{"product_id":"el-colibri-espresso","title":"El Colibrí, Espresso","description":"\u003ch1\u003e\u003cem\u003eEl Colibri - Espresso from Peru\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 sold out, but we're planning to bring it back to us with the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eA\u003cspan\u003e \u003c\/span\u003esmooth espresso.\u003cspan\u003e Lemonade in espresso form. Sweet, citrusy, dark berries - t\u003c\/span\u003ehe texture is soft, the acidity is invigorating and well-integrated. For the second time in a row, the Colibri flies to us, a micro-lot from Norcafé, our partners in Peru. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRoasted for\u003c\/strong\u003e espresso, cappuccino, café crème\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eGreen Coffee Info\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eOrigin: Peru, Cajamarca, San Ignacio\u003c\/p\u003e\n\u003cp\u003eProducer: Ylder Lenon Herrera Heredia\u003c\/p\u003e\n\u003cp\u003eVarieties: Caturra, Costa Rica 95\u003c\/p\u003e\n\u003cp\u003ePost-harvest process: pulped, fermented, washed\u003c\/p\u003e\n\u003ch2\u003eTell me more about El Colibrí\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eYlder is president of the still young cooperative \u003cem\u003eNorcafe Peru\u003c\/em\u003e in Jaén. In 2015, he founded the cooperative with the idea of inspiring young people to grow coffee. He sought out partners and found kindred spirits in 100 families. In the following years, more and more young people with good education returned from the city to the countryside, where they see coffee production as a future perspective. It's worth it for them because they can target new, certified and specialty markets. Ylder continues to run his small 1.5-hectare finca and is fully committed to the specialty card. He experiments with different post-harvest processes and wants to turn his finca into a model farm for cooperative members.\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003eWe wanted to know that too - \"Precision, precision, precision.\" So simple. And yet so difficult. Ylder picked the cherries with a small team he's been working with for a long time, pulped them immediately afterwards, and fermented them for 30 hours without water. When fermenting pulped cherries without water, there is a somewhat more intense fermentation than if the coffee were soaking in water. And you can taste it - the sweet, ripe citrus notes are likely supported by the fermentation. The juicy acidity results from the growing conditions. Ylder's farm is very high altitude and cool, so the coffee grows slowly. This is always accompanied by a dark berry note that reminds us of juniper berries.\u003c\/p\u003e\n\u003ch2\u003eWhy did we buy this coffee?\u003c\/h2\u003e\n\u003cp\u003eBecause it's a pleasure to add multiple different coffees from the same partner (Cooperativa Norcafe) to our range. We have a cooperative lot from Norcafe, the filter coffee Cerro Azul, and now for the second time the Colibrí. This gives us and you an insight into a small region and how different and profound coffee can taste.\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eBrewing Recipe\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eWe find a brewing ratio of 1:2.1 in 30-32 seconds very delicious - even though the coffee has a distinct acidity, this brewing ratio is fun because the coffee is also very sweet. The tight brewing ratio also makes the texture very silky. The juniper\/dark berry note follows the sweet-sour, white wine-like opening.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHow do we roast this coffee?\u003c\/h2\u003e\n\u003cp\u003eShort and snappy. 11:20 min, development of 13.5% with a slightly higher end temperature than, for example, the Boa Vista. We reduce energy early in the roast (first adjustment at 2:30 minutes), then gradually lower the temperature, significantly less energy once the first crack \/ development time starts, and maintain some base gas until the end. The coffee roasts almost by itself - el Colibrí is a small lot, the density is uniform and the beans are well sorted. A dream to roast this coffee.\u003c\/p\u003e\n\u003ch2\u003eShipping also available as Coffee Letter\u003c\/h2\u003e\n\u003cp\u003eAll our coffees can be ordered in the form of the Coffee Letter. This reduces shipping for 250g of coffee from CHF 7 to CHF 2. It is treated like a regular letter and arrives in your mailbox. \u003c\/p\u003e\n\u003cp\u003eAt checkout, you can choose between the Coffee Letter, A-Post, and B-Post options.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250 g","offer_id":32122311540834,"sku":"","price":12.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/products\/El_Colibri_web_f_250.png?v=1655969474","url":"https:\/\/kaffeemacher.ch\/en\/products\/el-colibri-espresso","provider":"Kaffeemacher","version":"1.0","type":"link"}