Gratis Versand - AT ab €29, DE ab €65

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Fruchtig & Komplex

Die helle Röstung bewahrt aufregende Fruchtsäuren, florale Komponenten und honigartige Süße. Facettenreiche Säurestruktur und komplexe Aromatik sind charakteristisch für das Terroir, die Varietät und das Processing, ohne dabei mit Röstnoten aufzuwarten.

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Äthiopien - Arsosala / Espresso

{"id":4780941508697,"title":"Äthiopien - Arsosala \/ Espresso","handle":"athiopien","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"page\" title=\"Page 9\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"layoutArea\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"column\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLange waren wir auf der Suche nach einem trocken aufbereiteten (natural) Kaffee aus Äthiopien. Mit dem Arsosala aus der Region Guji sind wir endlich fündig geworden!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDiese autochthonen Heirlooms glänzen durch komplexe Süße, prägnante Säure und einem klaren Tassenprofil. Wir freuen uns, euch diesen Single Origin Arabica einer kleinbäuerlichen Kooperative aus Oromia zu präsentieren. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRegion:\u003c\/strong\u003e Oromia, Guji\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eProduzent: \u003c\/strong\u003eKooperative von Kleinbauern\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAnbauhöhe:\u003c\/strong\u003e 20\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e00 -2200m\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVarietät:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eHeirlooms\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAufbereitung:\u003c\/strong\u003e Natural on raised bed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eZubereitungsempfehlung:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Siebträgermaschine, Vollautomat, Mokkakanne\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBest Taste Empfehlung:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e 2\u003c\/span\u003e - 16 Wochen nach der Röstung (MHD - 1 Jahr)\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKörper:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFrucht: \u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGeschmacksprofil: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"background-color: rgba(43,158,190,0.5);\"\u003e\n\u003cli\u003ePassionsfrucht\u003c\/li\u003e\n\u003cli\u003eBergamotte\u003c\/li\u003e\n\u003cli\u003eSchwarztee\u003c\/li\u003e\n\u003c\/ul\u003e","published_at":"2021-01-29T15:25:56+01:00","created_at":"2021-01-25T09:47:03+01:00","vendor":"Süssmund Kaffee","type":"Espresso","tags":["Espresso"],"price":1050,"price_min":1050,"price_max":3490,"available":false,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32360954560601,"title":"250g Ganze Bohne","option1":"250g Ganze Bohne","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Äthiopien - 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Mit dem Arsosala aus der Region Guji sind wir endlich fündig geworden!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDiese autochthonen Heirlooms glänzen durch komplexe Süße, prägnante Säure und einem klaren Tassenprofil. Wir freuen uns, euch diesen Single Origin Arabica einer kleinbäuerlichen Kooperative aus Oromia zu präsentieren. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRegion:\u003c\/strong\u003e Oromia, Guji\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eProduzent: \u003c\/strong\u003eKooperative von Kleinbauern\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAnbauhöhe:\u003c\/strong\u003e 20\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e00 -2200m\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVarietät:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eHeirlooms\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAufbereitung:\u003c\/strong\u003e Natural on raised bed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eZubereitungsempfehlung:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Siebträgermaschine, Vollautomat, Mokkakanne\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBest Taste Empfehlung:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e 2\u003c\/span\u003e - 16 Wochen nach der Röstung (MHD - 1 Jahr)\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKörper:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFrucht: \u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGeschmacksprofil: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"background-color: rgba(43,158,190,0.5);\"\u003e\n\u003cli\u003ePassionsfrucht\u003c\/li\u003e\n\u003cli\u003eBergamotte\u003c\/li\u003e\n\u003cli\u003eSchwarztee\u003c\/li\u003e\n\u003c\/ul\u003e"}

Äthiopien - Chelbessa BIO / Espresso

€11.90
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Nach dem Sortieren der Bohnen nach Dichte werden die fermentierten Teile der Mucilage entfernt und der Kaffee auf afrikanischen (erhöhten) Betten 10-14 Tage lange getrocknet. Durch ständiges händisches Wenden wird eine gleichmäßige Trocknung erreicht und fehlerhafte Bohnen aussortiert. \u003c\/p\u003e\n\u003cp\u003eDas Resultat ist ein äußerst geschmackvoller, floraler Espresso mit den für die Region typischen Noten von Earl Grey, klarer Zitrussäure und prägnanter Süße.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eRegion:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e Yirgacheffe\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eKooperative:\u003c\/b\u003e\u003c\/span\u003e Chelbessa Washing Station\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAnbauhöhe:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e \u003c\/b\u003e1750 - 2000m\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eVarietät:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e \u003c\/b\u003eLocal Landraces \u0026amp; JARC Varieties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAufbereitung:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e \u003c\/b\u003e48h Wet Fermentation\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eZubereitungsempfehlung: \u003c\/strong\u003eSiebträgermaschine, Mokkakanne, Vollautomat\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Taste Empfehlung:\u003c\/strong\u003e 2 - 16 Wochen nach der Röstung (MHD - 1 Jahr)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKörper:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrucht:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeschmacksprofil: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"background-color: 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coffee","id":20542469865561,"position":8,"preview_image":{"aspect_ratio":1.5,"height":3456,"width":5184,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0909\/8204\/products\/IMG_0963_a1af3e67-ab9d-4bc9-a28d-ad9040e24b44.jpg?v=1625727441"},"aspect_ratio":1.5,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0909\/8204\/products\/IMG_0963_a1af3e67-ab9d-4bc9-a28d-ad9040e24b44.jpg?v=1625727441","width":5184},{"alt":null,"id":20544777617497,"position":9,"preview_image":{"aspect_ratio":0.75,"height":3024,"width":2268,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0909\/8204\/products\/20210706_153241_resized.jpg?v=1625727441"},"aspect_ratio":0.75,"height":3024,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0909\/8204\/products\/20210706_153241_resized.jpg?v=1625727441","width":2268}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eDie familiengeführte Chelbessa Washing Station in der Region Yirgacheffe ist Zentrum der Kaffeeaufbereitung für hunderte Kleinbauern in der Region. Der Kaffeeanbau hat lange Tradition \u003cspan\u003ein Äthiopien\u003c\/span\u003e, das Land gilt immerhin als Ursprung des Kaffees. Die Kaffeepflanzen werden meist inmitten anderer Nutzpflanzen kultiviert, viele Bauern besitzen daher nur einige wenige Sträucher. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDie Ernte erfolgt von Hand, bevor die Selektion und die Aufbereitung der Kaffeekirschen in der Chelbessa Washing Station beginnt. Im Zuge dessen fermentieren die Kaffeekirschen 24-36 Stunden unter Wasser, bevor diese beim Waschen vom Parchment gelöst werden. Nach dem Sortieren der Bohnen nach Dichte werden die fermentierten Teile der Mucilage entfernt und der Kaffee auf afrikanischen (erhöhten) Betten 10-14 Tage lange getrocknet. Durch ständiges händisches Wenden wird eine gleichmäßige Trocknung erreicht und fehlerhafte Bohnen aussortiert. \u003c\/p\u003e\n\u003cp\u003eDas Resultat ist ein äußerst geschmackvoller, floraler Espresso mit den für die Region typischen Noten von Earl Grey, klarer Zitrussäure und prägnanter Süße.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eRegion:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e Yirgacheffe\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eKooperative:\u003c\/b\u003e\u003c\/span\u003e Chelbessa Washing Station\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAnbauhöhe:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e \u003c\/b\u003e1750 - 2000m\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eVarietät:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e \u003c\/b\u003eLocal Landraces \u0026amp; JARC Varieties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAufbereitung:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e \u003c\/b\u003e48h Wet Fermentation\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eZubereitungsempfehlung: \u003c\/strong\u003eSiebträgermaschine, Mokkakanne, Vollautomat\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Taste Empfehlung:\u003c\/strong\u003e 2 - 16 Wochen nach der Röstung (MHD - 1 Jahr)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKörper:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrucht:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeschmacksprofil: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"background-color: rgba(151,255,255,0.5);\"\u003e\n\u003cli\u003eBergamotte\u003c\/li\u003e\n\u003cli\u003eLimonade\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eZuckerrohr\u003c\/li\u003e\n\u003c\/ul\u003e"}

Äthiopien - Chelbessa BIO / Filterkaffee

€11.90
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Nach dem Sortieren der Bohnen nach Dichte werden die fermentierten Teile der Mucilage entfernt und der Kaffee auf afrikanischen (erhöhten) Betten 10-14 Tage lange getrocknet. 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Der Kaffeeanbau hat lange Tradition \u003cspan\u003ein Äthiopien\u003c\/span\u003e, das Land gilt immerhin als Ursprung des Kaffees. Die Kaffeepflanzen werden meist inmitten anderer Nutzpflanzen kultiviert, viele Bauern besitzen daher nur einige wenige Sträucher. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDie Ernte erfolgt von Hand, bevor die Selektion und die Aufbereitung der Kaffeekirschen in der Chelbessa Washing Station beginnt. Im Zuge dessen fermentieren die Kaffeekirschen 24-36 Stunden unter Wasser, bevor diese beim Waschen vom Parchment gelöst werden. Nach dem Sortieren der Bohnen nach Dichte werden die fermentierten Teile der Mucilage entfernt und der Kaffee auf afrikanischen (erhöhten) Betten 10-14 Tage lange getrocknet. Durch ständiges händisches Wenden wird eine gleichmäßige Trocknung erreicht und fehlerhafte Bohnen aussortiert. \u003c\/p\u003e\n\u003cp\u003eDas Resultat ist ein äußerst geschmackvoller, floraler Filterkaffee mit klarer Zitrussäure und prägnanter Süße.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eRegion:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e Yirgacheffe\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eKooperative:\u003c\/b\u003e\u003c\/span\u003e Chelbessa Washing Station\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAnbauhöhe:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e \u003c\/b\u003e1750 - 2000m\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eVarietät:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e \u003c\/b\u003eLocal Landraces \u0026amp; JARC Varieties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAufbereitung:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e \u003c\/b\u003e48h Wet Fermentation\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eZubereitungsempfehlung: \u003c\/strong\u003eV60, Chemex, Kalita Wave, Aeropress, French Press, Filterkaffeemaschine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Taste Empfehlung:\u003c\/strong\u003e 1 - 8 Wochen nach der Röstung (MHD - 1 Jahr)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKörper:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e2\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrucht:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeschmacksprofil: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"background-color: rgba(151,255,255,0.5);\"\u003e\n\u003cli\u003eBergamotte\u003c\/li\u003e\n\u003cli\u003eLimonade\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eZuckerrohr\u003c\/li\u003e\n\u003c\/ul\u003e"}
Kenia - Komothai AA Microlot / Filterkaffee
Dieser herausragende Lot stammt von rund 30 Kleinbauern aus Komothai, in der Region Kiambu. Jeder Kleinbauer ist selbst für die Ernte und das Processing verantwortlich. Die Gemeinschaft der Kleinstproduzenten hat sich zur regionalen "Ngewa-Komothai Farmers Coop" zusammen geschlossen. Dadurch erreichen sie die kritische Mindestgröße, um ihre Microlots auf der Kahawa Bora Dry Mill sortenrein für den Export aufzubereiten. Dadurch erzielen ihre exzellenten Kaffees einen weit höheren, der Qualität angemessenen Preis. 


Die Region Ngewa-Komothai an den Ausläufen des Gatamaiyo Forest Reserve ist neben Kaffee besonders für Tee und Milchprodukte bekannt. Deshalb verzichten die meisten Kaffeefarmer auf agrochemische Dünger und greifen auf organischen Kuhdung zurück. 

Die nasse Aufbereitung (washed) nach der Ernte erfolgt nach traditionellen Methoden in Kenia. Die Kaffeekirschen schwimmen zunächst in einem Becken um unreife Kirschen und Defekte auszusortieren. Nach dem Pulpen fermentiert der Kaffee rund 24 Stunden, anschließend werden die Bohnen im Parchment gewaschen und auf afrikanischen Betten getrocknet. Je nach Wetterlage trocknet der Parchment dann rund 14 Tage.
Der trockene Parchment wird dann nach Thika zur Kahawa Bora Dry Mill gebracht, wo die erste Qualitätskontrolle statt findet. Im Zuge dessen wird der Lot in Qualitätsstufen unterteilt und für den Export vorbereitet. Wir haben uns die höchste AA für euch gesichert! 
 

Region: Kiambu

Producer: Ngewa-Komothai Coop

Anbauhöhe: 1600m - 2000m

Varietät: SL28/SL34, Batian, Ruiru 11

Aufbereitung: Washed

Zubereitungsempfehlung: V60, Kalita Wave, Chemex, Aeropress, French Press, Filterkaffeemaschine

Best Taste Empfehlung: 1 - 8 Wochen nach der Röstung (MHD - 1 Jahr)

Körper: 3/5

Frucht: 4/5

Geschmacksprofil:

  • Ribisel
  • Orangenmarmelade
  • Spritzig
Ausverkauft

Kenia - Komothai AA Microlot / Filterkaffee

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Dadurch erzielen ihre exzellenten Kaffees einen weit höheren, der Qualität angemessenen Preis. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\u003cspan\u003eDie Region Ngewa-Komothai an den Ausläufen des Gatamaiyo Forest Reserve ist neben Kaffee besonders für Tee und Milchprodukte bekannt. Deshalb verzichten die meisten Kaffeefarmer auf agrochemische Dünger und greifen auf organischen Kuhdung zurück. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\u003cspan\u003eDie nasse Aufbereitung (washed) nach der Ernte erfolgt nach traditionellen Methoden in Kenia. Die Kaffeekirschen schwimmen zunächst in einem Becken um unreife Kirschen und Defekte auszusortieren. Nach dem Pulpen fermentiert der Kaffee rund 24 Stunden, anschließend werden die Bohnen im Parchment gewaschen und auf afrikanischen Betten getrocknet. Je nach Wetterlage trocknet der Parchment dann rund 14 Tage.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\u003cspan\u003eDer trockene Parchment wird dann nach Thika zur Kahawa Bora Dry Mill gebracht, wo die erste Qualitätskontrolle statt findet. Im Zuge dessen wird der Lot in Qualitätsstufen unterteilt und für den Export vorbereitet. Wir haben uns die höchste AA für euch gesichert! \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Kiambu\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 20\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Ngewa-Komothai Coop\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnbauhöhe:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e1600m - 2000m\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietät:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eSL28\/SL34, Batian, Ruiru 11\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAufbereitung: 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charset=\"utf-8\"\u003e\n\u003cdiv class=\"page\" title=\"Page 20\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eDieser herausragende Lot stammt von rund 30 Kleinbauern aus Komothai, in der Region Kiambu. Jeder Kleinbauer ist selbst für die Ernte und das Processing verantwortlich. Die Gemeinschaft der Kleinstproduzenten hat sich zur regionalen \"Ngewa-Komothai Farmers Coop\" zusammen geschlossen. Dadurch erreichen sie die kritische Mindestgröße, um ihre Microlots auf der Kahawa Bora Dry Mill sortenrein für den Export aufzubereiten. Dadurch erzielen ihre exzellenten Kaffees einen weit höheren, der Qualität angemessenen Preis. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\u003cspan\u003eDie Region Ngewa-Komothai an den Ausläufen des Gatamaiyo Forest Reserve ist neben Kaffee besonders für Tee und Milchprodukte bekannt. Deshalb verzichten die meisten Kaffeefarmer auf agrochemische Dünger und greifen auf organischen Kuhdung zurück. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\u003cspan\u003eDie nasse Aufbereitung (washed) nach der Ernte erfolgt nach traditionellen Methoden in Kenia. Die Kaffeekirschen schwimmen zunächst in einem Becken um unreife Kirschen und Defekte auszusortieren. Nach dem Pulpen fermentiert der Kaffee rund 24 Stunden, anschließend werden die Bohnen im Parchment gewaschen und auf afrikanischen Betten getrocknet. Je nach Wetterlage trocknet der Parchment dann rund 14 Tage.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\u003cspan\u003eDer trockene Parchment wird dann nach Thika zur Kahawa Bora Dry Mill gebracht, wo die erste Qualitätskontrolle statt findet. Im Zuge dessen wird der Lot in Qualitätsstufen unterteilt und für den Export vorbereitet. Wir haben uns die höchste AA für euch gesichert! \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Kiambu\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 20\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Ngewa-Komothai Coop\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnbauhöhe:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e1600m - 2000m\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietät:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eSL28\/SL34, Batian, Ruiru 11\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAufbereitung: \u003c\/strong\u003eWashed\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eZubereitungsempfehlung: \u003c\/strong\u003eV60, Kalita Wave, Chemex, Aeropress, French Press, Filterkaffeemaschine\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Taste Empfehlung:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e1 - 8 Wochen nach der Röstung (MHD - 1 Jahr)\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eKörper:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrucht:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e4\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeschmacksprofil:\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul style=\"background-color: rgba(154,205,050,0.5);\"\u003e\n\u003cli\u003eRibisel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eOrangenmarmelade\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpritzig\u003c\/li\u003e\n\u003c\/ul\u003e"}

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