again with aromas of walnut, vanilla, and pastry. This leads us to question whether the vibration pump actually requires a longer brewing time — a generally accepted theory that needs to be questioned and pursued.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Code_Rotation.webp?v=1778139722\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee comes from Coorg in India, specifically from the Palestina community, at an altitude of 1,000 meters. The Old Peridenia variety has always been cultivated there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cherries are hand-picked and then passed through a flotation system at Bharath's farm Craigmore Tinyspot's washing station to remove low-density beans and defects. After that, they are depulped and washed, then dried on sun-warmed concrete.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy did we buy this coffee?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eNestled in the foothills of the Western Ghats lies Craigmore Tinyspot — a family-run coffee farm, now in its third generation, in the rolling hills of Coorg, Karnataka. Bharath Belliappa is committed to producing sustainably grown coffee that thrives under the dense natural shade of indigenous trees in the Western Ghats.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe met Bharath through Komal and Akshey from the South India Coffee Company (SICC). They themselves manage a sixth-generation coffee farm in Coorg and serve as a knowledge hub for the region with their expertise and wet mill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe collaboration with SICC and Bharath emerged from our discussions. We were looking for a producer who shared our understanding of coffee and produced high-quality Robusta. Thus, this Old Peridenia is grown by Bharath and processed at his own wet mill, exported via Komal and Akshey, imported by Lennart and his company This Side Up, and roasted by us.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow do we roast this coffee?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAs a 20 kg batch on our 30 kg roaster. We usually roast our slightly darker coffees with the full capacity of 30 kg, but this coffee is very hard — Canephoras have hard cell walls and require a lot of heat for a faster roast. So we roast the coffee up to the first crack with 70% energy, which is a lot. We roast it for a total of 13:30 minutes to the same final temperature as our APAS. The roast level is thus similar, but the color is lighter because Canephoras do not get as dark as Arabicas at the same temperature.\u003c\/span\u003e\u003c\/p\u003e","brand":"Van Gülpen","offers":[{"title":"250 g","offer_id":57781707604232,"sku":null,"price":9.5,"currency_code":"EUR","in_stock":false},{"title":"1000g","offer_id":57781707637000,"sku":null,"price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Bharath_1_4c082ad1-1390-4782-ae62-e16e5d0bfed1.webp?v=1780050458"},{"product_id":"shyira-espresso","title":"Shyira - Espresso aus Ruanda","description":"\u003ch2\u003eShyira - Espresso aus Ruanda - Kaffeeinfos\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGeschmack\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMirabelle, Stachelbeere, rote Johannisbeere, erfrischend\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHerkunft der Bohnen\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eShyira Washing Station, Nyabihu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduzierende\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKleinstproduzenten in umliegenden Communities\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVarietäten\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRed Bourbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNachernteprozess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ewashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\u003cstrong\u003eAlle unsere Kaffees werden als ganze Bohne verkauft.\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eSo bereiten wir den Kaffee zu\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Shyira_washed_-_Icons.webp?v=1780404430\"\u003e\u003c\/p\u003e\n\u003cp\u003eEin zugänglicher, gewaschener Kaffee von der Washing Station Shyria, der mit einer dezenten Aromatik und einer seidigen Eleganz punktet und nicht mit wilden Flavours überfordert.\u003c\/p\u003e\n\u003cp\u003eNadja erinnert der Kaffee an einen Sommermorgen. Es ist 6 Uhr, die Wärme ist schon angenehm spürbar, doch in den \u003cmeta charset=\"utf-8\"\u003eStraßen ist es noch ruhig. Michel sieht sich frühmorgens am Strand joggen, während das Leben langsam erwacht. Ein \u003cmeta charset=\"utf-8\"\u003eeichtfüßiger Sommerkaffee, geschmeidig und filigran.\u003c\/p\u003e\n\u003cp\u003eIn der Aromatik finden wir Mirabellen, Aprikosen, Rooibos-Tee, rote Johannisbeeren und je nach Rezept gar noch ein wenig Ananas.\u003c\/p\u003e\n\u003cp\u003eWir haben einige Rezepte mit \u003cstrong\u003eDruck- und Flussprofilen\u003c\/strong\u003e ausprobiert und festgestellt: Dieser Kaffee braucht das nicht. Die beiden Standard 9 Bar Profile überzeugen uns mehr als alles, was wir mit anderen Methoden ausprobiert haben. Ein zufriedenstellendes Ergebnis für all die, die sowieso nicht mit Fluss und Druck spielen können.\u003c\/p\u003e\n\u003cp\u003eBei allen Profilen haben wir festgestellt, dass uns kürzere Getränkeverhältnisse und Extraktionszeiten besser gefallen. Sie ergeben eine dichtere, weichere und \u003cmeta charset=\"utf-8\"\u003esüßere Tasse.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDas Standard 9 Bar Profil (Vibrationspumpe)\u003c\/strong\u003e und die langsame Vorbenetzung holen das Beste aus dem Kaffee raus. In 26 Sekunden und einem Getränkeverhältnis von 1:2.1 bekommen wir eine \u003cmeta charset=\"utf-8\"\u003esüße, seidig weiche Tasse mit mittlerem Körper und einer Säure, die hoch ist, sich aber sehr elegant zeigt — und dadurch überhaupt nicht aufdringlich wirkt. Der Kaffee hat eine leichte Bitterkeit, die uns an Stachelbeeren, Grapefruit und Verjus (Saft von unreifen Trauben) erinnert. Maro Code: PXFGZDE\u003c\/p\u003e\n\u003cp\u003eDiese dezente Fruchtbitterkeit wird mit dem Rezept für die \u003cstrong\u003eRotationspumpe\u003c\/strong\u003e noch mehr betont, was Nadja besonders gefällt. Bei gleichem Getränkeverhältnis ziehen wir den Shot zwei Sekunden länger auf 26-28 Sekunden. Maro Code: ACMOMKS\u003c\/p\u003e\n\u003ch2\u003eWarum schmeckt der Kaffee so, wie er schmeckt?\u003c\/h2\u003e\n\u003cp\u003eDie Shyira Washing Station ist die offiziell höchstgelegene Verarbeitungsstätte in Ruanda. Die Kaffeekirschen stammen aus Höhen von bis zu 2300 m.ü.M. Die optimalen Wetterverhältnisse, die Bodenbeschaffenheit sowie die Höhe ergeben eine ideale Grundlage für \u003cmeta charset=\"utf-8\"\u003eaußerordentliche Kaffees. Die Vielschichtigkeit und die spritzige, an Limonade erinnernde Säure kommen wohl daher.\u003c\/p\u003e\n\u003cp\u003eNach der Ernte werden die Kirschen nach der traditionellen Methode \"Ikininba\" entpulpt. Dafür stehen die Menschen in Fermentationstanks und zerstampfen die Kaffeekirschen, um die Schleimschicht (Mucilage) abzulösen, also die Kaffeesamen von der Kirschenhaut und dem Fruchtfleisch zu befreien. Fast so, wie das bis heute noch in gewissen Weingütern gehandhabt wird. Ein Prozess, der von Tradition und Gemeinschaft geprägt ist.\u003c\/p\u003e\n\u003cp\u003eDanach wird der Kaffee für zwölf Stunden fermentiert, bevor er \u003cmeta charset=\"utf-8\"\u003eschließlich sorgfältig sortiert und dann für 30-35 Tage auf Trocknungsbetten getrocknet wird.\u003c\/p\u003e\n\u003ch2\u003eWarum haben wir den Kaffee Shyira eingekauft?\u003c\/h2\u003e\n\u003cp\u003eDen Kaffee haben wir über Plotcoffee beziehen können, die die Washing Station 2024 zum ersten Mal besucht haben. Wir sind sensorisch sehr gut mit Plotcoffee kalibriert – wir finden ähnliche Kaffees interessant. Als David mit einem Sample auftauchte, das er von Sebastian von Plotcoffee bekommen hatte, war sofort klar: \"Den Kaffee brauchen wir.\" Plotcoffee besuchte die Region Nyabihu vor zwei Jahren zum ersten Mal und war sofort angetan von der Höhenlage der Washing Station und der Präzision, mit der dort gearbeitet wird.\u003c\/p\u003e\n\u003ch2\u003eWie rösten wir diesen Kaffee?\u003c\/h2\u003e\n\u003cp\u003e\u003cimg\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/roestkurve_shyira_ruanda.webp?v=1780556405\"\u003e\u003c\/p\u003e\n\u003cp\u003eWir rösten den Kaffee als 20kg Batch auf unserem 30kg Giesen Röster. Bei einer totalen Röstzeit von knapp 11 Minuten und einer Entwicklungszeit von 1:14 Minuten bringen wir den Kaffee bei 09:40 Minuten in den ersten Crack.\u003c\/p\u003e\n\u003cp\u003eDie Röstung startet bei einer Charge-Temperatur von 188,4°C und endet bei 191,8°C. Während der ersten Phase arbeiten wir mit hohem Energieeinsatz, um den Kaffee stabil durch die Trocknungsphase zu führen.\u003c\/p\u003e\n\u003cp\u003eNach dem ersten Crack reduzieren wir die Energie schrittweise und lassen den Kaffee kontrolliert entwickeln. Der Anteil der Entwicklungszeit liegt bei ca. 11,5 %.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":57927775256840,"sku":null,"price":14.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/ShyiraPackshot.webp?v=1780404639"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/collections\/ApasEUBio_Packshot.webp?v=1756025310","url":"https:\/\/kaffeemachers.shop\/en\/collections\/espresso-auswahl\/online.oembed","provider":"kaffeemachers.shop","version":"1.0","type":"link"}