{"title":"Fruity-Modern","description":"","products":[{"product_id":"komal-espresso","title":"Komal, Espresso from India","description":"\u003ch2\u003eCoffee Info\u003c\/h2\u003e\n\u003ctable class=\"km-infos\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTamarind, grapes, quirky and dense\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSirangalli Community, Coorg, Karnataka, India\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSirangalli Community with Komal and Akshay from South India Coffee Company\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSLN 6, SLN 9, Chandragiri\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\u003eNatural anaerobic: fermented for 5 days in sealed tanks, dried for 7 to 10 days in controlled temperature environment, then two months of retention before hulling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSource\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVia This Side Up, Netherlands\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003eAll our coffees are sold as whole beans.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eSensory Profile\u003c\/h2\u003e\n\u003cstyle\u003e\n.km-sensorik { --km-green:#97BF29; --km-beige:#F8F0EA; --km-light:#CFF19A; --km-red:#E46641; --km-black:#000;\n  font-family:'Assistant',sans-serif; background:var(--km-beige); border-radius:8px; padding:24px 20px 20px; margin:16px 0 24px; box-sizing:border-box; }\n.km-sensorik * { box-sizing:border-box; }\n.km-sensorik .ks-grid { display:grid; grid-template-columns:1fr 1fr; gap:24px 32px; }\n.km-sensorik .ks-head { font-weight:700; margin:0 0 10px; font-size:0.95em; }\n.km-sensorik .ks-legend-note { font-size:0.8em; margin:-6px 0 10px; opacity:0.75; }\n.km-sensorik .ks-scale { display:grid; grid-template-columns:130px 1fr 18px; gap:6px 10px; align-items:center; font-size:0.92em; }\n.km-sensorik .ks-bar { position:relative; height:10px; background:#fff; border-radius:5px; }\n.km-sensorik .ks-bar i { position:absolute; left:0; top:0; height:100%; background:var(--km-green); border-radius:5px; }\n.km-sensorik .ks-bar b { position:absolute; top:-3px; width:16px; height:16px; margin-left:-8px; border-radius:50%; background:var(--km-black); }\n.km-sensorik .ks-val { font-size:0.85em; text-align:right; }\n.km-sensorik .ks-text { font-size:0.92em; margin:10px 0 0; }\n.km-sensorik table.ks-body { width:100%; border-collapse:collapse; margin:8px 0 0; font-size:0.9em; background:#fff; border-radius:6px; overflow:hidden; }\n.km-sensorik table.ks-body th, .km-sensorik table.ks-body td { padding:6px 8px; text-align:center; border:1px solid var(--km-beige); }\n.km-sensorik table.ks-body th { font-weight:700; }\n.km-sensorik table.ks-body td.km-hit { background:var(--km-black); color:var(--km-green); font-weight:700; }\n.km-sensorik .ks-balance { display:flex; align-items:center; gap:16px; margin:10px 0 0; }\n.km-sensorik .ks-donut { width:80px; height:80px; border-radius:50%; flex-shrink:0;\n  background:conic-gradient(var(--km-green) 0 var(--p-saeure), #D9A6E0 var(--p-saeure) 100%); }\n.km-sensorik .ks-donut::after { content:\"\"; display:block; width:46px; height:46px; margin:17px; border-radius:50%; background:var(--km-beige); }\n.km-sensorik .ks-donut-legend { font-size:0.88em; line-height:1.5; }\n.km-sensorik .ks-donut-legend i { display:inline-block; width:10px; height:10px; border-radius:2px; margin-right:6px; }\n@media (max-width:600px){ .km-sensorik .ks-grid { grid-template-columns:1fr; } .km-sensorik .ks-scale { grid-template-columns:110px 1fr 18px; } }\n\u003c\/style\u003e\n\u003cdiv class=\"km-sensorik\"\u003e\n\u003cdiv class=\"ks-grid\"\u003e\n\u003cdiv\u003e\n\u003cp class=\"ks-head\"\u003eFlavor Notes\u003c\/p\u003e\n\u003cp class=\"ks-legend-note\"\u003e1 subtle · 3 medium · 5 pronounced\u003c\/p\u003e\n\u003cdiv class=\"ks-scale\"\u003e\n\u003cspan\u003efruity\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e \u003cspan\u003eberry\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 80%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 80%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e4\u003c\/span\u003e \u003cspan\u003efloral\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 40%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 40%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e2\u003c\/span\u003e \u003cspan\u003enutty-chocolatey\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 60%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 60%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e3\u003c\/span\u003e \u003cspan\u003espicy\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 20%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 20%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e1\u003c\/span\u003e \u003cspan\u003eFermentation notes\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"ks-text\"\u003eExtremely versatile and multi-layered coffee. From red grapes through sweet passion fruit to various forest berries and pralines, we can find it all.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"ks-head\"\u003eBody and Aftertaste\u003c\/p\u003e\n\u003cdiv class=\"ks-scale\"\u003e\n\u003cspan\u003eMouthfeel \/ Texture\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e \u003cspan\u003eAftertaste\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e \u003cspan\u003eWeight\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 60%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 60%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e3\u003c\/span\u003e\n\u003c\/div\u003e\n\u003ctable class=\"ks-body\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003elight\u003c\/th\u003e\n\u003cth\u003emedium\u003c\/th\u003e\n\u003cth\u003eheavy\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003esilky\u003c\/td\u003e\n\u003ctd\u003esoft\u003c\/td\u003e\n\u003ctd class=\"km-hit\"\u003evelvety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003etea-like\u003c\/td\u003e\n\u003ctd class=\"km-hit\"\u003eround\u003c\/td\u003e\n\u003ctd\u003efull-bodied\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003edelicate\u003c\/td\u003e\n\u003ctd class=\"km-hit\"\u003ecreamy\u003c\/td\u003e\n\u003ctd class=\"km-hit\"\u003edense\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"ks-text\"\u003eEndlessly long aftertaste of praline, sweet passion fruit, tropical fruits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"ks-head\"\u003eBalance\u003c\/p\u003e\n\u003cdiv class=\"ks-scale\"\u003e\n\u003cspan\u003eAcidity: Intensity\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e \u003cspan\u003eAcidity: Complexity\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e \u003cspan\u003eBitterness\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 20%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 20%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e1\u003c\/span\u003e \u003cspan\u003eSweetness\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ks-balance\"\u003e\n\u003cdiv class=\"ks-donut\" style=\"--p-saeure: 50%;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"ks-donut-legend\"\u003e\n\u003ci style=\"background: #97BF29;\"\u003e\u003c\/i\u003eAcidity 50 %\u003cbr\u003e\u003ci style=\"background: #D9A6E0;\"\u003e\u003c\/i\u003eSweetness 50 %\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle\u003e\n.km-rezept details{border:1px solid #e5ddd7;border-radius:8px;margin:0 0 10px;padding:0 16px;background:#fff}\n.km-rezept summary{cursor:pointer;padding:12px 0;font-weight:700;list-style:none;display:flex;justify-content:space-between;align-items:center}\n.km-rezept summary::-webkit-details-marker{display:none}\n.km-rezept summary::after{content:\"+\";font-size:1.3em;color:#97BF29}\n.km-rezept details[open] summary::after{content:\"–\"}\n.km-rezept details p{margin:0 0 12px}\n.km-code{font-family:monospace;background:#F8F0EA;padding:2px 6px;border-radius:4px}\n.km-links{list-style:none;padding:0;margin:0;display:grid;gap:10px}\n.km-links li{background:#F8F0EA;border-radius:8px;padding:12px 16px}\n.km-links a{font-weight:700;color:#000}\n.km-links span{display:block;font-size:0.92em}\n.km-infos td{padding:7px 10px;border-bottom:1px solid #eee;vertical-align:top}\n\u003c\/style\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_Komal_-_Icons.webp\" alt=\"Recipe Komal: 20 g, 42 g, 27 to 30 seconds\"\u003e\u003c\/p\u003e\n\u003cp\u003eWhat a powerhouse! According to Nadja, this year's harvest of this coffee is so balanced, harmonious, and round that you can almost brew it however you want. Definitely try many different recipes, because the coffee shows a different facet each time, thus revealing its extreme complexity. Attention: the coffee demands, like other heavily processed coffees, a finer \u003ca href=\"https:\/\/kaffeemacher.ch\/blogs\/kaffeewissen\/mein-mahlgrad\"\u003egrind\u003c\/a\u003e. If last year's harvest was a roaring lion, Komal has tamed it this year. The coffee still shows its boozy character if you want it to. Michel even thought the first shot at 14 seconds was already good.\u003c\/p\u003e\n\u003cdiv class=\"km-rezept\"\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003ePortafilter, 9 bar (Vibration Pump)\u003c\/summary\u003e\n\u003cp\u003eFor the standard 9-bar profile, we used a brew ratio of 1:2.1 and 29 seconds and are thrilled: sweet passion fruit, tropical fruits, extremely elegant and dense, very graceful and complex. Not sour, not bitter, not dusty. Basics: \u003ca href=\"https:\/\/kaffeemacher.ch\/blogs\/kaffeewissen\/espresso-zubereiten\"\u003eHow to make espresso\u003c\/a\u003e. Maro code: \u003cspan class=\"km-code\"\u003eHTTRNBL\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; width: 100%; margin: 8px 0 14px;\"\u003e\u003ciframe src=\"https:\/\/shot-embed.maro.coffee\/km\/HTTRNBL\" title=\"Maro Profile Komal, 9 bar: Pressure, Flow and Weight\" style=\"width: 100%; height: 420px; border: 0; border-radius: 8px;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003ePortafilter, Long Pull\u003c\/summary\u003e\n\u003cp\u003eIf you prefer the more modern version of an espresso, you can pull the coffee with the same brew ratio of 1:2.1 for 50 to 54 seconds and will be rewarded with a wealth of flavors. The coffee now has plenty of room to unfold. The cup thereby appears lighter and softer. Nadja really likes this, Michel prefers it less. Maro code: \u003cspan class=\"km-code\"\u003eANAWEHZ\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; width: 100%; margin: 8px 0 14px;\"\u003e\u003ciframe src=\"https:\/\/shot-embed.maro.coffee\/km\/ANAWEHZ\" title=\"Maro Profile Komal, Long Pull\" style=\"width: 100%; height: 420px; border: 0; border-radius: 8px;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003ePortafilter, Rotary Pump\u003c\/summary\u003e\n\u003cp\u003eSame recipe as the 9-bar profile, just 3 to 5 seconds shorter. The rotary pump builds pressure immediately, so the espresso runs faster.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003ePressure Profile (Maro)\u003c\/summary\u003e\n\u003cp\u003eFor the pressure profile, we reduce pressure from the main brew and counter that with slightly increased brew temperature. That means: instead of 93 °C, we take 94 °C and can thus extract the same amount despite lower pressure, but more gently, so to speak. With 20 g in and 42 g out at 29 seconds and complete \u003ca href=\"https:\/\/kaffeemacher.ch\/blogs\/kaffeewissen\/vorbruehung-espresso\"\u003epuck blooming\u003c\/a\u003e after eight seconds (3.5 bar), then up to just 7.5 bar, we're floating on cloud nine: this cup is incredibly soft, balanced, structured with extreme sweetness and super juicy acidity. Maro code: \u003cspan class=\"km-code\"\u003ePBJUARV\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; width: 100%; margin: 8px 0 14px;\"\u003e\u003ciframe src=\"https:\/\/shot-embed.maro.coffee\/km\/PBJUARV\" title=\"Maro Profile Komal, Pressure Profile\" style=\"width: 100%; height: 420px; border: 0; border-radius: 8px;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/kaffeemacher.ch\/blogs\/kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\"\u003eWater\u003c\/a\u003e:\u003c\/strong\u003e Total hardness 5 °dH, Alkalinity 3 °dH · \u003cstrong\u003eMachine:\u003c\/strong\u003e Maro Model 1, 93 °C · \u003cstrong\u003eGrinder:\u003c\/strong\u003e Eureka Single Dose Pro\u003c\/p\u003e\n\u003ch2\u003eWhy Does This Coffee Taste the Way It Does?\u003c\/h2\u003e\n\u003cp\u003eAfter manual harvesting, the cherries are sorted and fermented in a sealed tank for 5 days. This enables more precise control of the process and greater consistency and clarity in the cup. An extended fermentation time deepens the flavor complexity and also ensures complete breakdown of the fruit flesh (mucilage) of the coffee beans. Komal controls this post-harvest process precisely by adding a custom-designed yeast. Afterward, the whole cherries are dried for 7 to 10 days in a controlled temperature environment. Before hulling, the cherries rest for two more months to slow the water activity in the bean and gain more stability in the character of the green coffee over an extended period.\u003c\/p\u003e\n\u003ch2\u003eWhy We Chose This Coffee\u003c\/h2\u003e\n\u003cp\u003eIn March 2026, Nadja visited Akshay and Komal together with Lennart from \"Good Middle Man\" This Side Up. \"We were immediately on the same wavelength,\" says Nadja, who is thrilled by their work and research in the field of coffee species. With their South India Coffee Company, the two function much like our Claudia in Nicaragua with her company BridAzul. They process the cherries of selected farmers from the surrounding area, invest in regenerative agriculture, and thus work against poverty and rural depopulation in and from the region. All their practical know-how also flows into scientific work. We handle the purchase through Lennart and his company This Side Up, an importer from the Netherlands who not only promises transparency but backs up every lot with open prices.\u003c\/p\u003e\n\u003ch2\u003eHow We Roast This Coffee\u003c\/h2\u003e\n\u003cp\u003eWe decided to roast the coffee light because this green coffee brings plenty of texture on its own, which is further emphasized by its post-harvest process. Thus we can roast with confidence \"edgy\" and focus on the acidity and the aromatics. Batch size, times and temperatures are shown in the curve.\u003c\/p\u003e\n\u003cstyle\u003e\n.roastchart{--km-green:#97BF29;--km-beige:#F8F0EA;--km-light-green:#CFF19A;--km-red:#E46641;--km-black:#000000;font-family:'Assistant',sans-serif;font-size:16px;line-height:1.6;color:var(--km-black);background:var(--km-beige);border-radius:8px;padding:24px 20px 18px;margin:32px 0;box-sizing:border-box}\n.roastchart *{box-sizing:border-box}\n.roastchart .rc-head{font-weight:700;font-size:1.05em;margin:0 0 16px;line-height:1.35}\n.roastchart .rc-sub{font-weight:400;color:#666;font-size:0.88em}\n.roastchart .rk-facts{display:flex;flex-wrap:wrap;gap:2px;border-radius:6px;overflow:hidden;margin-bottom:18px}\n.roastchart .rk-fact{flex:1 1 0;min-width:120px;background:var(--km-black);padding:14px 8px;text-align:center}\n.roastchart .rk-val{display:block;font-size:1.25em;font-weight:700;color:var(--km-green);line-height:1.1}\n.roastchart .rk-lab{display:block;font-size:0.75em;color:#aaa;margin-top:4px}\n.roastchart .rk-svg{display:block;width:100%;height:auto}\n.roastchart .rk-svg text{font-family:'Assistant',sans-serif;fill:#333}\n.roastchart .rk-tick{font-size:18px}\n.roastchart .rk-tick-ror{fill:#6d8c1e}\n.roastchart .rk-axis{font-size:19px;font-weight:700}\n.roastchart .rk-axis-ror{fill:#6d8c1e}\n.roastchart .rk-marker{font-size:17px;font-weight:700;fill:var(--km-red)}\n.roastchart .rk-marker-sub{font-size:15px;font-weight:400;fill:#a05138}\n.roastchart .rk-zone{font-size:15px;font-weight:700;fill:#5f7d16}\n.roastchart .rk-legend{display:flex;flex-wrap:wrap;gap:8px 20px;margin-top:12px;font-size:0.85em;color:#555}\n.roastchart .rk-legend span{display:inline-flex;align-items:center;gap:7px}\n.roastchart .rk-key{width:18px;height:4px;border-radius:2px;flex-shrink:0}\n.roastchart .rk-key.zone{height:12px;width:14px;border-radius:3px}\n.roastchart .rk-key.dash{height:0;border-top:3px dashed var(--km-red);border-radius:0}\n.roastchart .rk-note{color:#666;font-size:0.85em;margin:10px 0 0}\n@media (max-width:620px){.roastchart .rk-fact{flex:1 1 calc(50% - 2px)}.roastchart{padding:18px 14px 14px}.roastchart .rk-tick{font-size:23px}.roastchart .rk-marker{font-size:22px}.roastchart .rk-marker-sub,.roastchart .rk-zone{font-size:19px}.roastchart .rk-axis{display:none}}\n\u003c\/style\u003e\n\u003cdiv class=\"roastchart\"\u003e\n\u003cdiv class=\"rc-head\"\u003eRoast Curve: Komal\u003cspan class=\"rc-sub\"\u003e\u003cbr\u003eGiesen W30A 2021 · Batch 20 kg · August 5, 2026\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-facts\"\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e184.5 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eStart Temperature\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e191.4 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eEnd Temperature\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e11:41\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eRoast Time\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e1:09\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eDevelopment Time\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e9.8 %\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eRatio (DTR)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csvg class=\"rk-svg\" viewbox=\"0 0 760 430\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" role=\"img\"\u003e\n  \u003crect x=\"74\" y=\"22\" width=\"622\" height=\"356\" fill=\"#FFFFFF\"\u003e\u003c\/rect\u003e\n  \u003crect x=\"634.8\" y=\"22\" width=\"61.2\" height=\"356\" fill=\"#CFF19A\" opacity=\"0.55\"\u003e\u003c\/rect\u003e\n  \u003cline x1=\"74\" y1=\"378.0\" x2=\"696\" y2=\"378.0\" 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fill=\"#000000\"\u003e\u003c\/circle\u003e\n  \u003ctext class=\"rk-axis\" x=\"16\" y=\"200.0\" text-anchor=\"middle\" transform=\"rotate(-90 16 200.0)\"\u003eTemperature °C\u003c\/text\u003e\n  \u003ctext class=\"rk-axis rk-axis-ror\" x=\"744\" y=\"200.0\" text-anchor=\"middle\" transform=\"rotate(90 744 200.0)\"\u003eRoR °C\/min\u003c\/text\u003e\n  \u003ctext class=\"rk-axis\" x=\"385.0\" y=\"422\" text-anchor=\"middle\"\u003eTime\u003c\/text\u003e\n  \u003c\/svg\u003e\n\u003cdiv class=\"rk-legend\"\u003e\n\u003cspan\u003e\u003ci class=\"rk-key\" style=\"background: #000;\"\u003e\u003c\/i\u003eBean Temperature °C (left axis)\u003c\/span\u003e \u003cspan\u003e\u003ci class=\"rk-key\" style=\"background: #97BF29;\"\u003e\u003c\/i\u003eRate of Rise °C\/min (right axis)\u003c\/span\u003e \u003cspan\u003e\u003ci class=\"rk-key zone\" style=\"background: #CFF19A;\"\u003e\u003c\/i\u003eDevelopment Time from First Crack\u003c\/span\u003e \u003cspan\u003e\u003ci class=\"rk-key dash\"\u003e\u003c\/i\u003eFirst Crack\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"rk-note\"\u003e1st crack at 15% · Roast: Raul.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMore on This Topic\u003c\/h2\u003e\n\u003cul class=\"km-links\"\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/kaffeemacher.ch\/blogs\/kaffeewissen\/kaffee-fermentation\"\u003eCoffee and Fermentation\u003c\/a\u003e\u003cspan\u003eWhat happens in 60 hours in a sealed tank and why yeast makes the process controllable.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/kaffeemacher.ch\/blogs\/kaffeewissen\/espresso-sauer\"\u003eEspresso is Sour? What to Do\u003c\/a\u003e\u003cspan\u003eWhen Komal's acidity is too loud: the three controls that help.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/kaffeemacher.ch\/blogs\/kaffeewissen\/vorbruehung-espresso\"\u003ePre-Infusion in Espresso\u003c\/a\u003e\u003cspan\u003eWhy eight seconds of puck blooming in the pressure profile is no accident.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAlso Available via Coffee Letter\u003c\/h2\u003e\n\u003cp\u003eAll our coffees can be ordered via Coffee Letter. It's treated like a regular letter and lands in your mailbox. This reduces shipping for 250 g of coffee from CHF 7.– to CHF 2.50. At checkout, you can choose between Coffee Letter, A-Post, and B-Post options.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":42181076779106,"sku":null,"price":13.9,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Packshot_Komal.webp?v=1787910240"},{"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\u003eBean Origin\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, the coffee evokes a summer morning. It's 6 a.m., the 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've tried several recipes with \u003cstrong\u003epressure and flow profiles\u003c\/strong\u003e and found: this coffee doesn't need them. The two standard 9 bar profiles convince us more than anything we've tried with other methods. A satisfying result for those who can't experiment with flow and pressure anyway.\u003c\/p\u003e\n\u003cp\u003eWith all profiles, we found that shorter drink ratios and extraction times work better for us. They produce a denser, softer, and sweeter cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe standard 9 bar profile (vibration pump)\u003c\/strong\u003e with slow pre-infusion brings out the best in this coffee. At 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 intrusive at all. The coffee has a light bitterness that reminds us of gooseberries, grapefruit, and verjuice (juice from 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 enjoys. With the same drink ratio, we pull the shot two seconds longer to 26-28 seconds. Maro Code: ACMOMJS\u003c\/p\u003e\n\u003ch2\u003eWhy Does This Coffee Taste the Way It Does?\u003c\/h2\u003e\n\u003cp\u003eThe Shyira Washing Station is the officially highest-altitude processing facility in Rwanda. The coffee cherries come from altitudes of up to 2300 m.a.s.l. The optimal weather conditions, soil composition, and altitude create an ideal foundation for exceptional coffees. The complexity and the zesty, lemonade-like acidity likely come from this.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, the cherries are pulped using the traditional \"Ikininba\" method. For this, people stand in fermentation tanks and crush the coffee cherries to remove the mucilage layer—freeing the coffee seeds from the cherry skin and fruit pulp. Almost like the way it's still done in certain wineries today. A process marked 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 Buy 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're sensorily 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 visited the Nyabihu region for the first time two years ago and was immediately impressed by the washing station's altitude and the precision with which work is carried out there.\u003c\/p\u003e\n\u003ch2\u003eHow 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 roasting 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 proportion of development time is 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":"Shyira250g","price":13.9,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/SHYIRA.webp?v=1783673095"},{"product_id":"laconserva-espresso","title":"La Conserva – Espresso from Guatemala","description":"\u003ch2\u003eLa Conserva – Coffee Info\u003c\/h2\u003e\n\u003cdiv dir=\"ltr\" align=\"left\" id=\"docs-internal-guid-ef7e4317-7fff-f2c4-2754-c8ac859b4bdf\"\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol width=\"301.0\"\u003e \u003ccol width=\"301.0\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFlavor:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMandarin, mango, smooth\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOrigin of beans:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLa Conserva Community, Huehuetenango, Guatemala\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProducers:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLa Democracia, Union Cantinil, San Pedro Necta, San Antonio Huista\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVarieties:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBourbon, Caturra, Catuaí, Pache and Catimor\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePost-harvest process:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e12-24 h retention, washed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultivation philosophy:\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTraditional mixed cropping. All producers grow fruit alongside coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2.0\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll our coffees are sold as whole beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2\u003eHow we prepare the coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_La_Conserva_-_Icons.webp?v=1790062046\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe very uniform bean appearance makes it easy to find the right grind size. The grinder is set fairly quickly. However, the coffee then requires precise work to optimally showcase its delicate character. Be sure to let the espresso cool a bit!\u003c\/p\u003e\n\u003cp\u003eFor the standard 9-bar recipe with a vibratory pump, we found the best shot at a drink ratio of 1:2.4, which is rather long for Michel and Nadja. Michel usually prefers shorter drink ratios, but this coffee benefits from the longer one. This allows the elegant flavours to show much better and spread out. We discover new aromas with almost every sip. When hot, lots of mandarin and an almost sparkling acidity. As it cools, notes of light stone fruits, mango and tonic appear, and even something slightly spicy like cardamom. The body has medium intensity and is very smooth. With a rotary pump, we extend the shot by two to three seconds. Maro Code: ALHBRXM\u003c\/p\u003e\n\u003cp\u003eWith the pressure profile, we produced an incredibly balanced espresso. We limited the flow at the beginning to 3 bar, so after 10–11 seconds the cake is fully saturated and the first drops come out. Then up to 9 bar for the next approximately 13 seconds. 20 in, 41 out at 26 seconds (1:2.1). The cup is extremely harmonious – for Nadja too boring, because she really enjoys the slightly sparkling, elegant and subtle acidity that this coffee brings and which is completely integrated in this shot. We also tried other drink ratios, but none really convinced us. For those who love harmony: Maro Code ICYVDRS.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Steckbrief_La_Conserva.webp?v=1790062120\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eThe coffee is grown at altitudes of up to nearly 2,000 m above sea level, which ensures slow ripening of the cherries. The 15 farmers who contribute their coffee to this community blend have grown traditional varieties: 40% Bourbon, 25% Caturra, 20% Catuaí, 10% Pache and 5% Catimor.\u003c\/p\u003e\n\u003cp\u003eThe ripe cherries are pulped after harvest and fermented for 12–24 hours depending on the weather. Then the coffee is processed using the washed method. The result is a coffee with very clear structure, an extremely balanced balance of acidity-sweetness-bitterness and elegant, citric-tropical sweet fruit notes.\u003c\/p\u003e\n\u003ch2\u003eWhy did we buy this coffee?\u003c\/h2\u003e\n\u003cp\u003eA coffee from Guatemala for our orange, seasonal espresso line had been on our list for a while. Through our partners at Caravela Coffee, we've now found this coffee from the highlands of Guatemala. We support a community of four villages, from which 15 producers contribute their coffee. With the help of Caravela Coffee, they have learned a lot about how to process coffee and its impact on quality.\u003c\/p\u003e\n\u003cp\u003eGuatemala has long been on the world map of specialty coffees and is known for clean coffees with plenty of well-structured acidity, citric and bright, sweet flavours like honey and caramel. Classically, the coffee is processed using the washed method, although of course many producers here are experimenting with extended fermentation methods and can thus reposition themselves. Climate change has also made its mark here.\u003c\/p\u003e\n\u003ch2\u003eHow we roast this coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003clink href=\"https:\/\/fonts.googleapis.com\/css2?family=Assistant:wght@400;700\u0026amp;display=swap\" rel=\"stylesheet\"\u003e\u003c\/p\u003e\n\u003cstyle\u003e\n\/* Coffee maker roast curve - independent component.\n   Deliberately scoped to .roastchart instead of .article-wrapper so the\n   block renders correctly even outside an article and when inserted\n   into an existing article doesn't need a second wrapper. *\/\n.roastchart {\n  --km-green:       #97BF29;\n  --km-beige:       #F8F0EA;\n  --km-light-green: #CFF19A;\n  --km-red:         #E46641;\n  --km-black:       #000000;\n  font-family: 'Assistant', sans-serif;\n  font-size: 16px;\n  line-height: 1.6;\n  color: var(--km-black);\n  background: var(--km-beige);\n  border-radius: 8px;\n  padding: 24px 20px 18px;\n  margin: 32px 0;\n  box-sizing: border-box;\n}\n.roastchart * { box-sizing: border-box; }\n.roastchart .rc-head {\n  font-weight: 700;\n  font-size: 1.05em;\n  margin: 0 0 16px;\n  line-height: 1.35;\n}\n.roastchart .rc-sub {\n  font-weight: 400;\n  color: #666;\n  font-size: 0.88em;\n}\n.roastchart .rk-facts {\n  \/* Grid with minmax(0,1fr): the columns are mathematically identical width.\n     Unlike with flexbox, no long text can expand a column,\n     because the lower bound is 0 instead of min-content. *\/\n  display: grid;\n  grid-template-columns: repeat(5, minmax(0, 1fr));\n  gap: 2px;\n  border-radius: 6px;\n  overflow: hidden;\n  margin-bottom: 18px;\n}\n.roastchart .rk-fact {\n  min-width: 0;\n  background: var(--km-black);\n  padding: 14px 6px;\n  text-align: center;\n}\n.roastchart .rk-val, .roastchart .rk-lab {\n  overflow-wrap: break-word;\n  word-wrap: break-word;\n  hyphens: auto;\n}\n.roastchart .rk-val {\n  display: block;\n  font-size: 1.25em;\n  font-weight: 700;\n  color: var(--km-green);\n  line-height: 1.1;\n}\n.roastchart .rk-lab {\n  display: block;\n  font-size: 0.75em;\n  color: #aaa;\n  margin-top: 4px;\n}\n.roastchart .rk-svg {\n  display: block;\n  width: 100%;\n  height: auto;\n}\n.roastchart .rk-svg text {\n  font-family: 'Assistant', sans-serif;\n  fill: #333;\n}\n.roastchart .rk-tick { font-size: 18px; }\n.roastchart .rk-tick-ror { fill: #6d8c1e; }\n.roastchart .rk-axis { font-size: 19px; font-weight: 700; }\n.roastchart .rk-axis-ror { fill: #6d8c1e; }\n.roastchart .rk-marker { font-size: 17px; font-weight: 700; fill: var(--km-red); }\n.roastchart .rk-marker-sub { font-size: 15px; font-weight: 400; fill: #a05138; }\n.roastchart .rk-zone { font-size: 15px; font-weight: 700; fill: #5f7d16; }\n.roastchart .rk-legend {\n  display: flex;\n  flex-wrap: wrap;\n  gap: 8px 20px;\n  margin-top: 12px;\n  font-size: 0.85em;\n  color: #555;\n}\n.roastchart .rk-legend span {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n}\n.roastchart .rk-key {\n  width: 18px;\n  height: 4px;\n  border-radius: 2px;\n  flex-shrink: 0;\n}\n.roastchart .rk-key.zone { height: 12px; width: 14px; border-radius: 3px; }\n.roastchart .rk-key.dash {\n  height: 0;\n  border-top: 3px dashed var(--km-red);\n  border-radius: 0;\n}\n.roastchart .rk-note {\n  color: #666;\n  font-size: 0.85em;\n  margin: 10px 0 0;\n}\n@media (max-width: 620px) {\n  .roastchart .rk-facts { grid-template-columns: repeat(2, minmax(0, 1fr)); }\n  \/* With two columns, the fifth tile is left alone - it takes the\n     full width instead of leaving a gap. *\/\n  .roastchart .rk-fact:last-child { grid-column: 1 \/ -1; }\n  .roastchart { padding: 18px 14px 14px; }\n  \/* On narrow displays the SVG shrinks - counteract with larger text.\n     The axis labels give way to the larger text, the units appear\n     instead in the legend. *\/\n  .roastchart .rk-tick { font-size: 23px; }\n  .roastchart .rk-marker { font-size: 22px; }\n  .roastchart .rk-marker-sub, .roastchart .rk-zone { font-size: 19px; }\n  .roastchart .rk-axis { display: none; }\n}\n\u003c\/style\u003e\n\u003cdiv class=\"roastchart\"\u003e\n\u003cdiv class=\"rc-head\"\u003eRoast Curve: La Conserva\u003cspan class=\"rc-sub\"\u003e\u003cbr\u003eGiesen W30A 2021 · Batch 20 kg · August 26, 2026\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-facts\"\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e187.1 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eStart temperature\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e190 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eEnd temperature\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e11:37\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eRoast time\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e1:11\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eDevelopment time\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e10.2 %\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eRatio (DTR)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csvg class=\"rk-svg\" viewbox=\"0 0 760 430\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" role=\"img\"\u003e\n  \u003crect x=\"74\" y=\"22\" width=\"622\" height=\"356\" fill=\"#FFFFFF\"\u003e\u003c\/rect\u003e\n  \u003crect x=\"632.6\" y=\"22\" width=\"63.4\" height=\"356\" fill=\"#CFF19A\" opacity=\"0.55\"\u003e\u003c\/rect\u003e\n  \u003cline x1=\"74\" y1=\"378.0\" x2=\"696\" y2=\"378.0\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"384.0\" text-anchor=\"end\"\u003e0\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"342.4\" x2=\"696\" y2=\"342.4\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"348.4\" text-anchor=\"end\"\u003e20\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"306.8\" x2=\"696\" y2=\"306.8\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"312.8\" text-anchor=\"end\"\u003e40\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"271.2\" x2=\"696\" y2=\"271.2\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"277.2\" text-anchor=\"end\"\u003e60\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"235.6\" x2=\"696\" y2=\"235.6\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"241.6\" text-anchor=\"end\"\u003e80\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"200.0\" x2=\"696\" y2=\"200.0\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"206.0\" text-anchor=\"end\"\u003e100\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"164.4\" x2=\"696\" y2=\"164.4\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"170.4\" text-anchor=\"end\"\u003e120\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"128.8\" x2=\"696\" y2=\"128.8\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"134.8\" text-anchor=\"end\"\u003e140\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"93.2\" x2=\"696\" y2=\"93.2\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"99.2\" text-anchor=\"end\"\u003e160\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"57.6\" x2=\"696\" y2=\"57.6\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"63.6\" text-anchor=\"end\"\u003e180\u003c\/text\u003e\n  \u003cline x1=\"74\" y1=\"22.0\" x2=\"696\" y2=\"22.0\" stroke=\"#ddd4ce\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"66\" y=\"28.0\" text-anchor=\"end\"\u003e200\u003c\/text\u003e\n  \u003ctext class=\"rk-tick rk-tick-ror\" x=\"704\" y=\"295.0\" text-anchor=\"start\"\u003e5\u003c\/text\u003e\n  \u003ctext class=\"rk-tick rk-tick-ror\" x=\"704\" y=\"206.0\" text-anchor=\"start\"\u003e10\u003c\/text\u003e\n  \u003ctext class=\"rk-tick rk-tick-ror\" x=\"704\" y=\"117.0\" text-anchor=\"start\"\u003e15\u003c\/text\u003e\n  \u003ctext class=\"rk-tick rk-tick-ror\" x=\"704\" y=\"28.0\" text-anchor=\"start\"\u003e20\u003c\/text\u003e\n  \u003cline x1=\"74.0\" y1=\"22\" x2=\"74.0\" y2=\"378\" stroke=\"#ece5e0\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"74.0\" y=\"400\" text-anchor=\"middle\"\u003e0:00\u003c\/text\u003e\n  \u003cline x1=\"181.1\" y1=\"22\" x2=\"181.1\" y2=\"378\" stroke=\"#ece5e0\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"181.1\" y=\"400\" text-anchor=\"middle\"\u003e2:00\u003c\/text\u003e\n  \u003cline x1=\"288.2\" y1=\"22\" x2=\"288.2\" y2=\"378\" stroke=\"#ece5e0\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"288.2\" y=\"400\" text-anchor=\"middle\"\u003e4:00\u003c\/text\u003e\n  \u003cline x1=\"395.3\" y1=\"22\" x2=\"395.3\" y2=\"378\" stroke=\"#ece5e0\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"395.3\" y=\"400\" text-anchor=\"middle\"\u003e6:00\u003c\/text\u003e\n  \u003cline x1=\"502.4\" y1=\"22\" x2=\"502.4\" y2=\"378\" stroke=\"#ece5e0\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"502.4\" y=\"400\" text-anchor=\"middle\"\u003e8:00\u003c\/text\u003e\n  \u003cline x1=\"609.4\" y1=\"22\" x2=\"609.4\" y2=\"378\" stroke=\"#ece5e0\" stroke-width=\"1\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-tick\" x=\"609.4\" y=\"400\" text-anchor=\"middle\"\u003e10:00\u003c\/text\u003e\n  \u003crect x=\"74\" y=\"22\" width=\"622\" height=\"356\" fill=\"none\" stroke=\"#ddd4ce\" stroke-width=\"1.5\"\u003e\u003c\/rect\u003e\n  \u003cline x1=\"632.6\" y1=\"22\" x2=\"632.6\" y2=\"378\" stroke=\"#E46641\" stroke-width=\"2\" stroke-dasharray=\"5 4\"\u003e\u003c\/line\u003e\n  \u003ctext class=\"rk-marker\" x=\"624.6\" y=\"42\" text-anchor=\"end\"\u003eFirst Crack\u003c\/text\u003e\n  \u003ctext class=\"rk-marker rk-marker-sub\" x=\"624.6\" y=\"62\" text-anchor=\"end\"\u003e184.7 °C · 10:26\u003c\/text\u003e\n  \u003ctext class=\"rk-zone\" x=\"686.0\" y=\"364\" text-anchor=\"end\"\u003eDevelopment 1:11 · 10.2 %\u003c\/text\u003e\n  \u003cpolyline class=\"rk-line-ror\" points=\"156.1,121.0 157.0,118.6 157.9,116.3 158.8,114.3 159.7,112.5 160.6,110.9 161.5,109.4 162.3,108.1 163.2,106.9 164.1,105.9 165.0,104.9 165.9,104.1 166.8,103.5 167.7,102.9 168.6,102.5 169.5,102.0 170.4,101.8 171.3,101.7 172.2,101.7 173.1,101.8 173.9,101.8 174.8,102.0 175.7,102.1 176.6,102.4 177.5,102.5 178.4,102.8 179.3,103.1 180.2,103.6 181.1,103.9 182.0,104.4 182.9,104.8 183.8,105.2 184.7,105.7 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682.6,40.5 683.5,40.5 684.4,40.3 685.3,40.3 686.2,40.3 687.1,40.2 688.0,40.2 688.9,40.2 689.8,40.2 690.6,40.2 691.5,40.0 692.4,40.0 693.3,40.0 694.2,39.8 695.1,39.8 696.0,39.8\" fill=\"none\" stroke=\"#000000\" stroke-width=\"3\" stroke-linejoin=\"round\" stroke-linecap=\"round\"\u003e\u003c\/polyline\u003e\n  \u003ccircle cx=\"632.6\" cy=\"49.2\" r=\"6\" fill=\"#FFFFFF\" stroke=\"#E46641\" stroke-width=\"3\"\u003e\u003c\/circle\u003e\n  \u003ccircle cx=\"74.0\" cy=\"45.0\" r=\"5\" fill=\"#000000\"\u003e\u003c\/circle\u003e\n  \u003ccircle cx=\"696.0\" cy=\"39.8\" r=\"5\" fill=\"#000000\"\u003e\u003c\/circle\u003e\n  \u003ctext class=\"rk-axis\" x=\"16\" y=\"200.0\" text-anchor=\"middle\" transform=\"rotate(-90 16 200.0)\"\u003eTemperature °C\u003c\/text\u003e\n  \u003ctext class=\"rk-axis rk-axis-ror\" x=\"744\" y=\"200.0\" text-anchor=\"middle\" transform=\"rotate(90 744 200.0)\"\u003eRoR °C\/min\u003c\/text\u003e\n  \u003ctext class=\"rk-axis\" x=\"385.0\" y=\"422\" text-anchor=\"middle\"\u003eTime\u003c\/text\u003e\n  \u003c\/svg\u003e\n\u003cdiv class=\"rk-legend\"\u003e\n\u003cspan\u003e\u003ci class=\"rk-key\" style=\"background: #000;\"\u003e\u003c\/i\u003eBean temperature °C (left axis)\u003c\/span\u003e \u003cspan\u003e\u003ci class=\"rk-key\" style=\"background: #97BF29;\"\u003e\u003c\/i\u003eRate of Rise °C\/min (right axis)\u003c\/span\u003e \u003cspan\u003e\u003ci class=\"rk-key zone\" style=\"background: #CFF19A;\"\u003e\u003c\/i\u003eDevelopment time from First Crack\u003c\/span\u003e \u003cspan\u003e\u003ci class=\"rk-key dash\"\u003e\u003c\/i\u003eFirst Crack\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"rk-note\"\u003eCharge load 15% · Roasting: Adrian.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eShipping also available via coffee letter\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAll our coffees can be ordered as a coffee letter. It is treated like a regular letter and lands in your mailbox. This reduces postage for 250g coffee from CHF 7. to CHF 2.50. At checkout, you can choose between Coffee Letter, A-Post and B-Post options.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":43314989891682,"sku":null,"price":13.9,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Packshot_Conserva.webp?v=1789656771"},{"product_id":"felix-deutscher-meister-espresso","title":"Felix – Championship Coffee from Colombia","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFelix - Coffee Info\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable style=\"width: 99.9124%; height: 252.755px;\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 30.1781%;\"\u003e \u003ccol style=\"width: 69.5174%;\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFlavor:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003eLemongrass, orange, apricot, floral, velvety\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 55.1915px;\"\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin of Beans:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 55.1915px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eFinca Sinaloa, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003eAna Maria Trujillo\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003eGeisha\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-Harvest Process:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003eAnaerobic fermentation, 3-stage hydro fermentation\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5985px;\"\u003e\n\u003ctd style=\"height: 19.5985px;\"\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 19.5985px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5931px;\"\u003e\n\u003ctd colspan=\"2\" style=\"height: 35.5931px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAll our coffees are sold as whole beans.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow we prepare the coffee: \u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/Felix_Sinaloa.webp?v=1772096451\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a very light espresso roast that also works wonderfully as filter coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs filter coffee, Felix would recommend the following recipe:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Orlin_2025_1.webp?v=1765363756\" alt=\"\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Total hardness 3 \u003c\/span\u003e\u003cspan\u003e°dH , alkalinity 1.5 \u003c\/span\u003e\u003cspan\u003e°dH (more on the topic \u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" title=\"The right coffee water\" href=\"https:\/\/kaffeemacher.de\/blogs\/weiteres-kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\"\u003ecoffee water\u003c\/a\u003e\u003c\/span\u003e)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eGrinder:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003ca title=\"Comandante C40 MK4\" href=\"https:\/\/kaffeemacher.de\/products\/comandante-handmuhle\"\u003e\u003cspan style=\"color: #90a900;\"\u003eComandante\u003c\/span\u003e\u003c\/a\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eDripper:\u003c\/strong\u003e \u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kaffeemacher.de\/products\/hario-v60-filter-glas\" title=\"Hario V60 Glass\"\u003eHario \u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kaffeemacher.de\/products\/hario-v60-filter-glas\" title=\"Hario V60 Glass\"\u003eV60 Glass Filter 02\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFilter Paper:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: #90a900;\"\u003e\u003ca style=\"color: #90a900;\" href=\"https:\/\/kaffeemacher.de\/products\/hario-v60-ersatzfilter\" title=\"Filter Paper\"\u003eHario V60 Paper\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe coffee comes from Ana Maria Trujillo from Finca Sinaloa in Huila, Colombia. In 2025, Ana Maria presented a new highlight in her portfolio: the Geisha variety, refined through an anaerobic hydro-fermented washing process. In this process, the beans are fermented underwater in a closed environment, which intensifies the anaerobic process. The result is a coffee of extraordinary purity with elegant floral notes, vibrant acidity, and balanced sweetness that perfectly showcases the characteristic profile of this variety. This lot reflects the combination of technique, innovation, and passion for Colombian specialty coffee.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy did Felix choose this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAna Maria Trujillo Rojas is a fourth-generation coffee producer who combines tradition, expertise, and innovation. From 2016 to 2024, she worked with various companies in the industry and led quality control processes, the development of fermentation methods, and the design of differentiated sensory profiles. Through this work, she established herself as a leading expert in applied fermentation in the specialty coffee sector.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFelix was convinced by the structure of this coffee. The individual attributes harmonize excellently. The flavors are very present but not overpowering, the acidity is perfectly balanced by the sweetness, and the texture is very elegant and velvety. In the championship, the coffee also needs to work well with milk and in the signature drink. Therefore, there are various criteria that must be considered when selecting a coffee and during roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cb id=\"docs-internal-guid-e41776a1-7fff-df7a-e4cb-706596444e1e\"\u003e\u003c\/b\u003e\u003cbr\u003eHow do we roast this coffee?\u003c\/h2\u003e\n\u003cp\u003eOn our 30-kg Giesen, we chose a batch size of 10 kg and roasted the coffee very light (competition roast). This way, we don't taste any roasting notes in the espresso. The coffee also works well as filter coffee.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"Sinaloa Espresso - 200g","offer_id":50543226781794,"sku":null,"price":19.9,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Packshot_Felix.webp?v=1790262860"}],"url":"https:\/\/kaffeemacher.ch\/en\/collections\/fruity-modern\/espresso.oembed","provider":"Kaffeemacher","version":"1.0","type":"link"}