{"title":"HERMETIC COFFEE ROASTERS","description":"","products":[{"product_id":"la-1-filter-coffee","title":"FC - filter coffee","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\u003eFinca Canaqe, Huehuetenango, Guatemala, Central America\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA \u003cmeta charset=\"utf-8\"\u003efull-bodied filter coffee with notes of plum, dried fruit, milk chocolate, lemon, cinnamon, cocoa, and caramel.\u003c\/p\u003e\n\u003cp\u003eWe prepare it as filter coffee, but it's also excellent as a modern espresso – straight or as a flat white. 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\u003e\u003cmeta charset=\"utf-8\"\u003ePlum, dried fruit, green grape, milk chocolate, lemon, cinnamon, cocoa, and caramel. \u003cmeta charset=\"utf-8\"\u003eIt's complex, with a very full body, smooth acidity and a sparkling 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: 91 °C \/ 195,8 °F\u003c\/li\u003e\n\u003cli\u003eFirst pour: 30 ml \/ 1,06 oz, 30 sec\u003c\/li\u003e\n\u003cli\u003eSecond pour: 150 ml \/ 5,29 oz, 10 sec\u003c\/li\u003e\n\u003cli\u003eThird pour: 50 ml \/ 1,76 oz, 100 sec\u003c\/li\u003e\n\u003cli\u003eTotal brewing time: 2 min and 10 sec \u003c\/li\u003e\n\u003cli\u003eWater total: 230 ml\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\u003eLa Libertad, \u003c\/span\u003eHuehuetenango\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\u003eSan Ramón and Caturra\u003c\/span\u003e\n\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: 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\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\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":39539715637448,"sku":"La1-FM3V250","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":53183220318472,"sku":null,"price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/files\/FC_freigestellt_Instagram.jpg?v=1769243775"},{"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":"cf-decaf-filter-coffee","title":"CF - decaf filter coffee","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\u003eCafè del Futuro - Project Coffee, \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eJaén, Cajamarca,\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Peru\u003c\/span\u003e - washed, CO2 decaffeinated\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee is very juicy, very sweet and super easy to drink. Perfect for those who love a nice and decent cup of coffee and are aware of their caffeine intake. The CF is very carmelly and nutty with notes of pomegranate, black tea and hints of red grape, nougat and dark cherry. \u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eCaramel, hazelnut, chocolate, pomegranate, black tea, red grapes, nougat and dark cherry notes. Very sweet and silky with a super smooth\u003c\/span\u003e acidity.\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: 95 °C \/ 203 °F\u003c\/li\u003e\n\u003cli\u003eFirst pour: 30 ml, 30 sec\u003c\/li\u003e\n\u003cli\u003eSecond pour: 100 ml, 60 sec\u003c\/li\u003e\n\u003cli\u003eThird pour: 50 ml, 30 sec\u003c\/li\u003e\n\u003cli\u003eFourth pour:\u003cspan\u003e \u003c\/span\u003e50 ml,\u003cspan\u003e \u003c\/span\u003e30 sec\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\u003eBeans should degas \u003cstrong\u003eat least 8 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 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 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 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 \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":44208767303944,"sku":"","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":44208767336712,"sku":"","price":36.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/products\/CF_decaf_freigestellt_Instagram.jpg?v=1677068504"},{"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":"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":"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":"ga-decaf-filter-coffee","title":"GAf - decaf filter coffee","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\u003eGaleras Decaf - \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNariño\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan\u003e Colombia\u003c\/span\u003e - washed, \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eSugar Cane \u003c\/span\u003edecaffeinated\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA super juicy coffee that tastes of pomegranate and grapes, covered in caramel and maple syrup. Later on, there are also notes of hazelnut, chamomile, pear and milk chocolate. A sweet and lively cup, silky and with a gentle acidity. A wonderful decaf and therefore also wonderful for your cozy evening hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003ePomegranate, maple syrup, hazelnut, chamomile and notes of pear, milk chocolate, caramel and orange. Very sweet, a silky mouthfeel and a lively to smooth\u003c\/span\u003e acidity.\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: 98 °C \/ 208 °F\u003c\/li\u003e\n\u003cli\u003eFirst pour: 30 ml, 3 sec\u003c\/li\u003e\n\u003cli\u003eGive it 30 seconds for blooming\u003c\/li\u003e\n\u003cli\u003eThird pour: 200 ml, max. 90 seconds - try to finish your brew as fast as possible while trying to create maximum water\/coffee turbulence for better extraction\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\u003eBeans should degas \u003cstrong\u003eat least 8 days\u003c\/strong\u003e 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\u003e\u003cspan\u003eashed, Sugar Cane (EA Decaf)\u003c\/span\u003e\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 to 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\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":50402456109320,"sku":null,"price":14.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":50402456142088,"sku":null,"price":36.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/files\/GAf_decaf_freigestellt.jpg?v=1734331925"},{"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"},{"product_id":"fc-filter-coffee","title":"LA - filter coffee","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\u003eLas Amapolas, Huehuetenango, Guatemala, Central America\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLas Amapolas is a perfect basic filter coffee. Not too much acidity with a caramel and chocolate base, sweet and a breath of fruity flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003cbr\u003eRosehip, \u003cmeta charset=\"utf-8\"\u003ecaramel, sugar cane, apricot, dark cherry, cinnamon, milk chocolate, honeydew melon. Smooth acidity, sweet, tender body.\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: 96 °C \/ 204,8 °F\u003c\/li\u003e\n\u003cli\u003eFirst pour: 30 ml \/ 1,06 oz, 30 sec\u003c\/li\u003e\n\u003cli\u003eSecond pour: 150 ml \/ 5,29 oz, 10 sec\u003c\/li\u003e\n\u003cli\u003eThird pour: 50 ml \/ 1,76 oz, 80 sec\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: 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\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":53182939070728,"sku":null,"price":14.9,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":53182939103496,"sku":null,"price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/products\/LA_freigestellt.png?v=1668118274"},{"product_id":"fd-filter-coffee-aedition","title":"FD - ÆDITION","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\u003eA-EDITION\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinca El Diviso - natural anaerobic\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe are very happy to have obtained this coffee with the fantastic support of our importer. The elaborate processing (read below) \u003cmeta charset=\"utf-8\"\u003eby Nestor at the Farm makes it one of the most complex coffees we have had the honor of refining.\u003c\/p\u003e\n\u003cp\u003eThe FD is very fruity, with notes of tropical fruits, sweet cherries, a hint of raspberry, strawberry, passion fruit, and mango. It is very sweet and has a balanced acidity that integrates perfectly into the flavor profile. After brewing, the flavor continues to evolve, remaining exciting. It also works wonderfully as a cold brew.\u003c\/p\u003e\n\u003cp\u003eWe highly recommend allowing the coffee to degas for at least 8 days before drinking, or even longer, as this benefits it. Enjoy your coffee!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe A-EDITION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith the A-EDITION we are showcasing microlot farm coffees, which we found remarkably outstanding. It's a subjective choice of course but we are sure you too will like the coffees featured here. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTropical fruits, sweet cherries with hints of raspberry, strawberry, passion fruit, and mango. It's rummy and very sweet. A vibrant cup with balanced acidity and a silky mouthfeel.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e \u003c\/span\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, 30 sec\u003c\/li\u003e\n\u003cli\u003eSecond pour: 170 ml, 180 sec\u003c\/li\u003e\n\u003cli\u003eThird pour:\u003cspan\u003e 3\u003c\/span\u003e0 ml, 10 sec\u003c\/li\u003e\n\u003cli\u003eTotal brewing time: 2 min\u003c\/li\u003e\n\u003cli\u003eWater in total: 230 ml\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\u003eBeans should degas \u003cstrong\u003eat least 8 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\u003eOwner:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNestor Lasso\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003ePitalito, Huila\u003c\/span\u003e\u003cspan\u003e, Colombia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e1.780 m.a.s.l.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eOmbligon\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvesting method\u003c\/strong\u003e: Hand-picking\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: natural \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eanaerobic\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003eTropical fruits, sweet cherries, strawberry, passion fruit mango\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: rich, silky mouthfeel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: smooth and balanced\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\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e28 years ago, the Lasso family began building the El Diviso farm.\u003c\/p\u003e\n\u003cp\u003eTogether, they transformed the land into a successful family business. But it was the mother who truly immersed herself in the world of specialty coffee. Today, her children continue the legacy.\u003c\/p\u003e\n\u003cp\u003eThe farm is located at an altitude of 1,780–1,900 meters in the Colombian massif in Huila, Colombia. Here, they experiment extensively to create unique flavors through various processing methods. Many different coffee varieties grow on the farm, including Bourbons like Ají, Rosado, and Sidra, as well as Geishas and many more. Thanks to his passion and expertise, Nestor Lasso's coffees are now known worldwide.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eProcessing of this coffee\u003c\/p\u003e\n\u003cp\u003eAfter being hand-picked and washed the cherries are fermented for 30 hours at room temperature in open plastic barrels.\u003c\/p\u003e\n\u003cp\u003eThey are then kept at a controlled temperature of 30°C for another 20 hours. \u003c\/p\u003e\n\u003cp\u003eAfter this, the cherries are anaerobically fermented in closed plastic barrels for 24 hours at 16-18°C.\u003c\/p\u003e\n\u003cp\u003eThen the fermentation continues \u003cmeta charset=\"utf-8\"\u003ein tanks for 30 hours, with the goal of bringing the coffee to a temperature of 40°C.\u003c\/p\u003e\n\u003cp\u003eNext, the cherries are transferred to what is called a BioMaster tank, which allows for the controlled second anaerobic fermentation phase for 12 hours at a constant temperature of 20°C. \u003c\/p\u003e\n\u003cp\u003eIn the final phase, the cherries are steeped in 32°C water for 36 hours, with the addition of most from the same Ombligon variety to intensify the fruitiness of the flavor profile.\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":53186326987016,"sku":null,"price":43.0,"currency_code":"EUR","in_stock":true},{"title":"100g","offer_id":53186331279624,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/files\/FD_100g_freigestellt.jpg?v=1769321761"},{"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"}],"url":"https:\/\/www.hermeticcoffee.business\/collections\/hermetic-coffee.oembed","provider":"HERMETIC COFFEE ROASTERS","version":"1.0","type":"link"}