{"title":"Stove jug","description":"\u003cp\u003e\u003cstrong\u003eThe perfect coffee for your moka pot, Naturbohne aroma experience\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur coffee beans are ideal for preparation in a stovetop moka pot (moka pot) and provide an intense, full-bodied enjoyment.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal grind:\u003c\/strong\u003e Fine to medium grind size for perfect extraction without bitterness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBold roast:\u003c\/strong\u003e Carefully roasted for the ideal balance between acidity and sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelicate crema:\u003c\/strong\u003e Special roasting and grind size promote a rounded crema.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow acidity and full-bodied:\u003c\/strong\u003e Stomach-friendly and aromatic, ideal for daily enjoyment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOrganic or Demeter-certified, free from chemical additives and residue-tested in Germany, sustainably grown and fairly traded.\u003c\/p\u003e","products":[{"product_id":"bio-espresso-andenperle","title":"Andenperle Bio Espresso aus Peru, Villa Rica","description":"\u003ch3\u003eAndenperle: Organic Espresso from Villa Rica, Peru\u003c\/h3\u003e\n\u003cp\u003eMild and nutty on the palate, with almond and caramel, followed by a delicate citrus note. The body is medium and smooth, the acidity clearly perceptible without dominating the nutty profile. An espresso that does not disappear even with plenty of milk and still lacks sharp acid peaks.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe stated flavors are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eGood for you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003edrink a lot of milk-based drinks and are looking for an espresso that does not disappear in a cappuccino\u003c\/li\u003e\n\u003cli\u003elike nutty and caramel notes, with clarity rather than heaviness\u003c\/li\u003e\n\u003cli\u003eare bored of classically chocolatey espressos but do not want a fruit bomb\u003c\/li\u003e\n\u003cli\u003ewant to know who grew your coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot a match for you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ecome from a Brazilian espresso and are used to lots of body, cocoa and almost no acidity. Then choose Hornisgrinde\u003c\/li\u003e\n\u003cli\u003edo not want any perceptible acidity. Andenperle has it, intentionally\u003c\/li\u003e\n\u003cli\u003eare looking for a very dark, smoky Italian-style roast\u003c\/li\u003e\n\u003cli\u003emostly drink filter coffee. Then Sonnental is the suitable roast of the same bean\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere Andenperle sits in the range\u003c\/h3\u003e\n\u003cp\u003eClearer and lighter than a heavy Brazil espresso, but clearly more classic than a fruity Ethiopian. If you have so far drunk chocolatey, heavy espressos, Andenperle is a change: less body, more clarity, a noticeable acidity. Those looking for exactly that will stick with it.\u003c\/p\u003e\n\n\u003ch3\u003eThe same bean, two roasts\u003c\/h3\u003e\n\u003cp\u003eAndenperle and our Sonnental come from the same region and the same cooperative. The difference is in the roast: Andenperle is a medium-strong espresso roast with more body and caramel sweetness, Sonnental is roasted lighter and designed for filter coffee. Same families, same altitude, two different cups.\u003c\/p\u003e\n\n\u003ch3\u003eOur base recipes\u003c\/h3\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine · \u003cstrong\u003eDose:\u003c\/strong\u003e 16 to 18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2 to 1:2.3, that is 16 g in 36 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 28 to 32 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe yield is given in grams, not in milliliters, because the crema distorts the volume. If the espresso runs faster than 28 seconds and tastes thin: grind finer. If it takes longer than 32 seconds and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eCappuccino and Flat White\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: 36 g espresso with 120 ml milk\u003c\/li\u003e\n\u003cli\u003eFlat White: 36 g espresso with 150 ml milk\u003c\/li\u003e\n\u003cli\u003eFroth milk to about 60 °C, microfoam rather than airy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium to high, temperature medium\u003c\/li\u003e\n\u003cli\u003eGrind size fine to medium-fine, depending on the machine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, 15 to 18 g in the filter basket, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater up to the safety valve, medium heat, remove from the stove as soon as it starts to gurgle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideally soft to medium-hard water. With very hard tap water over 14 °dH the coffee tastes flatter and the caramel sweetness is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and optimal window:\u003c\/strong\u003e The roast date is printed on every bag. After 10 to 14 days of resting time sweetness and body are at their peak, after that the coffee remains aromatic for around four months. Your bag will only be filled immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePeru · Pasco · Oxapampa · Villa Rica.\u003c\/strong\u003e Not the dry Andean highlands, but the central Peruvian montane rainforest on the eastern flank of the Andes, right in the middle of the UNESCO Oxapampa-Ashaninka-Yanesha Biosphere Reserve.\u003c\/p\u003e\n\u003cp\u003eAndenperle is grown by members of the indigenous Yanesha community, one of the oldest indigenous peoples of Peru. In the cooperative CEPRO Yanesha 141 coffee farmers from seven villages pool their harvests, 43 of them women. Together they reach volumes and quality standards that individual families could not assert on the world market. Each cherry is hand-selected and processed using the washed method. This step is the reason for the clarity that distinguishes Andenperle from heavier espressos.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooperative:\u003c\/strong\u003e CEPRO Yanesha, 141 coffee farmers from seven villages, 43 of them women\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e Caturra, Catimor, Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed (Fully Washed)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,200 to 1,800 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e August 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, control body DE-ÖKO-007, Non-EU agriculture. The cooperative is additionally Fairtrade certified (FLO-ID 34607)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003ch4\u003eWhat is the difference between Andenperle and Sonnental?\u003c\/h4\u003e\n\u003cp\u003eThe roast, not the bean. Both come from Villa Rica from the same cooperative. Andenperle is a medium-strong espresso roast with more body and caramel sweetness. Sonnental is roasted lighter and designed for filter coffee.\u003c\/p\u003e\n\u003ch4\u003eDoes Andenperle have acidity?\u003c\/h4\u003e\n\u003cp\u003eYes, a fine and perceptible one. It gives the espresso clarity without dominating the nutty profile. If you come from a Brazilian espresso, you will notice it clearly. Those who want as little acidity as possible are better served with Hornisgrinde.\u003c\/p\u003e\n\u003ch4\u003eIs Andenperle suitable for cappuccino?\u003c\/h4\u003e\n\u003cp\u003eYes, it is made for that. Almond and caramel carry the milk without the espresso disappearing. Cappuccino: 36 g espresso with 120 ml milk. Flat White: 36 g with 150 ml.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e16 g in the double basket, 36 g in the cup, 28 to 32 seconds, 94 °C. That corresponds to a brew ratio of 1:2 to 1:2.3. The yield is given in grams, not in milliliters. Adjust time via grind size, not dose.\u003c\/p\u003e\n\u003ch4\u003eIs Andenperle Fairtrade?\u003c\/h4\u003e\n\u003cp\u003eThe cooperative CEPRO Yanesha is organic and Fairtrade certified and listed under FLO-ID 34607. This information refers to the cooperative as the producing organization.\u003c\/p\u003e\n\u003ch4\u003eIs Andenperle organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body DE-ÖKO-007, Non-EU agriculture.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eWe only fill your bag immediately before shipping, the roast date is printed on the pack. Recommended resting time: 10 to 14 days. Our recommended consumption window is around four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Andenperle and Sonnental?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The roast, not the bean. Both come from Villa Rica from the same cooperative. Andenperle is a medium-strong espresso roast with more body and caramel sweetness. Sonnental is roasted lighter and designed for filter coffee.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Andenperle have acidity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, a fine and perceptible one. It gives the espresso clarity without dominating the nutty profile. Those coming from a Brazilian espresso will notice it clearly. Those who want as little acidity as possible are better served with Hornisgrinde.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Andenperle suitable for cappuccino?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, it is made for that. Almond and caramel carry the milk without the espresso disappearing. Cappuccino: 36 g espresso with 120 ml milk. 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EU organic certified, control body DE-ÖKO-007, Non-EU agriculture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We only fill your bag immediately before shipping, the roast date is printed on the pack. Recommended resting time: 10 to 14 days. The recommended consumption window is around four months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":48645639373065,"sku":"ANDP250","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":49112694489353,"sku":"ANDP250-FP","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for filter coffee machine","offer_id":49112694522121,"sku":"ANDP250-FI","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ ground for stovetop moka pot","offer_id":49112694554889,"sku":"ANDP250-HK","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":49112694587657,"sku":"ANDP250-ST","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":48645639405833,"sku":"ANDP500","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":49112694620425,"sku":"ANDP500-FP","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for filter coffee machine","offer_id":49112694653193,"sku":"ANDP500-FI","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ ground for stovetop moka pot","offer_id":49112694685961,"sku":"ANDP500-HK","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":49112694718729,"sku":"ANDP500-ST","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56772552720649,"sku":"ANDP1000","price":36.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57364387823881,"sku":"ANDP1000-FP","price":36.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for filter coffee machine","offer_id":57364387856649,"sku":"ANDP1000-FI","price":36.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ ground for stovetop moka pot","offer_id":57364387889417,"sku":"ANDP1000-HK","price":36.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57364387922185,"sku":"ANDP1000-ST","price":36.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/Naturbohne-Andenperle-Pack12_234e080b-2380-436d-8045-657836edb5c4.jpg?v=1773188128"},{"product_id":"hochlandblute","title":"Hochlandblüte Organic Coffee Ethiopia Sidamo, Washed","description":"\u003ch3\u003eHochlandblüte: organic coffee from Ethiopia, Sidamo, washed\u003c\/h3\u003e\n\u003cp\u003eFloral on the first sip, followed by bright fruit with notes of red berries and cherry, finishing clear and sweet. A washed Ethiopian that lets the aromas stand individually instead of merging them into a compote.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned aromas are natural flavor associations from green coffee and roasting. Nothing is added to the coffee, in particular no fruit or floral flavorings.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eGoes well with you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou like a clear, floral coffee in which the flavors are individually discernible\u003c\/li\u003e\n\u003cli\u003eyou drink filter coffee and like to work with recipes\u003c\/li\u003e\n\u003cli\u003eyou are looking for a modern, light espresso instead of a dark Italian roast\u003c\/li\u003e\n\u003cli\u003eyou want to know which village your coffee comes from\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoes not suit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou are used to a strong, dark, chocolatey espresso. Then choose Hornisgrinde\u003c\/li\u003e\n\u003cli\u003eyou want full fruity power, blueberry and cherry compote. Then take Hochlandjuwel, our natural from Guji\u003c\/li\u003e\n\u003cli\u003eyou pull large cups from the automatic machine. A washed Ethiopian tends to be thin in that case; here a shorter cup or a stronger setting is worthwhile\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eTwo Ethiopians, two characters\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHochlandblüte, washed, Sidamo:\u003c\/strong\u003e clear, floral, clean. If you want to taste flavors individually.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHochlandjuwel, natural, Guji:\u003c\/strong\u003e wild, berry-forward, intense. If you want fruit power.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat washed means\u003c\/h3\u003e\n\u003cp\u003eIn washed processing the pulp is removed before drying. Instead of the wild fruitiness of a natural you get clarity: the aromas stand individually, not as a compote.\u003c\/p\u003e\n\n\u003ch3\u003eWhy altitude matters here\u003c\/h3\u003e\n\u003cp\u003eDaye Bensa's farm lies at 1,900 to 2,200 meters. The cherries of the affiliated outgrower families come from even higher on the mountain, up to 2,400 meters. The higher the altitude, the more slowly the cherry ripens, and the more time it has to build sweetness and complexity.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003ePour-over, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16, i.e. 20 g to 320 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium · \u003cstrong\u003eWater:\u003c\/strong\u003e 93–94 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarget time:\u003c\/strong\u003e 2:30 to 3:15 minutes total brew time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTime is more important than the number on the grinder. If the V60 runs through in under 2:30, grind finer. If it takes longer than 3:15, grind coarser.\u003c\/p\u003e\n\u003ch4\u003eEspresso machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew ratio:\u003c\/strong\u003e 1:2 to 1:2.5 (18 g into 36–45 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 27–30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 93–94 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReference setup:\u003c\/strong\u003e La Marzocco Linea Mini, Mazzer Philos\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe output is given in grams, not in milliliters, because the crema distorts the volume. Too fast and thin: grind finer. Thick and bitter: grind coarser.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideally soft water with low carbonate hardness, our reference is about 4 °dH total hardness. Hard tap water mutes the floral clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and enjoyment window:\u003c\/strong\u003e The roast date is printed on every bag. After 10 to 14 days of resting time the profile is on point, afterwards the coffee remains aromatic for around four months. Your bag will only be filled immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia · Sidamo · Bensa-Distrikt · village Shantawene.\u003c\/strong\u003e Since 2020 the regional state is officially called Sidama. In the green coffee trade Sidamo remains the usual designation, and the coffee is traded under that name.\u003c\/p\u003e\n\u003cp\u003eThe coffee comes from Daye Bensa Coffee, founded in 2006 by the brothers Asefa and Mulugeta Dukamo. Mulugeta's task from the beginning was to build and expand the washing stations, i.e. precisely the processing step to which this coffee owes its clarity. In addition to the farm itself, outgrower families from Shantawene, Karamo and Bombe deliver their cherries to the washing stations. In Shantawene the majority of people work in coffee cultivation, including many women.\u003c\/p\u003e\n\u003cp\u003eA Shantawene lot from this farm placed 7th in 2020 at the Cup of Excellence in Ethiopia among more than 1,400 submitted coffees. \u003cem\u003eThe award applies to a competition lot from 2020, not to our batch. It shows the level at which work is done there.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Heirloom, Ethiopian landrace varieties\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed, Washed G1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e farm 1,900 to 2,200 m, outgrowers up to 2,400 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2025, current harvest 2025\/26\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping score:\u003c\/strong\u003e 85 out of 100 (specialty range from 80 according to SCA standard)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, control body DE-ÖKO-007, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eWhat is the difference to Hochlandjuwel?\u003c\/h4\u003e\n\u003cp\u003eThe processing. Hochlandblüte is washed: clear, floral, the aromas stand individually. Hochlandjuwel is a natural from Guji: wild, berry-forward, intense. Both are Ethiopian Omniroasts, but they taste distinctly different.\u003c\/p\u003e\n\u003ch4\u003eIs the region called Sidamo or Sidama now?\u003c\/h4\u003e\n\u003cp\u003eBoth are in use. Sidama has been the name of the autonomous regional state since 2020. In the green coffee trade Sidamo is still customary, and the trading region is not geographically identical with the current regional state. We write Sidamo because the coffee is traded under that name.\u003c\/p\u003e\n\u003ch4\u003eIs Hochlandblüte acidic?\u003c\/h4\u003e\n\u003cp\u003eIt has a medium, clearly integrated acidity. No sharp peak, but noticeable. That is how a washed Ethiopian tastes. If you are looking for low-acidity coffee, Hornisgrinde is the right choice.\u003c\/p\u003e\n\u003ch4\u003eWhich filter recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003eV60 with 20 g to 320 g water, i.e. 1:16, grind size medium, water 93 to 94 °C. The goal is a total brew time of 2:30 to 3:15 minutes. If it runs faster, grind finer; if it runs slower, grind coarser.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e18 g in the double basket, 36 to 45 g in the cup, 27 to 30 seconds, 93 to 94 °C. That corresponds to a brew ratio of 1:2 to 1:2.5. It will be a modern, light espresso, not a dark Italian roast.\u003c\/p\u003e\n\u003ch4\u003eIs Hochlandblüte organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body DE-ÖKO-007, non-EU agriculture.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eYour bag will only be filled immediately before shipping, the roast date is printed on the pack. Recommended resting time: 10 to 14 days. Our recommended enjoyment window is around four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Hochlandblüte and Hochlandjuwel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The processing. Hochlandblüte is washed: clear, floral, the aromas stand individually. Hochlandjuwel is a natural from Guji: wild, berry-forward, intense. Both are Ethiopian Omniroasts, but they taste distinctly different.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the region Sidamo or Sidama?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both are in use. Sidama has been the name of the autonomous regional state since 2020. In the green coffee trade Sidamo is still customary, and the trading region is not geographically identical with the current regional state. Naturbohne writes Sidamo because the coffee is traded under that name.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Hochlandblüte acidic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It has a medium, clearly integrated acidity. No sharp peak, but noticeable. That is how a washed Ethiopian tastes. If you are looking for low-acidity coffee, Hornisgrinde is the better choice.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which filter recipe do you recommend for Hochlandblüte?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"V60 with 20 g to 320 g water, i.e. 1:16, grind size medium, water 93 to 94 degrees Celsius. The goal is a total brew time of 2:30 to 3:15 minutes. If it runs faster, grind finer; if it runs slower, grind coarser.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Hochlandblüte?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"18 g in the double basket, 36 to 45 g in the cup, 27 to 30 seconds, 93 to 94 degrees Celsius. That corresponds to a brew ratio of 1:2 to 1:2.5. It will be a modern, light espresso, not a dark Italian roast.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Hochlandblüte organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, control body DE-ÖKO-007, non-EU agriculture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Your bag will only be filled immediately before shipping, the roast date is printed on the pack. Recommended resting time: 10 to 14 days. The recommended enjoyment window is around four months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":48686788116745,"sku":"HBLU250","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":49150188683529,"sku":"HBLU250-FP","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":49150188716297,"sku":"HBLU250-FI","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":49150188749065,"sku":"HBLU250-HK","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":49150188781833,"sku":"HBLU250-ST","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":48686788149513,"sku":"HBLU500","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":49150188814601,"sku":"HBLU500-FP","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":49150188847369,"sku":"HBLU500-FI","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":49150188880137,"sku":"HBLU500-HK","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":49150188912905,"sku":"HBLU500-ST","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56772539646217,"sku":"HBLU1000","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57364387954953,"sku":"HBLU1000-FP","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":57364387987721,"sku":"HBLU1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57364388020489,"sku":"HBLU1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57364388053257,"sku":"HBLU1000-ST","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/Naturbohne-Hochlandbluete-Front2_be177b65-056f-4c8b-8793-60b32a13fa54.jpg?v=1740611067"},{"product_id":"bio-espresso-vesuv-kaffeebohnen","title":"Vesuv Organic Espresso Blend, Arabica and Robusta","description":"\u003ch3\u003eVesuv: Organic Espresso Blend, Arabica and Canephora\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIntense. Spicy. Powerful.\u003c\/strong\u003e Vesuv is our darkest espresso. A 50\/50 blend of Arabica and Canephora, roasted in an Italian-inspired dark style, with dense crema and a chocolatey, spicy body.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe flavors mentioned are natural taste associations from origin and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eThe Canephora share is intentional\u003c\/h3\u003e\n\u003cp\u003eFifty percent Canephora, often called Robusta, is not a cost-saving measure for us but a recipe decision. Canephora brings body, a dense and stable crema and a spicy depth that pure Arabica does not provide. That is exactly why Italian bars traditionally work with a high Canephora share.\u003c\/p\u003e\n\u003cp\u003eA factual note: Canephora naturally contains more caffeine than Arabica. Vesuv is therefore our most caffeinated coffee.\u003c\/p\u003e\n\n\u003ch4\u003eSuits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003elike a strong, dark espresso in the Italian style\u003c\/li\u003e\n\u003cli\u003ewant lots of body and a dense crema\u003c\/li\u003e\n\u003cli\u003eprepare espresso, moka or strong milk drinks\u003c\/li\u003e\n\u003cli\u003eare looking for low acidity in your espresso\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoes not suit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eprefer light, fruity specialty coffees. Then Hochlandblüte or Hochlandjuwel are the better choice\u003c\/li\u003e\n\u003cli\u003eprepare filter coffee, V60 or AeroPress. Vesuv is not made for that\u003c\/li\u003e\n\u003cli\u003eare looking for a milder everyday espresso. Then Hornisgrinde or Hausblend N° 1 fit better\u003c\/li\u003e\n\u003cli\u003ewatch your caffeine intake\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine · \u003cstrong\u003eDose:\u003c\/strong\u003e 18 to 20 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2, i.e. 18 g to 36 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 25 to 30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 92 to 93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe temperature is deliberately a little lower than for our lighter roasts. Dark beans release bitter compounds faster, 92 to 93 °C keeps the sweetness in the foreground. The yield is given in grams, not milliliters, because the dense crema greatly distorts the volume.\u003c\/p\u003e\n\u003cp\u003eIf the espresso runs faster than 25 seconds and tastes thin: grind finer. If it takes longer than 30 seconds and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eCappuccino and Flat White\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: 36 g espresso to 120 ml milk\u003c\/li\u003e\n\u003cli\u003eFlat White: 36 g espresso to 150 ml milk\u003c\/li\u003e\n\u003cli\u003eSteam milk to about 60 °C, microfoam rather than airy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium to high, temperature medium\u003c\/li\u003e\n\u003cli\u003eGrind size fine to medium-fine, depending on the machine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, loosely fill and level the filter, do not tamp. The amount depends on the pot size, for a three-cup pot it is about 15 to 18 g\u003c\/li\u003e\n\u003cli\u003eWater to the safety valve, medium heat, remove from the stove as soon as it hisses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideally soft to moderately hard water. With very hard tap water over 14 °dH the espresso tastes flatter and the chocolate note is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and optimal enjoyment window:\u003c\/strong\u003e The roast date is printed on every package. After 10 to 14 days of resting time body and crema are at their best, after that the coffee remains aromatic for about four months. Your bag will be filled only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eVesuv combines green coffees from three growing regions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazil, Cerrado:\u003c\/strong\u003e caramel-chocolate base\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEthiopia, Guji:\u003c\/strong\u003e fine fruit nuances and complexity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndia, Kerala:\u003c\/strong\u003e spicy power and dense body\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 50 % Arabica, 50 % Canephora, both organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Natural and Fully Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e from 800 m, depending on the component\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e September 2025 to January 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e traditional drum roasting, dark, Italian-inspired\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, control body DE-ÖKO-007, Non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eVesuv is EU organic certified. That means cultivation without synthetic chemical pesticides and fertilizers, controlled according to the requirements of the EU organic regulation.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eWhy does Vesuv contain 50 percent Robusta?\u003c\/h4\u003e\n\u003cp\u003eBecause it makes the product. Canephora, colloquially Robusta, brings body, a dense and stable crema and a spicy depth that pure Arabica does not provide. Italian bars traditionally work with a high Canephora share.\u003c\/p\u003e\n\u003ch4\u003eDoes Vesuv have more caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Canephora naturally contains more caffeine than Arabica. Vesuv is our most caffeinated coffee. If you watch your caffeine intake, Hornisgrinde or our decaf Nachtgold are the more suitable choices.\u003c\/p\u003e\n\u003ch4\u003eIs Vesuv suitable for filter coffee?\u003c\/h4\u003e\n\u003cp\u003eNo. Vesuv is a dark espresso roast with a high Canephora share. It becomes bitter in a pour-over, V60 or AeroPress. For filter we recommend Sonnental or Hochlandblüte.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e18 g in the double basket, 36 g in the cup, 25 to 30 seconds, 92 to 93 °C. That corresponds to a 1:2 ratio. The temperature is deliberately lower than for lighter roasts because dark beans release bitter compounds faster.\u003c\/p\u003e\n\u003ch4\u003eHow does Vesuv differ from Hornisgrinde?\u003c\/h4\u003e\n\u003cp\u003eVesuv is darker, stronger, spicier and significantly more caffeinated, with 50 percent Canephora. Hornisgrinde is a pure Arabica from Brazil, medium roasted, sweet and chocolaty. Vesuv is the bar espresso, Hornisgrinde the everyday espresso.\u003c\/p\u003e\n\u003ch4\u003eIs Vesuv organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body DE-ÖKO-007, Non-EU agriculture.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eWe fill your bag only immediately before shipping, the roast date is on the package. Recommended resting time: 10 to 14 days. Our recommended enjoyment window is about four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does Vesuv contain 50 percent Robusta?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Because it makes the product. Canephora, colloquially Robusta, brings body, a dense and stable crema and a spicy depth that pure Arabica does not provide. 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A true allrounder with character.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eFlavor profile\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas:\u003c\/strong\u003e Dark chocolate, nougat, delicate citrus freshness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBean:\u003c\/strong\u003e 100 % Arabica, naturally processed, washed and wet-hulled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e medium \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Moderate, elegantly integrated\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting score:\u003c\/strong\u003e 85 \/ 100, refined, mild, versatile\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eOrigin \u0026amp; Origin Diversity\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazil (Matas de Minas, 60 %)\u003c\/strong\u003e\u003cbr\u003eChocolatey, melting base with floral and fruity nuances. This up-and-coming specialty region provides the foundation for the rounded depth of the blend.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHonduras (CAFESCOR, 30 %)\u003c\/strong\u003e\u003cbr\u003eFrom Corquín (Copán), from a cooperative with 440 members (85 of them women). 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Full, syrupy body, dense hazelnut-brown crema, very low in acidity. An espresso without sharp peaks that works well straight and does not disappear in milk.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned aromas are natural flavor associations from the green coffee and the roast. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eNot for automatic machines\u003c\/h3\u003e\n\u003cp\u003eÄtna is dark roasted, the beans visibly shine with oil. That belongs to the southern Italian profile and is intentional, but oily beans clog the grinding mechanism and the bean hopper of automatic machines. We therefore explicitly do not recommend Ätna for automatic machines. If you use an automatic machine, choose Bergkraft: medium roasted, dry bean surface, designed exactly for that.\u003c\/p\u003e\n\n\u003ch4\u003eSuites you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ework with a portafilter or a moka pot\u003c\/li\u003e\n\u003cli\u003elike espresso dark, strong and low in acidity\u003c\/li\u003e\n\u003cli\u003edrink a lot with milk, cappuccino, flat white or latte macchiato\u003c\/li\u003e\n\u003cli\u003ewant a dense crema and full body\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoes not suit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003euse an automatic machine. The oily beans clog the grinder. Choose Bergkraft for that\u003c\/li\u003e\n\u003cli\u003eprefer light, fruity specialty coffees. Then choose Hochlandblüte or Hochlandjuwel\u003c\/li\u003e\n\u003cli\u003eprepare with pour-over, AeroPress or French Press. The roast is too dark for that\u003c\/li\u003e\n\u003cli\u003ewant pure Arabica. Then Hornisgrinde is a better fit, it is the same Brazilian bean, only roasted lighter and without Canephora\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere the name comes from\u003c\/h3\u003e\n\u003cp\u003eÄtna is named after the Sicilian volcano and for us stands for the roasting style, not the origin. The green coffee comes from Brazil and India, and it is roasted in Germany. The profile is Italian: dark roasted, low in acidity, with a Canephora portion for crema and body.\u003c\/p\u003e\n\n\u003ch3\u003eWhy one third Canephora is included\u003c\/h3\u003e\n\u003cp\u003eCanephora, colloquially Robusta, is here part of the formulation and not a cost-cutting measure. The share provides the dense crema, the body and the nutty depth. Southern Italian espresso blends traditionally work with 40 to 50 percent Canephora, with one third Ätna is slightly below that.\u003c\/p\u003e\n\u003cp\u003eThe Canephora comes from Kerala in southern India and is grown there from 800 meters under shade trees, washed processed. That is different from lowland Robusta from industrial supply and the reason why Ätna has depth instead of sharp bitterness.\u003c\/p\u003e\n\u003cp\u003eA factual note: Canephora naturally contains more caffeine than Arabica.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine · \u003cstrong\u003eDose:\u003c\/strong\u003e 17 to 18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2, so 18 g to 36 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 26 to 30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 92 to 93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe temperature is intentionally lower than for lighter roasts because dark beans release bitter compounds more quickly. Loosen the coffee bed with a WDT tool before tamping. The yield is given in grams, not in milliliters, because the dense crema distorts the volume.\u003c\/p\u003e\n\u003cp\u003eIf the espresso runs faster than 26 seconds and tastes thin: grind finer. If it takes longer than 30 seconds and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eCappuccino and latte macchiato\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: 36 g espresso to 120 ml milk\u003c\/li\u003e\n\u003cli\u003eLatte macchiato: 36 g espresso to 200 ml milk\u003c\/li\u003e\n\u003cli\u003eFroth milk to about 60 °C, microfoam rather than airy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, fill the basket loosely and level, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater to the safety valve, medium heat, remove from the stove as soon as it hisses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft to moderately hard water. With very hard tap water the espresso tastes flatter and the chocolate note is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and enjoyment window:\u003c\/strong\u003e The roast date is printed on every package. After 10 to 14 days of resting the blend is on point, freshly roasted it tastes a bit wilder. After that the coffee remains flavorful for about four months. Your bag is filled immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil, Matas de Minas, two thirds.\u003c\/strong\u003e Single-variety Roter Catuai from Legião Fazenda Dutra, a family farm in its third generation. Founded in 1950 by José Dutra Sobrinho on a little over one hectare, today over 300 hectares, run by Ednilson and Walter Dutra. Hand picked, natural processed, sun-dried on patios.\u003c\/p\u003e\n\u003cp\u003eIt is the same green coffee that we also sell as a single origin under the name Hornisgrinde, here only roasted much darker and supplemented with Canephora.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIndia, Kerala, one third.\u003c\/strong\u003e Canephora from southern India, grown from 800 meters under shade trees, washed processed. Provides the dense crema, body and nutty depth, without the sharp bitterness of lowland Robusta.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e two thirds Arabica, one third Canephora, both organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety Brazil:\u003c\/strong\u003e Roter Catuai, single-variety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e natural (Brazil), washed (India)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Brazil 1.250 to 1.400 m, India from 800 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e dark, southern Italian style, beans visibly oily\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eCan I use Ätna in an automatic machine?\u003c\/h4\u003e\n\u003cp\u003eWe do not recommend it. The dark roast brings oils to the bean surface that settle in the bean hopper and the grinding mechanism. For automatic machines we have Bergkraft, which is medium roasted, stays dry and still delivers body and crema.\u003c\/p\u003e\n\u003ch4\u003eDoes Ätna have acidity?\u003c\/h4\u003e\n\u003cp\u003eVery little. The dark roast and the Canephora portion make the profile round and chocolaty. Every coffee naturally contains acids, in Ätna they hardly stand out.\u003c\/p\u003e\n\u003ch4\u003eWhy are the beans so dark and oily?\u003c\/h4\u003e\n\u003cp\u003eÄtna follows the classic southern Italian roast profile. The longer, darker roast reduces acidity, develops chocolate and nougat notes and provides the typical dense crema. The oil film is part of it.\u003c\/p\u003e\n\u003ch4\u003eWhat is Canephora?\u003c\/h4\u003e\n\u003cp\u003eThe botanically correct term for Robusta. In Ätna the Canephora comes from Kerala, grows from 800 meters under shade trees and is washed processed. That is different from lowland Robusta from industrial supply.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Hornisgrinde?\u003c\/h4\u003e\n\u003cp\u003eThe bean from Brazil is the same: single-variety Roter Catuai from Fazenda Dutra. Hornisgrinde is a pure Arabica, medium roasted, sweet and chocolaty. Ätna is dark roasted and supplemented with one third Canephora for more body, more crema and more power.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e17 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 92 to 93 °C. This corresponds to 1:2. Adjust the time via the grind size, not via the dose.\u003c\/p\u003e\n\u003ch4\u003eIs Ätna organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, non-EU agriculture. Both components come from organic cultivation.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eWe only fill your bag immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. Our recommended enjoyment window is about four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Ätna in an automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We do not recommend that. The dark roast brings oils to the bean surface that settle in the bean hopper and the grinding mechanism. For automatic machines Bergkraft is suitable, it is medium roasted, stays dry and still delivers body and crema.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Ätna have acidity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. The dark roast and the Canephora portion make the profile round and chocolaty. Every coffee naturally contains acids, in Ätna they hardly stand out.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why are the Ätna beans so dark and oily?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ätna follows the classic southern Italian roast profile. The longer, darker roast reduces acidity, develops chocolate and nougat notes and provides the typical dense crema. The oil film is part of it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Canephora?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The botanically correct designation for Robusta. In Ätna the Canephora comes from Kerala, grows from 800 meters under shade trees and is washed processed. That is different from lowland Robusta from industrial supply.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Ätna and Hornisgrinde?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The bean from Brazil is the same: single-variety Roter Catuai from Fazenda Dutra. Hornisgrinde is a pure Arabica, medium roasted, sweet and chocolaty. Ätna is dark roasted and supplemented with one third Canephora for more body, more crema and more power.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Ätna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"17 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 92 to 93 degrees Celsius. This corresponds to a Brew Ratio of 1:2. Set the extraction time via the grind size, not via the dose.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Ätna organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, non-EU agriculture. Both components come from organic cultivation.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The bag is only filled immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. The recommended enjoyment window is about four months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":57046462890249,"sku":"ATNA250","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":57046462923017,"sku":"ATNA250-ST","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":57046462955785,"sku":"ATNA250-FI","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":57046462988553,"sku":"ATNA250-HK","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":57046463021321,"sku":"ATNA250-FP","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":57046463054089,"sku":"ATNA500","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":57046463086857,"sku":"ATNA500-ST","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":57046463119625,"sku":"ATNA500-FI","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":57046463152393,"sku":"ATNA500-HK","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":57046463185161,"sku":"ATNA500-FP","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":57046463217929,"sku":"ATNA1000","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57046463250697,"sku":"ATNA1000-ST","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":57046463283465,"sku":"ATNA1000-FI","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57046463316233,"sku":"ATNA1000-HK","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57046463349001,"sku":"ATNA1000-FP","price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/aetna-front.png?v=1779275556"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/collections\/herdkaennchen_2.jpg?v=1740006401","url":"https:\/\/niturbohne.com\/en-ee\/collections\/herdkannchen.oembed","provider":"Natur Bohne GmbH","version":"1.0","type":"link"}