{"title":"ESPRESSO single origin","description":"","products":[{"product_id":"cf-decaf-espresso","title":"CF - decaf espresso","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\u003eDF - decaf espresso - medium roast \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYep, it's a decaf. But this one is not less complex than a \"regular\" coffee. You will taste chocolate notes first, then cocoa and hazelnut. Tweaking your brew, you can also discover notes of almond and nutmeg. Perfectly fine for your caffein free flat white, cappuccino or espresso - also in the evening hours.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor the decaffeination process we have chosen the CO2 method. The advantage of this method is that the least aromas are lost through this process. The CO2 used is recycled and can be reused. For more information on decaffeination please scroll down.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChocolate, cocoa, hazelnut, almond, nutmeg. Good and round body and low on 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 \/ 201,2 °F\u003c\/li\u003e\n\u003cli\u003eShot time: 30 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\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eJaén, Cajamarca,\u003c\/span\u003e Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: 1.700 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArabica variety\u003c\/strong\u003e:\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMundo Novo, Bourbon, Caturra, Catimor\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: w\u003cspan data-mce-fragment=\"1\"\u003eashed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e:\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eAndisol\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: smooth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003eThis coffee comes from the Asociación Café del Futuro, which includes 348 farmers from the Jaén region, in Peru. The Asociación was founded in 2007 and stands for high-quality coffees with selected varieties and a strong focus on certified coffee. The farmers grow varieties such as Caturra and Mundo Novo, which thrive in the region between the provinces of Jaén and San Ignacio. The Asociación helps the farmers to finance drying houses that allow them to dry their coffee gently and protect it from rain. 95% of the producers already use these drying houses. The coffees grow at altitudes ranging from 1600 to 2000 meters.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow exactly does CO2 decaffeination\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003emethod the work?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe decaffeination process using CO2 (carbon dioxide) involves several steps:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eThe green coffee beans are moistened with water to open their pores and make them more receptive to the CO2.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThe beans are placed in a vessel, where they are exposed to pressurized CO2. The CO2 acts as a solvent, selectively bonding with the caffeine molecules and leaving the other flavor compounds intact.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThe caffeine-laden CO2 is then passed through an activated charcoal filter that traps the caffeine molecules, while the CO2 is recycled and reused.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThe beans are then re-immersed in the caffeine-free water, which allows the flavors to reabsorb into the beans.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFinally, the decaffeinated coffee beans are dried and roasted like regular coffee beans.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe entire process takes several hours, and the final product typically contains less than 0.1% caffeine. The CO2 method is a more expensive and complex process compared to other decaffeination methods, but it is preferred by specialty coffee roasters because it preserves the coffee's original flavor profile and produces a high-quality decaf coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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":44563127959816,"sku":"","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":44563127992584,"sku":"","price":36.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/files\/Decaf_CH_Espresso_freigestellt.jpg?v=1687534592"},{"product_id":"gae-decaf-espresso","title":"GAe - decaf espresso","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\u003eGAe - decaf espresso - medium roast \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee is quite milk chocolaty with cocoa flavors and a touch of red grape. It's super nice for caffeine free milk mixed drinks! This is where its almond, nougat, coconut and marzipan notes start to show. Enjoy your coffee - now even in the evening hours.\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, red grape, cocoa, cinnamon, notes of red wine and molasses. A full body, complex, a lot of sweetne sand super low on acidity.\u003c\/p\u003e\n\u003cp\u003eAs a Flat White: Mild, milk chocolaty, almondy with hints of cinnamon, nougat and a breath of coconut and marzipan.\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 \/ 201,2 °F\u003c\/li\u003e\n\u003cli\u003eShot time: 30 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\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNariño\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e Colombia\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: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eCaturra, Castillo, Colombia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: w\u003cspan\u003eashed, Sugar Cane (EA Decaf)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003ePromotora Cafe de Altura\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: lively but smooth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003eThe town of Buesaco lies high on a ridge in the Andes Mountains of the Nariño department in Colombia.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"_aacl _aacp _aacw _aacx _aad7 _aade\"\u003ePromotora Cafe de Altura\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ehas its offices, cupping lab, and warehouses here, where the coop collects coffees from smallholders whose farms are tucked into the slopes surrounding the town. The cooperative works with more than 300 smallholders farmers all over the Nariño department who generally harvest coffee all year around. Here at the co-op’s facilities, lots are analyzed and purchased, and the farmers are paid premiums on top of the market price. These premiums incentivize high quality standards.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eCooperativa de Cafés Especiales de Nariño cups coffees throughout harvest delivery to build lots that are uniform and consistent in bean size and cup profile. This decaffeinated coffee consists of small batches of beans from farms around the Galeras Volcano. This coffee was decaffeinated using the sugar cane process, also known as the Ethyl Acetate (EA) process, which are essentially the same.\u003c\/span\u003e\u003cspan data-ccp-props='{\"134233117\":false,\"134233118\":false,\"201341983\":0,\"335551550\":0,\"335551620\":0,\"335559738\":240,\"335559739\":240,\"335559740\":276}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eHow exactly does the sugar cane decaffeination the work?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEthyl acetate is produced by esterification between ethyl alcohol, derived from the fermentation of sugar cane, and acetic acid. The green coffee is submerged in a wash of water and ethyl acetate, during which the ethyl acetate bonds with the caffeine in the coffee and begins to extract it from the green seeds. The EA solution is flushed, and the process is repeated until reaching a decaffeination level of at least 97%. Finally, the green coffee is steamed to remove any remaining ethyl acetate from the seeds.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe key advantage of this method is that it’s marketed as “natural” because the solvent (ethyl acetate) is derived from natural sources such as sugar cane, making it an environmentally friendly and non-toxic option compared to other chemical decaffeination methods.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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":50474224648456,"sku":null,"price":14.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":50474224681224,"sku":null,"price":36.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/files\/GA_decaf_freigestellt_Instagram.jpg?v=1734247602"},{"product_id":"si-filter-coffee","title":"Si - omni roast","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\u003e\u003cmeta charset=\"utf-8\"\u003eSigri, Papua New Guinea, natural, Arabica, Plantation  A\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis omni-roast is incredibly versatile when it comes to brewing. It's essentially a down-to-earth coffee, but depending on the ratio, it can range from classic to very modern.\u003c\/p\u003e\n\u003cp\u003eAs a filter coffee, we detected notes of cidre, cocoa, caramel, black tea, quince, green grape, malt, watermelon, a splash of lime, rosehip, and vanilla. With its light to medium body and lively acidity, it's quite juicy.\u003c\/p\u003e\n\u003cp\u003eAs an espresso, we found pear, melon, green apple, cinnamon, cherry, orange, hazelnut, and chocolate. The acidity and body are milder than in the filter coffee, making it a wonderful base for a beautiful flat white.\u003c\/p\u003e\n\u003cp\u003eEnjoy your coffee!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile - filter:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCidre (not cider), cocoa, caramel, black tea, quince, green grape, malt, watermelon and hints of lime, rosehip, and vanilla. With its light to medium body and lively acidity, it's quite juicy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile - espresso:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePear, melon, green apple, cinnamon, cherry, orange, hazelnut, chocolate. A medium to light body and a velvety mouthfeel.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBrewing advice for the Kalita Wave 155 coffee dripper:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee grounds: 15 g \/ 0,53 oz\u003c\/li\u003e\n\u003cli\u003eWater temp: 90 °C \/ 194 °F\u003c\/li\u003e\n\u003cli\u003eFirst pour: 30 ml \/ 1,06 oz, 30 sec\u003c\/li\u003e\n\u003cli\u003eSecond pour: 100 ml \/ 3,52 oz, 10 sec\u003c\/li\u003e\n\u003cli\u003eThird pour: 100 ml \/ 3,52 oz, 80 sec\u003c\/li\u003e\n\u003cli\u003eTotal brewing time: 2 min\u003c\/li\u003e\n\u003cli\u003eWater total: 230 ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBrewing advice for a double espresso on portafilter machines:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee grounds: 19 g \/ 0,67 oz\u003c\/li\u003e\n\u003cli\u003eWater temp: 94 °C \/ 201,2 °F\u003c\/li\u003e\n\u003cli\u003eShot time: 38 sec \u003c\/li\u003e\n\u003cli\u003eBeverage weight: 40 ml \/ 1,35 oz \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e Tip:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse water with around 70 ppm.\u003c\/li\u003e\n\u003cli\u003eGrind coarser for a quicker brew.\u003c\/li\u003e\n\u003cli\u003ePour in circular motion and maximum turbulence.\u003c\/li\u003e\n\u003cli\u003eBeans should degas \u003cstrong\u003e8 days\u003c\/strong\u003e from the roast date.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMore info on this coffee:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eWaghi Valley, Western Highlands\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e1.525\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\u003eBourbon, Typica, Arusha\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest period\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eApril – September\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: n\u003cspan\u003eatural\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003ecider, cocoa, caramel, black tea, quince, green grape, malt, watermelon, lime, rosehip, vanilla\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003evelvety, syrupy, \u003cmeta charset=\"utf-8\"\u003ejuicy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: light to lively\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCoffee is relatively new to Papua New Guinea, being commercially planted since the 1950s only. \u003c\/span\u003eThe Sigri Plantation was one of the first farms that started with the professional cultivation of coffee. It was founded by the famous crocodile hunter (and coffee farmer) Tome Cole, and then it was subsequently sold to WR Carpenters. Today it comprises 122 ha and is internationally recognized for producing high-quality coffees.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm is at some 1.525 masl in the flat Waghi Valley located in the Jiwaka Province. The Waghi River runs across the valley, whose volcanic soil is nutrient-rich and very fertile, thus providing ideal conditions for the Jiwaka people to farm tea and coffee as cash crops.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAll plantings on the farm are Arabica, with varieties such as Typica and Arusha. Moreover, strict rules on fauna protection have been implemented on Sigri Estate in order to create a sanctuary for endangered species under threat. The farm management supports different kinds of social concerns: community activities, aiding schools, churches, and medical facilities. They undertake road and bridge maintenance for the use of the community and have founded several elementary schools.\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":52292103241992,"sku":"La1-FM3V250","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":52292103274760,"sku":"La1-FM3V1000","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/files\/Si_freigestellt.jpg?v=1756372475"}],"url":"https:\/\/www.hermeticcoffee.business\/collections\/espresso.oembed","provider":"HERMETIC COFFEE ROASTERS","version":"1.0","type":"link"}