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Mount Everest
EU Bio Siegel
Mount Everest

Natur Bohne Bio Kaffee

Mount Everest

Signature Blend
SCA Score 84

Mount Everest is our signature blend, made from beans sourced from five different regions—Brazil, Ethiopia, Honduras, Indonesia, and India. Medium roast, with notes of chocolate, nougat, stone fruit, and papaya. Low in acidity and rich in complexity, this blend is perfect for anyone looking for a coffee with depth and character.

Size
Size: 250g
Grind
Grind: Ganze Bohne
12,36 €Unit price (49,44 €  per  kg)

incl. VAT excl. shipping costs .

🚚 Shipping within EU: 8 €
EU shipping costs, see shipping policy.

📦 Berechnung läuft ...
Taste & Details
The taste Chocolate, Nougat, Roasted Peanut, Papaya, Stone Fruit, Caramel
Flavor Profile
Floral / Fruity Dark Chocolate
Roasting level Medium to strong
Acid Mild
SCA Score 84
Bean Type Arabica
Varieties Roter Catuai, Heirloom, IH-90, Parainema, Lempira, Typica, Catimor, Catuaí, Canephora
Origin Brasilien
Altitude 800 – 1.200m
Harvest Time September 2025
Process Natural, Washed, Semi-washed / Wet-hulled, Fully Washed
Perfect for Espresso, Cappuccino, Flat White, Latte Macchiato

Bohnenprofil

Sorte

100% Arabica und Robusta

Röstlevel

Medium to strong

Anbaugebiet

Brasilien
Roter Catuai, Heirloom, IH-90, Parainema, Lempira, Typica, Catimor, Catuaí, Canephora

SCA Score

84

Anbauhöhe

800 – 1.200m

Was diesen Kaffee besonders macht

Mount Everest – Signature Blend from 5 Origins

Chocolate · Nougat · Stone fruit · Papaya – a medium-roast signature blend (84/100) from five origins: Brazil, Ethiopia, Honduras, Indonesia, and India. Low acidity, full-bodied, with a complex aroma. Perfect for anyone looking for depth and character in their cup.

Flavor & Uses

A layered blend: a chocolatey base from Brazil, nougat-like sweetness and a delicate crema from Indian Canephora, bright stone fruit and papaya notes from Ethiopia and Honduras, complemented by the syrupy depth of Indonesian Gayo. The medium roast allows all the 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.

Why Mount Everest?

  • Five origins from five countries—chocolate, nougat, fruit, and crema in one blend
  • SCA 84/100 – an honest weighted score across all components
  • Three certified organic varieties (Brazil, Ethiopia, Honduras)
  • Low in acidity despite being medium-roasted – the chocolatey, nutty base takes center stage
  • Versatile: works on any standard machine
  • Transparent traceability down to the cooperative and farm level

Die Menschen hinter dem Kaffee

Mount Everest brings together five origins from five countries. From Brazil comes the Dutra family in Matas de Minas—a third-generation family farm that has been growing Red Catuai using the natural process at an altitude of around 1,400 meters since the 1950s. From Ethiopia comes the Goyo lot from the Metad washing station in the Hambella district (Guji), washed and processed from heirloom varieties grown at an altitude of 2,100–2,200 meters. Honduras contributes SHG-EP quality from the Cooperativa Puringla—76 smallholder farmers from 19 villages in the Montecillos mountain range, Santiago de Puringla, La Paz, within the protected Marcala origin region. Indonesia is represented by Gayo Arabica from the highlands of Aceh, processed using the semi-washed or wet-hulled method—the typical Sumatra method. The 10% Canephora component from Kerala (India) grows at altitudes of 800 meters and above under shade trees and is fully washed. This combination results in a medium-roasted blend with a chocolatey base, nougat-like sweetness, and subtle fruity notes of stone fruit and papaya.

Anbauhöhe Altitude 800 – 1.200m
Anbaugebiet Origin Brasilien
Sorte Varieties Roter Catuai, Heirloom, IH-90, Parainema, Lempira, Typica, Catimor, Catuaí, Canephora
Verfahren Process Natural, Washed, Semi-washed / Wet-hulled, Fully Washed

Brazil · Matas de Minas · Legião Fazenda Dutra (30%)

A third-generation family business run by Ednilson and Walter Dutra. Founded in 1950 by José Dutra Sobrinho on just over one hectare—today, it spans more than 300 hectares of specialty and organic coffee.

  • Type: Roter Catuai
  • Preparation: Natural
  • Drying: Patios (sun-drying)
  • Height: 1,250–1,400 m
  • Harvest season: May through September
  • Harvesting method: Manual
  • Packaging: 60-kg polypropylene bags
  • Charge: BTB24BRA381 · ICO 002/1790/0025
  • Certification: EU-Bio

Laboratory-validated (BELCO):

  • Density: 697 g/L
  • Residual moisture: 11,1 %
  • Water activity: 0.59 aw
  • Screen: 16+ (33.4% aged 18, 33.6% aged 17, 23.0% aged 16)
  • Primary defect: 0
  • Secondary defect: 8
  • BELCO Score: 82
  • Aromatic Notes: Peanuts, Milk Chocolate, Cocoa, Dried Fruit

Ethiopia · Guji · Hambella · Goyo · Metad (20%)

Goyo is a washing station operated by the Metad Group in the Guji region. Founded in 2010 by Aman Adinew, Metad works with approximately 15,000 smallholder farmers in the Hambella and Gedeb woredas. In the Tirtira Goyo kebele (Hambella woreda) alone, 150 producers supply their coffee cherries.

  • Type: Heirloom (regional Ethiopian varieties)
  • Preparation: Washed
  • Drying: Dry beds
  • Height: 2,100–2,200 m
  • Harvest season: December through February
  • Harvesting method: Manual
  • Packaging: 60-kg jute bags
  • Charge: BTB25ETH171 · ICO 010/0379/0011A
  • Certification: EU-Bio

Laboratory-validated (BELCO):

  • Density: 720 g/L
  • Residual moisture: 9,4 %
  • Water activity: 0.51 aw
  • Screen: 14+ (30.8% at age 16, 42.0% at age 15, 17.2% at age 14)
  • Primary defect: 0
  • Secondary defect: 7
  • BELCO Score: 86
  • Aromatic Notes: Milk Chocolate, Stone Fruit, Tropical Fruit, Orange, Citrus Fruit

Honduras · La Paz · Santiago de Puringla · Puringla Cooperative (20%)

The Cooperativa Mixta de Café Orgánico y Especiales Puringla LTDA consists of 76 small-scale producers from 19 villages in the Montecillos mountain range. Headquarters: Barrio Las Brisas, Santiago de Puringla, La Paz. The region is located in the protected Marcala origin area—one of the most renowned specialty coffee regions in Central America. The cooperative specializes in organic and specialty coffee.

  • Varieties: IH-90, Parainema, Lempira, Typica, Catimor, Catuaí
  • Preparation: Washed
  • Grade: SHG EP (Strictly High Grown, European Preparation)
  • Height: 1,000–2,000 m
  • Crop: 2025/26
  • Packaging: 69 kg GrainPro
  • Defects: 8
  • Certification: EU-Bio
  • Regional context: Marcala Coffee Designation of Origin

Indonesia · Aceh · Gayo Highlands (20%)

Gayo refers to the highlands in the North Sumatran province of Aceh. The Protected Geographical Indication “Kopi Arabika Gayo” covers the districts of Aceh Tengah, Bener Meriah, and Gayo Lues. Mandheling is the historical trade name for high-quality coffees from North Sumatra.

  • Type: Arabica (Gayo-type varieties)
  • Preparation: Semi-washed / Wet-hulled
  • Height: 900–1,700 m
  • Cultivation: Smallholder farming systems, agroforestry

The wet-hulled method is typical of Sumatra: the parchment is removed while the bean is still moist. This is precisely what defines its sensory profile, characterized by a syrupy depth, earthy notes, and a full body.

If · Kerala (10%)

Canephora (Robusta) from southern India, grown at altitudes of 800 meters or higher under shade trees. These conditions are atypical for Robusta and a mark of quality—high-altitude Canephora matures more slowly, has a denser bean, and exhibits less of the sharp bitterness typically associated with low-altitude Robusta.

  • Type: Canephora (Robusta)
  • Preparation: Fully Washed
  • Height: at 800 m and above
  • Cultivation: Under the shade of trees

These values are not marketing figures—they are based on physical and sensory analyses of the delivered batches.

Roasting

Our coffee beans are gently roasted at 210 °C for about 13–16 minutes, resulting in a medium roast that perfectly brings out the fine aromas. Unlike large roasteries that produce darker beans at higher temperatures and shorter times, our method preserves a balanced, delicate flavor that you can taste immediately.

Learn more

Flavor profile

  • Flavors: Chocolate · Nougat · Stone fruit · Papaya
  • Beans: 90 % Arabica & 10 % Canephora – Natural, Washed, Wet-hulled
  • Voting percentage: Medium – slightly matte to subtly glossy
  • Acid: light, soft-bound
  • Body: rich, balanced
  • Cream: dense, hazelnut brown
  • Tasting Score: 84/100

Sustainability & Fairness

Mount Everest brings together five origins—each with its own story. From Brazil comes the Dutra family (Legião Fazenda Dutra, Matas de Minas); from Ethiopia, the Goyo lot from the Metad washing station in Guji-Hambella; from Honduras, the Cooperativa Puringla with 76 small-scale producers in the Montecillos mountain range; from Indonesia, Gayo Arabica from the highlands of Aceh; and from India, highland Canephora from Kerala. Three of the five components are certified organic, and all come from long-term sourcing partnerships with transparent supply chains—rather than anonymous industrial-scale products.

Geeignet für Espresso Recipe 17g / 25 / 36

  • Dose 17g
  • Brewing time: 25 seconds
  • Spout: 36ml
  • Temperature 92°

Informations sur le fabricant

Natural Bean GmbH
Rosenfelder Str. 8
72189 Vöhringen

The perfect extraction

Preparation recommendation

Our Omiroast are the ultimate all-rounders in our range - intense in taste and aromatic right down to the last note. So that you can exploit the full potential of our beans, we have put together a few preparation recommendations here.

Portafilter

Grinding level: Fine (depending on the grinder)

Recipe: Double Shot

  1. Use 16-20 g of freshly ground beans depending on the sieve.
  2. Use the DWT tool (Dosing & Weighing Technique) to slightly loosen the coffee beans before tamping. This ensures an even extraction.
  3. Tamp the coffee evenly and firmly into the portafilter.
  4. Make a double espresso (approx. 25-30 seconds extraction time).
  5. For our Omniroast, we recommend a brew ratio of around 1:5 to 1:2.5. This means that if you use 18 grams of ground coffee, for example, you should have around 36 to 45 grams of espresso in your cup. This ratio ensures a balanced extraction of the aromas, bringing out the full flavor of your high-quality beans.
  6. Enjoy it pure or as a base for your milk drink.
Moka pot

Grinding level: medium-fine (depending on the grinder)

Recipe:

  1. Fill the lower boiler with water up to the safety valve.
  2. Use 15-18 g of ground coffee in the sieve.
  3. Assemble the pot and place it on the stove over medium heat.
  4. When the coffee starts to fizz and rise, remove the pot from the stove and let the coffee rest for a moment.
filter coffee

Our Omni Roasts are also perfect for those who love the full, balanced aroma of the beans and want to make a filter coffee from them. With these preparation instructions, every cup will be a moment of enjoyment!

1. V60 (Pour Over)

Grinding level: Medium (depending on the grinder)

Recipe:

  1. Use 25 g of coffee to 400 ml of hot water (approx. 92-95 °C). Perfect with 92°C
  2. Wet the filter and pour the water out.
  3. Start with a “bloom” – first pour 50 ml of water and wait 30 seconds.
  4. Then pour in the remaining water slowly and evenly in circular movements.
AeroPress

Grinding level: medium to fine (depending on the grinder)

Recipe:

  1. Use 15-18 g of coffee and 240 ml of hot water (approx. 90-95 °C). Perfect with 92°C
  2. Pour the water over the coffee and stir briefly. Wait 30 seconds. Then pour in the first of the water.
  3. Put the plunger on and press slowly for 30 seconds to 1 minute so that you reach a total time of max 1:30 minutes.

Organic packaging made from renewable raw materials

Our coffee beans come in sustainable packaging – developed for optimal protection and maximum environmental friendliness.

The advantages of our packaging at a glance:

  • Laboratory-tested protection:
     Protects reliably against external influences, ideal for high UV protection requirements.
  • Bio-based PLA film:
     Made from renewable raw materials (e.g. sugar cane or corn starch) – reduces the use of petroleum-based plastic and lowers CO₂ emissions.
  • Food safe & EU production:
     Highest quality standards thanks to European manufacturing.
  • Certifications:
     With "OK biobased" seal and FSC®-certified paper for sustainable commitment.
  • Resealable and with aroma valve
     Our valve protects your coffee beans from oxygen, moisture and foreign odors - so the full bouquet is preserved. Despite being sealed once for hygienic reasons, the packaging can be easily resealed at any time. This means you can fully enjoy your fresh coffee aroma at any time.

Our packaging not only optimally protects the coffee beans, but also contributes to conserving resources and reducing CO₂.

Do you have any more questions?

Contact

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