{"title":"Fruity-Modern","description":"","products":[{"product_id":"donoscar","title":"Don Oscar - Espresso from Colombia","description":"\u003ch2\u003eDon Oscar - Coffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eTaste:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eCassis, sherry, hibiscus, passion fruit, vibrant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eBean origin:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eAratoca, Santander, Colombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eProducer:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eOscar Daza, La Pradera\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eVarieties:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eCastillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003ePost-harvest process:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eDried in the cherry (Natural)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eCultivation philosophy:\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003eOne of the first organic producers in the region\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\u003cstrong\u003eAll our coffees are sold as whole beans.\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/qwzwKZISvHo?si=kKvVNC1ZAEoAPE-h\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003eHow we prepare the coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Don_Oscar_-_Icons.webp?v=1778137630\"\u003e\u003c\/p\u003e\n\u003cp\u003e9 Bar: Maro Code: OIVHKGD\u003c\/p\u003e\n\u003cp\u003eFlow Profile: Maro Code: EGBKYGL\u003c\/p\u003e\n\u003cp\u003eA super exciting natural from Oscar Daza's farm in Santander, where you discover new aromas with almost every sip. The coffee benefits from sufficient degassing (wait at least three weeks, ideally four). With the vibration pump profile, the coffee needs a bit more space (larger drink ratio) than with the flow profile. The coffee shows extreme puck resistance - it blocks at first, then flows very slowly and then quickly, but consistently. The reward for precise work is a cup with balanced structure and extremely complex aromas that invites you to pause and reflect.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe standard 9 bar profile (vibration pump)\u003c\/b\u003e impresses us with a drink ratio of 1:2.2-1:2.3, where we aim for 20 g in and 44 g out in 26-27 seconds. Here you can play more with the drink ratio than with extraction time - the coffee should not be brewed for more than 30 seconds with this profile. This recipe scores with notes of hibiscus, rhubarb, ripe stone fruits, even a hint of violet, and has a vibrant, well-integrated acidity structure. Maro Code: OIVHKGD\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Profil_9bar.webp?v=1778137696\"\u003e\u003c\/p\u003e\n\u003cp\u003eWith the \u003cb\u003eflow profile\u003c\/b\u003e, we approach 30 seconds (29-30 seconds) and prefer a shorter drink ratio of 1:2. In stage 1, we choose a flow rate of 4 ml\/sec and aim for faster pre-wetting of the puck (first drops by 9 sec at the latest), otherwise the coffee loses its harmonic structure. We brew stage 2 at 8.5 bar - we generally feel that 8.5 bar gives us more balanced cups than the standard 9 bar. Here we're rewarded with clear flavors, fresh and complex acidity of passion fruit and red currants, and a very silky body. Maro Code: EGBKYGL\u003c\/p\u003e\n\u003cdiv style=\"width: 1400px; max-width: 100%; margin: 0 auto;\"\u003e\u003ciframe src=\"https:\/\/shot-embed.maro.coffee\/km\/EGBKYGL\" title=\"Shot Chart\" width=\"1400\" height=\"460\" style=\"display: block; width: 1400px; max-width: 100%; height: 460px; border: 0;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Profil_Fluss_Stage_1.webp?v=1778137741\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Maro_Profil_Fluss_Stage_2.webp?v=1778137741\"\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eThe farm sits at an elevation of 1800 meters, where the Castillo variety is grown. The cherries are hand-picked and then stored for 15 hours. This is followed by a 20-hour anaerobic fermentation to enhance the coffee's character.\u003c\/p\u003e\n\u003cp\u003eAfterwards, the coffee is brought to a pre-drying platform for 18 hours, where the dehydration phase begins. It is then taken to mechanical dryers (silos or guardiolas), where it is carefully dried until it reaches an optimal moisture content between 10.8% and 11.5%.\u003c\/p\u003e\n\u003ch2\u003eWhy did we buy this coffee?\u003c\/h2\u003e\n\u003cp\u003eThe enormous variety of flavors, which are not overwhelming but in optimal balance with the acidity, sweetness, and body, blew some of us away. \"The best purple coffee we've ever had,\" as Philipp put it. Oscar Daza's reputation as a highly respected person in the Santander region certainly plays a role. Also because he was the first to finance his own organic certification, which is normally covered by the association. His entrepreneurial spirit drove him to find his own customers and remain free in his decisions.\u003c\/p\u003e\n\u003cp\u003eWe purchased this coffee from Ángel Barrera of Belco, who has strongly shaped the company and opened an export company in Colombia a few years ago for the business. This allows them to stay closer to the coffee's origin and do even more with and for producers.\u003c\/p\u003e\n\u003cp\u003eBelco has set itself the goal of shipping around 90% of all green coffees by sailing freighter by 2030. This coffee also arrived in Le Havre powered by pure wind, where it was then transported further by land.\u003c\/p\u003e\n\u003ch2\u003eHow we roast this coffee\u003c\/h2\u003e\n\u003cp\u003eAs a 20 kg batch on our 30 kg roaster. In 11:40 minutes, we roast the coffee through and develop it for 11% after the first crack. Already halfway through the roasting time, we gradually reduce the energy before completely cutting the gas after 50 seconds in the development time. With this roast, we emphasize the many flavors and the vibrant, but not exaggerated, acidity of passion fruit and red currant.\u003c\/p\u003e\n\u003ch2\u003eShipping also possible via coffee letter\u003c\/h2\u003e\n\u003cp\u003eAll our coffees can be ordered in the form of a coffee letter. It is treated like a regular letter and lands in your mailbox. This reduces the postage for 250g of coffee from 7 to 2.5 francs. At checkout, you can choose between coffee letter, A-Mail, and B-Mail options.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":42862808137826,"sku":null,"price":13.9,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/DonOscar_Packshot.webp?v=1778137510"},{"product_id":"shyira-espresso","title":"Shyira - Espresso from Rwanda","description":"\u003ch2\u003eShyira - Espresso from Rwanda - Coffee Info\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMirabelle, gooseberry, red currant, refreshing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin of beans\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eShyira Washing Station, Nyabihu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmall-scale producers in surrounding communities\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRed Bourbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePost-harvest process\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\u003cstrong\u003eAll our coffees are sold as whole beans.\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow we prepare this coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Shyira_washed_-_Icons.webp?v=1780404430\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eAn accessible, washed coffee from the Shyira Washing Station that impresses with subtle aromatics and silky elegance, without overwhelming you with wild flavors.\u003c\/p\u003e\n\u003cp\u003eFor Nadja, this coffee evokes a summer morning. It's 6 a.m., warmth is already pleasantly noticeable, but the streets are still quiet. Michel sees himself jogging on the beach early in the morning, while life slowly awakens. A light-footed summer coffee, smooth and delicate.\u003c\/p\u003e\n\u003cp\u003eIn the aromatics we find mirabelles, apricots, rooibos tea, red currants, and depending on the recipe, even a hint of pineapple.\u003c\/p\u003e\n\u003cp\u003eWe tried several recipes with \u003cstrong\u003epressure and flow profiles\u003c\/strong\u003e and found: this coffee doesn't need them. Both standard 9 bar profiles convinced us more than anything we experimented with using other methods. A satisfying result for those who can't work with flow and pressure adjustments anyway.\u003c\/p\u003e\n\u003cp\u003eWith all profiles we found that we prefer shorter drink ratios and extraction times. They produce a denser, softer, and sweeter cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe standard 9 bar profile (vibratory pump)\u003c\/strong\u003e and slow pre-wetting bring out the best in this coffee. In 26 seconds and a drink ratio of 1:2.1, we get a sweet, silky soft cup with medium body and acidity that is high but displays itself very elegantly — and therefore doesn't come across as obtrusive at all. The coffee has a light bitterness that reminds us of gooseberries, grapefruit, and verjuice (juice of unripe grapes). Maro Code: PXFGZDE\u003c\/p\u003e\n\u003cp\u003eThis subtle fruity bitterness is even more pronounced with the \u003cstrong\u003erotary pump\u003c\/strong\u003e recipe, which Nadja particularly loves. At the same drink ratio, we pull the shot two seconds longer to 26-28 seconds. Maro Code: ACMOMKS\u003c\/p\u003e\n\u003ch2\u003eWhy does this coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eThe Shyira Washing Station is officially Rwanda's highest-altitude processing facility. The coffee cherries come from altitudes of up to 2,300 m above sea level. The optimal weather conditions, soil composition, and altitude provide an ideal foundation for extraordinary coffees. The complexity and the zesty, lemonade-like acidity likely come from this.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, the cherries are processed using the traditional \"Ikininba\" method. For this, people stand in fermentation tanks and stomp on the coffee cherries to remove the mucilage layer, separating the coffee seeds from the cherry skin and fruit pulp. Much like the way it's still done in certain wineries today. A process characterized by tradition and community.\u003c\/p\u003e\n\u003cp\u003eThe coffee is then fermented for twelve hours before being carefully sorted and dried on drying beds for 30-35 days.\u003c\/p\u003e\n\u003ch2\u003eWhy did we purchase this coffee?\u003c\/h2\u003e\n\u003cp\u003eWe were able to source this coffee through Plotcoffee, who visited the Washing Station for the first time in 2024. We are sensorially very well calibrated with Plotcoffee — we find similar coffees interesting. When David showed up with a sample he'd received from Sebastian at Plotcoffee, it was immediately clear: \"We need this coffee.\" Plotcoffee first visited the Nyabihu region two years ago and was immediately impressed by the high altitude of the Washing Station and the precision with which work is conducted there.\u003c\/p\u003e\n\u003ch2\u003eHow do we roast this coffee?\u003c\/h2\u003e\n\u003cp\u003e\u003cimg\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/roestkurve_shyira_ruanda.webp?v=1780556405\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eWe roast this coffee as a 20kg batch on our 30kg Giesen roaster. With a total roast time of just under 11 minutes and a development time of 1:14 minutes, we bring the coffee into first crack at 09:40 minutes.\u003c\/p\u003e\n\u003cp\u003eThe roast starts at a charge temperature of 188.4°C and ends at 191.8°C. During the first phase, we work with high energy input to guide the coffee stably through the drying phase.\u003c\/p\u003e\n\u003cp\u003eAfter first crack, we gradually reduce the energy and allow the coffee to develop in a controlled manner. The development time accounts for approximately 11.5%.\u003c\/p\u003e\n\u003ch2\u003eShipping also available via coffee letter\u003c\/h2\u003e\n\u003cp\u003eAll our coffees can be ordered in the form of a coffee letter. It's treated like a regular letter and arrives in your mailbox. This reduces postage for 250g of coffee from 7 to 2.50 francs. At checkout, you can choose between coffee letter, priority mail, and standard mail options.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":42985635741794,"sku":null,"price":13.9,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Shyira_Espresso_Packshot.webp?v=1780403984"}],"url":"https:\/\/kaffeemacher.ch\/en\/collections\/fruchtig-modern\/espresso.oembed","provider":"Kaffeemacher","version":"1.0","type":"link"}