{"title":"Chocolatey \u0026 mild","description":"\u003cp\u003eCoffees with low acidity and notes of chocolate, nuts and caramel. Rounded and smooth, also with milk.\u003c\/p\u003e","products":[{"product_id":"naturharmonie","title":"Naturharmonie Demeter filter coffee, Fazenda Camocim","description":"\u003ch3\u003eNaturharmonie: Demeter filter coffee from Fazenda Camocim, Brazil\u003c\/h3\u003e\n\u003cp\u003eNutty on the attack, followed by caramel and a delicate chocolate note, with a gentle sweetness on the finish. Soft on the palate, with a subtle, well-integrated acidity. A calm, clear filter coffee for every day.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe aromas mentioned are natural flavor associations from the green coffee and the roast. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eIt suits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003edrink filter coffee and like nutty, soft and sweet flavors\u003c\/li\u003e\n\u003cli\u003eare looking for low acidity in your coffee\u003c\/li\u003e\n\u003cli\u003ecare about the farming method and want to know which farm your coffee comes from\u003c\/li\u003e\n\u003cli\u003ebrew with a hand filter, French Press or a drip coffee machine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIt does not suit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eprepare espresso. For that, Naturgold is the suitable roast from the same farm\u003c\/li\u003e\n\u003cli\u003eare looking for a fruity, lively filter coffee. Then choose Hochlandblüte or Hochlandjuwel\u003c\/li\u003e\n\u003cli\u003eare used to strong roast flavors. Naturharmonie is intentionally restrained\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat biodynamic cultivation means here\u003c\/h3\u003e\n\u003cp\u003eFazenda Camocim is both a timber and coffee farm. The coffee plants do not grow on cleared monoculture plots but in an agroforestry system, embedded in the Atlantic rainforest stand and shaded by trees. In addition there are closed nutrient cycles, on-site composts and their own water treatment.\u003c\/p\u003e\n\u003cp\u003eThis is significantly more labor intensive than conventional organic farming and the reason why Demeter coffee is rare worldwide. It is also the reason for the price of this coffee.\u003c\/p\u003e\n\n\u003ch3\u003eOne farm, two roasts\u003c\/h3\u003e\n\u003cp\u003eNaturharmonie and our Naturgold both come from Fazenda Camocim. The difference lies in the roast: Naturharmonie is roasted lighter and designed for hand filter and French Press, with more clarity and sweetness. Naturgold is roasted medium-dark for espresso, with more body and roast aroma. Same farm, same farming method, two different cups.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003cp\u003eAll water amounts are given in grams. 1 g water equals 1 ml, but using a scale is more precise than a measuring cup.\u003c\/p\u003e\n\u003ch4\u003eHand filter, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16, i.e. 25 g to 400 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium · \u003cstrong\u003eWater:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarget time:\u003c\/strong\u003e 2:45 to 3:15 minutes total brew time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRinse the filter and discard the rinse water. Start with a bloom: pour 50 g of water, wait 30 seconds, then continue pouring evenly in circular motions. If the filter runs through in under 2:45, grind finer. If it takes longer than 3:15, grind coarser.\u003c\/p\u003e\n\u003ch4\u003eDrip coffee machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 60 g per liter of water · \u003cstrong\u003eGrind size:\u003c\/strong\u003e medium\u003c\/li\u003e\n\u003cli\u003eLevel the coffee grounds in the filter before brewing so the water flows evenly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFrench Press\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:15, i.e. 30 g to 450 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium-coarse · \u003cstrong\u003eWater:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteep time:\u003c\/strong\u003e 4 minutes, then skim off the crust and press slowly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAeroPress\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e15 to 18 g coffee to 240 g water, grind size medium, water 93 °C\u003c\/li\u003e\n\u003cli\u003ePour, stir briefly, wait 30 seconds, pour the remaining water\u003c\/li\u003e\n\u003cli\u003ePress slowly, total time maximum 1:30 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft to medium-hard water. With very hard tap water the coffee tastes flatter and the sweetness is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and drinking window:\u003c\/strong\u003e The roast date is printed on every bag. After 10 to 14 days of resting time the profile is at its peak, after that the coffee remains aromatic for around four months. Your bag is filled only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil · Espírito Santo · Domingos Martins region · Fazenda Camocim.\u003c\/strong\u003e The farm is considered a pioneering operation for biodynamic coffee in Brazil and is one of the few Demeter-certified coffee farms worldwide. Traceable to Fazenda Camocim.\u003c\/p\u003e\n\u003cp\u003eIn addition to coffee cultivation, livestock, on-site water treatment and the promotion of biodiversity are part of the operation. Individual competition lots from the farm have scored over 90 points in international evaluations. \u003cem\u003eThese scores apply to individual competition lots, not to our batch. They show the level at which work is done there.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBean:\u003c\/strong\u003e 100 % Arabica, single estate from one farm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e blend of traditional Arabica varieties of Fazenda Camocim\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e around 1,200 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming method:\u003c\/strong\u003e agroforestry, biodynamic according to Demeter guidelines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e seasonally available small batch, depending on the harvest year\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e medium, filter roast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, control body Öko-Kontrollstelle DE-ÖKO-007, Non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eWhat is the difference between Naturharmonie and Naturgold?\u003c\/h4\u003e\n\u003cp\u003eThe roast, not the farm. Both come from Fazenda Camocim. Naturharmonie is roasted lighter and designed for hand filter and French Press. Naturgold is roasted medium-dark for espresso, with more body.\u003c\/p\u003e\n\u003ch4\u003eWhat does Demeter mean for coffee?\u003c\/h4\u003e\n\u003cp\u003eDemeter stands for biodynamic agriculture. On Fazenda Camocim that means: cultivation in an agroforestry system under shade trees, closed nutrient cycles, on-site composts instead of purchased fertilizers. The requirements go beyond organic farming, which is why Demeter coffee is rare.\u003c\/p\u003e\n\u003ch4\u003eDoes Naturharmonie have acidity?\u003c\/h4\u003e\n\u003cp\u003eVery little. The acidity is mild and well integrated, the profile clearly leans toward nut, caramel and sweetness. Every coffee naturally contains acids, here they hardly stand out.\u003c\/p\u003e\n\u003ch4\u003eIs Naturharmonie suitable for espresso?\u003c\/h4\u003e\n\u003cp\u003eNo, it is not roasted for that. As a filter roast it becomes sour and thin in the portafilter. Use Naturgold for espresso, the same farm in the appropriate roast.\u003c\/p\u003e\n\u003ch4\u003eWhich filter recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003eV60 with 25 g to 400 g water, i.e. 1:16, grind size medium, water 93 °C. Bloom with 50 g water and 30 seconds wait time. The goal is a total brew time of 2:45 to 3:15 minutes.\u003c\/p\u003e\n\u003ch4\u003eIs Naturharmonie organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body Öko-Kontrollstelle DE-ÖKO-007, Non-EU agriculture. The green coffee additionally comes from biodynamic cultivation according to Demeter guidelines.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eWe fill your bag only immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. Our recommended drinking window is around four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Naturharmonie and Naturgold?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The roast, not the farm. Both come from Fazenda Camocim. Naturharmonie is roasted lighter and designed for hand filter and French Press. Naturgold is roasted medium-dark for espresso, with more body.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Demeter mean for coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Demeter stands for biodynamic agriculture. On Fazenda Camocim that means: cultivation in an agroforestry system under shade trees, closed nutrient cycles, on-site composts instead of purchased fertilizers. The requirements go beyond organic farming, which is why Demeter coffee is rare.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Naturharmonie have acidity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. The acidity is mild and well integrated, the profile clearly leans toward nut, caramel and sweetness. Every coffee naturally contains acids, here they hardly stand out.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Naturharmonie suitable for espresso?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, it is not roasted for that. As a filter roast it becomes sour and thin in the portafilter. For espresso, Naturgold is suitable, the same farm in the appropriate roast.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which filter recipe do you recommend for Naturharmonie?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"V60 with 25 g to 400 g water, i.e. 1:16, grind size medium, water 93 °C. Bloom with 50 g water and 30 seconds wait time. The goal is a total brew time of 2:45 to 3:15 minutes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Naturharmonie organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, control body Öko-Kontrollstelle DE-ÖKO-007, Non-EU agriculture. The green coffee additionally comes from biodynamic cultivation according to Demeter guidelines.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We fill the bag only immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. The recommended drinking window is around four months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":48686784119049,"sku":"NHAR250","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for French press (coarse)","offer_id":49112797741321,"sku":"NHAR250-FP","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for filter coffee maker","offer_id":49112797774089,"sku":"NHAR250-FI","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for moka pot","offer_id":49112797806857,"sku":"NHAR250-HK","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for portafilter (fine)","offer_id":49112797839625,"sku":"NHAR250-ST","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Whole bean","offer_id":48686784151817,"sku":"NHAR500","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for French press (coarse)","offer_id":49112797872393,"sku":"NHAR500-FP","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for filter coffee maker","offer_id":49112797905161,"sku":"NHAR500-FI","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for moka pot","offer_id":49112797937929,"sku":"NHAR500-HK","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for portafilter (fine)","offer_id":49112797970697,"sku":"NHAR500-ST","price":22.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/Naturbohne-Naturharmonie-Pack12_e55c9063-24f8-4cbf-b8e8-9d83401af44c.jpg?v=1740611067"},{"product_id":"bio-espresso-bergkraft-vollautomaten-kaffeebohnen","title":"Bergkraft Organic Espresso Blend for automatic machines","description":"\u003ch3\u003eBergkraft: Organic espresso blend for automatic machines\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFinally crema again in your automatic machine.\u003c\/strong\u003e Many coffees look more like filter coffee in automatic machines: thin, little crema, hardly any body. Bergkraft addresses this exact issue. Milk chocolate, almond and caramel, with full body and dense, hazelnut-brown crema.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned aromas are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eWorks for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003euse an automatic machine daily and want more body and crema\u003c\/li\u003e\n\u003cli\u003elike chocolatey, nutty and caramelly flavors, without acidic peaks\u003c\/li\u003e\n\u003cli\u003edrink a lot with milk, cappuccino, latte macchiato or flat white\u003c\/li\u003e\n\u003cli\u003eare looking for a coffee that does not gummify the grinder\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot right for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for fruity, lively coffees. Then choose Hochlandblüte or Hochlandjuwel\u003c\/li\u003e\n\u003cli\u003eare used to a very dark, smoky Italian roast. Then choose Vesuv\u003c\/li\u003e\n\u003cli\u003emostly brew with a hand filter. This blend is not made for that\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy a dry bean surface is important\u003c\/h3\u003e\n\u003cp\u003eThe most common problem in automatic machines are dark, oily roasts. They gummify the grinder and the bean hopper. Bergkraft is intentionally medium roasted, the beans remain dry to slightly matte, without an oil film. This is not a side effect, but the reason why this blend is roasted this way.\u003c\/p\u003e\n\n\u003ch3\u003eWhy there is a Sumatra component\u003c\/h3\u003e\n\u003cp\u003eThe Indonesian component is processed using the Giling-Basah process, also called wet hulling. This produces a rich, syrupy body with cocoa and caramel notes and very low acidity. This body ensures that Bergkraft does not disappear in cappuccino and latte macchiato.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cp\u003eBergkraft is made for this. The values apply to most household machines, the exact labeling of the settings differs by manufacturer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e one to two steps finer than for supermarket beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspresso:\u003c\/strong\u003e 9 to 11 g of ground coffee for 30 to 40 ml in the cup\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCafé Crema:\u003c\/strong\u003e 10 to 11 g for 120 to 150 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrength and brew temperature:\u003c\/strong\u003e medium to high\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to set the grind size:\u003c\/strong\u003e If the coffee tastes thin or acidic and flows through quickly, set one step finer. If it tastes bitter or the machine runs sluggish, set one step coarser. Only change one step at a time and then wait for two to three pulls until the old grounds have passed through the grinder.\u003c\/p\u003e\n\u003cp\u003eThe goal is an even extraction, not the maximum. If you grind too fine you extract bitter compounds that were not there before.\u003c\/p\u003e\n\u003ch4\u003eMilk drinks\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: about 36 g espresso on 120 ml milk\u003c\/li\u003e\n\u003cli\u003eLatte Macchiato: about 36 g espresso on 200 ml milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 16 to 18 g in the double basket · \u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2, so 18 g to 36 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 26 to 30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 93 to 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLoosen the coffee grounds before tamping with a WDT tool. The output is given in grams, not milliliters, because the crema distorts the volume.\u003c\/p\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, fill the basket loosely and level it, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater up to the safety valve, medium heat, remove from the stove as soon as it hisses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft to medium-hard water. With very hard tap water the coffee tastes flatter, and descaling effort in the automatic machine increases at the same time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and enjoyment window:\u003c\/strong\u003e The roast date is printed on every package. After 10 to 14 days of resting time the body and crema are at their peak, after that the coffee stays aromatic for around four months. Your bag is filled only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003eBergkraft consists of two components that complement each other:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazil, Matas de Minas, 70 %:\u003c\/strong\u003e the chocolatey-nutty base with sweetness and body. The region in the east of Minas Gerais is Brazil's first protected coffee origin designation. The long harvest period from May to September allows selective picking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndonesia, Aceh, Gayo-Hochland, 30 %:\u003c\/strong\u003e brings depth and structure. Processed in the traditional Giling-Basah process, which gives the coffee a rich, syrupy body and notes of cocoa and caramel, with very low acidity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn the Gayo Highlands farmers depulp the cherries themselves, dry them and give the still-soft beans to a collection point where they are hulled. This process shapes the typical syrupy body of Indonesian coffees. Traceable to the region.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 100 % Arabica, both components organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 800 to 1.400 m, depending on the component\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e medium drum roast, dry bean surface without an oil film\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eWhy is Bergkraft better suited to the automatic machine?\u003c\/h4\u003e\n\u003cp\u003eBecause of the roast. Dark, oily beans gummify the grinder and the bean hopper. Bergkraft is medium roasted and remains dry to slightly matte, without an oil film. At the same time the blend delivers enough body and crema so that the coffee does not taste thin in the automatic machine.\u003c\/p\u003e\n\u003ch4\u003eWhat grind size should I set?\u003c\/h4\u003e\n\u003cp\u003eOne to two steps finer than for supermarket beans. If the coffee tastes thin or acidic and runs through quickly: one step finer. Bitter or sluggish run: one step coarser. Always only one step, then wait two to three pulls.\u003c\/p\u003e\n\u003ch4\u003eWhat is Giling Basah?\u003c\/h4\u003e\n\u003cp\u003eThe traditional Indonesian processing method, also called wet hulling. The beans are hulled while semi-dry. This produces the typical rich, syrupy body with cocoa notes and very low acidity.\u003c\/p\u003e\n\u003ch4\u003eIs Bergkraft also suitable for the portafilter?\u003c\/h4\u003e\n\u003cp\u003eYes. 16 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 93 to 94 °C. However the blend was developed for the automatic machine.\u003c\/p\u003e\n\u003ch4\u003eIs Bergkraft suitable for hand filter?\u003c\/h4\u003e\n\u003cp\u003eNo. As an espresso roast with a high body share it is not made for that. For filter we recommend Sonnental or Naturharmonie.\u003c\/p\u003e\n\u003ch4\u003eIs Bergkraft organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, non-EU agriculture. Both components come from organic farming.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eWe only fill your bag immediately before shipping, the roast date is on the package. Recommended resting time: 10 to 14 days. Our recommended enjoyment window is around four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is Bergkraft better suited to the automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Because of the roast. Dark, oily beans gummify the grinder and the bean hopper. Bergkraft is medium roasted and remains dry to slightly matte, without an oil film. At the same time the blend delivers enough body and crema so that the coffee does not taste thin in the automatic machine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What grind size should I set on the automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One to two steps finer than for supermarket beans. If the coffee tastes thin or acidic and runs through quickly: one step finer. Bitter or sluggish run: one step coarser. Always only one step, then wait two to three pulls.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Giling Basah?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The traditional Indonesian processing method, also called wet hulling. The beans are hulled while semi-dry. This produces the typical rich, syrupy body with cocoa notes and very low acidity.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Bergkraft also suitable for the portafilter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. 16 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 93 to 94 °C. However the blend was developed for the automatic machine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Bergkraft suitable for hand filter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. As an espresso roast with a high body share it is not made for that. For filter we recommend Sonnental or Naturharmonie.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Bergkraft organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, non-EU agriculture. Both components come from organic farming.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We only fill your bag immediately before shipping, the roast date is on the package. Recommended resting time: 10 to 14 days. The recommended enjoyment window is around four months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":56157941727497,"sku":"BERG250","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":56911660548361,"sku":"BERG250-FP","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for filter coffee maker","offer_id":56911660581129,"sku":"BERG250-FI","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":56911660613897,"sku":"BERG250-HK","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":56911660646665,"sku":"BERG250-ST","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":56157941891337,"sku":"BERG500","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":56911660679433,"sku":"BERG500-FP","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for filter coffee maker","offer_id":56911660712201,"sku":"BERG500-FI","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":56911660744969,"sku":"BERG500-HK","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":56911660777737,"sku":"BERG500-ST","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56157952966921,"sku":"BERG1000","price":42.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":56911660810505,"sku":"BERG1000-FP","price":42.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for filter coffee maker","offer_id":56911660843273,"sku":"BERG1000-FI","price":42.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":56911660876041,"sku":"BERG1000-HK","price":42.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":56911660908809,"sku":"BERG1000-ST","price":42.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/bergkraft250gfront.jpg?v=1759131318"},{"product_id":"mondgold-decaf","title":"Mondgold Decaf, decaffeinated organic coffee from Chiapas","description":"\u003ch3\u003eMondgold Decaf: decaffeinated organic coffee from Motozintla, Chiapas\u003c\/h3\u003e\n\u003cp\u003eSweetness of sugarcane on the first sip, followed by hazelnut and milk chocolate, with dried fruit and a light citrus note on the finish. The acidity is mild and well integrated, the body soft and round.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned aromas are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eTo be honest\u003c\/h4\u003e\n\u003cp\u003eDecaffeinated coffee never tastes identical to the caffeinated original. The Mountain Water Process preserves a lot, but not everything. What remains is a round, sweet coffee with a clear origin. If you have considered decaf thin and papery so far, you will find the opposite here.\u003c\/p\u003e\n\n\u003ch4\u003eHow much caffeine is still in it?\u003c\/h4\u003e\n\u003cp\u003eDecaffeinated roasted coffee may contain at most 0.1% caffeine in the dry mass in Germany. Mondgold is marketed as decaffeinated roasted coffee and complies with this requirement. It is therefore not completely caffeine-free, a small residual content remains. That is the case with every decaffeinated coffee.\u003c\/p\u003e\n\n\u003ch4\u003eWorks for you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ewant another cup in the evening without it shifting your sleep\u003c\/li\u003e\n\u003cli\u003ewant to drink a second or third cup during the day without a caffeine boost\u003c\/li\u003e\n\u003cli\u003eare consciously reducing caffeine but do not want to give up taste\u003c\/li\u003e\n\u003cli\u003ewant to know who produced a decaf and where it comes from\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot right for you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eneed completely caffeine-free coffee\u003c\/li\u003e\n\u003cli\u003eare looking for a strong, dark espresso. Then choose Ätna or Vesuv\u003c\/li\u003e\n\u003cli\u003eexpect a decaf to taste exactly like your caffeinated favorite coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDecaf is not an alternative, but a complement\u003c\/h3\u003e\n\u003cp\u003eMost of our customers do not replace their main coffee with Mondgold, they place it alongside. Morning the usual espresso, in the evening Mondgold. This way you can choose your number of cups freely without giving up coffee.\u003c\/p\u003e\n\n\u003ch3\u003eMondgold or Nachtgold?\u003c\/h3\u003e\n\u003cp\u003eWe have two decaffeinated coffees, both from Mexico, both decaffeinated using water-based methods. Mondgold comes from Motozintla from a named producer and tastes sweet and nutty like sugarcane and hazelnut. Nachtgold comes from Yajalón from a smallholder cooperative and leans toward forest honey, fig and caramel. Mondgold is the cheaper of the two.\u003c\/p\u003e\n\n\u003ch3\u003eThree things you should know about decaffeinated beans\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey look darker than they are roasted.\u003c\/strong\u003e The process changes the color of the bean. Mondgold is a medium roast, even if the beans appear darker.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey extract faster.\u003c\/strong\u003e Decaffeinated beans are more porous and brittle and generate more fines. Start a touch coarser than with your usual coffee.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey age a bit faster.\u003c\/strong\u003e That is why the roast date is on every package and we only fill after an order is placed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow Mondgold is decaffeinated\u003c\/h3\u003e\n\u003cp\u003eMondgold is decaffeinated in the Mountain Water Process, a patented water-based method, without conventional chemical solvents like dichloromethane or ethyl acetate. It is carried out by Descamex in Mexico.\u003c\/p\u003e\n\u003cp\u003eThe specific advantage is: the coffee is decaffeinated in the country of origin and not after transport to Europe. The procedure: the beans are steamed and softened, the caffeine transfers into a saturated, caffeine-free solution, is filtered out over activated carbon, and the beans are then dried and polished. Because the solution remains saturated with the flavor-bearing compounds, these are hardly lost.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003cp\u003eDecaffeinated beans are more porous and extract faster. Start a touch coarser than with your usual coffee. All amounts are given in grams.\u003c\/p\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine, but a touch coarser than for caffeinated espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 18 g in the double basket · \u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2, that is 18 g to 36 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 25 to 30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 92 to 93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe yield is given in grams, not in milliliters. If the espresso runs too fast and tastes thin: grind finer. If it runs syrupy and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003ePour-over, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16, that is 20 g to 320 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium to medium-coarse · \u003cstrong\u003eWater:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarget time:\u003c\/strong\u003e 2:30 to 3:30 minutes total brew time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFrench press\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRatio 1:15, that is 30 g to 450 g water, grind size medium-coarse, water 93 °C\u003c\/li\u003e\n\u003cli\u003eSteep time 4 minutes, then skim the crust and press slowly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium, temperature medium\u003c\/li\u003e\n\u003cli\u003eGrind size a bit coarser than your standard setting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft to moderately hard water. With very hard tap water the coffee tastes flatter and the sweetness is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and optimal consumption window:\u003c\/strong\u003e The roast date is printed on every package. After 10 to 14 days of resting time the profile is on point. Because decaffeinated beans age a bit faster, we recommend consumption within around three months. Your bag is only filled immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMexico · Chiapas · Motozintla · Lot Santa Fé Decaf.\u003c\/strong\u003e Grown by Jorge Arreola Nava, who works together with local producers on the varietal blend. The coffee grows at 1,200 to 1,320 meters in the shade of Inga trees. This cultivation method protects the plants, promotes biodiversity and slows the ripening of the cherries.\u003c\/p\u003e\n\u003cp\u003eChiapas is one of Mexico\u0002s most important coffee regions and borders the Guatemalan region of Huehuetenango. Many farms are family-run and closely connected to the local communities.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jorge Arreola Nava\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e Santa F\u0000e9 Decaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e Catimor, Sarchimor, Roter Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,200 to 1,320 m, shade-grown under Inga trees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed, drying on patios and mechanically\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December, hand-picked\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecaffeination:\u003c\/strong\u003e Mountain Water Process at Descamex in Mexico\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Mondgold completely caffeine-free?\u003c\/h4\u003e\n\u003cp\u003eNo. Decaffeinated roasted coffee may contain at most 0.1% caffeine in the dry mass in Germany, and Mondgold complies with this requirement. A small residual content remains, that is the case with every decaffeinated coffee.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Mountain Water Process?\u003c\/h4\u003e\n\u003cp\u003eA patented water-based decaffeination method without conventional chemical solvents. The beans are steamed and softened, the caffeine transfers into a saturated caffeine-free solution and is filtered out via activated carbon. Because the solution remains saturated with the flavor-bearing compounds, these are hardly lost.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Nachtgold?\u003c\/h4\u003e\n\u003cp\u003eBoth are decaffeinated organic coffees from Mexico. Mondgold comes from Motozintla from a named producer, sweet and nutty like sugarcane and hazelnut. Nachtgold comes from Yajal\u0000f3n from a smallholder cooperative and leans toward forest honey, fig and caramel.\u003c\/p\u003e\n\u003ch4\u003eDo I have to adjust the grind size?\u003c\/h4\u003e\n\u003cp\u003eYes, usually a bit coarser. Decaffeinated beans are more porous and brittle, produce more fines and extract faster.\u003c\/p\u003e\n\u003ch4\u003eWhy do the beans look so dark?\u003c\/h4\u003e\n\u003cp\u003eThe decaffeination process changes the color of the bean. Mondgold is a medium roast, even if the beans appear darker. This is normal.\u003c\/p\u003e\n\u003ch4\u003eIs Mondgold organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, non-EU agriculture.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eWe only fill your bag immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. Because decaffeinated beans age a bit faster, our recommended consumption window is around three months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Mondgold Decaf completely caffeine-free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Decaffeinated roasted coffee may contain at most 0.1% caffeine in the dry mass in Germany, and Mondgold complies with this requirement. A small residual content remains, that is the case with every decaffeinated coffee.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the Mountain Water Process?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A patented water-based decaffeination method without conventional chemical solvents. 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Because decaffeinated beans age a bit faster, the recommended consumption window is around three months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":56984968986889,"sku":"MOND250","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":56984969019657,"sku":"MOND250-FP","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for filter coffee maker","offer_id":56984969052425,"sku":"MOND250-FI","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":56984969085193,"sku":"MOND250-HK","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":56984969117961,"sku":"MOND250-ST","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":56984969150729,"sku":"MOND500","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":56984969183497,"sku":"MOND500-FP","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for filter coffee maker","offer_id":56984969216265,"sku":"MOND500-FI","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":56984969249033,"sku":"MOND500-HK","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":56984969281801,"sku":"MOND500-ST","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56984969314569,"sku":"MOND1000","price":39.9,"currency_code":"EUR","in_stock":false},{"title":"1kg \/ Ground for French press (coarse)","offer_id":56984969347337,"sku":"MOND1000-FP","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for filter coffee maker","offer_id":56984969380105,"sku":"MOND1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":56984969412873,"sku":"MOND1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":56984969445641,"sku":"MOND1000-ST","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/mongold-front.png?v=1779275571"},{"product_id":"hornisgrinde","title":"Hornisgrinde Organic Espresso, Single Origin Brazil","description":"\u003ch3\u003eHornisgrinde: Organic espresso, Single Origin Brazil\u003c\/h3\u003e\n\u003cp\u003eMarzipan on the first sip, followed by milk chocolate, and vanilla on the finish. Round body, soft texture, very low acidity. A Single Origin from Brazil that has no sharp edges.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe listed aromas are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eWhy this coffee is so mild\u003c\/h4\u003e\n\u003cp\u003eRoter Catuai from Matas de Minas, natural processed and dried on patios in the sun. The cherry dries around the bean, which gives sweetness and body. In addition a medium roast that goes far enough to reduce acidity and ends early enough to avoid developing roast bitterness. The result is a coffee without extremes in either direction.\u003c\/p\u003e\n\n\u003ch4\u003eSuits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for a low-acidity coffee and tend to avoid fruitiness\u003c\/li\u003e\n\u003cli\u003elike sweet and chocolatey flavors, without it becoming dark or smoky\u003c\/li\u003e\n\u003cli\u003ewant an uncomplicated everyday coffee that also works with milk\u003c\/li\u003e\n\u003cli\u003ewant to know which farm your coffee comes from, with batch number\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot a match for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for fruity, lively coffees. Then choose \u003ca href=\"\/en-fr\/products\/hochlandblute\"\u003eHochlandblüte\u003c\/a\u003e or \u003ca href=\"\/en-fr\/products\/hochlandjuwel\"\u003eHochlandjuwel\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eare used to a dark, powerful Italian style. Then choose \u003ca href=\"\/en-fr\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e or \u003ca href=\"\/en-fr\/products\/bio-espresso-vesuv-kaffeebohnen\"\u003eVesuv\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ewant maximum crema and pressure in the cup. This lacks a Canephora share for that, choose \u003ca href=\"\/en-fr\/products\/bio-espresso-bergkraft-vollautomaten-kaffeebohnen\"\u003eBergkraft\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eThe same bean, three products\u003c\/h3\u003e\n\u003cp\u003eThe Roter Catuai from Fazenda Dutra is also used in \u003ca href=\"\/en-fr\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e and in \u003ca href=\"\/en-fr\/products\/mount-everest\"\u003eMount Everest\u003c\/a\u003e. Hornisgrinde is the pure form: only this one bean, medium roasted. Ätna uses the same bean, roasts it dark and supplements it with one third Canephora. Mount Everest uses it as the base for a blend from five origins.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003ePortafilter espresso machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine · \u003cstrong\u003eDosing:\u003c\/strong\u003e 17 to 18 g in a double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2 to 1:2.3, so 18 g into 36 to 40 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 28 to 32 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 93 to 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLoosen the coffee grounds with a WDT tool before tamping. The output is given in grams, not milliliters, because the crema distorts the volume. If the espresso runs too fast and tastes thin: grind finer. If it runs slow and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium, temperature medium to high, grind size fine to medium-fine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, dosing 15 to 18 g\u003c\/li\u003e\n\u003cli\u003eWater up to the safety valve, medium heat, remove from the stove as soon as it hisses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFilter and AeroPress\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRatio 60 g\/L, grind size medium, water 94 °C\u003c\/li\u003e\n\u003cli\u003eHere marzipan and vanilla come through particularly clearly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e With very hard tap water above 14 °dH the coffee tastes flatter. Filtered water brings out the sweetness much better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and drinking window:\u003c\/strong\u003e The roast date is printed on every bag. After a resting time of 10 to 14 days sweetness and body are at their best, afterwards the coffee remains aromatic for about four months. Your bag is filled only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil · Matas de Minas · Legião Fazenda Dutra.\u003c\/strong\u003e A family business in the third generation. Founded in the 1950s by José Dutra Sobrinho on just over one hectare, today more than 300 hectares, run by his sons Ednilson and Walter Dutra. Harvested by hand between May and September, then dried on patios in the sun.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Roter Catuai, single variety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Natural, dried on patios\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,250 to 1,400 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e May to September, harvested by hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBatch:\u003c\/strong\u003e BTB24BRA381, ICO 002\/1790\/0025, via BELCO\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping Score:\u003c\/strong\u003e 82 out of 100 (SCA scale, evaluated by BELCO)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, control body DE-ÖKO-022, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGreen coffee incoming analysis (BELCO):\u003c\/strong\u003e Density 697 g\/L, moisture content 11.1%, water activity 0.59 aw, screen size 16+, 0 primary defects, 8 secondary defects. Aromatic notes in the green coffee: peanuts, milk chocolate, cocoa, dried fruit. These values refer to the green coffee of the named batch.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Hornisgrinde acidic?\u003c\/h4\u003e\n\u003cp\u003eVery little. The profile clearly leans toward marzipan, milk chocolate and vanilla. Coffee naturally always contains acids, here they hardly stand out.\u003c\/p\u003e\n\u003ch4\u003eWhy does the coffee taste like marzipan?\u003c\/h4\u003e\n\u003cp\u003eThe combination of natural processing and a medium roast. The cherry dries around the bean and releases sweetness, the roast develops almondy-vanilla notes from that. Nothing is added.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Ätna?\u003c\/h4\u003e\n\u003cp\u003eThe bean is the same: single-variety Roter Catuai from Fazenda Dutra. \u003ca href=\"\/en-fr\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e is dark roasted and supplemented by one third Canephora for more body and crema. Hornisgrinde is the pure, medium roasted form.\u003c\/p\u003e\n\u003ch4\u003eIs Hornisgrinde suitable for the automatic machine?\u003c\/h4\u003e\n\u003cp\u003eYes. As a medium roast the beans remain dry to slightly matte, without an oil film. Strength medium, temperature medium to high, grind size fine to medium-fine.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e17 to 18 g in a double basket, 36 to 40 g in the cup, 28 to 32 seconds, 93 to 94 °C. That corresponds to 1:2 to 1:2.3. Set the time via the grind size, not via the dosing.\u003c\/p\u003e\n\u003ch4\u003eIs Hornisgrinde organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body DE-ÖKO-022, non-EU agriculture.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eWe fill your bag only immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. Our recommended drinking window is about four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Hornisgrinde acidic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. The profile clearly leans toward marzipan, milk chocolate and vanilla. Coffee naturally always contains acids, here they hardly stand out.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does Hornisgrinde taste like marzipan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The combination of natural processing and a medium roast. The cherry dries around the bean and releases sweetness, the roast develops almondy-vanilla notes from that. Nothing is added.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Hornisgrinde and Ätna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The bean is the same: single-variety Roter Catuai from Fazenda Dutra. Ätna is dark roasted and supplemented by one third Canephora for more body and crema. Hornisgrinde is the pure, medium roasted form.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Hornisgrinde suitable for the automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. As a medium roast the beans remain dry to slightly matte, without an oil film. Strength medium, temperature medium to high, grind size fine to medium-fine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Hornisgrinde?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"17 to 18 g in a double basket, 36 to 40 g in the cup, 28 to 32 seconds, 93 to 94 °C. That corresponds to 1:2 to 1:2.3. Set the extraction time via the grind size, not via the dosing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Hornisgrinde organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, control body DE-ÖKO-022, non-EU agriculture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We fill the bag only immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. The recommended drinking window is about four months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":57046481797385,"sku":"Hornis250","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":57046481830153,"sku":"Hornis250-ST","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for filter coffee maker","offer_id":57046481862921,"sku":"Hornis250-FI","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":57046481895689,"sku":"Hornis250-HK","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":57046481928457,"sku":"Hornis250-FP","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":57046481961225,"sku":"Hornis500","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":57046481993993,"sku":"Hornis500-ST","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for filter coffee maker","offer_id":57046482026761,"sku":"Hornis500-FI","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":57046482059529,"sku":"Hornis500-HK","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":57046482092297,"sku":"Hornis500-FP","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":57046482125065,"sku":"Hornis1000","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57046482157833,"sku":"Hornis1000-ST","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for filter coffee maker","offer_id":57046482190601,"sku":"Hornis1000-FI","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57046482223369,"sku":"Hornis1000-HK","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57046482256137,"sku":"Hornis1000-FP","price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/hornisgrinde-front_ec5345e9-fae8-49a0-b508-9f4d3a7780a8.png?v=1779275510"},{"product_id":"mount-everest","title":"Mount Everest organic espresso blend from five origins","description":"\u003ch3\u003eMount Everest: five origins in one cup\u003c\/h3\u003e\n\u003cp\u003eChocolatey base from Brazil, bright stone fruit from Ethiopia, clear fruit and structure from Honduras, syrupy depth from Indonesia's Gayo, plus crema and body from a small Canephora share from Kerala. Low acidity, full body, multilayered. All five components are EU organic-certified.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned aromas are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eFrom 800 to 2,200 meters\u003c\/h4\u003e\n\u003cp\u003eNo other coffee in our range covers this span. The Ethiopian component from Goyo grows at 2,100 to 2,200 meters and with a BELCO score of 86 is the highest-rated single lot in our assortment. It is the reason this blend has fruit and not just chocolate. That is why Mount Everest is intentionally medium roasted: a darker roast would destroy exactly that fruit.\u003c\/p\u003e\n\n\u003ch4\u003eWhy we do not give an overall score here\u003c\/h4\u003e\n\u003cp\u003eA cupping score arises from the standardized tasting of a specific coffee, not from averaging supplier scores. For blends we therefore do not provide an overall score. Instead we show the scores of the single components where available: Brazil 82, Ethiopia 86, both from BELCO. For the Canephora portion the Arabica scoring form would be the wrong metric anyway.\u003c\/p\u003e\n\n\u003ch4\u003eFits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for an espresso with chocolate and at the same time fruit notes\u003c\/li\u003e\n\u003cli\u003elike to read up where your coffee comes from down to the lot number\u003c\/li\u003e\n\u003cli\u003edrink a lot with milk and still want character in the cup\u003c\/li\u003e\n\u003cli\u003euse an espresso machine with portafilter, an automatic machine or a moka pot\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoes not fit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for a dark, smoky Italian-style roast. Then take \u003ca href=\"\/en-fr\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e or \u003ca href=\"\/en-fr\/products\/bio-espresso-vesuv-kaffeebohnen\"\u003eVesuv\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ewant pure Arabica. Mount Everest contains 10 % Canephora, then take \u003ca href=\"\/en-fr\/products\/hornisgrinde\"\u003eHornisgrinde\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eare looking for a clear single origin with a single profile. Then take \u003ca href=\"\/en-fr\/products\/hochlandblute\"\u003eHochlandblüte\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eprimarily brew with a pour-over. The blend is not built for that, take \u003ca href=\"\/en-fr\/products\/sonnental\"\u003eSonnental\u003c\/a\u003e or \u003ca href=\"\/en-fr\/products\/naturharmonie\"\u003eNaturharmonie\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eWhich of our blends fits?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMount Everest:\u003c\/strong\u003e medium roasted, five origins, chocolate and fruit, the most complex\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-fr\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e:\u003c\/strong\u003e dark roasted, southern Italian style, maximum crema, not for automatic machines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-fr\/products\/bio-espresso-bergkraft-vollautomaten-kaffeebohnen\"\u003eBergkraft\u003c\/a\u003e:\u003c\/strong\u003e medium roasted, dry bean surface, developed for automatic machines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-fr\/products\/bio-espresso-vesuv-kaffeebohnen\"\u003eVesuv\u003c\/a\u003e:\u003c\/strong\u003e dark, highest Canephora proportion, the most powerful\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine · \u003cstrong\u003eDose:\u003c\/strong\u003e 17 to 18 g in a double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2 to 1:2.2, so 18 g to 36 to 40 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 27 to 31 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 93 to 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLoosen the coffee puck before tamping with a WDT tool. If the espresso flows faster than 27 seconds and tastes thin: grind finer. If it takes longer than 31 seconds and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eCappuccino and Latte Macchiato\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: 36 g espresso with 120 ml milk\u003c\/li\u003e\n\u003cli\u003eLatte Macchiato: 36 g espresso with 200 ml milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium, temperature medium to high, grind size fine to medium-fine\u003c\/li\u003e\n\u003cli\u003eAs a medium roast the beans remain largely dry, which protects the grinder\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, fill the basket loosely and level, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater up to the safety valve, medium heat, remove from the stove as soon as it hisses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft to medium-hard water. With very hard tap water the blend seems flatter and the fruit notes from Ethiopia are lost first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and optimal enjoyment window:\u003c\/strong\u003e The roast date is printed on every pack. After 10 to 14 days of resting the blend is at its peak. After that the coffee remains aromatic for about four months. Your bag will only be filled immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eThe five components\u003c\/h3\u003e\n\n\u003ch4\u003eBrazil · Matas de Minas · Legião Fazenda Dutra (30 %)\u003c\/h4\u003e\n\u003cp\u003eFamily farm in its third generation, run by Ednilson and Walter Dutra. Founded in the 1950s by José Dutra Sobrinho on just over one hectare, today over 300 hectares. The same bean we sell as a single origin under the name \u003ca href=\"\/en-fr\/products\/hornisgrinde\"\u003eHornisgrinde\u003c\/a\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoter Catuai, Natural, sun-dried on patios\u003c\/li\u003e\n\u003cli\u003e1,250 to 1,400 m, harvest May to September, manual\u003c\/li\u003e\n\u003cli\u003eLot BTB24BRA381, ICO 002\/1790\/0025, EU organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncoming analysis (BELCO):\u003c\/strong\u003e Density 697 g\/L, moisture content 11.1%, water activity 0.59 aw, screen size 16+, 0 primary defects, 8 secondary defects, score 82\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eEthiopia · Guji · Hambella · Tirtira Goyo (20 %)\u003c\/h4\u003e\n\u003cp\u003eTirtira Goyo is a kebele, that is a community, in the Woreda Hambella. The cherries from about 150 producers from Goyo are processed at the Alaka washing station, operated by the Metad group. Metad works with around 15,000 smallholders in Hambella and Gedeb.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeirloom, washed, dried on raised beds\u003c\/li\u003e\n\u003cli\u003e2,100 to 2,200 m, harvest December to February, manual\u003c\/li\u003e\n\u003cli\u003eLot BTB25ETH171, ICO 010\/0379\/0011A, EU organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncoming analysis (BELCO):\u003c\/strong\u003e Density 720 g\/L, moisture content 9.4%, water activity 0.51 aw, screen size 14+, 0 primary defects, 7 secondary defects, score 86\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eHonduras · La Paz · Santiago de Puringla (20 %)\u003c\/h4\u003e\n\u003cp\u003eThe Cooperativa Mixta de Café Orgánico y Especiales Puringla consists of 76 small producers from 19 villages in the Montecillos mountain range. Santiago de Puringla belongs to the municipalities of the Denominación de Origen Café Marcala. That is regional context, not a lot-specific seal.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIH-90, Parainema, Lempira, Typica, Catimor, Catuaí\u003c\/li\u003e\n\u003cli\u003eWashed, Grade SHG EP, 1,000 to 2,000 m, Crop 2025\/26\u003c\/li\u003e\n\u003cli\u003eLot P11442 via Touton, 8 defects, 69 kg GrainPro, EU organic\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIndonesia · Aceh · Gayo Highlands (20 %)\u003c\/h4\u003e\n\u003cp\u003eThe protected geographical indication \"Kopi Arabika Gayo\" covers the districts Aceh Tengah, Bener Meriah and Gayo Lues. Processing is done with the giling-basah method, also called wet hulling: the parchment is removed while the bean is still moist. That is exactly what shapes the profile with syrupy depth, earthy spice and full body.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGayo-typical Arabica lines, semi-washed, wet-hulled, Grade 1 TP extra clean\u003c\/li\u003e\n\u003cli\u003e900 to 1,700 m, smallholder structures, agroforestry\u003c\/li\u003e\n\u003cli\u003eLot P11487 via Touton, ICO 015\/0826\/0295, EU organic\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIndia · Kerala (10 %)\u003c\/h4\u003e\n\u003cp\u003eCanephora from southern India, grown from 800 meters under shade trees, processed washed. High-altitude cultivation under shade ensures slower ripening, denser beans and less sharp bitterness than lowland Robusta. EU organic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAbout the lab values:\u003c\/strong\u003e The stated values come from the green coffee incoming analyses of our importer BELCO for the respective lots. They refer to the green coffee, not to the finished blend.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Mount Everest organic?\u003c\/h4\u003e\n\u003cp\u003eYes. All five components are EU organic-certified. Organic control body DE-ÖKO-022, non-EU agriculture.\u003c\/p\u003e\n\u003ch4\u003eWhy do you not give an SCA score?\u003c\/h4\u003e\n\u003cp\u003eBecause a cupping score is created by tasting a specific coffee and not by averaging supplier scores. We show the scores of the single components: Brazil 82, Ethiopia 86, both from BELCO.\u003c\/p\u003e\n\u003ch4\u003eWhere does the name come from?\u003c\/h4\u003e\n\u003cp\u003eIt is a fanciful name and refers to the altitude span of the blend from 800 to 2,200 meters. There is no origin relation to Nepal or Tibet, the coffee comes from Brazil, Ethiopia, Honduras, Indonesia and India.\u003c\/p\u003e\n\u003ch4\u003eWhy is Canephora in the blend?\u003c\/h4\u003e\n\u003cp\u003eThe 10 percent share from Kerala brings dense crema, stability in milk and nutty depth. It grows from 800 meters under shade trees and is processed washed, which distinguishes it from typical industrial Robusta.\u003c\/p\u003e\n\u003ch4\u003eIs Mount Everest suitable for pour-over?\u003c\/h4\u003e\n\u003cp\u003eNo. The blend is built for espresso machines with portafilter, automatic machines and moka pots. For pour-over we recommend \u003ca href=\"\/en-fr\/products\/sonnental\"\u003eSonnental\u003c\/a\u003e, \u003ca href=\"\/en-fr\/products\/naturharmonie\"\u003eNaturharmonie\u003c\/a\u003e or \u003ca href=\"\/en-fr\/products\/hochland-sonne-co-reduzierte-speciality-espressobohne-per-segelschiff\"\u003eHochlandsonne\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eWhat does SHG EP mean?\u003c\/h4\u003e\n\u003cp\u003eSHG stands for Strictly High Grown, meaning cultivation from 1,200 m. EP stands for European Preparation: Screen 15+ and low defect tolerance. Both are indicators of elevated sorting quality.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eWe only fill your bag immediately before shipping, the roast date is printed on the pack. Recommended resting time: 10 to 14 days. Our recommended enjoyment window is about four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Mount Everest organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. All five components are EU organic-certified. Organic control body DE-ÖKO-022, non-EU agriculture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is there no SCA score for Mount Everest?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Because a cupping score is created by tasting a specific coffee and not by averaging supplier scores. The scores of the single components are shown: Brazil 82, Ethiopia 86, both from BELCO.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the name Mount Everest come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is a fanciful name and refers to the altitude span of the blend from 800 to 2,200 meters. There is no origin relation to Nepal or Tibet, the coffee comes from Brazil, Ethiopia, Honduras, Indonesia and India.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is Canephora in the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The 10 percent share from Kerala brings dense crema, stability in milk and nutty depth. It grows from 800 meters under shade trees and is processed washed, which distinguishes it from typical industrial Robusta.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Mount Everest suitable for pour-over?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The blend is built for espresso machines with portafilter, automatic machines and moka pots. For pour-over Sonnental, Naturharmonie or Hochlandsonne are suitable.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does SHG EP mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"SHG stands for Strictly High Grown, meaning cultivation from 1,200 m. EP stands for European Preparation: Screen 15+ and low defect tolerance. Both are indicators of elevated sorting quality.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The bag is only filled immediately before shipping, the roast date is printed on the pack. Recommended resting time: 10 to 14 days. The recommended enjoyment window is about four months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":57049015091465,"sku":"MEVE250","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":57049015124233,"sku":"MEVE250-ST","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for filter coffee maker","offer_id":57049015157001,"sku":"MEVE250-FI","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":57049015189769,"sku":"MEVE250-HK","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":57049015222537,"sku":"MEVE250-FP","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":57049015255305,"sku":"MEVE500","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":57049015288073,"sku":"MEVE500-ST","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for filter coffee maker","offer_id":57049015320841,"sku":"MEVE500-FI","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":57049015353609,"sku":"MEVE500-HK","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":57049015386377,"sku":"MEVE500-FP","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":57049015419145,"sku":"MEVE1000","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57049015451913,"sku":"MEVE1000-ST","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for filter coffee maker","offer_id":57049015484681,"sku":"MEVE1000-FI","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57049015517449,"sku":"MEVE1000-HK","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57049015550217,"sku":"MEVE1000-FP","price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/mount-everst-front.png?v=1779275526"}],"url":"https:\/\/naturbohne.de\/en-fr\/collections\/kaffee-schokoladig-mild.oembed","provider":"Natur Bohne GmbH","version":"1.0","type":"link"}