{"product_id":"kamojang","title":"Kamojang, filter coffee from Indonesia","description":"\u003ch1 data-mce-fragment=\"1\"\u003e \u003cspan\u003eAlessandro - filter coffee from Brazil\u003c\/span\u003e\n\u003c\/h1\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Alessandro's coffees delight us every year. The co-founder of the APAS cooperative knows exactly what he is doing. This year we got the first harvest from his newest farm, Sitio Grotão. Like previous years, it is a natural with a hazelnut base, perfumed with ripe, berry notes and rounded off with a delicate acidity.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Alessandro - Coffee Info\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eRoasted for:\u003c\/strong\u003e filter coffee, cold brew\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e \u003cspan\u003eBrazil, São Gonçalo do Sapucaí, Sitio Grotão\u003c\/span\u003e\u003c\/p\u003e\n\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\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e \u003cspan\u003eBourbon Amarelho, 100% Arabica\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e Natural, drying in the coffee cherry\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Arrived at the roastery: May 2022\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e All of our coffees are sold as whole beans.\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Tell me more about Alessandro's work\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eSitio Grotão is Alessandro's newest farm and is one of the highest in Brazil. Up to 1520m above sea level. The coffee grows in a very cool climate and forms more acid due to the slow ripening. We feel this as a delicate, fresh acidity that integrates well into the overall impression. The natural process creates the mild, slightly fruity (red berries, plum) notes, while the classic hazelnut base tone runs through from hot to cold. Alessandro says that he is a “student of coffee” himself - he is focused on precise processing steps and we feel that in this coffee. Everything is where it belongs. The balance between nuttiness, fruity notes and acidity is a highlight in our portfolio every year.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e Why does the coffee taste good?\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethe way it tastes?\u003c\/h2\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan mce-data-marked=\"1\"\u003eAlessandro uses the same post-harvest process for all his farms. This provides an interesting comparability between the individual microlots. After harvesting, Alessandro washes all the intact cherries, leaving unripe and overripe ones floating to the top. He can eliminate these and only pile up and ferment the homogeneously ripe cherries in a pyramid shape in a covered solar tent. In this pile of cherries the temperature rises and intensifies the fermentation. After 5 to 7 days, he spreads the cherries into hand-width layers and dries them down. The fermentation brings the fruity notes to the coffee, the slow maturation due to the altitude brings the delicate acidity, and the variety the familiar nuttiness.\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 we are fans of Alessandro and his work. Because we enjoy presenting different coffee flavors from the same region. And because it makes sense to buy more coffee from the same place. Alessandro is part of the APAS cooperative, was the first to grow organically at APAS and produces coffees every year that are extremely stable and long-lasting.\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 10 minutes, the coffee is one of our longer filter roasts. The development time of 40 seconds is relatively short - after the first crack, we quickly increase the bean temperature and interrupt the roasting in the middle of the first crack at a slightly higher final temperature. This gives the aromatic complexity, while the short development time gives the coffee its freshness.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e Brewing suggestion for the Alessandro \u003c\/h2\u003e\n\n\u003ctable data-mce-selected=\"1\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd data-mce-selected=\"1\"\u003e Amount of coffee\u003c\/td\u003e\n\n\u003ctd data-mce-selected=\"1\"\u003e 18 grams\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd data-mce-selected=\"1\"\u003e Total amount of water\u003c\/td\u003e\n\n\u003ctd data-mce-selected=\"1\"\u003e\n\n \u003cp\u003e300 grams\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd data-mce-selected=\"1\"\u003e Water temperature\u003c\/td\u003e\n\n\u003ctd data-mce-selected=\"1\"\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 data-mce-selected=\"1\"\u003e Blooming\u003c\/td\u003e\n\n\u003ctd data-mce-selected=\"1\"\u003e\n\n\u003cp\u003e 40 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 data-mce-selected=\"1\"\u003e Brewing time\u003c\/td\u003e\n\n\u003ctd data-mce-selected=\"1\"\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 data-mce-selected=\"1\"\u003e Infusions\u003c\/td\u003e\n\n\u003ctd data-mce-selected=\"1\"\u003e\n\n\u003cp\u003e 4 infusions (including blooming) up to 40g, up to 120g, up to 200, up to 300g, fully poured at 2:00 \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\u003cbr\u003e\u003c\/h2\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e 3 cold brew recipes - cold coffee, really tasty. \u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/GafiMLmJznA\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003c\/h2\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":49696211566856,"sku":"","price":14.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Kamojang_2.webp?v=1755583580","url":"https:\/\/kaffeemachers.shop\/en\/products\/kamojang","provider":"kaffeemachers.shop","version":"1.0","type":"link"}