{"product_id":"feldberg-omni-roast-origin","title":"Feldberg Omni Roast Origin","description":"\u003ch2\u003eFeldberg Omni Roast Origin – Organic Single Origin from the Chicamocha Canyon\u003c\/h2\u003e\n\u003cp\u003eA coffee that bridges two worlds: the highly precise filter profile and the vibrant espresso. Our Feldberg Omni Roast Origin comes 100 percent from the Hacienda Cafetera Santa Maria in Aratoca, Colombia—a certified organic women’s cooperative in the Chicamocha Canyon region. Thirty women, led by Mildred Daza, cultivate 56 hectares of shade-grown coffee in a three-layer agroforestry system featuring more than 15 different tree species.\u003c\/p\u003e\n\u003ch3\u003eThe coffee: Castillo, semi-washed, 1,600 meters above sea level\u003c\/h3\u003e\n\u003cp\u003eCastillo is an Arabica variety developed by the Colombian research center Cenicafé that offers excellent disease resistance and—contrary to old preconceptions—remarkable cup quality when grown and processed correctly. In Santa Maria, both are just right. The semi-washed processing method (Honey Process) leaves some of the sweet mucilage on the bean, resulting in a syrupy texture and more intense sweetness than in classically washed coffees. You can taste the result in the cup: panela, almond, dark chocolate, and dried fruit.\u003c\/p\u003e\n\u003ch3\u003eOmni Roast: one profile, two methods\u003c\/h3\u003e\n\u003cp\u003eTraditional roasts are optimized either for espresso or for drip brewing—with compromises whenever you switch methods. Our Omni Roast is deliberately positioned in between: light enough to bring out the sweetness and the delicate fruit and caramel notes in a V60 or AeroPress, yet substantial enough to deliver a full-bodied, vibrant espresso in an espresso machine. You buy one coffee—you use it for every brewing method in your kitchen.\u003c\/p\u003e\n\u003ch3\u003e83+ SCA points: Specialty coffee with proof\u003c\/h3\u003e\n\u003cp\u003eIndependent Q-graders have rated the green coffee at 83.25 points on the SCA scale. A coffee is considered specialty coffee starting at 80 points—our lot falls squarely within the specialty segment. Physical analysis confirms the quality: Screen 15+ at over 98 percent, zero primary defects, density 741 g\/l.\u003c\/p\u003e\n\u003ch3\u003eThe Women Behind the Coffee\u003c\/h3\u003e\n\u003cp\u003eMildred Daza leads the Santa Maria project. The entire production chain—from tending the coffee trees to harvesting and quality control—is in the hands of 30 women. Over 25 years ago, the Daza family transformed what was originally an arid area into a bird-friendly coffee plantation with three layers of shade. Shade trees protect the coffee trees from direct sunlight, allow the cherries to ripen more slowly, and preserve local biodiversity.\u003c\/p\u003e\n\u003ch3\u003eTransparently sourced: Belco Impact Score 8.7 out of 10\u003c\/h3\u003e\n\u003cp\u003eWe source the green coffee directly through Belco. The Belco Impact Score measures a coffee’s sustainability across three dimensions: environmental and agroforestry practices (7.8\/10), socio-territorial impact (10\/10), and economic stability of the women producers (8.9\/10). Overall score: 8.7 out of 10. A perfect 10 in the socio-territorial dimension is exceptional and directly reflects the women’s cooperative, community work, and the school project.\u003c\/p\u003e\n\u003ch3\u003eAvailable in three sizes and two grind sizes\u003c\/h3\u003e\n\u003cp\u003eChoose between 250 g, 500 g, and 1 kg—each available as whole beans or ground for your preferred brewing method. We recommend whole beans for maximum freshness and grinding just before brewing. If you don’t have a grinder, select the appropriate grind size from the dropdown menu.\u003c\/p\u003e\n\u003ch2\u003eCoffee Profile at a Glance\u003c\/h2\u003e\n\u003ctable class=\"spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eColombia, Santander, Aratoca\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePlantation\u003c\/th\u003e\n\u003ctd\u003eHacienda Cafetera Santa Maria\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProducer\u003c\/th\u003e\n\u003ctd\u003eMildred Daza (women’s cooperative, 30 women)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eType\u003c\/th\u003e\n\u003ctd\u003e100% Arabica\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVariety\u003c\/th\u003e\n\u003ctd\u003eCastillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcessing\u003c\/th\u003e\n\u003ctd\u003eSemi-washed (Honey Process)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDrying\u003c\/th\u003e\n\u003ctd\u003eMechanical dryer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrowing Altitude\u003c\/th\u003e\n\u003ctd\u003e1,600–1,700 m\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvest Season\u003c\/th\u003e\n\u003ctd\u003eOctober – January\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHarvesting method\u003c\/th\u003e\n\u003ctd\u003eManual\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRoast Level\u003c\/th\u003e\n\u003ctd\u003eOmni Roast (Light to Medium)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eEU Organic, bird-friendly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSCA Score\u003c\/th\u003e\n\u003ctd\u003e83.25\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBelco Impact Score\u003c\/th\u003e\n\u003ctd\u003e8.7 \/ 10\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor Profile\u003c\/th\u003e\n\u003ctd\u003ePanela, almond, dark chocolate, dried fruit, slightly honey-like\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAcidity\u003c\/th\u003e\n\u003ctd\u003elively, balanced\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBody\u003c\/th\u003e\n\u003ctd\u003emedium, syrupy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSweetness\u003c\/th\u003e\n\u003ctd\u003epronounced\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBitterness\u003c\/th\u003e\n\u003ctd\u003eslight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eImporter\u003c\/th\u003e\n\u003ctd\u003eBelco (direct trade, by sailing ship)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRoasting\u003c\/th\u003e\n\u003ctd\u003eArtisanal, roasted in Germany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eSensory scales\u003c\/h3\u003e\n\u003ctable class=\"spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eIntensity\u003c\/th\u003e\n\u003ctd\u003e3 \/ 5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAcidity\u003c\/th\u003e\n\u003ctd\u003e3 \/ 5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBitterness\u003c\/th\u003e\n\u003ctd\u003e2 \/ 5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSweetness\u003c\/th\u003e\n\u003ctd\u003e4 \/ 5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBody\u003c\/th\u003e\n\u003ctd\u003e3 \/ 5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCrema Intensity (Espresso)\u003c\/th\u003e\n\u003ctd\u003e3 \/ 5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eSuitability by Brewing Method\u003c\/h3\u003e\n\u003ctable class=\"spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eEspresso (portafilter)\u003c\/th\u003e\n\u003ctd\u003eVery well suited\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFilter (V60, Kalita, Origami)\u003c\/th\u003e\n\u003ctd\u003eVery well suited\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAeroPress\u003c\/th\u003e\n\u003ctd\u003eVery well suited\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFrench Press\u003c\/th\u003e\n\u003ctd\u003eWell suited\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCold Brew\u003c\/th\u003e\n\u003ctd\u003ewell-suited\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFully automatic\u003c\/th\u003e\n\u003ctd\u003eSuitable (for lovers of light, aromatic profiles)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMoka pot\u003c\/th\u003e\n\u003ctd\u003eSuitable (slightly lighter cup than classic)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eBrewing Recommendations\u003c\/h2\u003e\n\u003cp\u003eThe Omni Roast is designed for all common brewing methods. Here are some guidelines to get you started—fine-tune to your taste.\u003c\/p\u003e\n\u003ch3\u003eEspresso (portafilter)\u003c\/h3\u003e\n\u003ctable class=\"spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eRatio\u003c\/th\u003e\n\u003ctd\u003e1:2 to 1:2.3 (18 g in \/ 36–40 g out)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBrew Temperature\u003c\/th\u003e\n\u003ctd\u003e93–94 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBrew time\u003c\/th\u003e\n\u003ctd\u003e25–30 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrind size\u003c\/th\u003e\n\u003ctd\u003eFine, slightly coarser than for dark roasts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExpected flavor profile\u003c\/th\u003e\n\u003ctd\u003eSweet, caramel-like, almond and dark chocolate, with dried fruit in the finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eBrew method (V60, Kalita, Origami)\u003c\/h3\u003e\n\u003ctable class=\"spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eRatio\u003c\/th\u003e\n\u003ctd\u003e1:16 to 1:17\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBrewing Temperature\u003c\/th\u003e\n\u003ctd\u003e92–94 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBrew time\u003c\/th\u003e\n\u003ctd\u003e2:45 – 3:30 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrind size\u003c\/th\u003e\n\u003ctd\u003emedium-fine\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExpected Profile\u003c\/th\u003e\n\u003ctd\u003eclean sweetness, pronounced almond notes, medium acidity, clean body\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAeroPress\u003c\/h3\u003e\n\u003ctable class=\"spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eRatio\u003c\/th\u003e\n\u003ctd\u003e1:14 to 1:15\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBrew Temperature\u003c\/th\u003e\n\u003ctd\u003e90–93 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBrew time\u003c\/th\u003e\n\u003ctd\u003e1:30 – 2:00 minutes (including bloom)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrind size\u003c\/th\u003e\n\u003ctd\u003emedium-fine\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExpected profile\u003c\/th\u003e\n\u003ctd\u003eConcentrated sweetness, intense almond and caramel notes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eFrench Press\u003c\/h3\u003e\n\u003ctable class=\"spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eRatio\u003c\/th\u003e\n\u003ctd\u003e1:15\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBrewing Temperature\u003c\/th\u003e\n\u003ctd\u003e93–95 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteeping time\u003c\/th\u003e\n\u003ctd\u003e4 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrind size\u003c\/th\u003e\n\u003ctd\u003ecoarse\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExpected Profile\u003c\/th\u003e\n\u003ctd\u003eFull-bodied, pronounced notes of chocolate and dried fruit, well-rounded acidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eCold Brew\u003c\/h3\u003e\n\u003ctable class=\"spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eRatio\u003c\/th\u003e\n\u003ctd\u003e1:8 to 1:10\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteeping Time\u003c\/th\u003e\n\u003ctd\u003e12–18 hours in the refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrind size\u003c\/th\u003e\n\u003ctd\u003ecoarse\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExpected profile\u003c\/th\u003e\n\u003ctd\u003eVery sweet, low acidity, pronounced caramel and dried fruit notes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eFully automatic coffee maker and Moka pot\u003c\/h3\u003e\n\u003cp\u003eFor fully automatic machines, we recommend a slightly finer grind setting and a higher machine temperature to ensure sufficient extraction of the light roast. When using a Moka pot, use preheated water to avoid over-extraction—the resulting cup will be lighter in body with nutty and chocolatey notes, and less classically bitter than with dark roasts.\u003c\/p\u003e\n\u003ch2\u003eTransparency: What You Should Know\u003c\/h2\u003e\n\u003ch3\u003eOrganic Certification\u003c\/h3\u003e\n\u003cp\u003eHacienda Cafetera Santa Maria is certified under the EU Organic Regulation and operates entirely without synthetic pesticides or fertilizers. The bird-friendly cultivation system, featuring three layers of shade and over 15 tree species, is not only good for biodiversity but also for cup quality: slower ripening in the shade leads to more complex flavors.\u003c\/p\u003e\n\u003ch3\u003eBelco Impact Score 8.7 \/ 10\u003c\/h3\u003e\n\u003cp\u003eThe Belco Impact Score is a rating system developed by our import partner, Belco. It combines verified data from three areas into an overall rating:\u003c\/p\u003e\n\u003cul class=\"lieferumfang\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnvironmental and agroforestry practices (Umweltagro): 7.8 \/ 10\u003c\/strong\u003e – biodiversity, soil health, water consumption.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSocio-territorial impact: 10 \/ 10\u003c\/strong\u003e – women’s cooperative, community work, educational projects.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEconomic stability: 8.9 \/ 10\u003c\/strong\u003e – income security, long-term partnership, fair compensation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA perfect 10 in the socio-territorial dimension is exceptional. The score is based on Belco’s own evaluation system—we use it as a guide and a transparent indicator, not as an official label.\u003c\/p\u003e\n\u003ch3\u003ePrice Transparency for Green Coffee\u003c\/h3\u003e\n\u003cp\u003eBelco openly discloses how the final green coffee price of 13.68 €\/kg (Q2 2026) is broken down:\u003c\/p\u003e\n\u003cul class=\"lieferumfang\"\u003e\n\u003cli\u003e60% production (€8.17\/kg) – compensation for all stakeholders from the producer to the exporter\u003c\/li\u003e\n\u003cli\u003e20% Transportation and Storage (€2.74\/kg) – Transportation from the growing region to the Port of Le Havre, insurance, storage\u003c\/li\u003e\n\u003cli\u003e17% operating costs and net margin (€2.26\/kg) – taxes, fees, salaries, training\u003c\/li\u003e\n\u003cli\u003e4% local agencies (€0.51\/kg) – funding for Belco’s local agencies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTransportation is carried out by sailing ship (Sail Cargo) whenever possible—a Belco initiative to reduce the carbon footprint of overseas transport.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions About Feldberg Omni Roast Origin\u003c\/h2\u003e\n\u003ch3\u003eWhat does “Omni Roast” mean?\u003c\/h3\u003e\n\u003cp\u003eOmni Roast is a roast profile that deliberately falls between classic filter and espresso roasts. The goal: a coffee that works in both worlds—with clear sweetness and delicate aromas in the V60 or AeroPress, and sufficient body and crema in an espresso machine. You don’t need a second coffee for the second brewing method.\u003c\/p\u003e\n\u003ch3\u003eWhat is the Castillo variety?\u003c\/h3\u003e\n\u003cp\u003eCastillo is an Arabica variety (a cross between Caturra and a Timor hybrid) developed by the Colombian research center Cenicafé and released in 2005. It is resistant to coffee rust. For a long time, it was considered less interesting in terms of flavor—but studies by World Coffee Research and blind tastings show that well-grown Castillo lots can be on par with classic varieties like Caturra.\u003c\/p\u003e\n\u003ch3\u003eWhat does “semi-washed” or “honey process” mean?\u003c\/h3\u003e\n\u003cp\u003eIn the honey process, some of the sweet fruit pulp (mucilage) is left on the bean and undergoes controlled fermentation before the bean is dried. This results in more sweetness, a syrupy texture, and more intense fruit and caramel notes than in traditionally washed coffees.\u003c\/p\u003e\n\u003ch3\u003eWhat does an SCA score of 83.25 mean?\u003c\/h3\u003e\n\u003cp\u003eThe Specialty Coffee Association (SCA) rates coffees on a scale of up to 100 points. A coffee is considered a specialty coffee starting at 80 points. Scores of 80 to 84.99 correspond to a rating of “very good,” while 85 to 89.99 correspond to “excellent.” With a score of 83.25, our lot falls firmly within the specialty segment.\u003c\/p\u003e\n\u003ch3\u003eIs this coffee better suited for espresso or pour-over?\u003c\/h3\u003e\n\u003cp\u003eBoth. That’s exactly the point of the Omni roast. In a portafilter, the coffee produces a lively, sweet espresso with notes of almond and chocolate. In a V60 or AeroPress, it comes across as cleaner, with pronounced caramel sweetness and dried fruit.\u003c\/p\u003e\n\u003ch3\u003eWhat grind size should I choose if I don’t have a grinder?\u003c\/h3\u003e\n\u003cp\u003eWe roast the coffee to a universal medium-fine grind—this works reasonably well in most filter methods and fully automatic machines. For optimal results with each method, however, we still recommend using whole beans and a grinder: espresso requires a finer grind, while French press requires a significantly coarser grind. Freshly ground coffee always tastes better than pre-ground coffee.\u003c\/p\u003e\n\u003ch3\u003eHow long does the coffee remain at its best after roasting?\u003c\/h3\u003e\n\u003cp\u003eSpecialty coffee benefits from a resting period of a few days to about two weeks after roasting. The peak flavor typically occurs between two and eight weeks after roasting. You’ll find the roast date on the package. The best-by date is significantly later, but the coffee tastes its freshest within the first three to six months.\u003c\/p\u003e\n\u003ch3\u003eHow should I store the coffee?\u003c\/h3\u003e\n\u003cp\u003eStore it in a dry, dark place at room temperature in an airtight container. Do not store it in the refrigerator—moisture and foreign flavors do more harm than cooling does good. Make sure to reseal the bag tightly after each use.\u003c\/p\u003e\n\u003ch3\u003eDoes organic coffee automatically taste better?\u003c\/h3\u003e\n\u003cp\u003e“Organic” primarily means cultivation without synthetic pesticides and fertilizers—an environmental and social issue. Cup quality is determined by terroir, variety, processing, and roasting. At Santa Maria, both factors come together positively: shade-grown coffee in an agroforestry system leads to slower ripening and thus a more complex cup profile—and at the same time, it’s good for biodiversity.\u003c\/p\u003e\n\u003ch3\u003eWhat does the Belco Impact Score of 8.7 mean?\u003c\/h3\u003e\n\u003cp\u003eThe Belco Impact Score is our import partner’s rating system. It summarizes verified farm data across three dimensions: environmental and agroforestry practices (7.8), socio-territorial impact (10), and economic stability (8.9). Overall score: 8.7 out of 10. This is based on Belco’s own methodology—a transparent indicator, not an official label.\u003c\/p\u003e\n\u003ch3\u003eWhere is the Santander region located in Colombia?\u003c\/h3\u003e\n\u003cp\u003eSantander is located in northeastern Colombia in the Eastern Cordillera of the Andes. Our coffee comes from Aratoca, a village near the Chicamocha Gorge—one of the largest canyons in the world. The growing altitude of 1,600 to 1,700 meters and shade-grown cultivation ensure slow ripening and balanced, sweet flavor profiles.\u003c\/p\u003e\n\u003ch3\u003eIs this coffee suitable for fully automatic coffee machines?\u003c\/h3\u003e\n\u003cp\u003eYes, with some caveats. Light roasts like ours usually require a slightly finer grind setting and a higher brewing temperature in fully automatic machines to ensure sufficient extraction. Those accustomed to dark, bitter espressos with a thick crema will find this cup lighter and more aromatic—while those who enjoy light, sweet coffees will be delighted.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Ganze Bohne","offer_id":57070494122249,"sku":null,"price":52.0,"currency_code":"PLN","in_stock":true},{"title":"250g \/ gemahlen für Siebträger (fein)","offer_id":57070494155017,"sku":null,"price":52.0,"currency_code":"PLN","in_stock":true},{"title":"250g \/ gemahlen für Filterkaffeemaschine","offer_id":57070494187785,"sku":null,"price":52.0,"currency_code":"PLN","in_stock":true},{"title":"250g \/ gemahlen für Herdkänchen","offer_id":57070494220553,"sku":null,"price":52.0,"currency_code":"PLN","in_stock":true},{"title":"250g \/ gemahlen für French Press (grob)","offer_id":57070494253321,"sku":null,"price":52.0,"currency_code":"PLN","in_stock":true},{"title":"500g \/ Ganze Bohne","offer_id":57070494286089,"sku":null,"price":98.0,"currency_code":"PLN","in_stock":true},{"title":"500g \/ gemahlen für Siebträger (fein)","offer_id":57070494318857,"sku":null,"price":98.0,"currency_code":"PLN","in_stock":true},{"title":"500g \/ gemahlen für Filterkaffeemaschine","offer_id":57070494351625,"sku":null,"price":98.0,"currency_code":"PLN","in_stock":true},{"title":"500g \/ gemahlen für Herdkänchen","offer_id":57070494384393,"sku":null,"price":98.0,"currency_code":"PLN","in_stock":true},{"title":"500g \/ gemahlen für French Press (grob)","offer_id":57070494417161,"sku":null,"price":98.0,"currency_code":"PLN","in_stock":true},{"title":"1000g (1kg) \/ Ganze Bohne","offer_id":57070494449929,"sku":null,"price":178.0,"currency_code":"PLN","in_stock":true},{"title":"1000g (1kg) \/ gemahlen für Siebträger (fein)","offer_id":57070494482697,"sku":null,"price":178.0,"currency_code":"PLN","in_stock":true},{"title":"1000g (1kg) \/ gemahlen für Filterkaffeemaschine","offer_id":57070494515465,"sku":null,"price":178.0,"currency_code":"PLN","in_stock":true},{"title":"1000g (1kg) \/ gemahlen für Herdkänchen","offer_id":57070494548233,"sku":null,"price":178.0,"currency_code":"PLN","in_stock":true},{"title":"1000g (1kg) \/ gemahlen für French Press (grob)","offer_id":57070494581001,"sku":null,"price":178.0,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/feldberg.png?v=1779275541","url":"https:\/\/naturbohne.de\/en-pl\/products\/feldberg-omni-roast-pochodzenie","provider":"Natur Bohne GmbH","version":"1.0","type":"link"}