{"id":1955563470937,"title":"Äthiopien - Yirgacheffe \/ Espresso","handle":"athiopien-yirgacheffe-espresso","description":"\u003cdiv title=\"Page 9\" class=\"page\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eÄthiopien gilt als Ursprungsland der Kaffeepflanze und ist bei Kaffeeliebhabern besonders begehrt. Dieser vielseitige Kaffee aus dem Hochland in der Region Yirgacheffe schmeckt sowohl als Espresso wie auch Filterkaffee. 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Dieser vielseitige Kaffee aus dem Hochland in der Region Yirgacheffe schmeckt sowohl als Espresso wie auch Filterkaffee. Eine solide Frucht gepaart mit der floralen Aromatik stehen für die typischen Geschmäcker der Region Yirgacheffe im Südwesten des Landes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eYirgacheffe Region \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWashing Station: \u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eKerchanshe Coop, 2000 smallholder Members \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAnbauhöhe:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e1900 -2050m \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietät: \u003c\/strong\u003e\u003cspan\u003eHeirlooms \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAufbereitung:\u003c\/strong\u003e W\u003c\/span\u003e\u003cspan\u003eashed, dried on African Beds\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eZubereitungsempfehlung:\u003c\/strong\u003e\u003cspan\u003e Siebträgermaschine, Vollautomat, Mokkakanne\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Taste Empfehlung:\u003c\/strong\u003e\u003cspan\u003e 2\u003c\/span\u003e - 16 Wochen nach der Röstung (MHD - 1 Jahr)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKörper: \u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrucht: \u003c\/strong\u003e2\/5\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGeschmacksprofil: \u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cul style=\"background-color: rgba(90,115,178,0.5);\"\u003e\n\u003cli\u003eFloral\u003c\/li\u003e\n\u003cli\u003eExotische Früchte\u003c\/li\u003e\n\u003cli\u003eBeeren\u003c\/li\u003e\n\u003c\/ul\u003e"}

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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 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 - 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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"}

{"id":4714311352409,"title":"Kenia - Komothai AA Microlot \/ Filterkaffee","handle":"kenia-komothai-aa","description":"\u003cmeta 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","published_at":"2020-09-08T12:25:53+02:00","created_at":"2020-09-08T12:25:52+02:00","vendor":"Süssmund Kaffee","type":"Filter","tags":["Filterkaffee"],"price":1290,"price_min":1290,"price_max":2490,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32152959778905,"title":"250g Ganze Bohne","option1":"250g Ganze Bohne","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Kenia - Komothai AA Microlot \/ Filterkaffee - 250g Ganze Bohne","public_title":"250g Ganze Bohne","options":["250g Ganze 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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"}

{"id":2134597828697,"title":"Panama - Taster Series - Geisha Anaerobico","handle":"tasters-series-geisha-anaerobico-filterkaffee","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eDieser exklusive, preisgekrönte Experimental-Lot der Finca Pondarosa (Teil der Finca Hartmann), lotet die Grenzen der anaeroben Fermentation aus. Dabei werden die Kaffeekirschen nach dem Pflücken 20 Tage lang unter Luftabschluss in Tanks gelagert, wobei der \u003cspan\u003ein den Kirschen \u003c\/span\u003eeingelagerte Zucker durch Mikroorganismen zerlegt wird. Durch dieses spezielle Verfahren entstehen einzigartige Aromen, die den Geisha der Finca Pondarosa zu einem der besten Kaffees der Welt machen.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p2\"\u003e\u003cspan\u003eDie Geisha Varietät stammt ursprünglich aus Äthiopien und wird aufgrund ihrer Toleranz gegenüber Kaffeerost seit den 1960er Jahren mit großem Erfolg in Panama kultiviert. Da der Ertrag der Pflanze relativ gering ist und die Nachfrage nach derart hochwertigem Kaffee groß ist, erzielen Geisha Varietäten - besonders aus Panama - Höchstpreise bei internationalen Auktionen. Teilnehmer\u003c\/span\u003e\u003cspan\u003e bei Kaffee-Wettbewerben \u003c\/span\u003e\u003cspan\u003evertrauen oft auf das einzigartige Tassenprofil dieser Varietät.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eRegion:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e Volcan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eFarm:\u003c\/b\u003e\u003c\/span\u003e Finca Pondarosa\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAnbauhöhe:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e \u003c\/b\u003e1600 m\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\u003eGeisha\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\u003e20 Tage anaerobe Fermentation von Ratibor Hartmann\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eZubereitungsempfehlung: \u003c\/strong\u003eV60, Kalita, Aeropress\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKörper: \u003c\/strong\u003e4\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrucht: \u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeschmacksprofil: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"background-color: rgba(229,49,70,0.5);\"\u003e\n\u003cli\u003eCandy\u003c\/li\u003e\n\u003cli\u003eErdbeere\u003c\/li\u003e\n\u003cli\u003eTraube\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKakao-Nibs\u003c\/li\u003e\n\u003c\/ul\u003e","published_at":"2019-07-22T13:09:52+02:00","created_at":"2019-07-17T15:02:46+02:00","vendor":"Süssmund Kaffee GmbH","type":"Filter","tags":["Filterkaffee"],"price":4290,"price_min":4290,"price_max":4290,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":21938551095385,"title":"125g Ganze Bohne","option1":"125g Ganze Bohne","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Panama - 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Dabei werden die Kaffeekirschen nach dem Pflücken 20 Tage lang unter Luftabschluss in Tanks gelagert, wobei der \u003cspan\u003ein den Kirschen \u003c\/span\u003eeingelagerte Zucker durch Mikroorganismen zerlegt wird. Durch dieses spezielle Verfahren entstehen einzigartige Aromen, die den Geisha der Finca Pondarosa zu einem der besten Kaffees der Welt machen.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p2\"\u003e\u003cspan\u003eDie Geisha Varietät stammt ursprünglich aus Äthiopien und wird aufgrund ihrer Toleranz gegenüber Kaffeerost seit den 1960er Jahren mit großem Erfolg in Panama kultiviert. Da der Ertrag der Pflanze relativ gering ist und die Nachfrage nach derart hochwertigem Kaffee groß ist, erzielen Geisha Varietäten - besonders aus Panama - Höchstpreise bei internationalen Auktionen. Teilnehmer\u003c\/span\u003e\u003cspan\u003e bei Kaffee-Wettbewerben \u003c\/span\u003e\u003cspan\u003evertrauen oft auf das einzigartige Tassenprofil dieser Varietät.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eRegion:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e Volcan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eFarm:\u003c\/b\u003e\u003c\/span\u003e Finca Pondarosa\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAnbauhöhe:\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e \u003c\/b\u003e1600 m\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\u003eGeisha\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\u003e20 Tage anaerobe Fermentation von Ratibor Hartmann\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eZubereitungsempfehlung: \u003c\/strong\u003eV60, Kalita, Aeropress\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKörper: \u003c\/strong\u003e4\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrucht: \u003c\/strong\u003e3\/5\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeschmacksprofil: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"background-color: rgba(229,49,70,0.5);\"\u003e\n\u003cli\u003eCandy\u003c\/li\u003e\n\u003cli\u003eErdbeere\u003c\/li\u003e\n\u003cli\u003eTraube\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKakao-Nibs\u003c\/li\u003e\n\u003c\/ul\u003e"}