Weihnachts Geschenkbox: Cozy Kaffeezeit

French Press/Kaffeebereiter:

• Mahlgrad: mittel- grob (ca. brauner Zucker Körnung)

Der Kaffee wird "naturtrüb" gebrüht und hat dadurch viel Textur und einen sehr vollen Geschmack.

Bei feinerem Mahlgrad wird der Kaffee etwas kräftiger und tendenziell bitterer, bei gröberem Mahlgrad weniger kräftig und tendenziell etwas Säurebetonter. Finde hier dein Maß je nach Vorliebe.

• Menge: ca. 6,5g pro 100 ml
• Extraktionszeit: ca. 4 Minuten
• Wassertemperatur: ca. 92 °C

Filterkaffee/Chemex:

• Mahlgrad: mittel

Der Kaffee wird stärker gefiltert und hat dadurch eine große "Klarheit" im Geschmack.

Bei feinerem Mahlgrad wird der Kaffee etwas kräftiger und tendenziell bitterer, bei gröberem Mahlgrad weniger kräftig und tendenziell etwas Säurebetonter. Finde hier dein Maß je nach Vorliebe.

• Menge: ca. 12g pro 200 ml
• Extraktionszeit: 3-5 Minuten
• Wassertemperatur: ca. 92 °C

Espresso:

• Mahlgrad: sehr fein (fast Puderzuckerartig)
• Menge: 18 g auf 40-45 ml Wasser
• Extraktionszeit ca. 30 Sekunden
• Wassertemperatur: ca. 94°C

Die Einstellungen können je nach Kaffeemaschine variieren. Oft sind es feinste Änderungen, die im Geschmack viel bewirken können. Probiere hier auf jeden Fall ein wenig aus, bis du deinen perfekten Punkt findest!

Du erkennst das daran, wenn der Kaffee eine natürliche Süße bekommt und sehr balanciert schmeckt. Weder sauer noch bitter und mit einer angenehmen Süße.

Schmeckt dir der Kaffee zu bitter, sollte das Ziel sein, ihn "schneller" durchlaufenzulassen. Dafür den Mahlgrad leicht gröber stellen.

Schmeckt dir der Espresso zu säuerlich, sollte das Ziel sein ihn etwas "langsamer" durchlaufen zu lassen. Dafür den Mahlgrad leicht feiner stellen.

The finca has been in the hands of one family for 5 generations. The farm has always been managed in harmony with nature. The knowledge has been passed down from generation to generation. Currently, “Tio Carlos” (Uncle Carlos) runs the finca. He is on He grew up on the finca and has also learned a lot from the previous generation. He remembers his grandfather in particular with awe: "He is the wisest man I have ever met," says Carlos about his grandfather.

His philosophy is: "You have to understand the cycles. All of agriculture consists of cycles. If you understand the cycles, you can prevent problems like disease."

The cultivation method is based on one of these cycles. On the “La Mejorana” finca, the coffee is planted in an impressive forest of other trees. The many coffee plants stand in the shade of the “Nogales Cafeteros”, which are over 30 m high. The ground is covered by a thick green carpet. Weeds. A little surprising at first.

This is not an everyday occurrence on other fincas in the region. We asked ourselves the question: WHY?

There is a widespread belief that coffee plants must be kept free of other plants in order to maximize production, so that the other plants do not compete with the coffee plants for sunlight and nutrients in the soil.

For this reason, the field is often kept under control with weed killers for time reasons. Not so on the “La Mejorana” finca.

Back to the cycles: Tio Carlos is firmly convinced that his trees provide the coffee with nutrients and do not compete with them. The much larger trees have much deeper roots. They can bring up the nutrients hidden deep in the soil. When the leaves and branches fall from the trees, they are left lying there. They form a carpet of natural fertilizer, fresh nutrients for the coffee plants.

And practice proves him right. No fertilizer has been used here for years and yet the coffee plants are full of juice and fruit:

The result:

Only the best and really ripe cherries are harvested.

Since all the cherries on each tree ripen at different rates over a longer period of time, this involves a lot of work. The trees are walked through every day to ensure that only the really ripe cherries are harvested. This happens countless times throughout the entire harvest period.

The fresh harvest is also prepared daily according to a well-kept family recipe, using the “washed process”.

The result is a high-quality green coffee with the typical Colombian fruity notes.

One of the most important steps on the way from the coffee cherry to the coffee. And therefore a step that we want to pay special attention to. And good things take time.

Our motto “Away from mass production and towards sustainable & artisanal production” is perfectly implemented in the drum roasting process.

In this traditional process, relatively small amounts of coffee are roasted for a long time at relatively low temperatures. This makes it a particularly gentle process. The beans are not only roasted dark on the outside and left raw on the inside. Instead, they are slowly cooked through from the outside to the inside.

This is significantly more complex and less productive than industrial processes, but it has three major advantages:

1. The taste:

The long roasting time means that the beans are roasted evenly and completely. This allows the aromas to develop much more strongly and the complexity is brought out better. This greatly improves the taste.

2. Tolerability.

The long roasting time allows any harmful acids contained in the coffee to be broken down. Chlorogenic acid in coffee is a spoilsport for many people, as it causes stomach problems. Fortunately, this is eliminated in the drum roaster. The coffee is therefore particularly well tolerated, especially by people who are sensitive to chlorogenic acid.

3. Health:

Coffee sometimes has a bad reputation for being bad for your health.
One reason for this is the formation of undesirable by-products during roasting, such as acrylamide . The exact effect has not been researched, but studies have shown that the substance can be carcinogenic.

Gentle roasting at low heat minimizes the formation of such undesirable byproducts.

So you can sit back and really enjoy the coffee.

This coffee is freshly roasted in Hamburg so that the best possible taste reaches your cup.