{"title":"Coffee \u0026 Espresso","description":"","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. Flat White: 36 g with 150 ml.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Andenperle?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"16 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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Andenperle Fairtrade?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The cooperative CEPRO Yanesha is organic and Fairtrade certified and listed under FLO-ID 34607. This information refers to the cooperative as the producing organization.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Andenperle 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\": \"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":"sonnental","title":"Sonnental Organic Filter Coffee from Peru, Villa Rica","description":"\u003ch3\u003eSonnental: organic filter coffee from Villa Rica, Peru\u003c\/h3\u003e\n\u003cp\u003eMild and nutty, with almond and caramel, followed by a subtle citrus note. Acidity is soft and well integrated, body is medium. A clean, clear filter coffee without intrusive roast flavors.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned flavor notes are natural taste associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eWorks for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003edrink filter coffee and are looking for a mild, clean everyday coffee\u003c\/li\u003e\n\u003cli\u003elike nutty and caramel notes without strong roast flavors\u003c\/li\u003e\n\u003cli\u003ebrew larger quantities, in a drip coffee maker or French Press\u003c\/li\u003e\n\u003cli\u003ewant to know who grew your coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIs not right for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eprepare espresso. For that, Andenperle is the suitable roast of the same bean\u003c\/li\u003e\n\u003cli\u003eare looking for an intense, fruity filter coffee. Then choose Hochlandjuwel or Hochlandblüte\u003c\/li\u003e\n\u003cli\u003eare used to strong roast flavors. Sonnental is intentionally light and restrained\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy this coffee tastes so clear\u003c\/h3\u003e\n\u003cp\u003eThe cherries are processed as washed: the pulp is removed before drying. This keeps the flavors distinct instead of merging into a fruit compote. In addition, a light roast prevents the coffee from being overpowered. That is exactly what makes Sonnental a filter coffee you can also enjoy cold.\u003c\/p\u003e\n\n\u003ch3\u003eOne cooperative, two roasts\u003c\/h3\u003e\n\u003cp\u003eSonnental and our Andenperle come from the same cooperative in Villa Rica. The difference is the roast: Sonnental is roasted light and designed for filter, with more clarity. Andenperle is a medium-strong espresso roast with more body and caramel sweetness. Same families, same altitude, two different cups.\u003c\/p\u003e\n\n\u003ch3\u003eOur starter recipes\u003c\/h3\u003e\n\u003cp\u003eAll water quantities are given in grams. 1 g of water equals 1 ml, but using a scale is more accurate than a measuring cup.\u003c\/p\u003e\n\u003ch4\u003ePour-over, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16, so 25 g to 400 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium · \u003cstrong\u003eWater:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarget time:\u003c\/strong\u003e 2:45 to 3:15 minutes total brew time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRinse the filter and discard the rinse water. Start with a bloom: pour 50 g water, wait 30 seconds, then continue pouring evenly in circular motions. If the filter runs through in under 2:45, grind finer. If it takes longer than 3:15, grind coarser.\u003c\/p\u003e\n\u003ch4\u003eDrip coffee maker\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 60 g per liter of water · \u003cstrong\u003eGrind size:\u003c\/strong\u003e medium\u003c\/li\u003e\n\u003cli\u003eSmooth the coffee bed in the filter before brewing so the water flows evenly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFrench Press\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:15, so 30 g to 450 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium-coarse · \u003cstrong\u003eWater:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep time:\u003c\/strong\u003e 4 minutes, then skim off the crust and press slowly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAeroPress\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e15 to 18 g coffee to 240 g water, grind size medium, water 93 °C\u003c\/li\u003e\n\u003cli\u003ePour, stir briefly, wait 30 seconds, pour the remaining water\u003c\/li\u003e\n\u003cli\u003ePress slowly, total time maximum 1:30 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e Sonnental is intentionally roasted on the light side. If you come from a darker roast, you will probably need slightly less coffee grounds than usual.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideally use soft to medium-hard water. With very hard tap water the coffee tastes flatter and the citrus note is lost. This is more noticeable with a light filter coffee than with a dark roast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and best window for enjoyment:\u003c\/strong\u003e The roast date is printed on every bag. After 10 to 14 days of resting the profile is at its peak, afterwards the coffee remains flavorful for about four months. Your bag is filled only 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, in the heart of the UNESCO Oxapampa-Ashaninka-Yanesha Biosphere Reserve.\u003c\/p\u003e\n\u003cp\u003eThe coffee is grown by members of the indigenous Yanesha community, one of the oldest indigenous peoples of Peru. At the cooperative CEPRO Yanesha, 141 coffee farmers from seven villages pool their harvest, 43 of them women. Each cherry is hand-selected and processed as washed.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooperative:\u003c\/strong\u003e CEPRO Yanesha, 141 coffee farmers from seven villages\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\u003eRoast level:\u003c\/strong\u003e light, filter roast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, 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 Sonnental and Andenperle?\u003c\/h4\u003e\n\u003cp\u003eThe roast, not the bean. Both come from the cooperative CEPRO Yanesha in Villa Rica. Sonnental is roasted light and designed for filter. Andenperle is a medium-strong espresso roast with more body.\u003c\/p\u003e\n\u003ch4\u003eIs Sonnental suitable for espresso?\u003c\/h4\u003e\n\u003cp\u003eNo, it is not roasted for that. As a light filter roast it becomes sour and thin in a portafilter. Use Andenperle for espresso, the same bean in the appropriate roast.\u003c\/p\u003e\n\u003ch4\u003eWhich filter recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003eV60 with 25 g to 400 g water, i.e. 1:16, grind size medium, water 93 °C. Bloom with 50 g water and 30 seconds waiting time. Aim for a total brew time of 2:45 to 3:15 minutes. If it runs faster, grind finer; if it runs slower, grind coarser.\u003c\/p\u003e\n\u003ch4\u003eHow much coffee do I need in the drip coffee maker?\u003c\/h4\u003e\n\u003cp\u003e60 g per liter of water, grind size medium. Sonnental is roasted on the restrained side; if you come from a darker roast you usually need a bit less than you are used to.\u003c\/p\u003e\n\u003ch4\u003eIs Sonnental Fairtrade?\u003c\/h4\u003e\n\u003cp\u003eThe cooperative CEPRO Yanesha is organic and Fairtrade-certified and is listed under FLO-ID 34607. This information refers to the cooperative as the producing organization.\u003c\/p\u003e\n\u003ch4\u003eIs Sonnental organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, Organic 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 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 Sonnental and Andenperle?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The roast, not the bean. Both come from the cooperative CEPRO Yanesha in Villa Rica. Sonnental is roasted light and designed for filter. Andenperle is a medium-strong espresso roast with more body.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Sonnental suitable for espresso?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, it is not roasted for that. As a light filter roast it becomes sour and thin in a portafilter. 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Sonnental is roasted on the restrained side; those coming from a darker roast usually need slightly less than usual.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Sonnental Fairtrade?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The cooperative CEPRO Yanesha is organic and Fairtrade-certified and is listed under FLO-ID 34607. This information refers to the cooperative as the producing organization.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Sonnental organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, Organic 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\": \"The bag is filled only immediately before shipping; the roast date is on the package. 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":48686771437833,"sku":"SONN250","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":49112784503049,"sku":"SONN250-FP","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":49112784535817,"sku":"SONN250-FI","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":49112784568585,"sku":"SONN250-HK","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":49112784601353,"sku":"SONN250-ST","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":48686771470601,"sku":"SONN500","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":49112784634121,"sku":"SONN500-FP","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":49112784666889,"sku":"SONN500-FI","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":49112784699657,"sku":"SONN500-HK","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":49112784732425,"sku":"SONN500-ST","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56892356755721,"sku":"SONN1000","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":56892356788489,"sku":"SONN1000-FP","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":56892356821257,"sku":"SONN1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":56892356854025,"sku":"SONN1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":56892356886793,"sku":"SONN1000-ST","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/Naturbohne-Sonnetal-Front2_41ba5fc1-b429-48f6-b28c-e3c5eb0cc2ff.jpg?v=1740303816"},{"product_id":"demeter-camocim-naturgold-espresso","title":"Naturgold Demeter Espresso, Fazenda Camocim Brazil","description":"\u003ch3\u003eNaturgold: Demeter Espresso from Fazenda Camocim, Brazil\u003c\/h3\u003e\n\u003cp\u003eA single-estate espresso made from 100% Arabica, from a single farm. Nutty on the palate, followed by chocolate and caramel, with a fine, well-integrated acidity in the finish. Full body, soft crema, especially nutty in a cappuccino.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe stated aromas are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eSuited to you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou like nutty and chocolatey flavors, with body and without sharp acidity\u003c\/li\u003e\n\u003cli\u003eyou drink mostly with milk, especially cappuccino and latte macchiato\u003c\/li\u003e\n\u003cli\u003eyou value the farming method and want to know which farm your coffee comes from\u003c\/li\u003e\n\u003cli\u003eyou are looking for a calm, balanced espresso for everyday use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot suited to you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou are looking for fruity, lively coffees. Then Hochlandblüte or Hochlandjuwel are the better choice\u003c\/li\u003e\n\u003cli\u003eyou are used to a very dark, smoky Italian roast. Then choose Vesuv\u003c\/li\u003e\n\u003cli\u003eyou mainly drink filter coffee. For that Naturharmonie from the same farm is made\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat biodynamic farming means here\u003c\/h3\u003e\n\u003cp\u003eOn Fazenda Camocim the coffee plants are not grown on cleared monoculture areas but in an agroforestry system: embedded in forest cover, under shade trees, with preserved flora and fauna. Closed nutrient cycles and on-site composts replace purchased fertilizers. This is more labor intensive than conventional organic farming and the reason why Demeter coffee is rare.\u003c\/p\u003e\n\n\u003ch3\u003eThe same farm, two roasts\u003c\/h3\u003e\n\u003cp\u003eNaturgold and Naturharmonie both come from Fazenda Camocim. Naturgold is roasted medium-strong for espresso, with more body. Naturharmonie is lighter and intended for filter. Same farm, same farming method, two different cups.\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 to 1:2.3, i.e. 18 g into 36 to 40 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 27 to 31 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOutput is given in grams, not milliliters, because the crema distorts the volume. If the espresso runs faster than 27 seconds and tastes thin: grind finer. If it takes longer than 31 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\u003eSteam milk to about 60 °C, fine-textured rather than airy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium, temperature medium to high\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, fill the basket loosely and level, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater up 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 over 14 °dH the coffee tastes flatter and the nutty note is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and best-before window:\u003c\/strong\u003e The roast date is printed on every bag. After 10 to 14 days of resting sweetness and body are at their best, after that the coffee remains aromatic 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 · Espírito Santo · Region Domingos Martins · Fazenda Camocim.\u003c\/strong\u003e The farm is regarded as a pioneering operation for biodynamic coffee in Brazil and is one of the few Demeter-certified coffee farms worldwide. Traceable back to Fazenda Camocim.\u003c\/p\u003e\n\u003cp\u003eIndividual competition lots from the farm have scored over 90 points in international evaluations. \u003cem\u003eThese ratings apply to individual competition lots, not to our lot. They show the level at which work is done there.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBean:\u003c\/strong\u003e 100% Arabica, single estate from one farm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Blend of traditional Arabica varieties from Fazenda Camocim\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e around 1,200 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming method:\u003c\/strong\u003e agroforestry, biodynamic according to Demeter guidelines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e seasonally available small lot, depending on the harvest year\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e medium-strong\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, certification 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 does Demeter mean for coffee?\u003c\/h4\u003e\n\u003cp\u003eDemeter stands for biodynamic agriculture. On Fazenda Camocim this means: cultivation in an agroforestry system under shade trees, closed nutrient cycles, on-site composts instead of purchased fertilizers. The requirements go beyond organic farming, which is why Demeter coffee is rare.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Naturharmonie?\u003c\/h4\u003e\n\u003cp\u003eThe roast, not the farm. Both come from Fazenda Camocim. Naturgold is roasted medium-strong for espresso, with more body. Naturharmonie is lighter and intended for filter.\u003c\/p\u003e\n\u003ch4\u003eDoes Naturgold have acidity?\u003c\/h4\u003e\n\u003cp\u003eA mild, well-integrated one. No sharp peaks, but noticeable. The profile clearly leans toward hazelnut, chocolate and caramel. If you want practically no acidity, Hornisgrinde is the more suitable choice.\u003c\/p\u003e\n\u003ch4\u003eIs Naturgold suitable for cappuccino?\u003c\/h4\u003e\n\u003cp\u003eYes, it is particularly suitable for that. Hazelnut and chocolate support the milk without the espresso disappearing. Cappuccino: 36 g espresso to 120 ml milk.\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 to 40 g in the cup, 27 to 31 seconds, 93 °C. That corresponds to a brew ratio of 1:2 to 1:2.3. Adjust extraction time via grind size, not dose.\u003c\/p\u003e\n\u003ch4\u003eIs Naturgold organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic-certified, certification body DE-ÖKO-007, non-EU agriculture. The green coffee also comes from biodynamic farming according to Demeter guidelines.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee last?\u003c\/h4\u003e\n\u003cp\u003eWe fill your bag immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. Our recommended best-before 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\": \"What does Demeter mean for coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Demeter stands for biodynamic agriculture. On Fazenda Camocim this means: cultivation in an agroforestry system under shade trees, closed nutrient cycles, on-site composts instead of purchased fertilizers. The requirements go beyond organic farming, which is why Demeter coffee is rare.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Naturgold and Naturharmonie?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The roast, not the farm. Both come from Fazenda Camocim. 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Soft on the palate, with a subtle, well-integrated acidity. A calm, clean filter coffee for everyday.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned flavors are natural taste associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eSuited to you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou drink filter coffee and like nutty, soft and sweet flavors\u003c\/li\u003e\n\u003cli\u003eyou prefer low acidity in your coffee\u003c\/li\u003e\n\u003cli\u003eyou care about the farming method and want to know which farm your coffee comes from\u003c\/li\u003e\n\u003cli\u003eyou brew with a hand filter, French Press or filter coffee machine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot suited to you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou prepare espresso. For that, Naturgold is the appropriate roast from the same farm\u003c\/li\u003e\n\u003cli\u003eyou are looking for a fruity, lively filter coffee. Then choose Hochlandblüte or Hochlandjuwel\u003c\/li\u003e\n\u003cli\u003eyou are used to strong roast flavors. Naturharmonie is deliberately restrained\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat biodynamic farming means here\u003c\/h3\u003e\n\u003cp\u003eFazenda Camocim is both a timber and coffee farm. The coffee plants do not grow on cleared monoculture areas but in an agroforestry system, embedded in the remaining Atlantic rainforest and shaded by trees. In addition there are closed nutrient cycles, on-site composts and on-site water treatment.\u003c\/p\u003e\n\u003cp\u003eThis is considerably more labor-intensive than conventional organic farming and the reason why Demeter coffee is rare worldwide. It is also the reason for the price of this coffee.\u003c\/p\u003e\n\n\u003ch3\u003eOne farm, two roasts\u003c\/h3\u003e\n\u003cp\u003eNaturharmonie and our Naturgold both come from Fazenda Camocim. The difference lies in the roast: Naturharmonie is roasted lighter and designed for hand filter and French Press, with more clarity and sweetness. Naturgold is roasted medium-strong for espresso, with more body and roast aroma. Same farm, same farming method, two different cups.\u003c\/p\u003e\n\n\u003ch3\u003eOur starter recipes\u003c\/h3\u003e\n\u003cp\u003eAll water amounts are given in grams. 1 g of water corresponds to 1 ml, but you'll be more accurate with a scale than with a measuring cup.\u003c\/p\u003e\n\u003ch4\u003eHand filter, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16, i.e. 25 g to 400 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium · \u003cstrong\u003eWater:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarget time:\u003c\/strong\u003e 2:45 to 3:15 minutes total brew time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRinse the filter and pour off the rinse water. Start with a bloom: pour 50 g of water, wait 30 seconds, then continue pouring evenly in circular motions. If the filter runs through in under 2:45, grind finer. If it takes longer than 3:15, grind coarser.\u003c\/p\u003e\n\u003ch4\u003eFilter coffee machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 60 g per liter of water · \u003cstrong\u003eGrind size:\u003c\/strong\u003e medium\u003c\/li\u003e\n\u003cli\u003eLevel the coffee grounds in the filter before brewing so the water runs through evenly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFrench Press\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:15, i.e. 30 g to 450 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium-coarse · \u003cstrong\u003eWater:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep time:\u003c\/strong\u003e 4 minutes, then skim off the crust and press slowly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAeroPress\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e15 to 18 g coffee to 240 g water, medium grind, water 93 °C\u003c\/li\u003e\n\u003cli\u003ePour, stir briefly, wait 30 seconds, pour the remaining water\u003c\/li\u003e\n\u003cli\u003ePress slowly, total time maximum 1:30 minutes\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 the coffee tastes flatter and the sweetness is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and enjoyment window:\u003c\/strong\u003e The roast date is printed on each bag. After 10 to 14 days of resting the profile is at its peak, afterwards the coffee remains aromatic for about four months. Your bag is filled only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil · Espírito Santo · Domingos Martins region · Fazenda Camocim.\u003c\/strong\u003e The farm is considered a pioneering operation for biodynamic coffee in Brazil and is one of the few Demeter-certified coffee farms worldwide. Traceable back to Fazenda Camocim.\u003c\/p\u003e\n\u003cp\u003eIn addition to coffee cultivation the operation includes animal husbandry, its own water treatment and the promotion of biodiversity. Individual competition lots from the farm have scored over 90 points in international evaluations. \u003cem\u003eThese scores apply to individual competition lots, not to our batch. They show the level at which work is carried out there.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBean:\u003c\/strong\u003e 100 % Arabica, single estate from one farm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e blend of traditional Arabica varieties from Fazenda Camocim\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e around 1,200 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming method:\u003c\/strong\u003e agroforestry, biodynamic according to Demeter guidelines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e seasonally available small batch, depending on the harvest year\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e medium, filter roast\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 between Naturharmonie and Naturgold?\u003c\/h4\u003e\n\u003cp\u003eThe roast, not the farm. Both come from Fazenda Camocim. Naturharmonie is roasted lighter and designed for hand filter and French Press. Naturgold is roasted medium-strong for espresso, with more body.\u003c\/p\u003e\n\u003ch4\u003eWhat does Demeter mean for coffee?\u003c\/h4\u003e\n\u003cp\u003eDemeter stands for biodynamic agriculture. At Fazenda Camocim this means: cultivation in an agroforestry system under shade trees, closed nutrient cycles, on-site composts instead of purchased fertilizers. The requirements go beyond organic farming, which is why Demeter coffee is rare.\u003c\/p\u003e\n\u003ch4\u003eDoes Naturharmonie have acidity?\u003c\/h4\u003e\n\u003cp\u003eVery little. The acidity is mild and well integrated, the profile clearly leans toward nut, caramel and sweetness. Every coffee naturally contains acids; here they hardly stand out.\u003c\/p\u003e\n\u003ch4\u003eIs Naturharmonie suitable for espresso?\u003c\/h4\u003e\n\u003cp\u003eNo, it is not roasted for that. As a filter roast it becomes sour and thin in a portafilter. Use Naturgold for espresso, the same farm in the appropriate roast.\u003c\/p\u003e\n\u003ch4\u003eWhich filter recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003eV60 with 25 g to 400 g water, i.e. 1:16, medium grind, water 93 °C. Bloom with 50 g water and 30 seconds wait. Target is a total brew time of 2:45 to 3:15 minutes.\u003c\/p\u003e\n\u003ch4\u003eIs Naturharmonie organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body DE-ÖKO-007, Non-EU agriculture. The green coffee also comes from biodynamic cultivation according to Demeter guidelines.\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 printed on the package. Recommended rest 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 Naturharmonie and Naturgold?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The roast, not the farm. Both come from Fazenda Camocim. Naturharmonie is roasted lighter and designed for hand filter and French Press. Naturgold is roasted medium-strong for espresso, with more body.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Demeter mean for coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Demeter stands for biodynamic agriculture. At Fazenda Camocim this means: cultivation in an agroforestry system under shade trees, closed nutrient cycles, on-site composts instead of purchased fertilizers. The requirements go beyond organic farming, which is why Demeter coffee is rare.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Naturharmonie have acidity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. The acidity is mild and well integrated, the profile clearly leans toward nut, caramel and sweetness. Every coffee naturally contains acids; here they hardly stand out.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Naturharmonie suitable for espresso?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, it is not roasted for that. As a filter roast it becomes sour and thin in a portafilter. Use Naturgold for espresso, the same farm in the appropriate roast.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which filter recipe do you recommend for Naturharmonie?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"V60 with 25 g to 400 g water, i.e. 1:16, medium grind, water 93 °C. Bloom with 50 g water and 30 seconds wait. Target is a total brew time of 2:45 to 3:15 minutes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Naturharmonie organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, control body DE-ÖKO-007, Non-EU agriculture. The green coffee also comes from biodynamic cultivation according to Demeter guidelines.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We fill your bag only immediately before shipping, the roast date is printed on the package. Recommended rest time: 10 to 14 days. Our 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":48686784119049,"sku":"NHAR250","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for French press (coarse)","offer_id":49112797741321,"sku":"NHAR250-FP","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for drip coffee maker","offer_id":49112797774089,"sku":"NHAR250-FI","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for moka pot","offer_id":49112797806857,"sku":"NHAR250-HK","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for portafilter (fine)","offer_id":49112797839625,"sku":"NHAR250-ST","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Whole bean","offer_id":48686784151817,"sku":"NHAR500","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for French press (coarse)","offer_id":49112797872393,"sku":"NHAR500-FP","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for drip coffee maker","offer_id":49112797905161,"sku":"NHAR500-FI","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for moka pot","offer_id":49112797937929,"sku":"NHAR500-HK","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for portafilter (fine)","offer_id":49112797970697,"sku":"NHAR500-ST","price":22.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/Naturbohne-Naturharmonie-Pack12_e55c9063-24f8-4cbf-b8e8-9d83401af44c.jpg?v=1740611067"},{"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":"hochlandjuwel","title":"Hochlandjuwel organic coffee Ethiopia Guji, Natural","description":"\u003ch3\u003eHochlandjuwel: Organic coffee from Ethiopia, Guji, natural\u003c\/h3\u003e\n\u003cp\u003eTastes like berry compote with a chocolate finish. Rosehip and cherry on the first sip, followed by distinct blueberry, and dark chocolate on the finish. A modern, very fruity Ethiopian from a named farm in the Odo Shakiso district.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe flavors mentioned are natural taste associations from green coffee and roasting. Nothing is added to the coffee, in particular no berry flavorings.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eRead this before you order\u003c\/h4\u003e\n\u003cp\u003eHochlandjuwel is the most fruit-forward coffee in our range. It has a pronounced, lively acidity, and that is intentional: berry and stone fruit acidity, not citrus sharpness. If you have so far been drinking coffee that is mild and chocolatey, this is a deliberate jump.\u003c\/p\u003e\n\n\u003ch4\u003eIt suits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003elike fruity coffees and value acidity as a quality, not as a flaw\u003c\/li\u003e\n\u003cli\u003emostly drink filter coffee, V60, Chemex or AeroPress\u003c\/li\u003e\n\u003cli\u003ewant to try something new and don't need the same coffee every day\u003c\/li\u003e\n\u003cli\u003eare looking for an espresso that is intensely fruity rather than dark and smoky\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIt is not for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare used to low-acid, nutty-chocolate coffee. Then choose Hornisgrinde, which is the exact opposite in our range\u003c\/li\u003e\n\u003cli\u003emostly drink milk-based drinks. The fruit notes retreat in cappuccino and latte, while the acidity can become more pronounced\u003c\/li\u003e\n\u003cli\u003eare looking for a strong, dark Italian-style espresso\u003c\/li\u003e\n\u003cli\u003ethink \"blueberry in coffee\" is just marketing and don't actually want it\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWe write this so clearly because this coffee polarizes. Those who like it drink it enthusiastically. Those who expect a classic espresso are disappointed. Both reactions are fine, but it should be clear before purchase.\u003c\/p\u003e\n\n\u003ch4\u003eWhy Hochlandjuwel?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eTraceable to the farm: Dimtu Tero Farm, Odo Shakiso, Guji\u003c\/li\u003e\n\u003cli\u003eNatural processing, dried up to 20 days\u003c\/li\u003e\n\u003cli\u003eHand-picked, only the ripest cherries\u003c\/li\u003e\n\u003cli\u003eOrganic certified, control body DE-ÖKO-007\u003c\/li\u003e\n\u003cli\u003ePacked only when you order, not kept in stock\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy this coffee tastes of blueberry\u003c\/h3\u003e\n\u003cp\u003eThe cherries are dried as whole fruit for up to 20 days on raised drying racks before the dried pulp is removed. During this time the bean ferments in its own pulp, and that is exactly where the berry notes come from. Industrial naturals dry significantly faster.\u003c\/p\u003e\n\u003cp\u003eFor this to work, every cherry must be ripe. Unripe cherries create fermentation faults in the natural process that you taste immediately in the cup. That is why \"hand-picked, only the ripest cherries\" is not a cliché here but the decisive quality step.\u003c\/p\u003e\n\n\u003ch3\u003eHow to get the best out of it\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, so 15 g to 240 g of water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium, on the Mazzer Philos setting 7.5\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e 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. This works on any grinder.\u003c\/p\u003e\n\u003ch4\u003eEspresso machine (portafilter)\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 to 36–45 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 27–30 seconds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew temperature:\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 setting 4.4\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe output is given in grams, not in milliliters. The crema alters the volume. If the espresso runs too fast and tastes thin: grind finer. If it runs syrupy and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eAeroPress and French Press\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 60 g\/L · \u003cstrong\u003eGrind size:\u003c\/strong\u003e medium to medium-coarse\u003c\/li\u003e\n\u003cli\u003eIn the AeroPress cherry and blueberry come out most distinctly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft water with low carbonate hardness, our reference is about 4 °dH total hardness. Hard tap water mutes exactly the fruit notes this coffee is bought for. If you use filtered water anywhere, use it here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and ideal consumption window:\u003c\/strong\u003e The roast date is on every bag. After 10 to 14 days of resting the profile is on point. With a natural processed coffee the fruit character fades first, therefore we recommend enjoying it within around three months after roasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePacked to order:\u003c\/strong\u003e Until ordering the roast batch is stored sealed in bulk. Your bag will only be filled and sealed immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia · Guji · Odo Shakiso · Dimtu Tero Farm.\u003c\/strong\u003e Getachew Zeleke's farm was founded in 2012 and covers 151 hectares on volcanic soils. 136 registered smallholders from the surrounding area are affiliated. Harvesting is done by hand and processing is carried out on-site on raised drying racks.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Heirloom, Ethiopian heritage varieties\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e natural, dried up to 20 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,808 to 2,128 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping score:\u003c\/strong\u003e 86 out of 100 (specialty range from 80 according to SCA standard)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e Medium, Omniroast with a focus on filter brewing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e distinct and lively, berry and stone fruit acidity, no citrus sharpness\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\u003eIs Hochlandjuwel sour?\u003c\/h4\u003e\n\u003cp\u003eIt has a pronounced, lively acidity, and that is intentional. It leans toward berry and stone fruit, not lemon. In the specialty scene this type of acidity is regarded as a quality attribute. If you are looking for low-acid coffee, Hornisgrinde is the suitable choice.\u003c\/p\u003e\n\u003ch4\u003eWhy does the coffee taste of blueberry?\u003c\/h4\u003e\n\u003cp\u003eBecause the cherries are dried as whole fruit for up to 20 days. The bean ferments in its own pulp during this time, and from that the berry notes arise. Nothing is added.\u003c\/p\u003e\n\u003ch4\u003eIs Hochlandjuwel suitable as an espresso?\u003c\/h4\u003e\n\u003cp\u003eYes, but as a modern, intensely fruity espresso, not as a strong dark Italian. If you expect a classic espresso roast, this is the wrong choice. The coffee performs strongest in pour-over.\u003c\/p\u003e\n\u003ch4\u003eDoes it work in cappuccino or latte?\u003c\/h4\u003e\n\u003cp\u003eIt works, but it is not designed for that. Milk mutes the fruit notes while the acidity can become more pronounced. For milk drinks we recommend Hornisgrinde.\u003c\/p\u003e\n\u003ch4\u003eWhich filter recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003eV60 with 15 g to 240 g of water, so 1:16, grind size medium, water 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 1:2 to 1:2.5. Our reference setup is a La Marzocco Linea Mini with a Mazzer Philos on setting 4.4.\u003c\/p\u003e\n\u003ch4\u003eIs Hochlandjuwel 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 on the pack. Recommended resting time: 10 to 14 days. Because in a natural processed coffee the fruit character fades first, our recommended consumption window is around three 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\": \"Is Hochlandjuwel sour?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It has a pronounced, lively acidity, and that is intentional. It leans toward berry and stone fruit, not lemon. In the specialty scene this type of acidity is regarded as a quality attribute. If you are looking for low-acid coffee, Hornisgrinde is the suitable choice.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does Hochlandjuwel taste of blueberry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Because the cherries are dried as whole fruit for up to 20 days. The bean ferments in its own pulp during this time, and from that the berry notes arise. Nothing is added.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Hochlandjuwel suitable as an espresso?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, but as a modern, intensely fruity espresso, not as a strong dark Italian. If you expect a classic espresso roast, this is the wrong choice. The coffee performs strongest in pour-over.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Hochlandjuwel work in cappuccino or latte?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It works, but it is not designed for that. Milk mutes the fruit notes while the acidity can become more pronounced. For milk drinks Hornisgrinde is more suitable.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which filter recipe do you recommend for Hochlandjuwel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"V60 with 15 g to 240 g of water, so 1:16, grind size medium, water 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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Hochlandjuwel?\",\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 °C. That corresponds to a brew ratio of 1:2 to 1:2.5. Reference setup is a La Marzocco Linea Mini with a Mazzer Philos on setting 4.4.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Hochlandjuwel 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\": \"We only fill your bag immediately before shipping, the roast date is on the pack. Recommended resting time: 10 to 14 days. Because in a natural processed coffee the fruit character fades first, the recommended consumption window is around three months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":48686793195785,"sku":"HJUW250","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":49112796496137,"sku":"HJUW250-FP","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":49112796528905,"sku":"HJUW250-FI","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":49112796561673,"sku":"HJUW250-HK","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":49112796594441,"sku":"HJUW250-ST","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":48686793228553,"sku":"HJUW500","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":49112796627209,"sku":"HJUW500-FP","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":49112796659977,"sku":"HJUW500-FI","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":49112796692745,"sku":"HJUW500-HK","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":49112796725513,"sku":"HJUW500-ST","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56772548329737,"sku":"HJUW1000","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57364388086025,"sku":"HJUW1000-FP","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":57364388118793,"sku":"HJUW1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57364388151561,"sku":"HJUW1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57364388184329,"sku":"HJUW1000-ST","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/Naturbohne-Hochlandjuwel-Front2_a2b807a4-cb30-48d6-a2b0-5af70d7992a0.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. Italian bars traditionally work with a high Canephora share.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Vesuv have more caffeine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Canephora naturally contains more caffeine than Arabica. Vesuv is the most caffeinated coffee in the range. If you watch your caffeine intake, Hornisgrinde or the decaf Nachtgold are better options.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Vesuv suitable for filter coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Vesuv is a dark espresso roast with a high Canephora share. In a pour-over, V60 or AeroPress it becomes bitter. For filter, Sonnental or Hochlandblüte are suitable.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Vesuv?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"18 g in the double basket, 36 g in the cup, 25 to 30 seconds, 92 to 93 degrees Celsius. That corresponds to a Brew Ratio of 1:2. The temperature is deliberately lower than for lighter roasts because dark beans release bitter compounds faster.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Vesuv differ from Hornisgrinde?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Vesuv 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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Vesuv 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\": \"The bag is filled only immediately before shipping, the roast date is 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":55998700290313,"sku":"VESU250","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":56911700459785,"sku":"VESU250-ST","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":56911700492553,"sku":"VESU250-HK","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":56911700525321,"sku":"VESU250-FI","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":56911700558089,"sku":"VESU250-FP","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":55998700454153,"sku":"VESU500","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":56911700590857,"sku":"VESU500-ST","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":56911700623625,"sku":"VESU500-HK","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":56911700656393,"sku":"VESU500-FI","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":56911700689161,"sku":"VESU500-FP","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56772524933385,"sku":"VESU1000","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":56911700721929,"sku":"VESU1000-ST","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":56911700754697,"sku":"VESU1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":56911700787465,"sku":"VESU1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":56911700820233,"sku":"VESU1000-FP","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/vesuv_vorne_250g.jpg?v=1773188128"},{"product_id":"bio-espresso-bergkraft-vollautomaten-kaffeebohnen","title":"Bergkraft Organic Espresso Blend for automatic machines","description":"\u003ch3\u003eBergkraft: Organic espresso blend for automatic machines\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFinally crema again in your automatic machine.\u003c\/strong\u003e Many coffees look more like filter coffee in automatic machines: thin, little crema, hardly any body. Bergkraft addresses this exact issue. Milk chocolate, almond and caramel, with full body and dense, hazelnut-brown crema.\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.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eWorks for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003euse an automatic machine daily and want more body and crema\u003c\/li\u003e\n\u003cli\u003elike chocolatey, nutty and caramelly flavors, without acidic peaks\u003c\/li\u003e\n\u003cli\u003edrink a lot with milk, cappuccino, latte macchiato or flat white\u003c\/li\u003e\n\u003cli\u003eare looking for a coffee that does not gummify the grinder\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot right for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for fruity, lively coffees. Then choose Hochlandblüte or Hochlandjuwel\u003c\/li\u003e\n\u003cli\u003eare used to a very dark, smoky Italian roast. Then choose Vesuv\u003c\/li\u003e\n\u003cli\u003emostly brew with a hand filter. This blend is not made for that\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy a dry bean surface is important\u003c\/h3\u003e\n\u003cp\u003eThe most common problem in automatic machines are dark, oily roasts. They gummify the grinder and the bean hopper. Bergkraft is intentionally medium roasted, the beans remain dry to slightly matte, without an oil film. This is not a side effect, but the reason why this blend is roasted this way.\u003c\/p\u003e\n\n\u003ch3\u003eWhy there is a Sumatra component\u003c\/h3\u003e\n\u003cp\u003eThe Indonesian component is processed using the Giling-Basah process, also called wet hulling. This produces a rich, syrupy body with cocoa and caramel notes and very low acidity. This body ensures that Bergkraft does not disappear in cappuccino and latte macchiato.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cp\u003eBergkraft is made for this. The values apply to most household machines, the exact labeling of the settings differs by manufacturer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e one to two steps finer than for supermarket beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspresso:\u003c\/strong\u003e 9 to 11 g of ground coffee for 30 to 40 ml in the cup\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCafé Crema:\u003c\/strong\u003e 10 to 11 g for 120 to 150 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrength and brew temperature:\u003c\/strong\u003e medium to high\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to set the grind size:\u003c\/strong\u003e If the coffee tastes thin or acidic and flows through quickly, set one step finer. If it tastes bitter or the machine runs sluggish, set one step coarser. Only change one step at a time and then wait for two to three pulls until the old grounds have passed through the grinder.\u003c\/p\u003e\n\u003cp\u003eThe goal is an even extraction, not the maximum. If you grind too fine you extract bitter compounds that were not there before.\u003c\/p\u003e\n\u003ch4\u003eMilk drinks\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: about 36 g espresso on 120 ml milk\u003c\/li\u003e\n\u003cli\u003eLatte Macchiato: about 36 g espresso on 200 ml milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 16 to 18 g in the double basket · \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 93 to 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLoosen the coffee grounds before tamping with a WDT tool. The output is given in grams, not milliliters, because the crema distorts the volume.\u003c\/p\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, fill the basket loosely and level it, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater up 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 medium-hard water. With very hard tap water the coffee tastes flatter, and descaling effort in the automatic machine increases at the same time.\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 time the body and crema are at their peak, after that the coffee stays aromatic for around four months. Your bag is filled only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003eBergkraft consists of two components that complement each other:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazil, Matas de Minas, 70 %:\u003c\/strong\u003e the chocolatey-nutty base with sweetness and body. The region in the east of Minas Gerais is Brazil's first protected coffee origin designation. The long harvest period from May to September allows selective picking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndonesia, Aceh, Gayo-Hochland, 30 %:\u003c\/strong\u003e brings depth and structure. Processed in the traditional Giling-Basah process, which gives the coffee a rich, syrupy body and notes of cocoa and caramel, with very low acidity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn the Gayo Highlands farmers depulp the cherries themselves, dry them and give the still-soft beans to a collection point where they are hulled. This process shapes the typical syrupy body of Indonesian coffees. Traceable to the region.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 100 % Arabica, both components organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 800 to 1.400 m, depending on the component\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e medium drum roast, dry bean surface without an oil film\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\u003eWhy is Bergkraft better suited to the automatic machine?\u003c\/h4\u003e\n\u003cp\u003eBecause of the roast. Dark, oily beans gummify the grinder and the bean hopper. Bergkraft is medium roasted and remains dry to slightly matte, without an oil film. At the same time the blend delivers enough body and crema so that the coffee does not taste thin in the automatic machine.\u003c\/p\u003e\n\u003ch4\u003eWhat grind size should I set?\u003c\/h4\u003e\n\u003cp\u003eOne to two steps finer than for supermarket beans. If the coffee tastes thin or acidic and runs through quickly: one step finer. Bitter or sluggish run: one step coarser. Always only one step, then wait two to three pulls.\u003c\/p\u003e\n\u003ch4\u003eWhat is Giling Basah?\u003c\/h4\u003e\n\u003cp\u003eThe traditional Indonesian processing method, also called wet hulling. The beans are hulled while semi-dry. This produces the typical rich, syrupy body with cocoa notes and very low acidity.\u003c\/p\u003e\n\u003ch4\u003eIs Bergkraft also suitable for the portafilter?\u003c\/h4\u003e\n\u003cp\u003eYes. 16 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 93 to 94 °C. However the blend was developed for the automatic machine.\u003c\/p\u003e\n\u003ch4\u003eIs Bergkraft suitable for hand filter?\u003c\/h4\u003e\n\u003cp\u003eNo. As an espresso roast with a high body share it is not made for that. For filter we recommend Sonnental or Naturharmonie.\u003c\/p\u003e\n\u003ch4\u003eIs Bergkraft organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, non-EU agriculture. Both components come from organic farming.\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 on the package. 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\": \"Why is Bergkraft better suited to the automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Because of the roast. Dark, oily beans gummify the grinder and the bean hopper. Bergkraft is medium roasted and remains dry to slightly matte, without an oil film. At the same time the blend delivers enough body and crema so that the coffee does not taste thin in the automatic machine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What grind size should I set on the automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One to two steps finer than for supermarket beans. If the coffee tastes thin or acidic and runs through quickly: one step finer. Bitter or sluggish run: one step coarser. Always only one step, then wait two to three pulls.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Giling Basah?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The traditional Indonesian processing method, also called wet hulling. The beans are hulled while semi-dry. This produces the typical rich, syrupy body with cocoa notes and very low acidity.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Bergkraft also suitable for the portafilter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. 16 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 93 to 94 °C. However the blend was developed for the automatic machine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Bergkraft suitable for hand filter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. As an espresso roast with a high body share it is not made for that. For filter we recommend Sonnental or Naturharmonie.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Bergkraft organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, non-EU agriculture. Both components come from organic farming.\"\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 on the package. 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":56157941727497,"sku":"BERG250","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":56911660548361,"sku":"BERG250-FP","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":56911660581129,"sku":"BERG250-FI","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":56911660613897,"sku":"BERG250-HK","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":56911660646665,"sku":"BERG250-ST","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":56157941891337,"sku":"BERG500","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":56911660679433,"sku":"BERG500-FP","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":56911660712201,"sku":"BERG500-FI","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":56911660744969,"sku":"BERG500-HK","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":56911660777737,"sku":"BERG500-ST","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56157952966921,"sku":"BERG1000","price":42.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":56911660810505,"sku":"BERG1000-FP","price":42.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":56911660843273,"sku":"BERG1000-FI","price":42.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":56911660876041,"sku":"BERG1000-HK","price":42.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":56911660908809,"sku":"BERG1000-ST","price":42.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/bergkraft250gfront.jpg?v=1759131318"},{"product_id":"nachtgold-decaf-bio-speciality-entkoffeinierte-kaffeebohnen","title":"Nachtgold Decaf, decaffeinated organic coffee from Mexico","description":"\u003ch3\u003eNachtgold Decaf: decaffeinated organic coffee from Chiapas, Mexico\u003c\/h3\u003e\n\u003cp\u003eA rounded, honey-sweet medium roast, just without the effect of caffeine. On the initial sip forest honey and dried fig, behind that milk chocolate, on the finish caramel and malt. If you previously thought decaf was thin and papery, try the opposite here.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe listed aromas are natural flavor associations from the roasting. Nothing is added to the coffee, in particular no honey.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eHow much caffeine is still in it?\u003c\/h4\u003e\n\u003cp\u003eDecaffeinated roasted coffee may contain at most 0.1% caffeine in the dry matter in Germany. Nachtgold is marketed as decaffeinated roasted coffee and complies with this requirement.\u003c\/p\u003e\n\u003cp\u003eIt is therefore not completely caffeine free. No decaffeinated coffee is, technically it is not possible. If you must completely avoid caffeine for compelling reasons, coffee is generally not the right beverage for you.\u003c\/p\u003e\n\n\u003ch4\u003eIt suits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ewant a cup in the evening without it shifting your sleep\u003c\/li\u003e\n\u003cli\u003ewant to drink a second or third cup in the afternoon without a caffeine kick\u003c\/li\u003e\n\u003cli\u003eare deliberately reducing caffeine but do not want to give up on taste\u003c\/li\u003e\n\u003cli\u003ehave someone in the household who wants to drink less caffeine and still you want to buy only one type\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIt does not suit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for a strong, dark, smoky espresso. Then take Vesuv\u003c\/li\u003e\n\u003cli\u003eneed guaranteed completely caffeine free coffee\u003c\/li\u003e\n\u003cli\u003eexpect a decaf to taste exactly like your caffeinated favorite espresso. It comes close, it will not be identical\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eWhy Nachtgold?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDecaffeinated using a water-based method, without conventional chemical solvents\u003c\/li\u003e\n\u003cli\u003e100 % Arabica from organic farming, cooperative in Yajalón, Chiapas\u003c\/li\u003e\n\u003cli\u003eCupping Score 82 out of 100\u003c\/li\u003e\n\u003cli\u003eOrganic certified, control body DE-ÖKO-022\u003c\/li\u003e\n\u003cli\u003ePacked only when you order, not kept in stock\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eWhy decaf is more expensive\u003c\/h4\u003e\n\u003cp\u003eDecaffeination is an additional processing step between harvest and roasting, with its own transport route and its own weight loss. We could have offered Nachtgold cheaper using a solvent-based process. We did not want that. The price difference to our other coffees is exactly this decision.\u003c\/p\u003e\n\n\u003ch3\u003eThree things you should know about decaffeinated beans\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey look darker than they are roasted.\u003c\/strong\u003e The process changes the color of the bean. Nachtgold is a medium roast, even if the beans appear darker than usual.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey extract faster.\u003c\/strong\u003e Decaffeinated beans are more porous and more brittle, they produce more fines. Start a touch coarser than with your usual espresso and work back from there.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey age a bit faster.\u003c\/strong\u003e That is why the roast date is printed on every bag and we only pack at order time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to get the best out of it\u003c\/h3\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine, but a touch coarser than for caffeinated espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 17–18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew ratio:\u003c\/strong\u003e 1:2 to 1:2.5 (e.g. 18 g to 36–45 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 25–30 seconds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew temperature:\u003c\/strong\u003e 92–93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe output is given in grams, not milliliters. The crema distorts the volume, the weight is reproducible. If the espresso runs too fast and tastes thin: grind finer. If it runs sluggishly and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003ePour-over, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 60 g\/L, so 15 g to 250 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium · \u003cstrong\u003eWater:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal time:\u003c\/strong\u003e 2:30 to 3:00 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrength:\u003c\/strong\u003e medium · \u003cstrong\u003eTemperature:\u003c\/strong\u003e medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e slightly coarser than your standard setting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium-fine · \u003cstrong\u003eAmount:\u003c\/strong\u003e 15–18 g\u003c\/li\u003e\n\u003cli\u003eWater up 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 medium-hard water. With very hard tap water the coffee will taste flatter and more bitter. Our recommendation for brew water preparation: total hardness about 4 °dH, carbonate hardness about 3 °dH.\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. Because decaffeinated beans age a bit faster, we recommend consumption within around three months after roasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePacked at order time:\u003c\/strong\u003e Until ordering the roast batch is stored sealed in bulk. Your bag is only filled and sealed immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMexico · Chiapas · Yajalón.\u003c\/strong\u003e The green coffee comes from a smallholder farmers cooperative of the indigenous Tzeltal community, founded in 2019, today 585 members, of which 310 men and 275 women. It is grown on the volcanic soils of the Sierra Madre, in the microclimate between the Atlantic and the Pacific. The cooperative refrains from agrochemicals.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e Marsellesa, Costa Rica 95, Typica, Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,225 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e Medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Omniroast, suitable for both espresso and filter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping Score:\u003c\/strong\u003e 82 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-022\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eHow Nachtgold is decaffeinated\u003c\/h4\u003e\n\u003cp\u003eNachtgold is decaffeinated using a water-based method, without conventional chemical solvents such as dichloromethane or ethyl acetate.\u003c\/p\u003e\n\u003cp\u003eSimplified it works like this: The green coffee is first steamed and swells. It then moves into a water bath in which the caffeine migrates from the bean into the liquid. The caffeine is removed from the water by a filter while the flavor compounds remain in the water and migrate back into the bean with the next batch. After that the coffee is gently dried back over several hours.\u003c\/p\u003e\n\u003cp\u003eWater-based processes are considered in the specialty scene to be the gentlest methods because the flavor compounds are largely preserved.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Nachtgold completely caffeine free?\u003c\/h4\u003e\n\u003cp\u003eNo. Decaffeinated roasted coffee may contain at most 0.1% caffeine in the dry matter in Germany, and Nachtgold complies with this requirement. A small residual content remains, which is the case with every decaffeinated coffee.\u003c\/p\u003e\n\u003ch4\u003eHow is Nachtgold decaffeinated?\u003c\/h4\u003e\n\u003cp\u003eWater-based, without conventional chemical solvents. The caffeine is dissolved in a water bath and removed via a filter, while the flavor compounds remain largely preserved. After that the coffee is gently dried back over several hours.\u003c\/p\u003e\n\u003ch4\u003eDoes decaf taste thin?\u003c\/h4\u003e\n\u003cp\u003ePoorly made decaf can. Nachtgold is a specialty green coffee with 82 cupping points, not a byproduct. The profile leans toward forest honey, dried fig, milk chocolate and caramel. It comes close to a caffeinated espresso, it will not be identical.\u003c\/p\u003e\n\u003ch4\u003eDo I have to adjust the grind size?\u003c\/h4\u003e\n\u003cp\u003eYes, usually a bit coarser. Decaffeinated beans are more porous and more brittle, produce more fines and extract faster. Start a touch coarser than with your usual coffee.\u003c\/p\u003e\n\u003ch4\u003eWhy do the beans look so dark?\u003c\/h4\u003e\n\u003cp\u003eThe decaffeination process changes the color of the bean. Nachtgold is a medium roast, even if the beans appear darker than usual. This is normal and not an indication of a darker roast.\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 to 45 g in the cup, 25 to 30 seconds, 92 to 93 °C. This corresponds to a brew ratio of 1:2 to 1:2.5. Adjust extraction time via grind size, not via dose.\u003c\/p\u003e\n\u003ch4\u003eIs Nachtgold organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body DE-ÖKO-022.\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 after roasting: 10 to 14 days. Because decaffeinated beans age a bit faster, our recommended enjoyment window is around three 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\": \"Is Nachtgold Decaf completely caffeine free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Decaffeinated roasted coffee may contain at most 0.1 percent caffeine in the dry matter in Germany, and Nachtgold complies with this requirement. A small residual content remains, which is the case with every decaffeinated coffee.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Nachtgold Decaf decaffeinated?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Water-based, without conventional chemical solvents. The caffeine is dissolved in a water bath and removed via a filter, while the flavor compounds remain largely preserved. After that the coffee is gently dried back over several hours.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does decaffeinated coffee taste thin?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Poorly made decaf can. Nachtgold is a specialty green coffee with 82 cupping points. The profile leans toward forest honey, dried fig, milk chocolate and caramel. It comes close to a caffeinated espresso, it will not be identical.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to adjust the grind size for Decaf?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, usually a bit coarser. Decaffeinated beans are more porous and more brittle, produce more fines and extract faster. Start a touch coarser than with your usual coffee.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why do decaffeinated beans look darker?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The decaffeination process changes the color of the bean. Nachtgold is a medium roast, even if the beans appear darker than usual. This is normal and not an indication of a darker roast.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Nachtgold Decaf?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"17 to 18 g in the double basket, 36 to 45 g in the cup, 25 to 30 seconds, 92 to 93 degrees Celsius. This corresponds to a brew ratio of 1:2 to 1:2.5. Adjust extraction time via grind size, not via dose.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Nachtgold Decaf organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, control body DE-ÖKO-022.\"\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 pack. Recommended resting time after roasting: 10 to 14 days. 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The body is velvety and balanced, the acidity clear and lively. A clean, elegant filter coffee from the Colombian Andes.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePanela is unrefined Colombian cane sugar, boiled down sugarcane juice. The note leans toward caramel and brown sugar.\u003c\/em\u003e\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.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eGoes well with you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003edrink filter coffee and like clear, floral profiles\u003c\/li\u003e\n\u003cli\u003evalue acidity as a quality, here lively and slightly sweet, not sharp\u003c\/li\u003e\n\u003cli\u003ewant to know how your coffee came to Europe\u003c\/li\u003e\n\u003cli\u003eare looking for a coffee that is available only in small quantities\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIs not a fit for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for a strong, dark espresso. Then choose Vesuv or Hornisgrinde\u003c\/li\u003e\n\u003cli\u003emainly drink milk-based drinks. The floral notes recede then\u003c\/li\u003e\n\u003cli\u003ewant a mild, unobtrusive everyday coffee. Sonnental fits better then\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSailing cargo ship instead of container ship: what that concretely means\u003c\/h3\u003e\n\u003cp\u003eThis coffee crosses the Atlantic under sail. Our import partner Belco spells out the difference: around 80 grams CO2 per kilogram of coffee for the conventional container ship versus around 13 grams for the sailing cargo ship. If you include ship construction amortized over 25 years, it is 82 versus 21 grams.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant to note:\u003c\/strong\u003e These numbers refer exclusively to sea transport, not to the whole coffee. The largest share of emissions occurs in cultivation. And sail transport is not CO2-neutral either: a sailing cargo ship also causes emissions. We demonstrably reduce part of the supply chain, we do not offset anything.\u003c\/p\u003e\n\n\u003ch3\u003eOnly one sailing cargo load per year\u003c\/h3\u003e\n\u003cp\u003eA sailing cargo ship transports a fraction of the volume of a container ship and sails according to wind and season, not on a timetable. Therefore Hochlandsonne is not available year-round and not in arbitrary quantities. When it is sold out, it takes until the next crossing.\u003c\/p\u003e\n\n\u003ch3\u003eOur starter recipes\u003c\/h3\u003e\n\u003cp\u003eA washed highland coffee with a floral profile shows most clearly in a pour-over. In a portafilter it becomes a light, fruity espresso, which is more for advanced users. All water amounts are given in grams.\u003c\/p\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 of water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium-fine · \u003cstrong\u003eWater:\u003c\/strong\u003e 93 to 94 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarget time:\u003c\/strong\u003e 2:30 to 3:00 minutes total brew time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRinse the filter and discard the rinse water. Start with a bloom: pour 50 g of water, wait 30 seconds, then continue pouring evenly in circular motions. If the filter runs through in under 2:30, grind finer. If it takes longer than 3:00, grind coarser.\u003c\/p\u003e\n\u003ch4\u003eDrip coffee machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 60 g per liter of water · \u003cstrong\u003eGrind size:\u003c\/strong\u003e medium\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFrench Press\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:15, i.e. 30 g to 450 g of water\u003c\/li\u003e\n\u003cli\u003eGrind size medium-coarse, water 93 °C, steep time 4 minutes, then skim the crust and press slowly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003ePortafilter, for advanced users\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 18 g in the double basket · \u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2 to 1:2.5\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 25 to 30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 93 to 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt will be a light, fruity espresso, not a classic dark one. The output is given in grams, not in milliliters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft water with low carbonate hardness, our reference is about 4 °dH total hardness and 3 °dH carbonate hardness. Hard tap water mutes exactly the floral notes this coffee is bought for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and best enjoyment window:\u003c\/strong\u003e The roast date is on every bag. After 10 to 14 days of resting the profile is on point, after that the coffee remains aromatic for about four months. Your bag is filled only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eColombia · Cauca · highlands around Cajibío.\u003c\/strong\u003e The green coffee comes from smallholders of the Federación Campesina del Cauca (FCC), a cooperative that has existed for over 50 years. It was founded to provide coffee farmers in a region long marked by armed conflict with a stable source of income. Coffee cultivation became an instrument of change here: away from illegal crops, toward communities producing specialty coffee at world market level. The FCC was the first coffee company in Colombia to export Fairtrade.\u003c\/p\u003e\n\u003cp\u003eThe route to Europe goes via the French green coffee importer Belco, who organizes the sailing freight. Traceable back to the cooperative.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooperative:\u003c\/strong\u003e Federación Campesina del Cauca (FCC)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700 to 1,900 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e Colombia, Castillo, Typica, Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed, dried on drying beds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping Score:\u003c\/strong\u003e 83 out of 100 (Specialty range from 80 according to SCA standard)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransport:\u003c\/strong\u003e sailing cargo ship across the Atlantic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, non-EU agriculture. The cooperative is additionally Fairtrade-organized\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Hochlandsonne CO2-neutral?\u003c\/h4\u003e\n\u003cp\u003eNo, and we do not claim that. Sail transport causes significantly fewer emissions than a container ship, calculated by our import partner Belco at around 13 instead of 80 grams CO2 per kilogram of coffee. That applies to sea transport, not to the entire coffee. The largest share of emissions occurs in cultivation.\u003c\/p\u003e\n\u003ch4\u003eWhy is the coffee not always available?\u003c\/h4\u003e\n\u003cp\u003eBecause a sailing cargo ship carries only a fraction of the volume of a container ship and sails by wind and season. When a load is sold, it takes until the next crossing.\u003c\/p\u003e\n\u003ch4\u003eWhat is panela?\u003c\/h4\u003e\n\u003cp\u003eUnrefined Colombian cane sugar made from boiled down sugarcane juice. As a flavor note it leans toward caramel and brown sugar.\u003c\/p\u003e\n\u003ch4\u003eIs Hochlandsonne suitable for espresso?\u003c\/h4\u003e\n\u003cp\u003eYes, but as a light, fruity espresso, not as a classic dark one. The profile shows most clearly in pour-over. 18 g in the double basket, 36 to 45 g in the cup, 25 to 30 seconds, 93 to 94 °C.\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-fine, water 93 to 94 °C. Bloom with 50 g water and 30 seconds waiting time. Target total brew time is 2:30 to 3:00 minutes.\u003c\/p\u003e\n\u003ch4\u003eIs Hochlandsonne organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, 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 bag. 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\": \"Is Hochlandsonne CO2-neutral?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, and that is not claimed. Sail transport causes significantly fewer emissions than a container ship, calculated by the import partner Belco at around 13 instead of 80 grams CO2 per kilogram of coffee. That applies to sea transport, not to the entire coffee. The largest share of emissions occurs in cultivation.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is Hochlandsonne not always available?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Because a sailing cargo ship carries only a fraction of the volume of a container ship and sails by wind and season. When a load is sold, it takes until the next crossing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is panela?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Unrefined Colombian cane sugar made from boiled down sugarcane juice. 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Entwickelt für deinen Vollautomaten.\u003c\/h1\u003e\n\u003c!-- Unterzeile --\u003e\n\u003cp\u003e\u003cstrong\u003eKräftiger Bio-Espresso aus Brasilien und Honduras – schokoladig, harmonisch und mit stabiler Crema für Vollautomaten und Siebträger.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c!-- Kurzbeschreibung --\u003e\n\u003ch2\u003eEin Espresso für jeden Tag\u003c\/h2\u003e\n\u003cp\u003eDer \u003cstrong\u003eBio Espresso Bergkraft\u003c\/strong\u003e ist ein ausgewogener Blend aus brasilianischen und honduranischen Arabica-Bohnen. Die mittlere Röstung sorgt für viel Körper, geringe Säure und eine \u003cstrong\u003estabile Crema\u003c\/strong\u003e, die besonders im Vollautomaten überzeugt.\u003c\/p\u003e\n\u003cp\u003eOb pur als Espresso oder als Cappuccino und Latte Macchiato – Bergkraft bleibt geschmacklich präsent, ohne bitter zu wirken.\u003c\/p\u003e\n\u003c!-- Crema --\u003e\n\u003ch2\u003eDichte Crema – auch im Vollautomaten\u003c\/h2\u003e\n\u003cp\u003eViele Bohnen sind für Vollautomaten zu hell geröstet. Das Ergebnis: Der Kaffee wirkt dünn und erinnert eher an Filterkaffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBergkraft\u003c\/strong\u003e wurde so abgestimmt, dass er auch im Vollautomaten eine \u003cstrong\u003esichtbare, stabile Crema\u003c\/strong\u003e entwickelt.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003edichte, haselnussbraune Crema\u003c\/li\u003e\n\u003cli\u003evoller Körper\u003c\/li\u003e\n\u003cli\u003eharmonischer Geschmack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePerfekt für alle, die ihren Espresso kräftig mögen und sich auch im Vollautomaten eine überzeugende Tasse wünschen.\u003c\/p\u003e\n\u003c!-- Geschmacksprofil --\u003e\n\u003ch2\u003eGeschmacksprofil\u003c\/h2\u003e\n\u003cp\u003eDer Blend wurde bewusst auf klassische Espresso-Aromen abgestimmt.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eMilchschokolade\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMandel\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eKaramell\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003ekräftiger Körper\u003c\/li\u003e\n\u003cli\u003egeringe Säure\u003c\/li\u003e\n\u003cli\u003ecremiger Abgang\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIdeal für:\u003c\/strong\u003e Espresso, Cappuccino, Latte Macchiato und Café Crema.\u003c\/p\u003e\n\u003c!-- Vollautomat --\u003e\n\u003ch2\u003ePerfekt für Vollautomaten\u003c\/h2\u003e\n\u003cp\u003eVollautomaten extrahieren Kaffee schneller als Siebträgermaschinen. Deshalb funktionieren nicht alle Bohnen gleich gut.\u003c\/p\u003e\n\u003cp\u003eBergkraft wurde so geröstet, dass sich die Aromen auch bei kürzerer Extraktion gleichmäßig entfalten.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eausgewogene Extraktion\u003c\/li\u003e\n\u003cli\u003estabile Crema\u003c\/li\u003e\n\u003cli\u003ekein bitterer Nachgeschmack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGeeignet für:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVollautomaten (z. B. 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The acidity is mild and well integrated, the body soft and round.\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.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eTo be honest\u003c\/h4\u003e\n\u003cp\u003eDecaffeinated coffee never tastes identical to the caffeinated original. The Mountain Water Process preserves a lot, but not everything. What remains is a round, sweet coffee with a clear origin. If you have considered decaf thin and papery so far, you will find the opposite here.\u003c\/p\u003e\n\n\u003ch4\u003eHow much caffeine is still in it?\u003c\/h4\u003e\n\u003cp\u003eDecaffeinated roasted coffee may contain at most 0.1% caffeine in the dry mass in Germany. Mondgold is marketed as decaffeinated roasted coffee and complies with this requirement. It is therefore not completely caffeine-free, a small residual content remains. That is the case with every decaffeinated coffee.\u003c\/p\u003e\n\n\u003ch4\u003eWorks for you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ewant another cup in the evening without it shifting your sleep\u003c\/li\u003e\n\u003cli\u003ewant to drink a second or third cup during the day without a caffeine boost\u003c\/li\u003e\n\u003cli\u003eare consciously reducing caffeine but do not want to give up taste\u003c\/li\u003e\n\u003cli\u003ewant to know who produced a decaf and where it comes from\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot right for you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eneed completely caffeine-free coffee\u003c\/li\u003e\n\u003cli\u003eare looking for a strong, dark espresso. Then choose Ätna or Vesuv\u003c\/li\u003e\n\u003cli\u003eexpect a decaf to taste exactly like your caffeinated favorite coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDecaf is not an alternative, but a complement\u003c\/h3\u003e\n\u003cp\u003eMost of our customers do not replace their main coffee with Mondgold, they place it alongside. Morning the usual espresso, in the evening Mondgold. This way you can choose your number of cups freely without giving up coffee.\u003c\/p\u003e\n\n\u003ch3\u003eMondgold or Nachtgold?\u003c\/h3\u003e\n\u003cp\u003eWe have two decaffeinated coffees, both from Mexico, both decaffeinated using water-based methods. Mondgold comes from Motozintla from a named producer and tastes sweet and nutty like sugarcane and hazelnut. Nachtgold comes from Yajalón from a smallholder cooperative and leans toward forest honey, fig and caramel. Mondgold is the cheaper of the two.\u003c\/p\u003e\n\n\u003ch3\u003eThree things you should know about decaffeinated beans\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey look darker than they are roasted.\u003c\/strong\u003e The process changes the color of the bean. Mondgold is a medium roast, even if the beans appear darker.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey extract faster.\u003c\/strong\u003e Decaffeinated beans are more porous and brittle and generate more fines. Start a touch coarser than with your usual coffee.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey age a bit faster.\u003c\/strong\u003e That is why the roast date is on every package and we only fill after an order is placed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow Mondgold is decaffeinated\u003c\/h3\u003e\n\u003cp\u003eMondgold is decaffeinated in the Mountain Water Process, a patented water-based method, without conventional chemical solvents like dichloromethane or ethyl acetate. It is carried out by Descamex in Mexico.\u003c\/p\u003e\n\u003cp\u003eThe specific advantage is: the coffee is decaffeinated in the country of origin and not after transport to Europe. The procedure: the beans are steamed and softened, the caffeine transfers into a saturated, caffeine-free solution, is filtered out over activated carbon, and the beans are then dried and polished. Because the solution remains saturated with the flavor-bearing compounds, these are hardly lost.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003cp\u003eDecaffeinated beans are more porous and extract faster. Start a touch coarser than with your usual coffee. All amounts are given in grams.\u003c\/p\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine, but a touch coarser than for caffeinated espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 18 g in the double basket · \u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2, that is 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 yield is given in grams, not in milliliters. If the espresso runs too fast and tastes thin: grind finer. If it runs syrupy and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003ePour-over, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16, that is 20 g to 320 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium to medium-coarse · \u003cstrong\u003eWater:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarget time:\u003c\/strong\u003e 2:30 to 3:30 minutes total brew time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFrench press\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRatio 1:15, that is 30 g to 450 g water, grind size medium-coarse, water 93 °C\u003c\/li\u003e\n\u003cli\u003eSteep time 4 minutes, then skim the crust and press slowly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium, temperature medium\u003c\/li\u003e\n\u003cli\u003eGrind size a bit coarser than your standard setting\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 coffee tastes flatter and the sweetness is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and optimal consumption window:\u003c\/strong\u003e The roast date is printed on every package. After 10 to 14 days of resting time the profile is on point. Because decaffeinated beans age a bit faster, we recommend consumption within around three months. Your bag is only filled immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMexico · Chiapas · Motozintla · Lot Santa Fé Decaf.\u003c\/strong\u003e Grown by Jorge Arreola Nava, who works together with local producers on the varietal blend. The coffee grows at 1,200 to 1,320 meters in the shade of Inga trees. This cultivation method protects the plants, promotes biodiversity and slows the ripening of the cherries.\u003c\/p\u003e\n\u003cp\u003eChiapas is one of Mexico\u0002s most important coffee regions and borders the Guatemalan region of Huehuetenango. Many farms are family-run and closely connected to the local communities.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jorge Arreola Nava\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e Santa F\u0000e9 Decaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e Catimor, Sarchimor, Roter Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,200 to 1,320 m, shade-grown under Inga trees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed, drying on patios and mechanically\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December, hand-picked\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecaffeination:\u003c\/strong\u003e Mountain Water Process at Descamex in Mexico\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\u003eIs Mondgold completely caffeine-free?\u003c\/h4\u003e\n\u003cp\u003eNo. Decaffeinated roasted coffee may contain at most 0.1% caffeine in the dry mass in Germany, and Mondgold complies with this requirement. A small residual content remains, that is the case with every decaffeinated coffee.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Mountain Water Process?\u003c\/h4\u003e\n\u003cp\u003eA patented water-based decaffeination method without conventional chemical solvents. The beans are steamed and softened, the caffeine transfers into a saturated caffeine-free solution and is filtered out via activated carbon. Because the solution remains saturated with the flavor-bearing compounds, these are hardly lost.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Nachtgold?\u003c\/h4\u003e\n\u003cp\u003eBoth are decaffeinated organic coffees from Mexico. Mondgold comes from Motozintla from a named producer, sweet and nutty like sugarcane and hazelnut. Nachtgold comes from Yajal\u0000f3n from a smallholder cooperative and leans toward forest honey, fig and caramel.\u003c\/p\u003e\n\u003ch4\u003eDo I have to adjust the grind size?\u003c\/h4\u003e\n\u003cp\u003eYes, usually a bit coarser. Decaffeinated beans are more porous and brittle, produce more fines and extract faster.\u003c\/p\u003e\n\u003ch4\u003eWhy do the beans look so dark?\u003c\/h4\u003e\n\u003cp\u003eThe decaffeination process changes the color of the bean. Mondgold is a medium roast, even if the beans appear darker. This is normal.\u003c\/p\u003e\n\u003ch4\u003eIs Mondgold organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, 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 package. Recommended resting time: 10 to 14 days. Because decaffeinated beans age a bit faster, our recommended consumption window is around three 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\": \"Is Mondgold Decaf completely caffeine-free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Decaffeinated roasted coffee may contain at most 0.1% caffeine in the dry mass in Germany, and Mondgold complies with this requirement. A small residual content remains, that is the case with every decaffeinated coffee.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the Mountain Water Process?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A patented water-based decaffeination method without conventional chemical solvents. The beans are steamed and softened, the caffeine transfers into a saturated caffeine-free solution and is filtered out via activated carbon. Because the solution remains saturated with the flavor-bearing compounds, these are hardly lost.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Mondgold and Nachtgold?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both are decaffeinated organic coffees from Mexico. Mondgold comes from Motozintla from a named producer, sweet and nutty like sugarcane and hazelnut. Nachtgold comes from Yajal\u0000f3n from a smallholder cooperative and leans toward forest honey, fig and caramel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to adjust the grind size for decaf?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, usually a bit coarser. Decaffeinated beans are more porous and brittle, produce more fines and extract faster.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why do decaffeinated beans look darker?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The decaffeination process changes the color of the bean. Mondgold is a medium roast, even if the beans appear darker. This is normal.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Mondgold organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, 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 package. Recommended resting time: 10 to 14 days. Because decaffeinated beans age a bit faster, the recommended consumption window is around three months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":56984968986889,"sku":"MOND250","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":56984969019657,"sku":"MOND250-FP","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":56984969052425,"sku":"MOND250-FI","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":56984969085193,"sku":"MOND250-HK","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":56984969117961,"sku":"MOND250-ST","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":56984969150729,"sku":"MOND500","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":56984969183497,"sku":"MOND500-FP","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":56984969216265,"sku":"MOND500-FI","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":56984969249033,"sku":"MOND500-HK","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":56984969281801,"sku":"MOND500-ST","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56984969314569,"sku":"MOND1000","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":56984969347337,"sku":"MOND1000-FP","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":56984969380105,"sku":"MOND1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":56984969412873,"sku":"MOND1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":56984969445641,"sku":"MOND1000-ST","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/mongold-front.png?v=1779275571"},{"product_id":"aetna-bio-espressobohnen","title":"Ätna Organic Espresso, dark roasted","description":"\u003ch3\u003eÄtna: dark organic espresso in the southern Italian style\u003c\/h3\u003e\n\u003cp\u003eDark chocolate, nougat and roasted hazelnut. 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"},{"product_id":"hornisgrinde","title":"Hornisgrinde Organic Espresso, Single Origin Brazil","description":"\u003ch3\u003eHornisgrinde: Organic espresso, Single Origin Brazil\u003c\/h3\u003e\n\u003cp\u003eMarzipan on the first sip, followed by milk chocolate, and vanilla on the finish. Round body, soft texture, very low acidity. A Single Origin from Brazil that has no sharp edges.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe listed aromas are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eWhy this coffee is so mild\u003c\/h4\u003e\n\u003cp\u003eRoter Catuai from Matas de Minas, natural processed and dried on patios in the sun. The cherry dries around the bean, which gives sweetness and body. In addition a medium roast that goes far enough to reduce acidity and ends early enough to avoid developing roast bitterness. The result is a coffee without extremes in either direction.\u003c\/p\u003e\n\n\u003ch4\u003eSuits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for a low-acidity coffee and tend to avoid fruitiness\u003c\/li\u003e\n\u003cli\u003elike sweet and chocolatey flavors, without it becoming dark or smoky\u003c\/li\u003e\n\u003cli\u003ewant an uncomplicated everyday coffee that also works with milk\u003c\/li\u003e\n\u003cli\u003ewant to know which farm your coffee comes from, with batch number\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\u003eare looking for fruity, lively coffees. Then choose \u003ca href=\"\/en-no\/products\/hochlandblute\"\u003eHochlandblüte\u003c\/a\u003e or \u003ca href=\"\/en-no\/products\/hochlandjuwel\"\u003eHochlandjuwel\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eare used to a dark, powerful Italian style. Then choose \u003ca href=\"\/en-no\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e or \u003ca href=\"\/en-no\/products\/bio-espresso-vesuv-kaffeebohnen\"\u003eVesuv\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ewant maximum crema and pressure in the cup. This lacks a Canephora share for that, choose \u003ca href=\"\/en-no\/products\/bio-espresso-bergkraft-vollautomaten-kaffeebohnen\"\u003eBergkraft\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eThe same bean, three products\u003c\/h3\u003e\n\u003cp\u003eThe Roter Catuai from Fazenda Dutra is also used in \u003ca href=\"\/en-no\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e and in \u003ca href=\"\/en-no\/products\/mount-everest\"\u003eMount Everest\u003c\/a\u003e. Hornisgrinde is the pure form: only this one bean, medium roasted. Ätna uses the same bean, roasts it dark and supplements it with one third Canephora. Mount Everest uses it as the base for a blend from five origins.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003ePortafilter espresso machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine · \u003cstrong\u003eDosing:\u003c\/strong\u003e 17 to 18 g in a double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2 to 1:2.3, so 18 g into 36 to 40 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 28 to 32 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 93 to 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLoosen the coffee grounds with a WDT tool before tamping. The output is given in grams, not milliliters, because the crema distorts the volume. If the espresso runs too fast and tastes thin: grind finer. If it runs slow and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium, temperature medium to high, grind size fine to medium-fine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, dosing 15 to 18 g\u003c\/li\u003e\n\u003cli\u003eWater up to the safety valve, medium heat, remove from the stove as soon as it hisses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFilter and AeroPress\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRatio 60 g\/L, grind size medium, water 94 °C\u003c\/li\u003e\n\u003cli\u003eHere marzipan and vanilla come through particularly clearly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e With very hard tap water above 14 °dH the coffee tastes flatter. Filtered water brings out the sweetness much better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and drinking window:\u003c\/strong\u003e The roast date is printed on every bag. After a resting time of 10 to 14 days sweetness and body are at their best, afterwards the coffee remains aromatic for about four months. Your bag is filled only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil · Matas de Minas · Legião Fazenda Dutra.\u003c\/strong\u003e A family business in the third generation. Founded in the 1950s by José Dutra Sobrinho on just over one hectare, today more than 300 hectares, run by his sons Ednilson and Walter Dutra. Harvested by hand between May and September, then dried on patios in the sun.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Roter Catuai, single variety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Natural, dried on patios\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,250 to 1,400 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e May to September, harvested by hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBatch:\u003c\/strong\u003e BTB24BRA381, ICO 002\/1790\/0025, via BELCO\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping Score:\u003c\/strong\u003e 82 out of 100 (SCA scale, evaluated by BELCO)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, control body DE-ÖKO-022, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGreen coffee incoming analysis (BELCO):\u003c\/strong\u003e Density 697 g\/L, moisture content 11.1%, water activity 0.59 aw, screen size 16+, 0 primary defects, 8 secondary defects. Aromatic notes in the green coffee: peanuts, milk chocolate, cocoa, dried fruit. These values refer to the green coffee of the named batch.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Hornisgrinde acidic?\u003c\/h4\u003e\n\u003cp\u003eVery little. The profile clearly leans toward marzipan, milk chocolate and vanilla. Coffee naturally always contains acids, here they hardly stand out.\u003c\/p\u003e\n\u003ch4\u003eWhy does the coffee taste like marzipan?\u003c\/h4\u003e\n\u003cp\u003eThe combination of natural processing and a medium roast. The cherry dries around the bean and releases sweetness, the roast develops almondy-vanilla notes from that. Nothing is added.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Ätna?\u003c\/h4\u003e\n\u003cp\u003eThe bean is the same: single-variety Roter Catuai from Fazenda Dutra. \u003ca href=\"\/en-no\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e is dark roasted and supplemented by one third Canephora for more body and crema. Hornisgrinde is the pure, medium roasted form.\u003c\/p\u003e\n\u003ch4\u003eIs Hornisgrinde suitable for the automatic machine?\u003c\/h4\u003e\n\u003cp\u003eYes. As a medium roast the beans remain dry to slightly matte, without an oil film. Strength medium, temperature medium to high, grind size fine to medium-fine.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e17 to 18 g in a double basket, 36 to 40 g in the cup, 28 to 32 seconds, 93 to 94 °C. That corresponds to 1:2 to 1:2.3. Set the time via the grind size, not via the dosing.\u003c\/p\u003e\n\u003ch4\u003eIs Hornisgrinde organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body DE-ÖKO-022, 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 printed on the package. Recommended resting time: 10 to 14 days. Our recommended drinking 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\": \"Is Hornisgrinde acidic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. The profile clearly leans toward marzipan, milk chocolate and vanilla. Coffee naturally always contains acids, here they hardly stand out.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does Hornisgrinde taste like marzipan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The combination of natural processing and a medium roast. The cherry dries around the bean and releases sweetness, the roast develops almondy-vanilla notes from that. Nothing is added.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Hornisgrinde and Ätna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The bean is the same: single-variety Roter Catuai from Fazenda Dutra. Ätna is dark roasted and supplemented by one third Canephora for more body and crema. Hornisgrinde is the pure, medium roasted form.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Hornisgrinde suitable for the automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. As a medium roast the beans remain dry to slightly matte, without an oil film. Strength medium, temperature medium to high, grind size fine to medium-fine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Hornisgrinde?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"17 to 18 g in a double basket, 36 to 40 g in the cup, 28 to 32 seconds, 93 to 94 °C. That corresponds to 1:2 to 1:2.3. Set the extraction time via the grind size, not via the dosing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Hornisgrinde organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, control body DE-ÖKO-022, 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 fill the bag only immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. The recommended drinking 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":57046481797385,"sku":"Hornis250","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":57046481830153,"sku":"Hornis250-ST","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":57046481862921,"sku":"Hornis250-FI","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":57046481895689,"sku":"Hornis250-HK","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":57046481928457,"sku":"Hornis250-FP","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":57046481961225,"sku":"Hornis500","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":57046481993993,"sku":"Hornis500-ST","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":57046482026761,"sku":"Hornis500-FI","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":57046482059529,"sku":"Hornis500-HK","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":57046482092297,"sku":"Hornis500-FP","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":57046482125065,"sku":"Hornis1000","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57046482157833,"sku":"Hornis1000-ST","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":57046482190601,"sku":"Hornis1000-FI","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57046482223369,"sku":"Hornis1000-HK","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57046482256137,"sku":"Hornis1000-FP","price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/hornisgrinde-front_ec5345e9-fae8-49a0-b508-9f4d3a7780a8.png?v=1779275510"},{"product_id":"mount-everest","title":"Mount Everest organic espresso blend from five origins","description":"\u003ch3\u003eMount Everest: five origins in one cup\u003c\/h3\u003e\n\u003cp\u003eChocolaty base from Brazil, bright stone fruit from Ethiopia, clear fruit and structure from Honduras, syrupy depth from Indonesia's Gayo, plus crema and body from a small Canephora portion from Kerala. Low acidity, full body, multilayered. All five components are EU organic certified.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe flavors mentioned are natural taste associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eFrom 800 to 2,200 meters\u003c\/h4\u003e\n\u003cp\u003eNo other coffee we offer covers this range. The Ethiopian component from Goyo grows at 2,100 to 2,200 meters and, with a BELCO score of 86, is the highest-rated single lot in our assortment. It is the reason this blend has fruit and not just chocolate. That is why Mount Everest is intentionally medium roasted: a darker roast would destroy precisely that fruit.\u003c\/p\u003e\n\n\u003ch4\u003eWhy we do not give an overall score here\u003c\/h4\u003e\n\u003cp\u003eA cupping score is produced by standardized tasting of a specific coffee, not by averaging supplier scores. For blends we therefore do not provide an overall score. Instead we show the scores of the single components where available: Brazil 82, Ethiopia 86, both from BELCO. For the Canephora portion the Arabica scoring form would be the wrong metric anyway.\u003c\/p\u003e\n\n\u003ch4\u003eSuitable for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for an espresso with chocolate and at the same time fruit notes\u003c\/li\u003e\n\u003cli\u003elike to read up on where your coffee comes from, down to the lot number\u003c\/li\u003e\n\u003cli\u003edrink a lot with milk and still want character in the cup\u003c\/li\u003e\n\u003cli\u003euse an espresso machine, super-automatic machine or moka pot\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot suitable for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for a dark, smoky Italian style. Then take \u003ca href=\"\/en-no\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e or \u003ca href=\"\/en-no\/products\/bio-espresso-vesuv-kaffeebohnen\"\u003eVesuv\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ewant pure Arabica. Mount Everest contains 10% Canephora, then take \u003ca href=\"\/en-no\/products\/hornisgrinde\"\u003eHornisgrinde\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eare looking for a clear single origin with a single profile. Then take \u003ca href=\"\/en-no\/products\/hochlandblute\"\u003eHochlandblüte\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003emostly brew with pour-over. The blend is not built for that, take \u003ca href=\"\/en-no\/products\/sonnental\"\u003eSonnental\u003c\/a\u003e or \u003ca href=\"\/en-no\/products\/naturharmonie\"\u003eNaturharmonie\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eWhich of our blends fits?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMount Everest:\u003c\/strong\u003e medium roasted, five origins, chocolate and fruit, the most complex\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-no\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e:\u003c\/strong\u003e dark roasted, southern Italian style, maximum crema, not for super-automatic machines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-no\/products\/bio-espresso-bergkraft-vollautomaten-kaffeebohnen\"\u003eBergkraft\u003c\/a\u003e:\u003c\/strong\u003e medium roasted, dry bean surface, developed for super-automatic machines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-no\/products\/bio-espresso-vesuv-kaffeebohnen\"\u003eVesuv\u003c\/a\u003e:\u003c\/strong\u003e dark, highest Canephora proportion, the most powerful\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003eEspresso machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e fine · \u003cstrong\u003eDose:\u003c\/strong\u003e 17 to 18 g in a double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2 to 1:2.2, i.e. 18 g to 36 to 40 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 27 to 31 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 93 to 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLoosen the coffee puck with a WDT-Tool before tamping. If the espresso runs faster than 27 seconds and tastes thin: grind finer. If it takes longer than 31 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 with 120 ml milk\u003c\/li\u003e\n\u003cli\u003eLatte macchiato: 36 g espresso with 200 ml milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSuper-automatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium, temperature medium to high, grind fine to medium-fine\u003c\/li\u003e\n\u003cli\u003eAs a medium roast the beans remain largely dry, which is gentler on the grinder\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind medium-fine, loosely fill the basket and level off, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater up 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 use soft to medium-hard water. With very hard tap water the blend tastes flatter and the fruit notes from Ethiopia are the first to be lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and best-before window:\u003c\/strong\u003e The roast date is printed on each package. After 10 to 14 days of resting the blend is at its peak. After that the coffee remains aromatic for about four months. Your bag will only be filled immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eThe five components\u003c\/h3\u003e\n\n\u003ch4\u003eBrazil · Matas de Minas · Legião Fazenda Dutra (30%)\u003c\/h4\u003e\n\u003cp\u003eFamily-run farm in the third generation, led by Ednilson and Walter Dutra. Founded in the 1950s by José Dutra Sobrinho on just over one hectare, today over 300 hectares. We sell the same bean as a single origin under the name \u003ca href=\"\/en-no\/products\/hornisgrinde\"\u003eHornisgrinde\u003c\/a\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRed Catuai, Natural, sun-dried on patios\u003c\/li\u003e\n\u003cli\u003e1,250 to 1,400 m, harvest May to September, manual\u003c\/li\u003e\n\u003cli\u003eLot BTB24BRA381, ICO 002\/1790\/0025, EU organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncoming analysis (BELCO):\u003c\/strong\u003e density 697 g\/L, moisture 11.1%, water activity 0.59 aw, screen size 16+, 0 primary defects, 8 secondary defects, score 82\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eEthiopia · Guji · Hambella · Tirtira Goyo (20%)\u003c\/h4\u003e\n\u003cp\u003eTirtira Goyo is a kebele, that is a community, in the Woreda Hambella. The cherries from around 150 producers in Goyo are processed at the Alaka washing station, operated by the Metad group. Metad works with about 15,000 smallholders in Hambella and Gedeb together.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeirloom, washed, dried on raised beds\u003c\/li\u003e\n\u003cli\u003e2,100 to 2,200 m, harvest December to February, manual\u003c\/li\u003e\n\u003cli\u003eLot BTB25ETH171, ICO 010\/0379\/0011A, EU organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncoming analysis (BELCO):\u003c\/strong\u003e density 720 g\/L, moisture 9.4%, water activity 0.51 aw, screen size 14+, 0 primary defects, 7 secondary defects, score 86\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eHonduras · La Paz · Santiago de Puringla (20%)\u003c\/h4\u003e\n\u003cp\u003eThe Cooperativa Mixta de Café Orgánico y Especiales Puringla consists of 76 small-scale producers from 19 villages in the Montecillos mountain range. Santiago de Puringla belongs to the municipalities of the Denominación de Origen Café Marcala. That is regional context, not a lot-specific seal.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIH-90, Parainema, Lempira, Typica, Catimor, Catuaí\u003c\/li\u003e\n\u003cli\u003eWashed, Grade SHG EP, 1,000 to 2,000 m, Crop 2025\/26\u003c\/li\u003e\n\u003cli\u003eLot P11442 via Touton, 8 defects, 69 kg GrainPro, EU organic\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIndonesia · Aceh · Gayo Highlands (20%)\u003c\/h4\u003e\n\u003cp\u003eThe protected geographical indication \"Kopi Arabika Gayo\" covers the districts Aceh Tengah, Bener Meriah and Gayo Lues. It is processed using the giling-basah method, also called wet hulling: the parchment is removed while the bean is still wet. That is exactly what shapes the profile with syrupy depth, earthy spice and full body.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGayo-typical Arabica lines, semi-washed, wet-hulled, Grade 1 TP extra clean\u003c\/li\u003e\n\u003cli\u003e900 to 1,700 m, smallholder structures, agroforestry\u003c\/li\u003e\n\u003cli\u003eLot P11487 via Touton, ICO 015\/0826\/0295, EU organic\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIndia · Kerala (10%)\u003c\/h4\u003e\n\u003cp\u003eCanephora from southern India, cultivated from 800 meters under shade trees, processed as washed. High-altitude cultivation under shade ensures slower ripening, denser beans and less harsh bitterness than lowland Robusta. EU organic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOn the laboratory values:\u003c\/strong\u003e The stated values come from the green coffee incoming analyses of our importer BELCO for the respective lots. They refer to the green coffee, not the finished blend.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Mount Everest organic?\u003c\/h4\u003e\n\u003cp\u003eYes. All five components are EU organic certified. Control body DE-ÖKO-022, Non-EU agriculture.\u003c\/p\u003e\n\u003ch4\u003eWhy don’t you give an SCA score?\u003c\/h4\u003e\n\u003cp\u003eBecause a cupping score is produced by tasting a specific coffee and not by averaging supplier scores. We show the scores of the single components: Brazil 82, Ethiopia 86, both from BELCO.\u003c\/p\u003e\n\u003ch4\u003eWhere does the name come from?\u003c\/h4\u003e\n\u003cp\u003eIt is a fantasy name and refers to the altitude range of the blend from 800 to 2,200 meters. There is no origin connection to Nepal or Tibet; the coffee comes from Brazil, Ethiopia, Honduras, Indonesia and India.\u003c\/p\u003e\n\u003ch4\u003eWhy is Canephora in the blend?\u003c\/h4\u003e\n\u003cp\u003eThe 10% share from Kerala brings dense crema, stability in milk and a nutty depth. It grows from 800 meters under shade trees and is processed washed, which distinguishes it from typical industrial Robusta.\u003c\/p\u003e\n\u003ch4\u003eIs Mount Everest suitable for pour-over?\u003c\/h4\u003e\n\u003cp\u003eNo. The blend is built for espresso machine, super-automatic machine and moka pot. For pour-over we recommend \u003ca href=\"\/en-no\/products\/sonnental\"\u003eSonnental\u003c\/a\u003e, \u003ca href=\"\/en-no\/products\/naturharmonie\"\u003eNaturharmonie\u003c\/a\u003e or \u003ca href=\"\/en-no\/products\/hochland-sonne-co-reduzierte-speciality-espressobohne-per-segelschiff\"\u003eHochlandsonne\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eWhat does SHG EP mean for the Honduras component?\u003c\/h4\u003e\n\u003cp\u003eSHG stands for Strictly High Grown, i.e. grown from 1,200 m. EP stands for European Preparation: screen 15+ and low defect tolerance. Both are indicators of elevated sorting quality.\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 printed on the package. Recommended rest time: 10 to 14 days. Our recommended best-before 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\": \"Is Mount Everest organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. All five components are EU organic certified. Control body DE-ÖKO-022, Non-EU agriculture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is there no SCA score for Mount Everest?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Because a cupping score is produced by tasting a specific coffee and not by averaging supplier scores. The scores of the single components are shown: Brazil 82, Ethiopia 86, both from BELCO.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the name Mount Everest come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is a fantasy name and refers to the altitude range of the blend from 800 to 2,200 meters. There is no origin connection to Nepal or Tibet; the coffee comes from Brazil, Ethiopia, Honduras, Indonesia and India.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is Canephora in the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The 10 percent share from Kerala brings dense crema, stability in milk and a nutty depth. It grows from 800 meters under shade trees and is processed washed, which distinguishes it from typical industrial Robusta.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Mount Everest suitable for pour-over?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The blend is built for espresso machine, super-automatic machine and moka pot. For pour-over Sonnental, Naturharmonie or Hochlandsonne are suitable.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does SHG EP mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"SHG stands for Strictly High Grown, i.e. grown from 1,200 m. EP stands for European Preparation: screen 15+ and low defect tolerance. Both are indicators of elevated sorting quality.\"\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 rest time: 10 to 14 days. The recommended best-before 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":57049015091465,"sku":"MEVE250","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":57049015124233,"sku":"MEVE250-ST","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":57049015157001,"sku":"MEVE250-FI","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":57049015189769,"sku":"MEVE250-HK","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":57049015222537,"sku":"MEVE250-FP","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":57049015255305,"sku":"MEVE500","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":57049015288073,"sku":"MEVE500-ST","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":57049015320841,"sku":"MEVE500-FI","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":57049015353609,"sku":"MEVE500-HK","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":57049015386377,"sku":"MEVE500-FP","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":57049015419145,"sku":"MEVE1000","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57049015451913,"sku":"MEVE1000-ST","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":57049015484681,"sku":"MEVE1000-FI","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57049015517449,"sku":"MEVE1000-HK","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57049015550217,"sku":"MEVE1000-FP","price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/mount-everst-front.png?v=1779275526"},{"product_id":"feldberg-omni-roast-origin","title":"Feldberg organic coffee Colombia, Omniroast Single Origin","description":"\u003ch3\u003eFeldberg: Organic Single Origin from Aratoca, Colombia\u003c\/h3\u003e\n\u003cp\u003ePanela and caramel on the first sip, followed by almond and dark chocolate, plus a distinct dried fruit note and a lively, juicy acidity. Sweet, syrupy and fruity at once. A coffee with two faces: sweet and full-bodied as an espresso, clear and distinctly fruit-forward when brewed as pour-over.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned aromas are natural flavor associations from the green coffee and roast. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eWorks for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003elike fruity coffees and value acidity as a quality\u003c\/li\u003e\n\u003cli\u003eare looking for a coffee that works in an espresso machine and in pour-over\u003c\/li\u003e\n\u003cli\u003elike sweetness in the direction of caramel and brown sugar\u003c\/li\u003e\n\u003cli\u003ewant to know who grew your coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot right for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for a dark, intense espresso. Then take \u003ca href=\"\/en-no\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e or \u003ca href=\"\/en-no\/products\/bio-espresso-vesuv-kaffeebohnen\"\u003eVesuv\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ewant practically no acidity. Then \u003ca href=\"\/en-no\/products\/hornisgrinde\"\u003eHornisgrinde\u003c\/a\u003e fits better\u003c\/li\u003e\n\u003cli\u003emostly drink with milk. The fruit will recede then, so take \u003ca href=\"\/en-no\/products\/bio-espresso-bergkraft-vollautomaten-kaffeebohnen\"\u003eBergkraft\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ewant it even fruitier and wilder. Then take \u003ca href=\"\/en-no\/products\/hochlandjuwel\"\u003eHochlandjuwel\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat Omniroast means here\u003c\/h3\u003e\n\u003cp\u003eFeldberg is intentionally roasted between filter and espresso roast: light enough to preserve fruit and acidity, far enough for body and crema to develop. That does not work with every green coffee. It works here because the semi-washed processing brings inherent sweetness and a syrupy texture that carries the fruit.\u003c\/p\u003e\n\n\u003ch3\u003eWhere the fruit comes from\u003c\/h3\u003e\n\u003cp\u003eSemi-washed means: part of the sweet fruit mucilage remains on the bean during drying. The result lies between washed and natural, with more sweetness, texture and fruit than washed coffees, and more clarity than naturals. Added to that are 1,600 m elevation and a three-tier shade-grown system that lets the cherries ripen more slowly. That combination produces the lively acidity and the dried fruit note.\u003c\/p\u003e\n\n\u003ch3\u003eFeldberg or Hochlandsonne?\u003c\/h3\u003e\n\u003cp\u003eBoth come from Colombia and both cross the Atlantic by sail-powered freighter. The difference lies in the coffee: Feldberg is semi-washed, sweet, caramelly and dried-fruity, from a single finca with a named producer. \u003ca href=\"\/en-no\/products\/hochland-sonne-co-reduzierte-speciality-espressobohne-per-segelschiff\"\u003eHochlandsonne\u003c\/a\u003e is washed, floral and clear, from a cooperative in Cauca. Feldberg is the warmer of the two, Hochlandsonne the brighter.\u003c\/p\u003e\n\n\u003ch3\u003eOur starter recipes\u003c\/h3\u003e\n\u003ch4\u003eEspresso\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e fine · \u003cstrong\u003eDose:\u003c\/strong\u003e 18 g in a double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2 to 1:2.3, so 18 g into 36 to 41 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 27 to 31 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 93 to 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLoosen the coffee grounds with a WDT-Tool before using the Tamper. If the espresso flows faster than 27 seconds and tastes thin: grind finer. If it takes longer than 31 seconds and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003ePour-over, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16, so 20 g to 320 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e medium · \u003cstrong\u003eWater:\u003c\/strong\u003e 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\u003eStart with a bloom: pour 50 g water, wait 30 seconds, then pour evenly. Fruit, panela and caramel come through most clearly in the filter.\u003c\/p\u003e\n\u003ch4\u003eAeroPress\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e15 to 18 g coffee to 240 g water, grind medium, water 93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium, temperature medium to high, grind fine to medium-fine\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, fruit and sweetness are lost.\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 the profile is at its peak, after that the coffee remains aromatic 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\u003eColombia · Santander · Terroir Aratoca · Hacienda Cafetera Santa Maria.\u003c\/strong\u003e The finca lies in the Colombian Eastern Cordillera near the Chicamocha Canyon and is run by Mildred Daza. Aratoca is regarded as one of Colombia’s leading municipalities for organic and shade cultivation.\u003c\/p\u003e\n\u003cp\u003eSanta Maria is a women-led coffee project. Three roles are documented by name: Mildred as producer, Alba as cuadrillera responsible for work organization and Luz as cupper and certified Q-Grader. Quality control therefore takes place on the farm, not only at the importer. Mildred’s stated goal is to turn this into a cooperative.\u003c\/p\u003e\n\u003cp\u003eThe Daza family transformed an originally dry, unsuitable-for-coffee area more than 25 years ago into a plantation with a three-tier agroforestry system. Over 15 different tree species shade the coffee plants, slowing cherry ripening and providing habitat for birds and other species. Oscar Daza was the first producer in the region to pay for his organic certification out of pocket.\u003c\/p\u003e\n\u003cp\u003eCastillo is grown, an Arabica variety developed by the Colombian research center Cenicafé. It long had a worse reputation than it deserved. In well-managed lots like this it regularly ends up in the specialty segment. Multiple varieties grow on the farm; our lot is single-varietal Castillo.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Mildred Daza, Hacienda Cafetera Santa Maria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Castillo, single-varietal in this lot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e semi-washed, mechanical drying\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600 m · \u003cstrong\u003eArea:\u003c\/strong\u003e 56 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e October to January, hand-picked\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming system:\u003c\/strong\u003e shade-grown, three-tier agroforestry, over 15 tree species\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e BTB25COL252 of 5 September 2025, 4.2 tonnes, 60 sacks à 70 kg, sisal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImporter:\u003c\/strong\u003e Belco. Traceable to the lot and to the farm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransport:\u003c\/strong\u003e sail-powered freighter across the Atlantic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping Score:\u003c\/strong\u003e 83.25 out of 100 (SCA scale, evaluated by Belco). Specialty starts at 80 points\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, laboratory-validated for this lot, certification body DE-ÖKO-022, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGreen coffee incoming analysis (Belco, lot BTB25COL252):\u003c\/strong\u003e Density 741 g\/L, residual moisture 11.2 %, water activity 0.61 aw, 0 primary defects, 5 secondary defects, score 83.25. By sieve size 98.1 % are on sieve 15 and larger, 40.4 % alone on sieve 18. Aromatic notes in the green coffee: panela, herbal, almond, dark chocolate, dried fruit. These values refer to the green coffee of the named lot.\u003c\/p\u003e\n\n\u003ch3\u003eSail-powered freighter instead of container ship\u003c\/h3\u003e\n\u003cp\u003eThis coffee crosses the Atlantic by sail-powered freighter. Our import partner Belco calculates the difference openly: around 80 grams CO2 per kilogram of coffee for a conventional container ship versus around 13 grams for the sail-powered freighter. Including ship construction amortized over 25 years, it is 82 versus 21 grams.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant for context:\u003c\/strong\u003e These figures refer exclusively to sea transport, not to the entire coffee. The largest share of emissions occurs during cultivation. Sail transport is not CO2-neutral: a sail-powered freighter also produces emissions. We demonstrably reduce part of the supply chain, we do not offset anything.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Feldberg fruity?\u003c\/h4\u003e\n\u003cp\u003eYes, clearly. In addition to panela, almond and dark chocolate it has a clear dried fruit note and a lively, juicy acidity. In pour-over the fruit is most pronounced.\u003c\/p\u003e\n\u003ch4\u003eWhat does Omniroast mean?\u003c\/h4\u003e\n\u003cp\u003eA roast profile between filter and espresso. Light enough to preserve fruit and acidity, far enough for body and crema. Feldberg therefore works equally well in an espresso machine and in pour-over.\u003c\/p\u003e\n\u003ch4\u003eWhat does semi-washed mean?\u003c\/h4\u003e\n\u003cp\u003ePart of the sweet fruit mucilage remains on the bean during drying. The result lies between washed and natural, with more sweetness, texture and fruit than washed coffees.\u003c\/p\u003e\n\u003ch4\u003eWhat is panela?\u003c\/h4\u003e\n\u003cp\u003eUnrefined Colombian cane sugar made from boiled sugarcane juice. As a flavor note it leans toward caramel and brown sugar.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Hochlandsonne?\u003c\/h4\u003e\n\u003cp\u003eBoth come from Colombia and both travel by sail-powered freighter. Feldberg is semi-washed, sweet, caramelly and dried-fruity, from a single finca with a named producer. \u003ca href=\"\/en-no\/products\/hochland-sonne-co-reduzierte-speciality-espressobohne-per-segelschiff\"\u003eHochlandsonne\u003c\/a\u003e is washed, floral and clear, from a cooperative in Cauca.\u003c\/p\u003e\n\u003ch4\u003eIs Castillo a good variety?\u003c\/h4\u003e\n\u003cp\u003eIt has a worse reputation than it deserves. Castillo was developed by the Colombian research center Cenicafé and long had the image of a mass variety. In well-managed lots it regularly lands in the specialty segment, here at 83.25 points.\u003c\/p\u003e\n\u003ch4\u003eIs Feldberg organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic-certified with laboratory-validated organic label for this lot, certification body DE-ÖKO-022, 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 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\": \"Is Feldberg fruity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, clearly. In addition to panela, almond and dark chocolate it has a clear dried fruit note and a lively, juicy acidity. In pour-over the fruit is most pronounced.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Omniroast mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A roast profile between filter and espresso. Light enough to preserve fruit and acidity, far enough for body and crema. Feldberg therefore works equally well in an espresso machine and in pour-over.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does semi-washed mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Part of the sweet fruit mucilage remains on the bean during drying. The result lies between washed and natural, with more sweetness, texture and fruit than washed coffees.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is panela?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Unrefined Colombian cane sugar made from boiled sugarcane juice. As a flavor note it leans toward caramel and brown sugar.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Feldberg and Hochlandsonne?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both come from Colombia and both travel by sail-powered freighter. Feldberg is semi-washed, sweet, caramelly and dried-fruity, from a single finca with a named producer. Hochlandsonne is washed, floral and clear, from a cooperative in Cauca.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Castillo a good coffee variety?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Castillo was developed by the Colombian research center Cenicafé and long had the image of a mass variety. In well-managed lots it regularly lands in the specialty segment, here at 83.25 points.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Feldberg organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic-certified with laboratory-validated organic label for this lot, certification body DE-ÖKO-022, 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 fill your bag only 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":57070494122249,"sku":"FELD250","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":57070494155017,"sku":"FELD250-ST","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":57070494187785,"sku":"FELD250-FI","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":57070494220553,"sku":"FELD250-HK","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":57070494253321,"sku":"FELD250-FP","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":57070494286089,"sku":"FELD500","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":57070494318857,"sku":"FELD500-ST","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":57070494351625,"sku":"FELD500-FI","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":57070494384393,"sku":"FELD500-HK","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":57070494417161,"sku":"FELD500-FP","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":57070494449929,"sku":"FELD1000","price":38.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57070494482697,"sku":"FELD1000-ST","price":38.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":57070494515465,"sku":"FELD1000-FI","price":38.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57070494548233,"sku":"FELD1000-HK","price":38.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57070494581001,"sku":"FELD1000-FP","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/feldberg.png?v=1779275541"}],"url":"https:\/\/niturbohne.com\/en-no\/collections\/coffee-espresso.oembed","provider":"Natur Bohne GmbH","version":"1.0","type":"link"}