{"product_id":"bio-espresso-andenperle","title":"Andenperle Bio Espresso aus Peru, Villa Rica","description":"\u003ch3\u003eAndenperle: Organic Espresso from Villa Rica, Peru\u003c\/h3\u003e\n\u003cp\u003eMild and nutty on the palate, with almond and caramel, followed by a delicate citrus note. The body is medium and smooth, the acidity clearly perceptible without dominating the nutty profile. An espresso that does not disappear even with plenty of milk and still lacks sharp acid peaks.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe stated flavors are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eGood for you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003edrink a lot of milk-based drinks and are looking for an espresso that does not disappear in a cappuccino\u003c\/li\u003e\n\u003cli\u003elike nutty and caramel notes, with clarity rather than heaviness\u003c\/li\u003e\n\u003cli\u003eare bored of classically 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\u003eNot a match for 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. Andenperle has it, intentionally\u003c\/li\u003e\n\u003cli\u003eare looking for a very dark, smoky Italian-style roast\u003c\/li\u003e\n\u003cli\u003emostly 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 sits 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 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 is in the roast: Andenperle is a medium-strong espresso roast with more body and caramel sweetness, Sonnental is roasted lighter and designed for filter coffee. Same families, same altitude, two different cups.\u003c\/p\u003e\n\n\u003ch3\u003eOur base 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, that is 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 in milliliters, because the crema distorts the volume. If the espresso runs 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 with 120 ml milk\u003c\/li\u003e\n\u003cli\u003eFlat White: 36 g espresso with 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, 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 starts to gurgle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideally soft to medium-hard water. With very hard tap water over 14 °dH the coffee tastes flatter and the caramel sweetness is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and optimal 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 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 montane 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\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 reach volumes and quality standards that individual families could not assert on the world market. Each cherry is hand-selected and processed using the washed method. This step is the reason for the clarity that distinguishes Andenperle 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 designed for filter coffee.\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 with 120 ml milk. Flat White: 36 g with 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 in milliliters. Adjust 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 pack. Recommended resting time: 10 to 14 days. Our recommended consumption window is around four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"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. 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