{"title":"ESPRESSO BLEND","description":"","products":[{"product_id":"bl1-espresso-blend","title":"B 2 - espresso blend","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTo ensure freshness\u003c\/span\u003e\u003cspan\u003e, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eB 2 - espresso blend - medium roast \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis nutty medium roast espresso blend for modern coffee drinkers has been with us from the very beginning. It's easy to brew, is great as a pure espresso shot and makes an awesome flat white. Hazelnutty, malty notes, dark cherry flavors and some grapefruit, green apple and blackberry notes pair with milk chocolate and cinnamon flavors. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHazelnut, malt, milk chocolate, cinnamon, red grape, dark cherry, grapefruit, cinnamon, green apples, blackberry flavors. A\u003cspan\u003e \u003c\/span\u003enicely balanced medium roast espresso blend with medium acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing advice for a double espresso on portafilter machines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee grounds: 18 g \/ 0,63 oz\u003c\/li\u003e\n\u003cli\u003eWater temp: 92 °C \/ 197,6 °F\u003c\/li\u003e\n\u003cli\u003eShot time: 30 sec\u003c\/li\u003e\n\u003cli\u003eBeverage weight: 38 g \/ 1,34 oz\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Tip:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDistribute grounds evenly to avoid channeling.\u003c\/li\u003e\n\u003cli\u003eUse filtered water for better results.\u003c\/li\u003e\n\u003cli\u003eBeans should degas 6 days from the roast date.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore info on this coffee:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 1: 5 % Mandheling, Indonesia, Sumatra - semi-washed, grade 1, organic\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSumatra Mandheling is grown on the lofty, volcanic slopes of Mount Leuser, near the port of Padang in west-central Sumatra 900-1600 meters above sea level. The coffee is wet-hulled and sun-dried which is the traditional Sumatran method of coffee processing called \"Giling bashah\". In the cup it has a medium to rich body, a winey acidity, herbal and spicy notes with flavors of chocolate and tobacco.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e Sumatra, Indonesia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e900 – 1.600\u003c\/span\u003e m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eTypica\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003esemi-washed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: dark chocolate, anise, almond, tobacco, blackberry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: full\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: smooth, winey\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 2: 10 % \u003cmeta charset=\"utf-8\"\u003eLas Amapolas, Huehuetenango, Guatemala, Central America\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Huehuetenango\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: 1,350+ m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e: Typica, Bourbon, Caturra and Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest period\u003c\/strong\u003e: January–April\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: washed, European Prep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: dark chocolate, carmel, slightly fruity, sweet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: syrupy, light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: light, citric, juicy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHuehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.\u003c\/p\u003e\n\u003cp\u003eCurrents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.\u003c\/p\u003e\n\u003cp\u003eHuehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.\u003c\/p\u003e\n\u003cp\u003eSHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1,350 meters. (This term is also synonymous with SHG\/Strictly High Grown, a classification that’s higher than HB.) EP (European Preparation) means that the green coffee was sorted by hand to remove any defective beans and foreign material.\u003c\/p\u003e\n\u003cp\u003eFour producers from the Huehuetenango region contributed to this coffee:\u003c\/p\u003e\n\u003cp\u003e—Lety Anzueto, from finca Isnul in La Democracia;\u003cbr\u003e—Lety Perez, from finca Buenos Aires Huixoc in La Democracia;\u003cbr\u003e—Rene Perez, from Finca La Reforma, in Cuilco; and\u003cbr\u003e—Willy Perez, from Finca Las Americas and Finca San Antonio, both of which are in Agua Dulce.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 3: 85% \u003c\/strong\u003e\u003cstrong\u003eToucan, Cerrado, Brazil:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCerrado Minero is a region in the state of Minas Gerais, which is situated in the southeast of the country. The coffee production in this region is high thanks to the relatively flat landscape and ideal climatic conditions. The coffee is known for its intense aroma and its nutty and slightly sweet cup profile.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e Cerrado Minero, Minas Gerais\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: 1.000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e:\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMundo Novo, Catuaí, Caturra\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing\u003c\/strong\u003e: Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: M\u003cspan data-mce-fragment=\"1\"\u003eilk chocolate, nougat, roasted hazelnut \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: full\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: smooth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor your planning please note: \u003c\/strong\u003eTo ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/p\u003e","brand":"HERMETIC COFFEE ROASTERS","offers":[{"title":"250g","offer_id":39539849855176,"sku":"BL4-EBM3V250","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":39539849887944,"sku":"BL4-EBM3V1000","price":35.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/products\/B2_freigestellt.png?v=1668118060"},{"product_id":"bl1-espresso-blend-1","title":"B 1 - espresso blend","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTo ensure freshness\u003c\/span\u003e\u003cspan\u003e, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eB 1  – espresso blend - dark roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis very full bodied blend is perfect for strong and chocolaty espressi. As a dark roasted espresso blend it has a low acidity, goes well as a classic espresso and is also keeping its character in flat whites, cappuccinos or lattes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003cbr\u003eSpicy dark and chocolaty body, salted caramel and dried apricot aromas, blood orange acidity. Roasted hazelnut and maple syrup notes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing advice for a double espresso on portafilter machines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee grounds: 20 g \/ 0,71 oz\u003c\/li\u003e\n\u003cli\u003eWater temp: 93 °C \/ 199,4 °F\u003c\/li\u003e\n\u003cli\u003eShot time: 29 sec\u003c\/li\u003e\n\u003cli\u003eBeverage weight: 35 g \/ 1,23 oz\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Tip:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDistribute grounds evenly to avoid channeling.\u003c\/li\u003e\n\u003cli\u003eGrind coarser for a quicker shot and diminished bitterness.\u003c\/li\u003e\n\u003cli\u003eUse filtered water for better results.\u003c\/li\u003e\n\u003cli\u003eBeans should degas 6 days from the roast date.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore info on this coffee:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 1: 20 % \u003cmeta charset=\"utf-8\"\u003eLas Lobelias, Tarrazú, Costa Rica, Central America - washed:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e \u003c\/span\u003eTarrazú, Costa Rica, Central America\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: \u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCoopelibertad R.L.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: 700 - 1.900 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e: Bourbon, Jackson, Mibrizi, some SL varieties\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: Lavender, jasmin, fruit tea, rose, nougat, honey, lemon, cinnamon, sweet, fruity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: full, elegant\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: pleasant, smooth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCosta Rica boasts eight coffee growing regions, the most famous of which is Tarrazú. It is a tropical heaven of lush vegetation and exotic birds with breathtaking views. But above all, the region is known worldwide for its fine-quality beans.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTarrazú is an ideal location for growing Arabica coffee. High altitudes and the sedimentary soil composition favor the smooth and fine acidity these coffees are famous for. The majority of coffee grows on small farms and in the shade of protective tree canopies. The main varieties produced in the region are Caturra and Catuaí, both rich in flavor and high in quality.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCoopelibertad R.L. was founded in 1961, offering coffee producers access to knowledge and markets. The goal is to enable the farmers to get both better results and returns from their agricultural work. Nowadays, the cooperative gathers over 1,000 small and medium coffee producers. The overall mission is to improve their members‘ livelihoods and quality of life. Along with that, the preservation of the region‘s coffee culture as a worthy and sustainable activity is fostered. Coopelibertad uses water and electricity-efficient processing technology together with organic fertilizers in an effort to protect the environment.\u003c\/p\u003e\n\u003cp\u003eThese Tarrazú coffees are the result of a commitment to people and nature with dedication to outstanding quality. All of which translates into their unique flavor.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 2 – 80 % Toucan, Cerrado, Brazil:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e Cerrado Minero, Minas Gerais\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: 1.000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e: \u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMundo Novo, Catuaí, Caturra\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing\u003c\/strong\u003e: Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: M\u003cspan data-mce-fragment=\"1\"\u003eilk chocolate, nougat, roasted hazelnut \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: full\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: smooth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font_7\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCerrado Minero is a region in the state of Minas Gerais, which is situated in the southeast of the country. The coffee production in this region is high thanks to the relatively flat landscape and ideal climatic conditions. The coffee is known for its intense aroma and its nutty and slightly sweet cup profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor your planning please note: \u003c\/strong\u003eTo ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/p\u003e","brand":"HERMETIC COFFEE ROASTERS","offers":[{"title":"250g","offer_id":39540054261960,"sku":"BL1-EBM3V250","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":39540054294728,"sku":"BL1-EBM3V1000","price":35.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/products\/B1_freigestellt.png?v=1668118171"},{"product_id":"b-3-espresso-blend","title":"B 3 - espresso blend","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTo ensure freshness\u003c\/span\u003e\u003cspan\u003e, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eB 3 - espresso blend - dark roast \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis espresso roast is a very traditional dark roast. To give it its classical note, we for the first time used Robusta coffee beans as part of this blend. It's acidity is super low, it is very easy to handle, suitable for all automatic coffeemakers or manually operated coffee machines as well as the Bialetti espresso maker. So for all those who like their coffee classic, dark and strong, the B3 is the way to go.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor profile:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDark chocolate, cocoa, dark caramel and molasses flavors with notes of brown spice and whiskey. It has a good and strong body, a full mouthfeel and a very low acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing advice for a double espresso on portafilter machines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee grounds: 18 g \/ 0,63 oz\u003c\/li\u003e\n\u003cli\u003eWater temp: 94 °C \/ 201,02 °F\u003c\/li\u003e\n\u003cli\u003eShot time: 30 sec\u003c\/li\u003e\n\u003cli\u003eBeverage weight: 34 g \/ 1,20 oz\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Tip:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDistribute grounds evenly to avoid channeling.\u003c\/li\u003e\n\u003cli\u003eUse filtered water for better results.\u003c\/li\u003e\n\u003cli\u003eBeans should degas 6 days from the roast date.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore info on this coffee:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 1: 70% \u003c\/strong\u003e\u003cstrong\u003eToucan, Cerrado, Brazil:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCerrado Minero is a region in the state of Minas Gerais, which is situated in the southeast of the country. The coffee production in this region is high thanks to the relatively flat landscape and ideal climatic conditions. The coffee is known for its intense aroma and its nutty and slightly sweet cup profile.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e Cerrado Minero, Minas Gerais\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: 1.000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e:\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMundo Novo, Catuaí, Caturra\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing\u003c\/strong\u003e: Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: M\u003cspan data-mce-fragment=\"1\"\u003eilk chocolate, nougat, roasted hazelnut \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: full\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: smooth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 2: 10 % Mandheling, Indonesia, Sumatra - semi-washed, grade 1, organic\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSumatra Mandheling is grown on the lofty, volcanic slopes of Mount Leuser, near the port of Padang in west-central Sumatra 900-1600 meters above sea level. The coffee is wet-hulled and sun-dried which is the traditional Sumatran method of coffee processing called \"Giling bashah\". In the cup it has a medium to rich body, a winey acidity, herbal and spicy notes with flavors of chocolate and tobacco.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e Sumatra, Indonesia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e900 – 1.600\u003c\/span\u003e m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eTypica\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003esemi-washed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: dark chocolate, anise, almond, tobacco, blackberry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: full\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: smooth, winey\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 3: 20 % Parchment AB Robusta, Idukki, India\u003c\/strong\u003e\u003cstrong\u003e - washed:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis organic certified Parchment AB comes from the Idukki region near the city of Kerala, India. The cherries come together from various small farmers in the region who are part of the Manarcadu Social Service Society (MASS). The cooperative, which has a membership of 837 small farmers, was established in 2001 with the aim of helping the community of farmers adapt to sustainable agricultural practices and thereby earn a better living while contributing to a better environment.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eIdukki, India\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: \u003cspan\u003eMASS \u003cmeta charset=\"utf-8\"\u003ecooperative\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: 700 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety\u003c\/strong\u003e: Robusta, hand picked\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: milk chocolate, sweet, cereal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: full, strong\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: low, pleasant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor your planning please note: \u003c\/strong\u003eTo ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/p\u003e","brand":"HERMETIC COFFEE ROASTERS","offers":[{"title":"250g","offer_id":44539542667528,"sku":null,"price":13.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":44539542700296,"sku":null,"price":35.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/files\/B3_freigestellt.jpg?v=1686150074"},{"product_id":"b-4-espresso-blend","title":"B 4 - espresso blend","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTo ensure freshness\u003c\/span\u003e\u003cspan\u003e, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eB 4 - espresso blend - medium roast \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis decently rich espresso blend is one of three in our dark roast espresso lineup. Roasted darker than our medium roasted B2 blend and slightly lighter than our dark roasted B1 and B3 blends. It's quite full-bodied, chocolatey and almondy - rounded off by notes of caramel, cinnamon and cocoa. Plus it does have a very mild acidity. Neat or in milk-based drinks, both works perfectly. The B4 is suitable for all types of preparation, from stovetop coffeemakers to portafilter machines to fully automatic espresso machines. Enjoy!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChocolate, dark chocolate, caramel, almond, cocoa, cinnamon. Full-bodied, rich and a very mild accidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing advice for a double espresso on portafilter machines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee grounds: 17 g \/ 0,63 oz\u003c\/li\u003e\n\u003cli\u003eWater temp: 92 °C \/ 197,6 °F\u003c\/li\u003e\n\u003cli\u003eShot time: 28 sec\u003c\/li\u003e\n\u003cli\u003eBeverage weight: 36 g \/ 1,27 oz\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Tip:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDistribute grounds evenly to avoid channeling.\u003c\/li\u003e\n\u003cli\u003eUse filtered water for better results.\u003c\/li\u003e\n\u003cli\u003eBeans should degas 6 days from the roast date.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore info on this coffee:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 1: 30 % Tarrazú, Costa Rica - fully washed, SHB EP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis fully washed coffee originates from the Tarrazú region, situated to the south of the capital, San José, and renowned as one of Costa Rica‘s premier coffee regions. Grown at altitudes ranging from 1.200 to 1.800 meters above sea level, the coffee in this area thrives in soils enriched with volcanic ash and benefits from a temperate climate reminiscent of spring. The proximity to the equator and the Pacific Ocean means the region experiences only dry and rainy seasons, without extreme cold or hot periods throughout the year. This climatic consistency fosters the cultivation of high-quality coffees.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e Tarrazú, Costa Rica\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: \u003cspan\u003e1.650\u003c\/span\u003e m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e: Caturra \u0026amp; Catuaí\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003efully washed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: almond, caramel, tea like, white grape\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: very smooth \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 2: 20 % \u003cmeta charset=\"utf-8\"\u003eLas Amapolas, Huehuetenango, Guatemala, Central America\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Huehuetenango\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: 1,350+ m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e: Typica, Bourbon, Caturra and Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest period\u003c\/strong\u003e: January–April\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: washed, European Prep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: dark chocolate, carmel, slightly fruity, sweet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: syrupy, light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: light, citric, juicy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHuehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.\u003c\/p\u003e\n\u003cp\u003eCurrents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.\u003c\/p\u003e\n\u003cp\u003eHuehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.\u003c\/p\u003e\n\u003cp\u003eSHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1,350 meters. (This term is also synonymous with SHG\/Strictly High Grown, a classification that’s higher than HB.) EP (European Preparation) means that the green coffee was sorted by hand to remove any defective beans and foreign material.\u003c\/p\u003e\n\u003cp\u003eFour producers from the Huehuetenango region contributed to this coffee:\u003c\/p\u003e\n\u003cp\u003e—Lety Anzueto, from finca Isnul in La Democracia;\u003cbr\u003e—Lety Perez, from finca Buenos Aires Huixoc in La Democracia;\u003cbr\u003e—Rene Perez, from Finca La Reforma, in Cuilco; and\u003cbr\u003e—Willy Perez, from Finca Las Americas and Finca San Antonio, both of which are in Agua Dulce.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 3: 50% \u003c\/strong\u003e\u003cstrong\u003eToucan, Cerrado, Brazil:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCerrado Minero is a region in the state of Minas Gerais, which is situated in the southeast of the country. The coffee production in this region is high thanks to the relatively flat landscape and ideal climatic conditions. The coffee is known for its intense aroma and its nutty and slightly sweet cup profile.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e Cerrado Minero, Minas Gerais\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: 1.000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e:\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eMundo Novo, Catuaí, Caturra\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing\u003c\/strong\u003e: Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: M\u003cspan\u003eilk chocolate, nougat, roasted hazelnut \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: full\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: smooth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor your planning please note: \u003c\/strong\u003eTo ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/p\u003e","brand":"HERMETIC COFFEE ROASTERS","offers":[{"title":"250g","offer_id":45421264371976,"sku":null,"price":14.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":45421264404744,"sku":null,"price":37.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/files\/B4_freigestellt_shopify_062026.jpg?v=1781181871"},{"product_id":"b-5-espresso-blend","title":"B 5 - espresso blend","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTo ensure freshness\u003c\/span\u003e\u003cspan\u003e, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eB 5 - espresso blend - medium roast \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis espresso blend is the latest addition to our espresso lineup: It wonderfully combines the subtly fruity notes of plum, red grape and mirabelle with the classic flavors of milk chocolate and hazelnut. It has a complex and full body, an almost buttery mouthfeel and a mild acidity. Strong enough to hold its own in milk-based drinks, it of course also works perfectly as an espresso or Americano. Enjoy your coffee!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMilk chocolate, plum, red grape, mirabelle. Complex body, mild accidity and slightly buttery mouthfeel.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing advice for a double espresso on portafilter machines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee grounds: 18 g \/ 0,63 oz\u003c\/li\u003e\n\u003cli\u003eWater temp: 92 °C \/ 197,6 °F\u003c\/li\u003e\n\u003cli\u003eShot time: 30 sec\u003c\/li\u003e\n\u003cli\u003eBeverage weight: 38 g \/ 1,34 oz\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Tip:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDistribute grounds evenly to avoid channeling.\u003c\/li\u003e\n\u003cli\u003eUse filtered water for better results.\u003c\/li\u003e\n\u003cli\u003eBeans should degas 6 days from the roast date.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore info on this coffee:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 1: 50 % Tarrazú, Costa Rica - fully washed, SHB EP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis fully washed coffee originates from the Tarrazú region, situated to the south of the capital, San José, and renowned as one of Costa Rica‘s premier coffee regions. Grown at altitudes ranging from 1.200 to 1.800 meters above sea level, the coffee in this area thrives in soils enriched with volcanic ash and benefits from a temperate climate reminiscent of spring. The proximity to the equator and the Pacific Ocean means the region experiences only dry and rainy seasons, without extreme cold or hot periods throughout the year. This climatic consistency fosters the cultivation of high-quality coffees.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e Tarrazú, Costa Rica\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: \u003cspan\u003e1.650\u003c\/span\u003e m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e: Caturra \u0026amp; Catuaí\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003efully washed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: almond, caramel, tea like, white grape\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: very smooth \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart 2: 50 % Finca Canaque, Huehuetenango, Guatemala, Central America\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Canaque, named after a native tree of the region, was originally founded in 1958 by Jorge Vides and is now in its third generation of family ownership.\u003c\/p\u003e\n\u003cp\u003eLocated in the mountains of La Libertad, Huehuetenango, Finca Canaque sits at an altitude of 1800 meters. Since 2016, María Vides has managed the farm, focusing on producing both natural and washed quality coffee.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Huehuetenango\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: 1,850 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e: San Ramón and Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest period\u003c\/strong\u003e: April-May\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003edark chocolate, carmel, slightly fruity, sweet\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003esyrupy, light\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003elight, citric, juicy\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor your planning please note: \u003c\/strong\u003eTo ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/p\u003e","brand":"HERMETIC COFFEE ROASTERS","offers":[{"title":"250g","offer_id":58053207556360,"sku":null,"price":15.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":58053207589128,"sku":null,"price":38.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/files\/B5_freigestellt_shopify.jpg?v=1781796305"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/collections\/image.jpg?v=1645485605","url":"https:\/\/www.hermeticcoffee.business\/collections\/espresso-blends.oembed","provider":"HERMETIC COFFEE ROASTERS","version":"1.0","type":"link"}