{"title":"Test Klariton","description":"","products":[{"product_id":"bio-espresso-andenperle","title":"Andenperle organic espresso from Peru, Villa Rica","description":"\u003ch3\u003eAndenperle: Organic Espresso from Villa Rica, Peru\u003c\/h3\u003e\n\u003cp\u003eMild and nutty on the attack, with almond and caramel, followed by a fine citrus note. The body is medium and soft, the acidity clearly perceptible without dominating the nutty profile. An espresso that does not disappear even with a lot of milk and still comes without sharp acidic peaks.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe aromas mentioned 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\u003edrink a lot with milk and are looking for an espresso that does not disappear in a cappuccino\u003c\/li\u003e\n\u003cli\u003elike nutty and caramel notes with a clear rather than heavy structure\u003c\/li\u003e\n\u003cli\u003eare bored of classic chocolatey espressos but do not want a fruit bomb\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\u003ecome from a Brazilian espresso and are used to lots of body, cocoa and almost no acidity. Then choose Hornisgrinde\u003c\/li\u003e\n\u003cli\u003edo not want any perceptible acidity at all. Andenperle intentionally has some\u003c\/li\u003e\n\u003cli\u003eare looking for a very dark, smoky Italian roast\u003c\/li\u003e\n\u003cli\u003emainly drink filter coffee. Then Sonnental is the suitable roast of the same bean\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere Andenperle stands in the range\u003c\/h3\u003e\n\u003cp\u003eClearer and lighter than a heavy Brazil espresso, but clearly more classic than a fruity Ethiopian. If you have so far drunk chocolatey, heavy espressos, Andenperle is a change: less body, more clarity, a noticeable acidity. Those who are looking for exactly that will stick with it.\u003c\/p\u003e\n\n\u003ch3\u003eThe same bean, two roasts\u003c\/h3\u003e\n\u003cp\u003eAndenperle and our Sonnental come from the same region and the same cooperative. The difference lies in the roast: Andenperle is a medium-strong espresso roast with more body and caramel sweetness, Sonnental is roasted lighter and intended for filter. Same families, same altitude, two different cups.\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 16 to 18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2 to 1:2.3, so 16 g in 36 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 28 to 32 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe yield is given in grams, not milliliters, because the crema distorts the volume. If the espresso runs through faster than 28 seconds and tastes thin: grind finer. If it takes longer than 32 seconds and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eCappuccino and Flat White\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: 36 g espresso to 120 ml milk\u003c\/li\u003e\n\u003cli\u003eFlat White: 36 g espresso to 150 ml milk\u003c\/li\u003e\n\u003cli\u003eFroth milk to about 60 °C, fine-textured rather than airy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium to high, temperature medium\u003c\/li\u003e\n\u003cli\u003eGrind size fine to medium-fine, depending on the machine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, 15 to 18 g in the filter basket, 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 above 14 °dH the coffee tastes flatter and the caramel 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 bag. After 10 to 14 days of resting time sweetness and body are at their 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\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, right in the UNESCO biosphere reserve Oxapampa-Ashaninka-Yanesha.\u003c\/p\u003e\n\u003cp\u003eAndenperle is grown by members of the indigenous Yanesha community, one of the oldest indigenous peoples of Peru. In the cooperative CEPRO Yanesha, 141 coffee farmers from seven villages pool their harvests, 43 of them women. Together they achieve quantities and quality standards that individual families could not enforce on the world market. Each cherry is hand-selected and processed using the washed method. This step is the reason for the clarity that sets Andenperle apart from heavier espressos.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooperative:\u003c\/strong\u003e CEPRO Yanesha, 141 coffee farmers from seven villages, 43 of them women\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\u003eCertification:\u003c\/strong\u003e EU 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 Andenperle and Sonnental?\u003c\/h4\u003e\n\u003cp\u003eThe roast, not the bean. Both come from Villa Rica from the same cooperative. Andenperle is a medium-strong espresso roast with more body and caramel sweetness. Sonnental is roasted lighter and intended for filter.\u003c\/p\u003e\n\u003ch4\u003eDoes Andenperle have acidity?\u003c\/h4\u003e\n\u003cp\u003eYes, a fine and perceptible one. It gives the espresso clarity without dominating the nutty profile. If you come from a Brazilian espresso, you will notice it clearly. Those who want as little acidity as possible are better served with Hornisgrinde.\u003c\/p\u003e\n\u003ch4\u003eIs Andenperle suitable for cappuccino?\u003c\/h4\u003e\n\u003cp\u003eYes, it is made for that. Almond and caramel carry the milk without the espresso disappearing. Cappuccino: 36 g espresso to 120 ml milk. Flat White: 36 g to 150 ml.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e16 g in the double basket, 36 g in the cup, 28 to 32 seconds, 94 °C. That corresponds to a brew ratio of 1:2 to 1:2.3. The yield is given in grams, not milliliters. Set the time via grind size, not dose.\u003c\/p\u003e\n\u003ch4\u003eIs Andenperle Fairtrade?\u003c\/h4\u003e\n\u003cp\u003eThe cooperative CEPRO Yanesha is organic and Fairtrade-certified and listed under FLO-ID 34607. This information refers to the cooperative as the producing organization.\u003c\/p\u003e\n\u003ch4\u003eIs Andenperle 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 printed on the package. Recommended resting time: 10 to 14 days. Our recommended consumption 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\": \"What is the difference between Andenperle and Sonnental?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The roast, not the bean. Both come from Villa Rica from the same cooperative. Andenperle is a medium-strong espresso roast with more body and caramel sweetness. Sonnental is roasted lighter and intended for filter.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Andenperle have acidity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, a fine and perceptible one. It gives the espresso clarity without dominating the nutty profile. If you come from a Brazilian espresso, you will notice it clearly. Those who want as little acidity as possible are better served with Hornisgrinde.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Andenperle suitable for cappuccino?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, it is made for that. Almond and caramel carry the milk without the espresso disappearing. Cappuccino: 36 g espresso to 120 ml milk. Flat White: 36 g to 150 ml.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Andenperle?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"16 g in the double basket, 36 g in the cup, 28 to 32 seconds, 94 °C. That corresponds to a brew ratio of 1:2 to 1:2.3. The yield is given in grams, not milliliters.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Andenperle Fairtrade?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The cooperative CEPRO Yanesha is organic and Fairtrade-certified and listed under FLO-ID 34607. This information refers to the cooperative as the producing organization.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Andenperle 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\": \"We only fill your bag immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. The recommended consumption 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":48645639373065,"sku":"ANDP250","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ ground for French press (coarse)","offer_id":49112694489353,"sku":"ANDP250-FP","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ ground for drip coffee maker","offer_id":49112694522121,"sku":"ANDP250-FI","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ ground for moka pot","offer_id":49112694554889,"sku":"ANDP250-HK","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ ground for portafilter (fine)","offer_id":49112694587657,"sku":"ANDP250-ST","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":48645639405833,"sku":"ANDP500","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ ground for French press (coarse)","offer_id":49112694620425,"sku":"ANDP500-FP","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ ground for drip coffee maker","offer_id":49112694653193,"sku":"ANDP500-FI","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ ground for moka pot","offer_id":49112694685961,"sku":"ANDP500-HK","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ ground for portafilter (fine)","offer_id":49112694718729,"sku":"ANDP500-ST","price":20.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56772552720649,"sku":"ANDP1000","price":36.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/Naturbohne-Andenperle-Pack12_234e080b-2380-436d-8045-657836edb5c4.jpg?v=1773188128"},{"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 fine citrus note. The acidity is soft and well integrated, the body is medium. A clean, clear filter coffee without intrusive roast flavors.\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\u003eIs right for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou drink filter coffee and are looking for a mild, clean everyday coffee\u003c\/li\u003e\n\u003cli\u003eyou like nutty and caramel notes without strong roast flavors\u003c\/li\u003e\n\u003cli\u003eyou brew larger quantities, in the drip coffee maker or French press\u003c\/li\u003e\n\u003cli\u003eyou want to know who grew your coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot right for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou prepare espresso. For that Andenperle is the appropriate roast of the same bean\u003c\/li\u003e\n\u003cli\u003eyou are looking for an intense, fruity filter coffee. Then choose Hochlandjuwel or Hochlandblüte\u003c\/li\u003e\n\u003cli\u003eyou are 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 clean\u003c\/h3\u003e\n\u003cp\u003eThe cherries are processed by washing: the pulp is removed before drying. This keeps the flavors distinct instead of merging into a fruit compote. In addition there is a light roast that does not overpower the coffee. That is exactly what makes Sonnental a filter coffee you can still 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 lies in the roast: Sonnental is roasted light and designed for filter brewing, 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 starting recipes\u003c\/h3\u003e\n\u003cp\u003eAll water amounts are given in grams. 1 g of water equals 1 ml, but you will work more accurately with a scale than with 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, i.e. 25 g to 400 g of 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 finishes 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\u003eEven out 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 of 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 of coffee to 240 g of 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\u003eDosing:\u003c\/strong\u003e Sonnental is intentionally roasted restrained. If you come from a darker roast, you will probably need slightly less coffee grounds than you are used to.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideally use soft to moderately 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 enjoyment window:\u003c\/strong\u003e The roast date is on every package. 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 will only be filled 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 mountain rainforest on the eastern flank of the Andes, right in the middle 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. In the cooperative CEPRO Yanesha, 141 coffee farmers from seven villages pool their harvest, 43 of them women. Each cherry is hand-selected and processed using the washed method.\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, Öko-Kontrollstelle 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 brewing. 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 the 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. The target is 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 restrained, if you come from a darker roast you usually need slightly less than usual.\u003c\/p\u003e\n\u003ch4\u003eIs Sonnental Fairtrade?\u003c\/h4\u003e\n\u003cp\u003eThe cooperative CEPRO Yanesha is organic and Fairtrade certified and 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, Öko-Kontrollstelle 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 brewing. 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 the portafilter. For espresso use Andenperle, 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. The target is 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 restrained, if you come from a darker roast you 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 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, Öko-Kontrollstelle 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 filter 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 filter 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 filter 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":"bio-espresso-vesuv-kaffeebohnen","title":"Vesuv Organic Espresso Blend, Arabica and Robusta","description":"\u003ch3\u003eVesuv: Organic Espresso Blend, Arabica and Canephora\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIntense. Spicy. Powerful.\u003c\/strong\u003e Vesuv is our darkest espresso. A 50\/50 blend of Arabica and Canephora, roasted in an Italian-inspired style, with a dense crema and a chocolatey, spicy body.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe aromas mentioned are natural flavor associations from origin and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eThe Canephora share is intentional\u003c\/h3\u003e\n\u003cp\u003e50 percent Canephora, often called Robusta, is not a cost-cutting measure for us but a recipe choice. Canephora brings body, a dense and stable crema and a spicy depth that pure Arabica does not provide. That is precisely why Italian bars traditionally work with a high Canephora share.\u003c\/p\u003e\n\u003cp\u003eA factual note: Canephora naturally contains more caffeine than Arabica. Vesuv is therefore our strongest coffee in terms of caffeine.\u003c\/p\u003e\n\n\u003ch4\u003eA good fit for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003elike strong, dark espresso in the Italian style\u003c\/li\u003e\n\u003cli\u003ewant lots of body and a dense crema\u003c\/li\u003e\n\u003cli\u003eprepare espresso, moka or strong milk drinks\u003c\/li\u003e\n\u003cli\u003eare looking for low acidity in the espresso\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot a fit for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eprefer bright, fruity specialty coffees. Then Hochlandblüte or Hochlandjuwel are the better choice\u003c\/li\u003e\n\u003cli\u003eprepare filter coffee, V60 or AeroPress. Vesuv is not made for that\u003c\/li\u003e\n\u003cli\u003eare looking for a milder everyday espresso. Then Hornisgrinde or Hausblend N° 1 are a better match\u003c\/li\u003e\n\u003cli\u003ewatch your caffeine intake\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 18 to 20 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2, so 18 g into 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 temperature is intentionally slightly lower than for our lighter roasts. Dark beans release bitter compounds faster, 92 to 93 °C keeps the sweetness in front. The yield is given in grams, not milliliters, because the dense crema strongly distorts the volume.\u003c\/p\u003e\n\u003cp\u003eIf the espresso runs faster than 25 seconds and tastes thin: grind finer. If it takes longer than 30 seconds and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eCappuccino and Flat White\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: 36 g espresso to 120 ml milk\u003c\/li\u003e\n\u003cli\u003eFlat White: 36 g espresso to 150 ml milk\u003c\/li\u003e\n\u003cli\u003eFroth milk to about 60 °C, microfoam rather than airy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium to high, temperature medium\u003c\/li\u003e\n\u003cli\u003eGrind size fine to medium-fine, depending on the machine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, loosely fill the basket and level off, do not tamp. The amount depends on the pot size, for a three-cup pot it is about 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\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideally soft to moderately hard water. With very hard tap water over 14 °dH the espresso tastes flatter and the chocolate note is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and enjoyment window:\u003c\/strong\u003e The roast date is printed on each bag. After 10 to 14 days of resting time body and crema are at their best, after that the coffee remains aromatic for around four months. We fill your bag only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eVesuv combines green coffees from three growing regions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazil, Cerrado:\u003c\/strong\u003e caramel-chocolate base\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEthiopia, Guji:\u003c\/strong\u003e delicate fruit notes and complexity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndia, Kerala:\u003c\/strong\u003e spicy power and dense body\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 50 % Arabica, 50 % Canephora, both organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e natural and fully washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e from 800 m, depending on the component\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e September 2025 to January 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e traditional drum roast, dark, Italian-inspired\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\u003cp\u003eVesuv is EU organic certified. This means cultivation without synthetic chemical pesticides and fertilizers, controlled according to the requirements of the EU organic regulation.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eWhy does Vesuv contain 50 percent Robusta?\u003c\/h4\u003e\n\u003cp\u003eBecause it makes the product. Canephora, colloquially Robusta, brings body, a dense and stable crema and a spicy depth that pure Arabica does not provide. Italian bars traditionally work with a high Canephora share.\u003c\/p\u003e\n\u003ch4\u003eDoes Vesuv have more caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Canephora naturally contains more caffeine than Arabica. Vesuv is our strongest coffee in terms of caffeine. If you watch your caffeine intake, Hornisgrinde or our decaf Nachtgold are the more suitable choice.\u003c\/p\u003e\n\u003ch4\u003eIs Vesuv suitable for filter coffee?\u003c\/h4\u003e\n\u003cp\u003eNo. Vesuv is a dark espresso roast with a high Canephora share. In a pour-over, V60 or AeroPress it becomes bitter. For filter we recommend Sonnental or Hochlandblüte.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e18 g in the double basket, 36 g in the cup, 25 to 30 seconds, 92 to 93 °C. That corresponds to 1:2. The temperature is deliberately lower than for lighter roasts because dark beans release bitter compounds faster.\u003c\/p\u003e\n\u003ch4\u003eHow does Vesuv differ from Hornisgrinde?\u003c\/h4\u003e\n\u003cp\u003eVesuv is darker, stronger, spicier and significantly higher in caffeine, with 50 percent Canephora. Hornisgrinde is a pure Arabica from Brazil, medium roasted, sweet and chocolatey. Vesuv is the bar espresso, Hornisgrinde the everyday espresso.\u003c\/p\u003e\n\u003ch4\u003eIs Vesuv organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body Öko-Kontrollstelle 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 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\": \"Why does Vesuv contain 50 percent Robusta?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Because it makes the product. Canephora, colloquially Robusta, brings body, a dense and stable crema and a spicy depth that pure Arabica does not provide. Italian bars traditionally work with a high Canephora share.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Vesuv have more caffeine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Canephora naturally contains more caffeine than Arabica. Vesuv is the strongest coffee in terms of caffeine in the range. Those who watch their caffeine intake are better served with Hornisgrinde or the decaf Nachtgold.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Vesuv suitable for filter coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Vesuv is a dark espresso roast with a high Canephora share. In a pour-over, V60 or AeroPress it becomes bitter. 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Vesuv is the bar espresso, Hornisgrinde the everyday espresso.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Vesuv organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, control body Öko-Kontrollstelle 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 fill your bag only 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":55998700290313,"sku":"VESU250","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":56911700459785,"sku":"VESU250-ST","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":56911700492553,"sku":"VESU250-HK","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for filter coffee maker","offer_id":56911700525321,"sku":"VESU250-FI","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":56911700558089,"sku":"VESU250-FP","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":55998700454153,"sku":"VESU500","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":56911700590857,"sku":"VESU500-ST","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":56911700623625,"sku":"VESU500-HK","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for filter coffee maker","offer_id":56911700656393,"sku":"VESU500-FI","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":56911700689161,"sku":"VESU500-FP","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56772524933385,"sku":"VESU1000","price":39.9,"currency_code":"EUR","in_stock":false},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":56911700721929,"sku":"VESU1000-ST","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":56911700754697,"sku":"VESU1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for filter coffee maker","offer_id":56911700787465,"sku":"VESU1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":56911700820233,"sku":"VESU1000-FP","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/vesuv_vorne_250g.jpg?v=1773188128"},{"product_id":"nachtgold-decaf-bio-speciality-entkoffeinierte-kaffeebohnen","title":"Nachtgold Decaf, decaffeinated organic coffee from Mexico","description":"\u003ch3\u003eNachtgold Decaf: decaffeinated organic coffee from Chiapas, Mexico\u003c\/h3\u003e\n\u003cp\u003eA rounded, honey-sweet medium roast, just without the effect of caffeine. On the initial sip forest honey and dried fig, behind that milk chocolate, on the finish caramel and malt. If you previously thought decaf was thin and papery, try the opposite here.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe listed aromas are natural flavor associations from the roasting. Nothing is added to the coffee, in particular no honey.\u003c\/em\u003e\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 matter in Germany. Nachtgold is marketed as decaffeinated roasted coffee and complies with this requirement.\u003c\/p\u003e\n\u003cp\u003eIt is therefore not completely caffeine free. No decaffeinated coffee is, technically it is not possible. If you must completely avoid caffeine for compelling reasons, coffee is generally not the right beverage for you.\u003c\/p\u003e\n\n\u003ch4\u003eIt suits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ewant a cup in the evening without it shifting your sleep\u003c\/li\u003e\n\u003cli\u003ewant to drink a second or third cup in the afternoon without a caffeine kick\u003c\/li\u003e\n\u003cli\u003eare deliberately reducing caffeine but do not want to give up on taste\u003c\/li\u003e\n\u003cli\u003ehave someone in the household who wants to drink less caffeine and still you want to buy only one type\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\u003eare looking for a strong, dark, smoky espresso. Then take Vesuv\u003c\/li\u003e\n\u003cli\u003eneed guaranteed completely caffeine free coffee\u003c\/li\u003e\n\u003cli\u003eexpect a decaf to taste exactly like your caffeinated favorite espresso. It comes close, it will not be identical\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eWhy Nachtgold?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDecaffeinated using a water-based method, without conventional chemical solvents\u003c\/li\u003e\n\u003cli\u003e100 % Arabica from organic farming, cooperative in Yajalón, Chiapas\u003c\/li\u003e\n\u003cli\u003eCupping Score 82 out of 100\u003c\/li\u003e\n\u003cli\u003eOrganic certified, control body DE-ÖKO-022\u003c\/li\u003e\n\u003cli\u003ePacked only when you order, not kept in stock\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eWhy decaf is more expensive\u003c\/h4\u003e\n\u003cp\u003eDecaffeination is an additional processing step between harvest and roasting, with its own transport route and its own weight loss. We could have offered Nachtgold cheaper using a solvent-based process. We did not want that. The price difference to our other coffees is exactly this decision.\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. Nachtgold is a medium roast, even if the beans appear darker than usual.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey extract faster.\u003c\/strong\u003e Decaffeinated beans are more porous and more brittle, they produce more fines. Start a touch coarser than with your usual espresso and work back from there.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey age a bit faster.\u003c\/strong\u003e That is why the roast date is printed on every bag and we only pack at order time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to get the best out of it\u003c\/h3\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 17–18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew ratio:\u003c\/strong\u003e 1:2 to 1:2.5 (e.g. 18 g to 36–45 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 25–30 seconds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew temperature:\u003c\/strong\u003e 92–93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe output is given in grams, not milliliters. The crema distorts the volume, the weight is reproducible. If the espresso runs too fast and tastes thin: grind finer. If it runs sluggishly 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 60 g\/L, so 15 g to 250 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\u003eTotal time:\u003c\/strong\u003e 2:30 to 3:00 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrength:\u003c\/strong\u003e medium · \u003cstrong\u003eTemperature:\u003c\/strong\u003e medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e slightly coarser than your standard setting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium-fine · \u003cstrong\u003eAmount:\u003c\/strong\u003e 15–18 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\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft to medium-hard water. With very hard tap water the coffee will taste flatter and more bitter. Our recommendation for brew water preparation: total hardness about 4 °dH, carbonate hardness about 3 °dH.\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. Because decaffeinated beans age a bit faster, we recommend consumption within around three months after roasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePacked at order time:\u003c\/strong\u003e Until ordering the roast batch is stored sealed in bulk. Your bag is only filled and sealed immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMexico · Chiapas · Yajalón.\u003c\/strong\u003e The green coffee comes from a smallholder farmers cooperative of the indigenous Tzeltal community, founded in 2019, today 585 members, of which 310 men and 275 women. It is grown on the volcanic soils of the Sierra Madre, in the microclimate between the Atlantic and the Pacific. The cooperative refrains from agrochemicals.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e Marsellesa, Costa Rica 95, Typica, Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,225 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e Medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Omniroast, suitable for both espresso and filter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping Score:\u003c\/strong\u003e 82 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-022\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eHow Nachtgold is decaffeinated\u003c\/h4\u003e\n\u003cp\u003eNachtgold is decaffeinated using a water-based method, without conventional chemical solvents such as dichloromethane or ethyl acetate.\u003c\/p\u003e\n\u003cp\u003eSimplified it works like this: The green coffee is first steamed and swells. It then moves into a water bath in which the caffeine migrates from the bean into the liquid. The caffeine is removed from the water by a filter while the flavor compounds remain in the water and migrate back into the bean with the next batch. After that the coffee is gently dried back over several hours.\u003c\/p\u003e\n\u003cp\u003eWater-based processes are considered in the specialty scene to be the gentlest methods because the flavor compounds are largely preserved.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Nachtgold completely caffeine free?\u003c\/h4\u003e\n\u003cp\u003eNo. Decaffeinated roasted coffee may contain at most 0.1% caffeine in the dry matter in Germany, and Nachtgold complies with this requirement. A small residual content remains, which is the case with every decaffeinated coffee.\u003c\/p\u003e\n\u003ch4\u003eHow is Nachtgold decaffeinated?\u003c\/h4\u003e\n\u003cp\u003eWater-based, without conventional chemical solvents. The caffeine is dissolved in a water bath and removed via a filter, while the flavor compounds remain largely preserved. After that the coffee is gently dried back over several hours.\u003c\/p\u003e\n\u003ch4\u003eDoes decaf taste thin?\u003c\/h4\u003e\n\u003cp\u003ePoorly made decaf can. Nachtgold is a specialty green coffee with 82 cupping points, not a byproduct. The profile leans toward forest honey, dried fig, milk chocolate and caramel. It comes close to a caffeinated espresso, it will not be identical.\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 more brittle, produce more fines and extract faster. Start a touch coarser than with your usual coffee.\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. Nachtgold is a medium roast, even if the beans appear darker than usual. This is normal and not an indication of a darker roast.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e17 to 18 g in the double basket, 36 to 45 g in the cup, 25 to 30 seconds, 92 to 93 °C. This corresponds to a brew ratio of 1:2 to 1:2.5. Adjust extraction time via grind size, not via dose.\u003c\/p\u003e\n\u003ch4\u003eIs Nachtgold organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body DE-ÖKO-022.\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 after roasting: 10 to 14 days. Because decaffeinated beans age a bit faster, our recommended enjoyment 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 Nachtgold Decaf completely caffeine free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Decaffeinated roasted coffee may contain at most 0.1 percent caffeine in the dry matter in Germany, and Nachtgold complies with this requirement. A small residual content remains, which is the case with every decaffeinated coffee.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Nachtgold Decaf decaffeinated?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Water-based, without conventional chemical solvents. The caffeine is dissolved in a water bath and removed via a filter, while the flavor compounds remain largely preserved. After that the coffee is gently dried back over several hours.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does decaffeinated coffee taste thin?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Poorly made decaf can. Nachtgold is a specialty green coffee with 82 cupping points. The profile leans toward forest honey, dried fig, milk chocolate and caramel. It comes close to a caffeinated espresso, it will not be identical.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to adjust the grind size for Decaf?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, usually a bit coarser. Decaffeinated beans are more porous and more brittle, produce more fines and extract faster. 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A true allrounder with character.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eFlavor profile\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas:\u003c\/strong\u003e Dark chocolate, nougat, delicate citrus freshness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBean:\u003c\/strong\u003e 100 % Arabica, naturally processed, washed and wet-hulled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e medium \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Moderate, elegantly integrated\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting score:\u003c\/strong\u003e 85 \/ 100, refined, mild, versatile\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eOrigin \u0026amp; Origin Diversity\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazil (Matas de Minas, 60 %)\u003c\/strong\u003e\u003cbr\u003eChocolatey, melting base with floral and fruity nuances. This up-and-coming specialty region provides the foundation for the rounded depth of the blend.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHonduras (CAFESCOR, 30 %)\u003c\/strong\u003e\u003cbr\u003eFrom Corquín (Copán), from a cooperative with 440 members (85 of them women). 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Elegant.\u003c\/p\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":56167035470089,"sku":"HAUS250g","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":56911661334793,"sku":null,"price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for filter coffee maker","offer_id":56911661367561,"sku":null,"price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":56911661400329,"sku":null,"price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":56911661433097,"sku":null,"price":13.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":56167035502857,"sku":"HAUS500g","price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":56911661465865,"sku":null,"price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for filter coffee maker","offer_id":56911661498633,"sku":null,"price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":56911661531401,"sku":null,"price":23.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":56911661564169,"sku":null,"price":23.9,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Whole bean","offer_id":56167035535625,"sku":"HAUS1kg","price":44.9,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for portafilter (fine)","offer_id":56911661596937,"sku":null,"price":44.9,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for filter coffee maker","offer_id":56911661629705,"sku":null,"price":44.9,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for moka pot","offer_id":56911661662473,"sku":null,"price":44.9,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for French press (coarse)","offer_id":56911661695241,"sku":null,"price":44.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/hausblend250gfront.jpg?v=1774395315"},{"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. 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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Mondgold and Nachtgold?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both 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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to adjust the grind size for decaf?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, usually a bit coarser. Decaffeinated beans are more porous and brittle, produce more fines and extract faster.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why do decaffeinated beans look darker?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The decaffeination process changes the color of the bean. Mondgold is a medium roast, even if the beans appear darker. This is normal.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Mondgold organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, 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 printed on the package. Recommended resting time: 10 to 14 days. 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":"1000g (1kg) \/ Whole bean","offer_id":56984969314569,"sku":"MOND1000","price":39.9,"currency_code":"EUR","in_stock":false},{"title":"1000g (1kg) \/ Ground for French press (coarse)","offer_id":56984969347337,"sku":"MOND1000-FP","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for filter coffee maker","offer_id":56984969380105,"sku":"MOND1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for moka pot","offer_id":56984969412873,"sku":"MOND1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1000g (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":"aetna-bio-espressobohnen","title":"Ätna Organic Espresso, dark roasted","description":"\u003ch3\u003eÄtna: dark organic espresso in the southern Italian style\u003c\/h3\u003e\n\u003cp\u003eDark chocolate, nougat and roasted hazelnut. Full, syrupy body, dense hazelnut-brown crema, very low acidity. An espresso without sharp highs that works on its own and does not disappear in milk.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned flavors are natural taste associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eNot for automatic machines\u003c\/h3\u003e\n\u003cp\u003eÄtna is dark roasted, the beans visibly shine with oil. That belongs to the southern Italian profile and is intentional, but oily beans gum up the grinder and bean hopper of automatic machines. We therefore explicitly do not recommend Ätna for automatic machines. If you use an automatic machine, choose Bergkraft: medium roasted, dry bean surface, developed exactly for that.\u003c\/p\u003e\n\n\u003ch4\u003eWorks for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003euse a portafilter or the moka pot\u003c\/li\u003e\n\u003cli\u003elike espresso dark, strong and low in acidity\u003c\/li\u003e\n\u003cli\u003edrink a lot with milk, cappuccino, flat white or latte macchiato\u003c\/li\u003e\n\u003cli\u003ewant a dense crema and full body\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoes not suit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003euse an automatic machine. The oily beans gum up the grinder. Use Bergkraft instead\u003c\/li\u003e\n\u003cli\u003eprefer light, fruity specialty coffees. Then choose Hochlandblüte or Hochlandjuwel\u003c\/li\u003e\n\u003cli\u003eprepare with pour-over, AeroPress or French press. The roast is too dark for that\u003c\/li\u003e\n\u003cli\u003ewant pure Arabica. Then Hornisgrinde fits better, it is the same Brazilian bean, only roasted lighter and without Canephora\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere the name comes from\u003c\/h3\u003e\n\u003cp\u003eÄtna is named after the Sicilian volcano and for us refers to the roast style, not the origin. The green coffee comes from Brazil and India, it is roasted in Germany. The profile is Italian: dark roasted, low in acidity, with a Canephora portion for crema and body.\u003c\/p\u003e\n\n\u003ch3\u003eWhy one third Canephora is included\u003c\/h3\u003e\n\u003cp\u003eCanephora, colloquially Robusta, is here part of the recipe and not a cost-saving measure. The portion provides the dense crema, the body and the nutty depth. Southern Italian espresso blends traditionally work with 40 to 50 percent Canephora, with one third Ätna is slightly below that.\u003c\/p\u003e\n\u003cp\u003eThe Canephora comes from Kerala in southern India and is grown there from 800 meters under shade trees, processed washed. That is different from lowland Robusta from industrial commodity sources and the reason why Ätna has depth instead of sharp bitterness.\u003c\/p\u003e\n\u003cp\u003eA factual note: Canephora naturally contains more caffeine than Arabica.\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 17 to 18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2, so 18 g into 36 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 26 to 30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 92 to 93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe temperature is deliberately lower than for lighter roasts because dark beans release bitter compounds faster. Loosen the coffee puck before tamping with a WDT tool. The output is given in grams, not milliliters, because the dense crema distorts the volume.\u003c\/p\u003e\n\u003cp\u003eIf the espresso runs faster than 26 seconds and tastes thin: grind finer. If it takes longer than 30 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 to 120 ml milk\u003c\/li\u003e\n\u003cli\u003eLatte macchiato: 36 g espresso to 200 ml milk\u003c\/li\u003e\n\u003cli\u003eFroth milk to about 60 °C, fine-textured rather than airy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, loosely fill the filter and level, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater 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 moderately hard water. With very hard tap water the espresso tastes flatter and the chocolate note is lost.\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 on point, fresh from the roast it tastes a bit wilder. After that the coffee remains aromatic for about four months. We fill your bag only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil, Matas de Minas, two thirds.\u003c\/strong\u003e Single-variety Roter Catuai from Legião Fazenda Dutra, a family operation in the third generation. Founded in 1950 by José Dutra Sobrinho on just over one hectare, today over 300 hectares, run by Ednilson and Walter Dutra. Hand picked, natural processed, sun-dried on patios.\u003c\/p\u003e\n\u003cp\u003eIt is the same green coffee that we also sell as a single origin under the name Hornisgrinde, here only roasted significantly darker and supplemented with Canephora.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIndia, Kerala, one third.\u003c\/strong\u003e Canephora from southern India, grown from 800 meters under shade trees, washed processed. Provides the dense crema, body and nutty depth, without the sharp bitterness of lowland Robusta.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e two thirds Arabica, one third Canephora, both organic quality\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety Brazil:\u003c\/strong\u003e Roter Catuai, single-variety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Natural (Brazil), washed (India)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Brazil 1,250 to 1,400 m, India from 800 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e dark, southern Italian style, beans visibly oily\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\u003eCan I use Ätna in an automatic machine?\u003c\/h4\u003e\n\u003cp\u003eWe do not recommend it. The dark roast brings oils to the bean surface that build up in the bean hopper and the grinder. For automatic machines we have Bergkraft, which is medium roasted, stays dry and still delivers body and crema.\u003c\/p\u003e\n\u003ch4\u003eDoes Ätna have acidity?\u003c\/h4\u003e\n\u003cp\u003eVery little. The dark roast and the Canephora portion make the profile round and chocolaty. Every coffee naturally contains acids, with Ätna they hardly stand out.\u003c\/p\u003e\n\u003ch4\u003eWhy are the Ätna beans so dark and oily?\u003c\/h4\u003e\n\u003cp\u003eÄtna follows the classic southern Italian roast profile. The longer, darker roast reduces acidity, develops chocolate and nougat notes and provides the typical dense crema. The oil film is part of that.\u003c\/p\u003e\n\u003ch4\u003eWhat is Canephora?\u003c\/h4\u003e\n\u003cp\u003eThe botanically correct term for Robusta. In Ätna the Canephora comes from Kerala, grows from 800 meters under shade trees and is washed processed. That is different from lowland Robusta from industrial commodity sources.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Hornisgrinde?\u003c\/h4\u003e\n\u003cp\u003eThe bean from Brazil is the same: single-variety Roter Catuai from Fazenda Dutra. Hornisgrinde is a pure Arabica, medium roasted, sweet and chocolaty. Ätna is dark roasted and supplemented with one third Canephora, for more body, more crema and more power.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e17 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 92 to 93 °C. That corresponds to 1:2. Adjust the time via the grind size, not the dose.\u003c\/p\u003e\n\u003ch4\u003eIs Ätna 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 fill your bag only immediately before shipping, the roast date is 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\": \"Can I use Ätna in an automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We do not recommend that. The dark roast brings oils to the bean surface that build up in the bean hopper and the grinder. For automatic machines Bergkraft is suitable, it is medium roasted, stays dry and still delivers body and crema.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Ätna have acidity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. The dark roast and the Canephora portion make the profile round and chocolaty. Every coffee naturally contains acids, with Ätna they hardly stand out.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why are the Ätna beans so dark and oily?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ätna follows the classic southern Italian roast profile. The longer, darker roast reduces acidity, develops chocolate and nougat notes and provides the typical dense crema. The oil film is part of that.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Canephora?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The botanically correct term for Robusta. In Ätna the Canephora comes from Kerala, grows from 800 meters under shade trees and is washed processed. That is different from lowland Robusta from industrial commodity sources.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Ätna and Hornisgrinde?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The bean from Brazil is the same: single-variety Roter Catuai from Fazenda Dutra. Hornisgrinde is a pure Arabica, medium roasted, sweet and chocolaty. Ätna is dark roasted and supplemented with one third Canephora, for more body, more crema and more power.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Ätna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"17 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 92 to 93 °C. That corresponds to a brew ratio of 1:2. The extraction time is adjusted via the grind size, not via the dose.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Ätna 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\": \"The bag is filled only immediately before shipping, the roast date is 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":57046462890249,"sku":"ATNA250","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":57046462923017,"sku":"ATNA250-ST","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for filter coffee maker","offer_id":57046462955785,"sku":"ATNA250-FI","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":57046462988553,"sku":"ATNA250-HK","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":57046463021321,"sku":"ATNA250-FP","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":57046463054089,"sku":"ATNA500","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":57046463086857,"sku":"ATNA500-ST","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for filter coffee maker","offer_id":57046463119625,"sku":"ATNA500-FI","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":57046463152393,"sku":"ATNA500-HK","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":57046463185161,"sku":"ATNA500-FP","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Whole bean","offer_id":57046463217929,"sku":"ATNA1000","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for portafilter (fine)","offer_id":57046463250697,"sku":"ATNA1000-ST","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for filter coffee maker","offer_id":57046463283465,"sku":"ATNA1000-FI","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for moka pot","offer_id":57046463316233,"sku":"ATNA1000-HK","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for French press (coarse)","offer_id":57046463349001,"sku":"ATNA1000-FP","price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/aetna-front.png?v=1779275556"},{"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-hu\/products\/hochlandblute\"\u003eHochlandblüte\u003c\/a\u003e or \u003ca href=\"\/en-hu\/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-hu\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e or \u003ca href=\"\/en-hu\/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-hu\/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-hu\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e and in \u003ca href=\"\/en-hu\/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-hu\/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":"1000g (1kg) \/ Whole bean","offer_id":57046482125065,"sku":"Hornis1000","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for portafilter (fine)","offer_id":57046482157833,"sku":"Hornis1000-ST","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for filter coffee maker","offer_id":57046482190601,"sku":"Hornis1000-FI","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1000g (1kg) \/ Ground for moka pot","offer_id":57046482223369,"sku":"Hornis1000-HK","price":39.0,"currency_code":"EUR","in_stock":true},{"title":"1000g (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"}],"url":"https:\/\/naturbohne.de\/en-hu\/collections\/test-klariton-beta.oembed","provider":"Natur Bohne GmbH","version":"1.0","type":"link"}