{"product_id":"leica-espresso","title":"Leica, Espresso","description":"\u003ch1\u003e\u003cem\u003eLeica - Espresso from Nicaragua\u003c\/em\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003eUnfortunately, this coffee is sold out, but we are planning to have it back with us at the next harvest.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e«Leica» is our signature coffee from our own farm, representing coffees from the Dipilto region. Balanced, somewhat fruity, and rounded. This year, this honey-processed Caturra and Catuaí is even silkier than in previous years. Taste-wise, this year we find notes of rosehip and milk chocolate\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cem\u003e\u003cstrong\u003eRoasted for\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEspresso, Cappuccino, Café Crème\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eGreen Coffee Information\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eOrigin: Nicaragua, Dipilto\u003c\/p\u003e\n\u003cp\u003eProducer: Finca Santa Rita, Kaffeemacher:innen Farm\u003c\/p\u003e\n\u003cp\u003eVariety: \u003cspan data-mce-fragment=\"1\"\u003eCaturra \u0026amp; Catuaí, Farm-Lot\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePost-harvest process: pulped and dried as honey\u003c\/p\u003e\n\u003ch2\u003eTell me more about Leica\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis espresso is a blend of the Caturra and Catuaí varieties from our farm Finca Santa Rita in northern Nicaragua. We have divided the farm into seven micro-lots. Each micro-lot is named after one of the previous owners. Leica was not an owner, but the farm dog. This blend is named after her. With \u003c\/span\u003e\u003cem\u003e«Leica»\u003c\/em\u003e\u003cspan\u003e we want to offer an accessible specialty coffee that represents semi-washed (honey) coffees from the Dipilto region.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy does the coffee taste the way it does?\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe coffees from our farm generally show a high balance between sweetness and acidity. This has to do with the method of how we pick and sort the cherries. After the manual, labor-intensive harvest, the cherries are sorted multiple times in the washing channel. The uniformly ripe cherries are left to rest in the shade overnight for 16 hours, the so-called \"reposa\". With this break before pulping, the removal of the fruit flesh, the coffee gets more texture and more vibrant notes – which then manifests itself in cherry aromas. After pulping, the coffee is dried in full shade for 15 days down to 12% residual moisture.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":13571492773986,"sku":"","price":12.0,"currency_code":"CHF","in_stock":false},{"title":"250g ground for Moka pot","offer_id":31416798740578,"sku":"","price":12.0,"currency_code":"CHF","in_stock":false},{"title":"250g ground for espresso","offer_id":31416798937186,"sku":"","price":12.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/products\/Leica.png?v=1633768121","url":"https:\/\/kaffaemacher.com\/en\/products\/leica-espresso","provider":"Kaffeemacher","version":"1.0","type":"link"}