{"title":"Coffee Selection","description":"","products":[{"product_id":"dreispitz-espresso","title":"Dreispitz, Espresso","description":"\u003ch2\u003eCoffee Information\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk chocolate, chestnut, slightly citric, velvety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBean Origin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOne third each from Nicaragua, Brazil, and India\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSanta Rita \u0026 Friends, Apas, Bharath Belliappa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaturra (Arabica), Catuaí (Arabica), Mondo Novo (Arabica), Old Peridenia (Robusta)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePost-Harvest Process\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWashed, natural, washed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003eAll our coffees are sold as whole beans.\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\/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:\/\/kiffeemacher.com\/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\u003eWhy Does the Coffee Taste the Way It Does?\u003c\/h2\u003e\n\u003cp\u003eOur Dreispitz espresso blend is perfect for anyone who loves a classic and balanced espresso, but wants to look beyond the Italian horizon. An espresso classic, interpreted for modern times. Whether the coffee comes from a portafilter machine or a fully automatic machine – Dreispitz simply works. Short, strong, uncomplicated, Dreispitz. In 2016, we started roasting in the Dreispitz quarter on the outskirts of Basel. Our espresso blend is dedicated to this bustling and creative neighborhood.\u003c\/p\u003e\n\u003ch2\u003eWhy Did We Buy This Coffee?\u003c\/h2\u003e\n\u003cp\u003eThe Dreispitz is a blend made from – who would have thought – three equal parts: one third each from Brazil, Nicaragua, and India. The Arabica variety Mondo Novo from Brazil provides the base in the espresso. The coffee tastes of hazelnut and milk chocolate and creates a creamy texture. The coffee from Nicaragua from the farms Las Nubes and El Recuerdo – neighboring farms and partners of ours in Nicaragua – adds some complexity to the blend. With sweet and sour notes, it balances the blend. The washed-processed Robusta from \u003ca href=\"https:\/\/www.youtube.com\/watch?v=jRQR5Bzmkgc\"\u003eBharath Belliappa\u003c\/a\u003e from India provides the classic espresso effect. The Robusta gives the blend weight and a strong aftertaste.\u003c\/p\u003e\n\u003ch2\u003eHow Do We Roast This Coffee?\u003c\/h2\u003e\n\u003cp\u003eAs a 20 kg batch on our 30 kg roaster. We actually roast our darker coffees at full capacity of 30 kg, but this coffee is very hard — Canephoras have hard cell walls and require a lot of heat for faster roasting. So we roast the coffee up to the first crack with 70% energy, which is a lot. We roast it for a total of 13:30 minutes to the same final temperature as our APAS. The roast level is therefore similar, but the color is lighter because Canephoras don't get as dark as Arabicas at the same temperature.\u003c\/p\u003e\n\u003ch2\u003eImport Coffee Details to 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":"250g","offer_id":36445720772765,"sku":"Dreispitz250g","price":10.7,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":36445720805533,"sku":"Dreispitz1kg","price":36.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/DREISPITZ.webp?v=1783672882"},{"product_id":"santa-rita-don-zotomayor-filterkaffee","title":"Don Zotomayor, filter coffee","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eUnfortunately, this coffee is sold out, but it is planned that it will return to us with the next harvest.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003eDon Zotomayor is a filter coffee that is easy to brew, tastes uncomplicated, and offers a smooth introduction into the world of specialty filter coffees. With a great balance of sweetness and acidity and notes of toasted almonds and milk chocolate, it is the perfect breakfast coffee.\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRoasted for \u003c\/strong\u003eall standard filter methods and cold brew\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eGreen Coffee Info\u003c\/h2\u003e\n\u003cp\u003eOrigin: Nicaragua, Dipilto Viejo\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProducers: Finca Santa Rita, Kaffeemacher farm\u003c\/span\u003e\u003c\/p\u003e\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\u003cp\u003e\u003cspan\u003ePost-harvest process: Reposa, depulped, fermented, dried\u003c\/span\u003e\u003c\/p\u003e\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\u003c\/div\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":36819934380189,"sku":"DonZotomayorFilter","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 the 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\u003eVarieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocal varieties like 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:\/\/kiffeemacher.com\/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 joined forces 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. Time and again, they also achieve success as individual producers in coffee competitions like the Cup of Excellence. The coffee cherries for the organic APAS blend are dried individually by the members on their own farms while still in the cherry, and then mechanically pulped. This natural processing highlights 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 sessions, we needed a coffee that meets many home baristas exactly where they are. It was intended to be a solid coffee with a familiar flavor profile that is easy to dial in, forgiving, and yet clearly distinguishes itself from mass-market products. Through algrano, we came into contact with Apas. After importing the first pallet in 2017, interest in this coffee grew, and with it, the volume. Since Apas has also made frequent appearances on our YouTube channel, it quickly became our bestseller. After much preparation, we were able to switch to organic with Apas in \u003c\/span\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/pages\/apas-kaffee\" title=\"APAS Blog\"\u003e2022\u003c\/a\u003e\u003ca href=\"https:\/\/www.kiffeemacher.com\/apas-kaffee\/\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e. This step strengthened both demand and our partnership. Today, we import several containers of Apas annually and work more closely together than ever before.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow do we roast the 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 just under 15 minutes, with a development time after the first crack of 1:30 minutes. The final temperature is 200°, which is quite high for our roasting style, making Apas one of our darker roasts.\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\u003eImport coffee details to 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":"Apas250g","price":8.9,"currency_code":"EUR","in_stock":true},{"title":"1000 g","offer_id":36280617042077,"sku":"Apas1kg","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/APASDE_2.webp?v=1783672863"},{"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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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":"250g","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\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eUnfortunately, this coffee is sold out, but we plan to have it back with the next harvest.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis naturally processed coffee from Ethiopia's Guji Zone brings us everything we love about coffees from the Guji Zone: the aromas range from floral to elegant, featuring notes of papaya, blueberry, peach, and grapefruit, while the velvety texture coats the tongue like butter. This coffee invites you to linger and can be rediscovered with every brew.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRoasted for\u003c\/strong\u003e\u003cspan\u003e all common filter methods and cold brew\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eGreen coffee info\u003c\/h2\u003e\n\u003cp\u003eOrigin: Ethiopia, Oromia, Guji Zone\u003c\/p\u003e\n\u003cp\u003eProducers: around the Buku Washing Station\u003c\/p\u003e\n\u003cp\u003eVarieties: Indigenous, local varieties. 100% Arabica.\u003c\/p\u003e\n\u003cp\u003ePost-harvest process: Natural\u003c\/p\u003e\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\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;\"\u003eUnfortunately, this coffee is 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\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 you know about coffee from this region. Alongside the body, this coffee is simply very fruity and multi-layered. The acidity is juicy and the aftertaste is pleasantly tart. This coffee shows what is possible when traditions are broken and coffee drinkers are willing to forget what they've learned.\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\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\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\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGreen coffee info\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\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\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\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-Bor\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\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process: pulped, dried with mucilage on the bean (Honey)\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;\"\u003eTell me more about Kerinci\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCoffees from Indonesia are underrepresented here. There are numerous historical reasons for this, as well as geographical ones. The flavor profiles of coffees from Sumatra are often heavy, spicy, darkly fruity, tart, and sometimes herbal. We recently received a microlot from a friend for a sensory course. “Try this,” she just said – we were stunned. We knew it was a coffee from Indonesia (which is about as specific as “wine from France”), but we thought it must be a coffee from Papua New Guinea. So fruity, so full-bodied, so different – but no, it was a microlot from Sumatra from the Kerinci Highlands.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\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\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h2\u003e\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 are pulped, they are soon hulled from the parchment while still very moist. This leads to oxidation, which is then recognizable by the bluish color of the coffee. The honey method of pulping coffee and drying it with the mucilage on the bean is extremely rare. At the Sungai Lintang Coffee Factory, 38 producers contributed to a microlot that was processed in exactly this way. The coffee is heavy, full-bodied, tastes of oranges and cherries, and has an acidity that reminds one 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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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 using 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 the 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 the Sueño\u003c\/h2\u003e\n\u003cp\u003eThis coffee was decaffeinated exclusively with water - in Mexico, at Descamex in Córdoba. The coffee was grown in Neria, about 20km away, and processed at Rancho San Felipe, also in Córdoba. It was later shipped from the port of Veracruz, which is just under 100km away. While everything sounds logical, it actually isn't. There are only two companies that specialize in water-based decaffeination: Descamex in Mexico and Swiss Water in Canada. We wanted to create the most regional decaffeinated coffee possible, 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, Mexiko\"\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 have it decaffeinated by Descamex. \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 the Sueño taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eDecaffeinated coffees often have a \"processed\" taste. \u003ca href=\"https:\/\/www.kaffeemacher.ch\/blog\/entkoffeinierter-kaffee\/\" title=\"Decaf Artikel\"\u003eCheaper and faster decaffeination methods using solvents like DCM (dichloromethane)\u003c\/a\u003e are efficient but give the coffee an aftertaste you can really notice. Our Sueño is decaffeinated in Mexico using the chemical-free Mountain Water Decaf process. This process uses only water, pressure, and time. We were able to visit the plant at the end of 2022 and taste the coffees before and after the decaffeination process. The flavor of a decaf is determined by the bean used, the process, and the roast. The coffee itself provides a heavy body and chocolatey notes, which the process does not alter. The acidity remains citric, and we've added a note of maple syrup, which has now become characteristic for us. We developed a suitable roast profile for this. \u003c\/p\u003e\n\u003ch2\u003eHow did we roast the Sueño?\u003c\/h2\u003e\n\u003cp\u003eThe beans are sorted with extreme precision. 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 use 20% energy for the roast, performing a so-called \u003cem\u003esoak\u003c\/em\u003e. The cell structure of the coffee is opened up by the decaffeination process, so we start the roast with less energy. We then ramp up the energy and let it drop almost to zero at the end of the roast. This is how we emphasize the heavy body and toffee notes while avoiding harsh roasted flavors.\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":"250g","offer_id":37608349859997,"sku":"Sueno250g","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/SUENO.webp?v=1783672817"},{"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're 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\"\u003eDesign 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 about roasting than tasting the same coffee in different roast profiles.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe green coffee is packaged in 2kg units.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eGreen Coffee Assortment:\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:\/\/kiffeemacher.com\/products\/apas-espresso\"\u003eApas, Brazil\u003c\/a\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin of beans: \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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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\u003eOrigin of beans:\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-scale 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 for you on our Aillio Bullet. This allows you to \"re-roast\" our coffees at home. These recipes shown are intended to give you a starting point to quickly achieve a delicious roasted coffee. Here you'll 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:\/\/kiffeemacher.com\/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\u003eMore Information on Roasting\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eOur roastery in Basel is run by Philipp. He has compiled further information and very 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\u003eAs further reading 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 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\u003eYou'll also find many more blog posts on all things coffee here.\u003c\/p\u003e\n\u003ch3\u003eVideo: How is Espresso Roasted? - Quality and Differences to 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 is sold out, but we plan to have it back with the next harvest.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\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, processed as a honey, smells of oolong tea, tastes of oranges and black tea, is sweet, and has an incredibly soft texture with a medium, slightly juicy acidity. For tea drinkers who like coffee and for coffee drinkers who like tea. A win-win.\u003c\/em\u003e\u003c\/p\u003e\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\u003ch2 data-mce-fragment=\"1\"\u003eGreen coffee info\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrigin: Nicaragua, Finca Santa Rita\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProducer: Kaffeemacher\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVariety: Maracaturra\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePost-harvest process: Honey-processed. The cherries were first floated in water channels to remove the less dense cherries. After that, the cherries were depulped and laid directly onto a drying bed, covered by a plastic tarp, and exposed to the sun for half a day. Then dried in partial, then full shade. \u003c\/p\u003e\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":"250g","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\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eUnfortunately, this coffee is currently out of stock, but we are planning for it to return 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\u003cem\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe fruity espresso for those who love aromatic coffees. Don Roberto is back in our range for the second time. The coffee is full-bodied with a chocolatey undertone; it exhibits ripe notes of red berries like cranberries and cherries and has a lush, \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;\"\u003e finish. \u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\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\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\u003cspan\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\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;\"\u003e in an espresso 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;\"\u003eOrigin:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e El Salvador, Lamatepec, Santa Ana Volcano\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;\"\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\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 Red Bourbon, 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;\"\u003ePost-harvest process:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Natural, dry\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;\"\u003eBrewing suggestions for Don Roberto\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\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\u003c\/li\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1:2 ratio, e.g., 18g dose and 36g of coffee in the cup, approx. 29-32 sec\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\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\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eConcentrated fruit notes, juicy acidity, some spicy notes (reminiscent of cough syrup), cocoa aftertaste\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\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\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1:2.4 ratio, e.g., 18g dose and 44g in the cup, approx. 29-32 sec\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVelvety texture\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ebrighter fruit notes (e.g., cranberries), cherries, balanced\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003ch2\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\u003c\/h2\u003e\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, mid, and late harvest, from which this coffee originates. The latter is sweeter and lush, making it ideal for drying in the cherry, which enhances the fruity notes of ripe berries, cherries, and that liqueur-like base tone. This is accompanied by a cocoa note that also carries through to the aftertaste. We roast the coffee at 80% load capacity for 13 minutes with a development time of 13%. This allows us to 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;\"\u003e of the coffee while retaining the fruity elements.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\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\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\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDon Roberto, Roberto Ulloa, manages Finca Divina la Providencia on the Santa Ana Volcano in El Salvador. His coffees are among the most stable we know in El Salvador, as he works with great meticulousness. He mainly plants Bourbon, an original variety that is now primarily native to El Salvador. Longer dry phases in summer allow him to dry the coffee as a natural. In this case, Rodolfo Ruffatti Battle from Productor.Coffee purchases cherries from Don Roberto and dries them at his own farm. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":37744793649309,"sku":"DonRoberto250g","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\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;\"\u003eUnfortunately, this coffee is currently sold out, but we plan to have it back in stock 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 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 is animating 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\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\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\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;\"\u003e Espresso, cappuccino, café crème\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;\"\u003eBrewing method:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e portafilter machine, as a lungo in a fully automatic machine, and in a Moka pot\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\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;\"\u003e Peru, Cajamarca, San Ignacio\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;\"\u003eProducer:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Ylder Lenon Herrera Heredia\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 style=\"vertical-align: inherit;\"\u003e Caturra, Costa Rica 95\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 depulped, fermented, washed\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch2\u003e\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\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYlder is president of the still-young cooperative \u003c\/span\u003e\u003cem\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNorcafe Peru\u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e in Jaén. He founded the cooperative in 2015 with the idea of getting young people excited about coffee farming. He sought out partners and found 100 like-minded families. In the following years, more and more young people with good educations returned from the city to the countryside, where they see coffee production as a future prospect. It pays off for them because they can target new, certified, and specialty markets. Ylder continues to run his 1.5-hectare small farm and is fully committed to the specialty market. He experiments with different post-harvest processes and wants to turn his farm into 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\u003ch2\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\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThat's what we wanted to ask him, too – “Precision, precision, precision.” It's that simple. And yet so difficult. Ylder and a small team he has worked with for a long time picked the cherries, depulped them immediately afterwards, and fermented them for 30 hours without water. Fermenting depulped cherries without water results in a slightly more intense fermentation than if the coffee were submerged in water. And you can taste it – the sweet, ripe citrus notes are likely supported by the fermentation. The juicy acidity is a result of the growing conditions. Ylder's farm is located at a very high altitude, it is cool, and the coffee grows slowly. Throughout it all, there is that underlying dark berry note that reminds us of juniper berries.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\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\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause it is a pleasure 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 insight into a small region and how diverse and profound coffee can taste.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\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\u003c\/h2\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe find a brew ratio of 1:2.1 in 30-32 seconds very tasty here – even though the coffee has a distinct acidity, this brew ratio is enjoyable because the coffee is also very sweet. The tight brew ratio also makes the texture very velvety. The juniper\/dark berry note follows the sweet-tart, white wine-like opening.\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;\"\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShort and crisp. 11:20 min, development of 13.5% with a slightly higher final temperature than, for example, the Boa Vista. We reduce energy early during the roast (first adjustment at 2:30 minutes), then gradually decrease the temperature, we provide significantly less energy as soon as the first crack \/ development time begins, and keep some base gas until the end. The coffee roasts quickly on its own – 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":"250g","offer_id":37882459095197,"sku":"Elcolibri250g","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 is sold out, but it is planned to return with the next harvest.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\"Coffee is a people's business\" – this is a quote from one of the producers of the Ichamama cooperative. Nothing could be more true for the story of this coffee. This natural processed coffee tastes like peach rings from the swimming pool. That's it. The delicate acidity, the tea-like, dense texture, and the sweet notes of blueberries round off the coffee. A true pleasure, made possible by friends. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cstrong\u003eRoasted for\u003c\/strong\u003e\u003cspan\u003e all common filter methods and cold brew\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eGreen coffee info\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrigin: Ethiopia, Chirecha, West Guji\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProducers: Villagers of Bilida Bukisa\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVarieties: indigenous, local varieties. 100% Arabica. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePost-harvest process: Natural, dry\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":39268123541661,"sku":"ChirechaFilter","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\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee is sold out, but it is planned that it will return to us with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eFor the fourth time we have Furaha's coffee with us. This time we decided on a washed lot from the Kamajumba peninsula. The coffee is tea-like and has a caramel-like base note. Fresh aromas of oranges and limes complete Furaha's coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eFuraha - 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 \u003c\/span\u003efilter methods and cold brew\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Lake Kivu, East Coast, Rwanda\u003c\/p\u003e\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\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\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003epulped, water fermented, dried \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eArrival at the roastery: \u003cspan data-mce-fragment=\"1\"\u003eJanuary 2024\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAll our coffees are shipped as whole beans.\u003c\/p\u003e\n\u003ch2\u003eBrewing Recommendation Furaha: Hario V60\u003c\/h2\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoffee amount\u003c\/td\u003e\n\u003ctd\u003e15 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal water amount\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e230 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\u003e91 degrees\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\u003e50 grams (30 seconds)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrew time\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e2:40\u003cbr\u003e\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\u003e4 pours (including blooming) to 50g, to 100g, to 180, to 230, finished pouring at 1:40\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\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\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDavid used the following equipment to develop the recipe:\u003c\/p\u003e\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 on \u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/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)\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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/products\/hario-v60-ersatzfilter\" style=\"color: #90a900;\"\u003eHario V60 Paper\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eTell me more about Furaha's filter coffee\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eJust over four years ago, Vanía showed up at our roastery. She had an aunt in Rwanda who produced coffee, and she herself was now importing it. So begin many coffee stories, and this one is now in its fourth chapter. For the last two years, Furaha has made a honey-processed coffee for us, but this year we decided on a washed coffee that brings a fresh character with it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eWhy does Furaha's coffee\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003etaste the way it does?\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eA full-bodied coffee, carried by a caramel-like sweetness, brightened by a fresh acidity that reminds us of oranges. The texture is really soft, lasts long, and what remains is a refreshing aftertaste. We would recognize Furaha's coffees again because they have a lemonade character - sweetness and acidity always in great balance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eBecause this coffee lives from stories and challenges. The contact came about through Vanía, who brings her aunt's coffee from Rwanda to Europe. With her company Somaho Coffee, Vanía impressively shows how even the most difficult circumstances can be met with determination. Vanía started her business during Corona - and as if to prove everyone wrong, she manages to make her aunt's coffee increasingly well-known. We met Furaha afterwards in Switzerland. We were impressed by how she told her coffee biography as a woman in Rwanda. With Kivubelt Coffee, she has created a company that has chosen a holistic approach to producing coffee and integrating communities in the process. \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 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 must roast with a lot of energy until almost the end, so that the heat penetrates to the core. We decided to roast the coffee this way so that the caramel notes come into a nice balance with the zesty acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h2\u003e\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":"250g","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 delight us anew every year. The co-founder of the APAS cooperative knows exactly what he's doing. This year too, the harvest from his newest farm, Sitio Grotão, is here. 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 Info\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted for:\u003c\/strong\u003e \u003cspan\u003eall common filter methods such as: hand filter, 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%;\"\u003eAge of roast\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) to 50g, to 100g, to 150g, to 200g, 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 to develop the recipe:\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 \u003cspan style=\"color: #90a900;\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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 Brazil's highest. At up to 1520m above sea level, the coffee grows in a very cool climate and develops more acidity through slow ripening. We experience 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 base note runs through from hot to cold. Alessandro says that he himself is a \"student of coffee\" - he is focused on precise processing steps and we can taste that in this coffee. Everything is where it belongs. 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\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003etaste the 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 provides an interesting comparability between the individual microlots. After harvest, Alessandro washes all intact cherries, with unripe and overripe ones floating to the top. He can remove these and pile only the uniformly ripe cherries in a handheld layer in a covered solar tent in a pyramid shape and ferment them. The temperature rises in this pile of cherries and intensifies the fermentation. After 5 to 7 days, he spreads the cherries in hand-width layers and dries them down this way. The fermentation brings the fruity notes into the coffee, the slow ripening due to the altitude brings the delicate acidity, and the variety brings the well-known 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, the coffee is one of our longer filter roasts. The development time of 40 seconds is relatively short - after the first crack, we quickly push the bean temperature further up and interrupt the roast in the middle of the 1st crack at a slightly higher final 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":"250g","offer_id":39686931054749,"sku":"AlessandroFilter","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:\/\/kiffeemacher.com\/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":"250g","offer_id":39714167160989,"sku":"Henri250g","price":12.9,"currency_code":"EUR","in_stock":false},{"title":"1000g","offer_id":39714167193757,"sku":"Henri1kg","price":46.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/HENRIQUE.webp?v=1783672783"},{"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 is sold out, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\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\"\u003eSome coffees force us to pause for a moment. Roger is one of them. A coffee that reminds us of a May afternoon at grandmother's, where caramelized apple pie sits on the table and the early summer air drifts gently through the window. Want more poetry? It's 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\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\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\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGreen coffee info\u003c\/span\u003e\u003c\/h2\u003e\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\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducers: Roger Chilcon Flores\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVarieties: Caturra\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePost-harvest process: Reposa in GrainPro bags overnight, pulped, fermented without water, washed\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","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\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;\"\u003eUnfortunately, this coffee is sold out, but we plan to have it back in stock 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 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;\"\u003e elegant\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;\"\u003e This washed coffee from the Suke Quto farm in Ethiopia is floral on the nose, shows flavor notes 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\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;\"\u003e espresso, cappuccino, café crème\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\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;\"\u003e in a portafilter machine or with a stovetop espresso maker (Moka pot)\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\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\u003ch2\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGreen Coffee Info\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\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\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\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\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\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow we would prepare the Suke Quto\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ctable height=\"31\" style=\"width: 356px;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 320.988px;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBrew ratio\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 552.012px;\"\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1:2.5\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 320.988px;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExtraction time (sec.)\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\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\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\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\u003c\/td\u003e\n\u003ctd style=\"width: 552.012px;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e95°C\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePhilipp explains the brew recipe (short video)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7kMc2AyC6FM\" title=\"YouTube-Videoplayer\" 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\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLong video with greetings to Cristiano Ronaldo\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/m_5IA135Vj0\" title=\"YouTube-Videoplayer\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","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":"Salto, 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;\"\u003eUnfortunately, this coffee is currently sold out, but we plan to have it back in stock 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\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 full-bodied coffees. So it fits perfectly into this category. The first thing you notice is the rich, creamy body. This is balanced by flavor notes of raspberries, ripe fruits, and a chocolaty aftertaste. The acidity is fresh and balances out the Salto. \u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\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\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 a portafilter machine \u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\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\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 info\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\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\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\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\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePost-harvest process: natural\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\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\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFazenda Salto has been run as a family business by Otavio Reis for five generations. Five generations of coffee farming also means that the Fazenda has expanded and become more professional over the decades. More than 90 employees are hired during peak season, with nearly 40 working year-round. When the Reis family isn't dedicated to the Brazilian tradition of show jumping (hence the name - Salto), they are researching drying methods and successfully competing with their coffees. \u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow we would prepare the Salto\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOur favorite is 1:2.2, so that the developed notes, e.g., papaya, come to the fore\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ee.g., 19g dosage in a double basket, 42g total yield.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eat a lower ratio, e.g., 1:2.1, the body is even denser, but the delicate notes get a bit lost\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBrewing time 27-30 seconds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","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 is sold out, but it is planned to return to us with the next harvest.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\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 processed coffee from Ethiopia, but it also tastes like much more. We tasted melon right away, but then many other notes followed - so diverse that it's like doing the splits. And that is why this coffee is 'spagatesque'. Is that even a word? From now on, yes.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\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\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eAll our coffees are sold as whole beans.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGreen coffee info\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eOrigin: Ethiopia, Guji, Bule Hora\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProducer: Ashenafi Ardaw\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVariety: Local Landraces\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePost-harvest process: Natural Anaerobic\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eBrewing recipe\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003efor an elegant brew, we recommend the V60\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003efor a bit more texture, the \u003cspan style=\"color: #2b00ff;\"\u003e\u003ca href=\"https:\/\/kiffeemacher.com\/products\/aeropress-das-original-inkl-350-filtern\" title=\"Aeropress\" style=\"color: #2b00ff;\" target=\"_blank\"\u003eAeropress\u003c\/a\u003e\u003c\/span\u003e works very well\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWe recommend a brew ratio of 1:15.5\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ee.g., 19g of coffee with 295ml of water\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ein the V60, we do a 30sec bloom with 50g. After that, we pour up to 200g; at one minute we fill up to 300g, so that at 1:35 all the water is in the filter.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eA brew time of 2:35 - 2:40 tastes best to us.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"Default Title","offer_id":40543051251869,"sku":"AshenafiFilter","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\u003eUnfortunately, this coffee is 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, we produced microlots for the first time with our partners at 18Conejo in Honduras, and you loved the coffee as much as we did. Its high sweetness ensures a velvety texture, integrated with a delicate, slightly juicy acidity that lingers into the aftertaste. Notes of floral honey and almonds are better than any dessert.\u003c\/p\u003e\n\u003ch2\u003eDulce Marlen - Coffee Details\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, farms 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\"\u003eCatuaí. 100% Arabica. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e Reposa, depulped, 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 places the cherries in large plastic bags and lets them rest for 42 hours. We call this \u003ci\u003ereposa\u003c\/i\u003e in Nicaragua. The higher temperature and minimal oxygen catalyze the initial fermentation, which accentuates the acidity. Afterwards, she depulps the coffee and puts the beans back into the bags with their sugar-rich pectin layer (\u003ci\u003emiel\u003c\/i\u003e, \u003ci\u003emucilage\u003c\/i\u003e). A second fermentation gives the texture more weight. After 16 hours, the coffee is washed and dried slowly. With a slightly longer development time during roasting, we emphasize the velvety texture and the 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 amount\u003c\/td\u003e\n\u003ctd\u003e17 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal water amount\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 size\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 270g, 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 amount\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 upside down so the tank 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 40ml and stir, water at 90°\u003c\/p\u003e\n\u003cp\u003eAfter 35sec increase to 120ml, water at 90°, put the lid with the filter on and tighten\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 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\u003eWe have been visiting our partners at 18 Conejo in Honduras for several years. Flhor Zelaya runs the company, and we named our Café Crème after her. We got to know Flhor's mother, Dulce Marlen, as a clever, determined woman with a great sense of humor. Dulce Marlen grows coffee on her finca, Dulce Luna, according to Demeter principles. Someone who has experienced as much as Dulce Marlen deserves their own coffee, which we are pleased to name after her. Napo(leon) is Dulce Marlen's son and contributed coffee for this year's harvest so that we could increase the volume a little.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/h2\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":40864204357789,"sku":"DulceMarlenFilter","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 Info\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\u003eFlavor:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGrape, 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\u003eOrigin of beans:\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\u003eProducer:\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 fermentation in an anaerobic barrel, then dried in the whole cherry.\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 the 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\u003eThe coffee is easily soluble and doesn't require much work to extract. A lower brew temperature, few pours, and a high dose work well for it. This makes the brew beautifully sweet with balanced acidity and pleasant, well-integrated aromas. A long brew time with lots of agitation will 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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/products\/hario-v60-filter-glas\" title=\"Hario V60 Glass\"\u003eHario \u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kiffeemacher.com\/products\/hario-v60-filter-glas\" title=\"Hario V60 Glass\"\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 style=\"color: #90a900;\" href=\"https:\/\/kiffeemacher.com\/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 to brew 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 place the coffee on top and stir briefly. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eStart with Switch closed\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003elet it steep until 1:30, then stir. Keep Switch closed. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eat 2:00 open Switch\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 and reveals a new insight at every temperature level into a precise post-harvest process. What exactly did Orlin do? The coffee cherries were picked and then sorted in the water channels. The light, floating cherries were filtered out. First, Orlin fermented the cherries for ten days in an anaerobic barrel. Then they were dried in the shade for 26 days. The long contact time between the coffee bean and the fruit flesh gave fermentation enough time to develop aromas that would otherwise not 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 noticeably windier and cooler. In these challenging climatic conditions, we experiment with different coffee varieties to find out which perform particularly well. Parainema is one of them. The name is a portmanteau of \"Paraiso\", the region in southern Honduras (= parai), and \"Nematodos\" (= nema), the roundworms that affect the roots of coffee plants in the region. In Honduras, a resistant hybrid was bred for this purpose (Parainema), which for years remained somewhat in the shadow of more traditional varieties. But Orlin proves that this no longer needs 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 as a 12.5kg batch in our 30kg Giesen roaster. The total roasting time is 8:50, with a development time of 45 seconds, or 8.5%. The end temperature here is almost 3 degrees lower than, for example, with a washed coffee, since heavily processed coffees become more porous and release oils at relatively low end temperatures, which we prefer to avoid.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eImport coffee details in 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":"250g","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;\"\u003eUnfortunately, this coffee is out of stock, but it is planned to return 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 is back. A smoother, more balanced, milk chocolatey, and floral coffee. Here, we fuse two coffees: one from Ethiopia, the other from Mexico. Light-footed and a bit playful, that's 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 machines\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 a portafilter machine, fully automatic machine, and stovetop 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, Cooperativa 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 espresso setting\"\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 goals. First: coffee production. Producing in this way is a challenge, but the producers of the green coffee in this blend manage to do just 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 something light, slightly playful, yet complex. In the Flaneur, we find this tension. Depending on the preparation method and drink, either the floral notes 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 video player\"\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 this coffee taste the way it does?\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;\"\u003eDeveloping coffee blends is a process. We have refined this blend over several years and have now arrived at the flavor profile we were aiming for. First, we define which coffees we are blending and why. The strengths of each individual coffee should be clearly recognizable. However, the coffees need to share commonalities so that we can roast them uniformly. The density, moisture, and post-harvest process of the coffee beans are crucial to us, allowing us to roast the coffee with more heat in a shorter time. This is how 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 in 20kg batches in a 30kg Giesen roaster. With a total roasting time of 11:20 minutes and a development time of 1:50 minutes (approx. 16%), we have arrived at a light to medium espresso roast. We roast the coffee to find the 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 it just 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":"250g","offer_id":41242497089693,"sku":"Flaneur250g","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\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee is sold out, but it is planned that it will return to us with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA rare coffee of the Pluma variety from the eponymous location 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 village in Mexico reaches your home and our fascination for coffee continues to be nourished.\u003c\/p\u003e\n\u003ch2\u003eSofía y Pancho Coffee Information\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoasted for:\u003c\/strong\u003e all common filter methods\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eMexico, Oaxaca, Sierra Madre del Sur, Pluma Hidalgo\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Manto Niebla, Sofía and Pancho Villareal\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e Pluma\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-harvest process: \u003c\/strong\u003eNatural\u003c\/p\u003e\n\u003ch2\u003eTell me more about Sofía and Pancho\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eIn the summer of 2020, we discovered their work through a double-shared Instagram story. Sofia is a trained pediatrician, Pancho an agronomist. \u003c\/span\u003e\u003cspan\u003eIn 2015, they purchased a finca in the historic town of Pluma Hidalgo in southern Oaxaca. In 2020, precisely at the time of our internet connection, they were able to harvest for the first time. We received samples, gave feedback, were in dialogue, and a year later came the second harvest – 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\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eIt tastes unusually usual. The taste is familiar, and yet not - the Pluma variety brings a deep-nutty, distinct nougat characteristic with it. The coffee is unusual because at the same time a delicate, slightly juicy acidity structures the coffee. Through fermentation in tanks, without air, ripe grape notes were added, which in combination with the acidity remind us of a rosé wine. The combination of hazelnut notes and a delicate acidity is unusual; often one comes without the other.\u003c\/p\u003e\n\u003ch2\u003eWhy did we purchase this coffee?\u003c\/h2\u003e\n\u003cp\u003eBecause we like the unusual combination of flavors, because we are impressed by the passion project of Sofía and Pancho, and because the coffees from Pluma Hidalgo have a remarkable history. Today, only 20 villages are allowed to call their coffee \"Pluma de Hidalgo\"; it is a protected variety, which today is considered autochthonous. \u003cbr\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\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith 9 minutes total roasting time and a retention of 40 seconds - which is relatively short, but we increased the final temperature for this coffee by 2° to further emphasize the more chocolatey notes. We roast this coffee with continuously decreasing gas settings and let it really go during the first crack - when we open the roaster door, the coffee snaps crackling into the sieve and cools there.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eBrewing recommendation from David: coming soon\u003c\/h2\u003e\n\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/h1\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","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\"\u003eDon Reginaldo - filter coffee from our Finca Santa Rita\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eUnfortunately, this coffee is sold out, but we plan to have it back in stock 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\"\u003eDon Reginaldo is a filter coffee that is easy to brew, straightforward in taste, and provides a gentle introduction to the world of filter coffees. 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\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDon Reginaldo - 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 filter methods and 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 Nicaragua, Nueva Segovia, Dipilto Viejo\u003c\/span\u003e\u003c\/p\u003e\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, Kaffeemacher:innen farm\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 Maracaturra\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\u003eHoney - depulped and dried with mucilage on the bean\u003c\/span\u003e\u003c\/p\u003e\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\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTell me more about Don Reginaldo\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor those who remember the Don Zotomayor filter coffee - you'll be at least just as happy with Don Reginaldo. In 2017, we initiated the re-zoning of Finca Santa Rita and created new lots. We named these after former 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 passing it on to his son Roberto. Don Reginaldo passed away this year - so we are dedicating this coffee to him in recognition and gratitude. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy does the coffee taste the way it does?\u003c\/span\u003e\u003c\/h2\u003e\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 ultimately the beans are also much larger - which makes them visually very interesting. In terms of sensory profile, they are primarily distinguished by delicate citrus notes that often remind us of clementines. This year, our team made a honey-processed batch from the \u003cem data-mce-fragment=\"1\"\u003emaras\u003c\/em\u003e. They depulped the coffee, spread it out on drying beds, and covered it with plastic tarps. This \"sauna principle\" gave the coffee much more texture. Last year, this process led to green tea-like notes (Los Cheles filter coffee), while this year it mainly led to more texture. \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\"\u003eMaracaturras are large beans, meaning they take up more volume in the drum for the same weight. We reduced the batch size by 10%, from 5kg to 4.5kg. Throughout the entire roasting process, we add more energy to the system than for any other filter coffee so that we can heat and develop the coffee thoroughly.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":42164408680666,"sku":"DonReginaldo250g","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\u003eUnfortunately, this coffee is sold out, 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 charming coffee. Perhaps a bit of a dandy – always elegant, never excessive, but extremely style-conscious. 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 perceive 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 - Raw 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\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\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 on our schedule. But now we are glad it's here. Our actual filter coffee from Ethiopia spent so long sitting in a container under the Saudi sun that, unfortunately, the quality suffered. Just as we were brooding over the disappointing shipment, Bara from Falcon Coffee got in touch. She mentioned 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 met Mustafa because he holds one of the coveted export licenses. This has allowed him to sell coffee directly to exporters – like Falcon – since 2018. Falcon has been working intensively with Mustafa since 2019, investing in infrastructure, providing agronomic know-how, and working together on projects to include neighboring producers. Mustafa now has two wet mills – Beshasha and Kabira. Kabira has more space for drying beds, which is why he processes his 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\"\u003eUnfortunately, we don't know exactly yet – so far we haven't had direct contact with Mustafa, but have communicated through his coffees. What's interesting is this: Mustafa produces washed and honey-processed coffees, as well as naturals. Without knowing that, this info made sense after our blind tasting. Many naturals from the Jimma zone that we had tasted previously 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 nearly 30 days, which is a very long time. At the beginning, he uses thinner layers of cherries on the drying beds, thereby reducing the intensity of the fermentation. You can smell and taste that: 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 as a 15kg batch on our 30kg Giesen roaster. We roast the coffee very short to emphasize the elegant, fruity aromas. With a roast time of 8:08 and a development time of 47 seconds (9.6%), the coffee definitely belongs to our light, tea-like roasts. Shortly before the first crack, we turn the gas off completely. Naturals tend to release a lot of energy shortly before, and especially during, the first crack, almost roasting themselves. So, we remove energy from the drum and let the coffee finish roasting itself.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","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\u003c\/h1\u003e\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;\"\u003eUnfortunately, this coffee is 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\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 love in coffee. With this coffee, we are kicking off our Peruvian spring – 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\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdan Chocan - 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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEspresso and cappuccino and all other milk-based drinks\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;\"\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\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\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;\"\u003e mixed\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=\"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\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\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\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\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;\"\u003eAdán Chocan and his family run Finca el Roble north of Jaén, the coffee capital in northern Peru. The Finca is very small at 2.5 hectares – in order to at least partially make a living from coffee production with such a small yield, the Chocans focus on high quality. Falcon Specialty Importers recognized this and works directly with small producers in the Jaén region, oversees processes, and creates new market access.\u003c\/span\u003e\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;\"\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\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;\"\u003eDry-processed coffees from the Jaén region were rare in the past, but they are slowly becoming more common. Weather patterns are shifting; it is becoming drier and the sun more intense. This change allows the coffee to be dried in the cherry – Adán Chocan has turned a necessity into a virtue. At 1400 meters above sea level, the coffee grows slowly, which brings out an elegant acidity. The drying in the cherry for 20 days gives the coffee fruity notes of papaya and plum, as well as the heavy chocolatey notes we know from long drying times.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\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 in 20kg batches 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 give off more and more energy in the last third of the roast. We also continuously turn down the gas, but keep it at 15% during the development time, otherwise the coffee would crash. 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\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\u003c\/h2\u003e\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 at a ratio of 1:2.5 (example: 19g dosed coffee, 48g brewed yield in the cup) in a time of 30 to 32 seconds. A denser brew ratio (e.g., 1:2.3) increases the texture and aroma – which we find great, especially when combined with milk.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":58284975194376,"sku":"Adan250g","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\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee is sold out, but it is planned that it will return to us with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe always ship our filter coffees only \u003c\/span\u003e\u003cstrong\u003ein small batches\u003c\/strong\u003e\u003cspan\u003e from our Basel roastery to Germany in order to \u003c\/span\u003e\u003cstrong\u003edeliver the freshest coffee possible\u003c\/strong\u003e\u003cspan\u003e to you. So it can always happen that a filter coffee shows \u003c\/span\u003e\u003cstrong\u003e\"sold out\"\u003c\/strong\u003e\u003cspan\u003e. The fresh delivery always arrives by \u003c\/span\u003e\u003cstrong\u003ethe beginning of the week at the latest\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\u003eA filter coffee to usher in the summer. Zesty, elegant, fruity in an unobtrusive way and simply extremely easy to drink. We taste guava, cola, a hint of Darjeeling. La Esperanza (hope) is the name of Leidy Vergara's farm in Palestina, Colombia. A coffee that fits the season not only in taste.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eLa Esperanza - 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 and cold brew\u003c\/span\u003e\u003c\/p\u003e\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\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\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e Pink Bourbon\u003c\/p\u003e\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\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\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\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eTell me more about Leidy Vergara's filter coffee\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eOur sport baristas, David and Dario, were actually looking for a coffee for the barista championships. They ordered samples from Colombian Spirit, we blind tasted them all and knew immediately that we wanted to add this coffee to our range. The coffee comes from Leidy Vergara, who runs the Finca La Esperanza in the second generation. In the meantime, the farm was occupied by guerillas, 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 delighted to delve into Leidy's work through its taste.\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 does?\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eLeidy Vergara used a process here 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, based on our experience, the texture increases and the sweetness-acidity balance intensifies. She then depulped the coffee and placed it in a sealed barrel for another 60 hours of fermentation, controlling the temperature and pH value. In the final step, the coffee was washed and dried within seven days in a plastic tunnel with plenty of air circulation.\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 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 somewhat flat at the back.\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 style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eWe brew the coffee at a ratio of 1:17 (e.g., 18g dosage, 310g water) at 95°. With the V60, we aim for a brew time of 2:20, which intensifies the lightness. In the Aeropress, the coffee gains even more texture. We found the highest variety in aromatics in the Kalita and V60, a cola-like character in the French press.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","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 Kaffeemacher from Peru\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eUnfortunately, this Kaffeemacher has run out, but it is planned that it will come back to us with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe always send our filter Kaffeemacher only \u003cstrong\u003ein small batches\u003c\/strong\u003e from our Basel roastery to Germany to \u003cstrong\u003edeliver the freshest possible Kaffeemacher\u003c\/strong\u003e to you. So it can always happen that a filter Kaffeemacher shows \u003cstrong\u003e\"sold out\"\u003c\/strong\u003e. The fresh delivery always arrives \u003cstrong\u003eat the latest at the beginning of the week\u003c\/strong\u003e and is then \u003cstrong\u003eavailable for order again\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cspan color=\"#404040\"\u003eCertain Kaffeemacher force us to pause for a moment and simply enjoy Kaffeemacher without analyzing it. This Kaffeemacher from Elevi Rufasto is one of those. A lovely Kaffeemacher that with a high base sweetness, a delicate acidity, notes of red apples and an aftertaste of toffee makes you want a second cup. If this Kaffeemacher were a song, it would have to be Chiquitita by Abba - smooth, dreamy, conciliatory. \u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\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 filter Kaffeemacher\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eElevi Rufasto - Green bean info\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrigin: La Union, San Jose del Alto, Peru\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProducers: \u003cspan data-mce-fragment=\"1\"\u003eElevi Rufasto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVarieties: Caturra \u0026amp; Typica\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePost-harvest process: \u003cspan data-mce-fragment=\"1\"\u003epulped, fermented under water for 48h, washed\u003c\/span\u003e\u003c\/p\u003e\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\u003ch2 data-mce-fragment=\"1\"\u003eTell me more about Elevi Rufasto's filter Kaffeemacher\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThis Kaffeemacher also comes to us via Falcon Coffee, just like the espresso from Adan Chocan. Falcon has been working in the northern region of Peru for several years, intensifying collaboration with small producers and marketing their Kaffeemacher directly. Falcon has been working with Elevi Rufasto for the fifth year. Mr. Rufasto has been making Kaffeemacher for 20 years and operates the 2-hectare farm at 1800m altitude as a family business. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eWhy does this Kaffeemacher\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003etaste the way it does?\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe Kaffeemacher brings a mild base sweetness with it, which makes the Kaffeemacher pleasantly soft. A soft texture comes from precise harvesting, where Mr. Rufasto picked ripe coffee cherries and further sorted them in the washing channel. The short fermentation lets the basic character of this Kaffeemacher shine through well: a delicate acidity, paired with subtle flavors like apple or fresh strawberries, through to an aftertaste of light toffee. Do you remember Roger - a filter Kaffeemacher from last year? Roger Chilcon grows Kaffeemacher not far from Elevi Rufasto, and they taste quite similar.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow do we roast this Kaffeemacher?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe roast the Kaffeemacher as a 12.5kg batch on our 30kg Giesen roaster. We roast the Kaffeemacher for 8:45 minutes with a development time of 40 seconds, or 8%. We give it full heat until 2 minutes, before we gradually reduce the gas supply. After the first crack, we turn off the gas, the Kaffeemacher finishes roasting with its own energy and the thermal energy stored in the roaster. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eBrew recipe\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe brew the Kaffeemacher in a 1:17 ratio (e.g., 18g dose, 300g water) at 94°. An extraction time of 2:40 minutes gave us a nice balance of delicate acidity and toffee-like aftertaste. In the Aeropress, these attributes become even more concentrated. Our recommendation: really great Aeropress Kaffeemacher, e.g., with 12g\/200ml, 1:10 steep with 95° water, press until 1:40, done.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":43528235057416,"sku":"EleviRufastoFilter","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\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 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\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, a founding member of the APAS cooperative in Brazil, brings us this coffee, which has a nutty baseline, displays notes of red grapes, berries, and a cocoa finish, and is structured by a fresh, delicate acidity. The man and this coffee are simply reliable – 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\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBoa Vista, coffee facts\u003c\/span\u003e\u003c\/span\u003e\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 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Espresso and espresso-based milk drinks\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;\"\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;\"\u003e São 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\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\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\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\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\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\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, the one from whom we have had a filter coffee for three years and are also launching a filter coffee from this year. Alessandro owns five farms, Boa Vista is one of them. Alessandro owns a good 9,000 coffee trees. Only recently has the picking on his farm become incredibly selective, with even more sorting taking place after the harvest. The sorted cherries are laid out on drying beds and dried for 16 days. The layers were about a hand-breadth thick, “como uma mão,” explained Alessandro to Philipp when asked how he managed to give the coffee these intense fruit notes.\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;\"\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\u003c\/h2\u003e\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 processing recipe. A recipe he developed a few years ago and has refined ever since. He applies this method on all his farms, which of course makes it especially exciting to taste the origin of the individual lots and varieties, as the post-harvest process itself is stable and the same. They wash the coffee cherries to remove the floaters. Afterwards, he makes hand-thick layers of the cherries and covers them with a foil. This accelerates the fermentation, which he does for 5 to 7 days, mixing the cherries repeatedly. After fermentation, the cherries were dried in his solar tunnel.\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 do we roast this coffee?\u003c\/span\u003e\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;\"\u003eWe roast the coffee in 20kg batches 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 energy in the last third of the roast. We keep the gas constant until 8 minutes and then reduce the energy by 50% before proceeding with low energy through the first crack until the end of the roast. The short development time helps the coffee retain its delicate acidity and finely fruity aromas.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\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\u003c\/h2\u003e\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 at a ratio of 1:2.5 (example: 19g of dosed coffee, 48g brewed in the cup) in a time of 30 to 32 seconds. A denser brewing ratio (e.g., 1:2.3) increases the texture and the aromatics - which we find great, especially 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":"BoaVista250g","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\u003eUnfortunately, this coffee is currently 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 only ever send our filter coffees from our Basel roastery to Germany in \u003c\/span\u003e\u003cstrong\u003esmall batches\u003c\/strong\u003e\u003cspan\u003e, to ensure we deliver the \u003c\/span\u003e\u003cstrong\u003efreshest coffee possible\u003c\/strong\u003e\u003cspan\u003e to you. As a result, it can happen that a filter coffee is marked 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 has won us over not just with its taste, but also with their approach.\u003c\/span\u003e\u003c\/em\u003e\u003cem\u003e\u003cspan\u003e For us, the focus of this coffee is its heavy body. To us, the coffee tastes of mirabelle plums, with a chocolatey base note, a clear, mild acidity, and it displays 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 cherry 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 that we have purchased via the young Norcafe cooperative in Jaén, Peru. This is the third year we have been working with Norcafe. We started with a cooperative blend for a catering mix, then El Colibrí (espresso) was added, and now this filter coffee. It is 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 worked with the families to implement the drying methods. In the spring of 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 taste\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethe way it does?\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe coffee cherries were hand-sorted once more before resting for 12 hours in the cherry - a \u003cem\u003ereposa\u003c\/em\u003e. According to Sonia, this short pause served primarily to make the coffee more uniform before pulping, as it is a blend of 10 different families. After pulping, the coffee was washed, fermented under water, and dried immediately. In this respect, it is a classic processing method anchored in the region. The high degree of ripeness of the cherries brings a soft texture and base sweetness. You won't find fermentation notes here, but rather the taste that comes from these farms and the manual labor. A slightly fruity coffee that reminds us of stone fruit like mirabelle plums. The focus of this coffee is on the 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. A lot really has to go right for different producers in different locations to work, ferment, and \u003cem\u003eindividually\u003c\/em\u003e dry exactly the same way so that the coffee tastes homogeneous in the end. The coffee is proof of work that only functions when everyone involved is well-informed, trained, and works 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 in 15kg batches on our 30kg Giesen roaster. We roast the coffee for 8:15 minutes with a development time of 52 seconds, or 10.5%. It is fun to roast this coffee because it reacts very well to instructions - more or less gas input. We let the coffee rattle into the first crack with only little braking before we pull it out at approx. 2\/3 into the cracking stage, finish cracking in the cooling drum, and let it cool.\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 at a ratio of 1:16 (e.g., 18g dose, 290g water) at 94°C and a slightly finer grind than usual for V60. We do the bloom with 50g for 40 seconds, then up to 170g, top up to 300g at 1:10 so that the water is poured in by 1:40. We aim for a brewing time of 2:50 minutes for the V60, which emphasizes the heavy body even more. Anyone who likes body-focused filter coffees can't go wrong 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":"250g","offer_id":43557316395272,"sku":"CerroAzulFilter","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 Details\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 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\u003eDepulped 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\u003ch2\u003eAs a cheeky, unusual espresso\u003c\/h2\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 does?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe family farm is located at approximately 1700 m above sea level. The coffee grows more slowly in the cool climate and develops the citrusy acidity characteristic of the Marcala region. After picking, the cherries are immediately depulped, fermented dry in a fermentation tank, and washed after just under 20 hours. This fermentation breaks down 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 work of 18 Conejo focuses on 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 toolkit to be able to react to the constant challenges in coffee cultivation. Whether organic, biodynamic, regenerative, or a mixture 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 roasting their biodynamically produced coffee.\u003c\/p\u003e\n\u003ch3\u003eImport coffee details into 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":"250g","offer_id":44021725790472,"sku":"Flhor250g","price":11.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/FLHOR_d6baf2c5-11e1-4ca2-a830-6cafa5f7173c.webp?v=1783672749"},{"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\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003eUnfortunately, this coffee has been sold out, but it is planned that it will come back to us with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur 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 in a floral package. The coffee is delicate and reminds us of tea. Beshasha is definitely a coffee to marvel at and enjoy.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eBeshasha - Coffee Info\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted for:\u003c\/strong\u003e Filter coffee, cold brew and all common filter methods\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Ethiopia, Jimma, Agaro, Beshasha Washing Station\u003c\/span\u003e\u003c\/p\u003e\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\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e 74110, 74112 \u0026amp; other local, unspecified varieties. 100% Arabica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePost-harvest process: \u003c\/strong\u003epulped, washed\u003c\/p\u003e\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\u003cp data-mce-fragment=\"1\"\u003eAll our coffees are shipped as whole beans\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\n\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eTell me more about Mustafa's work\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eAt some point we need to meet Mustafa Aba Keno in person. The man certainly has a lot to tell - because it was only since 2018 that he has had an export license and can thus market his coffees directly. Then Falcon Coffee, an English exporter, became aware of him. From then on, both have worked together annually on improvements. From a new pulping machine, to a moisture meter, to agronomic practices - both sides are interested in continuously improving the coffee. For us, these stories are extremely exciting. We first had his samples on our table in 2021, and the coffees were still somewhat restrained back then. In 2022 we bought from him for the first time and again this year.\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 does?\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eUnfortunately, we don't know that exactly yet - so far we haven't had direct contact with Mustafa, but have communicated through his coffees. What's interesting is this: Mustafa makes washed, honey-processed coffees as well as naturals. The Kabira filter coffee was also from him. The coffee was a natural, but tasted much lighter, almost like a honey-processed. And now we have a washed coffee that also doesn't taste \"classically washed\". It shows a caramel sweetness, the familiar floral notes, but also limey tones. A combination that we rarely encounter in washed coffees from this Jimma region.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eBecause for the first time we had the opportunity to get two microlots in different processing methods (washed and natural) from the same producer. We bought a few bags of Kabira, Mustafa's natural. We're excited to follow it on its journey and start a sensory chronicle of his coffees.\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 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 as well. We take the coffee out of the roaster in the middle of first crack and let it crack in the sieve. We like to roast washed coffees with slightly shorter development time and a touch higher final temperature.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":43617180156168,"sku":"Beshasha250g","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 Ecuador","description":"\u003ch2\u003eGiomar - Coffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eFlavor:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eNougat, hazelnut liqueur, fruity chocolate, wild berries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eBean Origin:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eSumaco Biosphere Reserve, Loreto, Orellana, Ecuador\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eProducers:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eWITOCA Cooperative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eVarieties:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eNapo Payamino, 100% Robusta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003ePost-harvest process:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003e120-hour barrel fermentation, then dried in the cherry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eCultivation philosophy:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eAgroforestry system. Using the native Chakra farming method, they avoid external inputs like fertilizers and pesticides, protecting the rainforest.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\u003cstrong\u003eAll our coffees are sold as whole beans.\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/irkPBSA7m3A?si=P9oOSmtobeNnzI5U\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eHow we prepare this coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Giomar_-_Icons.webp?v=1778221295\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eSlow pre-infusion via the vibration pump works well for this coffee. Those with the ability to influence flow or pressure can try a slow puck saturation of 12-13 seconds.\u003c\/p\u003e\n\u003cp\u003eHowever, we have achieved great results with the standard 9-bar profile. With a brew ratio of 1:2.3\/1:2.4 and an extraction time of 26-29 seconds, we get a superbly structured cup where acidity and sweetness are very harmonious. For a Robusta, this coffee actually has a very complex acidity, accompanied by a full-bodied and very smooth texture.\u003c\/p\u003e\n\u003cp\u003eThose who pull the coffee to 31-33 seconds at the same brew ratio will lose a bit of the compact structure but gain even more body and a pleasant bitterness.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Standard_9bar.webp?v=1778221316\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eThe WITOCA Cooperative specializes in unique processing methods. In addition to washed Canephoras, they produce many honeys and an increasing number of naturals—though the high humidity in the Amazon region places high demands on post-harvest processes. WITOCA can produce these naturals, coffees dried in the cherry like this one, in August and September, as there is almost no rain then. The berry-like aroma of the coffee comes from the fermentation of over 120 hours in a sealed barrel.\u003c\/p\u003e\n\u003cp\u003eThis natural process of the Canephora variety Napo Payamino impressed us. This variety is a local clone and produces very large beans. The coffee itself has a decent amount of acidity, while the intensive post-harvest process gives the coffee its berry and chocolate notes.\u003c\/p\u003e\n\u003ch2\u003eWhy did we buy this coffee?\u003c\/h2\u003e\n\u003cp\u003eGiomar Hidalgo, or simply Gio, has roasted and served coffee, and is now importing it from her home country, Ecuador. The WITOCA Cooperative in the Amazon is a small cooperative that Gio helped found. They source coffee from 13 families who all cultivate using an agroforestry system, meaning they grow between existing trees. Using the native Chakra farming method, they avoid external inputs and protect the rainforest.\u003c\/p\u003e\n\u003cp\u003eThis coffee shows, perhaps better than any other, what the often-maligned Canephora (Robusta) can taste like when the same precision and philosophy are applied as with top Arabicas. It highlights the diversity of coffee and teaches us all to re-evaluate our learned tastes.\u003c\/p\u003e\n\u003ch2\u003eHow do we roast this coffee?\u003c\/h2\u003e\n\u003cp\u003eWe roast the Napo Payamino from WITOCA as a 15kg batch—so with a bit more coffee than we would for a filter roast, but with less coffee than we roast for other complex espressos (20kg). Why? Because we prefer a faster roast for Canephoras. Canephoras contain twice as much chlorogenic acid, which splits into caffeic and quinic acid during the roasting process, which can lead to more bitterness in longer and hotter roasts. Through the short roast with a lower end temperature, we retain the naturally occurring freshness in the coffee and focus on the velvety texture.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":43619642605832,"sku":"Giomar250g","price":14.8,"currency_code":"EUR","in_stock":false}],"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":"250g","offer_id":43660891291912,"sku":"ElisaFilter","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\u003eMiramar - Espresso from El Salvador\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eImportant information:\u003c\/strong\u003e unfortunately, the Miramar is already \u003cstrong\u003esold out\u003c\/strong\u003e and will return to us with the next harvest in fall 2023. As a \u003cstrong\u003esuccessor\u003c\/strong\u003e, we now have the \u003cstrong\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" title=\"Dona Margaritha Espresso\" href=\"https:\/\/kiffeemacher.com\/products\/dona-margaritha\"\u003eDona Margaritha\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e in our assortment.\u003c\/p\u003e\n\u003cp\u003eA fruity-chocolatey espresso from Don Roberto's neighbor. Blackberries, cognac, syrupy and yet somewhat lively. Miramar is our espresso for fall. In a cappuccino, the Kaffeemacher reminds you of tiramisu. Our answer to flavored coffees.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eMiramar, Coffee Info\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted for:\u003c\/strong\u003e Espresso, Cappuccino\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e El Salvador, Palo Campana, Santa Ana Volcano\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Jaime Catota\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e Red Bourbon, Typica (100% Arabica)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e 120 hours in oxygen-free barrels, then drying in the cherry\u003c\/p\u003e\n\u003cp\u003eAll our coffees are shipped as whole beans\u003c\/p\u003e\n\u003ch2\u003eHow we would prepare the Miramar\u003c\/h2\u003e\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\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eTell me more about Miramar\u003c\/h2\u003e\n\u003cp\u003eFor everyone who still has fond memories of the Don Roberto in terms of taste, will love Miramar just the same. Miramar is a neighboring farm to 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 with\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 on its own mill.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eProductor\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efinances the Catota family's harvest interest-free and has maintained a close relationship with the family for a long time. Rodolfo from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eProductor\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003esays: \"We can't help everyone, but we're looking for producers who want long-term relationships and top quality - we're on board with that.\" And so are we.\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eProductor\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003epicks up the freshly picked cherries from Miramar each evening during the harvest. They transport them to their own drying facility, where they sort through the cherries again and then place them in airtight barrels for 120 hours. This kickstart in fermentation gives the coffee a lively acidity, as well as its clear berry notes. In combination, the coffee takes on a compote-like character that reminds us of jam. We taste blackberries and cognac, underlaid with a syrupy texture, structured by a lively, well-integrated acidity and an intense aftertaste of dark chocolate. This comes from drying the cherries over four weeks on elevated beds.\u003c\/p\u003e\n\u003ch2\u003eWhy did we buy Miramar?\u003c\/h2\u003e\n\u003cp\u003eBecause we love this type of intense, heavy naturals. The Bourbon variety brings a high base sweetness, the growing conditions with slow growth give the coffee a clear acidity. We find these intense and yet elegant naturals in El Salvador, as well as in western Honduras. We find the work of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eProductor\u003c\/em\u003e and their approach to coffee production and its challenges inspiring.\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h2\u003e\n\u003ch2\u003eHow do we roast this coffee?\u003c\/h2\u003e\n\u003cp\u003eAs a 20kg batch on our 30kg roaster. In 11:10 minutes we push the coffee through the roaster, with a development time of 1:20 minutes (12%). The fast roast allows us to retain the delicate acidity and fruity berry notes in the coffee, and the slightly higher end temperature of 192° intensifies the chocolate notes. The coffee is easy to control because it was sorted very precisely and the bean size is uniform.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","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, typically on the \u003cstrong\u003e9th or 10th\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 in our shop - instead, they 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 every week. For this subscription, we look for the gems among coffees, which are often only available in \u003cstrong\u003every small quantities\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eIn an \u003cstrong\u003eexclusive online session lasting about an hour\u003c\/strong\u003e, we brew the coffees together with you, discuss their sensory qualities, share brewing recipes, and exchange ideas so that you gain a 360° perspective on the coffee.\u003c\/p\u003e\n\u003ch2\u003eDetails\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":"250g","offer_id":58284974407944,"sku":"AbenteuerFilter250g","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/ABENTEUERABO.webp?v=1783672692"},{"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":"250g","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_57d83c1c-2671-4429-a95d-f9d7d74bf1da.webp?v=1783672643"},{"product_id":"mamy-robusta-espresso","title":"Mamy, Robusta Espresso from Guinea","description":"\u003ch2\u003eMamy - Green 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\u003eBold, 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\u003eOrigin of the beans\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 size. If you are used to our Apas Espresso, for example, a significantly finer grind setting on your grinder is 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 is 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 bit of wood come from the variety itself, but only because the coffee \u003cmeta charset=\"utf-8\"\u003ehas been sorted with extraordinary precision. The honey process, i.e., fermentation with the mucilage around the coffee bean, gives the coffee that 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 original home. 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 really made coffee production attractive for the local people. Yet, the conditions on the ground are extremely good for high-quality specialty, or simply: fine Robusta. Mamy and Relika are dedicating their energy to building up this still-young project and have \u003cmeta charset=\"utf-8\"\u003ebig 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 buy 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 was looking for support for a processing station through crowdfunding in 2020, we took part. Since then, we have been in contact with Mamy and Relika, who are pushing their projects forward 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 actually roast our slightly darker coffees at full capacity of 30kg, but this coffee is very hard - Canephoras have hard cell walls and need a lot of heat for a faster roast. Thus, we roast the coffee until just before 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 degree of roast is therefore 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":"1000 g","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 fully automatic machines","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\u003eTaste\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003eCaramel, roasted nuts, soft\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\u003eVarieties\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\u003eKaffeemacher brew coffee differently than portafilter machines. This raises the question of which coffee bean is suitable for the Kaffeemacher? With our understanding of coffee, we look for beans that bring lots of body and a rich texture. Instead of roasting the coffee very dark, we extend the roast and have developed a roast profile specifically for the Kaffeemacher. The coffees come from our friend César Marin, from whom we have been buying 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: consistently transparent sourcing of green coffee, each producer's close-to-nature production methods, 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 chose a blend to combine two attributes: lighter aromas (Peru) and a more classic aftertaste (India). César's coffee from Peru brings a soft texture and slightly floral notes. Bharath's Robusta from India gives the coffee a robust 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 the Kaffeemacher inspired us to take a different approach to roasting. Unlike an espresso for a portafilter machine, where we gradually reduce the gas supply, we increase it again in the final quarter of the roast. This allows the coffee to reach a higher final temperature during a medium roast duration, giving it 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":"250g","offer_id":44239841722632,"sku":"ElBoton250g","price":8.5,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":44239841755400,"sku":"ElBoton1kg","price":29.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/ELBOTONDE.webp?v=1783672490"},{"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\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee is currently sold out, but we plan to have it back with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePedro López makes coffees that invite you to pause and reflect. His washed microlot impressed us with its juicy, lively acidity and high level of balance. With its bright notes, the coffee reminds us of champagne, a crisp green apple, and has a pink pepper finish. We are excited to offer you this coffee as a sensory gateway into the work of Cafeología.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePedro López - Coffee Info\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted for:\u003c\/strong\u003e all common filter methods and cold brew\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e T\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eenejapa, Chiapas, Mexico\u003c\/span\u003e\u003c\/p\u003e\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\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\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\u003cp data-mce-fragment=\"1\"\u003eArrived at the roastery: February 2023\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAll our coffees are sold as whole beans.\u003c\/p\u003e\n\u003ch2\u003eBrewing recommendation Pedro López: Hario V60\u003c\/h2\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoffee amount\u003c\/td\u003e\n\u003ctd\u003e19 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal water amount\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e300 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\u003e88\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\u003e45 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\u003e2:25\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\u003e4 pours (incl. blooming) up to 45g, up to 120g, up to 200, up to 300, poured finished at 1:45\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eTell me more about Pedro López and Cafeología\u003c\/h2\u003e\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 coffee producers from the Tzotzil-Mayas, co-founding a coffee processing station with them and building bridges between two cultures, languages, and, as he puts it, “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;\"\u003eWe visited Cafeología in San Cristóbal in October 2022\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eand were able to deepen our collaboration. Pedro López is part of the Cafeología community in Tenejapa, produces according to jointly established standards, and is in close communication with the agronomist from Cafeología.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy did we buy this coffee?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBecause this coffee is the epitome of meticulous work, and because we admire Cafeología's approach. Pedro López's coffee is compelling because it is wonderfully balanced. Cafeología aims to encourage producers to focus on quality coffee. They provide monetary incentives for higher quality, thereby guaranteeing direct market access in a neglected region that is otherwise denied to many producers. In return, Cafeología commits to being present and sharing knowledge. The team around Jésus Salazar works with complete transparency and brings new impulses to a community that is largely ignored by official Mexico. More on this in the blog (see link above).\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy does the coffee taste the way it does?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe told Jésus last year that we were in the mood for a washed coffee. He and Claudia, who heads the sensory lab, sent us four samples. We chose two of them: Nelson Jimenes and Pedro López. Pedro López's coffee offers a very high-level balance between sweetness and acidity. The acidity is juicy and lively, and the flavor profile is sweet like a fresh apple. The round texture is the direct result of harvesting at the peak of ripeness. The juicy, lively acidity is supported by plenty of sweetness. The washed post-harvest process allows this acidity to shine without adding any flavors to the coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHow do we roast this coffee?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAs a 12.5kg batch on our 30kg roaster. We roast the coffee 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 roast. This prevents the temperature drop from being too steep and ensures the coffee reaches the desired final temperature.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","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;\"\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=\"font-weight: 400;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFloral aromatics, 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 chose the dry-processed coffee, which heralds the arrival of spring and brings fields of flowers 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 Details\u003c\/span\u003e\u003c\/span\u003e\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\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 we would prepare the \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Suke 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 – Natural Espresso from Ethiopia\"\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 protagonists - Tesfaye Bekele, the founder of the Suke Quto Farm, and Trabocca, one of the most innovative green coffee importers for coffee from Ethiopia. Tesfaye Bekele founded the Suke Quto Farm in 1999 to show the local residents that good coffee can be an alternative to subsistence farming. Trabocca has been working intensively with Tesfaye since 2009 and is his largest customer. A logical next step was the introduction of a living income – that is, paying the producers a salary that not only covers their cost of living but also enables them to save money. But how can Tesfaye and Trabocca prove it? With a blockchain. Every transfer of the coffee is recorded by barcode and leaves 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 buy 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 impressed us sensorially and because Tesfaye Bekele is a pioneer. To this day, the Suke Quto Farm is a guarantee for consistent, high quality. Added to this is the fact that the collaboration between Trabocca and Suke Quto has existed for so many years, and together they are setting an example that long-term partnerships in the coffee sector truly 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, like few other Ethiopian naturals, it brings this combination of floral notes, aromas of stone fruit, and melon all at once. All this with a velvety texture and a delicate acidity. The floral notes and stone fruit aromatics are inherent to the green coffee, which we know from the washed coffees from Suke Quto. The varieties likely play the biggest role here. The ripe fruit, which we taste as melon, comes about through 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 for 12:50 minutes and develop it for 1:35 minutes (12.4%). After eight minutes, we gradually reduce the energy before turning the gas down completely after one minute into the development time. In this roast, we emphasize fruity and floral notes and limit the 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 to 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":"250g","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":"250g","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\u003cdiv\u003e\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\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003eUnfortunately, this coffee is sold out, but it is planned to return with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eThe ultimate classic: Peaberries are small, round beans that did not separate during growth. This gives the roasted coffee more density, which we can feel in the texture: the coffee is truly round and soft, has the characteristic, juicy Ichamama acidity, and displays notes of blackberry jam. Basically, the coffee is just like the classic Ichamama filter coffee, but with a bit more of everything.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eIchamama coffee info\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted for: \u003c\/strong\u003eall common filter methods and cold brew\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Nyeri, Kenya\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Ichamama Cooperative\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e SL28, SL34 = 100% Arabica\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e depulped, fermented, washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eArrived at the roastery:\u003c\/strong\u003e October 2022\u003c\/p\u003e\n\u003cp\u003eAll our coffees are shipped as whole beans. \u003c\/p\u003e\n\u003ch2\u003eBrewing recommendation Ichamama PB: Hario V60\u003c\/h2\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmount of coffee\u003c\/td\u003e\n\u003ctd\u003e18 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal amount of water\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e300 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\u003e90 degrees\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\u003e50 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\u003e2:45\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\u003e4 pours (incl. blooming) up to 50g, up to 120g, up to 200g,\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eWhy does this coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eOne of the exciting side effects of a long-term partnership is that we can distinguish the flavor profile of this coffee from many others. Nevertheless, it is always surprising how different flavor notes manifest more or less from year to year. In 2014, the coffee tasted like rhubarb compote, in 2017 it was like liquid Grether's Pastilles, in 2021 blackberries dominated the aroma, and this year it is back to being more about reddish, acidic berries. \u003c\/p\u003e\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\u003ch2 data-mce-fragment=\"1\"\u003eTell me more about Ichamama\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe Kaffeemacher love story! In 2013, we visited the Ichamama Cooperative for the first time. The encounter with the people remains a fond memory, as well as with the animals – we were even served freshly slaughtered goat, among other things. In 2014, our Benjamin became Swiss Brewers Cup champion with the Ichamama. Felix participated in the Swiss Championship with the fresh 2022 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 since helped finance drying beds to alleviate the bottleneck in the drying process.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur tasting results\u003c\/span\u003e\u003c\/h2\u003e\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\u003ch2\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003c\/h2\u003e\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 during cupping, there was one 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 for the flavor.\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\u003eWe roast this coffee in 12.5kg batches in a 30kg Giesen roaster. We roast it short and crisp for 7:50 minutes with a development time of 3.4%, or just over 1 minute. We start the roast with 60% energy, throttle down 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 the energy. We have no other coffee in our range that we roast this way.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","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":"250g","offer_id":44504230199560,"sku":"EliEspinozaFilter","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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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:\/\/kiffeemacher.com\/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":"250g","offer_id":44548068933896,"sku":"DonaMariaFilter","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\u003cdiv\u003e\n\u003ch1 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIchamama - for the first time as Natural\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003eUnfortunately, this coffee has been sold out, but it is planned that it will come back to us with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe washed coffee from the Ichamama Cooperative has impressed us since 2013, and for the \u003cstrong\u003efirst time\u003c\/strong\u003e they have made a \u003cstrong\u003eNatural\u003c\/strong\u003e for us and a friendly roastery. A \u003cstrong\u003eberry-silky filter coffee with notes of blackberries, butter biscuit and vanilla\u003c\/strong\u003e. Different, yet familiar, the coffee unites two worlds - the liveliness of a washed coffee and the silky-sweet character of a natural.\u003c\/p\u003e\n\u003ch2\u003eIchamama Coffee Info\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted for:\u003c\/strong\u003e all common filter methods such as: pour-over, AeroPress, French Press and Cold Brew\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eNyeri, Kenya\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Ichamama Cooperative\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e SL28, SL34. 100% Arabica\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e\u003cspan\u003e dried in the cherry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eArrived at the roastery:\u003c\/strong\u003e\u003cspan\u003e July 2023\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAll our coffees are shipped as whole beans.\u003c\/p\u003e\n\u003ch2\u003eBrewing Recommendation Ichamama V60\u003c\/h2\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoffee amount\u003c\/td\u003e\n\u003ctd\u003e18\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal water amount\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e300 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\u003e92 degrees\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\u003e50 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\u003e2:40\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\u003e4 pours (incl. blooming) to 50g, to 120g, to 210g, to 300\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eTell me more about Ichamama\u003c\/h2\u003e\n\u003cp\u003eThe Kaffeemacher love story! In 2013, we visited the Ichamama Cooperative for the first time. Our encounter with the people has stayed with us, as have the animals - we even got to eat a freshly slaughtered goat. In 2014, our Benjamin won the Ichamama Swiss Championship in the Brewers Cup. Felix competed in the Swiss Championship in October 2022 with the fresh harvest and received top marks for the coffee. Since 2013, we have been in contact with the producers and buy their coffee year after year. In the meantime, we have co-financed drying beds to help ease the bottleneck of the drying process.\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\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 roughly as you might expect: The coffees from Ichamama bring a bright, juicy berry note year after year, with a medium body and a tea-like texture. The dry\u003cspan\u003e \u003c\/span\u003epost-harvest process gives the coffee a bit more weight and adds a silky sweetness that makes the coffee a charmer.\u003c\/p\u003e\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\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBecause it's so interesting to see how a different flavor profile can result from the same cherries, depending on the post-harvest process. And because the coffee is a novelty for Kenya: \"naturals\" don't exist in the Kenyan coffee tradition. Coffees that are dried in the cherry are called \u003cem\u003embunis\u003c\/em\u003e and are considered inferior coffees not intended for export. A shift in mindset is occurring very gradually, as more dry-processed coffees go into export.\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 as a 12.5kg batch in a 30kg Giesen roaster for 8 minutes with a development time of 40 seconds. We enter the roast at 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\u003c\/div\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","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 coffee 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\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003eUnfortunately, this coffee has run out, but it is planned that it will return to us with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eA lushly fruity-floral filter coffee from our farm in Nicaragua. The intense fermentation gives the coffee notes of magnolias, cherry-chocolate, oranges, and more - seek and ye shall find. The coffee develops over the temperature curve and remains exciting. Maracaturas are native to the Dipilto region and with their large beans are among our favorites.\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eLos Cheles - Green Coffee Info\u003c\/h2\u003e\n\u003cp\u003eOrigin: Dipilto, Nicaragua\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers: Finca Santa Rita and Finca Las Nubes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVarieties: Maracaturra\u003c\/p\u003e\n\u003cp\u003ePost-harvest process: fermented in barrels for 10 days, then dried in the cherry\u003c\/p\u003e\n\u003cp\u003eArrived at the roastery: July 2023\u003c\/p\u003e\n\u003cp\u003eRoasted for\u003cstrong\u003e: \u003c\/strong\u003eFilter, Cold Brew\u003c\/p\u003e\n\u003ch2\u003eTell me more about Los Cheles\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWhen we took over Finca Santa Rita in 2017, we divided the farm into different zones, so-called lots. Based on the topography, or on the majority of varieties planted. We named the lots after the previous owners of the farm, such as Don Zotomayor or Do\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eña Margarita. \"Los Cheles\" means: the fair-skinned ones, the whites - and that would be us. In Central America, you are often called Chele\/Chelito as a European, which corresponds to 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\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\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 because the tree is tall and wide. On the other hand, it's the beans that are twice as large as the Caturras. Their flavor character, at least in the border region of Nicaragua and Honduras, repeatedly shows distinct notes of \"orange\" - be it clementines or oranges. A floral and tea-like character is inherent to them. In this special fermentation in barrels under anaerobic conditions, lushly fruity notes develop that pair themselves with the floral character.\u003c\/span\u003e\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 as a 12.5kg batch in a 30kg Giesen roaster for 9 minutes with a development time of 45 seconds. We enter the roast at 50% energy and remain stable with the gas until 6:30, only then do we reduce to 30%, before we apply minimal energy in the last minute. The large beans require a lot of energy especially in the second half, so the coffee develops well in a short roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eRead coffee details in Beanconqueror\u003c\/h3\u003e\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":"250g","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 all gone, but it is planned that it will come back to us 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 this coffee a soft, fuller texture than we usually find in coffee. The distinctive acidity of the \"Marcala coffee\" is slightly reduced through the post-harvest process, so Napo's espresso stands out with a great sweet-acid 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;\"\u003eVarieties:\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 lots 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 brew 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 unfold, 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 pioneers in coffee cultivation in Honduras 30 years ago. The focus of the work at 18 Conejo 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 also includes the production of their own fertilizer, which makes producers less dependent on market fluctuations. Napo runs the family's own 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 tries 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 buy 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 how coffees from Marcala can also taste. Most coffees from Marcala are washed, as are the coffees 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 honeys\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e  are particularly rare – drying with a lot of mucilage on the seed. Napo continually refines the process and this year was in exchange 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 this coffee a soft, fuller texture than we usually find in coffee. The distinctive acidity of the \"Marcala coffee\" is slightly reduced through the post-harvest process, so Napo's espresso stands out with a great sweet-acid 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. In 11:40 minutes we roast the coffee through and develop it for 1:45 minutes (15%). After eight minutes we gradually reduce the energy before we completely cut the gas after 1 minute in 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":"250g","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\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 sold out, 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=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn eastern Mexico, in Córdoba, two sisters run a fourth-generation family ranch. For a few years now, they have been specializing in direct relationships with roasteries, creating new markets and opportunities, and advocating for specialty Robusta. The precise fermentation of this coffee gives it a light fruitiness that reminds us of rhubarb, a soft texture, and notes of cashew and malt.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\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\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMelisa - Coffee Info \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\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=\"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\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\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 (specific variety unknown)\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;\"\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;\"\u003e Fermented for 5 days in barrels, then dried in the cherry\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;\"\u003eArrived at the roastery:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e October 2023\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 Melisa\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\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\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\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eActually, the plan for sisters Melisa and Jimena was quite different from taking over a ranch – Melisa studied architecture and moved to Switzerland. Jimena studied agricultural science in Mexico and, after graduating, decided to take over the family business together with Melisa. Family ties can mean motivation and obstacles, but also commitment and pride. Melisa and Jimena witnessed firsthand how challenging the last 20 years have been. They experienced the hopes and the pain, and saw that in Mexico, it is time for young women to make a mark in a male-dominated field. Today, Rancho San Felipe is led by the two sisters in its fourth generation. Their father, Adrián, focused the ranch on 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\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 the coffee taste the way it does?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\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, removing the unripe and dry ones. Then, they 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 enhanced during fermentation. The coffee is carried by its texture, possesses the classic intensity of a Robusta, a delicate acidity, and a fine fruitiness, with barely noticeable bitterness.\u003c\/span\u003e\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;\"\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMainly for two reasons: First, because we admire the work of Melisa and Jimena, how they found their own way as young women in a male-dominated field and are thereby breaking new ground. Second, 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 over quality. It is not easy to win producers over for quality production, which is why the work of Melisa and Jimena is to be valued even more highly, because they are accomplishing exactly that.\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 do we roast these coffees?\u003c\/span\u003e\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;\"\u003eWe roast the coffee from Rancho San Felipe in 15kg batches, so with a bit more coffee than we would roast for a filter coffee, but with less coffee than we roast for other complex espressos (20kg). Why? Because we prefer a fast roast for Canephoras. Canephoras contain twice as much chlorogenic acid, which splits into caffeic and quinic acid during the roasting process, which can lead to more bitterness in longer and hotter roasts. Through the short roast with a lower end 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:\/\/kiffeemacher.com\/en\/collections\/kaffee-sortiment.oembed","provider":"kiffeemacher.com","version":"1.0","type":"link"}