{"title":"Fruity \u0026 bright","description":"\u003cp\u003eCoffees with lively acidity and notes of berries, citrus and floral notes. Powerful as filter coffee, exciting as espresso.\u003c\/p\u003e","products":[{"product_id":"sonnental","title":"Sonnental Organic Filter Coffee from Peru, Villa Rica","description":"\u003ch3\u003eSonnental: organic filter coffee from Villa Rica, Peru\u003c\/h3\u003e\n\u003cp\u003eMild and nutty, with almond and caramel, followed by a subtle citrus note. Acidity is soft and well integrated, body is medium. A clean, clear filter coffee without intrusive roast flavors.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned flavor notes are natural taste 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\u003edrink filter coffee and are looking for a mild, clean everyday coffee\u003c\/li\u003e\n\u003cli\u003elike nutty and caramel notes without strong roast flavors\u003c\/li\u003e\n\u003cli\u003ebrew larger quantities, in a drip coffee maker or French Press\u003c\/li\u003e\n\u003cli\u003ewant to know who grew your coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIs not right for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eprepare espresso. For that, Andenperle is the suitable roast of the same bean\u003c\/li\u003e\n\u003cli\u003eare looking for an intense, fruity filter coffee. Then choose Hochlandjuwel or Hochlandblüte\u003c\/li\u003e\n\u003cli\u003eare used to strong roast flavors. Sonnental is intentionally light and restrained\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy this coffee tastes so clear\u003c\/h3\u003e\n\u003cp\u003eThe cherries are processed as washed: the pulp is removed before drying. This keeps the flavors distinct instead of merging into a fruit compote. In addition, a light roast prevents the coffee from being overpowered. That is exactly what makes Sonnental a filter coffee you can also enjoy cold.\u003c\/p\u003e\n\n\u003ch3\u003eOne cooperative, two roasts\u003c\/h3\u003e\n\u003cp\u003eSonnental and our Andenperle come from the same cooperative in Villa Rica. The difference is the roast: Sonnental is roasted light and designed for filter, with more clarity. Andenperle is a medium-strong espresso roast with more body and caramel sweetness. Same families, same altitude, two different cups.\u003c\/p\u003e\n\n\u003ch3\u003eOur starter recipes\u003c\/h3\u003e\n\u003cp\u003eAll water quantities are given in grams. 1 g of water equals 1 ml, but using a scale is more accurate than a measuring cup.\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, so 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 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 maker\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\u003eSmooth the coffee bed 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, so 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\u003eDosage:\u003c\/strong\u003e Sonnental is intentionally roasted on the light side. If you come from a darker roast, you will probably need slightly less coffee grounds than usual.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideally use soft to medium-hard water. With very hard tap water the coffee tastes flatter and the citrus note is lost. This is more noticeable with a light filter coffee than with a dark roast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and best window for enjoyment:\u003c\/strong\u003e The roast date is printed on every bag. After 10 to 14 days of resting the profile is at its peak, afterwards the coffee remains flavorful 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\u003ePeru · Pasco · Oxapampa · Villa Rica.\u003c\/strong\u003e Not the dry Andean highlands but the central Peruvian montane rainforest on the eastern flank of the Andes, in the heart of the UNESCO Oxapampa-Ashaninka-Yanesha Biosphere Reserve.\u003c\/p\u003e\n\u003cp\u003eThe coffee is grown by members of the indigenous Yanesha community, one of the oldest indigenous peoples of Peru. At the cooperative CEPRO Yanesha, 141 coffee farmers from seven villages pool their harvest, 43 of them women. Each cherry is hand-selected and processed as washed.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooperative:\u003c\/strong\u003e CEPRO Yanesha, 141 coffee farmers from seven villages\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e Caturra, Catimor, Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed (Fully Washed)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,200 to 1,800 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e August 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e light, filter roast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, Organic control body DE-ÖKO-007, Non-EU agriculture. The cooperative is additionally Fairtrade-certified (FLO-ID 34607)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eWhat is the difference between Sonnental and Andenperle?\u003c\/h4\u003e\n\u003cp\u003eThe roast, not the bean. Both come from the cooperative CEPRO Yanesha in Villa Rica. Sonnental is roasted light and designed for filter. Andenperle is a medium-strong espresso roast with more body.\u003c\/p\u003e\n\u003ch4\u003eIs Sonnental suitable for espresso?\u003c\/h4\u003e\n\u003cp\u003eNo, it is not roasted for that. As a light filter roast it becomes sour and thin in a portafilter. Use Andenperle for espresso, the same bean 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 waiting time. Aim for a total brew time of 2:45 to 3:15 minutes. If it runs faster, grind finer; if it runs slower, grind coarser.\u003c\/p\u003e\n\u003ch4\u003eHow much coffee do I need in the drip coffee maker?\u003c\/h4\u003e\n\u003cp\u003e60 g per liter of water, grind size medium. Sonnental is roasted on the restrained side; if you come from a darker roast you usually need a bit less than you are used to.\u003c\/p\u003e\n\u003ch4\u003eIs Sonnental Fairtrade?\u003c\/h4\u003e\n\u003cp\u003eThe cooperative CEPRO Yanesha is organic and Fairtrade-certified and is listed under FLO-ID 34607. This information refers to the cooperative as the producing organization.\u003c\/p\u003e\n\u003ch4\u003eIs Sonnental organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, Organic control body DE-ÖKO-007, 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 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\": \"What is the difference between Sonnental and Andenperle?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The roast, not the bean. Both come from the cooperative CEPRO Yanesha in Villa Rica. Sonnental is roasted light and designed for filter. Andenperle is a medium-strong espresso roast with more body.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Sonnental suitable for espresso?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, it is not roasted for that. As a light filter roast it becomes sour and thin in a portafilter. For espresso, Andenperle is suitable, the same bean in the appropriate roast.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which filter recipe do you recommend for Sonnental?\",\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 waiting time. Aim for a total brew time of 2:45 to 3:15 minutes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much coffee do I need in the drip coffee maker?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"60 g per liter of water, grind size medium. Sonnental is roasted on the restrained side; those coming from a darker roast usually need slightly less than usual.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Sonnental Fairtrade?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The cooperative CEPRO Yanesha is organic and Fairtrade-certified and is listed under FLO-ID 34607. This information refers to the cooperative as the producing organization.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Sonnental organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, Organic control body DE-ÖKO-007, Non-EU agriculture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The bag is filled only 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":48686771437833,"sku":"SONN250","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":49112784503049,"sku":"SONN250-FP","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":49112784535817,"sku":"SONN250-FI","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":49112784568585,"sku":"SONN250-HK","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":49112784601353,"sku":"SONN250-ST","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":48686771470601,"sku":"SONN500","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":49112784634121,"sku":"SONN500-FP","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":49112784666889,"sku":"SONN500-FI","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for moka pot","offer_id":49112784699657,"sku":"SONN500-HK","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":49112784732425,"sku":"SONN500-ST","price":22.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56892356755721,"sku":"SONN1000","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":56892356788489,"sku":"SONN1000-FP","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":56892356821257,"sku":"SONN1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":56892356854025,"sku":"SONN1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":56892356886793,"sku":"SONN1000-ST","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/Naturbohne-Sonnetal-Front2_41ba5fc1-b429-48f6-b28c-e3c5eb0cc2ff.jpg?v=1740303816"},{"product_id":"hochlandblute","title":"Hochlandblüte Organic Coffee Ethiopia Sidamo, Washed","description":"\u003ch3\u003eHochlandblüte: organic coffee from Ethiopia, Sidamo, washed\u003c\/h3\u003e\n\u003cp\u003eFloral on the first sip, followed by bright fruit with notes of red berries and cherry, finishing clear and sweet. A washed Ethiopian that lets the aromas stand individually instead of merging them into a compote.\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, in particular no fruit or floral flavorings.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eGoes well with you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou like a clear, floral coffee in which the flavors are individually discernible\u003c\/li\u003e\n\u003cli\u003eyou drink filter coffee and like to work with recipes\u003c\/li\u003e\n\u003cli\u003eyou are looking for a modern, light espresso instead of a dark Italian roast\u003c\/li\u003e\n\u003cli\u003eyou want to know which village your coffee comes from\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoes not suit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou are used to a strong, dark, chocolatey espresso. Then choose Hornisgrinde\u003c\/li\u003e\n\u003cli\u003eyou want full fruity power, blueberry and cherry compote. Then take Hochlandjuwel, our natural from Guji\u003c\/li\u003e\n\u003cli\u003eyou pull large cups from the automatic machine. A washed Ethiopian tends to be thin in that case; here a shorter cup or a stronger setting is worthwhile\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eTwo Ethiopians, two characters\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHochlandblüte, washed, Sidamo:\u003c\/strong\u003e clear, floral, clean. If you want to taste flavors individually.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHochlandjuwel, natural, Guji:\u003c\/strong\u003e wild, berry-forward, intense. If you want fruit power.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat washed means\u003c\/h3\u003e\n\u003cp\u003eIn washed processing the pulp is removed before drying. Instead of the wild fruitiness of a natural you get clarity: the aromas stand individually, not as a compote.\u003c\/p\u003e\n\n\u003ch3\u003eWhy altitude matters here\u003c\/h3\u003e\n\u003cp\u003eDaye Bensa's farm lies at 1,900 to 2,200 meters. The cherries of the affiliated outgrower families come from even higher on the mountain, up to 2,400 meters. The higher the altitude, the more slowly the cherry ripens, and the more time it has to build sweetness and complexity.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003ePour-over, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16, i.e. 20 g to 320 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium · \u003cstrong\u003eWater:\u003c\/strong\u003e 93–94 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarget time:\u003c\/strong\u003e 2:30 to 3:15 minutes total brew time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTime is more important than the number on the grinder. If the V60 runs through in under 2:30, grind finer. If it takes longer than 3:15, grind coarser.\u003c\/p\u003e\n\u003ch4\u003eEspresso machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew ratio:\u003c\/strong\u003e 1:2 to 1:2.5 (18 g into 36–45 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 27–30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 93–94 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReference setup:\u003c\/strong\u003e La Marzocco Linea Mini, Mazzer Philos\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe output is given in grams, not in milliliters, because the crema distorts the volume. Too fast and thin: grind finer. Thick and bitter: grind coarser.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideally soft water with low carbonate hardness, our reference is about 4 °dH total hardness. Hard tap water mutes the floral clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and enjoyment window:\u003c\/strong\u003e The roast date is printed on every bag. After 10 to 14 days of resting time the profile is on point, afterwards the coffee remains aromatic for around four months. Your bag will only be filled immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia · Sidamo · Bensa-Distrikt · village Shantawene.\u003c\/strong\u003e Since 2020 the regional state is officially called Sidama. In the green coffee trade Sidamo remains the usual designation, and the coffee is traded under that name.\u003c\/p\u003e\n\u003cp\u003eThe coffee comes from Daye Bensa Coffee, founded in 2006 by the brothers Asefa and Mulugeta Dukamo. Mulugeta's task from the beginning was to build and expand the washing stations, i.e. precisely the processing step to which this coffee owes its clarity. In addition to the farm itself, outgrower families from Shantawene, Karamo and Bombe deliver their cherries to the washing stations. In Shantawene the majority of people work in coffee cultivation, including many women.\u003c\/p\u003e\n\u003cp\u003eA Shantawene lot from this farm placed 7th in 2020 at the Cup of Excellence in Ethiopia among more than 1,400 submitted coffees. \u003cem\u003eThe award applies to a competition lot from 2020, not to our batch. It shows the level at which work is done there.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Heirloom, Ethiopian landrace varieties\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed, Washed G1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e farm 1,900 to 2,200 m, outgrowers up to 2,400 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2025, current harvest 2025\/26\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping score:\u003c\/strong\u003e 85 out of 100 (specialty range from 80 according to SCA standard)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, control body 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 to Hochlandjuwel?\u003c\/h4\u003e\n\u003cp\u003eThe processing. Hochlandblüte is washed: clear, floral, the aromas stand individually. Hochlandjuwel is a natural from Guji: wild, berry-forward, intense. Both are Ethiopian Omniroasts, but they taste distinctly different.\u003c\/p\u003e\n\u003ch4\u003eIs the region called Sidamo or Sidama now?\u003c\/h4\u003e\n\u003cp\u003eBoth are in use. Sidama has been the name of the autonomous regional state since 2020. In the green coffee trade Sidamo is still customary, and the trading region is not geographically identical with the current regional state. We write Sidamo because the coffee is traded under that name.\u003c\/p\u003e\n\u003ch4\u003eIs Hochlandblüte acidic?\u003c\/h4\u003e\n\u003cp\u003eIt has a medium, clearly integrated acidity. No sharp peak, but noticeable. That is how a washed Ethiopian tastes. If you are looking for low-acidity coffee, Hornisgrinde is the right choice.\u003c\/p\u003e\n\u003ch4\u003eWhich filter recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003eV60 with 20 g to 320 g water, i.e. 1:16, grind size medium, water 93 to 94 °C. The goal is a total brew time of 2:30 to 3:15 minutes. If it runs faster, grind finer; if it runs slower, grind coarser.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e18 g in the double basket, 36 to 45 g in the cup, 27 to 30 seconds, 93 to 94 °C. That corresponds to a brew ratio of 1:2 to 1:2.5. It will be a modern, light espresso, not a dark Italian roast.\u003c\/p\u003e\n\u003ch4\u003eIs Hochlandblüte organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body DE-ÖKO-007, non-EU agriculture.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eYour bag will only be filled immediately before shipping, the roast date is printed on the pack. 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\": \"What is the difference between Hochlandblüte and Hochlandjuwel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The processing. Hochlandblüte is washed: clear, floral, the aromas stand individually. Hochlandjuwel is a natural from Guji: wild, berry-forward, intense. Both are Ethiopian Omniroasts, but they taste distinctly different.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the region Sidamo or Sidama?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both are in use. Sidama has been the name of the autonomous regional state since 2020. In the green coffee trade Sidamo is still customary, and the trading region is not geographically identical with the current regional state. Naturbohne writes Sidamo because the coffee is traded under that name.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Hochlandblüte acidic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It has a medium, clearly integrated acidity. No sharp peak, but noticeable. That is how a washed Ethiopian tastes. If you are looking for low-acidity coffee, Hornisgrinde is the better choice.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which filter recipe do you recommend for Hochlandblüte?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"V60 with 20 g to 320 g water, i.e. 1:16, grind size medium, water 93 to 94 degrees Celsius. The goal is a total brew time of 2:30 to 3:15 minutes. If it runs faster, grind finer; if it runs slower, grind coarser.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Hochlandblüte?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"18 g in the double basket, 36 to 45 g in the cup, 27 to 30 seconds, 93 to 94 degrees Celsius. That corresponds to a brew ratio of 1:2 to 1:2.5. It will be a modern, light espresso, not a dark Italian roast.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Hochlandblüte organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, control body DE-ÖKO-007, non-EU agriculture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Your bag will only be filled immediately before shipping, the roast date is printed on the pack. 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":48686788116745,"sku":"HBLU250","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":49150188683529,"sku":"HBLU250-FP","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":49150188716297,"sku":"HBLU250-FI","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":49150188749065,"sku":"HBLU250-HK","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":49150188781833,"sku":"HBLU250-ST","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":48686788149513,"sku":"HBLU500","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":49150188814601,"sku":"HBLU500-FP","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":49150188847369,"sku":"HBLU500-FI","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":49150188880137,"sku":"HBLU500-HK","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":49150188912905,"sku":"HBLU500-ST","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56772539646217,"sku":"HBLU1000","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57364387954953,"sku":"HBLU1000-FP","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":57364387987721,"sku":"HBLU1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57364388020489,"sku":"HBLU1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57364388053257,"sku":"HBLU1000-ST","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/Naturbohne-Hochlandbluete-Front2_be177b65-056f-4c8b-8793-60b32a13fa54.jpg?v=1740611067"},{"product_id":"hochlandjuwel","title":"Hochlandjuwel organic coffee Ethiopia Guji, Natural","description":"\u003ch3\u003eHochlandjuwel: Organic coffee from Ethiopia, Guji, natural\u003c\/h3\u003e\n\u003cp\u003eTastes like berry compote with a chocolate finish. Rosehip and cherry on the first sip, followed by distinct blueberry, and dark chocolate on the finish. A modern, very fruity Ethiopian from a named farm in the Odo Shakiso district.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe flavors mentioned are natural taste associations from green coffee and roasting. Nothing is added to the coffee, in particular no berry flavorings.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eRead this before you order\u003c\/h4\u003e\n\u003cp\u003eHochlandjuwel is the most fruit-forward coffee in our range. It has a pronounced, lively acidity, and that is intentional: berry and stone fruit acidity, not citrus sharpness. If you have so far been drinking coffee that is mild and chocolatey, this is a deliberate jump.\u003c\/p\u003e\n\n\u003ch4\u003eIt suits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003elike fruity coffees and value acidity as a quality, not as a flaw\u003c\/li\u003e\n\u003cli\u003emostly drink filter coffee, V60, Chemex or AeroPress\u003c\/li\u003e\n\u003cli\u003ewant to try something new and don't need the same coffee every day\u003c\/li\u003e\n\u003cli\u003eare looking for an espresso that is intensely fruity rather than dark and smoky\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIt is not for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare used to low-acid, nutty-chocolate coffee. Then choose Hornisgrinde, which is the exact opposite in our range\u003c\/li\u003e\n\u003cli\u003emostly drink milk-based drinks. The fruit notes retreat in cappuccino and latte, while the acidity can become more pronounced\u003c\/li\u003e\n\u003cli\u003eare looking for a strong, dark Italian-style espresso\u003c\/li\u003e\n\u003cli\u003ethink \"blueberry in coffee\" is just marketing and don't actually want it\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWe write this so clearly because this coffee polarizes. Those who like it drink it enthusiastically. Those who expect a classic espresso are disappointed. Both reactions are fine, but it should be clear before purchase.\u003c\/p\u003e\n\n\u003ch4\u003eWhy Hochlandjuwel?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eTraceable to the farm: Dimtu Tero Farm, Odo Shakiso, Guji\u003c\/li\u003e\n\u003cli\u003eNatural processing, dried up to 20 days\u003c\/li\u003e\n\u003cli\u003eHand-picked, only the ripest cherries\u003c\/li\u003e\n\u003cli\u003eOrganic certified, control body DE-ÖKO-007\u003c\/li\u003e\n\u003cli\u003ePacked only when you order, not kept in stock\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy this coffee tastes of blueberry\u003c\/h3\u003e\n\u003cp\u003eThe cherries are dried as whole fruit for up to 20 days on raised drying racks before the dried pulp is removed. During this time the bean ferments in its own pulp, and that is exactly where the berry notes come from. Industrial naturals dry significantly faster.\u003c\/p\u003e\n\u003cp\u003eFor this to work, every cherry must be ripe. Unripe cherries create fermentation faults in the natural process that you taste immediately in the cup. That is why \"hand-picked, only the ripest cherries\" is not a cliché here but the decisive quality step.\u003c\/p\u003e\n\n\u003ch3\u003eHow to get the best out of it\u003c\/h3\u003e\n\u003ch4\u003ePour-over, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16, so 15 g to 240 g of water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium, on the Mazzer Philos setting 7.5\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e 94 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarget time:\u003c\/strong\u003e 2:30 to 3:15 minutes total brew time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTime is more important than the number on the grinder. If the V60 runs through in under 2:30, grind finer. If it takes longer than 3:15, grind coarser. This works on any grinder.\u003c\/p\u003e\n\u003ch4\u003eEspresso machine (portafilter)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2 to 1:2.5 (18 g to 36–45 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 27–30 seconds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew temperature:\u003c\/strong\u003e 93–94 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReference setup:\u003c\/strong\u003e La Marzocco Linea Mini, Mazzer Philos setting 4.4\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe output is given in grams, not in milliliters. The crema alters the volume. 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\u003eAeroPress and French Press\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 60 g\/L · \u003cstrong\u003eGrind size:\u003c\/strong\u003e medium to medium-coarse\u003c\/li\u003e\n\u003cli\u003eIn the AeroPress cherry and blueberry come out most distinctly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft water with low carbonate hardness, our reference is about 4 °dH total hardness. Hard tap water mutes exactly the fruit notes this coffee is bought for. If you use filtered water anywhere, use it here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and ideal consumption window:\u003c\/strong\u003e The roast date is on every bag. After 10 to 14 days of resting the profile is on point. With a natural processed coffee the fruit character fades first, therefore we recommend enjoying it within around three months after roasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePacked to order:\u003c\/strong\u003e Until ordering the roast batch is stored sealed in bulk. Your bag will only be filled and sealed immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia · Guji · Odo Shakiso · Dimtu Tero Farm.\u003c\/strong\u003e Getachew Zeleke's farm was founded in 2012 and covers 151 hectares on volcanic soils. 136 registered smallholders from the surrounding area are affiliated. Harvesting is done by hand and processing is carried out on-site on raised drying racks.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Heirloom, Ethiopian heritage varieties\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e natural, dried up to 20 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,808 to 2,128 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping score:\u003c\/strong\u003e 86 out of 100 (specialty range from 80 according to SCA standard)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e Medium, Omniroast with a focus on filter brewing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e distinct and lively, berry and stone fruit acidity, no citrus sharpness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, control body DE-ÖKO-007, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Hochlandjuwel sour?\u003c\/h4\u003e\n\u003cp\u003eIt has a pronounced, lively acidity, and that is intentional. It leans toward berry and stone fruit, not lemon. In the specialty scene this type of acidity is regarded as a quality attribute. If you are looking for low-acid coffee, Hornisgrinde is the suitable choice.\u003c\/p\u003e\n\u003ch4\u003eWhy does the coffee taste of blueberry?\u003c\/h4\u003e\n\u003cp\u003eBecause the cherries are dried as whole fruit for up to 20 days. The bean ferments in its own pulp during this time, and from that the berry notes arise. Nothing is added.\u003c\/p\u003e\n\u003ch4\u003eIs Hochlandjuwel suitable as an espresso?\u003c\/h4\u003e\n\u003cp\u003eYes, but as a modern, intensely fruity espresso, not as a strong dark Italian. If you expect a classic espresso roast, this is the wrong choice. The coffee performs strongest in pour-over.\u003c\/p\u003e\n\u003ch4\u003eDoes it work in cappuccino or latte?\u003c\/h4\u003e\n\u003cp\u003eIt works, but it is not designed for that. Milk mutes the fruit notes while the acidity can become more pronounced. For milk drinks we recommend Hornisgrinde.\u003c\/p\u003e\n\u003ch4\u003eWhich filter recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003eV60 with 15 g to 240 g of water, so 1:16, grind size medium, water 94 °C. The goal is a total brew time of 2:30 to 3:15 minutes. If it runs faster, grind finer; if it runs slower, grind coarser.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e18 g in the double basket, 36 to 45 g in the cup, 27 to 30 seconds, 93 to 94 °C. That corresponds to 1:2 to 1:2.5. Our reference setup is a La Marzocco Linea Mini with a Mazzer Philos on setting 4.4.\u003c\/p\u003e\n\u003ch4\u003eIs Hochlandjuwel organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body DE-ÖKO-007, 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 on the pack. Recommended resting time: 10 to 14 days. Because in a natural processed coffee the fruit character fades first, 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 Hochlandjuwel sour?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It has a pronounced, lively acidity, and that is intentional. It leans toward berry and stone fruit, not lemon. In the specialty scene this type of acidity is regarded as a quality attribute. 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EU organic certified, control body DE-ÖKO-007, 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 only fill your bag immediately before shipping, the roast date is on the pack. Recommended resting time: 10 to 14 days. Because in a natural processed coffee the fruit character fades first, 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":48686793195785,"sku":"HJUW250","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":49112796496137,"sku":"HJUW250-FP","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":49112796528905,"sku":"HJUW250-FI","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":49112796561673,"sku":"HJUW250-HK","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":49112796594441,"sku":"HJUW250-ST","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":48686793228553,"sku":"HJUW500","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":49112796627209,"sku":"HJUW500-FP","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":49112796659977,"sku":"HJUW500-FI","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":49112796692745,"sku":"HJUW500-HK","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":49112796725513,"sku":"HJUW500-ST","price":23.9,"currency_code":"EUR","in_stock":false},{"title":"1kg \/ Whole bean","offer_id":56772548329737,"sku":"HJUW1000","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57364388086025,"sku":"HJUW1000-FP","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":57364388118793,"sku":"HJUW1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57364388151561,"sku":"HJUW1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57364388184329,"sku":"HJUW1000-ST","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/Naturbohne-Hochlandjuwel-Front2_a2b807a4-cb30-48d6-a2b0-5af70d7992a0.jpg?v=1740611067"},{"product_id":"feldberg-omni-roast-origin","title":"Feldberg organic coffee Colombia, Omniroast Single Origin","description":"\u003ch3\u003eFeldberg: Organic Single Origin from Aratoca, Colombia\u003c\/h3\u003e\n\u003cp\u003ePanela and caramel on the attack, followed by almond and dark chocolate, plus a distinct dried fruit note and a lively, juicy acidity. Sweet, syrupy and fruity at the same time. A coffee with two faces: sweet and full-bodied as an espresso, clear and distinctly fruit-forward as a pour-over.\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\u003eSuits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003elike fruity coffees and value acidity as a quality\u003c\/li\u003e\n\u003cli\u003eare looking for a coffee that works in a portafilter and as a pour-over\u003c\/li\u003e\n\u003cli\u003elike sweetness in the direction of caramel and brown sugar\u003c\/li\u003e\n\u003cli\u003ewant to know who grew your coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoes not suit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for a dark, powerful espresso. Then take \u003ca href=\"\/en-hr\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e or \u003ca href=\"\/en-hr\/products\/bio-espresso-vesuv-kaffeebohnen\"\u003eVesuv\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ewant practically no acidity. Then \u003ca href=\"\/en-hr\/products\/hornisgrinde\"\u003eHornisgrinde\u003c\/a\u003e fits better\u003c\/li\u003e\n\u003cli\u003emainly drink with milk. The fruit will recede, so take \u003ca href=\"\/en-hr\/products\/bio-espresso-bergkraft-vollautomaten-kaffeebohnen\"\u003eBergkraft\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ewant it even fruitier and wilder. Then take \u003ca href=\"\/en-hr\/products\/hochlandjuwel\"\u003eHochlandjuwel\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat Omniroast means here\u003c\/h3\u003e\n\u003cp\u003eFeldberg is deliberately roasted between filter and espresso roast profiles: light enough for fruit and acidity to be preserved, dark enough for body and crema to develop. That does not work with every green coffee. It works here because the semi-washed processing naturally brings a lot of sweetness and a syrupy texture that carries the fruit.\u003c\/p\u003e\n\n\u003ch3\u003eWhere the fruit comes from\u003c\/h3\u003e\n\u003cp\u003eSemi-washed means: part of the sweet mucilage remains on the bean during drying. The result is between washed and natural, more sweetness, texture and fruit than washed coffees, more clarity than naturals. Added to that are 1,600 m altitude and three-layer shade cultivation that slow the ripening of the cherries. That is exactly what produces the lively acidity and the dried fruit note.\u003c\/p\u003e\n\n\u003ch3\u003eFeldberg or Hochlandsonne?\u003c\/h3\u003e\n\u003cp\u003eBoth come from Colombia and both cross the Atlantic under sail. The difference is in the coffee: Feldberg is semi-washed, sweet, caramel-like and dried-fruity, from a single finca with a named producer. \u003ca href=\"\/en-hr\/products\/hochland-sonne-co-reduzierte-speciality-espressobohne-per-segelschiff\"\u003eHochlandsonne\u003c\/a\u003e is washed, floral and clear, from a cooperative in Cauca. Feldberg is the warmer of the two, Hochlandsonne the brighter.\u003c\/p\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 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 41 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 grounds with a WDT tool before tamping. If the espresso runs 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\u003ePour-over, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16, so 20 g to 320 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium · \u003cstrong\u003eWater:\u003c\/strong\u003e 94 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarget time:\u003c\/strong\u003e 2:30 to 3:15 minutes total brew time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStart with a bloom: pour 50 g of water, wait 30 seconds, then continue pouring evenly. In the filter the fruit, panela and caramel stand out most clearly.\u003c\/p\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\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\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft to medium-hard water. With very hard tap water fruit and sweetness are lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and consumption window:\u003c\/strong\u003e The roast date is printed on every pack. After 10 to 14 days of resting the profile is at its best, 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\u003eColombia · Santander · Terroir Aratoca · Hacienda Cafetera Santa Maria.\u003c\/strong\u003e The finca is located in the Colombian Eastern Cordillera near the Chicamocha Canyon and is managed by Mildred Daza. Aratoca is considered one of Colombia's leading communities for organic and shade cultivation.\u003c\/p\u003e\n\u003cp\u003eSanta Maria is a women-led coffee project. Three roles are documented by name: Mildred as the producer, Alba as cuadrillera for work organization and Luz as taster and certified Q-Grader. The quality control therefore takes place on the farm, not only at the importer. Mildred's stated goal is to found a cooperative from this.\u003c\/p\u003e\n\u003cp\u003eThe Daza family turned an originally dry area unsuitable for coffee growing into a plantation with a three-layer agroforestry system over 25 years ago. More than 15 different tree species shade the coffee plants, slowing cherry ripening and providing habitat for birds and other species. Oscar Daza was the first producer in the region to finance his organic certification out of pocket.\u003c\/p\u003e\n\u003cp\u003eCastillo is cultivated, an Arabica variety developed by the Colombian research center Cenicafé. It long had the reputation of being a mass variety, but in well-managed lots like this it regularly lands in the specialty range. Several varieties grow on the farm, our batch is single-variety Castillo.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Mildred Daza, Hacienda Cafetera Santa Maria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Castillo, single-variety in this batch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e semi-washed, mechanical drying\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600 m · \u003cstrong\u003eArea:\u003c\/strong\u003e 56 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e October to January, manual\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming system:\u003c\/strong\u003e shade cultivation, three-layer agroforestry, over 15 tree species\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBatch:\u003c\/strong\u003e BTB25COL252 from 5 September 2025, 4.2 tonnes, 60 bags of 70 kg, sisal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImporter:\u003c\/strong\u003e Belco. Traceable to the batch and to the farm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransport:\u003c\/strong\u003e sailing freighter across the Atlantic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping Score:\u003c\/strong\u003e 83.25 out of 100 (SCA scale, evaluated by Belco). Specialty begins at 80 points\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, laboratory-validated for this batch, control body DE-ÖKO-022, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGreen coffee intake analysis (Belco, batch BTB25COL252):\u003c\/strong\u003e Density 741 g\/L, residual moisture 11.2%, water activity 0.61 aw, 0 primary defects, 5 secondary defects, score 83.25. Regarding screen size, 98.1% are on screen 15 and larger, 40.4% on screen 18 alone. Aromatic notes in the green coffee: panela, herbal, almond, dark chocolate, dried fruit. These values refer to the green coffee of the mentioned batch.\u003c\/p\u003e\n\n\u003ch3\u003eSailing freighter instead of container ship\u003c\/h3\u003e\n\u003cp\u003eThis coffee crosses the Atlantic under sail. Our import partner Belco calculates the difference openly: around 80 grams CO2 per kilogram of coffee for the conventional container ship versus around 13 grams for the sailing freighter. If the construction of the ships is amortized over 25 years, it is 82 versus 21 grams.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant for context:\u003c\/strong\u003e These figures refer exclusively to sea transport, not to the entire coffee. The largest share of emissions arises in cultivation. Sail transport is not CO2-neutral: a sailing freighter also causes emissions. We demonstrably reduce part of the supply chain, we do not offset anything.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Feldberg fruity?\u003c\/h4\u003e\n\u003cp\u003eYes, distinctly. In addition to panela, almond and dark chocolate it has a clear dried fruit note and a lively, juicy acidity. In the pour-over the fruit comes through most strongly.\u003c\/p\u003e\n\u003ch4\u003eWhat does Omniroast mean?\u003c\/h4\u003e\n\u003cp\u003eA roast between filter and espresso profiles. Light enough for fruit and acidity to be preserved, dark enough for body and crema. Feldberg therefore works equally well in a portafilter and as a pour-over.\u003c\/p\u003e\n\u003ch4\u003eWhat does semi-washed mean?\u003c\/h4\u003e\n\u003cp\u003ePart of the sweet mucilage remains on the bean during drying. The result is between washed and natural, with more sweetness, texture and fruit than washed coffees.\u003c\/p\u003e\n\u003ch4\u003eWhat is Panela?\u003c\/h4\u003e\n\u003cp\u003eUnrefined Colombian cane sugar made from boiled sugarcane juice. As a flavor note it leans toward caramel and brown sugar.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Hochlandsonne?\u003c\/h4\u003e\n\u003cp\u003eBoth come from Colombia and both by sailing freighter. Feldberg is semi-washed, sweet, caramel-like and dried-fruity, from a single finca with a named producer. \u003ca href=\"\/en-hr\/products\/hochland-sonne-co-reduzierte-speciality-espressobohne-per-segelschiff\"\u003eHochlandsonne\u003c\/a\u003e is washed, floral and clear, from a cooperative in Cauca.\u003c\/p\u003e\n\u003ch4\u003eIs Castillo a good variety?\u003c\/h4\u003e\n\u003cp\u003eIt has a worse reputation than it deserves. Castillo was developed by the Colombian research center Cenicafé and long had the reputation of being a mass variety. In well-managed lots it regularly lands in the specialty sector, here at 83.25 points.\u003c\/p\u003e\n\u003ch4\u003eIs Feldberg organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified with a laboratory-validated organic label for this batch, 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 on the pack. Recommended resting time: 10 to 14 days. Our recommended consumption 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\": \"Is Feldberg fruity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, distinctly. In addition to panela, almond and dark chocolate it has a clear dried fruit note and a lively, juicy acidity. In the pour-over the fruit comes through most strongly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Omniroast mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A roast between filter and espresso profiles. Light enough for fruit and acidity to be preserved, dark enough for body and crema. Feldberg therefore works equally well in a portafilter and as a pour-over.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does semi-washed mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Part of the sweet mucilage remains on the bean during drying. The result is between washed and natural, with more sweetness, texture and fruit than washed coffees.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Panela?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Unrefined Colombian cane sugar made from boiled sugarcane juice. As a flavor note it leans toward caramel and brown sugar.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Feldberg and Hochlandsonne?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both come from Colombia and both by sailing freighter. Feldberg is semi-washed, sweet, caramel-like and dried-fruity, from a single finca with a named producer. Hochlandsonne is washed, floral and clear, from a cooperative in Cauca.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Castillo a good coffee variety?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Castillo was developed by the Colombian research center Cenicafé and long had the reputation of being a mass variety. In well-managed lots it regularly lands in the specialty sector, here at 83.25 points.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Feldberg organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified with a laboratory-validated organic label for this batch, 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 your bag only immediately before shipping, the roast date is on the pack. Recommended resting time: 10 to 14 days. The recommended consumption 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":57070494122249,"sku":"FELD250","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":57070494155017,"sku":"FELD250-ST","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":57070494187785,"sku":"FELD250-FI","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":57070494220553,"sku":"FELD250-HK","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":57070494253321,"sku":"FELD250-FP","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":57070494286089,"sku":"FELD500","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":57070494318857,"sku":"FELD500-ST","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":57070494351625,"sku":"FELD500-FI","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":57070494384393,"sku":"FELD500-HK","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":57070494417161,"sku":"FELD500-FP","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":57070494449929,"sku":"FELD1000","price":38.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57070494482697,"sku":"FELD1000-ST","price":38.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":57070494515465,"sku":"FELD1000-FI","price":38.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57070494548233,"sku":"FELD1000-HK","price":38.0,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57070494581001,"sku":"FELD1000-FP","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/feldberg.png?v=1779275541"}],"url":"https:\/\/naturbohne.de\/en-hr\/collections\/kaffee-fruchtig-hell.oembed","provider":"Natur Bohne GmbH","version":"1.0","type":"link"}