{"product_id":"mount-everest","title":"Mount Everest","description":"\u003ch3\u003eMount Everest – Signature Blend from 5 Origins\u003c\/h3\u003e\n\u003cp\u003eChocolate · Nougat · Stone fruit · Papaya – a medium-roasted signature blend (84\/100) from five origins: Brazil, Ethiopia, Honduras, Indonesia, and India. Low acidity, full-bodied, complex aroma. Made for anyone seeking depth and character in their cup.\u003c\/p\u003e\n\n\u003ch4\u003eFlavor \u0026amp; Use\u003c\/h4\u003e\n\u003cp\u003eA layered blend: a chocolatey base from Brazil, nougat-like sweetness and a fine crema texture from the Indian Canephora, bright stone fruit and papaya notes from Ethiopia and Honduras, plus a syrupy depth from the Indonesian Gayo. The medium roast allows all components to shine through without burning the fruit or losing the chocolate. Ideal as an espresso, caffè crema, cappuccino, or flat white—in a portafilter, fully automatic machine, moka pot, or as a filter brew.\u003c\/p\u003e\n\n\u003ch4\u003eWhy Mount Everest?\u003c\/h4\u003e\n\u003cul\u003e\n  \u003cli\u003eFive origins from five countries—chocolate, nougat, fruit, and crema in one blend\u003c\/li\u003e\n  \u003cli\u003eSCA 84\/100 – an honest weighted score across all components\u003c\/li\u003e\n  \u003cli\u003eThree organic-certified components (Brazil, Ethiopia, Honduras)\u003c\/li\u003e\n  \u003cli\u003eLow acidity despite medium roast – the chocolatey, nutty base dominates\u003c\/li\u003e\n  \u003cli\u003eVersatile: works in any standard machine\u003c\/li\u003e\n  \u003cli\u003eTransparent traceability down to the cooperative and farm level\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eOrigin \u0026amp; Origin Diversity\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil · Matas de Minas · Legião Fazenda Dutra (30%)\u003c\/strong\u003e – Third-generation family farm, managed by Ednilson and Walter Dutra. Red Catuai, naturally processed, grown at approximately 1,400 m. Delivers a chocolatey base and rounded sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eEthiopia · Guji · Hambella · Goyo (20%)\u003c\/strong\u003e – Washed heirloom varieties from the Metad washing station, 2,100–2,200 m elevation, hand-harvested between December and February. SCA score for the single lot: 86. Offers stone fruit, bright fruit, and floral clarity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHonduras · La Paz · Cooperativa Puringla (20%)\u003c\/strong\u003e – Santiago de Puringla, Montecillos mountain range. 76 smallholder farmers from 19 villages, washed process, SHG EP, certified organic. The region is part of the protected Marcala origin area. Offers clear fruit notes, mild sweetness, and structure.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIndonesia · Gayo (Aceh) (20%)\u003c\/strong\u003e – Arabica from the highlands of Aceh, semi-washed or wet-hulled – the typical Sumatra method. Offers syrupy depth, earthy spice, and full body.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIndia · Kerala (10%)\u003c\/strong\u003e – High-altitude Canephora (Robusta) from southern India, grown at elevations of 800 m and above, fully washed, and grown under shade trees. Provides a dense crema, stability in milk, and nutty depth—without the sharp bitterness typical of low-altitude Robustas.\u003c\/p\u003e\n\n\u003ch3\u003eHow to get the most out of Mount Everest\u003c\/h3\u003e\n\u003cp\u003eMount Everest is intentionally designed to be versatile as a medium roast – it works well in espresso machines, fully automatic machines, moka pots, and drip coffee makers.\u003c\/p\u003e\n\n\u003ch4\u003e1. Portafilter\u003c\/h4\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e fine\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 17–18 g in a double portafilter\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBrew ratio:\u003c\/strong\u003e 1:2 to 1:2.2 (e.g., 18 g in 36–40 g)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 27–31 seconds\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBrew temperature:\u003c\/strong\u003e 93–94 °C\u003c\/li\u003e\n  \u003cli\u003eWDT tool recommended for even distribution\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e2. Fully automatic\u003c\/h4\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStrength:\u003c\/strong\u003e medium\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTemperature:\u003c\/strong\u003e medium to high\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e fine to medium-fine, depending on the machine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e3. Moka pot \/ Bialetti\u003c\/h4\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e medium-fine\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDosage:\u003c\/strong\u003e 15–18 g\u003c\/li\u003e\n  \u003cli\u003eWater up to the safety valve, medium heat, remove from heat as soon as it hisses\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e4. Filter \/ Aeropress\u003c\/h4\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 60 g\/L\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e medium\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e 94 °C\u003c\/li\u003e\n  \u003cli\u003eThe stone fruit and papaya notes come through particularly clearly in the filter\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eResting time after roasting:\u003c\/strong\u003e 10–14 days. After that, the sweetness, fruitiness, and body are just right.\u003c\/p\u003e\n\n\u003ch4\u003eGrind size overview\u003c\/h4\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFine:\u003c\/strong\u003e Espresso (portafilter, fully automatic machine)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium-fine:\u003c\/strong\u003e Moka pot, Aeropress\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium:\u003c\/strong\u003e Filter\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCoarse:\u003c\/strong\u003e French press, cold brew\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions About Mount Everest\u003c\/h3\u003e\n\n\u003ch4\u003eWhat is Mount Everest?\u003c\/h4\u003e\n\u003cp\u003eMount Everest is a medium-roasted signature blend from five origins: Brazil (30%), Ethiopia (20%), Honduras (20%), Indonesia (20%), and India (10%). Tasting score 84\/100, low acidity, with notes of chocolate, nougat, stone fruit, and papaya.\u003c\/p\u003e\n\n\u003ch4\u003eWhat beans are in the blend?\u003c\/h4\u003e\n\u003cp\u003e90% Arabica from four countries and 10% Canephora from Kerala. The Arabica components come from the Legião Fazenda Dutra (Brazil), the Metad washing station in Goyo (Ethiopia), the Cooperativa Puringla (Honduras), and the Gayo Highlands in Aceh (Indonesia).\u003c\/p\u003e\n\n\u003ch4\u003eDoes Mount Everest have acidity?\u003c\/h4\u003e\n\u003cp\u003eVery little. The chocolatey-nougat base dominates, complemented by subtle fruity notes of stone fruit and papaya—but no pronounced acidic peaks.\u003c\/p\u003e\n\n\u003ch4\u003eWhich machines is Mount Everest suitable for?\u003c\/h4\u003e\n\u003cp\u003eFor all common brewing methods: portafilter, fully automatic machine, moka pot, filter, and Aeropress. The medium roast intentionally makes the blend versatile.\u003c\/p\u003e\n\n\u003ch4\u003eAre the beans oily?\u003c\/h4\u003e\n\u003cp\u003eNo—as a medium roast, the beans are slightly matte to very subtly glossy. No oil film like with dark-roasted espressos. This makes them problem-free in fully automatic machines.\u003c\/p\u003e\n\n\u003ch4\u003eWhy Canephora in the blend?\u003c\/h4\u003e\n\u003cp\u003eThe 10% Canephora from Kerala (fully washed, grown at altitudes of 800 m or higher under shade trees) delivers a dense crema, stability in milk, and nutty depth. High-altitude Canephora differs significantly from typical industrial Robusta—no bitter, sharp aftertaste, but rather structural support for the blend.\u003c\/p\u003e\n\n\u003ch4\u003eWhat does “wet-hulled” mean for the Indonesian component?\u003c\/h4\u003e\n\u003cp\u003eWet-hulled (also known as giling basah) is the classic Sumatra processing method. The parchment is removed while the bean is still moist—this shapes the typical profile with syrupy depth and earthy spice.\u003c\/p\u003e\n\n\u003ch4\u003eWhat does SHG EP mean for Honduras?\u003c\/h4\u003e\n\u003cp\u003eSHG stands for Strictly High Grown—grown at altitudes of 1,200 m or higher, which in Honduras means slow ripening and denser beans. EP stands for European Preparation: Screen 15+ and low defect tolerance. Both are indicators of superior sorting quality.\u003c\/p\u003e\n\n\u003ch4\u003eIs Santiago de Puringla located in the Marcala region?\u003c\/h4\u003e\n\u003cp\u003eYes. Santiago de Puringla is part of the protected Marcala region of origin in Honduras—one of the most famous specialty coffee regions in Central America. This is a regional designation, not a lot-specific label.\u003c\/p\u003e\n\n\u003ch4\u003eWho is the Cooperativa Puringla?\u003c\/h4\u003e\n\u003cp\u003eThe Cooperativa Puringla consists of 76 smallholder farmers from 19 villages in the Montecillos mountain range. The cooperative specializes in organic and specialty coffee and operates according to the standards of the Cooperativa Mixta de Café Orgánico y Especiales Puringla LTDA.\u003c\/p\u003e\n\n\u003ch4\u003eWhat varieties are included in the Honduras component?\u003c\/h4\u003e\n\u003cp\u003eA classic cooperative regional lot: IH-90, Parainema, Lempira, Typica, Catimor, and Catuaí. A blend of traditional quality lines (Typica, Catuaí) and modern, more resistant varieties (IH-90, Lempira, Parainema, Catimor)—typical of well-selected SHG lots from Honduras.\u003c\/p\u003e\n\n\u003ch4\u003eHow fresh is the coffee?\u003c\/h4\u003e\n\u003cp\u003eFreshly roasted. The roast date is printed on the packaging. We recommend letting it rest for 10–14 days after roasting.\u003c\/p\u003e\n\n\u003ch4\u003eIs Mount Everest organic?\u003c\/h4\u003e\n\u003cp\u003eThree of the five components are certified organic (Brazil, Ethiopia, Honduras). The blend itself therefore does not carry an overall organic certification, but is predominantly composed of organically grown coffees.\u003c\/p\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Ganze Bohne","offer_id":57049015091465,"sku":null,"price":12.36,"currency_code":"EUR","in_stock":true},{"title":"250g \/ gemahlen für Siebträger (fein)","offer_id":57049015124233,"sku":null,"price":12.36,"currency_code":"EUR","in_stock":true},{"title":"250g \/ gemahlen für Filterkaffeemaschine","offer_id":57049015157001,"sku":null,"price":12.36,"currency_code":"EUR","in_stock":true},{"title":"250g \/ gemahlen für Herdkänchen","offer_id":57049015189769,"sku":null,"price":12.36,"currency_code":"EUR","in_stock":true},{"title":"250g \/ gemahlen für French Press (grob)","offer_id":57049015222537,"sku":null,"price":12.36,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ganze Bohne","offer_id":57049015255305,"sku":null,"price":22.75,"currency_code":"EUR","in_stock":true},{"title":"500g \/ gemahlen für Siebträger (fein)","offer_id":57049015288073,"sku":null,"price":22.75,"currency_code":"EUR","in_stock":true},{"title":"500g \/ gemahlen für Filterkaffeemaschine","offer_id":57049015320841,"sku":null,"price":22.75,"currency_code":"EUR","in_stock":true},{"title":"500g \/ gemahlen für Herdkänchen","offer_id":57049015353609,"sku":null,"price":22.75,"currency_code":"EUR","in_stock":true},{"title":"500g \/ gemahlen für French Press (grob)","offer_id":57049015386377,"sku":null,"price":22.75,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ganze Bohne","offer_id":57049015419145,"sku":null,"price":44.56,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ gemahlen für Siebträger (fein)","offer_id":57049015451913,"sku":null,"price":44.56,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ gemahlen für Filterkaffeemaschine","offer_id":57049015484681,"sku":null,"price":44.56,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ gemahlen für Herdkänchen","offer_id":57049015517449,"sku":null,"price":44.56,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ gemahlen für French Press (grob)","offer_id":57049015550217,"sku":null,"price":44.56,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/mount-everst-front.png?v=1779275526","url":"https:\/\/naturbohne.de\/en-bg\/products\/%d0%b5%d0%b2%d0%b5%d1%80%d0%b5%d1%81%d1%82","provider":"Natur Bohne GmbH","version":"1.0","type":"link"}