{"product_id":"mount-everest","title":"Mount Everest organic espresso blend from five origins","description":"\u003ch3\u003eMount Everest: five origins in one cup\u003c\/h3\u003e\n\u003cp\u003eChocolatey base from Brazil, bright stone fruit from Ethiopia, clear fruit and structure from Honduras, syrupy depth from Indonesia's Gayo, plus crema and body from a small Canephora component from Kerala. Low acidity, full body, multilayered. All five components are EU organic certified.\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\u003ch4\u003eFrom 800 to 2,200 meters\u003c\/h4\u003e\n\u003cp\u003eNo other coffee of ours spans this range. The Ethiopian component from Goyo grows at 2,100 to 2,200 meters and, with a BELCO score of 86, is the highest-rated single lot in our assortment. It is the reason this blend has fruit and not only chocolate. That is why Mount Everest is deliberately medium roasted: a darker roast would destroy exactly that fruit.\u003c\/p\u003e\n\n\u003ch4\u003eWhy we do not give an overall score here\u003c\/h4\u003e\n\u003cp\u003eA cupping score is produced by the standardized tasting of a specific coffee, not by averaging supplier scores. For blends we therefore do not give an overall score. Instead we show the scores of the single components, where available: Brazil 82, Ethiopia 86, both from BELCO. For the Canephora share the Arabica evaluation form would in any case be the wrong metric.\u003c\/p\u003e\n\n\u003ch4\u003eFits you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for an espresso with chocolate and at the same time fruit notes\u003c\/li\u003e\n\u003cli\u003elike to read up on where your coffee comes from, down to the lot number\u003c\/li\u003e\n\u003cli\u003edrink a lot with milk and still want character in the cup\u003c\/li\u003e\n\u003cli\u003ework with an espresso machine (portafilter), automatic machine or moka pot\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoes not fit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for a dark, smoky Italian style. Then take \u003ca href=\"\/en-ro\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e or \u003ca href=\"\/en-ro\/products\/bio-espresso-vesuv-kaffeebohnen\"\u003eVesuv\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ewant pure Arabica. Mount Everest contains 10% Canephora, then take \u003ca href=\"\/en-ro\/products\/hornisgrinde\"\u003eHornisgrinde\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eare looking for a clear single origin with a single profile. Then take \u003ca href=\"\/en-ro\/products\/hochlandblute\"\u003eHochlandblüte\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003emainly brew with pour-over. The blend is not built for that, take \u003ca href=\"\/en-ro\/products\/sonnental\"\u003eSonnental\u003c\/a\u003e or \u003ca href=\"\/en-ro\/products\/naturharmonie\"\u003eNaturharmonie\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eWhich of our blends fits?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMount Everest:\u003c\/strong\u003e medium roasted, five origins, chocolate and fruit, the most complex\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-ro\/products\/aetna-bio-espressobohnen\"\u003eÄtna\u003c\/a\u003e:\u003c\/strong\u003e dark roasted, southern Italian style, maximum crema\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-ro\/products\/bio-espresso-bergkraft-vollautomaten-kaffeebohnen\"\u003eBergkraft\u003c\/a\u003e:\u003c\/strong\u003e medium roasted, dry bean surface, developed for automatic machines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-ro\/products\/bio-espresso-vesuv-kaffeebohnen\"\u003eVesuv\u003c\/a\u003e:\u003c\/strong\u003e dark, highest Canephora share, the most robust\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 17 to 18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2 to 1:2.2, so 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 to 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLoosen the coffee bed before tamping with a WDT tool. 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 with 120 ml milk\u003c\/li\u003e\n\u003cli\u003eLatte Macchiato: 36 g espresso with 200 ml milk\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, grind size fine to medium-fine\u003c\/li\u003e\n\u003cli\u003eAs a medium roast the beans remain largely dry, which is kinder to the grinder\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 filter 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 medium-hard water. With very hard tap water the blend will seem flatter and the fruit notes from Ethiopia will be lost first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and drinking window:\u003c\/strong\u003e The roast date is printed on every bag. After 10 to 14 days of resting the blend is at its peak. 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\u003eThe five components\u003c\/h3\u003e\n\n\u003ch4\u003eBrazil · Matas de Minas · Legião Fazenda Dutra (30 %)\u003c\/h4\u003e\n\u003cp\u003eFamily farm in its third generation, run by Ednilson and Walter Dutra. Founded in the 1950s by José Dutra Sobrinho on a little over one hectare, today over 300 hectares. The same bean we sell as a single origin under the name \u003ca href=\"\/en-ro\/products\/hornisgrinde\"\u003eHornisgrinde\u003c\/a\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoter Catuai, Natural, sun-dried on patios\u003c\/li\u003e\n\u003cli\u003e1,250 to 1,400 m, harvest May to September, manual\u003c\/li\u003e\n\u003cli\u003eLot BTB24BRA381, ICO 002\/1790\/0025, EU organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncoming analysis (BELCO):\u003c\/strong\u003e Density 697 g\/L, moisture content 11.1%, water activity 0.59 aw, screen size 16+, 0 primary defects, 8 secondary defects, score 82\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eEthiopia · Guji · Hambella · Tirtira Goyo (20 %)\u003c\/h4\u003e\n\u003cp\u003eTirtira Goyo is a kebele, that is a community, in the Woreda Hambella. The cherries from around 150 producers from Goyo are processed at the Alaka washing station, operated by the Metad group. Metad works with about 15,000 smallholders in Hambella and Gedeb.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeirloom, washed, dried on raised beds\u003c\/li\u003e\n\u003cli\u003e2,100 to 2,200 m, harvest December to February, manual\u003c\/li\u003e\n\u003cli\u003eLot BTB25ETH171, ICO 010\/0379\/0011A, EU organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncoming analysis (BELCO):\u003c\/strong\u003e Density 720 g\/L, moisture content 9.4%, water activity 0.51 aw, screen size 14+, 0 primary defects, 7 secondary defects, score 86\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eHonduras · La Paz · Santiago de Puringla (20 %)\u003c\/h4\u003e\n\u003cp\u003eThe Cooperativa Mixta de Café Orgánico y Especiales Puringla consists of 76 small producers from 19 villages in the Montecillos mountain range. Santiago de Puringla belongs to the municipalities of the Denominación de Origen Café Marcala. That is regional context, not a lot-specific seal.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIH-90, Parainema, Lempira, Typica, Catimor, Catuaí\u003c\/li\u003e\n\u003cli\u003eWashed, Grade SHG EP, 1,000 to 2,000 m, Crop 2025\/26\u003c\/li\u003e\n\u003cli\u003eLot P11442 via Touton, 8 defects, 69 kg GrainPro, EU organic\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIndonesia · Aceh · Gayo Highlands (20 %)\u003c\/h4\u003e\n\u003cp\u003eThe protected geographical indication \"Kopi Arabika Gayo\" covers the districts Aceh Tengah, Bener Meriah and Gayo Lues. Processing is done using the giling-basah method, also called wet hulling: the parchment is removed while the bean is still moist. That is precisely what shapes the profile with syrupy depth, earthy spice and full body.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGayo-typical Arabica lines, semi-washed, wet-hulled, Grade 1 TP extra clean\u003c\/li\u003e\n\u003cli\u003e900 to 1,700 m, smallholder structures, agroforestry\u003c\/li\u003e\n\u003cli\u003eLot P11487 via Touton, ICO 015\/0826\/0295, EU organic\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eIndia · Kerala (10 %)\u003c\/h4\u003e\n\u003cp\u003eCanephora from South India, grown from 800 meters under shade trees, processed washed. High-altitude cultivation under shade leads to slower ripening, denser beans and less sharp bitterness than lowland Robusta. EU organic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAbout the lab values:\u003c\/strong\u003e The values cited come from the green coffee incoming analyses of our importer BELCO for the respective lots. They refer to the green coffee, not to the finished blend.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Mount Everest organic?\u003c\/h4\u003e\n\u003cp\u003eYes. All five components are EU organic certified. Organic control body DE-ÖKO-022, non-EU agriculture.\u003c\/p\u003e\n\u003ch4\u003eWhy do you not give an SCA score?\u003c\/h4\u003e\n\u003cp\u003eBecause a cupping score is produced by tasting a specific coffee and not by averaging supplier scores. We show the scores of the single components: Brazil 82, Ethiopia 86, both from BELCO.\u003c\/p\u003e\n\u003ch4\u003eWhere does the name come from?\u003c\/h4\u003e\n\u003cp\u003eIt is a fantasy name and refers to the altitude range of the blend from 800 to 2,200 meters. There is no origin relation to Nepal or Tibet, the coffee comes from Brazil, Ethiopia, Honduras, Indonesia and India.\u003c\/p\u003e\n\u003ch4\u003eWhy Canephora in the blend?\u003c\/h4\u003e\n\u003cp\u003eThe 10% share from Kerala brings dense crema, stability in milk and a nutty depth. It grows from 800 meters under shade trees and is processed washed, which differentiates it from typical industrial Robusta.\u003c\/p\u003e\n\u003ch4\u003eIs Mount Everest suitable for pour-over?\u003c\/h4\u003e\n\u003cp\u003eNo. The blend is built for portafilter espresso machines, automatic machines and moka pots. For pour-over we recommend \u003ca href=\"\/en-ro\/products\/sonnental\"\u003eSonnental\u003c\/a\u003e, \u003ca href=\"\/en-ro\/products\/naturharmonie\"\u003eNaturharmonie\u003c\/a\u003e or \u003ca href=\"\/en-ro\/products\/hochland-sonne-co-reduzierte-speciality-espressobohne-per-segelschiff\"\u003eHochlandsonne\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eWhat does SHG EP mean for the Honduras component?\u003c\/h4\u003e\n\u003cp\u003eSHG stands for Strictly High Grown, meaning grown from 1,200 m. EP stands for European Preparation: screen 15+ and low defect tolerance. Both are indicators of elevated sorting quality.\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 printed on the package. Recommended resting time: 10 to 14 days. Our recommended drinking 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\": \"Is Mount Everest organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. All five components are EU organic certified. Organic control body DE-ÖKO-022, non-EU agriculture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is there no SCA score for Mount Everest?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Because a cupping score is produced by tasting a specific coffee and not by averaging supplier scores. The scores of the single components are shown: Brazil 82, Ethiopia 86, both from BELCO.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the name Mount Everest come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is a fantasy name and refers to the altitude range of the blend from 800 to 2,200 meters. There is no origin relation to Nepal or Tibet, the coffee comes from Brazil, Ethiopia, Honduras, Indonesia and India.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is Canephora in the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The 10 percent share from Kerala brings dense crema, stability in milk and a nutty depth. It grows from 800 meters under shade trees and is processed washed, which differentiates it from typical industrial Robusta.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Mount Everest suitable for pour-over?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The blend is built for portafilter espresso machines, automatic machines and moka pots. For pour-over, Sonnental, Naturharmonie or Hochlandsonne are suitable.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does SHG EP mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"SHG stands for Strictly High Grown, meaning grown from 1,200 m. EP stands for European Preparation: screen 15+ and low defect tolerance. Both are indicators of elevated sorting quality.\"\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 printed on the package. Recommended resting time: 10 to 14 days. The recommended drinking 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":57049015091465,"sku":"MEVE250","price":68.0,"currency_code":"RON","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":57049015124233,"sku":"MEVE250-ST","price":68.0,"currency_code":"RON","in_stock":true},{"title":"250g \/ Ground for filter coffee machine","offer_id":57049015157001,"sku":"MEVE250-FI","price":68.0,"currency_code":"RON","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":57049015189769,"sku":"MEVE250-HK","price":68.0,"currency_code":"RON","in_stock":true},{"title":"250g \/ Ground for French Press (coarse)","offer_id":57049015222537,"sku":"MEVE250-FP","price":68.0,"currency_code":"RON","in_stock":true},{"title":"500g \/ Whole bean","offer_id":57049015255305,"sku":"MEVE500","price":126.0,"currency_code":"RON","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":57049015288073,"sku":"MEVE500-ST","price":126.0,"currency_code":"RON","in_stock":true},{"title":"500g \/ Ground for filter coffee machine","offer_id":57049015320841,"sku":"MEVE500-FI","price":126.0,"currency_code":"RON","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":57049015353609,"sku":"MEVE500-HK","price":126.0,"currency_code":"RON","in_stock":true},{"title":"500g \/ Ground for French Press (coarse)","offer_id":57049015386377,"sku":"MEVE500-FP","price":126.0,"currency_code":"RON","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":57049015419145,"sku":"MEVE1000","price":223.0,"currency_code":"RON","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57049015451913,"sku":"MEVE1000-ST","price":223.0,"currency_code":"RON","in_stock":true},{"title":"1kg \/ Ground for filter coffee machine","offer_id":57049015484681,"sku":"MEVE1000-FI","price":223.0,"currency_code":"RON","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57049015517449,"sku":"MEVE1000-HK","price":223.0,"currency_code":"RON","in_stock":true},{"title":"1kg \/ Ground for French Press (coarse)","offer_id":57049015550217,"sku":"MEVE1000-FP","price":223.0,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/mount-everst-front.png?v=1779275526","url":"https:\/\/naturbohne.business\/en-ro\/products\/muntele-everest","provider":"Natur Bohne GmbH","version":"1.0","type":"link"}