Grinding level: medium-fine (depending on the grinder) Recipe: Fill the lower boiler with water up to the safety valve. Use 15-18 g of ground coffee in the sieve. Assemble the pot and place it on the stove over medium heat. When the coffee starts to fizz and rise, remove the pot from the stove and let the coffee rest for a moment.

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

Grinding level: medium to fine (depending on the grinder) Recipe: Use 15-18 g of coffee and 240 ml of hot water (approx. 90-95 °C). Perfect with 92°C Pour the water over the coffee and stir briefly. Wait 30 seconds. Then pour in the first of the water. 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.

Caffè speciale biologico in grani Sonnental

Natur Bohne Bio Kaffee

Caffè speciale biologico in grani Sonnental

Q: Supporto del setaccio

Grinding level: Fine (depending on the grinder) Recipe: Double Shot Use 16-20 g of freshly ground beans depending on the sieve. Use the DWT tool (Dosing & Weighing Technique) to slightly loosen the coffee beans before tamping. This ensures an even extraction. Tamp the coffee evenly and firmly into the portafilter. Make a double espresso (approx. 25-30 seconds extraction time). 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. Enjoy it pure or as a base for your milk drink.

1 recensioni totali

Single Origin

Fairtrade

SCA Score 84

Sonnental ist ein 100% Arabica Bio- und Fairtrade-Filterkaffee der indigenen Yanesha-Gemeinschaft aus den sonnigen Höhenlagen von Villa Rica in Peru – mild, nussig und mit einer feinen Zitrusfrische, die jede Tasse zu einem entspannten Genussmoment macht.

Dimensioni: 250g

250g
500g
1kg

Grado di macinazione: Fagiolo intero

Fagiolo intero
macinato per French Press (grossolano)
macinato per macchina da caffè a filtro
terreno per i fornelli
macinato per portafiltro (fine)

Varianti di prodotto

£11.00 GBP (£44.00 kg)

Quantità

incl. VAT excl. shipping costs .

🚚 Spese di spedizione nell’UE: 8 €
Costi di spedizione UE, vedi condizioni di spedizione.

📦 Berechnung läuft ...

Taste & Details

The taste Mite, Nutty

Flavor Profile

Floral / Fruity Dark Chocolate

Roasting level Mite

Acid Mite

SCA Score 84

Bean Type Arabica

Varieties Caturra, Catimor, Catuai

Origin Peru

Altitude 1.225m

Harvest Time August 2025

Farmer 141 Kleinbauern, 7 indigene Yanesha-Dörfer, Oxapampa, Peru

Process Gewaschen

Perfect for Caffè filtro, Stampa francese, Caffè Crema

Caffè speciale biologico in grani Sonnental

250g / Fagiolo intero

£11.00 GBP (£44.00 kg)

Bohnenprofil

Sorte

100% Arabica

Röstlevel

Mite

Anbaugebiet

Peru
Caturra, Catimor, Catuai

SCA Score

84

Anbauhöhe

1.225m

Was diesen Kaffee besonders macht

Il "Sonnental" è un caffè monorigine biologico e Fairtrade ottenuto da chicchi 100% Arabica coltivati nelle fertili altitudini di Villa Rica, in Perù. Con la sua consistenza morbida e il suo sapore delicato di noci e un'acidità leggera e brillante, questo caffè incarna le valli soleggiate in cui viene coltivato. Il nome "Sun Valley" simboleggia il calore e la cura con cui questo caffè viene coltivato in modo sostenibile in ogni sua fase, che si riflette nella sua dolcezza unica e nella sua corposità.

Caratteristiche:
Il nostro caffè "Sonnental" è particolarmente adatto alla preparazione come caffè crema, caffè filtro o per bevande a base di caffè latte. Colpisce per i suoi aromi delicati e di nocciola, enfatizzati dalla tostatura delicata, e lascia un retrogusto morbido e armonioso. Il caffè speciale proveniente dal Perù è coltivato in condizioni rigorosamente biologiche ed eque, il che garantisce una qualità costantemente elevata.

Origine:

Perù: Villa Rica - una regione nota per la produzione di un eccellente caffè biologico, prodotto con metodi di coltivazione sostenibili e molta dedizione.

Il "Sonnental" è la scelta perfetta per gli amanti dei caffè delicati ed equilibrati, alla ricerca di una tazza morbida e delicata che si esprime da sola e in combinazione con il latte - una vera esperienza di gusto dalle valli soleggiate del Perù.

Tostatura

I nostri chicchi di caffè vengono tostati delicatamente a 210 °C per circa 13–16 minuti, ottenendo una tostatura media che esalta al meglio i delicati aromi. A differenza delle grandi torrefazioni, che lavorano a temperature più elevate e con tempi più brevi producendo chicchi più scuri, il nostro metodo preserva un gusto equilibrato e raffinato, percepibile fin dal primo sorso.

Maggiori informazioni

Delicato e nocciolato

Profilo aromatico:

Sapore: Delicato e nocciolato, con un'acidità brillante e una consistenza equilibrata.
Fagiolo: Arabica
grado di tostatura: Mite
Contenuto di caffeina: Normale

Geeignet für filter coffee e French Press Espresso

Preparazione con Hario V60

Metodo di estrazione: Filtro manuale (es. Hario V60)
Qualità dell’acqua: Durezza totale 4°dH, alcalinità 3°dH
Temperatura dell’acqua: 93–94 °C
Rapporto caffè-acqua: 1:16 (ad es. 15 g di caffè per 240 ml d’acqua o 20 g per 320 ml)
Grado di macinatura: 8 (media fine)
Tempo di estrazione: 2:30–3:00 minuti

Dose 40g
Tempo di estrazione: 3min
Erogazione: 750ml
Temperatura 93°

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.

Supporto del setaccio

Grinding level: Fine (depending on the grinder)

Recipe: Double Shot

Use 16-20 g of freshly ground beans depending on the sieve.
Use the DWT tool (Dosing & Weighing Technique) to slightly loosen the coffee beans before tamping. This ensures an even extraction.
Tamp the coffee evenly and firmly into the portafilter.
Make a double espresso (approx. 25-30 seconds extraction time).
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.
Enjoy it pure or as a base for your milk drink.

Moka pot

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

Recipe:

Fill the lower boiler with water up to the safety valve.
Use 15-18 g of ground coffee in the sieve.
Assemble the pot and place it on the stove over medium heat.
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:

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

AeroPress

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

Recipe:

Use 15-18 g of coffee and 240 ml of hot water (approx. 90-95 °C). Perfect with 92°C
Pour the water over the coffee and stir briefly. Wait 30 seconds. Then pour in the first of the water.
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.