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Feldberg Omni Roast Origin
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Feldberg Omni Roast Origin

Natur Bohne Bio Kaffee

Feldberg Omni Roast Origin

Single Origin
SCA Score 83

Panela · Almond · Dark Chocolate · Dried Fruit – a light-roasted single-origin coffee from the Santa Maria women’s cooperative in Aratoca, Colombia. Semi-washed Castillo grown at an elevation of 1,700 meters, certified organic and bird-friendly. Omni Roast for espresso, filter coffee, and everything in between.

Size
Size: 250g
Grind
Grind: Ganze Bohne
52,00 PLNUnit price (208,00 zł  per  kg)

incl. VAT excl. shipping costs .

🚚 Shipping within EU: 36 PLN
EU shipping costs, see shipping policy.

📦 Berechnung läuft ...
Taste & Details
The taste Panela, Migdały, Ciemna czekolada, Suszone owoce, Karmel
Flavor Profile
Floral / Fruity Dark Chocolate
Roasting level Medium, Omniroast
Acid Mild
SCA Score 83
Bean Type Arabica
Varieties Castle
Origin Kolumbien
Altitude 1.700m
Harvest Time October 2025 – January 2026
Farmer Mildred Daza – Hacienda Cafetera Santa Maria
Process Semi-washed (Honey Process)
Perfect for Espresso, Cappuccino, Flatwhite, Latte Macchiato

Bohnenprofil

Sorte

100% Arabica

Röstlevel

Medium, Omniroast

Anbaugebiet

Kolumbien
Castle

SCA Score

83

Anbauhöhe

1.700m

Was diesen Kaffee besonders macht

Feldberg Omni Roast Origin – Organic Single Origin from Colombia

Panela · Almond · Dark Chocolate · Dried Fruit – a light-roasted single-origin coffee (83/100) from the Santa Maria women’s cooperative in Aratoca, Santander, near the Chicamocha Canyon. 100% Arabica Castillo, semi-washed using the honey process, EU-certified organic, and grown using bird-friendly methods. Perfect for anyone looking for a coffee that works equally well in a portafilter and a filter.

Flavor & Uses

A coffee with two distinct profiles: as an espresso, it’s sweet, syrupy, and full-bodied, with notes of almond and chocolate and a finish of dried fruit; brewed in a V60, AeroPress, or French press, it’s cleaner, with pronounced caramel and panela sweetness. The Omni roast is deliberately positioned between a classic filter roast and an espresso roast—light enough to bring out the delicate aromas, yet substantial enough to deliver crema and body. Ideal for espresso, cappuccino, flat white, pour-over, AeroPress, or cold brew—whether in a portafilter, a fully automatic machine, or a moka pot.

Why Feldberg Omni Roast Origin?

  • Single-origin coffee from a women’s cooperative—30 women farmers manage the entire farm independently
  • SCA Score 83.25 – Specialty-certified green coffee (Specialty starting at 80 points)
  • EU-certified organic and bird-friendly farming: 3 layers of shade, 15+ tree species, agroforestry system
  • Honey Process – syrupy texture, sweeter than the classic washed process
  • Omni Roast – a coffee for espresso, drip, AeroPress, and more
  • Belco Impact Score 8.7/10 – Transparent in Environmental, Social, and Economic Matters
  • Direct trade through Belco; overseas transport by sailing ship, when available

Die Menschen hinter dem Kaffee

Feldberg Omni Roast Origin comes 100 percent from the Hacienda Cafetera Santa Maria in Aratoca, Santander—a village in the Eastern Cordillera of Colombia, near the Chicamocha Canyon. The finca is managed by Mildred Daza and operated entirely by a team of 30 women who oversee every stage of coffee production: from tending the coffee trees to the manual harvest between October and January, right through to quality control via cupping. Over 25 years ago, the Daza family transformed an area that was originally dry and unsuitable for coffee cultivation into a bird-friendly plantation with a complex agroforestry system —three layers of shade and more than 15 different tree species protect the coffee trees from direct sunlight, allow the cherries to ripen more slowly, and safeguard local biodiversity. The Castillo variety is grown here—an Arabica variety developed by the Colombian research center Cenicafé that has shed its reputation as a mere mass-market variety in recent years and regularly finds its way into the specialty category in well-managed lots like this one. Processing is semi-washed using the honey process: Some of the sweet mucilage remains on the bean and undergoes controlled fermentation before mechanical drying—this method imparts more sweetness, a syrupy texture, and more intense dried-fruit notes to the cup than classic washed processes. With 83.25 points on the SCA scale, the green coffee falls firmly within the specialty segment; on the Belco Impact Score, the project achieves 8.7 out of 10—with a perfect 10 in the socio-territorial dimension thanks to the women’s cooperative, community work, and the school project “Christmas for the Schoolchildren of Pilos del Café.” The medium-light Omni roast in Germany makes this coffee an all-rounder: sweet and syrupy in espresso, clean and caramel-like in a V60.

Anbauhöhe Altitude 1.700m
Anbaugebiet Origin Kolumbien
Sorte Varieties Castle
Verfahren Process Semi-washed (Honey Process)

Colombia · Santander · Aratoca · Hacienda Cafetera Santa Maria (100%)

A women’s cooperative led by Mildred Daza. Thirty women producers manage the entire finca independently—from tending the coffee trees to manual harvesting and quality control. Over 25 years ago, the Daza family transformed what was originally an arid area into a bird-friendly coffee plantation with a complex agroforestry system: three layers of shade, 15+ different tree species, slower cherry ripening, and protected biodiversity. Social Commitment: the school project “Christmas for the Schoolchildren of Pilos del Café.”

  • Type: Castillo (100% Arabica)
  • Processing: Semi-washed (Honey Process)
  • Drying: Mechanical Dryer
  • Height: 1,600–1,700 m
  • Harvest season: October through January
  • Harvesting method: Manual
  • Packaging: 70-kg sisal bags
  • Load: BTB25COL252
  • Certification: EU Organic, Bird-Friendly
  • Mounting system: Shade-grown, 3-layer agroforestry

Validated by the laboratory (BELCO):

  • Density: 741 g/L
  • Residual moisture: 11,2 %
  • Water activity: 0.61 aw
  • Screen: 15+ (40.4% at age 18, 31.2% at age 17, 18.1% at age 16)
  • Primary defect: 0
  • Secondary defects: 5
  • BELCO Score: 83,25
  • Belco Impact Score: 8.7 / 10 (Environmental-Agricultural 7.8 · Socio-Territorial 10 · Economic 8.9)
  • Aromatic Notes: Panela, Herb, Almond, Dark Chocolate, Dried Fruit

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

Roasting

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

Learn more

Flavor Profile

  • Flavors: Panela · Almond · Dark Chocolate · Dried Fruit · Caramel · Honey-like
  • Beans: 100% Arabica, Castillo variety – semi-washed (honey process)
  • Voting percentage: Omni Roast – Light to Medium
  • Acid: Light to medium, lively, and well-integrated
  • Body: medium-bodied, syrupy due to the Honey Process
  • Cream (Espresso): dense, hazelnut brown
  • Sweetness: pronounced
  • Bitterness: slight
  • Tasting Score: 83.25/100 (SCA Scale)

Sustainability & Fairness

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

Geeignet für Espresso Recipe 17g / 25 / 36

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

Angaben zum Hersteller

Natural Bean GmbH
Rosenfelder Str. 8
72189 Vöhringen

The perfect extraction

Preparation recommendation

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

Portafilter

Grinding level: Fine (depending on the grinder)

Recipe: Double Shot

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

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

Recipe:

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

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

1. V60 (Pour Over)

Grinding level: Medium (depending on the grinder)

Recipe:

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

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

Recipe:

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

Organic packaging made from renewable raw materials

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

The advantages of our packaging at a glance:

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

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

Do you have any more questions?

Contact

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