{"product_id":"dona-margarita","title":"Doña Margarita, Espresso from Nicaragua","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eDoña Margarita - Coffee Info\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv dir=\"ltr\" align=\"left\"\u003e\n\u003ctable style=\"width: 99.9124%; height: 217.162px;\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 24.0642%;\"\u003e \u003ccol style=\"width: 75.0446%;\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 0px;\"\u003e\n\u003ctd style=\"height: 0px;\"\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 0px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 55.1915px;\"\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOrigin of the beans:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFinca Santa Rita and Friends, Dipilto, Nicaragua\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProducers:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eClaudia Lobo from Bridazul\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVarieties:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCaturra, Catuaí, Catimor\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 55.1915px;\"\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePost-harvest process:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFermentation of cherries in a cold room, followed by natural drying\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 0px;\"\u003e\n\u003ctd style=\"height: 0px;\"\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 0px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd colspan=\"2\" style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003eAll our coffees are sold as whole beans.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eHow we brew this coffee\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Brewing recommendation\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Dona_Margarita_-_Icons.webp?v=1770269388\"\u003e\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Steckbrief_Rezept_Dona_Margarita.webp?v=1770269569\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe complexity of this coffee leaves plenty of room for experimentation during extraction. However, the standard 9-bar profile is absolutely convincing and performs at least as well as, if not better than, a flow profile. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe standard 9-bar profile at a brew ratio of 1:2.1 and 28 seconds produces a cup with real power and vibrant acidity. The loud and lively acidity is perfectly balanced by the sweetness. A slightly longer extraction dampens the acidity more, shifting the flavor profile from red currants, passion fruit, and subtle floral notes towards fruity chocolate, magnolia, and tropical fruits. This cup emphasizes a heavy, dense body. For a vibration pump, the extraction time increases by 2–3 seconds. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis time, we didn't quite reach our ideal taste with the flow profile, which will be a relief for those without the possibility of adjustable pressure and flow profiles. While we do get an incredibly elegant cup, we are missing a little of the punch and, consequently, the characteristic nature of this coffee. We start with a slightly longer pre-infusion of 9 seconds at a regulated flow of 4ml\/sec. We then continue brewing at 8.5 bar. We stop the extraction at 26–28 seconds. \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 cherries are filled into barrels and stored for two weeks. This intensive yet extremely controlled fermentation enhances the lush fruit notes. Afterwards, the cherries are dried on breathable raised beds in thin layers. This slows down the fermentation, allowing the coffee to retain its clear notes. This flavor profile is not standard, but rather the result of painstaking, detail-oriented work by people who are always looking for new ways to make coffee even better.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy did we source this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe share a long friendship and partnership with Claudia from Bridazul. Together, we have experimented, innovated, changed, improved, and achieved a great deal. This coffee is infused with heart, passion, and tireless trial and improvement. It is a testament to modern coffee farming and perfectly reflects how coffee quality can be brought to the highest level through precise work from harvest to processing to drying. These wild aromas and lively acids, supported by sweetness and a creamy body, stand far apart from the average coffee quality from the region, and even from the rest of the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe roast the coffee in 20kg batches on our 30kg Giesen roaster. With a total roast time of 11:50 and a development time of 1:30 minutes, we bring the coffee quickly to the first crack and develop it slightly longer than usual. This intensifies the balance between sweetness and acidity. Since these are beans from different farms and we strive for uniform roasting of all beans, this roast is one of the few that we roast with increasing airflow. This allows us to distribute the hot air evenly and roast the beans more uniformly.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":50261024211208,"sku":"DonaMargarita250g","price":14.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/PackshotDonaMargarita.webp?v=1770287146","url":"https:\/\/kiffeemacher.com\/en\/products\/dona-margarita","provider":"kiffeemacher.com","version":"1.0","type":"link"}