{"title":"Zrnka","description":"","products":[{"product_id":"bio-smes","title":"BIO Blend","description":"\u003cp\u003eThis blend consists of 2 types of coffee: Brazil Fazenda Klem BIO and Ethiopian Suke Quto. \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlend of Arabica coffees, fully certified BIO. Although the BIO label does not guarantee excellent product quality, in this case high quality goes hand in hand with organic farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eRECOMMENDED PREPARATION\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eEspresso, continue down the page for the espresso recipe. ⬇\u003c\/p\u003e\n\u003ch3\u003eAROMA\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eYawn, Poppy\u003c\/p\u003e\n\u003ch3\u003eFLAVOR PROFILE\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMilk chocolate, apricots, almonds\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eCOMPOSITION OF THE MIXTURE\u003c\/h3\u003e\n\u003ch3\u003e1. Brazil Klem \u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e Matas de Minas\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFarm (Farmer):\u003c\/strong\u003e\u003cspan\u003e Klem\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e\u003cspan\u003e Low\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan lang=\"cs-CZ\"\u003eOn f\u003c\/span\u003ear\u003cspan lang=\"cs-CZ\"\u003eme\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eKlem for the last\u003cspan lang=\"cs-CZ They've done a lot of great work over the years. In 2017, they won third place in the Cupf of Excellence and the award for the best organic coffee! They also helped the Amparo family to obtain certification and implement organic cultivation processes, from which you could already taste one microlot from our roastery this year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp lang=\"en-AU\"\u003e\u003cspan lang=\"cs-CZ\"\u003eThe farm is located in the town of Luisburgo, in the Matas de Minas region, which is characterized by steeper hills and the presence of many smaller farms in Brazil. Historically, unfortunately, the region was considered to be of lower quality. However, the reason is simple and easily solved. The low quality was due to the fact that coffees from many producers: different varieties, flavor profiles and different qualities) were mixed together to maximize production. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp lang=\"en-AU\"\u003e\u003cspan lang=\"cs-CZ\"\u003eHowever, Fazenda Klem is one of the pioneers of quality in the region and carefully sorts and processes its production using selective coffee methods (in the case of microlots). That is why it is essential to use different microclimates, Arabica varieties or the experience of processing coffee Juana from Colombia, who is the Quality manager at the farm. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp lang=\"en-AU\"\u003e\u003cspan lang=\"cs-CZ\"\u003eFazenda Klem is certified USDA organic, Rainforest Alliance and UTZ certified.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp lang=\"cs-CZ\"\u003eThe farm is divided into several parts, which are taken care of by the five brothers of the Klem family. Several other families who live nearby help him with everything. This creates a beautiful mutual cooperation between people who have a lot in common.\u003c\/p\u003e\n\u003cp lang=\"cs-CZ\"\u003eHowever, Fazenda Klem doesn't just make coffee, I wish you could taste their amazing avocados and bananas - all grown without pesticides!\u003c\/p\u003e\n\u003ch3\u003e2. Ethiopia Suke Quto\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGuji\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFarm (Farmer):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eTesfaye Bekele\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e1800 - 2200 m.a.s.l.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eKurume, Welicho\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewashed method\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ehigh\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003egallia melon, peach, almond chocolate\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSuke Quto Farm was established in 2005 with the idea of ​​establishing a farm where organic coffee will be grown in the shade of the surrounding trees. Originally the farm had 5 ha, today its area is already 221 ha. When a forest fire destroyed most of the surrounding forest a few years ago, local farmers started planting corn and Teff (or Abyssinian millet, which is the tiniest grain in the world and suitable for celiacs). The disadvantage of these crops is that they cause soil erosion, leaving the land barren and depleted after a few years. Tesfaye came up with a different idea, planting coffee trees and trees to provide shade. Today, over 150 farmers help him build these organic \"coffee forests\", who then import their crops to Suke Quto's farm for processing.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eCoffee is mainly processed using washed and dry methods (natural). Wet method fermentation takes around 36 to 72 hours depending on the weather. The coffee is then dried in the sun on African beds for approximately 9 to 13 days. There are currently around 200 coffee drying beds on the farm. With the dry method, the coffee dries longer because the pulp has to dry as well, and drying takes around 21 to 27 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003ch3\u003eESPRESSO RECIPE\u003c\/h3\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n14g IN\u003c\/div\u003e\n\u003cdiv\u003e32g OUT\u003c\/div\u003e\n\u003cdiv\u003e29 SEC.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003eTECHNOLOGIES USED\u003c\/h3\u003e\nCoffee maker: Linea PB ABR \u003c\/div\u003e\nStrainer used: 14g \u003c\/div\u003e\n\u003cdiv\u003eGrinder: Mahlkonig GBW 65s \u003c\/div\u003e\n\u003cdiv\u003eWater : BWT osmosis ROC 14\u003c\/div\u003e\n\u003cdiv\u003eWater temperature: 93°C\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003ePre-infusion: 5 seconds \u003c\/span\u003e\n\u003ch3\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eTROUBLESHOOTING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eIF YOUR COFFEE IS:\u003c\/h3\u003e\n\u003cspan\u003eToo bitter and empty \u003c\/span\u003e\u003cspan\u003e➞\u003c\/span\u003e\u003cspan\u003e grind coarser\u003c\/span\u003e\n\u003cp\u003eToo acidic to salty \u003cspan\u003e➞\u003c\/span\u003e grind more finely\u003c\/p\u003e\n\u003ch3\u003eIF IT IS EXTRACTION TIME:\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003e35 seconds \u003cspan\u003e➞\u003c\/span\u003e grind coarser\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c25 seconds \u003c\/span\u003e\u003cspan\u003e➞\u003c\/span\u003e\u003cspan\u003e grind more finely  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eManufacturer:\u003c\/div\u003e\n\u003cdiv\u003eCoffee Source s.r.o.\u003c\/div\u003e\n\u003cdiv\u003eŠtěrboholská 560\/73, Prague 10, 10200\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eStore in a cool and dry place.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Coffee Source","offers":[{"title":"250g","offer_id":37706544513216,"sku":"033\/V250","price":229.0,"currency_code":"CZK","in_stock":true},{"title":"1000g","offer_id":37706544545984,"sku":"033\/V1000","price":916.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-bio-smes.png?v=1762958962"},{"product_id":"brazil-sertao","title":"Brazil Fazenda Sertao","description":"\u003cdiv\u003e\u003cstrong\u003eFarma:\u003c\/strong\u003e\u003cspan\u003e\u0026nbsp;\u003c\/span\u003eSert\u0026atilde;o Farm\u003cbr \/\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e\u0026nbsp;Nazareth Dias Pereira\u003c\/span\u003e\u003cbr \/\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e\u0026nbsp;\u003c\/span\u003eMinas Gerais\u003cbr \/\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u0026nbsp;1100 - 1450 m n.m.\u003cbr \/\u003e\n\u003cstrong\u003eTrial:\u003c\/strong\u003e\u0026nbsp;Natural\u003cbr \/\u003e\n\u003cstrong\u003eVariety: \u003c\/strong\u003eRed Bourbon\u003cbr \/\u003e\n\u003cstrong\u003eAcidity:\u0026nbsp;\u003c\/strong\u003eLow\u003cbr \/\u003e\n\u003cstrong\u003eFlavor profile: \u003c\/strong\u003ehazelnuts, nougat, cocoa\u003c\/div\u003e\n\n\u003ch3\u003e\u003cstrong\u003eSertao farm history\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cdiv\u003eThe history of the farm is connected with the first cultivation in the Carmo de Minas area. Jos\u0026eacute; Isidro Pereira, who is from the first generation of coffee growers in this region, says that life is about being responsible, but you also need to enjoy it. Jos\u0026eacute; lost his father when he was 1 year old and was raised by his loving mother. He studied dentistry and worked as a dentist for a few years. But fate played a nasty game with Jos\u0026eacute; again when he lost his mother a few years later. After her death, he returned to Carmo de Minas, where he inherited a piece of land from her - today\u0026#39;s Fazenda Sertao farm. A few years later, in 1949, Jos\u0026eacute; married Nazareth, the love of his life.\u003c\/div\u003e\n\n\u003ch3\u003e\u003cstrong\u003eSecond generation\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cdiv\u003eJos\u0026eacute;\u0026#39;s inspiration in business and work has always been the memory of his father. Years passed and Jos\u0026eacute; and Nazareth had their own children: Francisco, Luiz Paulo, Glycia and Sandra. The parents wanted each of them to go their own way, which eventually happened. Each studied and worked in a different industry. But today they too have returned to the family farm.\u003c\/div\u003e\n\n\u003ch3\u003e\u003cstrong\u003eMore specifics\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cdiv\u003eIt\u0026#39;s no secret that compared to the past, the Carmo de Minas region has a reputation for growing quality coffees. However, this was also done in the past, when production was focused more on volume. Many commercial coffee buyers sought out this region due to the cultivation of quality Arabica varieties such as Yellow bourbon.\u003c\/div\u003e\n\n\u003cp lang=\"cs-CZ\" style=\"margin-bottom: 0in; line-height: 100%;\"\u003eThe Sertao farm is located at an altitude of 1000 m.a.s.l. In the micro region of Carmo de Minas, a region called Minas Gerais. Average annual temperatures in the area of coffee farms are around \u003cspan lang=\"en-US\"\u003e18\u0026ordm;C. \u003c\/span\u003eCoffee trees are planted on hilltops that have a gradient of up to 50%. This is very important to protect the coffee plant against frost in winter and against the development of fungi, because there is less relative humidity on the hills. All these details are the reason for high quality coffee production.\u003c\/p\u003e\n\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\n\u003cp lang=\"cs-CZ\"\u003e\u003ciframe allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/y_aWCRREtuY\" title=\"YouTube video player\" width=\"560\"\u003e\u003c\/iframe\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp;\u003c\/p\u003e\n\u003cscript src=\"chrome-extension:\/\/fooolghllnmhmmndgjiamiiodkpenpbb\/injectedPasswordless.js\" type=\"text\/javascript\"\u003e\u003c\/script\u003e\u003cscript type=\"text\/javascript\" src=\"chrome-extension:\/\/fooolghllnmhmmndgjiamiiodkpenpbb\/injectedPasswordless.js\"\u003e\u003c\/script\u003e","brand":"Coffee Source","offers":[{"title":"250g","offer_id":44420865556731,"sku":"42094484\/V250","price":245.0,"currency_code":"CZK","in_stock":true},{"title":"1000g","offer_id":44420865589499,"sku":"42094484\/V1000","price":980.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs_kava_sertao_min.png?v=1762792548"},{"product_id":"black-blend","title":"BLACK Blend","description":"\u003cp\u003eEspresso blend of 2 types of Arabica. \u003c\/p\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003ch3\u003eproduct description\u003c\/h3\u003e\n\u003cp\u003eThe black blend is a blend of two Arabicas. The first coffee of the Mundo Novo variety comes from the Carmo de Minas region of Brazil and was grown on the Irmas Perreira farm. The cherries were processed using a natural method and give the coffee a pronounced sweetness and a slight chocolate bitterness.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eThe second coffee is a blend of Caturra, Bourbon and Catuai varieties grown in Guatemala at the La Florida farm.\u003c\/div\u003e\n\u003cdiv\u003eThis coffee complements the flavor profile with a subtle fruity aroma and taste.\u003c\/div\u003e\n\u003cdiv\u003eBlack blend is roasted exclusively for the preparation of espresso, where the subtle bitter tones and low acidity of this coffee stand out. \u003c\/div\u003e\n\u003cdiv\u003eWe also recommend coffee for home coffee machines.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003eAroma\u003c\/h3\u003e\n\u003cp\u003eMarzipan\u003c\/p\u003e\n\u003ch3\u003eFlavor profile\u003c\/h3\u003e\n\u003cp\u003eAlmonds, marzipan, milk chocolate\u003c\/p\u003e\n\u003ch3\u003eRecommended recipe\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp data-mce-fragment=\"1\"\u003e16g IN\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e40g OUT\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e28 SEC.\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eTECHNOLOGIES USED\u003cbr\u003e\n\u003c\/h3\u003e\nCoffee maker: Linea PB ABR \u003c\/div\u003e\n\u003cdiv\u003eStrainer used: 14g \n\u003cdiv\u003eGrinder: Mahlkonig GBW 65s \u003c\/div\u003e\n\u003cdiv\u003eWater : BWT osmosis ROC 14\u003c\/div\u003e\n\u003cdiv\u003eWater temperature: 93°C\u003c\/div\u003e\n\u003cdiv\u003ePre-infusion: 5 seconds\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch3\u003e\u003cspan style=\"color: #ff2a00;\"\u003eTROUBLESHOOTING\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003eIf your coffee is:\u003c\/h3\u003e\n\u003cp\u003eToo bitter and empty \u003cspan\u003e➞\u003c\/span\u003e grind coarser\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eToo acidic to salty \u003cspan\u003e➞\u003c\/span\u003e grind more finely\u003c\/div\u003e\n\u003ch3\u003eIf the extraction time is:\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv\u003e\u003e32 seconds \u003cspan\u003e➞\u003c\/span\u003e grind coarser,\u003c\/div\u003e\n\u003cdiv\u003e\u003c25 seconds \u003cspan\u003e➞\u003c\/span\u003e grind finer  \n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eManufacturer:\u003c\/div\u003e\n\u003cdiv\u003eCoffee Source s.r.o.\u003c\/div\u003e\n\u003cdiv\u003eŠtěrboholská 560\/73, Prague 10, 10200\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eStore in a cool and dry place.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Coffee Source","offers":[{"title":"250g","offer_id":37727565775040,"sku":"BB\/V250","price":203.0,"currency_code":"CZK","in_stock":true},{"title":"1000g","offer_id":37727565807808,"sku":"BB\/V1000","price":812.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-black-blend.png?v=1762951868"},{"product_id":"white-blend","title":"White Blend","description":"\u003cp\u003eWhite blend is a blend of 100% Arabica. We blended coffees from the two main coffee regions of Brazil and Ethiopia. Coffee has a very pleasant low acidity. Its taste is very clean with a clear character. The flavor is dominated by dark cocoa and a creamy body. Our favorite coffee from Ethiopia - Alemayehu Daniel natural gives the floral aroma of jasmine and fruitiness to this blend.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDED PREPARATION\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEspresso, continue down the page for the espresso recipe. ⬇\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eFLAVOR PROFILE\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ecocoa, cream, jasmine\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eCOMPOSITION OF THE MIXTURE\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e1) Brazil Sertão \u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFazenda Sertao\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e \u003cspan\u003eNazareth Dias Peireira\u003cbr\u003e\u003c\/span\u003e \u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMinas Gerais\u003cbr\u003e\u003cstrong\u003eAltitude: 1100 - 1450 m above sea level\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eVariety:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eRed Bourbon\u003cbr\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e Low\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eThe history of the family farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eThe history of the farm is connected with the first cultivation in the Carmo de Minas area. José Isidro Pereira, who is from the first generation of coffee farmers in this region, says that life is about being responsible, but you also need to enjoy it.\u003c\/div\u003e\n\u003cp\u003eJosé lost his father when he was 1 year old and was raised by his loving mother. He studied dentistry and worked as a dentist for a few years. But fate played a nasty game with José again when he lost his mother a few years later. After her death, he returned to Carmo de Minas, where he inherited a piece of land from her - today's Fazenda Sertao farm. A few years later, in 1949, José married Nazareth, the love of his life.\u003c\/p\u003e\n\u003cp\u003eJosé's inspiration in business and work has always been the memory of his father. Years passed and José and Nazareth had their own children: Francisco, Luiz Paulo, Glycia and Sandra. The parents wanted each of them to go their own way, which eventually happened. Each studied and worked in a different industry. But today they too have returned to the family farm.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt's no secret that compared to the past, the Carmo de Minas region has a reputation for growing quality coffees. However, this was also done in the past, when production was focused more on volume. Many commercial coffee buyers sought out this region due to the cultivation of quality Arabica varieties such as Yellow bourbon.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRed Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBourbon is a natural mutation of the Typica variety. The flavor profile of this variety is known for its sweetness. But it has low resistance to coffee rust, pests and diseases. This variety produces 30% more coffee than Typica, yet its harvest is lower than other varieties. Bourbon fruits are relatively small and grow densely close together. Cherries ripen quickly, but fall easily and quickly with frequent rains or wind. When the cherries are ripe, they have a beautiful red color. Hence the name (Red Bourbon). The ideal altitude for growing this variety is between 1000 and 2000 m above sea level. \u003c\/p\u003e\n\u003ch3 lang=\"cs-CZ\"\u003e Cultivation \u003c\/h3\u003e\n\u003cp lang=\"cs-CZ\"\u003eThe Sertao farm is located at an altitude of 1000 m above sea level. In the micro region of Carmo de Minas, a region called Minas Gerais. Average annual temperatures in the area of ​​coffee farms are around\u003cspan\u003e \u003c\/span\u003e\u003cspan lang=\"en-US\"\u003e18ºC.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003eCoffee trees are planted on hilltops that have a slope up to 50%. This is very important to protect the coffee plant against frost in winter and against the development of fungi, because there is less relative humidity on the hills. All these details are the reason for high quality coffee production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003e2) Ethiopia Alemayehu Daniel \u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Gedeb, Yirgacheffe\u003cbr\u003e\u003cstrong\u003eFarmer:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAlemayehu Daniel\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e2050 - 2110 m a.s.l.\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eKurume, Wolisho,\u003cspan\u003e \u003c\/span\u003e74110, 74112\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003eNatural\u003cbr\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003eMedium\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt was 1961 and a young man from Ethiopia left his house in Sidam and headed to the forests around Worka Chalbesa, near Gedeb, to seek his fortune. Young Daniel Miju was single at the time, started his coffee and banana farm and soon found a wife. However, he followed the local culture and took two more wives. Daniel had many children—thirteen boys and ten girls, lived to a ripe old age, and then left his land to his sons. One of them is Alemayehu Daniel.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eKurume, Wolisho,\u003cspan\u003e \u003c\/span\u003e74110, 74112\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCultivation\u003cbr\u003e\u003c\/strong\u003eHis father's land was divided between him and his brothers, each getting just over 10 hectares. Daniel Miju\u003cspan\u003e \u003c\/span\u003egave each of them coffee seedlings so they could grow their own coffee. It is from this source that Alemayehua's coffee comes, even one of his\u003cspan\u003e \u003c\/span\u003e largest businesses carries on his father's name and message.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eESPRESSO RECIPE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e17.5G IN\u003c\/div\u003e\n\u003cdiv\u003e38G OUT\u003c\/div\u003e\n\u003cdiv\u003e28 SEC.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTECHNOLOGIES USED\u003c\/strong\u003e\u003c\/p\u003e\nCoffee maker: Linea PB ABR \u003c\/div\u003e\nStrainer used: 17g \u003c\/div\u003e\n\u003cdiv\u003eGrinder: Mahlkonig GBW 65s \u003c\/div\u003e\n\u003cdiv\u003eWater : BWT osmosis ROC 14\u003c\/div\u003e\n\u003cdiv\u003eWater temperature: 93°C\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003ePre-infusion: 5 seconds \u003c\/span\u003e\n\u003ch3\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eTROUBLESHOOTING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIF YOUR COFFEE IS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cspan\u003eToo bitter and empty \u003c\/span\u003e\u003cspan\u003e➞\u003c\/span\u003e\u003cspan\u003e grind coarser\u003c\/span\u003e\n\u003cp\u003eToo acidic to salty \u003cspan\u003e➞\u003c\/span\u003e grind more finely\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIF IT IS EXTRACTION TIME:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003e30 seconds \u003cspan\u003e➞\u003c\/span\u003e grind coarser\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c26 seconds \u003c\/span\u003e\u003cspan\u003e➞\u003c\/span\u003e\u003cspan\u003e grind more finely\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eManufacturer:\u003c\/div\u003e\n\u003cdiv\u003eCoffee Source s.r.o.\u003c\/div\u003e\n\u003cdiv\u003eŠtěrboholská 560\/73, Prague 10, 10200\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eStore in a cool and dry place.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\u003c\/h2\u003e","brand":"Coffee Source","offers":[{"title":"250g","offer_id":38033852661952,"sku":"WHITE\/V250","price":242.0,"currency_code":"CZK","in_stock":true},{"title":"1000g","offer_id":38033852694720,"sku":"WHITE\/V1000","price":968.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-white-blend.png?v=1762959259"},{"product_id":"dark-star-blend","title":"Dark Star Blend","description":"\u003cp\u003eEspresso blend consisting of 2 types of Arabica from Brazil and Ethiopia.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eDARK STAR\u003c\/strong\u003e mixture is characterized by a different roasting compared to other productions of the Coffee Source roastery. \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMore bitter notes stand out in the taste. The coffee is intended primarily for espresso lovers. Perfect for preparing coffee on home lever or automatic coffee machines.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eRECOMMENDED PREPARATION\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eEspresso, continue down the page for the espresso recipe. ⬇\u003c\/p\u003e\n\u003ch3\u003eAROMA\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eHazelnuts, dark chocolate\u003c\/p\u003e\n\u003ch3\u003eFLAVOR PROFILE\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eDark chocolate, prunes, marzipan, nuts\u003c\/p\u003e\n\u003ch3\u003e\n\u003cb\u003eCOMPOSITION OF THE MIXTURE\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cb\u003e1) Brazil Fazenda Sertao\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFazenda Sertao\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e \u003cspan\u003eNazareth Dias Peireira\u003cbr\u003e\u003c\/span\u003e \u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMinas Gerais\u003cbr\u003e\u003cstrong\u003eAltitude: 1100 - 1450 m above sea level\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eVariety:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eRed Bourbon\u003cbr\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e Low\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eThe history of the family farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eThe history of the farm is connected with the first cultivation in the Carmo de Minas area. José Isidro Pereira, who is from the first generation of coffee farmers in this region, says that life is about being responsible, but you also need to enjoy it.\u003c\/div\u003e\n\u003cp\u003eJosé lost his father when he was 1 year old and was raised by his loving mother. He studied dentistry and worked as a dentist for a few years. But fate played a nasty game with José again when he lost his mother a few years later. After her death, he returned to Carmo de Minas, where he inherited a piece of land from her - today's Fazenda Sertao farm. A few years later, in 1949, José married Nazareth, the love of his life.\u003c\/p\u003e\n\u003cp\u003eJosé's inspiration in business and work has always been the memory of his father. Years passed and José and Nazareth had their own children: Francisco, Luiz Paulo, Glycia and Sandra. The parents wanted each of them to go their own way, which eventually happened. Each studied and worked in a different industry. But today they too have returned to the family farm.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt's no secret that compared to the past, the Carmo de Minas region has a reputation for growing quality coffees. However, this was also done in the past, when production was focused more on volume. Many commercial coffee buyers sought out this region due to the cultivation of quality Arabica varieties such as Yellow bourbon.\u003c\/p\u003e\n\u003ch3\u003eVarieties\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRed Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBourbon is a natural mutation of the Typica variety. The flavor profile of this variety is known for its sweetness. But it has low resistance to coffee rust, pests and diseases. This variety produces 30% more coffee than Typica, yet its harvest is lower than other varieties. Bourbon fruits are relatively small and grow densely close together. Cherries ripen quickly, but fall easily and quickly with frequent rains or wind. When the cherries are ripe, they have a beautiful red color. Hence the name (Red Bourbon). The ideal altitude for growing this variety is between 1000 and 2000 m above sea level. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCultivation \u003c\/h3\u003e\n\u003cp lang=\"cs-CZ\"\u003eThe Sertao farm is located at an altitude of 1000 m above sea level. In the micro region of Carmo de Minas, a region called Minas Gerais. Average annual temperatures in the area of ​​coffee farms are around\u003cspan\u003e \u003c\/span\u003e\u003cspan lang=\"en-US\"\u003e18ºC.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003eCoffee trees are planted on hilltops that have a slope up to 50%. This is very important to protect the coffee plant against frost in winter and against the development of fungi, because there is less relative humidity on the hills. All these details are the reason for high quality coffee production.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cb\u003e2) Ethiopia Suke Quto washed\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRegion:\u003c\/strong\u003e Guji\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFarm (Farmer):\u003c\/strong\u003e Tesfaye Bekele\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAltitude:\u003c\/strong\u003e 1800 - 2200 m.a.s.l.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVariety:\u003c\/strong\u003e Kurume, Welicho\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eProcessing:\u003c\/strong\u003e washed\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAcidity:\u003c\/strong\u003e medium\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eOrigin\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSuke Quto Farm was established in 2005 with the idea of ​​establishing a farm where organic coffee will be grown in the shade of the surrounding trees. Originally the farm had 5 ha, today its area is already 221 ha. When a forest fire destroyed most of the surrounding forest a few years ago, local farmers started planting corn and Teff (or Abyssinian millet, which is the tiniest grain in the world and suitable for celiacs). The disadvantage of these crops is that they cause soil erosion, leaving the land barren and depleted after a few years. Tesfaye came up with a different idea, planting coffee trees and trees to provide shade. Today, over 150 farmers help him build these organic \"coffee forests\", who then import their crops to Suke Quto's farm for processing.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eProcessing\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCoffee is mainly processed using washed and dry methods (natural). Wet method fermentation takes around 36 to 72 hours depending on the weather. The coffee is then dried in the sun on African beds for approximately 9 to 13 days. There are currently around 200 coffee drying beds on the farm. With the dry method, the coffee dries longer because the pulp has to dry as well, and drying takes around 21 to 27 days.\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003ch3\u003eESPRESSO RECIPE\u003c\/h3\u003e\n\u003cdiv\u003e14g IN\u003c\/div\u003e\n\u003cdiv\u003e35g OUT\u003c\/div\u003e\n\u003cdiv\u003e30-32 SEC.\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eTECHNOLOGIES USED\u003c\/h3\u003e\nCoffee maker: Linea PB ABR \u003c\/div\u003e\nStrainer used: 14g \u003c\/div\u003e\n\u003cdiv\u003eGrinder: Mahlkonig GBW 65s \u003c\/div\u003e\n\u003cdiv\u003eWater : BWT osmosis ROC 14\u003c\/div\u003e\n\u003cdiv\u003eWater temperature: 93°C\u003c\/div\u003e\n\u003cdiv\u003ePre-infusion: 5 seconds \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eTROUBLESHOOTING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eIf your coffee is:\u003c\/h3\u003e\nToo bitter and empty \u003cspan\u003e➞\u003c\/span\u003e grind coarser\n\u003cp\u003eToo acidic to salty \u003cspan\u003e➞\u003c\/span\u003e grind more finely\u003c\/p\u003e\n\u003ch3\u003eIf the extraction time is:\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003e35 seconds \u003cspan\u003e➞\u003c\/span\u003e grind coarser,\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c25 seconds \u003c\/span\u003e\u003cspan\u003e➞\u003c\/span\u003e\u003cspan\u003e grind more finely  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eManufacturer:\u003c\/div\u003e\n\u003cdiv\u003eCoffee Source s.r.o.\u003c\/div\u003e\n\u003cdiv\u003eŠtěrboholská 560\/73, Prague 10, 10200\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eStore in a cool and dry place.\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Coffee Source","offers":[{"title":"250g","offer_id":37868442091712,"sku":"DARK\/V250","price":225.0,"currency_code":"CZK","in_stock":true},{"title":"1000g","offer_id":37868442124480,"sku":"DARK\/V1000","price":900.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-dark-star.png?v=1762952984"},{"product_id":"nova-degustacni-sada-origin","title":" Tasting Kit Origin","description":"\u003cp\u003eTasting set facilitating your choice of coffee.\u003c\/p\u003e\n\u003cp\u003ePackaged in 100g x 6 types of bean (unground) coffee according to the current offer.\u003c\/p\u003e\n\u003cp\u003eThe set contains the following coffees:\u003cbr\u003eEthiopia Suke Quto Natural\u003cbr\u003eEthiopia Suke Quto Washed\u003cbr\u003eCosta Rica Las Lajas \u003cbr\u003eColombia  Planadas\u003cbr\u003eKenya Maasai\u003cbr\u003eRwanda Dukunde Kawa Musasa\u003c\/p\u003e\n\u003ch2\u003eRecommended preparation:\u003c\/h2\u003e\n\u003cp\u003eon the filter\u003c\/p\u003e\n\u003ch2\u003eProduct description:\u003c\/h2\u003e\n\u003cp\u003eIf you want to choose a coffee and you are not sure which one, order this set, in which you will find our best single-type selected coffees.\u003c\/p\u003e\n\u003cp\u003eAll coffees are very suitable for preparation in alternative methods.\u003c\/p\u003e\n\u003cp\u003eIf you like the coffee, you can order it in larger packages.\u003c\/p\u003e","brand":"Coffee Source","offers":[{"title":"Default Title","offer_id":39877254185152,"sku":"DEGORIG2024","price":780.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-degu-orgin-1.png?v=1774362949"},{"product_id":"nova-degustacni-sada-espresso","title":"Tasting Kit Espresso","description":"\u003cp\u003eTasting set facilitating your choice of coffee.\u003c\/p\u003e\n\u003cp\u003ePacked with 250g x 4 blends of (unground) coffee beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe set contains the following coffees:\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"https:\/\/coffeesource.eu\/products\/white-blend\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eWhite Blend\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/coffeesource.eu\/products\/black-blend\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBlack Blend\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/coffeesource.eu\/products\/dark-star-blend\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eDark Star Blend\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/coffeesource.eu\/products\/bio-smes\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBIO Mixture\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2\u003eRecommended preparation:\u003c\/h2\u003e\n\u003cp\u003efor espresso\u003c\/p\u003e\n\u003ch2\u003eProduct description:\u003c\/h2\u003e\n\u003cp\u003eIf you want to choose an espresso coffee and are not sure which one, order this set, which contains four of our espresso blends.\u003c\/p\u003e\n\u003cp\u003eIf you like one of the coffees, you can order it in different weights.\u003c\/p\u003e","brand":"Coffee Source","offers":[{"title":"Default Title","offer_id":39877300977856,"sku":"DEGESS2021","price":756.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-degu-espresso.png?v=1774362900"},{"product_id":"colombia-chevere-decaf","title":"Colombia Chévere decaf","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cstrong\u003eName:\u003c\/strong\u003e\u0026nbsp;Colombia Ch\u0026eacute;vere Decaf\u003c\/div\u003e\n\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan lang=\"cs-CZ\"\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan lang=\"cs-CZ\"\u003e\u0026nbsp;\u0026nbsp;Cauca\u0026nbsp;\u003c\/span\u003e\u003cbr \/\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u0026nbsp;sugar cane process\u003cbr \/\u003e\n\u003cstrong\u003eAcidity:\u0026nbsp;\u003c\/strong\u003emedium\u0026nbsp;\u003cbr \/\u003e\n\u003cstrong\u003eTaste profile:\u003c\/strong\u003e\u0026nbsp; honey, cherries, vanilla\u003c\/p\u003e\n\n\u003ch3\u003eORIGIN\u003c\/h3\u003e\n\n\u003cdiv\u003eCauca is known for producing coffee in the eastern and central micro-regions in the mountains and near the town of Popayan. Cauca Highlands is suitable for growing quality coffee from high altitudes. The close location at the equator and the high mountains protect the coffee trees from the high humidity of the Pacific and its southern trade winds. The result is a stable climate throughout the year. The land in this area is mostly of volcanic origin which ensures high yields. Coffee is grown in this region on an area of over 92 thousand. hectares. From a social point of view, it is one of the most complex areas in Colombia. Support for social programs is therefore very important. The sale of this coffee funds some social programs that try to improve the quality of life of the local population. This coffee comes from the ASCAFE association based in southern Colombia.\u003c\/div\u003e\n\n\u003cdiv\u003eThe association represents 3,700 producer families in the departments of Cauca, Valle del Cauca, Nari\u0026ntilde;o, Cesar, Cundinamarca, Tolima and Huila.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\u003cdiv\u003eThe aim of this association is to strengthen links between farmers by sharing good agricultural practices so as to achieve greater economic independence.\u003c\/div\u003e\n\n\u003cdiv\u003eTheir goal for 2025 is to be able to change an overproductive agricultural model in southern Colombia for a more sustainable way of growing it.\u003c\/div\u003e\n\n\u003cdiv\u003eHe should respect their land more and fight against illegal coca plantations.\u003c\/div\u003e\n\n\u003cdiv\u003eASCAFE provides green coffee analysis, educates farmers and motivates growers with higher rewards to increase the quality of production.\n\u003cdiv\u003e\u0026nbsp;\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003ePROCESSING\u003c\/h3\u003e\n\n\u003cp\u003eCaffeine is one of the ingredients that is naturally found in all varieties of coffee.\u003c\/p\u003e\n\n\u003cp\u003eThere are several ways to get rid of caffeine in coffee. However, not all of them are friendly to coffee or the consumer.\u003c\/p\u003e\n\n\u003cp\u003eCaffeine is soluble in water, therefore various methods of leaching coffee beans in water or solvents are used to remove it. In addition to caffeine, this process always takes with it some of the flavors and aromas that coffee contains. Traditional decaffeinated processes use the aqueous solvent method with the addition of temperature or pressure. Excessive heat or pressure forces the beans to swell to a large extent and can thus significantly disrupt their cellular structure, which will ultimately worsen the resulting coffee taste.\u003c\/p\u003e\n\n\u003cp\u003eThe process of processing fermented molasses (a by-product of sugar production) from sugar cane comes from Colombia.\u003c\/p\u003e\n\n\u003cp\u003eSugar cane is widely grown and processed here. Its use in decaffeination significantly prevents disruption of the cellular structure of coffee beans and at the same time increases the sweetness of the final cup.\u003c\/p\u003e\n\n\u003cp\u003eFirst, fermented molasses obtained from sugar cane is used to produce ethanol. The ethanol alcohol is mixed with natural acetic acid to form the solvent ethyl acetate (EA).\u0026nbsp;\u003c\/p\u003e\n\n\u003cp\u003eEA naturally contains, for example, wine, beer, fruits and vegetables. The coffee beans are first soaked in water, which increases the moisture content of the beans and releases caffeine from the structure.\u003c\/p\u003e\n\n\u003cp\u003eAfter soaking long enough, the grains are rinsed with EA solution, which dissolves the caffeine and binds it to itself. Finally, the grains are washed again in clean water and exposed to steam for a short time, and then dried to the original moisture level.\u003c\/p\u003e\n\n\u003cp\u003eAbout 97% of the total caffeine is removed in this process.\u003c\/p\u003e\n\n\u003cp\u003eThanks to the gentle process, coffees processed in this way retain most of their taste and aromatic substances.\u003c\/p\u003e\n\n\u003ch3\u003eTASTE PROFILE\u003c\/h3\u003e\n\n\u003cp\u003ehoney, cherries, vanilla\u003c\/p\u003e\n\n\u003ch3\u003eRECOMMENDED PREPARATION\u0026nbsp;\u003c\/h3\u003e\n\n\u003cp\u003eespresso, filter\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cblockquote\u003e\n\u003cdiv data-mce-style=\"clear: both;\" style=\"clear: both;\"\u003e\u0026nbsp;\u003c\/div\u003e\n\u003c\/blockquote\u003e\n","brand":"Coffee Source","offers":[{"title":"250g","offer_id":42978265039099,"sku":"BC120423\/V250","price":257.5,"currency_code":"CZK","in_stock":true},{"title":"1000g","offer_id":42978265071867,"sku":"BC120423\/V1000","price":1030.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-colombia-decaf.png?v=1762959382"},{"product_id":"kenya-massai","title":"Kenyan Massai","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan lang=\"cs-CZ\"\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan lang=\"cs-CZ\"\u003e\u0026nbsp;Kirinyaga\u0026nbsp;\u003c\/span\u003e\u003cbr \/\u003e\n\u003cstrong\u003eFarm (Farmer):\u003c\/strong\u003e\u0026nbsp;Farmers\u0026#39; Cooperative\u003cbr \/\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u0026nbsp;1900 m n. m.\u003cbr \/\u003e\n\u003cstrong\u003e\u003cspan lang=\"cs-CZ\"\u003eVariety\u003c\/span\u003e\u003c\/strong\u003e\u003cspan lang=\"cs-CZ\"\u003e\u003cstrong\u003e:\u003c\/strong\u003e\u0026nbsp;SL 28, SL 34,Batian,Ruiru 11\u003c\/span\u003e\u003cbr \/\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u0026nbsp;washed\u003cbr \/\u003e\n\u003cstrong\u003eAcidity:\u0026nbsp;\u003c\/strong\u003ehigh\u003cbr \/\u003e\n\u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e\u0026nbsp;rhubarb, lime, raspberry\u003cbr \/\u003e\n\u003cstrong\u003eRecommended preparation:\u003c\/strong\u003e on the filter\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThis harvest comes from small farms located in the center of the country, south of Mount Kenya, on the high plateaus of Kiambu, reaching an altitude of 1900 m above sea level.\u003c\/p\u003e\n\n\u003cp\u003eKenyan producers are generally small farmers grouped into cooperatives. 2\/3 of them own an average of 300 bushes and produce 1,000 to 1,500 kg of cherries per year, while the remaining 1\/3 own farms or micro farms.\u003c\/p\u003e\n\n\u003ch3\u003eVarieties\u003c\/h3\u003e\n\n\u003cp\u003eSL28,SL34, Batian, Ruiru 11\u003c\/p\u003e\n\n\u003cp\u003eSL varieties were discovered in the early 20th century by Scott Laboratories, hence the abbreviation; SL.\u003c\/p\u003e\n\n\u003cp\u003eSL varieties are considered a revolution in the Kenyan coffee industry. It is said that while searching for a more resistant variety, workers at Scott Labs discovered a variety in Tanzania that was resistant to drafts. She was later brought to Kenya for testing.\u003c\/p\u003e\n\n\u003cp\u003eSL28\u003c\/p\u003e\n\n\u003cp\u003eSL28 is a tall coffee plant with high cherry yields and exceptionally good cup quality. This variety is related to the Bourbon genetic group. It is very drought tolerant, but still susceptible to leaf rust and other diseases.\u003c\/p\u003e\n\n\u003cp\u003eSL34\u003c\/p\u003e\n\n\u003cp\u003eThis variety is the most widely grown in Kenya, coping with climate change and high altitudes. It is popular for its high yield and perfect cup quality. Although it is more resistant to pests than its relative SL28, it still suffers from coffee rust.\u003c\/p\u003e\n\n\u003cp\u003eThe visual differences between the two varieties are mainly in the leaves.\u003c\/p\u003e\n\n\u003cp\u003ein the robe\u003c\/p\u003e\n\n\u003cp\u003eThis variety was created by crossing the aforementioned SL28 and SL34 varieties. It stands out for its high quality and yield of cherries. It is resistant to pests and its grains are large.\u003c\/p\u003e\n\n\u003cp\u003eRuiru 11\u003c\/p\u003e\n\n\u003cp\u003eThis cultivar was created in the 1970s in Kenya and is typical for its high yield of coffee cherries. It is very resistant to pests and coffee rust.\u003c\/p\u003e\n\n\u003ch3\u003eCultivation \u0026amp; processing\u003c\/h3\u003e\n\n\u003cp\u003eProducers send their freshly harvested cherries to cooperatives, which then prepare the coffee. It is worth noting that Kenya has a unique way of preparing its green coffee. The process of processing coffee cherries, known as \u0026quot;Kenya washing\u0026quot; or \u0026quot;double washing\u0026quot;, is considered a national specialty. This method of preparation, combined with some specific varieties, developed for their ability to adapt to the local terroir, has placed Kenya among the world\u0026#39;s most prestigious locations for growing select coffees with perfect acidity.\u0026nbsp;\u003c\/p\u003e\n\n\u003cp\u003eAlthough this method offers undeniable advantages, it also presents an environmental challenge in terms of sustainable water management.\u003c\/p\u003e\n\n\u003ch3\u003eRecommended preparation\u0026nbsp;\u003c\/h3\u003e\n\n\u003cp\u003eThe most suitable preparation of coffee is in the form of an aeropress or V60. Its juiciness, freshness and aroma are most evident here.\u003c\/p\u003e\n\u003c\/div\u003e\n","brand":"Coffee Source","offers":[{"title":"250g","offer_id":44201500475643,"sku":"0122037001\/V250","price":322.0,"currency_code":"CZK","in_stock":true},{"title":"1000g","offer_id":44201500508411,"sku":"0122037001\/V1000","price":1288.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/mockup_bez_gramu.png?v=1776783992"},{"product_id":"kpz-blend","title":"KPZ Blend","description":"\u003cp\u003eThe KPZ blend is a coffee designed for all employees and employers who are espresso enthusiasts. It is ideal for making coffee using home lever espresso machines or automatic coffee makers.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eRECOMMENDED PREPARATION\u003c\/strong\u003e\u003cbr\u003eEspresso – for the recipe, scroll down. ⬇\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFLAVOR PROFILE\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eNuts\u003cbr\u003eAlmonds\u003cbr\u003eDark chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eESPRESSO RECIPE\u003c\/strong\u003e\u003cbr\u003e14g IN\u003cbr\u003e35g OUT\u003cbr\u003eExtraction Time: 30–32 seconds\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eTROUBLESHOOTING\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eIf your coffee tastes:\u003cbr\u003e\u003cbr\u003eToo bitter or empty ➞ grind coarser.\u003cbr\u003eToo acidic or salty ➞ grind finer.\u003cbr\u003eIf the extraction time is:\u003cbr\u003e\u003cbr\u003e\u0026gt;35 seconds ➞ grind coarser.\u003cbr\u003e\u003cbr\u003e\u0026lt;25 seconds ➞ grind finer.\u003c\/p\u003e","brand":"Coffee Source","offers":[{"title":"1000g","offer_id":53704200290649,"sku":"KPZ\/V1000","price":815.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-kpz.png?v=1762951957"},{"product_id":"laska","title":"El Salvador Manzano","description":"\u003cdiv\u003e\n\u003cp align=\"justify\" lang=\"sk-SK\"\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIlamatepec\u003c\/span\u003e\u003cbr \/\u003e\n\u003cstrong\u003eFarm (farmer):\u003c\/strong\u003e\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eEmilio Lopez\u003c\/span\u003e\u003cbr \/\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1350 - 1500 m.n.m\u003cbr \/\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e\u0026nbsp;pacamara\u003cbr \/\u003e\n\u003cstrong\u003eProcessing:\u0026nbsp;\u003c\/strong\u003enatural\u003cbr \/\u003e\n\u003cstrong\u003eAcidity:\u0026nbsp;\u003c\/strong\u003elow\u003cbr \/\u003e\n\u003cstrong\u003eTaste profile:\u003c\/strong\u003e chocolate, almonds, vanilla\u003c\/p\u003e\n\n\u003ch2\u003eorigin\u003c\/h2\u003e\n\n\u003cdiv\u003eEl Manzano Farm is 16 km from Santa Ana, also known as Ilamatepec. This name is in the original dialect of the locals (specifically in the Uto-Aztecan language). The farm is part of the production company Cuatro M, which has been run by Emilio Lopez since 2001. It is part of the sixth generation of coffee growers. He has a wealth of experience, which he also proved by placing in the Cup of Excellence competition in 2018, where his coffees took first and second place. In 2005, Emilio and his team built their own coffee processing plant on this farm with a capacity of 600 tons of green grain. Their main values in terms of access to coffee are mainly quality, consistency of production and support for innovation.\u003c\/div\u003e\n\n\u003cdiv\u003e\u0026nbsp;\u003c\/div\u003e\n\n\u003ch2\u003ecultivation\u0026nbsp;\u003c\/h2\u003e\n\n\u003cdiv\u003eThe aforementioned El Manzano Farm is located in a volcanic terroir at an altitude of 1,300 to 1,550 meters. The soil in this area is very fertile and rich in nutrients. Originally, only the Typica variety was planted on the farm, but it failed and the yield was small. For this reason, in 2004 Emilio and his team decided to transplant the farm with the current main production variety Red Bourbon, which is currently grown on 90% of the land and the rest is planted with varieties Pacamara, Typica, Yellow Bourbon and Kenya. The total area of the farm is about 75 hectares.\u003c\/div\u003e\n\n\u003cdiv\u003e\u0026nbsp;\u003c\/div\u003e\n\n\u003ch2\u003evariety\u003c\/h2\u003e\n\n\u003cdiv\u003ePacamara or dwarf variety is a coffee tree created by crossing varieties Pacas and Maragogype. The plant produces large grains that are very rich in flavors and aromas. Unfortunately, it is also very susceptible to rust, which is a disease that attacks the leaves of the coffee tree and can destroy entire plantations. The yield of the Pacamara variety is low and therefore very difficult to buy. It is most grown at higher altitudes, where the coffee tree generally thrives very well.\u003c\/div\u003e\n\n\u003cdiv\u003e\u0026nbsp;\u003c\/div\u003e\n\n\u003ch2\u003eprocessing\u0026nbsp;\u003c\/h2\u003e\n\n\u003cdiv\u003eThe coffee was processed by a dry process. The cherries are harvested by hand and immediately after harvesting are spread on African beds, where the coffee is aerated and turned every hour. As a result, the fruit is dried evenly and unwanted mold infestation or fermentation is reduced. The average temperature at the time of collection is between 25 and 30 \u0026deg; C and the whole process takes 10 to 14 days.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n","brand":"COFFEE SOURCE","offers":[{"title":"Default Title","offer_id":54133668512089,"sku":"LASKA","price":390.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-laska_ff3c0035-2486-42d5-ae95-efb7666b09f1.png?v=1770652603"},{"product_id":"jarni-blend","title":"Jarní Blend","description":"\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eZpomalte a dopřejte si naši JARNÍ limitovanou edici výběrové kávy.\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eUpražili jsme pro vás dvě výběrové kávy a spojili je v něco jedinečného. Jarní blend - jemný, ovocný a svěží jako dotek jara.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFarma (farmář):\u003c\/b\u003e Malí producenti\u003cbr\u003e\u003cb\u003eNadmořská výška:\u003c\/b\u003e 1600 - 1750 m n.m.\u003cbr\u003e\u003cb\u003eAcidita:\u003c\/b\u003e Střední\u003cbr\u003e\u003cb\u003eChuťový profil:\u003c\/b\u003e Bez, agávový sirup, marcipán\u003cbr\u003e\u003cb\u003eDoporučená příprava:\u003c\/b\u003e Espresso\u003c\/p\u003e\n\u003ch3 class=\"p1\"\u003e\u003c\/h3\u003e","brand":"Coffee Source","offers":[{"title":"250g","offer_id":54455726735705,"sku":"JARNI","price":390.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-jarni_blend.png?v=1772474118"},{"product_id":"ethiopia-suke-quto-washed-kopie","title":"Ethiopia Suke Quto","description":"\u003cp\u003eSuke Quto is one of our most popular coffees from our range. We have been buying it for several years. The coffee is processed with absolute precision and every year it surprises us with its richness and the unmistakable character of coffees from the Guji region. This year's coffee has a very beautiful floral aroma that complements the honey sweetness and freshness of citrus fruits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Guji\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFarm (Farmer):\u003c\/strong\u003e Tesfaye Bekele\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800 - 2200 m.a.s.l.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Kurume, Welicho\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e medium\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTaste profile:\u003c\/strong\u003e flower honey, lemon, tea\u003cbr\u003e\u003cstrong\u003eRecommended preparation according to roasting:\u003c\/strong\u003e filter \/ espresso\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eSuke Quto Farm was established in 2005 with the idea of ​​establishing a farm where organic coffee will be grown in the shade of the surrounding trees. Originally the farm had 5 ha, today its area is already 221 ha. When a forest fire destroyed most of the surrounding forest a few years ago, local farmers started planting corn and Teff (or Abyssinian millet, which is the tiniest grain in the world and suitable for celiacs). The disadvantage of these crops is that they cause soil erosion, leaving the land barren and depleted after a few years. Tesfaye came up with a different idea, planting coffee trees and trees to provide shade. Today, over 150 farmers help him build these organic \"coffee forests\", who then import their crops to Suke Quto's farm for processing.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eCoffee is mainly processed using washed and dry methods (natural). Wet method fermentation takes around 36 to 72 hours depending on the weather. The coffee is then dried in the sun on African beds for approximately 9 to 13 days. There are currently around 200 coffee drying beds on the farm. With the dry method, the coffee dries longer because the pulp has to dry as well, and drying takes around 21 to 27 days.\u003c\/p\u003e\n\u003ch3\u003eRecommended preparation:\u003c\/h3\u003e\n\u003cp\u003efilter - V60 or Aeropress will be the most suitable choice if you want to enjoy the whole spectrum of aromas and tastes that this coffee offers \u003c\/p\u003e\n\u003cp\u003eespresso - high sweetness, medium acidity and a beautiful floral aroma stand out especially in milk drinks \u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Ef8svwx_iiM\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003eManufacturer:\u003c\/div\u003e\n\u003cdiv\u003eCoffee Source s.r.o.\u003c\/div\u003e\n\u003cdiv\u003eŠtěrboholská 560\/73, Prague 10, 10200\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eStore in a cool and dry place.\u003c\/div\u003e","brand":"Coffee Source","offers":[{"title":"250g \/ on the filter","offer_id":54758762381657,"sku":"SUKE2025\/V250","price":305.0,"currency_code":"CZK","in_stock":true},{"title":"250g \/ for espresso","offer_id":54758762414425,"sku":"SUKE2025E\/V250","price":305.0,"currency_code":"CZK","in_stock":true},{"title":"1000g \/ on the filter","offer_id":54758762447193,"sku":"SUKE2025\/V1000","price":1220.0,"currency_code":"CZK","in_stock":true},{"title":"1000g \/ for espresso","offer_id":54758762479961,"sku":"SUKE2025E\/V1000","price":1220.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-ehiopia-suke-quto-washed.png?v=1762959025"},{"product_id":"ethiopia-suke-quto-natural-kopie","title":"Ethiopia Suke Quto natural","description":"\u003cp\u003eRegion: Guji\u003cbr data-mce-fragment=\"1\" \/\u003e\nFarm (Farmer): Tesfaye Bekele\u003cbr data-mce-fragment=\"1\" \/\u003e\nAltitude: 1800 - 2200 m.a.s.l.\u003cbr data-mce-fragment=\"1\" \/\u003e\nVariety: Kurume, Welicho\u003cbr data-mce-fragment=\"1\" \/\u003e\nProcessing: natural\u003cbr data-mce-fragment=\"1\" \/\u003e\nAcidity: Low\u003cbr data-mce-fragment=\"1\" \/\u003e\nFlavor profile: tangerine, jasmine, chocolate\u0026nbsp;\u003c\/p\u003e\n\n\u003cp\u003e\u003ciframe allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Ef8svwx_iiM\" title=\"YouTube video player\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cp\u003eCoffee is mainly processed using washed and dry methods (natural). Wet method fermentation takes around 36 to 72 hours depending on the weather. The coffee is then dried in the sun on African beds for approximately 9 to 13 days. There are currently around 200 coffee drying beds on the farm. With the dry method, the coffee dries longer because the pulp has to dry as well, and drying takes around 21 to 27 days. We have been buying coffee from the Suke Quto farm for 6 years. The quality of the coffees is high and despite the fact that we receive a large number of samples from other growers, we always choose coffees from this farm.\u003cbr \/\u003e\nOur first contact with owner\u0026nbsp;Tesfay Bekele was at a cupping in Amsterdam. The quality of the coffees is high and despite the fact that we receive a large number of samples from other growers, we always choose coffees from this farm...\u003c\/p\u003e\n\n\u003ch3\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cp\u003eThe Oromo people of Guji consider their region to be the ancestral cradle of Oromo culture. Ceremonies, rituals and traditions that are based on the Gada age group system are still widely practiced among the people of Guji.\u003cbr \/\u003e\nSuke Quto Farm was established in 2005 with the idea of establishing a farm where organic coffee will be grown in the shade of the surrounding trees. Originally the farm had 5 ha, today its area is already 221 ha. When a forest fire destroyed most of the surrounding forest a few years ago, local farmers started planting corn and the grain teff (or Abyssinian millet, which is the tiniest grain in the world and suitable for celiacs). The disadvantage of these crops is that they cause soil erosion, leaving the land barren and depleted after a few years. Tesfaye came up with another\u0026nbsp;idea to plant coffee trees and trees to provide shade. Today, over 150 farmers help him build these organic \u0026quot;coffee forests\u0026quot;, who then import their crops to Suke Quto\u0026#39;s farm for processing. Tesfaye Bekele is one of the people who have significantly helped the development of selective coffee cultivation in Guji. Since the region was dominated by cattle farmers until then, he looked for new ways to make coffee popular among farmers. He began working in the field of natural resource and environmental protection for the government of Ethiopia. He was responsible for the Guji and Borena zone. From 1997 to 1999, the Guji area was hit by large fires that destroyed 5,000 acres of forest. The company was heavily involved in the restoration of vegetation. After the fires, local residents returned to the land and started growing teff again, which was destroying the soil. Tesfaye realized that he could not prevent people from returning to these deforested lands to rebuild their livelihoods. He needed to give people an alternative. \u0026quot;I came up with the idea of replanting forests and coffee trees to increase diversity.\u0026quot; The local community agreed with my proposal and asked me to provide coffee seedlings. \u0026ldquo; Suke Quto Farm\u0026nbsp;distributed large quantities of coffee seedlings to smallholders. Despite the initial disbelief and impatience of the results, coffee cultivation in this region was developed to its present dimensions. Tesfaye helps the local community with the organization of fresh water supplies and helps build a local school for children who do not have access to education in the area.\u003c\/p\u003e\n\n\u003ch3\u003e\u003cstrong\u003eCultivation\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eSuke Quto Farm is spread over the high lands and valleys of Odo Shakisso woreda. The volcanic soil located on the farm is very fertile. Tesfaye keeps the soil in good condition by organic recycling through garbage, coffee root residues and shade trees. Suke Quto coffees are certified Organic and Rainforest Alliance. The company works with 171 small farmers who import cherries to the Suke Quto processing plant. In addition to partnering with these growers, the farm owns an additional 221 hectares in the Guji highlands. 200 seasonal workers are employed here during the harvest period to collect and process coffee.\u003c\/p\u003e\n\n\u003ch3\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cp\u003eHeirloom is a designation for original Ethiopian varieties. This designation is used to denote native varieties, many of which are still found in the wild. Kurume and Welicho are coffee plants of the arabica genus and belong to the original varieties in Ethiopia. The coffee from these coffee plants has the characteristic flavors of the region. It is slightly sour, juicy and beautifully floral. Tastes vary only slightly depending on the growing region. Currently, it is estimated that there are approximately 10,000 original varieties in Ethiopia that have not yet been genetically identified. Coffee varieties in Ethiopia are researched and developed by the Jimma Agricultural Research Center (JARC). Here, important attributes of individual varieties are examined, such as the plant\u0026#39;s resistance to pests and diseases or its yield.\u0026nbsp;\u003c\/p\u003e\n\n\u003ch3\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\u003cp\u003eCoffee harvesting is traditional and done by hand. Next, the coffee travels to Suke Quto\u0026#39;s own processing station. Cherries intended for dry processing are dried on African beds. There are currently around 200 coffee drying beds on the farm. With the dry method, the coffee dries longer because the pulp has to dry as well, and drying takes around 21 to 27 days. All the while, the cherries must be regularly aerated to prevent unwanted fermentation or the development of mold.\u003c\/p\u003e\n\n\u003ch3\u003e\u003cstrong\u003eFlavor profile and appropriate preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\n\u003cp\u003eThe coffees from the Suke Quto farm are very complex and have a characteristic profile for this area (Guji). They are suitable for preparing filtered coffee as well as espresso. It is up to you which roasting profile you choose. In both of these ways, its beautiful floral aroma of jasmine, lower acidity and sweetness of tangerines are developed.\u003c\/p\u003e\n\u003c\/div\u003e\n","brand":"Coffee Source","offers":[{"title":"250g \/ na espresso","offer_id":56167006110041,"sku":"SUKE2023NE\/V250","price":305.0,"currency_code":"CZK","in_stock":true},{"title":"250g \/ na filtr","offer_id":56167006142809,"sku":null,"price":305.0,"currency_code":"CZK","in_stock":false},{"title":"1000g \/ na espresso","offer_id":56167006175577,"sku":"SUKE2023NE\/V1000","price":1220.0,"currency_code":"CZK","in_stock":true},{"title":"1000g \/ na filtr","offer_id":56167006208345,"sku":null,"price":1220.0,"currency_code":"CZK","in_stock":false},{"title":"250g \/ omni","offer_id":56280634392921,"sku":"SUKE2024O\/V250","price":305.0,"currency_code":"CZK","in_stock":true},{"title":"1000g \/ omni","offer_id":56280675352921,"sku":"SUKE2024O\/V1000","price":1220.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-ethiopia-suke-quto-natural.png?v=1762959063"},{"product_id":"ethiopia-bombe","title":"Ethiopia Bombe","description":"\u003cp\u003e\u003cstrong\u003e+ colletions atd .. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eTato mikrolotová káva Sidama je připravována společností DWD ve své stanici ve vesnici Bombe anaerobní fermentací. Káva se zde sklízí v nadmořské výšce kolem 2300 m v bohatém prostředí. Nabízí proslulé aromatické vlastnosti Sidamských profilů.\u003c\/p\u003e\n\u003cp\u003eKáva se připravuje ve stanici provozované společností DWD, kousek od vesnice Bombe. Tato stanice existuje od roku 2022 a právě sem farmáři z Bombe přivážejí svou kávu.\u003c\/p\u003e\n\u003cp\u003ePo fermentaci v anaerobním prostředí po dobu 92 hodin káva suší na vyvýšených postelích 17 až 22 dní, v závislosti na počasí. Káva je umístěna v tenké vrstvě a pravidelně se míchá, aby se zajistilo rovnoměrné sušení.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Bensa\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eFarmář:\u003c\/strong\u003e \u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eNadmořská výška:\u003c\/strong\u003e 2300 - 2400 m n. m.\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eOdrůda:\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e Heirloom\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eZpracování:\u003c\/strong\u003e anaerobní\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eAcidita:\u003c\/strong\u003e \u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eChuťový profil: \u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eStupeň pražení: \u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eDoporučená příprava:\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePůvod\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOdrůda\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDoporučená příprava\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Coffee Source","offers":[{"title":"250g","offer_id":56568421286233,"sku":"0124010019\/V250","price":440.0,"currency_code":"CZK","in_stock":true},{"title":"1000g","offer_id":56568421319001,"sku":"0124010019\/V1000","price":1760.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/bombe_-_mocap_bez_g.png?v=1773307258"},{"product_id":"brazil-maria-soraia-guimaraes","title":"Brazil Maria Soraia Guimarães","description":"\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eDOPLNIT -\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eBASIC INFORMATION : Arara\u003cbr\u003eRegion: Cerrado Mineiro\u003cbr\u003eFarm: Fazenda Salitre and Fazenda Caju\u003cbr\u003eFarmer: Maria Soraia Guimarães\u003cbr\u003eAltitude: 1150 m above sea level.\u003cbr\u003eVariety: Arara\u003cbr\u003eProcessing: Aerobic Natural\u003cbr\u003eTaste profile:\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"319\" data-start=\"51\"\u003eRodinná cesta Soraiiných s kávou začala v roce 2000, poháněná láskou k půdě a touhou produkovat kávu v nejvyšší kvalitě. Právě tehdy udělali své první kroky v pěstování kávy a zahájili cestu, která se díky tvrdé práci a odhodlání s každou další sklizní dále rozvíjela.\u003c\/p\u003e\n\u003cp data-end=\"560\" data-start=\"321\"\u003eV průběhu let se jejich pěstební plocha rozšířila v regionu Cerrado Mineiro. V roce 2012 začala nová etapa – jejich syn se po studiích vrátil a zapojil se do vedení farmy, přinesl nové nápady, technologie a důraz na udržitelnost a kvalitu.\u003c\/p\u003e\n\u003cp data-end=\"848\" data-start=\"562\"\u003eVelký milník přišel v roce 2019, kdy se rodina rozhodla investovat do produkce výběrové kávy. Výsledek byl překvapivý: už v tom samém roce získali několik ocenění v regionálních i národních soutěžích. Od té doby jejich oceňované kávy nadále sbírají uznání a obdivovatele po celém světě.\u003c\/p\u003e\n\u003cp data-end=\"1072\" data-start=\"850\"\u003eProdukce kávy je rozdělena mezi dvě farmy: Fazenda Salitre a Fazenda Jacu. Každá má svou vlastní identitu, terroir a historii, ale obě spojuje stejný cíl – nabízet vysoce kvalitní kávy, pěstované s péčí, respektem a vášní.\u003c\/p\u003e\n\u003cp data-end=\"1159\" data-start=\"1074\"\u003eVíce než jen kávu rodina Soraia pěstuje tradici, inovaci a dokonalost v každém zrnku.\u003c\/p\u003e\n\u003cp data-end=\"1309\" data-start=\"1161\"\u003e\u003cstrong data-end=\"1179\" data-start=\"1161\"\u003eProdukce kávy:\u003c\/strong\u003e 67 ha\u003cbr data-end=\"1188\" data-start=\"1185\"\u003e\u003cstrong data-end=\"1211\" data-start=\"1188\"\u003ePřírodní rezervace:\u003c\/strong\u003e 13,4 ha\u003cbr data-end=\"1222\" data-start=\"1219\"\u003e\u003cstrong data-end=\"1238\" data-start=\"1222\"\u003eCertifikace:\u003c\/strong\u003e Rainforest Alliance, Região do Cerrado Mineiro, Certifica Minas Café\u003c\/p\u003e","brand":"Coffee Source","offers":[{"title":"250g \/ NA ESPRESSO","offer_id":56568651645273,"sku":null,"price":285.0,"currency_code":"CZK","in_stock":false},{"title":"250g \/ NA FILTR","offer_id":58188356419929,"sku":null,"price":285.0,"currency_code":"CZK","in_stock":false},{"title":"250g \/ OMNI","offer_id":58188356452697,"sku":"SORAIA\/V250","price":285.0,"currency_code":"CZK","in_stock":true},{"title":"1000g \/ NA ESPRESSO","offer_id":56568651678041,"sku":null,"price":1140.0,"currency_code":"CZK","in_stock":false},{"title":"1000g \/ NA FILTR","offer_id":58188356485465,"sku":null,"price":1140.0,"currency_code":"CZK","in_stock":false},{"title":"1000g \/ OMNI","offer_id":58188356518233,"sku":"SORAIA\/V1000","price":1140.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/mockup_bez_gramu_4a1fd2c2-e1b1-4ca9-94ab-efdf3b6bfc75.png?v=1780402847"},{"product_id":"el-salvador-dorada","title":"EL SALVADOR - EL GOBIADO FARM - FERNANDO ALFARO","description":"\u003cstrong\u003eRegion\u003c\/strong\u003e: Ahuachapan\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFarmer\u003c\/strong\u003e: Fernando Alfaro\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFarma\u003c\/strong\u003e: Finca El Gobiado\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1300 - 1350 m n.m.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Orange bourbon\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e: Natural\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAcidity\u003c\/strong\u003e: low\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFlavor profile\u003c\/strong\u003e: mirabelle, chocolate, raisin\n\u003ch3\u003eORIGIN\u003c\/h3\u003e\nFinca El Gobiado is a family business located near the town of Concepción de Ataco, in the Ilamatepec Mountains, in the Ahuachapan region. The state was founded in the mid-19th century when Antonio José Aldaro acquired land near the village of Ataco. His son, Agustin Alfaro, followed in his father's footsteps and established El Carmen as one of the leading exporters in El Salvador. The effort was continued by Antonio Aldaro, who is the leading face of the third generation.\n\u003ch3\u003eCULTIVATION \u0026 VARIETY\u003c\/h3\u003e\nThe Gobiado farm is 50% planted with bourbon orange and 50% with bourbon red.\n\u003ch3\u003eBOURBON\u003c\/h3\u003e\nBourbon, together with the Typica variety, form the most culturally and genetically significant group of coffea arabica coffees in the world. Bourbon is characterized by lower production, susceptibility to major diseases, but excellent cup quality.\u003cbr data-mce-fragment=\"1\"\u003eThe variety was introduced to Brazil around 1860 and from there it quickly spread north to other parts of South and Central America. Today in Latin America, Bourbon itself has largely been replaced by varieties derived from it (notably Caturra, Catuai and Mundo Novo), although Bourbon itself is still grown in El Salvador, Guatemala, Honduras and Peru.\n\u003ch3\u003eORANGE BOURBON\u003c\/h3\u003e\nOrange Bourbon is a hybridization of red and yellow Bourbon, first found and developed in El Salvador.\n\u003ch3\u003ePROCESSING\u003c\/h3\u003e\nThe cherries were picked by hand, then the cherries were placed on African beds and clay pavements, where they dried for 25 to 32 days.\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Coffee Source","offers":[{"title":"250g","offer_id":56568726323545,"sku":"032580\/V250","price":288.0,"currency_code":"CZK","in_stock":false},{"title":"1000g","offer_id":56568726356313,"sku":"032580\/V1000","price":1150.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/29-11-23_250-1000g_EL_SALVADOR_EL_GOBIADO.png?v=1773060771"},{"product_id":"el-salvador-miramar","title":"EL SALVADOR - EL GOBIADO FARM - FERNANDO ALFARO","description":"\u003cstrong\u003eRegion\u003c\/strong\u003e: Ahuachapan\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFarmer\u003c\/strong\u003e: Fernando Alfaro\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFarma\u003c\/strong\u003e: Finca El Gobiado\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1300 - 1350 m n.m.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Orange bourbon\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e: Natural\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAcidity\u003c\/strong\u003e: low\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFlavor profile\u003c\/strong\u003e: mirabelle, chocolate, raisin\n\u003ch3\u003eORIGIN\u003c\/h3\u003e\nFinca El Gobiado is a family business located near the town of Concepción de Ataco, in the Ilamatepec Mountains, in the Ahuachapan region. The state was founded in the mid-19th century when Antonio José Aldaro acquired land near the village of Ataco. His son, Agustin Alfaro, followed in his father's footsteps and established El Carmen as one of the leading exporters in El Salvador. The effort was continued by Antonio Aldaro, who is the leading face of the third generation.\n\u003ch3\u003eCULTIVATION \u0026 VARIETY\u003c\/h3\u003e\nThe Gobiado farm is 50% planted with bourbon orange and 50% with bourbon red.\n\u003ch3\u003eBOURBON\u003c\/h3\u003e\nBourbon, together with the Typica variety, form the most culturally and genetically significant group of coffea arabica coffees in the world. Bourbon is characterized by lower production, susceptibility to major diseases, but excellent cup quality.\u003cbr data-mce-fragment=\"1\"\u003eThe variety was introduced to Brazil around 1860 and from there it quickly spread north to other parts of South and Central America. Today in Latin America, Bourbon itself has largely been replaced by varieties derived from it (notably Caturra, Catuai and Mundo Novo), although Bourbon itself is still grown in El Salvador, Guatemala, Honduras and Peru.\n\u003ch3\u003eORANGE BOURBON\u003c\/h3\u003e\nOrange Bourbon is a hybridization of red and yellow Bourbon, first found and developed in El Salvador.\n\u003ch3\u003ePROCESSING\u003c\/h3\u003e\nThe cherries were picked by hand, then the cherries were placed on African beds and clay pavements, where they dried for 25 to 32 days.\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Coffee Source","offers":[{"title":"250g","offer_id":56568796873049,"sku":"25040251\/V250","price":390.0,"currency_code":"CZK","in_stock":true},{"title":"1000g","offer_id":56568796905817,"sku":"25040251\/V1000","price":1560.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-el_salvador_miramar_2.png?v=1774363102"},{"product_id":"guatemala-rio-azul","title":"GUATEMALA - El Aguacate - JESUS CARDONA","description":"\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Huehuetenango\u003cbr \/\u003e\n\u003cstrong\u003eFarm (Farmer):\u003c\/strong\u003e The Avocado - Jesus Cardona\u003cbr \/\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650 m n.m.\u003cbr \/\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Caturra, Bourbon\u003cbr \/\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Washed\u003cbr \/\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Medium\u003cbr \/\u003e\n\u003cstrong\u003eFlavor profile:\u003c\/strong\u003e apple cider, milk chocolate, jam\u003cbr \/\u003e\n\u003cstrong\u003eRecommended method of preparation:\u003c\/strong\u003e Filtered coffee\u003c\/p\u003e\n\n\u003ch2\u003eORIGIN\u003c\/h2\u003e\n\n\u003cp\u003eEl Aguacate farm is owned by Jesus and Concepci\u0026oacute;, the name of the farm translates to \u0026quot;avocado tree\u0026quot;. They named it after a large, old tree that grows on their property. This and other trees grown on the farm provide shade for the coffee and an additional source of income for the households.\u003c\/p\u003e\n\n\u003cp\u003eTen years ago, the family bought a piece of land and began gradually building their farm.\u003c\/p\u003e\n\n\u003cp\u003eIt took persistence and determination, but now they feel they\u0026#39;ve made it. The children are now studying and have succeeded in creating employment for people in the area. \u0026quot;Since I was little, I dreamed of working in the fields and owning my own land, and today I\u0026#39;m here,\u0026quot; says Jesus. I love working in the industry and doing something I enjoy. \u0026quot;We are always ready to learn new things and improve the quality of our coffee.\u0026quot;\u003c\/p\u003e\n\n\u003cp\u003eThe climate of this area is cold; cool air and clouds flow throughout the day. And that\u0026#39;s why the coffee ripens slowly and evenly. During the harvest, there are three rounds of picking, when only ripe cherries are harvested. The cherries are then peeled that same afternoon and fermented for two days. They are then washed and dried for about seven days.\u003c\/p\u003e\n\n\u003ch2\u003eCATURRA VARIETY\u003c\/h2\u003e\n\n\u003cp\u003eIt was created by a natural mutation of the Bourbon variety in Brazil in the first half of the 20th century. It stands out for its acidity, medium body and sweet fruity taste. The yield of these coffee plants is high. Today, coffee is grown in South and Central America.\u003c\/p\u003e\n\n\u003ch2\u003eBOURBON\u003c\/h2\u003e\n\n\u003cp\u003eBourbon, together with the Typica variety, form the most culturally and genetically significant group of coffea arabica coffees in the world. Bourbon is characterized by lower production, susceptibility to major diseases, but excellent cup quality.\u003c\/p\u003e\n\n\u003cp\u003eThe variety was imported to Brazil around 1860 and from there it quickly spread north to other parts of South and Central America.\u003c\/p\u003e\n\n\u003ch2\u003ePROCESSING\u003c\/h2\u003e\n\n\u003cp\u003eRipe cherries were hand-picked, then peeled from the skin on the same day. They then fermented for two days and were finally dried in the sun for about 7 days.\u003c\/p\u003e\n\n\u003ch2\u003eFLAVOR PROFILE\u003c\/h2\u003e\n\n\u003cp\u003eapple cider, milk chocolate, jam\u003c\/p\u003e\n\n\u003ch2\u003eRECOMMENDED PREPARATION\u003c\/h2\u003e\n\n\u003cp\u003eon the filter\u003c\/p\u003e\n","brand":"Coffee Source","offers":[{"title":"250g","offer_id":56568889737561,"sku":"012514\/V250","price":273.0,"currency_code":"CZK","in_stock":false},{"title":"1000g","offer_id":56568889770329,"sku":"012514\/V250","price":1090.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/29-11-23_250-1000g_GUATEMALA_ARTURO_TUY_6bf9b75d-0162-4047-9472-2f88a7e7d3f4.png?v=1762513601"},{"product_id":"colombia-jairo-arcila","title":"Colombia Jairo Arcila","description":"\u003cp\u003e\u003cstrong\u003eStát:\u003c\/strong\u003e Colombia\u003cbr\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003eArmenia\u003cbr\u003e\u003cstrong\u003eOkres:\u003c\/strong\u003e Quindio\u003cbr\u003e\u003cstrong\u003eFarmář \/ farma:\u003c\/strong\u003e Jairo Arcila\u003cbr\u003e\u003cstrong\u003eOdrůda:\u003c\/strong\u003e Castillo\u003cbr\u003e\u003cstrong\u003eZpracování: \u003c\/strong\u003eHoney Co-fermented\u003cbr\u003eSklizeň: 2025\u003cbr\u003e\u003cstrong\u003eNadmořská výška:\u003c\/strong\u003e 2200 m n.m.\u003cbr\u003e\u003cstrong\u003eChuť:\u003c\/strong\u003e Meruňkový koláč, ibišek, ice tea \u003cbr\u003e\u003cstrong\u003eDoporučená příprava:\u003c\/strong\u003e Filtr\/espresso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOdrůda:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOdrůda Castillo, kterou vyvinula kolumbijská Federación Nacional de Cafeteros (FNC) prostřednictvím svého výzkumného centra Cenicafé, byla oficiálně uvedena na trh v roce 2005. Tato odrůda byla speciálně navržena tak, aby řešila dva hlavní problémy, kterým čelí pěstitelé kávy: nízkou produktivitu a náchylnost k rzi kávové (Hemileia vastatrix), ničivé houbové chorobě, která způsobila značné ztráty na kávových úrodách po celém světě.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eOdrůda Castillo, vyvinutá genetickým křížením mezi hybridem Timor (známým pro svou odolnost vůči chorobám) a Caturrou (ceněnou pro svou kompaktní velikost a výrazný profil šálku), kombinuje nejlepší vlastnosti obou odrůd. Nabízí robustní odolnost vůči rzi kávové a přináší vyšší výnosy ve srovnání s tradičními odrůdami, jako je Caturra. Castillo se také přizpůsobí různým nadmořským výškám, obvykle se mu daří mezi 1 200 a 1 800 m n. m., což z ní činí všestrannou volbu pro kolumbijské pěstitele kávy.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCo se týče chuti, Castillo je dobře známá pro svůj vyvážený profil s tóny citrusů, červeného ovoce a karamelu, často doprovázené jasnou kyselostí a hladkým, středním tělem.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eZavedení odrůdy Castillo mělo transformační dopad na pěstování kávy v Kolumbii.\u003cbr\u003eJejí vyšší výnosy a odolnost vůči chorobám umožnily zemědělcům dosáhnout větší stability produktivity, čímž se snížila jejich závislost na syntetických hnojivech a zlepšila udržitelnost jejich provozu. To bylo obzvláště důležité pro drobné zemědělce, kteří jsou často nejzranitelnější vůči ekonomickým a environmentálním otřesům.\u003cbr\u003eDnes se Castillo široce pěstuje po celé Kolumbii. Její úspěch podtrhuje důležitost neustálých investic do zemědělského výzkumu a vývoje, aby se zajistila odolnost a udržitelnost globálního kávového průmyslu\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eVzrůst: trpasličí | Průměrná nadmořská výška: 1200–1800 m n. m. | Odolná vůči rzi listové a CBD (chorobě kávových bobulí)\u003cbr\u003e\u003cbr\u003ePro tuto šarži byly sklizeny pouze nejzralejší třešně. Třešně jsou přepravovány do našeho zpracovatelského centra La Pradera v pytlích na obilí nebo ve speciálních nádržích, aby se zachovala jejich čerstvost. Jakmile třešně dorazí do La Pradera, jsou třešně ponořeny do vodních nádrží, aby se odstranily všechny zrna s nízkou hustotou nebo cizí materiály. Voda použitá v této fázi se recykluje pro další várky a jakmile již není vhodná k použití, filtruje se přes řadu specializovaných nádrží, než se zavlaží do záhonů vetiveru a uvolní se jako kyslík. Tento udržitelný filtrační systém zajišťuje, že se nevypouští žádná kontaminovaná voda, a tím je zachován náš závazek k ekologicky šetrným postupům.\u003cbr\u003eTřešně poté podléhají 72hodinovému suchému anaerobnímu fermentačnímu procesu s dužinou. Během této fáze se do fermentačních nádrží přidávají broskve a vinné kvasnice. Broskve přenášejí na kávu svou charakteristickou chuť peckovin, zatímco vinné kvasnice zesilují proces fermentace a produkují aromatické sloučeniny, které dodávají kávě komplexnost a hloubku.\u003cbr\u003eZačleněním broskví do procesu s medem vytváříme kávu, která chutná jako léto v šálku – přirozeně sladkou, zářivou a neodolatelně voňavou.\u003c\/p\u003e\n\u003cp\u003eJak se broskve během fermentace rozkládají, uvolňují estery a alkoholy, které interagují s kávovým slizem a dodávají jí komplexnost. Při fermentaci s vinnými kvasnicemi se tóny pomerančových květů, medu a květin ještě více zvýrazní, což vytváří zajímavý šálek.\u003cbr\u003eVinné kvasinky hrají v procesu fermentace jedinečnou roli, zvyšují komplexnost kávy a dodávají jí charakteristické vlastnosti. Vinné kvasinky jsou vysoce účinné při přeměně cukrů na alkohol a další sloučeniny během fermentace. U kávy tento proces pomáhá efektivněji rozkládat sliz, čímž uvolňuje organické kyseliny a další sloučeniny, které přispívají k chuti kávy. Výsledkem je výraznější a vrstevnatější chuťový profil, často s ovocnými, květinovými nebo vinnými tóny.\u003cbr\u003ePo fermentaci se třešně rozdrtí, aby se odstranila vnější slupka, zatímco sliz zůstává neporušený. Tato lepkavá, medovitá vrstva je tím, co dalo procesu Honey jeho název a přispívá ke sladkosti a tělu kávy. Rozdrcené třešně se poté přenesou na naši betonovou terasu neboli Elbas ve španělštině, kde se rovnoměrně rozprostřou v tenkých vrstvách. Třešně jsou pečlivě sledovány a pravidelně otáčeny, aby se dosáhlo rovnoměrného sušení a zabránilo se nadměrnému kvašení nebo plísním. Sušení pokračuje, dokud třešně nedosáhnou ideálního obsahu vlhkosti 9,5 % - 11 %, což je pro nás ideální bod.\u003c\/p\u003e\n\u003ch3\u003eDoporučená příprava:\u003c\/h3\u003e\n\u003cp\u003eNa filtr\u003c\/p\u003e","brand":"Coffee Source","offers":[{"title":"150g","offer_id":57646804009305,"sku":"JAIRO150","price":480.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-colombia_jairo_arcila.png?v=1777383567"},{"product_id":"plachetnicova-colombia-tolima-planadas-natural","title":"Colombia Tolima Planadas","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Tolima\u003cbr \/\u003e\n\u003cb\u003eFarm (farmer):\u003c\/b\u003e small producers\u003cbr \/\u003e\n\u003cb\u003eAltitude: 1600 - 1750 m above sea level\u003c\/b\u003e\u003cbr \/\u003e\n\u003cb\u003eVariety:\u003c\/b\u003e Tabi, Castillo, Caturra\u003cbr \/\u003e\n\u003cb\u003eProcessing:\u003c\/b\u003e natural\u003cbr \/\u003e\n\u003cb\u003eAcidity:\u003c\/b\u003e medium\u003cbr \/\u003e\n\u003cb\u003eFlavor profile:\u003c\/b\u003e liqueur, tropical fruit, sour cherries\u003cbr \/\u003e\n\u003cb\u003eRecommended preparation:\u003c\/b\u003e filter\u003c\/p\u003e\n\n\u003ch3 class=\"p1\"\u003e\u003cb\u003eOrigin\u003c\/b\u003e\u003c\/h3\u003e\n\n\u003cp class=\"p1\"\u003eColombia is one of the largest producers of Arabica coffee trees in the world, over the years\u003cbr \/\u003e\nthe country has become synonymous with quality coffee. Colombia carefully develops its coffee\u003cbr \/\u003e\nindustry. The spirit of innovation is strong - new varieties of coffee and innovations in processing are coming\u003cbr \/\u003e\nfrom Colombia. Most of the country\u0026#39;s coffee comes from small producers scattered in\u003cbr \/\u003e\nmany coffee growing regions. These coffee farmers in the countryside in\u003cbr \/\u003e\nColombia has experienced decades of low-intensity political conflict between paramilitaries\u003cbr \/\u003e\ngroups, guerrillas and the government, although a peace deal approved in 2016 did\u003cbr \/\u003e\nbig steps towards peace and the reconciliation process. The lot you can taste was\u003cbr \/\u003e\ngrown by about 60 producers who live in the picturesque towns of Thessaly and Teruel.\u003c\/p\u003e\n\n\u003ch3 class=\"p1\"\u003e\u003cb\u003eVarieties\u003c\/b\u003e\u003c\/h3\u003e\n\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSure\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003eThe Tabi variety is a hybrid variety of coffee that was created by crossing the Typica, Bourbon and\u003cbr \/\u003e\nTimor. Its original development took place in Brazil. Tabi is known for its excellent durability\u003cbr \/\u003e\nagainst diseases, which makes it attractive for cultivation. The character of coffee from Tabi can be\u003cbr \/\u003e\nmore varied and include different nuances thanks to a combination of genetic influences.\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCastillo\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003eCastillo is a hybrid variety of coffee bred in Colombia in response to a need\u003cbr \/\u003e\nmore resistant varieties to fungal diseases, especially coffee rot. Castillo\u003cbr \/\u003e\nemphasizes a balanced flavor profile with milder acidity. It tends to provide full\u003cbr \/\u003e\nbody and shades of nuts and chocolate can be found in the taste. It is a popular variety in Colombia\u003cbr \/\u003e\nand becomes part of many Colombian coffees.\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCaturra\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003eThe Caturra variety is a natural mutation of the Bourbon variety and was first discovered in\u003cbr \/\u003e\nBrazil. Today it is widespread in many coffee-growing regions of the world. Caturra\u003cbr \/\u003e\nit is known for its compact bush size, which makes it easy to harvest. It has a more pronounced\u003cbr \/\u003e\nmore lively flavor than its Bourbon predecessor, with bright acidity and fruity notes\u003cbr \/\u003e\nfloral tones. It is considered a variety with good quality of taste.\u003c\/p\u003e\n\n\u003ch3 class=\"p1\"\u003e\u003cb\u003eCultivation \u0026amp; processing\u003c\/b\u003e\u003c\/h3\u003e\n\n\u003cp class=\"p1\"\u003eThe department of Huila borders Tolima and is the most productive region in the country. Huila\u003cbr \/\u003e\nboasts a chain of volcanoes, especially the Nevado de Huila, which has historically enriched the soil\u003cbr \/\u003e\nregion, creating ideal conditions for growing coffee. Huila has its own\u003cbr \/\u003e\ndesignation of origin and produces coffees renowned for their bright acidity, balanced body\u003cbr \/\u003e\nand rich sweetness. These coffee beans were processed using the washed method.\u003c\/p\u003e\n\n\u003ch3 class=\"p1\"\u003e\u003cb\u003eRecommended preparation\u003c\/b\u003e\u003c\/h3\u003e\n\n\u003cp class=\"p1\"\u003eRecommended for hand brew preparation.\u0026nbsp;\u003c\/p\u003e\n","brand":"Coffee Source","offers":[{"title":"250g","offer_id":57944875729241,"sku":"3011500058\/V250","price":340.0,"currency_code":"CZK","in_stock":true},{"title":"1000g","offer_id":57945471123801,"sku":"3011500058\/V1000","price":1360.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-colombia-natural.png?v=1762959164"},{"product_id":"rwanda-cyato","title":"Rwanda Cyato","description":"\u003cp\u003eDOPLNIT: \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003evyřešit url proč mi zůstala stejná \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cimg\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,0,0\"\u003eLot name: Cyato\u003c\/h5\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,1,0\"\u003eScore: 85\u003c\/h5\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,2,0\"\u003eStation: Cyato\u003c\/h5\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,3,0\"\u003eRegion: Western Province, Nyamasheke\u003c\/h5\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,4,0\"\u003eProcessing: Natural\u003c\/h5\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,5,0\"\u003eVariety: Bourbon\u003c\/h5\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,6,0\"\u003eSeason: 2025\u003c\/h5\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,7,0\"\u003eAltitude: 1850 - 2200 m.a.s.l.\u003c\/h5\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,8,0\"\u003eHumidity: 9,90%\u003c\/h5\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,9,0\"\u003eDensity: 813,8 g\/l\u003c\/h5\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,10,0\"\u003eaW: 0,417\u003c\/h5\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch5 data-path-to-node=\"2,11,0\"\u003eScreen size: 16-18\u003cbr\u003e\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp data-end=\"655\" data-start=\"67\"\u003eStanice Cyato Coffee se nachází v nadmořské výšce přibližně 1 850 m n. m. v okrese Nyamasheke, v sektoru Cyato na západě Rwandy. Místní farmáři vlastní kávové plantáže v okolí lesa Nyungwe, který je pro pěstování kávy velmi příznivý díky bohatému černému humusu a písčité půdě. Region je také domovem jezera Kivu, které zajišťuje chladné a vlhké klima ve vyšší nadmořské výšce. Sušení kávy v takto chladných podmínkách je jedním z klíčových faktorů pro produkci vysoce kvalitní kávy. Dodává jí výraznou chuť, příjemné aroma a zároveň prodlužuje její trvanlivost.\u003c\/p\u003e\n\u003cp data-end=\"1082\" data-start=\"657\"\u003eOd roku 2019 je Cyato vlastněno a zpracováváno společností \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eTropic Coffee Company\u003c\/span\u003e\u003c\/span\u003e. Kávové třešně pocházejí od farmářského družstva \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eAbadatezuka farmer cooperative\u003c\/span\u003e\u003c\/span\u003e, jehož 256 členů (z toho 50 % žen) pěstuje kávu na více než 110 hektarech. Jsou organizováni do dobře fungujících skupin a pravidelně vzděláváni v lepších pěstitelských postupech, které pomáhají zachovávat opylovače a zvyšovat produkci kávy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Coffee Source","offers":[{"title":"250g \/ NA ESPRESSO","offer_id":58092154028377,"sku":null,"price":300.0,"currency_code":"CZK","in_stock":false},{"title":"250g \/ NA FILTR","offer_id":58092190925145,"sku":null,"price":300.0,"currency_code":"CZK","in_stock":false},{"title":"250g \/ OMNI","offer_id":58092190957913,"sku":"CYATO\/V250","price":300.0,"currency_code":"CZK","in_stock":true},{"title":"1000g \/ NA ESPRESSO","offer_id":58092154126681,"sku":null,"price":1200.0,"currency_code":"CZK","in_stock":false},{"title":"1000g \/ NA FILTR","offer_id":58092190990681,"sku":null,"price":1200.0,"currency_code":"CZK","in_stock":false},{"title":"1000g \/ OMNI","offer_id":58092191023449,"sku":"CYATO\/V1000","price":1200.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/mockup_bez_g.png?v=1779183184"},{"product_id":"colombia-el-diviso-1","title":"Colombia El Diviso","description":"\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eKOLUMBIE\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eNázev šarže (Lot name):\u003c\/b\u003e EL DIVISO\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eHodnocení (Score):\u003c\/b\u003e 89\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eFarma (Farm):\u003c\/b\u003e El Diviso\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eFarmář \/ Oblast (Farmer \/ Region):\u003c\/b\u003e Nestor Lasso \/ Huila\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003eZpracování (Processing):\u003c\/b\u003e Natural Carbonic Maceration (Naturální karbonická macerace)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,5,0\"\u003e\u003cb data-path-to-node=\"4,5,0\" data-index-in-node=\"0\"\u003eOdrůda (Variety):\u003c\/b\u003e Sudan Rume\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,6,0\"\u003e\u003cb data-path-to-node=\"4,6,0\" data-index-in-node=\"0\"\u003eSklizeň \/ Sezóna (Season):\u003c\/b\u003e 2026\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,7,0\"\u003e\u003cb data-path-to-node=\"4,7,0\" data-index-in-node=\"0\"\u003eNadmořská výška (Altitude):\u003c\/b\u003e 1650–1900 m n. m.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,8,0\"\u003e\u003cb data-path-to-node=\"4,8,0\" data-index-in-node=\"0\"\u003eVlhkost (Humidity):\u003c\/b\u003e 10,80 %\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,9,0\"\u003e\u003cb data-path-to-node=\"4,9,0\" data-index-in-node=\"0\"\u003eHustota (Density):\u003c\/b\u003e 820 g\/l\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,10,0\"\u003e\u003cb data-path-to-node=\"4,10,0\" data-index-in-node=\"0\"\u003eVodní aktivita (aW):\u003c\/b\u003e 0,586\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,11,0\"\u003e\u003cb data-path-to-node=\"4,11,0\" data-index-in-node=\"0\"\u003eVelikost zrna (Screen size):\u003c\/b\u003e 22–24\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eChuťový profil (Descriptors):\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eJablečný štrúdl, tmavé hrozny, žlutá švestka, hruška, skořice, karamel.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003eO KÁVOVÉ FARMĚ EL DIVISO:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\" id=\"p-rc_b62d32b1f71fab3d-27\"\u003e\u003cspan data-path-to-node=\"8,0\"\u003e\u003cspan class=\"citation-71\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"8,1\"\u003e\u003cspan class=\"citation-71\"\u003eEl Diviso je rodinná kávová farma nacházející se v regionu Huila v Kolumbii, kterou spravuje Nestor Lasso se svou rodinou\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"8,2\"\u003e\u003cspan class=\"citation-71 citation-end-71\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"1\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"8,3\"\u003e. \u003c\/span\u003e\u003cspan data-path-to-node=\"8,4\"\u003e\u003cspan class=\"citation-70\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"8,5\"\u003e\u003cspan class=\"citation-70\"\u003eFarma je široce uznávaná pro své zaměření na inovace v oblasti výběrové kávy, přičemž kombinuje tradiční znalosti pěstování kávy s experimentálními technikami fermentace a sušení\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"8,6\"\u003e\u003cspan class=\"citation-70 citation-end-70\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"2\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"8,7\"\u003e. \u003c\/span\u003e\u003cspan data-path-to-node=\"8,8\"\u003e\u003cspan class=\"citation-69\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"8,9\"\u003e\u003cspan class=\"citation-69\"\u003eEl Diviso pracuje s vysoce kvalitními mikroloty a neustále zdokonaluje své posklizňové procesy, aby vytvářela stále komplexnější a expresivnější chuťové profily\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"8,10\"\u003e\u003cspan class=\"citation-69 citation-end-69\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"3\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"8,11\"\u003e.\u003c\/span\u003e \u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9\" id=\"p-rc_b62d32b1f71fab3d-28\"\u003e\u003cspan data-path-to-node=\"9,0\"\u003e\u003cspan class=\"citation-68\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"9,1\"\u003e\u003cspan class=\"citation-68\"\u003eFarma leží v hornaté krajině regionu Huila a je obklopena bohatou vulkanickou půdou, díky čemuž těží z ideálních podmínek pro pěstování výběrové kávy\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"9,2\"\u003e\u003cspan class=\"citation-68 citation-end-68\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"4\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"9,3\"\u003e. \u003c\/span\u003e\u003cspan data-path-to-node=\"9,4\"\u003e\u003cspan class=\"citation-67\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"9,5\"\u003e\u003cspan class=\"citation-67\"\u003ePod vedením Nestora Lassa získala farma El Diviso mezinárodní uznání za svůj vědecký přístup ke zpracování kávy, závazek k udržitelné produkci a mimořádnou pozornost věnovanou kvalitě\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"9,6\"\u003e\u003cspan class=\"citation-67 citation-end-67\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"5\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"9,7\"\u003e. \u003c\/span\u003e\u003cspan data-path-to-node=\"9,8\"\u003e\u003cspan class=\"citation-66\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"9,9\"\u003e\u003cspan class=\"citation-66\"\u003eDíky probíhající spolupráci s agonomy, vědci a kávovými profesionály farma nadále vyvíjí nové metody zpracování a pracuje s unikátními kávovými odrůdami, čímž ukazuje rozmanitost a potenciál kolumbijské výběrové kávy\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"9,10\"\u003e\u003cspan class=\"citation-66 citation-end-66\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"6\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"9,11\"\u003e.\u003c\/span\u003e \u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"11\"\u003eO ODRŮDĚ A ZPRACOVÁNÍ:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"12\"\u003e \u003c\/p\u003e\n\u003cp data-path-to-node=\"13\" id=\"p-rc_b62d32b1f71fab3d-29\"\u003e\u003cspan data-path-to-node=\"13,0\"\u003e\u003cb data-path-to-node=\"13,0\" data-index-in-node=\"0\"\u003e\u003cspan class=\"citation-65\"\u003eSudan Rume\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-65\"\u003e je vzácná odrůda arabiky původně objevená v Jižním Súdánu, která je ceněná pro svou odolnost vůči chorobám, přizpůsobivost a vysoce expresivní chuťový profil\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"13,1\"\u003e\u003cspan class=\"citation-65 citation-end-65\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"7\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"13,2\"\u003e. \u003c\/span\u003e\u003cspan data-path-to-node=\"13,3\"\u003e\u003cspan class=\"citation-64\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"13,4\"\u003e\u003cspan class=\"citation-64\"\u003eV rozmanitých vysokohorských mikroklimatech Kolumbie si vytváří jemné květinové aroma\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"13,5\"\u003e\u003cspan class=\"citation-64 citation-end-64\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"8\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"13,6\"\u003e.\u003c\/span\u003e \u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"14\" id=\"p-rc_b62d32b1f71fab3d-30\"\u003e\u003cspan data-path-to-node=\"14,0\"\u003e\u003cspan class=\"citation-63\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"14,1\"\u003e\u003cspan class=\"citation-63\"\u003eNa farmě Finca El Diviso zpracovává Néstor Lasso tuto kávu metodou \u003c\/span\u003e\u003cb data-path-to-node=\"14,1\" data-index-in-node=\"67\"\u003e\u003cspan class=\"citation-63\"\u003eNatural Carbonic Maceration\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-63\"\u003e (naturální karbonická macerace), což je řízená fermentační technika inspirovaná vinařstvím\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"14,2\"\u003e\u003cspan class=\"citation-63 citation-end-63\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"9\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"14,3\"\u003e. \u003c\/span\u003e\u003cspan data-path-to-node=\"14,4\"\u003e\u003cspan class=\"citation-62\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"14,5\"\u003e\u003cspan class=\"citation-62\"\u003ePlně dozrálé třešně se nejprve dezinfikují a omývají v horké vodě o teplotě 65–70 °C, aby se odstranily nečistoty a méně hustá zrna, a poté následuje pečlivý ruční výběr\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"14,6\"\u003e\u003cspan class=\"citation-62 citation-end-62\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"10\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"14,7\"\u003e. \u003c\/span\u003e\u003cspan data-path-to-node=\"14,8\"\u003e\u003cspan class=\"citation-61\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"14,9\"\u003e\u003cspan class=\"citation-61\"\u003eTřešně pak procházejí 36 hodinami oxidace v plastových nádržích, během nichž se sbírají kávové výluhy pro budoucí fermentační šarže\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"14,10\"\u003e\u003cspan class=\"citation-61 citation-end-61\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"11\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"14,11\"\u003e.\u003c\/span\u003e \u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\" id=\"p-rc_b62d32b1f71fab3d-31\"\u003e\u003cspan data-path-to-node=\"15,0\"\u003e\u003cspan class=\"citation-60\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"15,1\"\u003e\u003cspan class=\"citation-60\"\u003ePo oxidaci káva prochází 62 hodinami anaerobní (bezpřístupové) fermentace v uzavřených plastových pytlích nebo nádržích při kontrolovaných teplotách mezi 17 °C a 20 °C\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"15,2\"\u003e\u003cspan class=\"citation-60 citation-end-60\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"12\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"15,3\"\u003e. \u003c\/span\u003e\u003cspan data-path-to-node=\"15,4\"\u003e\u003cspan class=\"citation-59\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"15,5\"\u003e\u003cspan class=\"citation-59\"\u003ePoté se přidá mošt ze stejné odrůdy a voda pro fázi ponořené fermentace, která trvá 24 hodin při teplotě 17 °C až 23 °C za nepřetržité recirkulace výluhů\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"15,6\"\u003e\u003cspan class=\"citation-59 citation-end-59\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"13\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"15,7\"\u003e.\u003c\/span\u003e \u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"16\" id=\"p-rc_b62d32b1f71fab3d-32\"\u003e\u003cspan data-path-to-node=\"16,0\"\u003e\u003cspan class=\"citation-58\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"16,1\"\u003e\u003cspan class=\"citation-58\"\u003eSušení probíhá v nerezovém odvlhčovacím zařízení, což umožňuje přesnou kontrolu nad úbytkem vlhkosti a křivkami sušení, přičemž se zachovávají aromatické sloučeniny a káva se chrání před vnější kontaminací\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"16,2\"\u003e\u003cspan class=\"citation-58 citation-end-58\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"14\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"16,3\"\u003e. \u003c\/span\u003e\u003cspan data-path-to-node=\"16,4\"\u003e\u003cspan class=\"citation-57\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"16,5\"\u003e\u003cspan class=\"citation-57\"\u003eTeploty sušení zůstávají pod 37 °C, dokud káva nedosáhne 10–11% vlhkosti\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"16,6\"\u003e\u003cspan class=\"citation-57 citation-end-57\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"15\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"16,7\"\u003e.\u003c\/span\u003e \u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"17\" id=\"p-rc_b62d32b1f71fab3d-33\"\u003e\u003cspan data-path-to-node=\"17,0\"\u003e\u003cspan class=\"citation-56\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"17,1\"\u003e\u003cspan class=\"citation-56\"\u003eKombinace odrůdy Sudan Rume, řízené fermentace a odborných znalostí farmy Finca El Diviso vytváří profil s výjimečnou čistotou, hloubkou a komplexností\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"17,2\"\u003e\u003cspan class=\"citation-56 citation-end-56\"\u003e\u003csup class=\"superscript\" data-turn-source-index=\"16\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-path-to-node=\"17,3\"\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coffee Source","offers":[{"title":"250g","offer_id":58141439983961,"sku":null,"price":285.0,"currency_code":"CZK","in_stock":false},{"title":"1000g","offer_id":58141440016729,"sku":null,"price":1140.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/0333\/5616\/files\/cs-colombia-el-diviso.png?v=1762959280"}],"url":"https:\/\/coffeesource.eu\/en\/collections\/zrnka.oembed","provider":"Coffee Source","version":"1.0","type":"link"}