{"title":"Kaffeelix","description":"\u003cp\u003eAs a small team, we work with high quality resources that stand out from the crowd. That’s why we roast our coffees rather light to highlight typical characteristics of certain regions of origin or types of processing and not to cover natural flavors with roasted notes or bitterness. With this approach our coffees are processed very gently. This means: various flavors and better tolerability.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe roast directly on location in St. Pölten on two handmade drum roasters of the Coffeetool brand (capacity 7.5 and 30 kg) from Greece and a Giesen W1A.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBesides lots of experience and intuition,  we also use the roasting software Cropster for quality assurance. This ensures a reproducible roasting process and constant high-quality results at all times.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"gotiti","title":"Gotiti","description":"\u003cp class=\"p1\"\u003eFriends of clean cup profiles and fans of classic washed processing: this lot is for you. Balanced, fruity and elegant, we can't keep up with the brewing here in our roastery at the moment - whether it's for a morning meeting or an afternoon coffee break, everyone likes to pour themselves another cup.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cbr\u003eThe cherries are cleaned with water before they are de-pulped and the skin and pulp are removed. This is followed by fermentation in water tanks at controlled temperatures before the beans are washed again. They are then dried on raised beds for around 10-14 days until they have reached their target moisture content.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eAbout the washing station:\u003c\/strong\u003e\u003cbr\u003eThe Eva Gotiti Wet Processing Station is located in the south of Ethiopia in the Gedeo zone in the Gedeb district. Since 2022, coffees collected from 868 small producers in the region have been processed here.\u003c\/p\u003e","brand":"Kaffeelix","offers":[{"title":"Default Title","offer_id":43836867969090,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/26466DD7-1ADD-4CF9-9A51-D45F0B17B812.png?v=1781128035"},{"product_id":"aquiares","title":"Aquiares","description":"\u003cp\u003eThis roast brings a wonderful smoothness and balance to the cup. A coffee that suits every time of day and every situation!\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAs in the previous year, we chose again a F1 Centroamericano from Aquiares this year. But this time we chose a different processing method (red honey) - because when it came to cupping, this one was the one that most clearly brought out what we like so much about this coffee.\u003c\/p\u003e\n\u003cdiv title=\"Page 16\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cb\u003eAbout the processing:\u003c\/b\u003e\u003cbr\u003eThe cherries are depulped, but the pulp is not removed - this is the key of the honey process (otherwise it would be washed). In this state, the cherries are pre-dried for two days and then applied to raised beds at an ambient temperature of 28-40 °C for eight days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Aquiares:\u003c\/strong\u003e\u003cbr\u003eThe farm was founded in 1890 and is located on the Turrialba volcano between the Aquiares and Turrialba rivers. The work of Diego Robelo's team covers the entire production chain, from growing the seedlings to picking the cherries and processing them. He has also been responsible for developing the diversity of coffee varieties in the orchards - and with great success, as this coffee proves (Centroamericano is a hybrid of Sarchimor and Rume Sudan).\u003c\/p\u003e","brand":"Kaffeelix","offers":[{"title":"Default Title","offer_id":43836869378114,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/F36902FA-2436-4B47-BFBC-7CEFBCFA3639.png?v=1781128106"},{"product_id":"githiga-pb","title":"Kii AA","description":"\u003cdiv class=\"product__info-wrapper\"\u003e\n\u003cdiv id=\"ProductInfo-template--29085999333701__main\" class=\"product__info-container\" data-source=\"template--29085999333701__main\"\u003e\n\u003cdiv class=\"product__description-fixed rte rte__container main-product-description small-font\"\u003e\n\u003cp\u003eThe fertile red volcanic soil at the southern foothills of Mount Kenya creates an ideal environment for exceptional Kenyan coffees. Local farmers, mostly cultivating about half an acre (about 250 coffee trees), bring their harvest to the Kii factory, one of the three factories of the Rungeto Farmers Cooperative Society. Despite its smaller size compared to other Kenyan cooperatives, Rungeto has established a reputation for its high quality processing and being one of the cleanest and best-organized factories in Kenya.\u003c\/p\u003e\n\u003cp\u003eProcessing: After hand sorting and floating, the cherries undergo a depulping, fermentation and washing process. To enhance the distinctive Kenyan flavor profile, the coffee is then soaked in fresh water for an extended period of time. After this, a 2-week-long drying period on raised beds takes place. Those raised beds are designed to ensure an evenly drying process under controlled conditions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Kaffeelix","offers":[{"title":"Default Title","offer_id":43836870295618,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/FBF104C2-17EE-4433-8D37-EEB01199E084.png?v=1781128167"},{"product_id":"inza-2","title":"Inza","description":"\u003cdiv class=\"product__info-wrapper\"\u003e\n\u003cdiv id=\"ProductInfo-template--29085999333701__main\" class=\"product__info-container\" data-source=\"template--29085999333701__main\"\u003e\n\u003cdiv class=\"product__description-fixed rte rte__container main-product-description small-font\"\u003e\n\u003cp\u003e\u003cb\u003eAbout the coffee:\u003c\/b\u003e\u003cbr\u003eThe Municipality of Inza in Cauca is an area of land that sits high on a Colombian plateau called the 'Macizo Colombiano'. This area is perfect for growing specialty coffee as altitudes reach over 2000 masl. Inzá is mostly known for its indigenous history and coffee. Its history goes back to 1577 where a Spaniard, Sancho García de Espino, established camp where Inzá is today. In 1737 the Jesuits built a church and since that moment the whole town started growing into streets and houses; being recognised by the Colombian government as a municipality in 1907.\u003c\/p\u003e\n\u003cp\u003eAsorcafe was founded on July 11, 2003 in the town of Pedegral in Inza and currently there are 290 members who are part of the association.The association was set up to help these producers become organised to sell their coffees as specialty but also provide a framework and structure to further their education and progression to improve the economic and social conditions for themselves, their families and their community.\u003c\/p\u003e\n\u003cp\u003eThese small producers work on plots of land between 1.8 – 2 ha in size and farm coffee up to altitudes of 2100 masl. The farms are planted with caturra, typica, bourbon, tabi, castillo and some pink bourbon. Traditionally the coffee is fully washed and once harvested the coffee is then pulped and fermented for between 20-40 hours depending on the local environment. After this the coffee is washed and any immatures removed and then it is dried for between 8 – 15 days weather depending in parabolic driers.\u003c\/p\u003e\n\u003cp\u003eSiruma, our parnter in Colombia, started working with ASORCAFE this year after establishing initial connection with them. These coffees were harvested and delivered in late June and July. Asorcafe deliver samples to Siruma where they are cupped and assessed for their cup quality and making sure the physical specifications meet our standards for moisture, yield and cup quality. After this the coffee is delivered to Siruma’s warehouse in Manizales and Asorcafe paid immediately for the coffees.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Kaffeelix","offers":[{"title":"Default Title","offer_id":43836871868482,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/217AA982-60DF-42C6-A985-50B9E71F587D.png?v=1781128224"}],"url":"https:\/\/dayglow.coffee\/collections\/kaffeelix.oembed","provider":"Dayglow Online","version":"1.0","type":"link"}