{"product_id":"dulce-marlen-filterkaffee","title":"Dulce Marlen, Filter","description":"\u003ch1\u003e\u003cem\u003eDulce Marlen - Filter coffee from Honduras\u003c\/em\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee is currently sold out, but it is planned to return with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eDulce Marlen is back - and how. Two years ago, we created our first microlots with our partners at 18Conejo in Honduras, and you loved the coffee as much as we did. Its high sweetness ensures a velvety texture. Integrated into this is a delicate, slightly juicy acidity that lingers into the aftertaste. Notes of almond and panela replace any dessert.\u003c\/i\u003e\u003c\/p\u003e\n\u003ch2\u003eDulce Marlen - Coffee Details\u003c\/h2\u003e\n\u003cp\u003eRoasted for filter, cold brew\u003c\/p\u003e\n\u003cp\u003eOrigin: Honduras, Marcala\u003c\/p\u003e\n\u003cp\u003eProducers: 18 Conejo, Fincas of Dulce Marlen (mother) \u0026amp; Napo (son)\u003c\/p\u003e\n\u003cp\u003eVarieties: \u003cmeta charset=\"utf-8\"\u003eCatuaí \u003c\/p\u003e\n\u003cp\u003ePost-harvest process: Reposa, pulped, fermented, washed\u003c\/p\u003e\n\u003cp\u003eArrived at the roastery: September 2022\u003c\/p\u003e\n\u003ch2\u003eBrewing recommendation: Hario V60 \u003c\/h2\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoffee amount\u003c\/td\u003e\n\u003ctd\u003e17 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal water amount\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e280 grams\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater temperature\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e97 degrees\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrind size\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eSlightly finer than your usual V60 grind\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlooming\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e40 grams (30 seconds)\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrewing time\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e2:30 - 2:40\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePours\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e3 pours (incl. blooming) up to 40g, up to 200g, up to 270, finish pouring at 1:35\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eAfter harvesting, Dulce Marlen puts the cherries into large plastic bags and lets them rest for 42 hours. We call this \u003cem\u003ereposa\u003c\/em\u003e in Nicaragua. The higher temperature and minimal oxygen catalyze the first fermentation, which accents the acidity. Afterwards, she pulps the coffee and puts the beans back into the bags with their sugary pectin layer (\u003cem\u003emiel\u003c\/em\u003e, \u003cem\u003emucilage\u003c\/em\u003e). During this second fermentation, the texture becomes heavier. After 16 hours, the coffee is washed and dried slowly. With a slightly longer development time during roasting, we emphasize the velvety texture and sweet notes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eTell me more about Dulce Marlen\u003c\/h2\u003e\n\u003cp\u003eWe have been visiting our partners at 18 Conejo in Honduras for several years. Flhor Zelaya runs the company, and we named our \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCafé Crème\u003c\/span\u003e after her. We had the pleasure of getting to know Flhor's mother, Dulce Marlen, a clever and determined woman with a great sense of humor. Dulce Marlen grows coffee on her finca, Dulce Luna, according to biodynamic principles. Anyone who has experienced as much as Dulce Marlen deserves their own coffee, which we are delighted to name after her. Napo(leon) is Dulce Marlen's son and contributed coffee for this year's harvest so that we could increase the volume a bit.\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":31963890221154,"sku":"","price":14.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/products\/DulceMarlenPackshot.jpg?v=1671698997","url":"https:\/\/kaffeemacher.ch\/en\/products\/dulce-marlen-filterkaffee","provider":"Kaffeemacher","version":"1.0","type":"link"}