{"title":"Coffee assortment","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":"santa-rita-don-zotomayor-filterkaffee","title":"Don Zotomayor, filter coffee","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cdiv\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cem\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cem\u003e\u003cspan\u003eDon Zotomayor is a filter coffee that is easy to brew, has an uncomplicated taste and is a gentle introduction to the world of specialty filter coffees. With a great balance of sweetness and acidity and notes of roasted almonds and milk chocolate, it is the perfect breakfast coffee.\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cem\u003e\u003cstrong\u003eRoasted for\u003c\/strong\u003e all common filter methods and cold brew\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003e green coffee information\u003c\/h2\u003e\n\n\u003cp\u003e Origin: Nicaragua, Dipilto Viejo\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eProducers: Finca Santa Rita, coffee maker farm\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan color=\"#000000\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e \u003cspan\u003eVarieties: Caturra, Catuaí. 100% Arabica.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003ePost-harvest process: Reposa, depulped, fermented, dried\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/CPwE3zJ9ziM\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":36819934380189,"sku":"","price":11.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/DonZotomayor_webpouch.jpg?v=1611330596"},{"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":"ichamama","title":"Ichamama, filter coffee from Kenya","description":"\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eIchamama \u003c\/span\u003e\u003cspan\u003e- Coffee Information\u003c\/span\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\u003eRaspberry, rosehip, juicy \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\u003eNyeri, Kenya \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\u003eIchamama 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\u003eSL28, SL34\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, 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\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow we would prepare Ichamama: Hario Switch\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Filterrezept.webp?v=1756908200\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eWe use the following equipment for recipe development:\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Total hardness 3 \u003c\/span\u003e\u003cspan\u003e°dH, alkalinity 1.5 \u003c\/span\u003e\u003cspan\u003e°dH (more on the topic of \u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" title=\"The right coffee water\" href=\"https:\/\/kaffeemachers.shop\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\"\u003ecoffee water\u003c\/a\u003e\u003c\/span\u003e)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kaffeemachers.shop\/products\/kinu-m47-classic\" title=\"Kinu M47\"\u003eKinu M47 Classic\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eDripper:\u003c\/strong\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/kaffeemachers.shop\/products\/hario-switch?_pos=1\u0026amp;_psq=switch\u0026amp;_ss=e\u0026amp;_v=1.0\" title=\"hario Switch\" style=\"color: #90a900;\"\u003eHario Switch\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFilter paper:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-ersatzfilter\" title=\"Filter paper\"\u003eHario V60 Paper\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eThe Kaffeemacher Love Story\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2013, we visited the Ichamama Cooperative for the first time. We have fond memories of meeting the people, as well as the animals - among other things, we got to eat a freshly slaughtered goat. In 2014, Benjamin became the Swiss Brewers Cup Champion with Ichamama. In October 2022, Felix competed in the Swiss Championship with the fresh harvest and received top marks for the coffee. We have been in contact with the producers since 2013 and buy their coffee year after year. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eWhy does the \u003c\/span\u003e\u003cspan\u003ecoffee \u003c\/span\u003e\u003cspan\u003etaste the way it does?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOne of the exciting side effects of a long-standing partnership is that we can distinguish the flavor profile of this coffee from many others. Nevertheless, it is always surprising how different flavor notes show up more or less in a given year. In 2014, the coffee tasted like rhubarb compote, in 2017 it was liquid Grether's Pastille, in 2021 blackberries dominated the aroma, this year it is again more reddish, acidic berries. We taste raspberries, rose hips, rhubarb, and light caramel.\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 in 12.5kg batches in a 30kg Giesen roaster for 9 minutes with a development time of 50 seconds. We start the roast with 60% energy, throttle to 50% at 2 minutes, and leave the gas open - until the end. The coffee \"absorbs\" a lot of heat, so we don't reduce energy. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":36819964887197,"sku":"","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/IchamamaPackshot.webp?v=1756451029"},{"product_id":"hambela-filterkaffee","title":"Hambela, filter coffee","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cdiv\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cem\u003eThis dry-processed coffee from the Guji zone of Ethiopia brings us what we like about coffee from the Guji zone: the aromas range from floral to elegant, from papaya to blueberries, peach to grapefruit, and the velvety texture is buttery soft on the tongue. The coffee invites you to linger and can be rediscovered with each brew.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cem\u003e\u003cstrong\u003eRoasted for\u003c\/strong\u003e \u003cspan\u003eall common filter methods and cold brew\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003e green coffee information\u003c\/h2\u003e\n\n\u003cp\u003e Origin: Ethiopia, Oromia, Guji Zone\u003c\/p\u003e\n\n\u003cp\u003e Producers: around the Buku Washing Station\u003c\/p\u003e\n\n\u003cp\u003e Varieties: Original, local varieties. 100% Arabica.\u003c\/p\u003e\n\n\u003cp\u003e Post-harvest process: Natural, dry \u003c\/p\u003e\n\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/a0wfpPzHUfU\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":36819950796957,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/Hambela_webpouch.jpg?v=1611330627"},{"product_id":"kerinci-filter","title":"Kerinci, filter coffee","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis coffee is unfortunately sold out, but we plan to have it back with the next harvest\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAnd suddenly everything is different - our first honey coffee from Sumatra, which breaks with everything you think about this coffee. In addition to the heaviness, this coffee is simply very fruity and complex. The acidity is juicy and the aftertaste is pleasantly bitter. This coffee shows what is possible when traditions are broken and coffee drinkers are prepared to forget what they have learned.\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRoasted for\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003efilter\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/dICl_XaL4yI\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003egreen coffee information\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin: Sumatra, Kerinci Highlands\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducers:\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSungai Lintang Coffee\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarieties:\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAndung Sari, Sigararutang, P88, Tim-Tim, Bor-Boron\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process: depulped, dried with mucilage on the seed (honey)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTell me more about Kerinci\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCoffees from Indonesia are underrepresented in this country. There are numerous historical reasons for this, as well as geographical ones. The taste profiles of coffees from Sumatra are often heavy, spicy, darkly fruity, tart, and sometimes herbaceous. We recently received a microlot from a friend for a sensory course. \"Try it,\" she said - we were stunned. We knew it was a coffee from Indonesia (so about as accurate as \"wine from France\"), but we thought it had to be a coffee from Papua New Guinea. So fruity, so full, so different - but no, it was a microlot from Sumatra in the Kerinci Highlands.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\n \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy does coffee taste the way it does?\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTraditionally, coffees in Sumatra are often processed semi-dry - after the cherries have been pulped and peeled, they are soon peeled from the parchment while still very wet. This leads to oxidation, which is then evident in the bluish color of the coffee. The honey method of pulping coffee and drying it with the mucilage on the seed is extremely rare. In the Sungai Lingtang Coffee Factory, 38 producers contributed a microlot that was processed in this way. The coffee is heavy, full-bodied, tastes of oranges and cherries, and has an acidity reminiscent of rhubarb. A complex coffee.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"Default Title","offer_id":37309870538909,"sku":"","price":20.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/KerinciMockup.jpg?v=1608669639"},{"product_id":"jairo","title":"Jairo, filter coffee","description":"\u003ch1\u003e Jairo - filter coffee from Colombia\u003c\/h1\u003e\n\n \u003cp\u003eColombia is represented again by Jairo Lopez. Jairo is an aesthete. We like his coffees because he strikes the balance between rich, fruity notes and delicate acidity. This year, we taste blackberry and tropical fruits in his coffee, paired with a delicate acidity and a depth that few coffees can match. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Kopie_von_Carlos_Amaya.svg?v=1739953865\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Jairo - Coffee Info\u003c\/h2\u003e\n\n\u003cp\u003e Taste: Blackberry, tropical fruits, juicy\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eRoasted for:\u003cstrong\u003e \u003c\/strong\u003eall common filter methods such as: hand filter, AeroPress, French Press and Cold Brew\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Origin: Colombia, Tolima, Ibagué\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e Producer: Jairo Lopez, Finca La Noreña\u003c\/p\u003e\n\n\u003cp\u003e Variety: Caturra\u003c\/p\u003e\n\n\u003cp\u003e Post-harvest process: Fermentation of the cherries in the bag, then dried as natural\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eArrived at the roastery: January 2025\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e All our coffees are shipped as whole beans.\u003c\/p\u003e\n\n\u003ch2\u003e Brewing recommendation David: Jairo V60 \u003c\/h2\u003e\n\n\u003cul\u003e\u003c\/ul\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Filterrezept_8.svg?v=1741682576\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e David used the following equipment to develop the recipe:\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Total hardness 3\u003c\/span\u003e \u003cspan\u003e°dH , alkalinity 1.5\u003c\/span\u003e \u003cspan\u003e°dH (more on the topic of \u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/kaffeemachers.shop\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\" title=\"The right coffee water\" style=\"color: #90a900;\"\u003ecoffee water\u003c\/a\u003e\u003c\/span\u003e )\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e\u003cstrong\u003eMill:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Kinu M47\" href=\"https:\/\/kaffeemachers.shop\/products\/kinu-m47-classic\" style=\"color: #90a900;\"\u003eKinu M47 Classic\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e\u003cstrong\u003eDripper:\u003c\/strong\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Hario V60 glass\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-filter-glas\" style=\"color: #90a900;\"\u003eHario\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Hario V60 glass\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-filter-glas\" style=\"color: #90a900;\"\u003eV60 glass filter 02\u003c\/a\u003e\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFilter paper:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"filter paper\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-ersatzfilter\" style=\"color: #90a900;\"\u003eHario V60 paper\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Tell me more about Jairo Lopez\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e Jairo Lopez has an extremely technical understanding of coffee and post-harvest processes. His work is precise, defined down to the last detail, and above all, very consistent. Jairo is actually an agronomist and advises producers in his region (Ibagué) on coffee and rice cultivation. When it comes to post-harvest processes, he sometimes takes seemingly unfamiliar approaches—the back-and-forth process of drying the cherries leads to greater stability, a more even distribution.\u003cmeta charset=\"utf-8\"\u003e more intense drying, \"but above all to deep fruity, but not alcoholic notes,\" says Nikolai Fürst, from whom we purchased the coffee.\u003c\/p\u003e\n\n\u003ch2\u003e Why does Jairo taste the way he does?\u003c\/h2\u003e\n\n \u003cp\u003eJairo's fermentation is complex: hand-selection of the cherries, \u003cem\u003ereposa\u003c\/em\u003e (rest) of the cherries for 48 hours without air in a plastic bag, then four days of laying out on African beds, five days intermediate storage in a cool, dry room, four days of laying out (and twice more). Then the coffee is stabilized for a month (the coffee stays in the cherry), and then hulled. Long fermentations of cherries with a lot of moisture (= freshly picked cherries) can result in very powerful, lusciously fruity, and sometimes slightly alcoholic coffees. With the drying process mentioned above, Jairo aims for aromatic complexity, but tries to cool the cherries down between fermentation (in the sun, at a higher temperature) and stabilize them (in a cool room). Stabilization here means harmonizing the water content in the bean, which results in an impressively consistent result.\u003cmeta charset=\"utf-8\"\u003e roasted until light.\u003c\/p\u003e\n\n\u003ch2\u003e Why did we buy this coffee?\u003c\/h2\u003e\n\n \u003cp\u003eBecause we know this complexity in few other coffees. The combination of berry, heavily floral, yet delicate notes is\u003cmeta charset=\"utf-8\"\u003e Exceptional. The flavors are transparent and intense, but never overpowering. Nikolai Fürst has been working with Jairo for several years and introduced us to the coffee. We are impressed by the consistency of their work.\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eA 12.5 kg batch on our 30 kg roaster. A total roasting time of 9:25 minutes with a development time of 50 seconds, or 9% development. We choose a gas setting to start with and then don't change anything until we're 60% roasted. Then we reduce the gas slightly, after seven minutes we gradually reduce the gas, and finally let the coffee finish roasting itself.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":37608452685981,"sku":"","price":16.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Jairo_2025_Packshot.jpg?v=1742823982"},{"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":"rohkaffee-fur-heimroster","title":"Green coffee for home roasters","description":"\u003ch1 data-mce-fragment=\"1\"\u003eGreen Coffee for Home Roasters\u003c\/h1\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe are opening our green coffee warehouse for you so that you can roast your own coffee at home.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCreate your own blend, roast the coffee as a single origin, or \"copy\" our coffees and compare them with the \"original\". There's nothing more fun in roasting than tasting the same coffee roasted in different ways.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe green coffee is packaged in 2kg bags.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eGreen Coffee Selection:\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca style=\"color: rgb(144, 169, 0);\" title=\"Apas, Espresso from Brazil\" href=\"https:\/\/kaffeemachers.shop\/products\/apas-espresso\"\u003eApas, Brazil\u003c\/a\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBean Origin: \u003c\/strong\u003eBrazil,\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSão Gonçalo do Sapucaí\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eAPAS Cooperative\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties: \u003c\/strong\u003eLocal varieties such as Mondo Novo and Catuai. 100% Arabica.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePost-Harvest Process: \u003c\/strong\u003eNatural\u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/kaffeemachers.shop\/products\/el-boton-kaffee-fur-den-vollautomaten\" title=\"Mixteca, part of El Boton\" style=\"color: #90a900;\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/kaffeemachers.shop\/products\/henrique-espresso\" title=\"Henrique, Espresso\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #90a900;\"\u003eHenrique, Brazil\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eArabica Variety:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMondo Novo and Catuai\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-Harvest Process:\u003c\/strong\u003e Pulped and Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrazil,\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Espirito Santo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Camocim, Henrique Sloper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProfile:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eNutty, chocolatey heavy body\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting Recommendation:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEspresso, Blends \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCertification:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOrganic, Demeter\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/kaffeemachers.shop\/products\/mamy-robusta-espresso\" title=\"Mamy, Espresso\"\u003e\u003cspan style=\"color: #90a900;\"\u003eMamy, Guinea\u003c\/span\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBean Origin:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eMacenta, Guinea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003evarious small producers\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eSL28, SL34. 100% Specialty Robusta\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePost-Harvest Process:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003epulped, fermented with mucilage and dried\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eRoasting Recipes\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur roasting team has developed roasting recipes on our Aillio Bullet for you. This allows you to \"re-roast\" our coffees at home. These recipes are meant to give you a starting point to quickly achieve a delicious roasted coffee. Here you can find the \u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/www.kaffeemacher.ch\/aillio-bullet-roestrezepte\/\" title=\"Roasting recipes\" style=\"color: #90a900;\" target=\"_blank\"\u003eroasting profiles\u003c\/a\u003e\u003c\/span\u003e.\u003ca href=\"https:\/\/kaffeemachers.shop\/products\/dreispitz-espresso\" title=\"Dreispitz Espresso\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Dreispitz_1_100x100.png?v=1611776804\" alt=\"\" data-mce-fragment=\"1\"\u003e\u003c\/a\u003e \u003c\/p\u003e\n\u003ch2\u003eFurther information on roasting\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eOur roastery in Basel is managed by Philipp. He has compiled further information and practical tips on roasting for you. As a blog and in video format. Enjoy.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eVideo: Roasting Coffee at Home - Practical Guide\u003c\/h3\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\/kRtULO7isaE?si=RuOAtDqBmIB30-n0\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition to this video, we recommend the blog post on our Swiss homepage: \u003cstrong\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003cspan color=\"#90a900\" style=\"color: #90a900;\"\u003e\u003cu\u003eBasic Knowledge\u003c\/u\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.kaffeemacher.ch\/blog\/kaffeeroesten-zuhause\/\" title=\"Basic knowledge for home roasting\" style=\"color: #90a900;\" target=\"_blank\"\u003e for Home Roasters (click)\u003c\/a\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHere you will also find many other blog posts on the topic of coffee.\u003c\/p\u003e\n\u003ch3\u003eVideo: How is espresso roasted? - Quality and differences from filter roasting\u003c\/h3\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/toJzDzFoAUc?si=UL7rrgwaMAPyvriT\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"2kg APAS Arabica - Brazil","offer_id":45766958186760,"sku":"","price":33.9,"currency_code":"EUR","in_stock":true},{"title":"2kg, Henrique, Arabica - Brazil","offer_id":37707942559901,"sku":"","price":37.9,"currency_code":"EUR","in_stock":false},{"title":"2kg Mamy, Robusta - Guinea","offer_id":44240693690632,"sku":"","price":27.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rohkaffee.webp?v=1755585006"},{"product_id":"los-cheles-filterkaffee","title":"Los Cheles, filter coffee","description":"\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eOur most characteristic coffee to date from our own Finca Santa Rita. The Maracaturra, prepared as honey, smells of oolong tea, tastes of oranges and black tea, is sweet and has an incredibly soft texture with medium, slightly juicy acidity. For tea drinkers who like coffee and for coffee drinkers who like tea. Win-win.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoasted for\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efilter\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e green coffee information\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Origin: Nicaragua, Finca Santa Rita\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Producer: Kaffeemacher\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Variety: Maracaturra\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Post-harvest process: Honey-processed. The cherries were first flooded in the water channels to remove the less dense cherries. The cherries were then pulped and laid out directly on a drying bed, covered with a plastic sheet and exposed to the sun for half a day. They were then dried in partial shade and then full shade. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/C3gxd_d7ibM\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":37737504112797,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/LosCheles_f_250.jpg?v=1612121467"},{"product_id":"don-roberto-espresso","title":"Don Roberto, espresso","description":"\u003ch1 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDon Roberto – Espresso from El Salvador\u003c\/span\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\n\u003cp\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis coffee is unfortunately sold out, but we plan to have it back with the next harvest\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cem\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe fruity espresso for everyone who loves aromatic coffee. Don Roberto is in our range for the second time. The coffee is full-bodied with a chocolate undertone, it shows ripe notes of red berries such as cranberries and cherries and has a rich,\u003c\/span\u003e\u003c\/span\u003e \u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esweet\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003efinish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDon Roberto Coffee Info\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRoasted for:\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eespresso, cappuccino\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePreparation:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ein the portafilter machine\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEl Salvador, Lamatepec, Santa Ana Volcano\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducers\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e: Roberto Ulloa, Finca La Divina Providencia\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarieties:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRed Bourbon, 100% Arabica.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNatural, dry\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBrewing suggestions for Don Roberto\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ebrewing suggestion 1\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\n\u003cul data-mce-fragment=\"1\"\u003e\n\n\u003cli\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1:2, e.g. 18g dosage and 36g coffee in the cup, approx. 29-32 sec\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e \u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003every heavy, creamy body\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\n \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eConcentrated fruit notes, juicy acidity, some spicy notes (like in cough syrup), cocoa aftertaste\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ebrewing suggestion 2\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1: 2.4, e.g. 18g dosage and 44g in cup, approx. 29-32 sec\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003evelvety texture\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003elighter fruit notes (e.g. cranberries), cherries, balanced\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy does coffee taste the way it does?\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDon Roberto divides the harvest season into an early and mid-harvest, as well as a late harvest, from which this coffee comes. This is sweeter and more luscious and is ideal for cherry drying, as this enhances the fruity notes of ripe berries, cherries and that liqueur-like base note. This is accompanied by a cocoa note that also continues into the aftertaste. We roast the coffee at 80% load capacity for 13 minutes and a development time of 13%. This way we develop the\u003c\/span\u003e\u003c\/span\u003e \u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esweetness\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eof the coffee, but retain the fruity elements.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7QnSi6FIHi4\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTell me more about Don Roberto\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDon Roberto, Roberto Ulloa, runs the Finca Divina la Providencia on the Santa Ana volcano in El Salvador. His coffees are among the most stable coffees we know in El Salvador because he works with great meticulousness. He mainly plants Bourbon, an original variety that is now mainly native to El Salvador. Long dry periods in the summer allow him to dry the coffee as a natural. In this case, Rodolfo Ruffatti Battle from Productor.Coffee buys cherries from Don Roberto and dries them on his farm.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":37744793649309,"sku":"","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/DonRoberto_f_250.jpg?v=1612193301"},{"product_id":"el-colibri-espresso","title":"El Colibrí, espresso","description":"\u003ch1 data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEl Colibrí – Espresso from Peru\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\n \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis coffee is unfortunately sold out, but we plan to have it back with the next harvest\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esmooth, light roasted espresso.\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNotes of raisins, grapes and white chocolate. The texture is soft, the acidity stimulating and well integrated. A micro-lot from Norcafé, our partner in Peru.\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n \u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEl Colibrí - Coffee Info\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRoasted for:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEspresso, Cappuccino, Café Crème\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePreparation:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ein the portafilter machine, as a lungo in the fully automatic machine and in the mocha pot\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePeru, Cajamarca, San Ignacio\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducer:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYlder Lenon Herrera Heredia\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarieties:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCaturra, Costa Rica 95\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003edepulped, fermented, washed\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\n\n \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTell me more about El Colibrí\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYlder is president of the young\u003c\/span\u003e \u003cem\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNorcafe Peru\u003c\/span\u003e\u003c\/em\u003e cooperative \u003cspan style=\"vertical-align: inherit;\"\u003ein Jaén. In 2015, he founded the cooperative with the idea of ​​getting young people interested in coffee growing. He looked for partners and found 100 like-minded families. In the years that followed, more and more young people with good education came back from the city to the countryside, where they see coffee production as a future prospect. It is worthwhile for them because they can target new, certified and specialty markets. Ylder continues to run his 1.5ha small finca and relies entirely on the specialty menu. He experiments with various post-harvest processes and wants to make his finca a model farm for the cooperative members.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy does coffee taste the way it does?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThat's what we wanted to know from him too - \"Precision, precision, precision.\" So simple. And yet so difficult. Ylder picked the cherries in a small team with whom he has worked for a long time, immediately pulped them and fermented them for 30 hours without water. Fermenting pulped cherries without water results in a slightly more intense fermentation than if the coffee were left in water. And you can taste it - the sweet, ripe citrus notes are probably supported by the fermentation. The juicy acidity results from the growing conditions. Ylder's farm is very high and it is cool, the coffee grows slowly. There is always this dark berry note that reminds us of juniper berries.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause it's fun to include several different coffees from the same partner (Cooperativa Norcafe) in our range. We have a cooperative lot from Norcafe, the filter coffee Cerro Azul and now for the second time the El Colibrí. This gives us and you an impression of a small region and how diverse and profound coffee can taste.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ebrewing recipe\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHere we find a brewing ratio of 1:2.1 in 30-32 seconds very tasty - although the coffee has a noticeable acidity, this brewing ratio is fun because the coffee is also very sweet. The close brewing ratio also makes the texture very velvety. The juniper\/dark berry note follows the sweet and sour, white wine-like opening.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShort and sweet. 11:20 mins, development of 13.5% with a slightly higher final temperature than, for example, the Boa Vista. We take energy away early on in the roasting process (first adjustment up to 2:30 minutes), then gradually reduce the temperature, add significantly less energy as soon as the first crack\/development time begins and keep some base gas until the end. The coffee roasts itself quickly - El Colibrí is a small lot, the density is uniform and the beans are well sorted. It's a dream to roast this coffee.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":37882459095197,"sku":"","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/El_Colibri_web_f_250.png?v=1655114261"},{"product_id":"chirecha-filterkaffee","title":"Chirecha, filter coffee","description":"\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\"Coffee is a people's business\" is a quote from one of the producers of the Ichamama cooperative. Nothing could be more accurate for the story of this coffee. This dry processed coffee tastes like peach rings from the swimming pool. That's it. The delicate acidity, the tea-like, dense texture, the sweet notes of blueberries round off the coffee. A true joy, made possible by friends.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem\u003e\u003cstrong\u003eRoasted for\u003c\/strong\u003e \u003cspan\u003eall common filter methods and cold brew\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e green coffee information\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Origin: Ethiopia, Chirecha, West Guji\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Producers: Villagers of Bilida Bukisa\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Varieties: original, local varieties. 100% Arabica.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Post-harvest process: Natural, dry\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":39268123541661,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/Chirecha_f_250.jpg?v=1614277728"},{"product_id":"furaha-filterkaffee","title":"Furaha, filter coffee from Rwanda","description":"\u003ch1 data-mce-fragment=\"1\"\u003e \u003cstrong\u003eFuraha - filter coffee from Rwanda\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis is the fourth time we have had Furahas coffee with us. This time we have chosen a washed lot from the Kamajumba Peninsula. The coffee is similar to tea and has a caramel-like base note. Fresh aromas of orange and lime complete Furahas coffee.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Furaha - Coffee Info\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003eRoasted for:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eall common\u003c\/span\u003e filter methods and cold brew\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e Lake Kivu, east coast, Rwanda\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eProducers:\u003c\/strong\u003e Kivubelt Coffee,\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eFuraha Umwizeye Teuscher\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eVarieties:\u003c\/strong\u003e Red\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ebourbon\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003edepulped, fermented under water, dried\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Arrived at the roastery: \u003cspan data-mce-fragment=\"1\"\u003eJanuary 2024\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eAll our coffees are shipped as whole beans.\u003c\/p\u003e\n\n\u003ch2\u003e Brewing recommendation Furaha: Hario V60\u003c\/h2\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e amount of coffee\u003c\/td\u003e\n\n\u003ctd\u003e 15 grams\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e total amount of water\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 230 grams\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e water temperature\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 91 degrees\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blooming\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 50 grams (30 seconds)\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e brewing time\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 2:40\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e infusions\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 4 infusions (including blooming) up to 50g, up to 100g, up to 180, up to 230, ready poured at 1:40 \u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/dRxu6OG6d34?si=CD1Wifjr-W5mf1A2\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e David used the following equipment to develop the recipe:\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Total hardness 3\u003cmeta charset=\"UTF-8\"\u003e °dH , alkalinity 1.5\u003cmeta charset=\"UTF-8\"\u003e °dH (more about \u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/kaffeemachers.shop\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\" title=\"The right coffee water\" style=\"color: #90a900;\"\u003ecoffee water\u003c\/a\u003e\u003c\/span\u003e )\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eMill:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Kinu M47\" href=\"https:\/\/kaffeemachers.shop\/products\/kinu-m47-classic\" style=\"color: #90a900;\"\u003eKinu M47 Classic\u003c\/a\u003e\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDripper:\u003c\/strong\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Hario V60 glass\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-filter-glas\" style=\"color: #90a900;\"\u003eHario\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Hario V60 glass\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-filter-glas\" style=\"color: #90a900;\"\u003eV60 glass filter 02\u003c\/a\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003efilter paper:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"filter paper\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-ersatzfilter\" style=\"color: #90a900;\"\u003eHario V60 paper\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Tell me more about Furahas filter coffee\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eA good four years ago, Vanía showed up at our roastery. She had an aunt in Rwanda who produced coffee and she was now going to import it herself. This is how many coffee stories begin and this one is now entering its fourth chapter. For the last two years, Furaha has made a honey-processed coffee for us, but this year we decided to use a washed coffee, which has a fresh character.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Why does Furahas coffee taste\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethe way it tastes?\u003cbr data-mce-fragment=\"1\"\u003e\n\n\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003eA full-bodied coffee, carried by a caramel-like sweetness, brightened with a fresh acidity that reminds us of oranges. The texture is really soft, lasts a long time and what remains is a refreshing aftertaste. We would recognize Furaha's coffees because they have a lemonade character - sweetness and acidity always in great balance.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan\u003eWhy did we buy this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eBecause this coffee lives from stories and challenges. The contact was made through Vanía, who brings her aunt's coffee from Rwanda to Europe. With her company Somaho Coffee, Vanía impressively shows how even the most adverse circumstances can be met with determination. Vanía started her company during Corona - and, as if in spite of it, she manages to make her aunt's coffee more and more well-known. We met Furaha afterwards in Switzerland. We were impressed by the way she told her coffee biography as a woman in Rwanda. With Kivubelt Coffee, she has created a company that has taken a holistic approach to producing coffee and integrating the communities in the process.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eWe roast the coffee as a 12.5kg batch on our 30kg Giesen roaster. We roast the coffee for 8:50 minutes with a development time of 55 seconds. The green coffee is very hard, so we have to roast with a lot of energy until almost the end so that the heat penetrates to the core. We decided to roast the coffee in this way so that the caramel notes come into a nice balance with the tangy acidity.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003ch2\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\n\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=8a95903e\"\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","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":39832998969501,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/PackshotFuraha.jpg?v=1674131590"},{"product_id":"alessandro-filterkaffee","title":"Alessandro, filter coffee from Brazil","description":"\u003ch1 data-mce-fragment=\"1\"\u003e\u003cspan\u003eAlessandro - Filter Coffee from Brazil\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlessandro's coffees impress us anew every year. The co-founder of the APAS cooperative knows exactly what he's doing. This year, the harvest comes from his newest farm, Sitio Grotão. As in previous years, it's a Natural with a hazelnut baseline, perfumed with ripe, berry notes and rounded off with a delicate acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eAlessandro - Coffee Information\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted for:\u003c\/strong\u003e \u003cspan\u003eall common filter methods such as: pour-over, AeroPress, French Press, and Cold Brew.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e Brazil, São Gonçalo do Sapucaí, Sitio Grotão\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Alessandro Hervaz, member of the APAS cooperative\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e\u003cspan\u003e Bourbon Amarelho, 100% Arabica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e Natural, drying in the coffee cherry\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAll our coffees are sold as whole beans.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003eBrewing Recommendation for Alessandro by David: Hario V60\u003c\/h2\u003e\n\u003ctable style=\"width: 100%;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 24.363636%;\"\u003eCoffee amount\u003c\/td\u003e\n\u003ctd style=\"width: 74.181818%;\"\u003e15 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 24.363636%;\"\u003eTotal water amount\u003c\/td\u003e\n\u003ctd style=\"width: 74.181818%;\"\u003e\n\u003cp\u003e250 grams\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 24.363636%;\"\u003eGrind size\u003c\/td\u003e\n\u003ctd style=\"width: 74.181818%;\"\u003e5.2.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 24.363636%;\"\u003eRoast age\u003c\/td\u003e\n\u003ctd style=\"width: 74.181818%;\"\u003e10 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 24.363636%;\"\u003eWater temperature\u003c\/td\u003e\n\u003ctd style=\"width: 74.181818%;\"\u003e\n\u003cp\u003e91 degrees\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 24.363636%;\"\u003eBlooming\u003c\/td\u003e\n\u003ctd style=\"width: 74.181818%;\"\u003e\n\u003cp\u003e50 grams (30 seconds)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 24.363636%;\"\u003eBrewing time\u003c\/td\u003e\n\u003ctd style=\"width: 74.181818%;\"\u003e\n\u003cp\u003e2:20\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 24.363636%;\"\u003ePours\u003c\/td\u003e\n\u003ctd style=\"width: 74.181818%;\"\u003e\n\u003cp\u003e5 pours (incl. blooming) up to 50g, up to 100g, up to 150g, up to 200g, up to 250g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDavid used the following equipment for recipe development:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Total hardness 3 \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°dH , alkalinity 1.5 \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e°dH (more on the topic of \u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/kaffeemachers.shop\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\" title=\"The right coffee water\" style=\"color: #90a900;\"\u003ecoffee water\u003c\/a\u003e\u003c\/span\u003e)\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Kinu M47\" href=\"https:\/\/kaffeemachers.shop\/products\/kinu-m47-classic\" style=\"color: #90a900;\"\u003eKinu M47 Classic\u003c\/a\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDripper:\u003c\/strong\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Hario V60 Glass\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-filter-glas\" style=\"color: #90a900;\"\u003eHario \u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Hario V60 Glass\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-filter-glas\" style=\"color: #90a900;\"\u003eV60 Glass filter 02\u003c\/a\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFilter paper:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca title=\"Filter paper\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-ersatzfilter\" style=\"color: #90a900;\"\u003eHario V60 Paper\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eTell me more about Alessandro's work\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eSitio Grotão is Alessandro's newest farm and one of the highest in Brazil. Up to 1520m above sea level, the coffee grows in a very cool climate, developing more acidity due to its slow ripening. We perceive this as a delicate, fresh acidity that integrates well into the overall impression. The Natural process creates mild, slightly fruity (red berries, plums) notes, while the classic hazelnut undertone runs through from hot to cold. Alessandro says he is \"a student of coffee\" – he focuses on precise processing steps, and we feel that in this coffee. Everything is where it should be. The balance between nuttiness, fruit notes, and acidity is a highlight in our portfolio every year.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eWhy does the coffee taste\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethe way it does?\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eAlessandro applies the same post-harvest process to all his farms. This allows for an interesting comparison between the individual microlots. After harvesting, Alessandro washes all intact cherries, whereby unripe and overripe ones float to the top. He can remove these and pile only the homogeneously ripe cherries in a pyramid shape in a covered solar tent to ferment. In this pile of cherries, the temperature rises and intensifies the fermentation. After 5 to 7 days, he spreads the cherries in hand-wide layers and dries them. The fermentation brings fruity notes to the coffee, the slow ripening due to the altitude brings delicate acidity, and the variety brings the familiar nuttiness.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow do we roast these coffees?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe roast the coffee as a 12.5kg batch in a 30kg Giesen roaster. With a roasting time of 10 minutes, this coffee is one of our longer filter roasts. The development time of 40 seconds is relatively short - after the first crack, we quickly raise the bean temperature further and stop the roast in the middle of the first crack at a slightly higher end temperature.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e3 Cold Brew Recipes - Cold Coffee, really delicious\u003cbr\u003e\n\u003c\/h2\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\/GafiMLmJznA?si=uKqSQlAJxGiFKu3k\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\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=f9ce2c72\"\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":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":39686931054749,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/BeutelAlessandro_1400x1400px.webp?v=1717679096"},{"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":"roger-filterkaffee","title":"Roger, filter coffee","description":"\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan color=\"#404040\" data-mce-fragment=\"1\"\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan color=\"#404040\" data-mce-fragment=\"1\"\u003eCertain coffees force us to stop for a moment. Roger is one of those. A coffee that reminds us of a May afternoon at Grandma's, where the caramelized apple pie is on the table and the early summer air is blowing gently through the window. More prose? There's something in the cup: apple-like acidity, lots of toffee and wonderfully smooth.\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoasted for\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003eall common filter methods and cold brew\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAll our coffees are sold as whole beans.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003egreen coffee information\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eOrigin: Peru, Cajamarca, San José de Lourdes, El Diamante\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eProducers: Roger Chilcon Flores\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVarieties: Caturra\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003ePost-harvest process: Reposa in GrainPro bags overnight, depulped, fermented without water, washed\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":39764905033885,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/Roger_web_f_250.png?v=1619114036"},{"product_id":"suke-quto-espresso","title":"Suke Quto, espresso from Ethiopia","description":"\u003ch1 data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSuke Quto, Espresso from Ethiopia\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\n\u003cp\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis coffee is unfortunately sold out, but we plan to have it back with the next harvest\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAn\u003c\/span\u003e\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eelegant\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e, summery espresso.\u003c\/span\u003e\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis washed coffee from the Suke Quto Farm in Ethiopia is floral on the nose, shows flavors of fresh apricots and milk chocolate and has a long aftertaste that reminds us of limes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRoasted for\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEspresso, cappuccino, café crème\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003epreparation\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ein the portafilter machine or with the stovetop pot or mocha pot\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003egreen coffee information\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin: Ethiopia, Guji, Shakisso Woreda\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducer: Suke Quto Farm Members (287 producers)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarieties: Kurume, Welicho. 100% Arabica.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process: depulped, fermented under water, washed\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis is how we would prepare the Suke Quto\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\n\u003ctable height=\"31\" style=\"width: 356px;\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 320.988px;\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ebrewing ratio\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 552.012px;\"\u003e\n\n \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1:2.5\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n \u003ctd style=\"width: 320.988px;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ereference time (sec.)\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\n\u003ctd style=\"width: 552.012px;\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e27-30\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 320.988px;\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003etemperature\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 552.012px;\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e95°\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch3\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePhilipp explains the brewing recipe (short video)\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7kMc2AyC6FM\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch3\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLong video with greetings to Christiano Ronaldo\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/m_5IA135Vj0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":39970626076829,"sku":"","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/SukeQuto_web_f_250.png?v=1621446398"},{"product_id":"salto-espresso","title":"Somersault, espresso","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis coffee is unfortunately sold out, but we plan to have it back with the next harvest\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe purple category of our espressos is dedicated to fruity and heavy coffees. So it fits perfectly into this category. The first thing you notice is the rich, creamy body. This is balanced by flavors of raspberries, ripe fruit and a chocolate aftertaste. The acidity is fresh and balances out the somersault.\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRoasted for\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEspresso, cappuccino, café crème\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003epreparation\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ein the portafilter machine\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003egreen coffee information\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin: Brazil, Chapada de Minas\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducer: Fazenda Salto, Otavio Reis \u0026amp; family\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVariety: Yellow Bourbon\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process: dry\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTell me more about Salto\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFazenda Salto is now run as a family business by Otavio Reis, now in its fifth generation. Five generations of coffee cultivation also means that the fazenda has grown and become more professional over the decades. More than 90 employees are employed during the high season, and almost 40 throughout the year. When the Reis family is not busy devoting themselves to the Brazilian tradition of show jumping (hence the name - Salto), they are researching drying methods and are successful in competition with their coffees.\u003c\/span\u003e\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\n \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis is how we would prepare the Salto\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003cul data-mce-fragment=\"1\"\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOur favorite is 1:2.2, which also brings out the developed notes, e.g. papaya\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\n \u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ee.g. 19g dosage in a two-sieve, 42g total brewing quantity.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ein a lower ratio, e.g. 1:2.1, the body is even denser, but the filigree notes are somewhat lost\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ereference time 27-30 seconds\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":40168250835101,"sku":"","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/Salto_web_f_250.png?v=1623395558"},{"product_id":"ashenafi-filter","title":"Ashenafi, filter coffee","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003eAshenafi's coffee is typically atypical. Yes, the coffee tastes like a natural from Ethiopia, but also much more. We tasted melon straight away, but then many other notes - so different that it's like a balancing act. And that's why the coffee is spagatesque. Is that even a word? From now on, yes.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoasted for\u003c\/strong\u003e all common filter methods and cold brew\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem\u003eAll our coffees are sold as whole beans.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003egreen coffee information\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e Origin: Ethiopia, Guji, Bule Hora\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Producer: Ashenafi Ardaw\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Variety: Local Landraces\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Post-harvest process: Natural Anaerobic\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e brewing recipe\u003c\/h2\u003e\n\n\u003cul data-mce-fragment=\"1\"\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e For an elegant brew we recommend the V60\u003c\/li\u003e\n\n \u003cli data-mce-fragment=\"1\"\u003eFor a little more texture, the \u003cspan style=\"color: #2b00ff;\"\u003e\u003ca href=\"https:\/\/kaffeemachers.shop\/products\/aeropress-das-original-inkl-350-filtern\" title=\"Aeropress\" style=\"color: #2b00ff;\" target=\"_blank\"\u003eAeropress\u003c\/a\u003e\u003c\/span\u003e is a great fit\u003c\/li\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e We recommend a brewing ratio of 1:15.5\u003c\/li\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e e.g. 19g coffee with 295ml water\u003c\/li\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e We do a blooming in the V60 for 30 seconds with 50g. Then we top up to 200g; after one minute we top up to 300g, so that at 1:35 all the water is in the filter.\u003c\/li\u003e\n\n\u003cli data-mce-fragment=\"1\"\u003e We like a brewing time of 2:35 - 2:40 best. \u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"Default Title","offer_id":40543051251869,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/Ashenafi_web_f_250.png?v=1627386296"},{"product_id":"dulce-marlen-filterkaffee","title":"Dulce Marlen, filter coffee","description":"\u003ch1 data-mce-fragment=\"1\"\u003eDulce Marlen - Filter Coffee from Honduras\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eThis coffee is unfortunately sold out, but it is planned to return with the next harvest.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDulce Marlen is back - and how. Last year, for the first time, we made microlots with our partners from 18Conejo in Honduras, and you loved the coffee as much as we did. The high sweetness guarantees a velvety texture. Integrated within it is a delicate, slightly juicy acidity that extends into the aftertaste. The aromas of blossom honey and almonds replace any dessert.\u003c\/p\u003e\n\u003ch2\u003eDulce Marlen - Coffee Information\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoasted for:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e all common \u003c\/span\u003efilter methods and cold brew\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Honduras, Marcala\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e 18 Conejo, Fincas of Dulce Marlen (mother) \u0026amp; Napo (son)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eCatuai. 100% Arabica. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e Reposa, de-pulped, fermented, washed\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCertification:\u003c\/strong\u003e\u003cspan\u003e Demeter - produced\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAll our coffees are sold as whole beans.\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eAfter harvesting, Dulce Marlen packs the cherries into large plastic bags and lets them rest for 42 hours. In Nicaragua, we call this \u003ci\u003ereposa\u003c\/i\u003e. The higher temperature and minimal oxygen catalyze the initial fermentation. This accentuates the acidity. Afterwards, she de-pulps the coffee and puts the beans with the sugary pectin layer (\u003ci\u003emiel\u003c\/i\u003e, \u003ci\u003emucilage\u003c\/i\u003e) back into the bags. In a second fermentation, the texture becomes heavier. After 16 hours, the coffee is washed and slowly dried. With a slightly longer development time during roasting, we emphasize the velvety texture and sweet notes.\u003c\/p\u003e\n\u003ch2\u003eBrewing Recommendation: Hario V60 \u003c\/h2\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoffee quantity\u003c\/td\u003e\n\u003ctd\u003e17 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal water quantity\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e280 grams\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater temperature\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e97 degrees\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrind size\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eSlightly finer than your usual V60 grind\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlooming\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e40 grams (30 seconds)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrewing time\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e2:30 - 2:40\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePours\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e3 pours (incl. blooming) up to 40g, up to 200g, up to 270, finished pouring at 1:35\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eBrewing Recommendation: Aeropress with Bypass \u003c\/h2\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoffee quantity\u003c\/td\u003e\n\u003ctd\u003e18 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrind size\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003elike Drip \/ Hario \/ Filter Coffee\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater temperature\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e90 degrees, 100 degrees, room temperature\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAeropress\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eSet up the Aeropress inverted, so the chamber is open at the top.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRecipe\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003ePour in 40ml and stir, water at 90°\u003c\/p\u003e\n\u003cp\u003eafter 35sec increase to 120ml, water at 90°, put lid with filter on and twist it tight\u003c\/p\u003e\n\u003cp\u003eAt 1:05 flip and press until 1:35\u003c\/p\u003e\n\u003cp\u003eThen bypass with 50ml at 100° and 35ml at room temperature\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eVideo About Dulce Marlen Filter Coffee\u003c\/h2\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/ilmNH3wT5sE\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eTell me more about Dulce Marlen\u003c\/h2\u003e\n\u003cp\u003eFor several years we have been visiting our partners from 18 Conejo in Honduras. Flhor Zelaya leads the company, and we named our Café Crème after her. We got to know Flhor's mother, Dulce Marlen, as a shrewd, determined woman with a lot of mischief. Dulce Marlen grows coffee on her Finca Dulce Luna according to Demeter principles. Someone who has experienced as much as Dulce Marlen deserves her own coffee, which we are delighted to name after her. Napo(leon) is Dulce Marlen's son and contributed coffee to this year's harvest so that we could have a little more volume.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/h2\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":40864204357789,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/DulceMarlenPackshot.jpg?v=1674468139"},{"product_id":"orlin-filterkaffee","title":"Orlin, filter coffee from Nicaragua","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eOrlin - Coffee Information\u003c\/span\u003e\u003c\/h2\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\u003eGrapes, blood orange, dense and complex\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\u003eFinca Santa Rita, Dipilto, Nicaragua\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\u003eFinca Santa Rita\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\u003eParainema\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\u003e240h anaerobic barrel fermentation, then dried in whole cherries.\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\u003eWe developed and optimized this recipe with the following equipment:\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_Orlin_2025.webp?v=1764240894\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee is easily soluble and doesn't require much effort to extract. A lower brewing temperature, fewer pours, and a higher dose work well. This results in a sweet brew with balanced acidity and a pleasant, well-integrated aroma. A long brewing time with a lot of agitation can quickly make the coffee bitter.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Total hardness 3 \u003c\/span\u003e\u003cspan\u003e°dH , Alkalinity 1.5 \u003c\/span\u003e\u003cspan\u003e°dH (more on \u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" title=\"The right coffee water\" href=\"https:\/\/kaffeemachers.shop\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\"\u003ecoffee water\u003c\/a\u003e\u003c\/span\u003e)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003ca title=\"Comandante C40 MK4\" href=\"https:\/\/kaffeemachers.shop\/products\/comandante-handmuhle\"\u003e\u003cspan style=\"color: #90a900;\"\u003eComandante\u003c\/span\u003e\u003c\/a\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eDripper:\u003c\/strong\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-filter-glas\" title=\"Hario V60 Glas\"\u003eHario \u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-filter-glas\" title=\"Hario V60 Glas\"\u003eV60 Glass Dripper 02\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFilter paper:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-ersatzfilter\" title=\"Filter paper\"\u003eHario V60 Paper\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eIf you prefer brewing with the Hario Switch, you can try the following recipe:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Orlin_2025_1.webp?v=1765363756\" alt=\"\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eImportant: First pour water into the Switch, then add the coffee on top and stir briefly. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eStart with the Switch closed\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003esteep for 1:30, then stir. Keep the Switch closed. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eopen the Switch at 2:00\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy does the coffee taste the way it does?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe aroma spectrum is incredibly broad, revealing new insights into a precise post-harvest process at every temperature stage. So, what exactly did Orlin do? The coffee cherries were picked and then sorted in water channels. The light, floating cherries were filtered out. First, Orlin fermented the cherries for ten days in a barrel without air. After that, they were dried in the shade for 26 days. The long contact time between the coffee bean and the pulp gave the fermentation enough time to develop aromas that would not otherwise be present.\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\u003eThis special coffee comes from our small experimental field \u003c\/span\u003e\u003cspan\u003emil variedades\u003c\/span\u003e\u003cspan\u003e (one thousand varieties) on our Finca Santa Rita. The field is only about 100m higher than Santa Rita, but the climate is significantly windier and cooler. In these challenging climatic conditions, we experiment with different coffee varieties to find out which ones perform particularly well. Parainema is one of them. The name is a contraction of \"Paraiso\", the region in Southern Honduras (= parai), and \"Nematodos\" (= nema), the nematodes that infest the roots of coffee plants in the region. A resistant hybrid (Parainema) was bred in Honduras, which for years stood somewhat in the shadow of more traditional varieties. But Orlin proves that this no longer has to be the case.\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\u003eWe roast the coffee in a 12.5kg batch in a 30kg Giesen roaster. The total roasting time is 8:50, with a development time of 45 seconds, or 8.5%. The final temperature here is almost 3 degrees lower than, for example, for a washed coffee, as heavily processed coffees become more porous and release oils at relatively low final temperatures, which we want to avoid.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eImport coffee details to 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=229359dd\"\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":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":41122344829085,"sku":"","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Orlin_Packshot.webp?v=1763626865"},{"product_id":"flaneur-bio-espresso","title":"Flaneur, espresso","description":"\u003ch1\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFlaneur - our espresso blend\u003c\/span\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis coffee is unfortunately sold out, but it is planned that it will be back with us with the next harvest\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e .\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Flaneur, he's back. A softer, balanced, milk chocolatey and floral coffee. Here we fuse two coffees, one from Ethiopia, the other from Mexico. Light-footed and somewhat playful, the Flaneur.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFlaneur - Coffee Info\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRoasted for: \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Espresso, Cappuccino, Café Crème, fully automatic machine\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePreparation:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e in portafilter machine, fully automatic machine and Moka pot\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e 50% Mexico, 50% Ethiopia. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducers:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Shakisso Washing Station, Coooperative Capitán\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarieties:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Local landraces, Bourbon Rojo, Typica, Peñasco. 100% Arabica.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProcessing:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e washed\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow we would prepare the Flaneur\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/FlaneurBruehrezept.png?v=1669905853\" alt=\"Flaneur Espressoeinstellung\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTell me more about the Flaneur\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Flaneur brings together two of our concerns. First: the production of coffee. A challenge to produce in this way, but the producers of the green coffee in this blend achieve exactly that. Capitán is a young cooperative in Chiapas, Mexico. Shakisso is a farm in the Guji zone of Ethiopia. Second: taste experiences. The Flaneur stands for lightness, something playful and yet complex. In the Flaneur we find this tension. Depending on the preparation method and drink, either the floral or the sweet raw sugar notes dominate.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/khY3S906FjY\" title=\"YouTube-Videoplayer\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy does the coffee taste the way it tastes?\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe development of coffee blends is a process. We have further developed this blend over several years and are now taste-wise where we wanted to be. First, we define which coffees we blend and why. The strengths of the individual coffees should be clearly recognizable. However, the coffees need commonalities so that we can roast them uniformly. The density, moisture and post-harvest process of the coffee beans are crucial for us and allow us to roast the coffee with more heat in a shorter time. This way we emphasize the floral notes of the Ethiopian coffee.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Ensambles3_480x480.png?v=1674228402\" alt=\"Ensembles\"\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe roast the coffee as a 20kg batch in a 30kg Giesen roaster. With a total roasting time of 11:20 minutes and a development time of 1:50 minutes (or 16%), we achieve a light to medium espresso here. We roast the coffee in a balance between sweetness and acidity. We preserve the floral notes of the Ethiopian coffee and strengthen the panela-like notes of the coffee from Mexico by developing the coffee a little longer.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":41242497089693,"sku":"","price":10.9,"currency_code":"EUR","in_stock":false},{"title":"1000g","offer_id":43998990565640,"sku":"","price":37.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/FlaneurPackshot.jpg?v=1672839696"},{"product_id":"sofia-y-pancho-mexiko-filterkaffee","title":"Sofía y Pancho, Mexico, filter coffee","description":"\u003ch1\u003e \u003cstrong\u003eSofía y Pancho - filter coffee from Mexico\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e A rare coffee of the Pluma variety from the town of the same name, Pluma Hidalgo, in southwestern Mexico. Rosé-like notes meet a deep nutty base and are structured by a delicate acidity. A nano-story from a mountain nest in Mexico reaches your home and our fascination with coffee is further nourished.\u003c\/p\u003e\n\n\u003ch2\u003e Sofía y Pancho Coffee Info\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eRoasted for:\u003c\/strong\u003e all common filter methods\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Mexico, Oaxaca, Sierra Madre del Sur, Pluma Hidalgo\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eProducers:\u003c\/strong\u003e Manto Niebla, Sofía and Pancho Villareal\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eVarieties:\u003c\/strong\u003e Pluma\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\n\u003ch2\u003e Tell me more about Sofía and Pancho\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eIn the summer of 2020, we came across their work via an Instagram story that was shared twice. Sofia is a trained pediatrician, Pancho is an agronomist.\u003c\/span\u003e \u003cspan\u003eIn 2015, they bought a finca in the historic town of Pluma Hidalgo in the south of Oaxaca. In 2020, just at the time of our internet acquaintance, they were able to for the first time. We received samples, gave feedback, were in dialogue and a year later the second harvest followed – and we liked it so much that we bought two mini-lots. This year they made a natural for us, which they harvested, fermented and dried with great care. With the help of our partners at Ensambles, Sofia and Pancho were able to bring their coffee to us.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003ch2\u003eWhy does coffee taste the way it does?\u003c\/h2\u003e\n\n\u003cp\u003e It tastes unusually usual. The taste is familiar, and yet not - the Pluma variety has a deep, nutty, distinct nougat characteristic. The coffee is unusual because a delicate, slightly juicy acidity structures the coffee. Fermentation in tanks, without air, added ripe grape notes, which, in combination with the acidity, remind us of a rosé wine. The combination of hazelnut notes and a delicate acidity is unusual - one often comes without the other.\u003c\/p\u003e\n\n\u003ch2\u003e Why did we buy this coffee?\u003c\/h2\u003e\n\n\u003cp\u003e Because we like the unusual combination of flavors, because we are impressed by Sofía and Pancho's passion project, and because the coffees from Pluma Hidalgo have a turbulent history. Today there are only 20 villages that are allowed to call their coffee \"Pluma de Hidalgo\"; it is a protected variety that is now considered autochthonous.\u003cbr\u003e\u003c\/p\u003e\n\n \u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eWith a total roasting time of 9 minutes and a development time of 40 seconds - which is relatively short, but we increased the final temperature of the coffee by 2° to accentuate the more chocolaty notes. We roast this coffee with steadily decreasing gas settings and let it really go wild for the first crack - when the roaster door is opened, the coffee jumps into the sieve with a cracking sound and cools down there.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Brewing recommendation from David: coming soon \u003c\/h2\u003e\n\n\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/h1\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":42164343537882,"sku":"","price":13.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/SofiayPancho2.png?v=1669290178"},{"product_id":"don-reginaldo-filterkaffee","title":"Don Reginaldo, filter coffee","description":"\u003ch1 data-mce-fragment=\"1\"\u003e Don Reginaldo - the filter coffee from our Finca Santa Rita\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eDon Reginaldo is a filter coffee that is easy to brew, tastes uncomplicated and provides a gentle introduction to the world of filter coffee. With a great balance of sweetness and acidity, a dense and soft texture, and notes of roasted almonds and milk chocolate, it is the perfect breakfast coffee.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eDon Reginaldo - green coffee information\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoasted for:\u003c\/strong\u003e all filter methods and cold brew\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin:\u003c\/strong\u003e Nicaragua, Nueva Segovia, Dipilto Viejo\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eProducers:\u003c\/strong\u003e Finca Santa Rita, coffee maker farm\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVarieties:\u003c\/strong\u003e Maracaturra\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePost-harvest process:\u003c\/strong\u003e Honey - pulped and dried with mucilage on the seed\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eAll our coffees are shipped as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eTell me more about Don Reginaldo\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eFor all those who remember the Don Zotomayor filter coffee - you'll be just as well served with the Don Reginaldo. In 2017, we initiated the rezoning of the Finca Santa Rita and created new lots. We named these after previous owners of the farm, such as Don Zotomayor or Don Reginaldo. The latter was the father of Roberto Castellano, our partner and neighbor of the finca. Don Reginaldo ran Santa Rita as a second farm before he left it to his son Roberto. This year, Don Reginaldo passed away - so we dedicate this coffee to him in recognition and gratitude.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy does coffee taste the way it does?\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe Maracaturra trees are impressive. They are significantly larger and wider than other varieties. The cherries and the beans are also much larger - which makes them very interesting visually. Sensorially, they differ mainly in their delicate citrus notes, which often remind us of clementines. This year, our team made a honey-processed version of the \u003cem data-mce-fragment=\"1\"\u003emaras\u003c\/em\u003e . They pulped the coffee, laid it out on drying beds and covered it with plastic sheeting. This \"sauna principle\" gave the coffee much more texture. Last year, this process resulted in green tea-like notes (Los Cheles filter coffee), this year, above all, in more texture.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eHow do we roast this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Maracaturras are large beans, meaning they take up more volume in the drum for the same weight. We have reduced the batch size by 10%, from 5kg to 4.5kg. We put more energy into the system throughout the roasting process than with any other filter coffee, so that we can heat and develop the coffee properly.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":42164408680666,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/DonReginaldo.jpg?v=1639064236"},{"product_id":"kabira-filterkaffee","title":"Kabira, filter coffee","description":"\u003ch1 data-mce-fragment=\"1\"\u003eKabira - a Natural Filter Coffee from Ethiopia\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eThis coffee is unfortunately out of stock, but we plan to have it back with the next harvest.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eKabira is a flattering coffee. Perhaps like a dandy - always elegant, not overdone, but extremely stylish. Kabira is one reason why we love coffees from Ethiopia. We smell tropical fruits and persimmon, taste white tea and milk chocolate alongside them, and feel a delicate acidity. The coffee is elegant and tea-like.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eKabira - Green Coffee Info\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoasted for: \u003c\/strong\u003eall common filter methods \u0026amp; Cold Brew\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin:\u003c\/strong\u003e Ethiopia, Jimma, Agaro\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eProducer:\u003c\/strong\u003e Mustafa Abba Keno, 2040 m.a.s.l.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVarieties:\u003c\/strong\u003e 74110, 74112 \u0026amp; other local, unspecified varieties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePost-harvest process: \u003c\/strong\u003eNatural, dry processed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTell me more about Mustafa Abba Keno\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eKabira wasn't in our plans. And now we are so glad it's here. Our original filter coffee from Ethiopia sat in a container in the Saudi sun for so long that its quality unfortunately suffered. And just as we were musing disappointedly about the arriving goods, Bara from Falcon Coffee got in touch. She might have something - a coffee from Mustafa Abba Keno, a producer Falcon has been working with since 2018. Falcon Coffee has a team in Ethiopia and they got to know Mustafa because he holds one of the sought-after export licenses. This allows him to sell coffee directly to exporters - like Falcon - since 2018. Falcon has been working intensively with Mustafa since 2019, investing in infrastructure, offering agricultural expertise, and together they are undertaking projects to involve neighboring producers. Mustafa now has two wet mills - Beshasha and Kabira. Kabira has more space for drying beds, which is why he processes Naturals there.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eWhy does the coffee taste the way it does?\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe don't know exactly yet - so far we haven't had direct contact with Mustafa, but communicate through his coffees. It's interesting: Mustafa produces washed and honey-processed coffees, as well as naturals. Without knowing this, this information made sense after our blind tasting. Many naturals from the Jimma zone that we had tasted before were very rich, lush in aroma, and very intense. Mustafa's coffee is significantly more elegant. He lets the coffee dry in the fruit pulp for almost 30 days, which is very long. Initially, he uses less high layers of cherries on the drying beds, thereby somewhat reducing the intensity of the fermentation. You can smell and taste this: the coffees are elegant, crystal clear, and sometimes reminiscent of washed coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe roast the coffee in 15kg batches on our 30kg Giesen roaster. We roast the coffee very briefly to emphasize the elegant, fruity aromas. With a roast time of 8:08 and a development time of 47 seconds (9.6%), this coffee definitely belongs to our light, tea-like coffees. Shortly before the first crack, we completely cut the gas. Naturals tend to release a lot of energy just before, and especially during, the first crack, almost roasting themselves. So we take energy out of the drum and let the coffee finish roasting itself.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":42324056932570,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/Kabira.jpg?v=1642685863"},{"product_id":"adan-chocan-espresso","title":"Adan Chocan, espresso","description":"\u003ch1 data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdán Chocan – espresso from Peru\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis coffee is unfortunately sold out, but we plan to have it back with the next harvest\u003c\/span\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFruity, fresh, chocolatey and all at the same time. This natural espresso from Peru combines pretty much everything we like in coffee. We're starting our Peruvian spring with this coffee - we bought a total of four coffees this year that we want to share with you. Mr. Chocan is the first.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdan Chocan - Coffee Information\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRoasted for:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEspresso and cappuccino and all other milk drinks\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFinca El Roble, Chirinos, Peru\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducers:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdán Chocan\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarieties:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003emixed\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNatural, dry processed\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTell me more about Mr. Chocan's Espresso\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdán Chocan and his family run the Finca el Roble in the north of Jaén, the coffee capital of northern Peru. The finca is very small at 2.5 hectares - in order to be able to at least partially live off the small yield of coffee production, the Chocans focus on high quality. Falcon Specialty Importers has recognized this and works directly with small producers in the Jaén region, supervises the processes and creates new market access.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\n \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy does the coffee taste\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ethe way it tastes?\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDry-processed coffees from the Jaén region were rare until now, but they are slowly becoming more common. The weather patterns are changing, it is getting drier and the sun more intense. This change allows the coffee to be dried in the cherry - Adán Chocan has made a virtue out of necessity. At 1400 m above sea level, the coffee grows slowly, which brings out the elegant acidity. Drying in the cherry for 20 days gives the coffee the fruity notes of papaya and plum, as well as the heavy chocolate notes that we know from long drying times.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe roast the coffee as a 20kg batch on our 30kg Giesen roaster. We roast the coffee for 11:30 minutes with a development time of 1:18 minutes, or 11.3%. We roast naturals differently than washed coffees because they release more and more energy in the last third of the roasting process. We also reduce the gas continuously, but keep it at 15% during the development time, otherwise the coffee would collapse. The short development time helps the coffee retain its delicate acidity and fine fruity aromas.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ebrewing recipe\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe brew the coffee in a ratio of 1:2.5 (example: 19g of dosed coffee, 48g of brewed coffee in the cup) in a time of 30 to 32 seconds. A denser brewing ratio (eg 1:2.3) increases the texture and aroma - which we find particularly great in combination with milk.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"Default Title","offer_id":42688656441562,"sku":"","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/Adan_Chocan_web_f_250.png?v=1651229011"},{"product_id":"la-esperanza-filterkaffee","title":"La Esperanza, filter coffee","description":"\u003ch1 data-mce-fragment=\"1\"\u003e \u003cstrong\u003eLa Esperanza - filter coffee from Colombia\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eWe only send our filter coffees\u003c\/span\u003e \u003cstrong\u003ein small batches\u003c\/strong\u003e \u003cspan\u003efrom our Basel roastery to Germany in order to\u003c\/span\u003e deliver \u003cstrong\u003ethe freshest coffee possible\u003c\/strong\u003e \u003cspan\u003eto you. So it can happen that a filter coffee\u003c\/span\u003e is \u003cstrong\u003e\"sold out\"\u003c\/strong\u003e \u003cspan\u003e. The fresh delivery always arrives\u003c\/span\u003e \u003cstrong\u003eat the beginning of the week\u003c\/strong\u003e at the latest \u003cspan\u003eand can then\u003c\/span\u003e \u003cstrong\u003ebe ordered again\u003c\/strong\u003e \u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cspan\u003eA filter coffee to usher in the summer. Sparkling, elegant, unobtrusively fruity and extremely drinkable. We taste guava, cola, a little Darjeeling. La Esperanza (hope) is the name of Leidy Vergara's farm in Palestina, Colombia. A coffee that fits the times, and not just in terms of taste.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e La Esperanza - Coffee Info\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003eRoasted for:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eall common filter methods and cold brew\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eFinca La Esperanza, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eProducers:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eLeidy Vergara\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eVarieties:\u003c\/strong\u003e Pink Bourbon\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eFermentation in cherries, fermentation in mucilage, washed\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eArrived at the roastery:\u003c\/strong\u003e April 2022\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eAll our coffees are shipped as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Tell me more about Leidy Vergara's filter coffee\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003eOur sports baristas, David and Dario, were actually looking for a coffee for the barista championships. They ordered samples from Colombian Spirit, we all tasted them blind and knew immediately that we wanted to include this coffee in our range. The coffee comes from Leidy Vergara, who runs the Finca La Esperanza in the second generation. In the meantime, the finca was occupied by guerrillas, but since 2015 Leidy Vergara has been producing coffee again and experimenting with various post-harvest processes. We bought the coffee for the first time and are looking forward to immersing ourselves in Leidy's work through the taste.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Why does the coffee taste\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethe way it tastes?\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eLeidy Vergara has used a process that requires a lot of precision because it consists of a double fermentation: after sorting, the coffee cherries are placed in closed barrels for 40 hours. In this first fermentation, in our experience, the texture increases and the sweet-acidic balance intensifies. She then depulped the coffee and placed it in a sealed barrel for a second fermentation for another 60 hours, controlling the temperature and pH. In the last step, the coffee was washed and dried in a plastic tunnel with plenty of air for seven days.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eWe roast the coffee as a 15kg batch on our 30kg Giesen roaster. We roast the coffee for 9:05 minutes with a development time of 55 seconds, or 10.3%. The coffee is very dense; it grows in a very cool climate. We like to roast dense coffees with a lot of energy before gradually reducing the gas supply in the last quarter. After the first crack, we let the rate of rise of the coffee drop quite steeply and pull the bean curve out a little flat towards the back.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cb\u003ebrewing recipe\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eWe brew the coffee in a ratio of 1:17 (e.g. 18g dosage, 310g water) at 95°. We aim for a brewing time of 2:20 with the V60, which intensifies the lightness. In the Aeropress, the coffee gains a little more texture. We achieved the greatest variety in aroma in the Kalita and the V60, a cola-like character in the French Press.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":42705473306842,"sku":null,"price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/La_Esperanza_f_250.jpg?v=1651691889"},{"product_id":"elevi-rufasto-filterkaffee","title":"Elevi Rufasto, filter coffee","description":"\u003ch1 data-mce-fragment=\"1\"\u003e \u003cstrong\u003eElevi Rufasto - filter coffee from Peru\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e We only send our filter coffees \u003cstrong\u003ein small batches\u003c\/strong\u003e from our Basel roastery to Germany in order to deliver \u003cstrong\u003ethe freshest coffee possible\u003c\/strong\u003e to you. So it can happen that a filter coffee is \u003cstrong\u003e\"sold out\"\u003c\/strong\u003e . The fresh delivery always arrives \u003cstrong\u003eat the beginning of the week\u003c\/strong\u003e at the latest and can then \u003cstrong\u003ebe ordered again\u003c\/strong\u003e .\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cspan color=\"#404040\"\u003eCertain coffees force us to stop for a moment and simply enjoy coffee and not analyze it. This coffee from Elevi Rufasto is one of those. A sweet coffee that makes you want a second cup with a high basic sweetness, a delicate acidity, notes of red apples and an aftertaste of toffee. If coffee were a song, it would have to be Chiquitita by Abba - smooth, dreamy, conciliatory.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoasted for\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003efilter coffee\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Elevi Rufasto - green coffee information\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Origin: La Union, San Jose del Alto, Peru\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Producers: \u003cspan data-mce-fragment=\"1\"\u003eElevi Rufasto\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Varieties: Caturra \u0026amp; Typica\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Post-harvest process: \u003cspan data-mce-fragment=\"1\"\u003ede-tufted, fermented under water for 48h, washed\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eArrived at the roastery: May 2022\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Tell me more about Elevi Rufastos filter coffee\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThis coffee also comes to us via Falcon Coffee, like the espresso from Adan Chocan. Falcon has been working in the northern region of Peru for several years, intensifying its collaboration with small producers and marketing their coffee directly. Falcon has been working with Elevi Rufasto for the fifth year. Mr. Rufasto has been making coffee for 20 years and runs the 2ha farm at 1800m above sea level as a family business.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Why does the coffee taste\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethe way it tastes?\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe coffee has a mild basic sweetness, which makes the coffee pleasantly soft. A soft texture comes from a precise harvest, in which Mr. Rufasto picked ripe coffee cherries and further sorted them in the washing channel. The short fermentation allows the basic character of this coffee to shine through: a delicate acidity, paired with light aromas such as apple or fresh strawberries, up to the aftertaste of light toffee. Do you remember Roger - a filter coffee from last year? Roger Chilcon grows coffee not far from Elevi Rufasto, and they taste very similar.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eWe roast the coffee as a 12.5kg batch on our 30kg Giesen roaster. We roast the coffee for 8:45 minutes with a development time of 40 seconds, or 8%. We give it full throttle for up to 2 minutes before gradually reducing the gas supply. After the first crack, we take the gas out and the coffee finishes roasting using its own energy and the thermal energy stored in the roaster.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cb\u003ebrewing recipe\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe brew the coffee in a ratio of 1:17 (eg 18g dosage, 300g water) at 94°. An extraction time of 2:40 minutes gave us a nice balance of the delicate acidity and the toffee-like aftertaste. In the Aeropress, these attributes are even more concentrated. Our recommendation: really great Aeropress coffee, eg with 12g\/200ml, let it brew 1:10 with 95° water, press to 1:40, done.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":43528235057416,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/Elevi_Rufasto_web_f_250.png?v=1653035875"},{"product_id":"boa-vista-espresso","title":"Boa Vista, espresso","description":"\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBoa Vista – Espresso from Brazil\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis coffee is unfortunately sold out, but we plan to have it back with the next harvest\u003c\/span\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA classic is back - and this time as an espresso. Alessandro, founding member of the APAS cooperative in Brazil, brings us this coffee, which has a nutty baseline, notes of red grapes, berries and an aftertaste of cocoa, and is structured by a fresh, delicate acidity. The man and this coffee are simply a bank - we look forward to this coffee every year. Good prospects for the rest of the year.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBoa Vista, Coffee Info\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRoasted for:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEspresso and espresso-based milk beverages\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFinca Boa Vista,\u003c\/span\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBrazil,\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSão Gonçalo do Sapucaí, in the south of Minas Gerais\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducer:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAlessandro Hervaz, founding member of the APAS cooperative\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarieties:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBourbon Amarelho, 100% Arabica.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNatural, dry processed\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTell me more about Boa Vista\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAlessandro Hervaz is a founding member of the APAS cooperative in Brazil. APAS? Exactly, we also have an espresso from them in our portfolio. Alessandro? Exactly, we have had a filter coffee from them for three years and are launching a filter coffee from them again this year. Alessandro owns five farms, Boa Vista is one of them. Alessandro owns a good 9,000 coffee trees. Only recently has he started picking very selectively on his farm and sorting out even more after the harvest. The sorted cherries are laid out on drying beds and dried for 16 days. The layers were about the width of a hand, \"como uma mão,\" explained Alessandro Philipp when asked how he managed to give the coffee these intense fruity notes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy does the coffee taste\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ethe way it tastes?\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAlessandro always follows the same recipe for processing. A recipe that he developed several years ago and has refined since then. He uses this method on all of his farms, which of course makes it particularly exciting to taste the origin of the individual lots and varieties, as the post-harvest process itself is stable and the same. He washes the coffee cherries to remove the floaters. He then makes hand-thick layers of the cherries and covers them with foil. This speeds up the fermentation, does this for 5 to 7 days and mixes the cherries again and again. After fermentation, the cherries are dried in his solar tunnel.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe roast the coffee as a 20kg batch on our 30kg Giesen roaster. We roast the coffee for 11:25 minutes with a development time of 1:13 minutes, or 10.7%. We roast naturals differently than washed coffees because they release more and more energy in the last third of the roasting process. We keep the gas at a constant level for up to 8 minutes and then reduce 50% of the energy before we continue with little energy through the first crack to the end of the roasting process. The short development time helps the coffee retain its delicate acidity and fine fruity aromas.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ebrewing recipe\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe brew the coffee in a ratio of 1:2.5 (example: 19g of dosed coffee, 48g of brewed coffee in the cup) in a time of 30 to 32 seconds. A denser brewing ratio (eg 1:2.3) increases the texture and aroma - which we find particularly great in combination with milk.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"Default Title","offer_id":43538506350856,"sku":"","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/Boa_Vista_web_f_250.png?v=1653892094"},{"product_id":"cerro-azul-filterkaffee","title":"Cerro Azul, filter coffee","description":"\u003ch1 data-mce-fragment=\"1\"\u003eCerro Azul - Filter Coffee from Peru\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThis coffee is unfortunately sold out, but it is planned to return with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe always send our filter coffees only in \u003c\/span\u003e\u003cstrong\u003esmall batches\u003c\/strong\u003e\u003cspan\u003e from our Basel roastery to Germany, to deliver \u003c\/span\u003e\u003cstrong\u003ethe freshest possible coffee\u003c\/strong\u003e\u003cspan\u003e to you. So it can sometimes happen that a filter coffee is listed as \u003c\/span\u003e\u003cstrong\u003e\"sold out\"\u003c\/strong\u003e\u003cspan\u003e. The fresh delivery always arrives at the latest \u003c\/span\u003e\u003cstrong\u003eat the beginning of the week\u003c\/strong\u003e\u003cspan\u003e and is then \u003c\/span\u003e\u003cstrong\u003eavailable for order again\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cspan\u003eTen families from the Norcafe cooperative have created this farm blend, which impressed us not only with its taste but also with its approach. \u003c\/span\u003e\u003c\/em\u003e\u003cem\u003e\u003cspan\u003eFor us, the focus of this coffee is on its heavy body. The coffee tastes to us like mirabelle plums, with a chocolatey undertone, a clear, mild acidity, and shows a velvety texture.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eCerro Azul - Coffee Info\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoasted for:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e all common filter methods\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Lonya Grande, Amazonas, Peru\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e 10 families, Norcafe Cooperative\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e Bourbon, Caturra, Catuaí, Típica, Villa Sarchí\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e Reposa \u003cspan data-mce-fragment=\"1\"\u003ein cherries for 12h, pulped, washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFurther information:\u003c\/strong\u003e arrived at the roastery: May 2022. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eTell me more about the Cerro Azul Filter Coffee\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eCerro Azul is the second microlot we have purchased through the young Norcafe cooperative in Jaén, Peru. This is our third year working with Norcafe. We started with a cooperative blend for a gastronomy mix, then El Colibrí (espresso) was added, and now this filter coffee. It's a microlot produced by 10 selected families in the Lonya Grande district, south of Jaén. Sonia, who is responsible for quality at Norcafe, visited the small fincas and implemented the drying methods with the families. In spring 2022, Sonia visited us in Basel, and we were able to taste the coffee together. \"Yes, exactly, that's how it should taste,\" she said.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eWhy does the coffee\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003etaste the way it tastes?\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe coffee cherries were hand-sorted again before resting in the cherry for 12 hours - a \u003cem\u003ereposa\u003c\/em\u003e. According to Sonia, this short break primarily served to make the coffee more uniform before pulping, as it is a blend from 10 different families. After pulping, the coffee was washed, fermented underwater, and immediately dried. In this respect, it is a classic processing method rooted in the region. The high ripeness of the cherries brings a soft texture and underlying sweetness. Fermentation notes are not felt here, but rather the taste that comes from these farms and the handiwork. A slightly fruity coffee that reminds us of stone fruits like mirabelle plums. The focus of this coffee is on its heavy body, which is present even with a light roast. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFirst, because we wanted to make a filter coffee with a coffee from Norcafe. And then, because the coffee proves how precise craftsmanship results in delicious coffee. Many things really have to be right for different producers in different locations to work, ferment, and dry \u003cem\u003eindividually\u003c\/em\u003e in exactly the same way, and for the coffee to taste homogeneous in the end. The coffee is proof of work that only functions when all involved are well-informed, trained, and work precisely. \u003c\/span\u003e\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 coffee as a 15kg batch on our 30kg Giesen roaster. We roast the coffee for 8:15 minutes with a development time of 52 seconds, or 10.5%. It's fun to roast this coffee because it reacts very well to commands - more or less gas input. We let the coffee rattle into the first crack with little restraint, before taking it out at about 2\/3 of the cracking stage, letting it finish cracking and cool in the cooling drum.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eBrewing Recipe\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe brew the coffee in a ratio of 1:16 (e.g., 18g dose, 290g water) at 94° and a slightly finer grind than usual for V60. We do the blooming with 50g for 40 seconds, then up to 170g, topping up to 300g at 1:10, so that the water is poured in at 1:40. For V60, we aim for a brewing time of 2:50 minutes, which further emphasizes the heavy body. Those who like body-focused filter coffees can do everything right with the Aeropress. For more delicate aromatics, we recommend the V60 or Kalita. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":43557316395272,"sku":null,"price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/Cerro_Azul_web_f_250.png?v=1655116024"},{"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":"beshasha-filterkaffee","title":"Beshasha, filter coffee","description":"\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBeshasha - filter coffee from Ethiopia\u003c\/strong\u003e\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Our first Ethiopian coffee this year - and an old acquaintance. Mustafa Aba Keno's elegant coffee shows notes of peach, sweet lime and milk chocolate, all wrapped up in a floral robe. The coffee is delicate and reminds us of tea. Beshasha is definitely a coffee to marvel at and enjoy.\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Beshasha - Coffee Info\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eRoasted for:\u003c\/strong\u003e Filter coffee, cold brew and all common filter methods\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eEthiopia, Jimma, Agaro, Beshasha Washing Station\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eProducer:\u003c\/strong\u003e Mustafa Aba Keno and surrounding families\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eVarieties:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003e74110, 74112 \u0026amp; other local, unspecified varieties. 100% Arabica\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e depulped, washed\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003e\u003cstrong\u003eArrived at the roastery:\u003c\/strong\u003e October 2023\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e All our coffees are shipped as whole beans \u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\n\n\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Tell me more about Mustafa's work\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003eAt some point we must meet Mustafa Aba Keno in person. The man can certainly tell us a lot - because he only had an export license since 2018 and can therefore market his coffees directly. Then Falcon Coffee, an English exporter, became aware of him. From then on, the two worked together every year on improvements. From a new pulping system to a moisture meter to agronomic practices - both sides are interested in constantly improving the coffee. Such stories are extremely exciting for us. We had his samples on the table for the first time in 2021, when the coffees were still a bit reserved. In 2022 we bought from him for the first time and again this year.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003ch2 data-mce-fragment=\"1\"\u003eWhy does the coffee taste\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethe way it tastes?\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003eUnfortunately, we don't know that for sure yet - we haven't had any direct contact with Mustafa yet, but have only communicated through his coffees. This is interesting: Mustafa makes washed, honey-processed coffees, as well as naturals. The Kabira filter coffee was also his. The coffee was a natural, but tasted much lighter, almost like a honey-processed. And now we have a washed coffee that doesn't taste \"classically washed\" either. It has a caramel sweetness, the familiar floral notes, but also lime tones. A combination that we rarely come across in washed coffees from this region of Jimma.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cspan\u003eWhy did we buy this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eBecause for the first time we had the opportunity to get two microlots in different preparations (washed and natural) from the same producer. We bought a few bags of Kabira, Mustafa's natural. We want to accompany him on his journey and start a sensory chronicle of his coffees.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan\u003eHow do we roast these coffees?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eWe roast the coffee as a 12.5kg batch in the 30kg Giesen roaster. With a roasting time of 8:20 minutes, the coffee is one of our \"brevity is the soul of wit\" roasts. With a development time of 45 seconds, we keep this short too. We take the coffee out of the roaster in the middle of the first crack and let it crack in the sieve. We like to roast washed coffees with a slightly shorter development time and a tad higher final temperature.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":43617180156168,"sku":"","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/BeshashaPackshot.jpg?v=1697705120"},{"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":"kopie-von-beshasha-filterkaffee","title":"Elisa, filter coffee","description":"\u003ch1 data-mce-fragment=\"1\"\u003e \u003cstrong\u003eElisa - filter coffee from El Salvador\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eElisa's tangy, tasty filter coffee is here. We find notes of yellow stone fruit and brown sugar, all with a high balance of acidity and sweetness. The story behind this coffee leads from the farm, via Juan (our roaster), to us. If the roaster also imports coffee, then the coffee comes to life even more.\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Elisa - Coffee Info\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eRoasted for:\u003c\/strong\u003e all common filter methods and cold brew\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e \u003cspan\u003eEl Salvador, Chalatenango, La Palma,\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eProducer:\u003c\/strong\u003e Elisa and René Aguilar\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eVarieties:\u003c\/strong\u003e \u003cspan\u003ePacamara (100% Arabica)\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e depulped, dried with some residual mucilage\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Arrived at the roastery: July 2022\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e All our coffees are shipped as whole beans.\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Tell me more about Elisa's work\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eElisa is the daughter of René Aguilar, a long-time coffee producer who grows coffee in the northeast of the country. The region around La Palma is relatively new on the map for specialty coffee and was shaped by René's work. Now his daughter Elisa is increasingly at the helm and takes over many processes at the family-run la Monta\u003c\/span\u003e \u003cspan\u003eñita. Juan Boillat, roaster and barista in our team, has known Elisa and René for a long time and has wanted to export coffee from his homeland for a long time. He is now doing this with Boillat Reserve and it was clear that Elisa's coffee had to be included in his first export.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Why does the coffee taste\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethe way it tastes?\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eOur roaster Juan visited Elisa and René in January and raved about Pacamara, which was so tangy and sweet. Shortly afterwards he brought samples from El Salvador and the assembled group could only nod and smile - the coffee was exactly as Juan had described it. Tangy, sweet, drinkable. The Pacamara cherries were pulped immediately after picking, briefly placed in a basin of water and then dried as honey. We know this sweet-sour play of honey coffees from Central America well, and so this balance is in the foreground here too. The gentle, fruity notes of mirabelle plums and yellow stone fruit give the coffee its depth. The aroma is unobtrusive but long-lasting.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Brewing recommendation Elisa: Hario V60\u003c\/h2\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e amount of coffee\u003c\/td\u003e\n\n\u003ctd\u003e 19 grams\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e total amount of water\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 300 grams\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e water temperature\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 93 degrees\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blooming\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 55 grams (30 seconds)\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e brewing time\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 2:40- 2:50\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e infusions\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 4 infusions (including blooming) up to 55g, up to 125g, up to 220, up to 300, ready poured at 1:35 \u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003ch2\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\n \u003ch2\u003e\u003cspan\u003eWhy did we buy Elisa?\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e \u003cspan\u003eBecause we like the stories behind the coffees. Juan is originally from El Salvador and is one of our longest-serving employees. He now satisfies his longing for El Salvador by importing selected, small lots of green coffee. He knows the farm, René and Elisa personally and is probably the best ambassador for their work.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan\u003eHow do we roast Elisa?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eShort and sweet, really: 8:25 minutes. As a 12.5kg batch in a 30kg roaster, we start the roasting process with a lot of energy (65% gas) to give the coffee a lot of momentum at the beginning. The coffee beans are large and dense. We roast such coffees a little more \"aggressively\" at the beginning. Then we continuously reduce the energy and leave the coffee in the roaster for 1 minute after the first crack, which corresponds to a development time of 12%.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e brewing recipe - Elisa\u003c\/h2\u003e\n\n\u003cp\u003e coming soon \u003c\/p\u003e\n\n\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h1\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":43660891291912,"sku":null,"price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/1_c00e92da-4eb1-4c40-9d41-047860b82f7b.png?v=1664131477"},{"product_id":"miramar-espresso","title":"Miramar, espresso","description":"\u003ch1\u003e Miramar - espresso from El Salvador\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong\u003eImportant information:\u003c\/strong\u003e the Miramar has unfortunately \u003cstrong\u003ealready been drunk\u003c\/strong\u003e and will only come back to us with the next harvest in autumn 2023. As \u003cstrong\u003ea successor\u003c\/strong\u003e , we now have the \u003cstrong\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" title=\"Dona Margaritha Espresso\" href=\"https:\/\/kaffeemachers.shop\/products\/dona-margaritha\"\u003eDona Margaritha\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e in our range.\u003c\/p\u003e\n\n\u003cp\u003e A fruity-chocolaty espresso from Don Roberto's neighbors. Blackberries, cognac, syrupy and yet a bit tangy. Miramar is our espresso for fall. In a cappuccino, the coffee is reminiscent of tiramisu. Our answer to flavored coffees.\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMiramar, coffee information\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eRoasted for:\u003c\/strong\u003e espresso, cappuccino\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e El Salvador, Palo Campana, Santa Ana Volcano\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Jaime Catota\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eVarieties:\u003c\/strong\u003e Red Bourbon, Typica (100% Arabica)\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e 120 hours in barrels without oxygen, then drying in the cherry\u003c\/p\u003e\n\n\u003cp\u003e All of our coffees are shipped as whole beans\u003c\/p\u003e\n\n\u003ch2\u003e This is how we would prepare the Miramar \u003c\/h2\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/MiramarBruehrezept.png?v=1666773643\" alt=\"Miramar recipe\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Tell me more about Miramar\u003c\/h2\u003e\n\n \u003cp\u003eAnyone who still has fond memories of Don Roberto will like Miramar just the same. Miramar is a neighboring farm of Don Roberto and belongs to the Catota family. The family lives on the farm and focuses exclusively on growing quality coffee. They used to resell their coffee cherries, which were then mixed with others. Today they work together\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eProductor El Salvador\u003c\/em\u003e , a small company that buys the cherries directly from the farm and dries them in their own mill.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eProductor\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efinances the Catota family's harvest without interest and has had a close relationship with the family for a long time. Rodolfo by\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eProductor\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003esays: \"We can't help everyone, but we are looking for producers who are interested in the long term and top quality - that's where we're at.\" And us too.\u003c\/p\u003e\n\n\u003ch2\u003e Why does coffee taste the way it does?\u003c\/h2\u003e\n\n \u003cp\u003e\u003cem\u003eProductor\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ecollects the freshly picked cherries from Miramar in the evening during the harvest. They drive them to their own drying facility, where they sort out the cherries again and then place them in airtight barrels for 120 hours. This kickstart in the fermentation gives the coffee a tangy acidity, as well as its clear berry notes. The combination gives the coffee a compote-like character that reminds us of jam. We taste blackberries and cognac, underpinned by a syrupy texture, structured by a tangy, well-integrated acidity and an intense aftertaste of dark chocolate. This comes from drying the cherries on raised beds for four weeks.\u003c\/p\u003e\n\n\u003ch2\u003e Why did we buy Miramar?\u003c\/h2\u003e\n\n \u003cp\u003eBecause we love these kinds of intense, heavy naturals. The Bourbon variety has a high basic sweetness, and the growing conditions with slow growth give the coffee a clear acidity. We find these intense yet elegant naturals in El Salvador, as well as in western Honduras. The work of\u003cspan\u003e \u003c\/span\u003eWe find \u003cem\u003eProductor\u003c\/em\u003e and the approach to coffee production and its challenges inspiring.\u003c\/p\u003e\n\n\u003ch2\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e How do we roast this coffee?\u003c\/h2\u003e\n\n\u003cp\u003e As a 20kg batch on our 30kg roaster. We send the coffee through the roaster in 11:10 minutes, with a development time of 1:20 minutes (12%). By roasting quickly, we retain the delicate acidity and fruity berry notes in the coffee, while the slightly higher final temperature of 192° intensifies the chocolate notes. The coffee is easy to control because it has been sorted very precisely and the bean size is uniform.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":43664926146824,"sku":"","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/1_f7359d59-cf72-4865-9a32-c5a2e4912493.png?v=1664132167"},{"product_id":"filterkaffee-abo","title":"Adventure filter coffee subscription","description":"\u003ch1\u003eAdventure Filter Subscription\u003c\/h1\u003e\n\u003cp style=\"font-weight: 400;\"\u003eEvery month, usually on the \u003cstrong\u003e9th or 10th of the month\u003c\/strong\u003e, we deliver a new, \u003cstrong\u003eexclusive\u003c\/strong\u003e filter coffee to your home.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eFor the Adventure Subscription, we look for coffees that surprise us. Exciting flavors, varieties, and stories that we want to share with you.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThe \u003cstrong\u003ecoffees in the Adventure Subscription\u003c\/strong\u003e are (as a rule) not available as regular coffees from us - but are exclusively \u003cstrong\u003eselected and roasted for this special subscription\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eOur sourcing team tastes various samples from all over the world weekly. For this subscription, we search for the pearls among coffees, which are often only available in \u003cstrong\u003esmall quantities\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eIn an \u003cstrong\u003eexclusive online session of about an hour\u003c\/strong\u003e, we brew the coffees with you, discuss them sensorially, share brewing recipes, and exchange ideas so that you gain a 360° perspective on the coffee.\u003c\/p\u003e\n\u003ch2\u003eInformation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMonthly delivery of a new filter coffee\u003c\/li\u003e\n\u003cli\u003eShipping always in the first two weeks of the month\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDelivery quantity 250 grams\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eExclusive access to one online session per month\u003c\/li\u003e\n\u003cli\u003eDuration: one month\u003c\/li\u003e\n\u003cli\u003eShipping costs: this subscription is sent as a letter, shipping costs within Germany are €2, international shipping costs will be displayed at checkout.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"Default Title","offer_id":43828905967880,"sku":"","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Abenteuer_Abo_Packshot.webp?v=1759233456"},{"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":"mamy-robusta-espresso","title":"Mamy, Robusta Espresso from Guinea","description":"\u003ch2\u003eMamy - Green Coffee Information\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\u003eStrong, spicy, cocoa, full-bodied\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\u003eMacenta Region, 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\u003eProducers from various communities\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\u003elocal Canephora varieties (Robustas)\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\u003ehoney\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 Mamy\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Shakisso_11.svg?v=1752828766\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe Mamy Espresso requires a relatively fine grind. If you are used to our Apas Espresso, for example, a significantly finer grind setting on your grinder will be necessary for the Mamy. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eWhy does the \u003c\/span\u003e\u003cspan\u003eMamy\u003c\/span\u003e\u003cspan\u003e taste the way it does?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe coffee is very low in acidity - partly because it's a 100% Robusta coffee, and partly because it was grown at about 600m above sea level. The very clean toffee note and the almost mild, classic aromas of roasted nuts and a hint of wood come from the varietal itself, but only because the coffee \u003cmeta charset=\"utf-8\"\u003ewas sorted extraordinarily precisely. The honey process, i.e. fermentation with the mucilage around the coffee bean, gives the coffee its wonderfully soft, almost buttery texture. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eTell me more about the \u003c\/span\u003e\u003cspan\u003eMamy\u003c\/span\u003e\u003cspan\u003e Espresso \u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMamy Dioubaté is a pioneer. Born in Guinea, he earned his doctorate in Germany and only later rediscovered his homeland. The region around Macenta fascinated him. Coffee has long been grown in the UNESCO-protected rainforest region around Macenta, but a lack of direct market access, insufficient feedback from buyers, and poor equipment never made coffee production truly attractive for the local people. Yet, the local conditions are extremely good for high-quality specialty coffee, or rather: Fine Robusta. Mamy and Relika dedicate their energy to building up this still young project and \u003cmeta charset=\"utf-8\"\u003ehave big plans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eWhy did we purchase the \u003c\/span\u003e\u003cspan\u003eMamy\u003c\/span\u003e\u003cspan\u003e?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Macenta Beans sought crowdfunding support for a processing station in 2020, we participated. Since then, we have been in contact with Mamy and Relika, who are advancing their projects in a region with many challenges and are able to reach more and more producers. \u003c\/span\u003e\u003cb\u003e\u003cbr\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\u003eAs a 20kg batch on our 30kg roaster. We usually roast our slightly darker coffees with the full capacity of 30kg, 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 the coffee 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\n\u003ch3\u003eImport coffee details to Beanconqueror\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=738aa2a8\" 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":43786113712392,"sku":"Mamy250g","price":8.6,"currency_code":"EUR","in_stock":false},{"title":"1000g","offer_id":43786113745160,"sku":"Mamy1kg","price":29.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Mamy.webp?v=1755583840"},{"product_id":"el-boton","title":"El Botón - coffee for the fully automatic machine","description":"\u003ch2\u003eEl Botón - Coffee Info\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 29.9639%;\"\u003e \u003ccol style=\"width: 69.6751%;\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003eCaramel, roasted nuts, smooth\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\u003e70% Arabica, Peru, Chacra d´Dago, Villa Rica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e30% Robusta, India, Karnataka, Craigmore Tinyspot\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\u003eArabica (Red Obata, Catigua, Tabi)\u003c\/p\u003e\n\u003cp\u003eRobusta (Old Peridenia)\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\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\u003eTell me more about El Botón\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAutomatic coffee machines brew coffee differently than espresso machines. This raises the question of which coffee bean is suitable for an automatic machine. With our understanding of coffee, we look for beans that have a lot of body and a rich texture. Instead of roasting the coffee very dark, we extend the roasting time here and have developed a roasting profile specifically for automatic coffee machines. The coffees come from our friend César Marin, from whom we have been sourcing coffees since 2023, and from Bharath Belliappa from India, whom Nadja visited for the first time in spring 2026. El Botón brings together all our demands for a coffee: our usual transparent sourcing of green coffee, the natural production of both producers, the clear aromatics, and precise roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe opted for a blend to combine two attributes: lighter aromas (Peru) and a more classic aftertaste (India). César's coffee from Peru brings a smooth texture and slightly floral notes. Bharath's Robusta from India gives the coffee a strong base character and emphasizes the aftertaste.\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\/QcNQPPeoJ2A?si=9La9wH7r3zTj1x_w\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe coffee distribution in the brewing chamber and the lower brewing pressure in automatic machines inspired us to a different kind of roasting. Unlike an espresso for a portafilter machine, where we gradually reduce the gas supply, we increase it again in the last quarter of the roast. This gives the coffee a higher final temperature with a medium roasting time, which imparts the caramel notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eImport coffee details to Beanconqueror\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=2d413a71\" 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":44239841722632,"sku":"El Boton 250g","price":8.5,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":44239841755400,"sku":"El Boton 1kg","price":29.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Boton_2026_1.webp?v=1781094014"},{"product_id":"pedro-lopez-filterkaffee","title":"Pedro López, filter coffee from Mexico","description":"\u003ch1 data-mce-fragment=\"1\"\u003e \u003cstrong\u003ePedro López - filter coffee from Mexico\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePedro López makes coffees that invite you to take a moment to think. His washed Microlot convinced us with its juicy, tangy acidity and high balance. With its light notes, the coffee reminds us of champagne, a tangy green apple and the aftertaste of pink pepper. We are delighted to be able to give you a sensory insight into the work of Cafeología with this coffee.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Pedro López - Coffee Info\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eRoasted for:\u003c\/strong\u003e all common filter methods and cold brew\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eTenejapa, Chiapas, Mexico\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eProducers:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ePedro López López\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003evarieties:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eBourbon \u0026amp; Caturra\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003edepulped, fermented without water for 36h, dried\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Arrived at the roastery: February 2023\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e All our coffees are sold as whole beans.\u003c\/p\u003e\n\n\u003ch2\u003e Brewing recommendation Pedro López: Hario V60\u003c\/h2\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e amount of coffee\u003c\/td\u003e\n\n\u003ctd\u003e 19 grams\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e total amount of water\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 300 grams\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e water temperature\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 88\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blooming\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 45 grams (30 seconds)\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e brewing time\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 2:25\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e infusions\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 4 infusions (including blooming) up to 45g, up to 120g, up to 200, up to 300, finished pouring at 1:45\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003ch2\u003e Tell me more about Pedro López and Cafeologia\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\"The success of this project is that it exists at all,\" says Jésus Salazar, founder of Cafeólogo in San Cristobal de las Casas, Mexico. For four years, Jésus has been working with Tzotzil Mayan coffee producers, setting up a coffee processing station with them and building bridges between two cultures, languages ​​and, as he says, \"universes. Here we combine our knowledge and talents into a greater whole.\"\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.kaffeemacher.ch\/blog\/cafeologia\/\" data-mce-href=\"https:\/\/www.kaffeemacher.ch\/blog\/cafeologia\/\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn October 2022 we visited Cafeología in San Cristóbal\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eand were able to deepen the collaboration. Pedro López is part of the Cafeología community in Tenejapa, produces according to the jointly agreed standards and is in close contact with the agronomist from Cafeología.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eWhy did we buy this coffee?\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eBecause the coffee is the epitome of careful work and because we admire Cafeología's approach. Pedro López's coffee is convincing because it is wonderfully balanced. Cafeología aims to attract producers to quality coffee. They offer monetary incentives for higher quality and thus guarantee direct market access in a neglected region that many producers would otherwise not have. In return, Cafeología is committed to being present and passing on knowledge. The team around Jesús Salazar works in a completely transparent manner and brings impulses to a community that is largely ignored by official Mexico. Read more in the blog (see link above).\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWhy does coffee taste the way it does?\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe told Jesús last year that we wanted a washed coffee. He and Claudia, who runs the sensory laboratory, sent us four samples. We chose two of them: Nelson Jimenes and Pedro López. Pedro López's coffee offers a very high level of balance between sweetness and acidity. The acidity is juicy and tangy and the aroma is sweet like a fresh apple. The round texture is the direct result of harvesting at peak ripeness. The juicy, tangy acidity is supported by a lot of sweetness. The washed post-harvest process allows this acidity to shine without adding any aroma to the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eHow do we roast this coffee?\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAs a 12.5kg batch on our 30kg roaster. We roast the coffee through in 9:30, with a development time of 1 minute, or 10.7%. The coffee is very dense and hard, so we add more energy at the end of the roasting. This prevents the temperature drop from being too steep and the coffee from reaching the desired final temperature.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44303462105352,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/PackshotPedroLopezCafeologia_1.webp?v=1678797350"},{"product_id":"suke-quto-espresso-1","title":"Suke Quto, espresso from Ethiopia","description":"\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSuke Quto – Espresso from Ethiopia\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis coffee is unfortunately out of stock, but it is planned to return with the next harvest\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFloral aromas, notes of stone fruit and melon – this combination quickly screams \"Ethiopia\". Only a few wet mills in Ethiopia deliver such consistently high quality year after year as Suke Quto. This year, we opted for the naturally processed coffee, which ushers in spring and brings the flower meadows into your cup.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSuke Quto - Coffee Info\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRoasted for:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Espresso, Cappuccino\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin: \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEthiopia, Guji, Shakisso Woreda\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducers: \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSuke Quto Farm Members (287 Producers)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarieties: \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKurume, Welicho\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e dry (natural)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eArrived at the roastery: March 2023\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to prepare the \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSuke Quto \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003e \u003cimg data-mce-fragment=\"1\" alt=\"Suke Quto Brewing Recipe\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/SukeQutoBruehrezept.svg?v=1681207618\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003ciframe width=\"496\" height=\"882\" src=\"https:\/\/www.youtube.com\/embed\/CxIvMU9uKH4\" title=\"Suke Quto – Natürlicher Espresso aus Äthiopien\"\u003e\u003c\/iframe\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTell me more about Suke Quto\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis story has two main characters - Tesfaye Bekele, the founder of Suke Quto Farm, and Trabocca, one of the most innovative green coffee importers for Ethiopian coffee. Tesfaye Bekele founded the Suke Quto Farm in 1999 to prove to the local residents that good coffee can be an alternative to subsistence farming. Trabocca has been working closely with Tesfaye since 2009 and is his largest customer. A logical next step was the introduction of a Living Income – meaning paying producers a salary that not only ensures their livelihood but also allows for savings. But how can Tesfaye and Trabocca prove this? With a blockchain. Every transfer of the coffee is recorded via barcode, leaving a digital fingerprint on a chain that \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/trace.fairfood.org\/consumer-interface\/#\/web\/trabocca\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ecan be viewed here\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/sukequto3_1_480x480.webp?v=1680599269\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy did we purchase this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause the coffee sensorially convinced us and because Tesfaye Bekele is a pioneer. To this day, Suke Quto Farm is a guarantee of consistent, high quality. In addition, the cooperation between Trabocca and Suke Quto has existed for so many years, and both are setting an example that long-term partnerships in the coffee sector simply pay off.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy does the coffee taste the way it does?\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Suke Quto Natural surprised us because, unlike many other Ethiopian naturals, it brings together this combination of floral notes, stone fruit aromas, and melons. All of this with a velvety texture and a finely structured acidity. The floral notes and stone fruit aromas are inherent to the green coffee we know from washed Suke Quto coffees. The varieties probably play the biggest role here. The ripe fruits, we taste melons, are due to the dry processing.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAs a 20kg batch on our 30kg roaster. We roast the coffee at 12:50 PM and develop it for 1:35 minutes (12.4%). After eight minutes, we gradually reduce the energy, before completely reducing the gas after 1 minute in the development time. In this roast, we emphasize fruity and floral notes and limit longer development.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/sukequto_480x480.webp?v=1680599253\" alt=\"\"\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImport coffee details into Beanconqueror\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=be363f2a\" 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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImport to Beanconqueror\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44378384302344,"sku":"","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/SukeQutoPackshots.webp?v=1680599163"},{"product_id":"nelson-jimenez-filterkaffee","title":"Nelson Jiménez, filter coffee from Mexico","description":"\u003ch1\u003e \u003cstrong\u003eNelson Jiménez, filter coffee from Mexico\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNelson Jiménez builds on his legacy. He runs the family farm on the border with Mexico, makes washed coffees \u003cspan style=\"font-size: 14px;\"\u003eaccording to\u003c\/span\u003e local tradition and has perfected the post-harvest process. His microlot convinced us with its juicy, tangy acidity and high balance. The coffee reminds us of oranges and biscuits. The floral notes shimmer across all temperature levels. We are delighted to be able to give you a sensory insight into the work of Cafeología with the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Nelson Jiménez - Coffee Info\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eRoasted for:\u003c\/strong\u003e all common filter methods \u003cspan data-mce-fragment=\"1\"\u003esuch as: hand filter, AeroPress, French Press\u003c\/span\u003e and Cold Brew\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e Amatenango de la Frontera \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e, Chiapas, Mexico\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eProducer\u003c\/strong\u003e : Nelson Jiménez\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003evarieties:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eBourbon, Oro Azteca, Catimor\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003edepulped, fermented with water for 36h, dried\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Arrived at the roastery: February 2023\u003c\/p\u003e\n\n\u003ch2\u003e Brewing recommendation Nelson Jiménez: Hario V60\u003c\/h2\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e amount of coffee\u003c\/td\u003e\n\n\u003ctd\u003e 20 grams\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e total amount of water\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 300 grams\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e water temperature\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 88\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blooming\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 45 grams (30 seconds)\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e brewing time\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 2:20\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e infusions\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 4 infusions (including blooming) up to 45g, up to 120g, up to 200, up to 300, finished pouring at 1:45\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Tell me more about Nelson Jiménez and Cafeología\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\"The success of this project is that it exists at all,\" says Jésus Salazar, founder of Cafeólogo in San Cristobal de las Casas, Mexico. For four years, Jésus has been working with Tzotzil Mayan coffee producers, setting up a coffee processing station with them and building bridges between two cultures, languages ​​and, as he says, \"universes. Here we combine our knowledge and talents into a greater whole.\"\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.kaffeemacher.ch\/blog\/cafeologia\/\" data-mce-href=\"https:\/\/www.kaffeemacher.ch\/blog\/cafeologia\/\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn October 2022 we visited Cafeología in San Cristóbal\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eand were able to deepen the collaboration. Nelson Jiménez came into contact with Cafeología through the Premio Cafeología - a competition in which Cafeología motivates producers to submit their best coffees for a blind tasting. That was in 2020, Nelson reached 5th place and has been working with the Cafeología team ever since, producing according to the standards they have jointly established.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \n\u003cspan style=\"font-size: 1.4em;\"\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"font-size: 1.4em;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eBecause the coffee is the epitome of careful work and because we admire Cafelogía's approach. We liked Nelson Jiménez's coffee because it has everything we value in specialty coffee. A high balance, floral and slightly fruity notes, and everything carried by a full-bodied body. Cafeología aims to attract producers to quality coffee. They set monetary incentives for higher quality and thus guarantee direct market access in a neglected region that many producers would otherwise not have. Cafeología is committed to being present and passing on knowledge. The team around Jesús Salazar works completely transparently and brings impulses to a community that is largely ignored by official Mexico. More about this in\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.kaffeemacher.ch\/blog\/cafeologia\/\" title=\"Cafeologia\" data-mce-href=\"https:\/\/www.kaffeemacher.ch\/blog\/cafeologia\/\"\u003eBlog\u003c\/a\u003e .\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \n\u003cspan style=\"font-size: 1.4em;\"\u003eWhy does coffee taste the way it does?\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eWe told Jesús last year that we wanted a washed coffee. He and Claudia, who runs the sensory lab, sent us four samples. We chose two of them: Nelson Jiménez and Pedro López. Nelson Jiménez's coffee offers a very high level of balance between sweetness and acidity. The acidity is citrusy and fresh, reminding us of oranges. In terms of aroma, the coffee brings notes of biscuit, oranges and has this floral shimmer across all temperature levels. The coffee has been pulped and washed. Nelson is following the local tradition - his farm is high in the mountains and it rains a lot. The washed post-harvest process allows this acidity to shine without adding any aroma to the coffee. Nelson is thus preserving the regional heritage and perfecting it.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \n\u003cspan style=\"font-size: 1.4em;\"\u003eHow do we roast this coffee?\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eAs a 12.5kg batch on our 30kg roaster. We roast the coffee at 10:10, with a development time of 1:04, or 10.5%. The coffee is large-bean and dense. To ensure that we roast it evenly, we extend the roasting time a little. The coffee gives off a lot of energy during the first crack, so we reduce the gas supply massively before the first crack, but then continue to do so until the end.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44410898940168,"sku":null,"price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/products\/NelsonJimenezPackshot.jpg?v=1681464582"},{"product_id":"ichamama-peaberry-filterkaffee-aus-kenia","title":"Ichamama Peaberry, filter coffee from Kenya ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cdiv\u003e\n\n \u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIchamama Peaberry - filter coffee from Kenya\u003c\/strong\u003e\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e The classic times two: Peaberries are round beans that have not separated during growth. This gives the roasted coffee more density, which we can feel in the texture: the coffee is really round and soft, has the obligatory, juicy Ichamama acidity, and shows notes of blackberry jam. The coffee is actually like the classic Ichamama filter coffee, but has a little more of everything.\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Ichamama coffee information\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eRoasted for:\u003c\/strong\u003e all common filter methods and cold brew\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e Nyeri, Kenya\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eProducer:\u003c\/strong\u003e Ichamama Cooperative\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eVarieties:\u003c\/strong\u003e SL28, SL34 = 100% Arabica\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e depulped, fermented, washed\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eArrived at the roastery:\u003c\/strong\u003e October 2022\u003c\/p\u003e\n\n\u003cp\u003e All our coffees are shipped as whole beans.\u003c\/p\u003e\n\n\u003ch2\u003e Brewing recommendation Ichamama PB: Hario V60\u003c\/h2\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e amount of coffee\u003c\/td\u003e\n\n\u003ctd\u003e 18 grams\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e total amount of water\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 300 grams\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e water temperature\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 90 degrees\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blooming\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 50 grams (30 seconds)\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e brewing time\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 2:45\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e infusions\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 4 infusions (incl. blooming) up to 50g, up to 120g, up to 200,\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003ch2\u003e Why does coffee taste the way it does?\u003c\/h2\u003e\n\n\u003cp\u003e One of the exciting side effects of a long-term partnership is that we can taste the flavor profile of this coffee from many others. Nevertheless, it is always surprising how different flavors show themselves more or less in one year. In 2014, the coffee tasted like a rhubarb compote, in 2017 it was the liquid Grether's Pastille, in 2021 blackberries dominated the aroma, this year it is more reddish, acidic berries again. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/F9E27z9NFiM\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Tell me more about Ichamama\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eThe coffee maker love story! In 2013 we visited the Ichamama cooperative for the first time. We have fond memories of meeting the people, but also the animals - we were allowed to eat a freshly slaughtered goat, among other things. In 2014, our Benjamin became Swiss champion in the Brewers Cup with the Ichamama. Felix took part in the Swiss championship in October 2022 with the fresh harvest and received top marks for the coffee. We have been in contact with the producers since 2013 and buy their coffee year after year. We have now co-financed drying beds so that the bottleneck of drying can be alleviated.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan data-mce-fragment=\"1\"\u003eOur tasting results\u003c\/span\u003e \u003c\/h2\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/IchamamaPeaberryVerkostungsformularApril2023_2_b06f42b1-2781-4afb-84a2-84c5d0275215_1024x1024.png?v=1682930317\" alt=\"Kenya Ichamama Peaberry\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan data-mce-fragment=\"1\"\u003eWhy did we buy this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eBecause we taste several Ichamama lots every year. For 10 years we have blindly chosen the AA, the largest beans. But last year at the cupping there was a cup that was different - denser, fuller, like jam. It was the Peaberry. So we bought two 60kg bags of the coffee to show what a different bean shape can do to the taste.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eHow do we roast this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003eWe roast the coffee as a 12.5kg batch in the 30kg Giesen roaster. We roast this coffee quickly and crisply for 7:50 minutes with a development time of 3.4%, or just over 1 minute. We start the roasting with 60% energy, reduce to 50% at 2 minutes and leave the gas open - until the end. The coffee \"sucks up\" a lot of heat, so we don't take any energy back. We don't have any other coffee in our range that we roast like this.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44439300866312,"sku":null,"price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/IchamamaPeaberryPackshot.jpg?v=1682496519"},{"product_id":"eli-espinoza-filterkaffee-aus-peru","title":"Eli Espinoza, filter coffee from Peru","description":"\u003ch1\u003e \u003cstrong\u003eEli Espinoza - filter coffee from Peru\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eEli Espinoza is at home in the Chirinos region and makes elegant coffees on his farm. This dry-processed coffee has berry notes that mix with a rich sweetness and are complemented by a slightly sparkling acidity. A coffee for those who are looking for everything in coffee: fruity notes, sweet notes and chocolatey nuances, as well as a complex acidity. Eli can do it.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Eli Espinoza - Coffee Info\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eRoasted for:\u003c\/strong\u003e all common filter methods \u003cspan data-mce-fragment=\"1\"\u003esuch as: hand filter, AeroPress, French Press\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e Alto Pirias, Chirinos, Peru\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eProducer:\u003c\/strong\u003e Eli Espinoza\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003evarieties:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eBourbon, Caturra (Arabica)\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e the coffee cherries were washed and sorted, then \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003edried in the cherry\u003c\/span\u003e for 45 days\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Arrived at the roastery: May 2023\u003c\/p\u003e\n\n\u003ch2\u003e Brewing recommendation Eli Espinoza: Hario V60\u003c\/h2\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e amount of coffee\u003c\/td\u003e\n\n\u003ctd\u003e 20\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e total amount of water\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 300 grams\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e water temperature\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 94 degrees\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blooming\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 50 grams (30 seconds)\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e brewing time\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 2:50\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e infusions\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 4 infusions (including blooming) up to 50g, up to 120g, up to 200, up to 300\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003ch2\u003e Tell me more about Eli Espinoza\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEli Espinoza now cultivates 4 hectares of land, which are somewhat scattered throughout the region. This is rather unusual and is due to the fact that Eli came to the Chirinos region as a teenager to pick coffee. Years later, he was able to buy various plots and began producing his own coffee. With his clear focus on quality, he made it into the top ten of the Cup of Excellence in 2020. He is one of the producers who work with \u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/www.falconcoffees.com\/\" title=\"Falcon Coffee\" style=\"color: #90a900;\"\u003eFalcon Coffee\u003c\/a\u003e\u003c\/span\u003e and thus receive agronomic assistance and feedback on quality.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\n\n \u003cspan\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBecause we found pretty much everything we like in this coffee. From fruity berry notes to sweet raw sugar aromas. From a round body to a slightly sparkling acidity. Although the coffee was dried for 45 days, it shows delicate aromas that remind us of strawberries and melons. Falcon Coffee works directly with producers in the Chirinos region, thus offering new market channels in a region that is still strongly influenced by\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCoyotes\u003c\/em\u003e , so-called middlemen. We also like Falcon's work and the coffees from the region, which is why we want to offer coffees from the Chirinos community in the long term.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\n \u003cspan\u003eWhy does coffee taste the way it does?\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe coffee is a\u003cspan\u003e \u003c\/span\u003e\u003cem\u003enatural\u003c\/em\u003e , the intact coffee cherries were dried in a tent for 45 days. That is a very long time, but given the altitude of Eli's farm, which is 1900 meters above sea level, the duration is not surprising. The cool temperatures not only slow down the growth process, but also the drying process. Eli dried the coffee cherries in very thin layers, which led to less fermentation and emphasized the lighter fruit notes. This also allowed him to retain the slightly sparkling acidity and not cover it up with strong fermentation notes. We can increasingly associate this type of acidity with the region around Chirinos.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\n\n \u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAs a 12.5kg batch on our 30kg roaster. We roast the coffee through in 9:45, with a development time of 50 seconds. The coffee is large-bean, dense, but a natural - we don't push the coffee too hard into the roast, but start with a short soak, minimizing the gas in the first 30 seconds. Then we increase the gas, gradually reduce it after 50% of the roast and set it to a minimum before the first crack. The coffee releases a lot of energy during the first crack and almost finishes roasting itself.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44504230199560,"sku":null,"price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/PackshotEliEspinozaPNG_212f912f-9492-4d64-aa6b-759f8243b5a7.png?v=1685006499"},{"product_id":"dona-maria","title":"Doña Maria, filter coffee from Nicaragua ","description":"\u003ch2\u003eDoña Maria - Coffee Information\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 37.9061%;\"\u003e \u003ccol style=\"width: 61.7329%;\"\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\"\u003eMilk chocolate, honey waffles, smooth\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\"\u003eNicaragua, Dipilto, Finca La Ciruela \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\"\u003eDoña Maria from Finca La Ciruela\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\"\u003eCaturra \u0026amp; Catuai\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\"\u003eWashed\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\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e \u003c\/strong\u003eHow we brew the coffee: Hario Switch\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Filterrezept_4.webp?v=1761894658\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWater: Total hardness 3°dH, alkalinity 1.5°dH \u003cbr\u003eGrinder: \u003ca href=\"https:\/\/kaffeemachers.shop\/products\/kinu-m47-classic\" title=\"Kinu M47\"\u003e\u003cspan style=\"color: #90a900;\"\u003eKinu M47 Classic\u003c\/span\u003e\u003c\/a\u003e\u003cbr\u003eDripper: \u003ca href=\"https:\/\/kaffeemachers.shop\/products\/hario-switch?_pos=1\u0026amp;_psq=switch\u0026amp;_ss=e\u0026amp;_v=1.0\" title=\"Hario Switch\"\u003e\u003cspan style=\"color: #90a900;\"\u003eHario Switch\u003c\/span\u003e\u003c\/a\u003e\u003cbr\u003eFilter paper: \u003ca href=\"https:\/\/kaffeemachers.shop\/products\/hario-v60-ersatzfilter?_pos=1\u0026amp;_psq=papier\u0026amp;_ss=e\u0026amp;_v=1.0\" title=\"Filter paper\"\u003e\u003cspan style=\"color: #90a900;\"\u003eHario V60 Paper\u003c\/span\u003e\u003c\/a\u003e\u003cbr\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy does the coffee taste the way it does?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoña Maria's farm is located at an altitude of 1300 meters in Dipilto and is one manzana, or 0.7 ha. She has spent her entire life on the farm and has accordingly cultivated Finca La Ciruela. At this altitude, they have a lot of morning fog and clouds collect on their hillside, ensuring there is always enough moisture for the coffee trees. The slow growth leads to dense beans and a juicy, delicate, yet clear acidity, with plenty of sweetness. The washed post-harvest process intensifies these notes. Doña Maria's coffees are very well sorted and an example of how precise manual work has a direct impact on the taste.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eTell me more about Doña Maria\u003c\/h2\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\/HqAGFrCFAvI?si=wx3gHCUWa3OQhX4m\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn February 2023, Claudia called us and said that she was now working with Doña Maria and wanted to give her access to a new market. Did we want her coffee? Without knowing how it tasted, we agreed. Doña Maria had never been able to sell her coffee directly before; for over forty years, her coffee had been blended into a mix. And if Claudia felt that this could be a long-term story, we believed her. In 2023, we bought half of her harvest, and in 2024 and 2025, we will buy the entire volume.\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 12.5kg batch on our 30kg roaster. We roast the coffee in 9:04, with a development time of 36 seconds. At 4:40 minutes, we reduce the gas supply a bit, before significantly reducing the heat at 6 minutes and then bringing the coffee into the first crack at a moderate speed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Bildschirmfoto_2025-10-31_um_07.51.19.png?v=1761893509\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eRead coffee details on Beanconqueror:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/beanconqueror.com\/?qr=82957ced\" 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 Bean\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44548068933896,"sku":"","price":12.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Dona_Maria.webp?v=1763549021"},{"product_id":"ichamama-natural-filterkaffee-aus-kenia","title":"Ichamama Natural, filter coffee from Kenya ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cdiv\u003e\n\n\u003ch1 data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eIchamama - for the first time as Natural\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe washed coffee from the Ichamama cooperative has impressed us since 2013 and for the \u003cstrong\u003efirst time\u003c\/strong\u003e they made a \u003cstrong\u003enatural\u003c\/strong\u003e for us and a friendly roastery. A \u003cstrong\u003eberry-velvety filter coffee with notes of blackberries, butter biscuits and vanilla\u003c\/strong\u003e . Different, but still familiar, the coffee combines two worlds - the liveliness of a washed coffee and the velvety sweetness of a natural.\u003c\/p\u003e\n\n\u003ch2\u003e Ichamama coffee information\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eRoasted for:\u003c\/strong\u003e all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eNyeri, Kenya\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eProducer:\u003c\/strong\u003e Ichamama Cooperative\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eVarieties:\u003c\/strong\u003e SL28, SL34. 100% Arabica\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e \u003cspan\u003edried in the cherry\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eArrived at the roastery:\u003c\/strong\u003e \u003cspan\u003eJuly 2023\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e All our coffees are shipped as whole beans.\u003c\/p\u003e\n\n\u003ch2\u003e Brewing recommendation Ichamama V60\u003c\/h2\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e amount of coffee\u003c\/td\u003e\n\n\u003ctd\u003e 18\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e total amount of water\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 300 grams\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n \u003ctd\u003ewater temperature\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 92 degrees\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blooming\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 50 grams (30 seconds)\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e brewing time\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 2:40\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e infusions\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e 4 infusions (including blooming) up to 50g, up to 120g, up to 210g, up to 300 \u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Tell me more about Ichamama\u003c\/h2\u003e\n\n\u003cp\u003e The coffee maker love story! In 2013 we visited the Ichamama cooperative for the first time. We have fond memories of meeting the people, but also the animals - we were allowed to eat a freshly slaughtered goat, among other things. In 2014, our Benjamin became Swiss champion in the Brewers Cup with the Ichamama. Felix took part in the Swiss championship in October 2022 with the fresh harvest and received top marks for the coffee. We have been in contact with the producers since 2013 and buy their coffee year after year. We have now co-financed drying beds so that the bottleneck of drying can be alleviated.\u003c\/p\u003e\n\n\u003ch2\u003e Why does coffee taste the way it does?\u003c\/h2\u003e\n\n \u003cp\u003eWe were so excited when Samuel from KCCE told us that the Ichamama Cooperative had made five bags of Natural for us. The coffee tastes pretty much as you would expect: year after year, the coffees from Ichamama bring a bright, juicy berry note with a medium body and a tea-like texture. The dry\u003cspan\u003e \u003c\/span\u003ePost-harvest process gives the coffee a little more weight and adds a velvety sweetness that makes the coffee more flattering. \u003c\/p\u003e\n\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/zijoYIrdAqA?si=wrplOKpdPqQoy9eP\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWhy did we buy this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBecause it is so interesting to see how the same cherries produce a different flavor profile, depending on the post-harvest process. And because the coffee is a novelty for Kenya: there are no \"naturals\" in the Kenyan coffee tradition. The coffees that are dried in the cherry are called \u003cem\u003embunis\u003c\/em\u003e and are considered inferior coffees that are not intended for export. A change of attitude occurs very sporadically, the more dry-processed coffees are exported.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eHow do we roast this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe roast the coffee as a 12.5kg batch in the 30kg Giesen roaster for 8 minutes and a development time of 40 seconds. We start the roast with 60% energy and gradually reduce the gas after four minutes. We roast the coffee one minute faster than the washed coffee to maximize the intensity of the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44745086140680,"sku":null,"price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/IchamamaNaturalPackshot_1.jpg?v=1695889031"},{"product_id":"los-cheles","title":"Los Cheles, filter from Nicaragua","description":"\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLos Cheles - filter coffee from Nicaragua\u003c\/strong\u003e\u003c\/h1\u003e\n\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003eUnfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cem\u003eA lush, fruity and floral filter coffee from our farm in Nicaragua. The intensive fermentation gives the coffee notes of magnolia, cherry chocolate, oranges, and so on - if you look, you will find. The coffee develops over the course of the temperature and remains exciting. Maracaturras are native to the Dipilto region and are one of our favorites with their large beans.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Los Cheles green coffee information\u003c\/h2\u003e\n\n\u003cp\u003e Origin: Dipilto, Nicaragua\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eProducers: Finca Santa Rita and Finca Las Nubes\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Varieties: Maracaturra\u003c\/p\u003e\n\n\u003cp\u003e Post-harvest process: fermented in barrels for 10 days, then dried in the cherry\u003c\/p\u003e\n\n\u003cp\u003e Arrived at the roastery: July 2023\u003c\/p\u003e\n\n\u003cp\u003e Roasted for \u003cstrong\u003e:\u003c\/strong\u003e Filter, Cold Brew\u003c\/p\u003e\n\n\u003ch2\u003e Tell me more about Los Cheles\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eWhen we took over Finca Santa Rita in 2017, we divided the farm into different zones, called lots. Based on the topography, or on the majority of the varieties planted. We named the lots after the previous owners of the finca, such as Don Zotomayor or Do\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eña Margarita. \"Los Cheles\" means the light-skinned, the white - and that's us. In Central America, Europeans are often called Chele\/Chelito, which is the European equivalent of Gringo. The Los Cheles lot is full of the Maracaturra variety, the large-bean cross between Maragogype and Caturra.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003eWhy does coffee taste the way it does?\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Maracaturra variety is really exciting - on the one hand, the appearance is impressive, as the tree is tall and wide. On the other hand, the beans are twice as big as the Caturras. Their taste character, at least in the border region of Nicaragua and Honduras, always has clear notes of \"orange\" - be it clementines or oranges. They have a floral and tea-like character. In this special fermentation in barrels with no air, lush fruity notes are formed, which pair with the floral character.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eHow do we roast this coffee?\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe roast the coffee as a 12.5kg batch in the 30kg Giesen roaster for 9 minutes and a development time of 45 seconds. We start the roasting with 50% energy and keep the gas stable until 6:30, only then do we reduce it to 30% before adding minimal energy in the last minute. The large beans need a lot of energy, especially in the second half, so that the coffee develops well in a short roast.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e Get coffee details from Beanconqueror \u003c\/h3\u003e\n\n\u003ch1 data-mce-fragment=\"1\"\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=8e5add9f\"\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\/h1\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44755658113288,"sku":null,"price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/LosChelesPackshot.jpg?v=1696522077"},{"product_id":"napo-espresso-aus-honduras","title":"Napo, espresso from Honduras","description":"\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNapo – Espresso from Honduras\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eUnfortunately, this coffee is currently out of stock, but we plan to have it back with the next harvest\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe black honey process gives the coffee a softer, fuller texture than we are used to. The distinctive acidity of \"Marcala coffee\" is slightly reduced by the post-harvest process, so Napo's espresso achieves an excellent sweet-sour balance. Notes of orange and marzipan accompany a syrupy mouthfeel.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Chirinos, roasted for\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Chirinios_geroestetfuer.svg?v=1678461464\"\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNapo - Green Coffee Info\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Honduras, Marcala La Paz, Conejo Farm\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducers:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Napoleon Zelaya Conreras\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarietals:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Typica, Bourbon – 100% Arabica\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Black Honey - pulped, then dried with a lot of mucilage\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eArrived at the roastery: August 2023\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow we would prepare Napo\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/ChirinosBruehrezeptv3.svg?v=1678715946\" alt=\"Chirinos Brewing Recipe\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFor Napo, we chose a classic recipe for light espressos. This allowed us to emphasize the texture and balance. If you want to give the flavors even more room to develop, you should extend the extraction ratio.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTell me more about Napo\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNapo is Flhor's brother and represents the next generation of the Zelaya Contreras family, who were among the pioneers in coffee cultivation in Honduras 30 years ago. The focus of 18 Conejo's work is soil health. The healthier the soil, the more resilient the coffee plant. We support regenerative agricultural approaches that understand coffee production holistically. This also includes the farm's own fertilizer production, which makes producers more independent of market fluctuations. Napo manages the family's farm \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eoutside\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e of Marcala and experiments with new post-harvest processes every year. This year, he made a black honey for us.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy did we purchase this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause it shows what coffees from Marcala can also taste like. Most coffees from Marcala are washed, including those from 18 Conejo. With a few bags, they try other post-harvest processes, \u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eblack honey\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e being very rare – the drying of a lot of mucilage on the bean. Napo constantly refines the process and this year exchanged ideas with Cafelología from Mexico to refine the processing steps.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy does the coffee taste the way it does?\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe \u003c\/span\u003e\u003cem\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eblack honey\u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e process gives the coffee a soft, fuller texture than we are used to. The distinctive acidity of \"Marcala coffee\" is slightly reduced by the post-harvest process, so Napo's espresso achieves an excellent sweet-sour balance. Notes of orange and marzipan accompany a syrupy mouthfeel.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/BlackHoneyProcess18Conejo_480x480.jpg?v=1698236704\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAs a 20kg batch on our 30kg roaster. We roast the coffee for 11:40 minutes and develop it for 1:45 minutes (15%). After eight minutes, we gradually reduce the energy, before completely reducing the gas after 1 minute into the development time. In this roast, we emphasize the texture, as well as the rich \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esweetness\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\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=d69cbb48\"\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImport to Beanconqueror\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/a\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44801992851720,"sku":null,"price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/NapoPackshothell_1.jpg?v=1698236696"},{"product_id":"melisa-robusta-espresso-aus-mexiko","title":"Melisa, Robusta Espresso from Mexico","description":"\u003ch1 data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMelisa - Robusta espresso from Mexico\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis coffee is unfortunately sold out, but we plan to have it back with the next harvest\u003c\/span\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn eastern Mexico, in Córdoba, two sisters run a family ranch in the fourth generation. In recent years they have specialized in direct contact with roasters, creating new markets and perspectives and making themselves robust for specialties. The precise fermentation of this coffee gives it a light fruitiness that reminds us of rhubarb, a soft texture, notes of cashew and malt.\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Mamy_geroestetfuer.svg?v=1678462126\" alt=\"Mamy, roasted for\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMelisa - Coffee Infos\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCórdoba, Veracruz, Mexico\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducers:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003evarious partner farmers of Rancho San Felipe\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003evarieties:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e00% Robusta (unknown)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentation for 5 days in barrels, then dried in the cherry\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eArrived at the roastery:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOctober 2023\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis is how we would prepare the Melisa\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/h2\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/MelisaBruehrezept_480x480.svg?v=1700486595\"\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTell me more about Melisa's work\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe two sisters Melisa and Jimena actually had a different plan than taking over a ranch - Melisa studied architecture and moved to Switzerland. Jimena studied agricultural science in Mexico and decided to take over the family business with Melisa after her studies. Family ties can mean motivation, obstacles, but also commitment and pride. Melisa and Jimena have seen for themselves how challenging the last 20 years have been. They have experienced the hopes and the pain, and seen that in Mexico in particular it is time for young women to make their mark in a male-dominated field. Rancho San Felipe is now run by the fourth generation of the two sisters. Their father, Adrián, geared the ranch towards coffee, expanded the network enormously and became a fixed star in the coffee region around Córdoba, Veracruz.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy does coffee taste the way it does?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMelisa and Jimena sorted the coffee cherries in water and removed the unripe and dry cherries. They then fermented the sorted cherries in plastic barrels for five days. This process gives the coffee a fruity character, intensifies a delicate acidity and because the cherries are so well sorted, the creamy texture is intensified during fermentation. The coffee is carried by the texture, has the classic intensity of a Robusta, a delicate acidity and a fine fruitiness, with barely perceptible bitterness.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e \n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMainly for two reasons: Firstly, because we admire the work of Melisa and Jimena, how they have found their own way as young women in a male-dominated field and are breaking new ground. Secondly, because they offer an alternative for Robusta producers in Veracruz: Most producers sell their Robusta to Nescafé, which has a new factory in Veracruz City and prefers quantity to quality. It is not easy to convince producers to produce quality, which is why the work of Melisa and Jimena is even more valuable because they are doing exactly that.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow do we roast these coffees?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe roast the coffee from Rancho San Felipe as a 15kg batch, so with a little 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 have twice as much chlorogenic acid and break down into caffeic and quinic acid during the roasting process, which can create more bitterness in longer and hotter roasts. By roasting for a short time at a lower final temperature, we retain the naturally occurring freshness in the coffee and focus on the velvety texture. We roast for 10 minutes with a development time of 1:20 minutes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e \n\u003ca href=\"https:\/\/beanconqueror.com\/?qr=4b577e7f\" 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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImport to Beanconqueror\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":44829080027400,"sku":"","price":7.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/MelisaPackshot.jpg?v=1698952646"}],"url":"https:\/\/kaffeemachers.shop\/en\/collections\/kaffee-sortiment.oembed","provider":"kaffeemachers.shop","version":"1.0","type":"link"}