{"title":"Bold \u0026 dark","description":"\u003cp\u003eCoffees with a full body and dark notes. For a robust espresso and milk drinks with a kick.\u003c\/p\u003e","products":[{"product_id":"demeter-camocim-naturgold-espresso","title":"Naturgold Demeter Espresso, Fazenda Camocim Brazil","description":"\u003ch3\u003eNaturgold: Demeter Espresso from Fazenda Camocim, Brazil\u003c\/h3\u003e\n\u003cp\u003eA single-estate espresso made from 100% Arabica, from a single farm. Nutty on the palate, followed by chocolate and caramel, with a fine, well-integrated acidity in the finish. Full body, soft crema, especially nutty in a cappuccino.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe stated aromas are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eSuited to you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou like nutty and chocolatey flavors, with body and without sharp acidity\u003c\/li\u003e\n\u003cli\u003eyou drink mostly with milk, especially cappuccino and latte macchiato\u003c\/li\u003e\n\u003cli\u003eyou value the farming method and want to know which farm your coffee comes from\u003c\/li\u003e\n\u003cli\u003eyou are looking for a calm, balanced espresso for everyday use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot suited to you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eyou are looking for fruity, lively coffees. Then Hochlandblüte or Hochlandjuwel are the better choice\u003c\/li\u003e\n\u003cli\u003eyou are used to a very dark, smoky Italian roast. Then choose Vesuv\u003c\/li\u003e\n\u003cli\u003eyou mainly drink filter coffee. For that Naturharmonie from the same farm is made\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat biodynamic farming means here\u003c\/h3\u003e\n\u003cp\u003eOn Fazenda Camocim the coffee plants are not grown on cleared monoculture areas but in an agroforestry system: embedded in forest cover, under shade trees, with preserved flora and fauna. Closed nutrient cycles and on-site composts replace purchased fertilizers. This is more labor intensive than conventional organic farming and the reason why Demeter coffee is rare.\u003c\/p\u003e\n\n\u003ch3\u003eThe same farm, two roasts\u003c\/h3\u003e\n\u003cp\u003eNaturgold and Naturharmonie both come from Fazenda Camocim. Naturgold is roasted medium-strong for espresso, with more body. Naturharmonie is lighter and intended for filter. Same farm, same farming method, two different cups.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine · \u003cstrong\u003eDose:\u003c\/strong\u003e 17 to 18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2 to 1:2.3, i.e. 18 g into 36 to 40 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 27 to 31 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOutput is given in grams, not milliliters, because the crema distorts the volume. If the espresso runs faster than 27 seconds and tastes thin: grind finer. If it takes longer than 31 seconds and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eCappuccino and Latte Macchiato\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: 36 g espresso to 120 ml milk\u003c\/li\u003e\n\u003cli\u003eLatte Macchiato: 36 g espresso to 200 ml milk\u003c\/li\u003e\n\u003cli\u003eSteam milk to about 60 °C, fine-textured rather than airy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium, temperature medium to high\u003c\/li\u003e\n\u003cli\u003eGrind size fine to medium-fine, depending on the machine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, fill the basket loosely and level, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater up to the safety valve, medium heat, remove from the stove as soon as it hisses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft to moderately hard water. With very hard tap water over 14 °dH the coffee tastes flatter and the nutty note is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and best-before window:\u003c\/strong\u003e The roast date is printed on every bag. After 10 to 14 days of resting sweetness and body are at their best, after that the coffee remains aromatic for about four months. Your bag is filled immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil · Espírito Santo · Region Domingos Martins · Fazenda Camocim.\u003c\/strong\u003e The farm is regarded as a pioneering operation for biodynamic coffee in Brazil and is one of the few Demeter-certified coffee farms worldwide. Traceable back to Fazenda Camocim.\u003c\/p\u003e\n\u003cp\u003eIndividual competition lots from the farm have scored over 90 points in international evaluations. \u003cem\u003eThese ratings apply to individual competition lots, not to our lot. They show the level at which work is done there.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBean:\u003c\/strong\u003e 100% Arabica, single estate from one farm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Blend of traditional Arabica varieties from Fazenda Camocim\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e around 1,200 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming method:\u003c\/strong\u003e agroforestry, biodynamic according to Demeter guidelines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e seasonally available small lot, depending on the harvest year\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e medium-strong\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, certification body DE-ÖKO-007, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eWhat does Demeter mean for coffee?\u003c\/h4\u003e\n\u003cp\u003eDemeter stands for biodynamic agriculture. On Fazenda Camocim this means: cultivation in an agroforestry system under shade trees, closed nutrient cycles, on-site composts instead of purchased fertilizers. The requirements go beyond organic farming, which is why Demeter coffee is rare.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Naturharmonie?\u003c\/h4\u003e\n\u003cp\u003eThe roast, not the farm. Both come from Fazenda Camocim. Naturgold is roasted medium-strong for espresso, with more body. Naturharmonie is lighter and intended for filter.\u003c\/p\u003e\n\u003ch4\u003eDoes Naturgold have acidity?\u003c\/h4\u003e\n\u003cp\u003eA mild, well-integrated one. No sharp peaks, but noticeable. The profile clearly leans toward hazelnut, chocolate and caramel. If you want practically no acidity, Hornisgrinde is the more suitable choice.\u003c\/p\u003e\n\u003ch4\u003eIs Naturgold suitable for cappuccino?\u003c\/h4\u003e\n\u003cp\u003eYes, it is particularly suitable for that. Hazelnut and chocolate support the milk without the espresso disappearing. Cappuccino: 36 g espresso to 120 ml milk.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e17 to 18 g in the double basket, 36 to 40 g in the cup, 27 to 31 seconds, 93 °C. That corresponds to a brew ratio of 1:2 to 1:2.3. Adjust extraction time via grind size, not dose.\u003c\/p\u003e\n\u003ch4\u003eIs Naturgold organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic-certified, certification body DE-ÖKO-007, non-EU agriculture. The green coffee also comes from biodynamic farming according to Demeter guidelines.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee last?\u003c\/h4\u003e\n\u003cp\u003eWe fill your bag immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. Our recommended best-before window is about four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Demeter mean for coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Demeter stands for biodynamic agriculture. On Fazenda Camocim this means: cultivation in an agroforestry system under shade trees, closed nutrient cycles, on-site composts instead of purchased fertilizers. The requirements go beyond organic farming, which is why Demeter coffee is rare.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Naturgold and Naturharmonie?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The roast, not the farm. Both come from Fazenda Camocim. Naturgold is roasted medium-strong for espresso, with more body. Naturharmonie is lighter and intended for filter.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Naturgold have acidity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A mild, well-integrated one. No sharp peaks, but noticeable. The profile clearly leans toward hazelnut, chocolate and caramel. If you want practically no acidity, Hornisgrinde is the more suitable choice.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Naturgold suitable for cappuccino?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, it is particularly suitable for that. Hazelnut and chocolate support the milk without the espresso disappearing. Cappuccino: 36 g espresso to 120 ml milk.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Naturgold?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"17 to 18 g in the double basket, 36 to 40 g in the cup, 27 to 31 seconds, 93 °C. That corresponds to a brew ratio of 1:2 to 1:2.3. Extraction time is adjusted via grind size, not dose.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Naturgold organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic-certified, certification body DE-ÖKO-007, non-EU agriculture. The green coffee also comes from biodynamic farming according to Demeter guidelines.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee last?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We fill your bag immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. The recommended best-before window is about four months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":48686779629833,"sku":"NGLD250","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for French Press (coarse)","offer_id":49112798396681,"sku":"NGLD250-FP","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for filter coffee machine","offer_id":49112798429449,"sku":"NGLD250-FI","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for moka pot","offer_id":49112798462217,"sku":"NGLD250-HK","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"250g \/ Ground for portafilter (fine)","offer_id":49112798494985,"sku":"NGLD250-ST","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Whole bean","offer_id":48686779662601,"sku":"NGLD500","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for French Press (coarse)","offer_id":49112798527753,"sku":"NGLD500-FP","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for filter coffee machine","offer_id":49112798560521,"sku":"NGLD500-FI","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for moka pot","offer_id":49112798593289,"sku":"NGLD500-HK","price":22.9,"currency_code":"EUR","in_stock":false},{"title":"500g \/ Ground for portafilter (fine)","offer_id":49112798626057,"sku":"NGLD500-ST","price":22.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/Naturbohne-Naturgold-Front2_cfb17587-c510-4695-aa46-cbc70db718e3.jpg?v=1740303780"},{"product_id":"bio-espresso-vesuv-kaffeebohnen","title":"Vesuv Organic Espresso Blend, Arabica and Robusta","description":"\u003ch3\u003eVesuv: Organic Espresso Blend, Arabica and Canephora\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIntense. Spicy. Powerful.\u003c\/strong\u003e Vesuv is our darkest espresso. A 50\/50 blend of Arabica and Canephora, roasted in an Italian-inspired dark style, with dense crema and a chocolatey, spicy body.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe flavors mentioned are natural taste associations from origin and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eThe Canephora share is intentional\u003c\/h3\u003e\n\u003cp\u003eFifty percent Canephora, often called Robusta, is not a cost-saving measure for us but a recipe decision. Canephora brings body, a dense and stable crema and a spicy depth that pure Arabica does not provide. That is exactly why Italian bars traditionally work with a high Canephora share.\u003c\/p\u003e\n\u003cp\u003eA factual note: Canephora naturally contains more caffeine than Arabica. Vesuv is therefore our most caffeinated coffee.\u003c\/p\u003e\n\n\u003ch4\u003eSuits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003elike a strong, dark espresso in the Italian style\u003c\/li\u003e\n\u003cli\u003ewant lots of body and a dense crema\u003c\/li\u003e\n\u003cli\u003eprepare espresso, moka or strong milk drinks\u003c\/li\u003e\n\u003cli\u003eare looking for low acidity in your espresso\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoes not suit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eprefer light, fruity specialty coffees. Then Hochlandblüte or Hochlandjuwel are the better choice\u003c\/li\u003e\n\u003cli\u003eprepare filter coffee, V60 or AeroPress. Vesuv is not made for that\u003c\/li\u003e\n\u003cli\u003eare looking for a milder everyday espresso. Then Hornisgrinde or Hausblend N° 1 fit better\u003c\/li\u003e\n\u003cli\u003ewatch your caffeine intake\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine · \u003cstrong\u003eDose:\u003c\/strong\u003e 18 to 20 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2, i.e. 18 g to 36 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 25 to 30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 92 to 93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe temperature is deliberately a little lower than for our lighter roasts. Dark beans release bitter compounds faster, 92 to 93 °C keeps the sweetness in the foreground. The yield is given in grams, not milliliters, because the dense crema greatly distorts the volume.\u003c\/p\u003e\n\u003cp\u003eIf the espresso runs faster than 25 seconds and tastes thin: grind finer. If it takes longer than 30 seconds and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eCappuccino and Flat White\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: 36 g espresso to 120 ml milk\u003c\/li\u003e\n\u003cli\u003eFlat White: 36 g espresso to 150 ml milk\u003c\/li\u003e\n\u003cli\u003eSteam milk to about 60 °C, microfoam rather than airy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium to high, temperature medium\u003c\/li\u003e\n\u003cli\u003eGrind size fine to medium-fine, depending on the machine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, loosely fill and level the filter, do not tamp. The amount depends on the pot size, for a three-cup pot it is about 15 to 18 g\u003c\/li\u003e\n\u003cli\u003eWater to the safety valve, medium heat, remove from the stove as soon as it hisses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideally soft to moderately hard water. With very hard tap water over 14 °dH the espresso tastes flatter and the chocolate note is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and optimal enjoyment window:\u003c\/strong\u003e The roast date is printed on every package. After 10 to 14 days of resting time body and crema are at their best, after that the coffee remains aromatic for about four months. Your bag will be filled only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eVesuv combines green coffees from three growing regions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazil, Cerrado:\u003c\/strong\u003e caramel-chocolate base\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEthiopia, Guji:\u003c\/strong\u003e fine fruit nuances and complexity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndia, Kerala:\u003c\/strong\u003e spicy power and dense body\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 50 % Arabica, 50 % Canephora, both organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Natural and Fully Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e from 800 m, depending on the component\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e September 2025 to January 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e traditional drum roasting, dark, Italian-inspired\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, control body DE-ÖKO-007, Non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eVesuv is EU organic certified. That means cultivation without synthetic chemical pesticides and fertilizers, controlled according to the requirements of the EU organic regulation.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eWhy does Vesuv contain 50 percent Robusta?\u003c\/h4\u003e\n\u003cp\u003eBecause it makes the product. Canephora, colloquially Robusta, brings body, a dense and stable crema and a spicy depth that pure Arabica does not provide. Italian bars traditionally work with a high Canephora share.\u003c\/p\u003e\n\u003ch4\u003eDoes Vesuv have more caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Canephora naturally contains more caffeine than Arabica. Vesuv is our most caffeinated coffee. If you watch your caffeine intake, Hornisgrinde or our decaf Nachtgold are the more suitable choices.\u003c\/p\u003e\n\u003ch4\u003eIs Vesuv suitable for filter coffee?\u003c\/h4\u003e\n\u003cp\u003eNo. Vesuv is a dark espresso roast with a high Canephora share. It becomes bitter in a pour-over, V60 or AeroPress. For filter we recommend Sonnental or Hochlandblüte.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e18 g in the double basket, 36 g in the cup, 25 to 30 seconds, 92 to 93 °C. That corresponds to a 1:2 ratio. The temperature is deliberately lower than for lighter roasts because dark beans release bitter compounds faster.\u003c\/p\u003e\n\u003ch4\u003eHow does Vesuv differ from Hornisgrinde?\u003c\/h4\u003e\n\u003cp\u003eVesuv is darker, stronger, spicier and significantly more caffeinated, with 50 percent Canephora. Hornisgrinde is a pure Arabica from Brazil, medium roasted, sweet and chocolaty. Vesuv is the bar espresso, Hornisgrinde the everyday espresso.\u003c\/p\u003e\n\u003ch4\u003eIs Vesuv organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, control body DE-ÖKO-007, Non-EU agriculture.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eWe fill your bag only immediately before shipping, the roast date is on the package. Recommended resting time: 10 to 14 days. Our recommended enjoyment window is about four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does Vesuv contain 50 percent Robusta?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Because it makes the product. Canephora, colloquially Robusta, brings body, a dense and stable crema and a spicy depth that pure Arabica does not provide. Italian bars traditionally work with a high Canephora share.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Vesuv have more caffeine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Canephora naturally contains more caffeine than Arabica. Vesuv is the most caffeinated coffee in the range. If you watch your caffeine intake, Hornisgrinde or the decaf Nachtgold are better options.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Vesuv suitable for filter coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Vesuv is a dark espresso roast with a high Canephora share. In a pour-over, V60 or AeroPress it becomes bitter. For filter, Sonnental or Hochlandblüte are suitable.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Vesuv?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"18 g in the double basket, 36 g in the cup, 25 to 30 seconds, 92 to 93 degrees Celsius. That corresponds to a Brew Ratio of 1:2. The temperature is deliberately lower than for lighter roasts because dark beans release bitter compounds faster.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Vesuv differ from Hornisgrinde?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Vesuv is darker, stronger, spicier and significantly more caffeinated, with 50 percent Canephora. Hornisgrinde is a pure Arabica from Brazil, medium roasted, sweet and chocolaty. Vesuv is the bar espresso, Hornisgrinde the everyday espresso.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Vesuv organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, control body DE-ÖKO-007, Non-EU agriculture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The bag is filled only immediately before shipping, the roast date is on the package. Recommended resting time: 10 to 14 days. The recommended enjoyment window is about four months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":55998700290313,"sku":"VESU250","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":56911700459785,"sku":"VESU250-ST","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":56911700492553,"sku":"VESU250-HK","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for filter coffee machine","offer_id":56911700525321,"sku":"VESU250-FI","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ground for French Press (coarse)","offer_id":56911700558089,"sku":"VESU250-FP","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Whole bean","offer_id":55998700454153,"sku":"VESU500","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":56911700590857,"sku":"VESU500-ST","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":56911700623625,"sku":"VESU500-HK","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for filter coffee machine","offer_id":56911700656393,"sku":"VESU500-FI","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ground for French Press (coarse)","offer_id":56911700689161,"sku":"VESU500-FP","price":22.4,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56772524933385,"sku":"VESU1000","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":56911700721929,"sku":"VESU1000-ST","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":56911700754697,"sku":"VESU1000-HK","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for filter coffee machine","offer_id":56911700787465,"sku":"VESU1000-FI","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Ground for French Press (coarse)","offer_id":56911700820233,"sku":"VESU1000-FP","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/vesuv_vorne_250g.jpg?v=1773188128"},{"product_id":"aetna-bio-espressobohnen","title":"Ätna Organic Espresso, dark roasted","description":"\u003ch3\u003eÄtna: dark organic espresso in the Southern Italian style\u003c\/h3\u003e\n\u003cp\u003eDark chocolate, nougat and roasted hazelnut. Full, syrupy body, dense hazelnut-brown crema, very low in acidity. An espresso without peaks that works straight and does not disappear in milk.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe listed aromas are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eAlso in automatic machines\u003c\/h3\u003e\n\u003cp\u003eÄtna is dark roasted, but the beans only show a subtle sheen and do not have a pronounced oil film. That makes Ätna suitable for automatic machines as well. Set the grind size fine but not too fine and the strength to medium to high. If you prefer a medium-roasted coffee in an automatic machine, choose Bergkraft, which is developed exactly for that.\u003c\/p\u003e\n\n\u003ch4\u003eSuitable for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ework with a portafilter, an automatic machine or the moka pot\u003c\/li\u003e\n\u003cli\u003elike espresso dark, strong and low in acidity\u003c\/li\u003e\n\u003cli\u003edrink a lot with milk, cappuccino, flat white or latte macchiato\u003c\/li\u003e\n\u003cli\u003ewant a dense crema and full body\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot suitable for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eprefer bright, fruity specialty coffees. Then choose Hochlandblüte or Hochlandjuwel\u003c\/li\u003e\n\u003cli\u003eprepare pour-over, AeroPress or French Press. The roast is too dark for that\u003c\/li\u003e\n\u003cli\u003ewant pure Arabica. Then Hornisgrinde fits better, it is the same Brazilian bean, only roasted lighter and without Canephora\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere the name comes from\u003c\/h3\u003e\n\u003cp\u003eÄtna is named after the Sicilian volcano and for us denotes the roast style, not the origin. The green coffee comes from Brazil and India, and the roasting is done in Germany. The profile is Italian: dark roasted, low in acidity, with a Canephora component for crema and body.\u003c\/p\u003e\n\n\u003ch3\u003eWhy one third Canephora is included\u003c\/h3\u003e\n\u003cp\u003eCanephora, colloquially Robusta, is here part of the recipe and not a cost-cutting measure. The percentage ensures the dense crema, the body and the nutty depth. Southern Italian espresso blends traditionally work with 40 to 50 percent Canephora; with one third Ätna is slightly below that.\u003c\/p\u003e\n\u003cp\u003eThe Canephora comes from Kerala in South India and is grown there from 800 m under shade trees, processed washed. This is different from lowland Robusta of commodity grade and the reason Ätna has depth instead of sharp bitterness.\u003c\/p\u003e\n\u003cp\u003eA factual note: Canephora naturally contains more caffeine than Arabica.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine · \u003cstrong\u003eDose:\u003c\/strong\u003e 17 to 18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2, so 18 g to 36 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 26 to 30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 92 to 93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe temperature is deliberately lower than for lighter roasts because dark beans release bitter compounds faster. Loosen the coffee puck before tamping with a WDT tool. The output is given in grams, not in milliliters, because the dense crema distorts volume.\u003c\/p\u003e\n\u003cp\u003eIf the espresso runs faster than 26 seconds and tastes thin: grind finer. If it takes longer than 30 seconds and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eCappuccino and latte macchiato\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: 36 g espresso to 120 ml milk\u003c\/li\u003e\n\u003cli\u003eLatte Macchiato: 36 g espresso to 200 ml milk\u003c\/li\u003e\n\u003cli\u003eFroth milk to about 60 °C, fine microfoam rather than airy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, loosely fill the basket and level, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater up to the safety valve, medium heat, remove from the stove as soon as it whistles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideally soft to moderately hard water. With very hard tap water the espresso tastes flatter and the chocolate note is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and enjoyment window:\u003c\/strong\u003e The roast date is printed on every pack. After 10 to 14 days of resting the blend is at its peak; fresh from the roast it tastes a bit wilder. After that the coffee remains aromatic for about four months. Your bag will be filled only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil, Matas de Minas, two thirds.\u003c\/strong\u003e Single-varietal Roter Catuai from Legião Fazenda Dutra, a family operation in the third generation. Founded in 1950 by José Dutra Sobrinho on slightly more than one hectare, today over 300 hectares, run by Ednilson and Walter Dutra. Hand-picked, natural processed, sun-dried on patios.\u003c\/p\u003e\n\u003cp\u003eIt is the same green coffee that we also sell as a single origin under the name Hornisgrinde, here only roasted much darker and supplemented with Canephora.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIndia, Kerala, one third.\u003c\/strong\u003e Canephora from South India, cultivated from 800 m under shade trees, washed processed. Provides the dense crema, body and nutty depth without the sharp bitterness of lowland Robusta.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e two thirds Arabica, one third Canephora, both organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety Brazil:\u003c\/strong\u003e Roter Catuai, single-varietal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Natural (Brazil), washed (India)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Brazil 1,250 to 1,400 m, India from 800 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e dark, Southern Italian style, beans subtly glossy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eCan I use Ätna in an automatic machine?\u003c\/h4\u003e\n\u003cp\u003eYes. The beans do not have a pronounced oil film and work in automatic machines as well. Set the grind size fine but not too fine and the strength to medium to high. If you prefer it milder choose Bergkraft, which is medium roasted and developed for automatic machines.\u003c\/p\u003e\n\u003ch4\u003eDoes Ätna have acidity?\u003c\/h4\u003e\n\u003cp\u003eVery little. The dark roast and the Canephora component make the profile round and chocolaty. Every coffee naturally contains acids, in Ätna they barely stand out.\u003c\/p\u003e\n\u003ch4\u003eWhy are the Ätna beans so dark?\u003c\/h4\u003e\n\u003cp\u003eÄtna follows the classic Southern Italian roast profile. The longer, darker roast reduces acidity, develops chocolate and nougat notes and creates the typical dense crema.\u003c\/p\u003e\n\u003ch4\u003eWhat is Canephora?\u003c\/h4\u003e\n\u003cp\u003eThe botanically correct term for Robusta. In Ätna the Canephora comes from Kerala, grows from 800 m under shade trees and is washed processed. This is different from lowland Robusta of commodity grade.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Hornisgrinde?\u003c\/h4\u003e\n\u003cp\u003eThe bean from Brazil is the same: single-varietal Roter Catuai from Fazenda Dutra. Hornisgrinde is a pure Arabica, medium roasted, sweet and chocolaty. Ätna is dark roasted and supplemented with one third Canephora for more body, more crema and more power.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e17 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 92 to 93 °C. That corresponds to 1:2. Adjust time by grind size not by dose.\u003c\/p\u003e\n\u003ch4\u003eIs Ätna organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, non-EU agriculture. Both components come from organic cultivation.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee last?\u003c\/h4\u003e\n\u003cp\u003eWe fill your bag only immediately before shipping, the roast date is printed on the pack. Recommended resting time: 10 to 14 days. Our recommended enjoyment window is about four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Ätna in an automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The beans do not have a pronounced oil film and work in automatic machines as well. Recommended are a fine but not too fine grind size and the strength medium to high. For a milder coffee in automatic machines Bergkraft is suitable, it is medium roasted and developed for that.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Ätna have acidity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. The dark roast and the Canephora component make the profile round and chocolaty. Every coffee naturally contains acids, in Ätna they barely stand out.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why are the Ätna beans so dark?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ätna follows the classic Southern Italian roast profile. The longer, darker roast reduces acidity, develops chocolate and nougat notes and creates the typical dense crema.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Canephora?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The botanically correct term for Robusta. In Ätna the Canephora comes from Kerala, grows from 800 m under shade trees and is washed processed. This is different from lowland Robusta of commodity grade.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Ätna and Hornisgrinde?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The bean from Brazil is the same: single-varietal Roter Catuai from Fazenda Dutra. Hornisgrinde is a pure Arabica, medium roasted, sweet and chocolaty. Ätna is dark roasted and supplemented with one third Canephora, for more body, more crema and more power.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Ätna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"17 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 92 to 93 °C. That corresponds to a brew ratio of 1:2. The extraction time is adjusted by grind size not by dose.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Ätna organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, non-EU agriculture. 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