{"product_id":"yulieth","title":"Yulieth, espresso from Colombia","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eYulieth - Coffee Info\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBlood orange, kumquat, easy-drinking\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\u003ePalestina, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYulieth and Gerson Mora, Villa Pastora\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePink Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003edepulped, fermented for 30 hours, then washed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAll our coffees are sold as whole beans.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow we brew this coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Rezept_Yulieth_-_Icons.webp?v=1774507633\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA truly beautiful orange-fruity, floral, and enlivening espresso that creates a heavenly balance of sweetness and acidity with the flow profile. Definitely let it cool down a little to get the full impact of this balance!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe standard 9-bar profile impresses us with a slightly larger brew ratio of 1:2.5 (almost 1:2.6), using 19.5g in. Michel's gut feeling to use slightly less coffee than the 20g usually standard for light roasts didn't let him down. At 20g, the very high and drinkable acidity almost tips over into sourness. Definitely give it a try! We like the cup best with an extraction time of 27-31 seconds. The aroma is reminiscent of a meadow of spring flowers, with added notes of dried oranges and apricots in the taste. The structure of the coffee is extracted so precisely, with the base flavors in harmony with the creamy texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe flow profile takes this sweetness-acidity balance to a whole new level. The aromas and flavors are less floral and all the more stone-fruity. The extremely high fruit sweetness reminds us of very ripe apricots, even apricot jam. The acidity is like that of a ripe lemon, so also sweet. Here too, definitely let the cup cool down so that the interplay of the base flavors can present itself even better.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy does the coffee taste the way it does?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis coffee comes from Huila in Colombia, more precisely from the municipality of Palestina, at an altitude of 1,680 meters. The Pink Bourbon variety is grown here.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe coffee plants grow under shade trees such as Guayabo, Guamo, Caímo, banana or plantain plants, citrus trees, and eucalyptus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe cherries are hand-picked and then passed through a flotation system to remove low-density beans and defects. They are then depulped and fermented for 30 hours. Afterwards, they dry for 15 days under optimal conditions in drying facilities.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy did we buy this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Villa Pastora farm was founded in the 1980s by Pastora Anacona, Yulieth and Gerson's grandmother. She planted the first coffee trees, laying the foundation for a family tradition that is now in its third generation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe family farm stands for the hard work and dedication of the Mora Ortega family, who specialize in producing differentiated and high-quality coffees. Álvaro Mora, Yulieth's father, played a central role in continuing and expanding the legacy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe farm employs about eight people from the region and supports other coffee producers by offering advice on post-harvest processes. In addition, the family buys coffee cherries from neighbors to process them carefully.\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 20kg batches on our 30kg Giesen roaster. With a total roast time of 11:50 and a development time of 1:46 minutes, we bring the coffee into the first crack at 10:04 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe roast starts at a charge temperature of 187.2°C and ends at 190.2°C. During the first phase, we use high energy to guide the coffee stably through the drying phase.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter the first crack, we reduce the energy step by step and let the coffee develop in a controlled manner. The development time percentage is 14.9%.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":54228367540488,"sku":"Yulieth250g","price":14.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/YULIETH.webp?v=1783672938","url":"https:\/\/kiffeemacher.com\/en\/products\/yulieth","provider":"kiffeemacher.com","version":"1.0","type":"link"}