{"title":"Co-fermented coffee","description":"\u003cp\u003eCo-Fermented Coffee – When Coffee Meets Fruit\u003c\/p\u003e\n\u003cp\u003eWhat is co-fermented coffee? Co-fermentation involves using natural ingredients – fruits, spices, or flowers – during coffee processing. Through osmotic dehydration, the flavors penetrate directly into the bean. No artificial flavors are used – the taste is created purely through the fermentation process.\u003c\/p\u003e\n\u003cp\u003eOur co-fermented coffees come from Sens Coffee, a project by Juan and Geraldine Puerta at Finca La Sirena in Quindío, Colombia. They are pioneers in osmotic dehydration in coffee.\u003c\/p\u003e\n\u003cp\u003eApricot OD – Castillo, co-fermented with fresh apricots. Our bestseller. Sweet, ripe, fruity.\u003cbr\u003eAzahar – Castillo, co-fermented with coffee blossom. Jasmine, floral, honey sweetness. Limited edition.\u003cbr\u003eSpice Cosmic – Co-fermented with spices. Orange blossom, red berries, green tea. Our most complex coffee.\u003cbr\u003eTropical Lulo – Caturra, co-fermented with lulo fruit and yeast. Tropical, tart, intense.\u003c\/p\u003e\n\u003cp\u003eEach of these coffees is available in limited quantities and is freshly roasted weekly in Berlin.\u003c\/p\u003e","products":[{"product_id":"apricot-osmotische-dehydrierung","title":"Castillo - Apricot OD","description":"\u003c!--\n  APRICOT OD – Product Description\n  v2 (2026-05-11) – FAQ aligned to v3 pattern (5 questions, cross-link Sens Coffee) \/ Juan + Geraldine as producers \/ meta added\n  v2.1 (2026-05-22) – EN-only: re-added \"co fermented coffee\" sin guión variant + \"What is co-fermented coffee?\" FAQ (Acción #4 SEO Plan Mayo re-applied via translationsRegister, locked against Translate \u0026 Adapt re-sync)\n\n  SEO META TITLE: Apricot OD – Co-fermented with Apricot | Sens Coffee, Quindío | Garza Coffee\n  SEO META DESC: Co-fermented filter coffee with real apricot. Osmotic dehydration, Castillo, Sens Coffee, Finca La Sirena, Quindío. Score 87. Freshly roasted in Berlin.\n--\u003e\n\n\u003ch2\u003eApricot OD — Co-fermented Castillo with Apricot, Sens Coffee, Finca La Sirena, Quindío\u003c\/h2\u003e\n\n\u003cp\u003eApricot OD is a filter coffee that tastes of ripe apricot without being artificial. Sweet, ripe, juicy: like fresh stone fruit on a warm day. The coffee comes from Juan and Geraldine Puerta (Sens Coffee), from Finca La Sirena in Quindío, Colombia.\u003c\/p\u003e\n\n\u003c!-- DATEN-LISTE --\u003e\n\u003cdiv style=\"margin: 16px 0 20px 0; border-top: 1px solid #e6e6e6;\"\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; align-items: flex-start; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eRegion\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eQuindío, Colombia\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; align-items: flex-start; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eAltitude\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e1,420 m\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; align-items: flex-start; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProducer\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eJuan \u0026amp; Geraldine Puerta — Sens Coffee, Finca La Sirena\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; align-items: flex-start; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eVarietal\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eCastillo\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; align-items: flex-start; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProcess\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eOsmotic Dehydration with Apricot (Co-Fermentation)\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; align-items: flex-start; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eScore\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e87\u003c\/span\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ZUBEREITUNG --\u003e\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\u003cp\u003eFilter coffee. V60, Aeropress, or Origami.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(3, 1fr); gap: 10px; margin-bottom: 12px;\"\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eGrind Size\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003eMedium-fine\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eRatio\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e1 : 16\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eDose\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e15 g\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eWater\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e240 ml\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eTemperature\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e93 °C\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eBrew Time\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e2:30 min\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eRecipe for V60. Aeropress works well: finer grind, 1:14 ratio, 2 minutes immersion.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003c!-- SEKTION: BUNDLE CROSS-SELL — Patrón A \"Newsletter Caldas\" del HUB (rojo Garza), cards simétricas con hover --\u003e\n\u003cstyle\u003e\n  .garza-bundle-card {\n    flex: 1;\n    min-width: 180px;\n    text-align: center;\n    padding: 16px 14px;\n    background: #ffffff;\n    border: 1.5px solid #A42325;\n    border-radius: 4px;\n    text-decoration: none;\n    color: #1a1a1a;\n    transition: background 0.2s ease, color 0.2s ease;\n  }\n  .garza-bundle-card:hover {\n    background: #A42325;\n    color: #ffffff;\n  }\n  .garza-bundle-card:hover .garza-bundle-eyebrow,\n  .garza-bundle-card:hover .garza-bundle-price,\n  .garza-bundle-card:hover .garza-bundle-saving {\n    color: #ffffff;\n  }\n  .garza-bundle-eyebrow {\n    font-size: 11px;\n    text-transform: uppercase;\n    letter-spacing: 1px;\n    font-weight: 700;\n    color: #A42325;\n    margin-bottom: 6px;\n    transition: color 0.2s ease;\n  }\n  .garza-bundle-price {\n    font-size: 22px;\n    font-weight: 700;\n    color: #1a1a1a;\n    line-height: 1.1;\n    transition: color 0.2s ease;\n  }\n  .garza-bundle-saving {\n    font-size: 12px;\n    color: #666;\n    margin-top: 6px;\n    transition: color 0.2s ease;\n  }\n\u003c\/style\u003e\n\n\u003cdiv style=\"background: #fafaf8; padding: 22px 24px; border-radius: 4px; margin: 20px 0;\"\u003e\n\n  \u003cp style=\"font-size: 11px; font-weight: 700; letter-spacing: 1.2px; text-transform: uppercase; color: #A42325; margin: 0 0 8px 0;\"\u003eSave More\u003c\/p\u003e\n\n  \u003ch3 style=\"font-size: 22px; font-weight: 700; color: #1a1a1a; margin: 0 0 10px 0; line-height: 1.2;\"\u003eApricot OD in a bundle\u003c\/h3\u003e\n\n  \u003cdiv style=\"width: 50px; height: 3px; background: #A42325; margin: 0 0 18px 0;\"\u003e\u003c\/div\u003e\n\n  \u003cdiv style=\"display: flex; gap: 12px; flex-wrap: wrap;\"\u003e\n\n    \u003ca href=\"\/en\/products\/apricot-od-bundle?variant=2\" class=\"garza-bundle-card\"\u003e\n      \u003cdiv class=\"garza-bundle-eyebrow\"\u003e2 × 250 g\u003c\/div\u003e\n      \u003cdiv class=\"garza-bundle-price\"\u003e€34.00\u003c\/div\u003e\n      \u003cdiv class=\"garza-bundle-saving\"\u003einstead of €36.00 · save €2.00\u003c\/div\u003e\n    \u003c\/a\u003e\n\n    \u003ca href=\"\/en\/products\/apricot-od-bundle?variant=3\" class=\"garza-bundle-card\"\u003e\n      \u003cdiv class=\"garza-bundle-eyebrow\"\u003e3 × 250 g\u003c\/div\u003e\n      \u003cdiv class=\"garza-bundle-price\"\u003e€51.00\u003c\/div\u003e\n      \u003cdiv class=\"garza-bundle-saving\"\u003esave €3.00 + free shipping\u003c\/div\u003e\n    \u003c\/a\u003e\n\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: VERARBEITUNG --\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cdiv style=\"background: #F7F3EE; border-left: 3px solid #C4A96A; padding: 16px 20px; border-radius: 0 4px 4px 0; margin-bottom: 8px;\"\u003e\n  \u003cdiv style=\"font-weight: 600; font-size: 11px; text-transform: uppercase; letter-spacing: 1px; color: #8B6914; margin-bottom: 6px;\"\u003eOsmotic Dehydration with Apricot\u003c\/div\u003e\n  \u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eThe coffee beans are placed in a closed container with fresh apricots. Due to the difference in sugar content, the natural fruit sugar of the apricot migrates into the bean, a process called osmotic dehydration. The result is not an added flavor, but a taste that permeates the bean during fermentation.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ÜBER DIESEN KAFFEE --\u003e\n\u003ch3\u003eAbout this coffee\u003c\/h3\u003e\n\u003cp\u003eThis co fermented coffee (also written co-fermented coffee, with a hyphen) comes from Juan and Geraldine Puerta at Finca La Sirena in Quindío, Colombia. Sens Coffee is their project, focusing on experimental processing methods that highlight the character of the region and the varietal without over-emphasizing the coffee.\u003c\/p\u003e\n\n\u003cp\u003eFor the Apricot OD, the Castillo cherries are placed in a closed fermentation tank with fresh apricots after selective harvesting. The osmotic pressure difference between the fruit and the bean ensures that the natural fruit sugar slowly migrates into the bean. After fermentation, the beans are washed and carefully dried. The result is a clear apricot profile that feels like a natural component of the coffee. Freshly roasted in Berlin.\u003c\/p\u003e\n\n\u003c!-- SEKTION: FAQ ACORDEÓN --\u003e\n\u003cstyle\u003e\n  .garza-faq-acc { margin: 8px 0 24px 0; }\n  .garza-faq-acc details { padding: 14px 0; border-bottom: 1px solid #e6e6e6; }\n  .garza-faq-acc details:first-of-type { border-top: 1px solid #e6e6e6; }\n  .garza-faq-acc summary {\n    list-style: none;\n    cursor: pointer;\n    font-weight: 600;\n    font-size: 15px;\n    color: #1a1a1a;\n    padding-right: 24px;\n    position: relative;\n    line-height: 1.4;\n  }\n  .garza-faq-acc summary::-webkit-details-marker { display: none; }\n  .garza-faq-acc summary::after {\n    content: \"\";\n    position: absolute;\n    right: 4px;\n    top: 6px;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #666;\n    border-bottom: 2px solid #666;\n    transform: rotate(45deg);\n    transition: transform 0.2s;\n  }\n  .garza-faq-acc details[open] summary::after { transform: rotate(-135deg); margin-top: 3px; }\n  .garza-faq-acc details \u003e p { margin: 12px 0 0 0; font-size: 14px; line-height: 1.65; color: #1a1a1a; }\n\u003c\/style\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdiv class=\"garza-faq-acc\"\u003e\n\n  \u003cdetails open\u003e\n    \u003csummary\u003eWhat is co-fermented coffee?\u003c\/summary\u003e\n    \u003cp\u003eCo-fermented coffee (also written as co fermented coffee, without the hyphen) is coffee where the cherries are fermented together with another ingredient — a fruit, a flower, a yeast culture — under controlled conditions. The flavors of that ingredient migrate into the bean during fermentation. It is not flavored coffee: nothing is added afterward. Apricot OD is one of the most distinctive co fermented coffees in our catalog, made with whole fresh apricot via osmotic dehydration.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhat is osmotic dehydration?\u003c\/summary\u003e\n    \u003cp\u003eOsmotic dehydration is a form of controlled fermentation. The coffee cherries are placed in a closed tank with a fruit (in the case of Apricot OD: fresh apricots). Due to the difference in sugar content between the fruit and the bean, the natural fruit sugar slowly migrates into the bean, also absorbing the fruit's aromas. This is not an added flavor, but a natural exchange during fermentation. The process was popularized by Edwin Noreña in Colombia and further developed by Sens Coffee.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eIs Apricot OD artificially flavored?\u003c\/summary\u003e\n    \u003cp\u003eNo. No flavors, no concentrates, and no synthetic ingredients are added. The apricot note develops during fermentation through the contact of the coffee bean with real, ripe apricots and the natural osmotic pressure equalization. The flavors migrate into the bean, not onto it. Co-fermented coffees rely on the natural metabolism of fermentation, not on subsequent flavoring.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eHow does Apricot OD taste?\u003c\/summary\u003e\n    \u003cp\u003eThe Apricot OD shows a distinct note of ripe, candied apricot, fine floral hints, and a syrupy, sweet finish. As a filter coffee, the lighter aromas and natural sweetness come through particularly clearly. As an espresso, it is distinctly juicier and fruitier with a lot of body. A coffee that doesn't surprise with acidity, but with sweetness and clarity.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eHow does Apricot OD differ from Azahar and Spice Cosmic?\u003c\/summary\u003e\n    \u003cp\u003eAll three are co-fermented Castillo coffees from Juan and Geraldine Puerta at Finca La Sirena (Sens Coffee, Quindío). All three use osmotic dehydration, but with different ingredients and different profiles. Apricot OD is fermented with whole apricots, making it fruity and sweet. Azahar focuses on floral aromas, fermented with the coffee blossom itself: jasmine, honey sweetness. Spice Cosmic tends towards spice and berries, warm and complex. One Castillo, three processes, three worlds of flavor.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eDoes Apricot OD also work as espresso?\u003c\/summary\u003e\n    \u003cp\u003eYes. While we primarily recommend it as a filter coffee (V60, Aeropress, Origami) because the delicate apricot and floral notes come out clearest there, as an espresso it becomes significantly juicier and fruitier, an intense, sweet shot with a distinct apricot character. Try both brewing methods and decide what you prefer.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003c!-- Sens Coffee Experimental Set — mini-card descubrimiento --\u003e\n\u003caside style=\"display:flex;gap:16px;align-items:center;background:#fafaf8;border:1px solid #e6e6e6;border-radius:4px;padding:14px;margin:24px 0;font-family:inherit;\"\u003e\n  \u003ca href=\"\/en\/products\/sens-coffee-experimental-set\" style=\"flex-shrink:0;display:block;width:96px;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Sens_coffee_Bundle_a554e7a0-4aae-4915-a2a3-19c82bc2d62e.jpg?v=1776318373\" alt=\"Sens Coffee Experimental Set — Apricot OD, Azahar OD and Spice Cosmic by Juan and Geraldine Puerta in a set\" style=\"width:100%;height:auto;border-radius:3px;display:block;\"\u003e\n  \u003c\/a\u003e\n  \u003cdiv style=\"font-size:14px;line-height:1.55;color:#2D2A26;\"\u003e\n    \u003cp style=\"margin:0 0 4px 0;font-size:11px;text-transform:uppercase;letter-spacing:1px;color:#666;\"\u003eOther coffees from the same farm\u003c\/p\u003e\n    \u003cp style=\"margin:0;\"\u003eApricot OD is one of three experimental coffees developed by Juan and Geraldine Puerta at Finca La Sirena. In the \u003ca href=\"\/en\/products\/sens-coffee-experimental-set\" style=\"color:#A42325;text-decoration:underline;\"\u003e\u003cstrong\u003eSens Coffee Experimental Set\u003c\/strong\u003e\u003c\/a\u003e, you'll also find Azahar OD and Spice Cosmic, showcasing their complete signature in a trio.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/aside\u003e\n\n\u003c!--\n==================================================\nMETA DATA (enter separately in Shopify)\n==================================================\nMETA TITLE:\nApricot OD – Co-fermented with Apricot | Sens Coffee, Quindío | Garza Coffee\n\nMETA DESC:\nCo-fermented filter coffee with real apricot. Osmotic dehydration, Castillo, Sens Coffee, Finca La Sirena, Quindío. Score 87. Freshly roasted in Berlin.\n==================================================\n--\u003e\n\u003c!--\n  SCHEMA MARKUP – Apricot OD (Co-fermented Castillo, Finca La Sirena)\n  v2 (2026-05-11) – Aligned with PDP v2: 5 FAQs instead of 4, updated producers (Juan + Geraldine)\n  v2.1 (2026-05-22) – Added FAQ \"What is co-fermented coffee?\" as first Question (EN-only, addresses GSC regression of 'co fermented coffee' query)\n\n  Paste into: Shopify Admin → Online Store → Themes → Edit Code →\n  Option A: In the product template (sections\/main-product.liquid or product.liquid)\n  Option B: With an app like \"JSON-LD for SEO\" or \"Smart SEO\"\n\n  IMPORTANT:\n  - Verify after pasting with: https:\/\/search.google.com\/test\/rich-results\n  - The corresponding visible FAQ block is in pdps\/apricot-od.html (\"Häufige Fragen\" section).\n    Google requires that the content of the FAQ also be visible on the page, not just in the schema.\n--\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Apricot OD – Co-fermented Castillo with Apricot, Sens Coffee\",\n  \"description\": \"Co-fermented Castillo from Quindío, Colombia. Osmotic dehydration with apricot, Juan and Geraldine Puerta (Sens Coffee), Finca La Sirena. Ripe apricot, sweet, juicy. Score 87. In stock year-round, freshly roasted in Berlin.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Garza Coffee\"\n  },\n  \"category\": \"Specialty Coffee \u003e Single Origin \u003e Co-Fermented \u003e Filter\",\n  \"sku\": \"APRICOT-OD\",\n  \"offers\": {\n    \"@type\": \"Offer\",\n    \"priceCurrency\": \"EUR\",\n    \"availability\": \"https:\/\/schema.org\/InStock\",\n    \"url\": \"https:\/\/garzacoffee.de\/products\/apricot-osmotische-dehydrierung\",\n    \"seller\": {\n      \"@type\": \"Organization\",\n      \"name\": \"Garza Coffee Roastery\",\n      \"url\": \"https:\/\/garzacoffee.de\"\n    }\n  },\n  \"countryOfOrigin\": {\n    \"@type\": \"Country\",\n    \"name\": \"Colombia\"\n  },\n  \"additionalProperty\": [\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Producer\",\n      \"value\": \"Juan \u0026 Geraldine Puerta – Sens Coffee, Finca La Sirena\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Region\",\n      \"value\": \"Quindío, Colombia\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Altitude\",\n      \"value\": \"1,420 m\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Variety\",\n      \"value\": \"Castillo\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Processing\",\n      \"value\": \"Osmotic Dehydration with Apricot (Co-Fermentation)\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Score\",\n      \"value\": \"87\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Roast Profile\",\n      \"value\": \"Filter Roast\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Recommended Brewing Method\",\n      \"value\": \"V60, Aeropress, Origami\"\n    }\n  ]\n}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is co-fermented coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Co-fermented coffee (also written as co fermented coffee, without the hyphen) is coffee where the cherries are fermented together with another ingredient — a fruit, a flower, a yeast culture — under controlled conditions. The flavors of that ingredient migrate into the bean during fermentation. It is not flavored coffee: nothing is added afterward. Apricot OD is one of the most distinctive co fermented coffees in our catalog, made with whole fresh apricot via osmotic dehydration.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is osmotic dehydration?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Osmotic dehydration is a form of controlled fermentation. The coffee cherries are placed in a closed tank together with a fruit (in the case of Apricot OD: fresh apricots). Due to the difference in sugar content between the fruit and the bean, the natural fruit sugar slowly migrates into the bean, which also absorbs the aromas of the fruit. This is not an addition of aroma, but a natural exchange during fermentation. The process was popularized by Edwin Noreña in Colombia and further developed by Sens Coffee.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Apricot OD artificially flavored?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. No flavors, no concentrates, and no synthetic ingredients are added. The apricot note is created during fermentation through the contact of the coffee bean with real, ripe apricots and the natural osmotic pressure equalization. The aromas migrate into the bean, not onto it. Co-fermented coffees rely on the natural metabolism of fermentation, not on subsequent blending of flavors.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Apricot OD taste?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Apricot OD shows a distinct note of ripe, candied apricot, fine floral hints, and a syrupy, sweet finish. As a filter coffee, the lighter aromas and natural sweetness come out particularly clearly. As an espresso, it is fruity and juicy with a lot of body. A coffee that doesn't surprise with acidity, but with sweetness and clarity.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Apricot OD differ from Azahar and Spice Cosmic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"All three are co-fermented Castillo coffees from Juan and Geraldine Puerta at Finca La Sirena (Sens Coffee, Quindío). All three use osmotic dehydration, but with different ingredients and different profiles. Apricot OD is fermented with whole apricot, fruity and sweet. Azahar focuses on floral aromas, fermented with the coffee blossom itself: jasmine, honey sweetness. Spice Cosmic leans towards spice and berries, warm and complex. One Castillo, three processes, three flavor worlds.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Apricot OD also work as espresso?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. While we primarily recommend it as a filter coffee (V60, Aeropress, Origami) because the delicate apricot and floral notes come out clearest there, as an espresso it becomes significantly juicier and fruitier, an intense, sweet shot with a distinct apricot character. Try both brewing methods and decide for yourself which you prefer.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250g \/ Kaffeebohnen \/ Filterkaffee","offer_id":53039011266909,"sku":"","price":18.0,"currency_code":"EUR","in_stock":true},{"title":"250g \/ gemahlener Kaffee \/ Filterkaffee","offer_id":55853572653405,"sku":"","price":18.0,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Kaffeebohnen \/ Filterkaffee","offer_id":53039011234141,"sku":"","price":33.0,"currency_code":"EUR","in_stock":true},{"title":"500g \/ gemahlener Kaffee \/ Filterkaffee","offer_id":55853572620637,"sku":"","price":33.0,"currency_code":"EUR","in_stock":true},{"title":"1000g \/ Kaffeebohnen \/ Filterkaffee","offer_id":64083045581149,"sku":null,"price":64.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Apricot_250g.jpg?v=1758116673"},{"product_id":"papayo-240h-karbonische-mazeration","title":"Papayo - 240h carbonic maceration","description":"\u003c!--\n  GOLDEN PAPAYO – Product Description\n  v2 (2026-05-11) – FAQ accordion integrated \/ fix mobile data list\n  IMPORTANT: new title + meta description (SEO version 2026-05-11), actual URL \/products\/papayo-240h-carbonic-maceration\n\n  SEO META TITLE: Golden Papayo Coffee – 240h Carbonic Maceration | Garza Coffee\n  SEO META DESC:  Golden Papayo: Colombian specialty coffee from Quindío, 240h Carbonic Maceration. Notes of chocolate, cocoa nibs, and star fruit. Freshly roasted in Berlin.\n--\u003e\n\n\u003ch2\u003eGolden Papayo — 240 h Carbonic Maceration, rare Papayo variety from Quindío\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eA variety almost nobody knows, and a process that makes it shine.\u003c\/strong\u003e The Papayo variety is rare in Colombia: sporadically cultivated, barely documented, difficult to maintain. Jaime Zuluaga and his son Juan Camilo cultivate it at Finca La Isabela as part of the El Samán Coffee Farms Project in Quindío. 240 hours of Carbonic Maceration, ten days in airtight tanks, moved twice daily: this transforms the bean into something unexpected. Chocolate, cocoa nibs, vanilla, and in the background a tropical star fruit note that keeps the coffee vibrant.\u003c\/p\u003e\n\n\u003c!-- DATA LIST --\u003e\n\u003cdiv style=\"margin: 16px 0 20px 0; border-top: 1px solid #e6e6e6;\"\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eRegion\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eEl Tapado, Quindío, Colombia\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eAltitude\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e1,400 m\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProducer\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eJaime \u0026amp; Juan Camilo Zuluaga — Finca La Isabela (El Samán Coffee Farms)\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eVariety\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003ePapayo\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProcess\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eNatural, Carbonic Maceration 240 h\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eScore\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e87\u003c\/span\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SECTION: PREPARATION --\u003e\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\u003cp\u003eFilter coffee. V60, Origami, Aeropress or French Press.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(3, 1fr); gap: 10px; margin-bottom: 12px;\"\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eGrind Size\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003eMedium\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eRatio\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e1 : 16\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eDose\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e15 g\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eWater\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e240 ml\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eTemperature\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e93 °C\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eBrew Time\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e2:30 min\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eRecipe for V60. For Aeropress: grind finer, 1:14 ratio, 2 minutes immersion.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003c!-- SECTION: PROCESSING --\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cdiv style=\"background: #F7F3EE; border-left: 3px solid #C4A96A; padding: 16px 20px; border-radius: 0 4px 4px 0; margin-bottom: 8px;\"\u003e\n  \u003cdiv style=\"font-weight: 600; font-size: 11px; text-transform: uppercase; letter-spacing: 1px; color: #8B6914; margin-bottom: 6px;\"\u003eCarbonic Maceration, 240 Hours\u003c\/div\u003e\n  \u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eThe harvested cherries are placed in airtight tanks and flooded with CO₂. For ten days, they ferment without oxygen, and the containers are moved twice daily to ensure even fermentation. During this time, complex sugar and aroma compounds develop, giving the coffee its chocolate and vanilla notes. Afterwards, the cherries dry slowly on drying beds. The result is a natural coffee with a depth that goes beyond classic fruitiness.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- SECTION: ABOUT THIS COFFEE --\u003e\n\u003ch3\u003eAbout this Coffee\u003c\/h3\u003e\n\u003cp\u003eThe El Samán Coffee Farms Project in Quindío is an unusual endeavor. Jaime Zuluaga was a lawyer before dedicating himself to coffee. Today, he runs Finca La Isabela with his son Juan Camilo, with the goal of reviving forgotten Colombian varieties and reinterpreting them through controlled fermentation.\u003c\/p\u003e\n\n\u003cp\u003eThe El Tapado region is located between Montenegro and La Tebaida at 1,400 meters, lower than most specialty growing regions in Colombia. This is precisely what makes the difference: the moderate altitude combined with the long Carbonic Maceration creates a profile that focuses less on acidity and more on body and depth. A coffee for those who want chocolate in their cup, not just fruit. Freshly roasted in Berlin.\u003c\/p\u003e\n\n\u003c!-- SECTION: FAQ ACCORDION --\u003e\n\u003cstyle\u003e\n  .garza-faq-acc { margin: 8px 0 24px 0; }\n  .garza-faq-acc details { padding: 14px 0; border-bottom: 1px solid #e6e6e6; }\n  .garza-faq-acc details:first-of-type { border-top: 1px solid #e6e6e6; }\n  .garza-faq-acc summary {\n    list-style: none;\n    cursor: pointer;\n    font-weight: 600;\n    font-size: 15px;\n    color: #1a1a1a;\n    padding-right: 24px;\n    position: relative;\n    line-height: 1.4;\n  }\n  .garza-faq-acc summary::-webkit-details-marker { display: none; }\n  .garza-faq-acc summary::after {\n    content: \"\";\n    position: absolute;\n    right: 4px;\n    top: 6px;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #666;\n    border-bottom: 2px solid #666;\n    transform: rotate(45deg);\n    transition: transform 0.2s;\n  }\n  .garza-faq-acc details[open] summary::after { transform: rotate(-135deg); margin-top: 3px; }\n  .garza-faq-acc details \u003e p { margin: 12px 0 0 0; font-size: 14px; line-height: 1.65; color: #1a1a1a; }\n\u003c\/style\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdiv class=\"garza-faq-acc\"\u003e\n\n  \u003cdetails open\u003e\n    \u003csummary\u003eWhat is the Papayo variety?\u003c\/summary\u003e\n    \u003cp\u003eThe Papayo variety is a rare Colombian Arabica strain whose origin and exact genetic classification are not fully documented. It is only sporadically cultivated in Colombia, mainly on some farms in Quindío, and is difficult to maintain. It is characterized by its elongated cherries with yellowish skin and moderate yield. This rarity is precisely what makes Golden Papayo special: a coffee from a variety that is hardly known internationally and rarely found in the specialty world.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhat is Carbonic Maceration in coffee?\u003c\/summary\u003e\n    \u003cp\u003eCarbonic Maceration is a fermentation process originally from winemaking (classically in Beaujolais). Whole coffee cherries are placed in airtight tanks and flooded with CO₂. Without oxygen, anaerobic fermentation processes occur, in which sugars and aromas develop differently than with classic methods. In specialty coffee, Carbonic Maceration has been used since around 2015 to create more complex and deeper flavor profiles, often with chocolate, berry, or wine notes.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhy 240 hours of fermentation?\u003c\/summary\u003e\n    \u003cp\u003e240 hours is ten days, significantly longer than most coffees (typically 24 to 96 hours). This long fermentation under controlled conditions (airtight tanks, CO₂, moved twice daily) allows complex sugar and aroma compounds to fully develop. With the Papayo variety, this particularly highlights the chocolate and vanilla notes and gives the coffee an unusual depth. Shorter fermentation would result in less complexity, while longer fermentation could over-extract the coffee.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWho are the Zuluagas and the El Samán Project?\u003c\/summary\u003e\n    \u003cp\u003eJaime Zuluaga was a lawyer before dedicating himself to coffee. Today, he and his son Juan Camilo run Finca La Isabela in El Tapado, Quindío, under the name El Samán Coffee Farms Project. The focus is on rare Colombian varieties and controlled fermentation processes that give the coffee its unique character. The Zuluaga family is not a traditional coffee dynasty but a generation of producers who understand coffee as an experimental craft. The Golden Papayo is their first export to Europe.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhich preparation method is best?\u003c\/summary\u003e\n    \u003cp\u003eFilter coffee, ideally V60 or Origami. Medium grind, 1:16 ratio, 93 °C temperature, brewing time about 2:30 minutes. Aeropress also works very well (finer grind, 1:14 ratio, 2 minutes immersion), which enhances the chocolate depth. French Press gives more body, worthwhile for the cocoa-heavy notes. Espresso is not recommended: the profile is designed for filter, and the depth does not come through in high-pressure extraction.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003c!--\n==================================================\nMETADATA (enter separately in Shopify — ALREADY APPLIED 2026-05-11)\n==================================================\nMETA TITLE:\nGolden Papayo Coffee – 240h Carbonic Maceration | Garza Coffee\n\nMETA DESC:\nGolden Papayo: Colombian specialty coffee from Quindío, 240h Carbonic Maceration. Notes of chocolate, cocoa nibs, and star fruit. Freshly roasted in Berlin.\n==================================================\n--\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Golden Papayo – 240h Carbonic Maceration, rare Papayo variety, El Samán\",\n  \"description\": \"Papayo variety from El Tapado, Quindío, Colombia. 240 hours Carbonic Maceration, Zuluaga family, Finca La Isabela (El Samán Coffee Farms Project). Chocolate, cocoa nibs, vanilla, star fruit. Score 87, freshly roasted in Berlin.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Garza Coffee\"\n  },\n  \"category\": \"Specialty Coffee \u003e Single Origin \u003e Carbonic Maceration \u003e Filter\",\n  \"sku\": \"GOLDEN-PAPAYO\",\n  \"offers\": {\n    \"@type\": \"Offer\",\n    \"priceCurrency\": \"EUR\",\n    \"availability\": \"https:\/\/schema.org\/InStock\",\n    \"url\": \"https:\/\/garzacoffee.de\/products\/papayo-240h-karbonische-mazeration\",\n    \"seller\": {\n      \"@type\": \"Organization\",\n      \"name\": \"Garza Coffee Roastery\",\n      \"url\": \"https:\/\/garzacoffee.de\"\n    }\n  },\n  \"countryOfOrigin\": {\n    \"@type\": \"Country\",\n    \"name\": \"Colombia\"\n  },\n  \"additionalProperty\": [\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Producer\",\n      \"value\": \"Jaime \u0026 Juan Camilo Zuluaga – Finca La Isabela (El Samán Coffee Farms)\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Region\",\n      \"value\": \"El Tapado, Quindío, Colombia\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Altitude\",\n      \"value\": \"1,400 m\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Variety\",\n      \"value\": \"Papayo (rare Colombian variety)\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Processing\",\n      \"value\": \"Natural, Carbonic Maceration 240 h\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Score\",\n      \"value\": \"87\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Roast Profile\",\n      \"value\": \"Filter Roast\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Recommended Preparation\",\n      \"value\": \"V60, Origami, Aeropress, French Press\"\n    }\n  ]\n}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the Papayo variety?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Papayo variety is a rare Colombian Arabica strain whose origin and exact genetic classification are not fully documented. It is only sporadically cultivated in Colombia, mainly on some farms in Quindío, and is difficult to maintain. It is characterized by its elongated cherries with yellowish skin and moderate yield. This rarity is precisely what makes Golden Papayo special: a coffee from a variety that is hardly known internationally and rarely found in the specialty world.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Carbonic Maceration in coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Carbonic Maceration is a fermentation process originally from winemaking (classically in Beaujolais). Whole coffee cherries are placed in airtight tanks and flooded with CO₂. Without oxygen, anaerobic fermentation processes occur, in which sugars and aromas develop differently than with classic methods. In specialty coffee, Carbonic Maceration has been used since around 2015 to create more complex and deeper flavor profiles, often with chocolate, berry, or wine notes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why 240 hours of fermentation?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"240 hours is ten days, significantly longer than most coffees (typically 24 to 96 hours). This long fermentation under controlled conditions allows complex sugar and aroma compounds to fully develop. With the Papayo variety, this particularly highlights the chocolate and vanilla notes and gives the coffee an unusual depth. Shorter fermentation would result in less complexity, while longer fermentation could over-extract the coffee.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Who are the Zuluagas and the El Samán Project?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Jaime Zuluaga was a lawyer before dedicating himself to coffee. Today, he and his son Juan Camilo run Finca La Isabela in El Tapado, Quindío, under the name El Samán Coffee Farms Project. The focus is on rare Colombian varieties and controlled fermentation processes that give the coffee its unique character. The Zuluaga family is not a traditional coffee dynasty but a generation of producers who understand coffee as an experimental craft. The Golden Papayo is their first export to Europe.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which preparation method is best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Filter coffee, ideally V60 or Origami. Medium grind, 1:16 ratio, 93 °C temperature, brewing time about 2:30 minutes. Aeropress also works very well (finer grind, 1:14 ratio, 2 minutes immersion), which enhances the chocolate depth. French Press gives more body, worthwhile for the cocoa-heavy notes. Espresso is not recommended: the profile is designed for filter.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250g \/ Kaffeebohnen","offer_id":53650917392733,"sku":"","price":22.0,"currency_code":"EUR","in_stock":true},{"title":"250g \/ gemahlener Kaffee","offer_id":57387424055645,"sku":"","price":22.0,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Kaffeebohnen","offer_id":53650917425501,"sku":"","price":42.0,"currency_code":"EUR","in_stock":true},{"title":"500g \/ gemahlener Kaffee","offer_id":57387424088413,"sku":"","price":42.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_golden_papayo_250g.jpg?v=1772708512"},{"product_id":"sweet-apricot-blend","title":"Sweet Apricot Blend","description":"\u003ch2\u003eSweet Apricot Blend: Espresso with Fruit \u0026amp; Chocolate – Bellavista Espresso \u0026amp; Apricot OD\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eYour everyday espresso when you want something more than just chocolate.\u003c\/strong\u003e Sweet Apricot is a blend of our Bellavista Espresso (Castillo Washed from Caldas, Finca Bellavista by Alejandro Gil) and the co-fermented Apricot OD from Juan and Geraldine Puerta (Finca La Sirena, Sens Coffee, Quindío). The idea: to combine the chocolatey base of a classic espresso with the fruitiness of an experimental coffee. In a Flat White or Cappuccino, it creates a blend of apricot and milk chocolate.\u003c\/p\u003e\n\n\u003caside style=\"display:flex;gap:16px;align-items:center;background:#fafaf8;border:1px solid #e6e6e6;border-radius:4px;padding:14px;margin:24px 0;font-family:inherit;\"\u003e\n  \u003ca href=\"\/en\/products\/espresso-trio\" style=\"flex-shrink:0;display:block;width:96px;\"\u003e\n    \u003cimg src=\"https:\/\/garzacoffee.de\/cdn\/shop\/files\/Espresso_trio_Garza_Coffee.jpg?v=1774023557\u0026amp;width=300\" alt=\"Espresso Trio by Garza Coffee — Choco Bomb, Honey Castillo and Sweet Apricot in a set\" style=\"width:100%;height:auto;border-radius:3px;display:block;\"\u003e\n  \u003c\/a\u003e\n  \u003cdiv style=\"font-size:14px;line-height:1.55;color:#2D2A26;\"\u003e\n    \u003cp style=\"margin:0 0 4px 0;font-size:11px;text-transform:uppercase;letter-spacing:1px;color:#666;font-weight:700;\"\u003eDiscover in the Espresso Trio\u003c\/p\u003e\n    \u003cp style=\"margin:0;\"\u003eSweet Apricot is one of three espresso roasts in Garza Coffee's range. In the \u003ca href=\"\/en\/products\/espresso-trio\" style=\"color:#A42325;text-decoration:underline;\"\u003e\u003cstrong\u003eEspresso Trio\u003c\/strong\u003e\u003c\/a\u003e, you'll also find Choco Bomb (dense, cocoa-focused) and Honey Castillo (round, with honey notes) — the full spectrum of espresso to try.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/aside\u003e\n\n\u003c!-- DATEN-LISTE --\u003e\n\u003cdiv style=\"margin: 16px 0 20px 0; border-top: 1px solid #e6e6e6;\"\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eRegion\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eColombia\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eComponents\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eBellavista Espresso (Caldas) \u0026amp; Apricot OD (Sens Coffee, Quindío)\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eVarietal\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eCastillo (both components)\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProcessing\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eBlend: Washed \u0026amp; Osmotic Dehydration with Apricot\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eRoast Profile\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eEspresso Roast\u003c\/span\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ZUBEREITUNG --\u003e\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\u003cp\u003eEspresso roast. Flat White, Cappuccino, or Latte – the apricot note comes out best in milk-based drinks.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(3, 1fr); gap: 10px; margin-bottom: 12px;\"\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eGrind Size\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003eFine\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eDose\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e18 g\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eYield\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e36 g\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eRatio\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e1 : 2\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eTemperature\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e93 °C\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eExtraction Time\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e27–30 s\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ÜBER DIESEN KAFFEE --\u003e\n\u003ch3\u003eAbout this coffee\u003c\/h3\u003e\n\u003cp\u003eSweet Apricot connects two worlds: the Bellavista Espresso – a classic, chocolatey Castillo Washed from Caldas (Finca Bellavista, Gil family), with notes of cocoa, orange, and vanilla – with the Apricot OD from Juan and Geraldine Puerta (Finca La Sirena, Quindío). The Apricot OD is co-fermented with fresh apricots through osmotic dehydration, which gives it its characteristic fruity and floral note.\u003c\/p\u003e\n\u003cp\u003eIn the blend, a balance is created between the chocolatey depth of Bellavista Espresso and the fruitiness of Apricot OD. The result: an espresso that can do more than most blends – without being overpowering.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003cstyle\u003e\n  .garza-faq-acc { margin: 8px 0 24px 0; }\n  .garza-faq-acc details { padding: 14px 0; border-bottom: 1px solid #e6e6e6; }\n  .garza-faq-acc details:first-of-type { border-top: 1px solid #e6e6e6; }\n  .garza-faq-acc summary {\n    list-style: none;\n    cursor: pointer;\n    display: flex;\n    justify-content: space-between;\n    align-items: center;\n    font-weight: 600;\n    font-size: 14px;\n    color: #1a1a1a;\n    gap: 12px;\n  }\n  .garza-faq-acc summary::-webkit-details-marker { display: none; }\n  .garza-faq-acc summary::after {\n    content: \"\";\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #999;\n    border-bottom: 2px solid #999;\n    transform: rotate(45deg);\n    transition: transform 0.25s ease;\n    flex-shrink: 0;\n    margin-top: -3px;\n  }\n  .garza-faq-acc details[open] summary::after { transform: rotate(-135deg); margin-top: 3px; }\n  .garza-faq-acc details \u003e p { margin: 12px 0 0 0; font-size: 14px; line-height: 1.65; color: #1a1a1a; }\n\u003c\/style\u003e\n\n\u003cdiv class=\"garza-faq-acc\"\u003e\n  \u003cdetails open\u003e\n    \u003csummary\u003eHow does Sweet Apricot differ from Apricot OD?\u003c\/summary\u003e\n    \u003cp\u003eApricot OD is a pure co-fermented filter coffee — Castillo from Finca La Sirena (Juan and Geraldine Puerta), processed via osmotic dehydration with apricot, intended for V60, Aeropress, or Origami. Sweet Apricot is an espresso blend where Apricot OD is only ONE component: combined with Bellavista Espresso (Castillo Washed from Caldas, Gil family), it creates a chocolatey base with a fruity top note. In short: Apricot OD is for black filter coffee; Sweet Apricot works pure as an espresso and especially well with milk in a Flat White or Cappuccino.\u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eWhy a blend of two different coffees instead of a single origin?\u003c\/summary\u003e\n    \u003cp\u003eApricot OD alone as an espresso is very acidic — the intense apricot note dominates the cup, which not everyone likes. In the Sweet Apricot Blend, Apricot OD is combined with Bellavista Espresso (Castillo Washed from Caldas, classic cocoa and orange notes, round structure). Bellavista balances the acidity, and the apricot recedes from the main role to a subtle top note — no longer dominant, but a nuance on a chocolatey base. This creates an espresso that tastes balanced instead of acidic and remains consistent throughout the year — a profile that no standard blend offers.\u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eDoes Sweet Apricot also work as a filter coffee?\u003c\/summary\u003e\n    \u003cp\u003eIt depends on what you like in a filter. Sweet Apricot is profiled as an espresso roast — slightly darker than our classic filter roasts. If you prefer filters with bright, clear aromas (V60 or Aeropress with Light Roast), you'll probably opt for Apricot OD or Honey Castillo. But if you like darker, stronger filter coffees — with more body, cocoa-focused depth, and a fruity top note — Sweet Apricot works surprisingly well. Some of our customers drink it exactly like that. Try it if the profile appeals to you.\u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eWhich Garza Coffee espresso is best for me?\u003c\/summary\u003e\n    \u003cp\u003eBefore you choose, an important note: terms like \"chocolatey,\" \"fruity,\" \"apricot,\" or \"vanilla\" always refer to \u003cstrong\u003enatural aroma notes\u003c\/strong\u003e that arise from cultivation, processing, and roasting. No flavors are added — not even to co-fermented coffees. Three options depending on preference: \u003cstrong\u003eChoco Bomb\u003c\/strong\u003e for the classic-chocolatey, dense cup (Carbonic Maceration, lots of depth, ideal in milk). \u003cstrong\u003eBellavista Espresso\u003c\/strong\u003e for a clear, balanced cup with notes of cocoa, orange, and vanilla (washed, elegant). \u003cstrong\u003eSweet Apricot\u003c\/strong\u003e for the middle ground: cocoa-focused base with a fruity top note, best in milk-based drinks.\u003c\/p\u003e\n  \u003c\/details\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Sweet Apricot Blend – Espresso with Fruit \u0026 Chocolate (Bellavista \u0026 Apricot OD)\",\n  \"description\": \"Espresso blend of Bellavista Espresso (Castillo Washed, Caldas, Gil family) and co-fermented Apricot OD (Castillo, Sens Coffee, Quindío). Apricot and milk chocolate. For Flat White and Cappuccino. Freshly roasted in Berlin.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Garza Coffee\"\n  },\n  \"category\": \"Specialty Coffee \u003e Espresso \u003e Blend\",\n  \"sku\": \"SWEET-APRICOT\",\n  \"offers\": {\n    \"@type\": \"Offer\",\n    \"priceCurrency\": \"EUR\",\n    \"availability\": \"https:\/\/schema.org\/InStock\",\n    \"url\": \"https:\/\/garzacoffee.de\/products\/sweet-apricot-blend\",\n    \"seller\": {\n      \"@type\": \"Organization\",\n      \"name\": \"Garza Coffee Roastery\",\n      \"url\": \"https:\/\/garzacoffee.de\"\n    }\n  },\n  \"countryOfOrigin\": {\n    \"@type\": \"Country\",\n    \"name\": \"Colombia\"\n  },\n  \"additionalProperty\": [\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Components\",\n      \"value\": \"Bellavista Espresso (Caldas) + Apricot OD (Sens Coffee, Quindío)\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Varietal\",\n      \"value\": \"Castillo (both components)\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Processing\",\n      \"value\": \"Blend: Washed (Bellavista) + Osmotic Dehydration with Apricot (Apricot OD)\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Roast Profile\",\n      \"value\": \"Espresso Roast\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Recommended Preparation\",\n      \"value\": \"Portafilter, Flat White, Cappuccino, Latte\"\n    }\n  ]\n}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Sweet Apricot differ from Apricot OD?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Apricot OD is a pure co-fermented filter coffee from Finca La Sirena (Juan and Geraldine Puerta), processed via osmotic dehydration with apricot, intended for V60, Aeropress, or Origami. Sweet Apricot is an espresso blend where Apricot OD is only one component: combined with Bellavista Espresso (Castillo Washed from Caldas), it creates a chocolatey base with a fruity top note. Apricot OD is for black filter coffee; Sweet Apricot works pure as an espresso and especially well with milk in a Flat White or Cappuccino.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why a blend of two different coffees instead of a single origin?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Apricot OD alone as an espresso is very acidic — the intense apricot note dominates the cup, which not everyone likes. In the Sweet Apricot Blend, Apricot OD is combined with Bellavista Espresso (Castillo Washed from Caldas, classic cocoa and orange notes, round structure). Bellavista balances the acidity, and the apricot recedes from the main role to a subtle top note. This creates an espresso that tastes balanced instead of acidic and remains consistent throughout the year.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Sweet Apricot also work as a filter coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It depends on what you like in a filter. Sweet Apricot is profiled as an espresso roast, slightly darker than our classic filter roasts. If you prefer filters with bright, clear aromas (V60 or Aeropress with Light Roast), you'll rather opt for Apricot OD or Honey Castillo. But if you like darker, stronger filter coffees — with more body, cocoa-focused depth, and a fruity top note — Sweet Apricot works surprisingly well. Some of our customers drink it exactly like that.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Garza Coffee espresso is best for me?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Important: terms like chocolatey, fruity, apricot, or vanilla refer to natural aroma notes that arise from cultivation, processing, and roasting. No flavors are added. Choco Bomb for the chocolatey, dense cup (Carbonic Maceration, ideal in milk). Bellavista Espresso for a clear, balanced cup with notes of cocoa, orange, and vanilla (washed). Sweet Apricot for the middle ground: cocoa-focused base with a fruity top note, best in milk-based drinks.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250 g","offer_id":57429675016541,"sku":"","price":15.0,"currency_code":"EUR","in_stock":true},{"title":"250 g \/ gemahlener Kaffee","offer_id":58001122099549,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"500 g ","offer_id":57429675049309,"sku":"","price":28.0,"currency_code":"EUR","in_stock":true},{"title":"1000 g \/ Ganze Bohne \/ Espresso","offer_id":58001118822749,"sku":null,"price":55.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Sweet-Apricot_250g.jpg?v=1763744768"},{"product_id":"azahar-coffee-flower","title":"Azahar - Coffee Flower","description":"\u003c!--\n  AZAHAR – COFFEE FLOWER – Produktbeschreibung\n  v2 (2026-05-11) – fix mobile datenliste \/ FAQ acordeón integrado \/ Schema separado\n\n  Stock verificado 2026-05-11: 62 unidades total (100g: 19, 250g: 35, 500g: 8). NO ausverkauft.\n  Produzent: Juan Puerta \u0026 Geraldine Puerta – Sens Coffee, Finca La Sirena\n  URL: \/products\/azahar-coffee-flower\n  Varianten: 100g (€10), 250g (€18), 500g (€34) – Ganze Bohne \u0026 gemahlen\n\n  SEO META TITLE: Azahar – Co-fermented with Coffee Flower | Sens Coffee, Quindío | Garza Coffee\n  SEO META DESC:  Co-fermented filter coffee with coffee flower. Osmotic dehydration, Castillo, Sens Coffee, Finca La Sirena, Quindío. Score 87.2. Roasted in Berlin.\n--\u003e\n\n\u003ch2\u003eAzahar — Co-fermented Castillo with Coffee Flower, Sens Coffee, Finca La Sirena, Quindío\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eCoffee, fermented with its own flower.\u003c\/strong\u003e Azahar means bloom in Spanish, and here it refers to the bloom of the coffee plant itself. This Castillo from Finca La Sirena is co-fermented with coffee flowers: Juan and Geraldine Puerta (Sens Coffee) use osmotic dehydration to infuse the coffee flower extract into the bean. The result is an elegant, floral filter coffee with jasmine and honey sweetness. The flavor is not created by additives, but during the fermentation itself.\u003c\/p\u003e\n\n\u003c!-- DATEN-LISTE --\u003e\n\u003cdiv style=\"margin: 16px 0 20px 0; border-top: 1px solid #e6e6e6;\"\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eRegion\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eQuindío, Colombia\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eAltitude\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e1,420 m\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProducer\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eJuan \u0026amp; Geraldine Puerta — Sens Coffee, Finca La Sirena\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eVariety\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eCastillo\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProcessing\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eHoney + Osmotic Dehydration with Coffee Flower\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eScore\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e87.2\u003c\/span\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ZUBEREITUNG --\u003e\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\u003cp\u003eFilter coffee. V60, Origami, Chemex, or French Press.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(3, 1fr); gap: 10px; margin-bottom: 12px;\"\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eGrind\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003eMedium\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eRatio\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e1 : 16\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eDose\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e15 g\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eWater\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e240 ml\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eTemperature\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e92 °C\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eBrew time\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e2:30 min\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eGrind slightly coarser than usual; this helps to bring out the best balance between floral aromas, sweetness, and clarity.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003c!-- SEKTION: VERARBEITUNG --\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cdiv style=\"background: #F7F3EE; border-left: 3px solid #C4A96A; padding: 16px 20px; border-radius: 0 4px 4px 0; margin-bottom: 8px;\"\u003e\n  \u003cdiv style=\"font-weight: 600; font-size: 11px; text-transform: uppercase; letter-spacing: 1px; color: #8B6914; margin-bottom: 6px;\"\u003eOsmotic Dehydration with Coffee Flower\u003c\/div\u003e\n  \u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eDuring the honey process, part of the fruit pulp remains on the bean. Additionally, natural glucose sugar is combined with coffee flower extract and applied to the bean. The sugar binds the free water in the cherry and penetrates the bean through osmosis, carrying the aromatic compounds of the flower with it. The coffee plant provides both components in this coffee: the bean and the aroma. Only natural ingredients are used.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ÜBER DIESEN KAFFEE --\u003e\n\u003ch3\u003eAbout this coffee\u003c\/h3\u003e\n\u003cp\u003eAzahar is one of several co-fermented coffees that Juan and Geraldine Puerta produce at Finca La Sirena in Quindío. Their project, Sens Coffee, specializes in osmotic dehydration with various natural ingredients: apricot (Apricot OD), spices (Spice Cosmic), and here, the bloom of the coffee plant itself.\u003c\/p\u003e\n\n\u003cp\u003eWhile Apricot OD tends to be fruity and sweet, and Spice Cosmic leans towards spice and berries, Azahar focuses entirely on floral aromas: jasmine, coffee blossom, honey sweetness. A limited edition and the most floral coffee in the Garza range.\u003c\/p\u003e\n\n\u003c!-- SEKTION: FAQ ACORDEÓN --\u003e\n\u003cstyle\u003e\n  .garza-faq-acc { margin: 8px 0 24px 0; }\n  .garza-faq-acc details { padding: 14px 0; border-bottom: 1px solid #e6e6e6; }\n  .garza-faq-acc details:first-of-type { border-top: 1px solid #e6e6e6; }\n  .garza-faq-acc summary {\n    list-style: none;\n    cursor: pointer;\n    font-weight: 600;\n    font-size: 15px;\n    color: #1a1a1a;\n    padding-right: 24px;\n    position: relative;\n    line-height: 1.4;\n  }\n  .garza-faq-acc summary::-webkit-details-marker { display: none; }\n  .garza-faq-acc summary::after {\n    content: \"\";\n    position: absolute;\n    right: 4px;\n    top: 6px;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #666;\n    border-bottom: 2px solid #666;\n    transform: rotate(45deg);\n    transition: transform 0.2s;\n  }\n  .garza-faq-acc details[open] summary::after { transform: rotate(-135deg); margin-top: 3px; }\n  .garza-faq-acc details \u003e p { margin: 12px 0 0 0; font-size: 14px; line-height: 1.65; color: #1a1a1a; }\n\u003c\/style\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdiv class=\"garza-faq-acc\"\u003e\n\n  \u003cdetails open\u003e\n    \u003csummary\u003eWhat is osmotic dehydration?\u003c\/summary\u003e\n    \u003cp\u003eOsmotic dehydration is a form of controlled fermentation. In the honey process, part of the fruit pulp remains on the bean. Additionally, natural glucose sugar is combined with plant extract (in the case of Azahar: the coffee blossom) and applied to the cherry. The sugar binds the water in the fruit and penetrates the bean through osmosis, carrying the aromatic compounds of the extract with it. The result is a coffee whose aromas are created during fermentation, not by subsequent mixing.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eIs Azahar artificially flavored?\u003c\/summary\u003e\n    \u003cp\u003eNo. No flavors, no concentrates, and no synthetic ingredients are added. The floral notes are created during fermentation through the contact of the coffee bean with real coffee blossoms and natural sugar. The plant provides both components in this coffee: the bean and the aroma. Co-fermented coffees rely on the natural metabolism of fermentation, not on subsequent addition of flavor.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eHow does Azahar differ from Apricot OD and Spice Cosmic?\u003c\/summary\u003e\n    \u003cp\u003eAll three are co-fermented Castillo coffees from Juan and Geraldine Puerta at Finca La Sirena (Sens Coffee, Quindío). All three use osmotic dehydration, but with different ingredients and different profiles. Apricot OD is fermented with whole apricots, fruity and sweet. Spice Cosmic leans towards spice and berries, warm and complex. Azahar focuses entirely on floral aromas, fermented with the coffee blossom itself: jasmine, honey sweetness, the most elegant of the three. One Castillo, three processes, three aroma worlds.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWho is Sens Coffee?\u003c\/summary\u003e\n    \u003cp\u003eSens Coffee is the project of Juan and Geraldine Puerta at Finca La Sirena in Quindío, Colombia. They specialize in experimental fermentations and use osmotic dehydration to modify the flavor of their Castillo coffees with natural ingredients: fruits, flowers, spices. Garza Coffee works directly with them and carries three of their coffees in its assortment: Apricot OD, Spice Cosmic, and Azahar.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhich preparation method is best?\u003c\/summary\u003e\n    \u003cp\u003eFilter coffee, preferably V60 or Origami. Medium grind, slightly coarser than usual: this helps to bring out the floral balance. Ratio 1:16, temperature 92 °C, brew time about 2:30 minutes. French Press also works, but gives more body at the expense of clarity. Espresso is not recommended; the coffee is roasted as a filter profile and does not perform optimally in espresso.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003c!--\n==================================================\nMETA-DATEN (separat in Shopify eintragen)\n==================================================\nMETA TITLE:\nAzahar – Co-fermentiert mit Kaffeeblüte | Sens Coffee, Quindío | Garza Coffee\n\nMETA DESC:\nCo-fermentierter Filterkaffee mit Kaffeeblüte. Osmotische Dehydration, Castillo, Sens Coffee, Finca La Sirena, Quindío. Score 87,2. 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In the honey process, part of the fruit pulp remains on the bean. Additionally, natural glucose sugar is combined with plant extract (in the case of Azahar: the coffee blossom) and applied to the cherry. The sugar binds the water in the fruit and penetrates the bean through osmosis, carrying the aromatic compounds of the extract with it. The result is a coffee whose aromas are created during fermentation, not by subsequent mixing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Azahar artificially flavored?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. No flavors, no concentrates, and no synthetic ingredients are added. The floral notes are created during fermentation through the contact of the coffee bean with real coffee blossoms and natural sugar. The plant provides both components: the bean and the aroma. Co-fermented coffees rely on the natural metabolism of fermentation, not on subsequent addition of flavor.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Azahar differ from Apricot OD and Spice Cosmic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"All three are co-fermented Castillo coffees from Juan and Geraldine Puerta at Finca La Sirena (Sens Coffee, Quindío). All three use osmotic dehydration, but with different ingredients and different profiles. Apricot OD is fermented with whole apricots, fruity and sweet. Spice Cosmic leans towards spice and berries, warm and complex. Azahar focuses entirely on floral aromas, fermented with the coffee blossom itself: jasmine, honey sweetness, the most elegant of the three. 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Ratio 1:16, temperature 92 °C, brew time about 2:30 minutes. French Press also works, but gives more body at the expense of clarity. Espresso is not recommended; the coffee is roasted as a filter profile and does not perform optimally in espresso.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250g","offer_id":58257043587421,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Filterkaffee \/ gemahlener Kaffee","offer_id":58799505146205,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":58257043620189,"sku":null,"price":34.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Azahar_250g.jpg?v=1763744842"},{"product_id":"pacamara-natural","title":"Pacamara - Natural","description":"\u003cp data-end=\"393\" data-start=\"164\"\u003e\u003cstrong\u003ePacamara by Las Marias\u003c\/strong\u003e is home to all of \u003cstrong\u003eCafé 1959\u003c\/strong\u003e 's experimental varieties. The farm is located in Pijao, Quindío- Colombia, at an altitude between 1,750 and 2,050 meters above sea level and is home to more than ten different coffee varieties.\u003c\/p\u003e\n\u003cp data-end=\"638\" data-start=\"395\"\u003eCafé 1959 sees itself as \u003cstrong\u003ea coffee design firm\u003c\/strong\u003e , creating unique experiences literally from seed to cup. Each variety they cultivate is carefully selected through cupping and based on its productivity.\u003c\/p\u003e\n\u003cp data-end=\"1729\" data-start=\"1233\"\u003eThe \u003cstrong\u003ecoffee cherries\u003c\/strong\u003e are processed at the facilities of Café 1959 in Armenia, Quindío.\u003cbr\u003eThis coffee undergoes a \u003cstrong\u003e200-hour natural anaerobic fermentation\u003c\/strong\u003e under controlled temperature conditions:\u003cbr\u003eFirst, it is fermented for 48 hours at room temperature, then stored for 24 hours in a cold room (the room temperature is between 10°C and 15°C). This process is \u003cstrong\u003erepeated three times\u003c\/strong\u003e to achieve a unique and complex aroma profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Pacamara\u003cspan class=\"Apple-converted-space\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e : Natural - 200 h Anaerobic\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor notes:\u003c\/strong\u003e dark chocolate, cocoa and aromatic aftertaste\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Colombia - Quindío\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMounting height:\u003c\/strong\u003e 1950\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eScore: 86.7\u003c\/strong\u003e\u003c\/p\u003e","brand":"Garza Coffee","offers":[{"title":"250g","offer_id":58257706615133,"sku":null,"price":19.0,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Filterkaffee \/ gemahlener Kaffee","offer_id":58799528640861,"sku":null,"price":19.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":58257706647901,"sku":null,"price":36.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Pacamara_250g.jpg?v=1763744865"},{"product_id":"choco-bomb","title":"Choco Bomb","description":"\u003c!-- SEO H2 TITEL --\u003e\n\u003ch2\u003eEspresso Blend with Carbonic Maceration – Brazil Blend \u0026amp; Pacamara, 200 h\u003c\/h2\u003e\n\n\u003c!-- HOOK --\u003e\n\u003cp\u003eAn espresso blend that isn't just dark roasted – it gets its depth from 200 hours of Carbonic Maceration. Dense, almost smoky, with a sweetness reminiscent of melted dark chocolate. In a cappuccino or flat white, the structure remains clearly noticeable.\u003c\/p\u003e\n\n\u003c!-- DATEN-LISTE --\u003e\n\u003cdiv style=\"margin: 16px 0 20px 0; border-top: 1px solid #e6e6e6;\"\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px;\"\u003eRegion\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eBrazil \u0026amp; Colombia\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px;\"\u003eVariety\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eBrazil Blend \u0026amp; Pacamara\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px;\"\u003eProcessing\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eCarbonic Maceration – 200 h\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px;\"\u003eRoast Profile\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eEspresso Roast\u003c\/span\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ZUBEREITUNG --\u003e\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\u003cp\u003eEspresso roast. Portafilter machine or automatic coffee machine. Particularly good in a portafilter machine – where the chocolate notes are most prominent.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(3, 1fr); gap: 10px; margin-bottom: 12px;\"\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eGrind Size\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003eFine\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eDose\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e18 g\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eYield\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e36 g\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eRatio\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e1 : 2\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eTemperature\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e93 °C\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eExtraction Time\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e27–30 s\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: BUNDLE CROSS-SELL --\u003e\n\u003cdiv style=\"background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 4px; padding: 16px 20px; margin: 20px 0;\"\u003e\n  \u003cdiv style=\"font-weight: 600; font-size: 13px; margin-bottom: 10px;\"\u003eSave more – Choco Bomb in a bundle\u003c\/div\u003e\n  \u003cdiv style=\"display: flex; gap: 12px; flex-wrap: wrap;\"\u003e\n    \u003ca href=\"\/en\/products\/choco-bomb-bundle?variant=2\" style=\"flex: 1; min-width: 180px; text-align: center; padding: 12px; background: #fff; border: 1px solid #e6e6e6; border-radius: 4px; text-decoration: none; color: #1a1a1a;\"\u003e\n      \u003cdiv style=\"font-size: 11px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 4px;\"\u003e2 × 250 g\u003c\/div\u003e\n      \u003cdiv style=\"font-size: 18px; font-weight: 600;\"\u003e€26.00\u003c\/div\u003e\n      \u003cdiv style=\"font-size: 12px; color: #8B6914; margin-top: 4px;\"\u003einstead of €28.00 · save €2\u003c\/div\u003e\n    \u003c\/a\u003e\n    \u003ca href=\"\/en\/products\/choco-bomb-bundle?variant=3\" style=\"flex: 1; min-width: 180px; text-align: center; padding: 12px; background: #fff; border: 2px solid #C4A96A; border-radius: 4px; text-decoration: none; color: #1a1a1a;\"\u003e\n      \u003cdiv style=\"font-size: 11px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 4px;\"\u003e3 × 250 g\u003c\/div\u003e\n      \u003cdiv style=\"font-size: 18px; font-weight: 600;\"\u003e€39.00\u003c\/div\u003e\n      \u003cdiv style=\"font-size: 12px; color: #8B6914; margin-top: 4px;\"\u003esave €3 + \u003cstrong\u003efree shipping\u003c\/strong\u003e\n\u003c\/div\u003e\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: VERARBEITUNG --\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cdiv style=\"background: #F7F3EE; border-left: 3px solid #C4A96A; padding: 16px 20px; border-radius: 0 4px 4px 0; margin-bottom: 8px;\"\u003e\n  \u003cdiv style=\"font-weight: 600; font-size: 11px; text-transform: uppercase; letter-spacing: 1px; color: #8B6914; margin-bottom: 6px;\"\u003eCarbonic Maceration – 200 hours\u003c\/div\u003e\n  \u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eIn carbonic maceration, coffee cherries are flooded with CO₂ in an airtight tank. Without oxygen, fermentation proceeds slower and more controlled – over 200 hours, complex sugar compounds develop, giving the coffee its chocolatey density and spicy sweetness.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ÜBER DIESEN KAFFEE --\u003e\n\u003ch3\u003eAbout this Coffee\u003c\/h3\u003e\n\u003cp\u003eChoco Bomb is an espresso blend of Brazilian beans and Pacamara from Colombia. The name says it all: dark chocolate, creamy texture, a depth that lingers. The base is the Brazil Blend from Cerrado Mogiana – a stable foundation with low acidity and a full body. The Pacamara component adds structure and the spicy note that distinguishes this blend from an ordinary chocolate espresso.\u003c\/p\u003e\n\u003cp\u003eThe 200-hour carbonic maceration is the decisive element. Anaerobic fermentation creates aroma complexes that would not be possible with classically processed beans – a controlled depth that unfolds particularly well in a portafilter machine. In milk drinks: full structure, no bitterness. Freshly roasted in Berlin.\u003c\/p\u003e\n\n\u003c!-- SEKTION: FAQ – Häufige Fragen (v1 – mayo 2026, accordion design) --\u003e\n\u003c!-- Diseño: acordeón con chevron + línea divisoria. Primera pregunta abierta, demás cerradas. --\u003e\n\u003c!-- El FAQ Schema correspondiente está en choco_bomb_schema_markup.html y debe pegarse en el theme. --\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003cstyle\u003e\n  .garza-faq-acc { margin: 8px 0 24px 0; }\n  .garza-faq-acc details { padding: 14px 0; border-bottom: 1px solid #e6e6e6; }\n  .garza-faq-acc details:first-of-type { border-top: 1px solid #e6e6e6; }\n  .garza-faq-acc summary {\n    list-style: none;\n    cursor: pointer;\n    display: flex;\n    justify-content: space-between;\n    align-items: center;\n    font-weight: 600;\n    font-size: 14px;\n    color: #1a1a1a;\n    gap: 12px;\n  }\n  .garza-faq-acc summary::-webkit-details-marker { display: none; }\n  .garza-faq-acc summary::after {\n    content: \"\";\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #999;\n    border-bottom: 2px solid #999;\n    transform: rotate(45deg);\n    transition: transform 0.25s ease;\n    flex-shrink: 0;\n    margin-top: -3px;\n  }\n  .garza-faq-acc details[open] summary::after { transform: rotate(-135deg); margin-top: 3px; }\n  .garza-faq-acc details \u003e p { margin: 12px 0 0 0; font-size: 14px; line-height: 1.65; color: #1a1a1a; }\n\u003c\/style\u003e\n\n\u003cdiv class=\"garza-faq-acc\"\u003e\n  \u003cdetails open\u003e\n    \u003csummary\u003eWhat is carbonic maceration in coffee?\u003c\/summary\u003e\n    \u003cp\u003eCarbonic maceration is a fermentation method where whole coffee cherries are flooded with CO₂ in an airtight tank. Without oxygen, fermentation proceeds slower and more controlled – for Choco Bomb, over 200 hours. This creates complex sugar compounds that give the coffee its chocolatey density and spicy sweetness – without needing to be dark roasted.\u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eWhat does Choco Bomb taste like?\u003c\/summary\u003e\n    \u003cp\u003eDark chocolate upfront, with a creamy texture and a spicy sweetness on the finish, reminiscent of melted dark chocolate. The Brazilian component brings a full body and low acidity, while the Colombian Pacamara adds structure and depth. In a cappuccino or flat white, the chocolate note remains clear without becoming bitter.\u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eWhy is Choco Bomb a blend and not a single origin?\u003c\/summary\u003e\n    \u003cp\u003eEspresso requires consistency across harvest cycles – a characteristic that a single-origin lot cannot reliably provide seasonally. By blending Brazil Blend (Cerrado Mogiana, low acidity, full body) and Colombian Pacamara (structure and spicy depth), we create an espresso that tastes the same all year round – not an industrial product, but a precisely curated blend with clear origin.\u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eDoes Choco Bomb also work in automatic coffee machines or Moka pots?\u003c\/summary\u003e\n    \u003cp\u003eChoco Bomb unfolds best in a portafilter machine – that's where the chocolate note comes out most strongly. It also works well in an automatic coffee machine: thanks to its forgiving profile, it's a safe choice for most home automatic machines. In a Moka pot, it yields an intense, chocolatey coffee with a little more body than in a portafilter – grind a bit coarser than for an espresso machine, never tamp.\u003c\/p\u003e\n  \u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003c!--\n==================================================\nMETA-DATEN (separat in Shopify eintragen)\n==================================================\nMETA TITLE:\nChoco Bomb – Espresso Blend | Carbonic Maceration 200h | Garza Coffee\n\nMETA DESC:\nEspresso-Blend aus Brasil \u0026 Pacamara, 200h Carbonic Maceration. Dunkle Schokolade, würzige Tiefe. Für Siebträger und Milchgetränke. In Berlin geröstet.\n==================================================\n--\u003e\n\u003c!--\n  SCHEMA MARKUP – Choco Bomb (Espresso Blend, Carbonic Maceration 200h)\n  v1 – mayo 2026\n  Patrón basado en apricot_od_schema_markup.html\n\n  Pegar en: Shopify Admin → Online Store → Themes → Edit Code →\n  Opción A: En el template del producto (sections\/main-product.liquid o product.liquid)\n  Opción B: Con una app tipo \"JSON-LD for SEO\" o \"Smart SEO\"\n\n  IMPORTANTE:\n  - Verificar tras pegarlo con: https:\/\/search.google.com\/test\/rich-results\n  - Si cambias precio, stock o URL canónica, actualizar las partes correspondientes.\n  - El bloque FAQ visible correspondiente está en choco_bomb_description_html.html (sección \"Häufige Fragen\").\n    Google exige que el contenido del FAQ esté también visible en la página, no solo en el schema.\n--\u003e\n\n\u003c!-- PRODUCT SCHEMA --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Choco Bomb – Espresso Blend with Carbonic Maceration, Brazil \u0026 Pacamara\",\n  \"description\": \"Espresso blend of Brazilian beans (Cerrado Mogiana) and Colombian Pacamara. 200 hours of Carbonic Maceration. Dark chocolate, creamy texture, and spicy sweetness – for portafilter machines and milk drinks. Freshly roasted in Berlin.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Garza Coffee\"\n  },\n  \"category\": \"Specialty Coffee \u003e Espresso \u003e Blend\",\n  \"sku\": \"CHOCO-BOMB\",\n  \"offers\": {\n    \"@type\": \"Offer\",\n    \"priceCurrency\": \"EUR\",\n    \"availability\": \"https:\/\/schema.org\/InStock\",\n    \"url\": \"https:\/\/garzacoffee.de\/products\/choco-bomb\",\n    \"seller\": {\n      \"@type\": \"Organization\",\n      \"name\": \"Garza Coffee Roastery\",\n      \"url\": \"https:\/\/garzacoffee.de\"\n    }\n  },\n  \"additionalProperty\": [\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Processing\",\n      \"value\": \"Carbonic Maceration – 200 hours\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Variety\",\n      \"value\": \"Brazil Blend \u0026 Pacamara\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Region\",\n      \"value\": \"Brazil \u0026 Colombia\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Roast Profile\",\n      \"value\": \"Espresso Roast\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Recommended Preparation\",\n      \"value\": \"Portafilter, Automatic Coffee Machine, Moka Pot\"\n    }\n  ]\n}\n\u003c\/script\u003e\n\n\u003c!-- FAQ SCHEMA – Hilft bei Featured Snippets para \"Carbonic Maceration\", \"Choco Bomb\", \"Espresso Blend Berlin\" --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is carbonic maceration in coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Carbonic maceration is a fermentation method where whole coffee cherries are flooded with CO₂ in an airtight tank. Without oxygen, fermentation proceeds slower and more controlled – for Choco Bomb, over 200 hours. This creates complex sugar compounds that give the coffee its chocolatey density and spicy sweetness – without needing to be dark roasted.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Choco Bomb taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dark chocolate upfront, with a creamy texture and a spicy sweetness on the finish, reminiscent of melted dark chocolate. The Brazilian component brings a full body and low acidity, while the Colombian Pacamara adds structure and depth. In a cappuccino or flat white, the chocolate note remains clear without becoming bitter.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is Choco Bomb a blend and not a single origin?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Espresso requires consistency across harvest cycles – a characteristic that a single-origin lot cannot reliably provide seasonally. By blending Brazil Blend (Cerrado Mogiana, low acidity, full body) and Colombian Pacamara (structure and spicy depth), we create an espresso that tastes the same all year round – not an industrial product, but a precisely curated blend with clear origin.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Choco Bomb also work in automatic coffee machines or Moka pots?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Choco Bomb unfolds best in a portafilter machine – that's where the chocolate note comes out most strongly. It also works well in an automatic coffee machine: thanks to its forgiving profile, it's a safe choice for most home automatic machines. In a Moka pot, it yields an intense, chocolatey coffee with a little more body than in a portafilter – grind a bit coarser than for an espresso machine, never tamp.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250g \/ Ganze Bohne","offer_id":58624992182621,"sku":null,"price":14.0,"currency_code":"EUR","in_stock":true},{"title":"250g \/ gemahlener Kaffee","offer_id":58596972298589,"sku":null,"price":14.0,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ganze Bohne","offer_id":58624992215389,"sku":null,"price":26.0,"currency_code":"EUR","in_stock":true},{"title":"500g \/ gemahlener Kaffee","offer_id":58596972331357,"sku":null,"price":26.0,"currency_code":"EUR","in_stock":true},{"title":"1000 g \/ Ganze Bohne \/ Espresso","offer_id":58624992248157,"sku":null,"price":50.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Chocho-Bomb_250g.jpg?v=1758540307"},{"product_id":"tropical-lulo","title":"Tropical Lulo","description":"\u003c!--\n  TROPICAL LULO – Product Description\n  v8 (2026-05-11) – FAQ accordion migrated to body \/ fix mobile data list \/ replaced FAQ \"where to buy\" with cross-link\n\n  SEO META TITLE: Lulo Coffee – Co-fermented Caturra with real Lulo | Quebraditas, Huila | Garza Coffee\n  SEO META DESC: Co-fermented Specialty Coffee with real Lulo fruit. 72 h fermentation, Caturra, Quebraditas Farm, Oporapa, Huila. Score 86.5. Freshly roasted in Berlin.\n--\u003e\n\n\u003ch2\u003eLulo Coffee — Co-fermented Caturra with real Lulo fruit, Quebraditas Farm, Huila\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eLulo Coffee, as it should be: with real lulo.\u003c\/strong\u003e This specialty coffee is not just named after the tropical fruit, but actually fermented with it. 72 hours of co-fermentation with ripe lulo fruit and selected yeast: the tropical profile develops directly in the bean. Fresh, acidic, intense. Like a mix of kiwi, lime, and freshly squeezed fruit juice with a caramel note.\u003c\/p\u003e\n\n\u003cp\u003eThe coffee comes from Quebraditas Coffee Farm in Oporapa, Huila, Colombia — a family project by Edison Argote, specializing in experimental processing and specialty coffee.\u003c\/p\u003e\n\n\u003c!-- DATEN-LISTE --\u003e\n\u003cdiv style=\"margin: 16px 0 20px 0; border-top: 1px solid #e6e6e6;\"\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eRegion\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eOporapa, Huila, Colombia\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eAltitude\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e1,859 m\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProducer\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eEdison Argote — Quebraditas Coffee Farm\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eVariety\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eCaturra\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProcessing\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eWashed, 72 h Co-Fermentation with Lulo \u0026amp; Yeast\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eScore\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e86.5\u003c\/span\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ZUBEREITUNG --\u003e\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\u003cp\u003eFilter coffee. V60, Origami, Aeropress or French Press.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(3, 1fr); gap: 10px; margin-bottom: 12px;\"\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eGrind size\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003eMedium\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eRatio\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e1 : 16\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eDose\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e15 g\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eWater\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e240 ml\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eTemperature\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e93 °C\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eBrew time\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e2:30 min\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eRecipe for V60. For Aeropress: grind finer, 1:14 ratio, 2 minutes immersion.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003c!-- SEKTION: VERARBEITUNG --\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cdiv style=\"background: #F7F3EE; border-left: 3px solid #C4A96A; padding: 16px 20px; border-radius: 0 4px 4px 0; margin-bottom: 8px;\"\u003e\n  \u003cdiv style=\"font-weight: 600; font-size: 11px; text-transform: uppercase; letter-spacing: 1px; color: #8B6914; margin-bottom: 6px;\"\u003eCo-Fermentation with real Lulo fruit and yeast\u003c\/div\u003e\n  \u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eThe coffee cherries are placed in a closed tank together with ripe Lulo fruit and a selected yeast culture. For 72 hours at a maximum of 25 °C, the fruit and coffee ferment together. The enzymes and sugar of the Lulo combine with the bean: the tropical profile is created not by additives, but during the fermentation itself. This is what makes this Lulo Coffee unique: the taste comes from the real fruit, not from a name.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ÜBER DIESEN KAFFEE --\u003e\n\u003ch3\u003eAbout this Coffee\u003c\/h3\u003e\n\u003cp\u003eThis co-fermented Lulo Coffee from Colombia comes from Quebraditas Coffee Farm in Oporapa, Huila, a family-run project with a focus on high-quality specialty coffees and experimental processing.\u003c\/p\u003e\n\n\u003cp\u003eThe cherries are selectively harvested with at least 90% ripeness and undergo floatation sorting to remove unripe beans. Subsequently: 12 hours of oxidation, dry pulping, 24 hours of open fermentation, 72 hours of controlled co-fermentation below 25 °C with ripe Lulo and selected yeast, 42 hours of mechanical drying at 38 °C, and stabilization in GrainPro bags. A controlled process that documents each phase and ensures consistency from lot to lot.\u003c\/p\u003e\n\n\u003c!-- SEKTION: FAQ ACORDEÓN --\u003e\n\u003cstyle\u003e\n  .garza-faq-acc { margin: 8px 0 24px 0; }\n  .garza-faq-acc details { padding: 14px 0; border-bottom: 1px solid #e6e6e6; }\n  .garza-faq-acc details:first-of-type { border-top: 1px solid #e6e6e6; }\n  .garza-faq-acc summary {\n    list-style: none;\n    cursor: pointer;\n    font-weight: 600;\n    font-size: 15px;\n    color: #1a1a1a;\n    padding-right: 24px;\n    position: relative;\n    line-height: 1.4;\n  }\n  .garza-faq-acc summary::-webkit-details-marker { display: none; }\n  .garza-faq-acc summary::after {\n    content: \"\";\n    position: absolute;\n    right: 4px;\n    top: 6px;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #666;\n    border-bottom: 2px solid #666;\n    transform: rotate(45deg);\n    transition: transform 0.2s;\n  }\n  .garza-faq-acc details[open] summary::after { transform: rotate(-135deg); margin-top: 3px; }\n  .garza-faq-acc details \u003e p { margin: 12px 0 0 0; font-size: 14px; line-height: 1.65; color: #1a1a1a; }\n\u003c\/style\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdiv class=\"garza-faq-acc\"\u003e\n\n  \u003cdetails open\u003e\n    \u003csummary\u003eWhat is Lulo Coffee?\u003c\/summary\u003e\n    \u003cp\u003eLulo Coffee is a specialty coffee co-fermented with real Lulo fruit. Lulo (also called Naranjilla) is a tropical fruit from Colombia with a sour-fresh profile, similar to a mixture of kiwi and lime. During co-fermentation, the coffee cherries are fermented together with the fruit: the tropical taste develops naturally in the bean, not through additives.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eHow does Lulo Coffee taste?\u003c\/summary\u003e\n    \u003cp\u003eTropical-fresh, like a mix of kiwi, lime, and freshly squeezed fruit juice, with a caramel note in the aftertaste. The profile is intense and direct: acidic, vibrant, without being unpleasant. Best prepared as filter coffee (V60 or Aeropress), where the tropical notes come out most clearly. It is less suitable for milk or as espresso, where the delicate profile gets lost.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhat is co-fermentation in coffee?\u003c\/summary\u003e\n    \u003cp\u003eCo-fermentation is an experimental processing method in which coffee cherries are fermented together with fruits and a yeast culture in a closed tank. For Lulo Coffee, this process lasts 72 hours at a maximum of 25 °C. The enzymes and sugar of the fruit combine with the bean, and the flavor profile develops naturally, not through artificial aromas. Co-fermentation is a relatively new technique in the specialty sector and allows producers to distinguish their coffees with a unique signature.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eHow does Tropical Lulo differ from Apricot OD and Azahar?\u003c\/summary\u003e\n    \u003cp\u003eAll three are co-fermented filter coffees, but they come from different producers and have different profiles. Tropical Lulo is co-fermented at Quebraditas Coffee Farm (Edison Argote, Huila) from Caturra with real Lulo fruit: tropical, acidic, kiwi and lime. Apricot OD and Azahar both come from Quindío from Sens Coffee (Juan and Geraldine Puerta), Castillo with osmotic dehydration. Apricot OD is fruity-sweet with apricot, Azahar is floral-elegant with coffee blossom. Three different producers, three different fermentation approaches, three different aromatic worlds.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhich preparation method is best?\u003c\/summary\u003e\n    \u003cp\u003eFilter coffee, ideally V60 or Origami. Medium grind, 1:16 ratio, 93 °C temperature, brew time about 2:30 minutes. Aeropress also works very well (grind finer, 1:14, 2 minutes immersion), which enhances the tropical fruit. French Press gives more body at the expense of clarity, but is worthwhile for a more intense cup. Espresso is not recommended: the delicate, acidic profile does not come out well under high-pressure extraction.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003c!--\n==================================================\nMETA-DATA (enter separately in Shopify)\n==================================================\nMETA TITLE:\nLulo Coffee – Co-fermented Caturra with real Lulo | Quebraditas, Huila | Garza Coffee\n\nMETA DESC:\nCo-fermented Specialty Coffee with real Lulo fruit. 72 h fermentation, Caturra, Quebraditas Farm, Oporapa, Huila. Score 86.5. Freshly roasted in Berlin.\n==================================================\n--\u003e\n\u003c!--\n  SCHEMA MARKUP – Lulo Coffee (Tropical Lulo) – v2 (2026-05-11)\n  No \"Direct Trade\" \/ FAQ aligned with the PDP body v8\n--\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Tropical Lulo — Lulo Coffee, Co-fermented Caturra from Huila\",\n  \"description\": \"Co-fermented Specialty Coffee with real Lulo fruit. 72 hours fermentation with ripe Lulo and selected yeast. Caturra from Quebraditas Farm, Oporapa, Huila, Colombia. Score 86.5. Freshly roasted in Berlin.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Garza Coffee\"\n  },\n  \"category\": \"Specialty Coffee \u003e Single Origin \u003e Co-Fermented \u003e Filter\",\n  \"sku\": \"TROPICAL-LULO\",\n  \"offers\": {\n    \"@type\": \"Offer\",\n    \"priceCurrency\": \"EUR\",\n    \"availability\": \"https:\/\/schema.org\/InStock\",\n    \"url\": \"https:\/\/garzacoffee.de\/products\/tropical-lulo\",\n    \"seller\": {\n      \"@type\": \"Organization\",\n      \"name\": \"Garza Coffee Roastery\",\n      \"url\": \"https:\/\/garzacoffee.de\"\n    }\n  },\n  \"countryOfOrigin\": {\n    \"@type\": \"Country\",\n    \"name\": \"Colombia\"\n  },\n  \"additionalProperty\": [\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Producer\",\n      \"value\": \"Edison Argote – Quebraditas Coffee Farm\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Region\",\n      \"value\": \"Oporapa, Huila, Colombia\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Altitude\",\n      \"value\": \"1,859 m\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Variety\",\n      \"value\": \"Caturra\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Processing\",\n      \"value\": \"Washed, 72 h Co-Fermentation with Lulo \u0026 Hefe\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Score\",\n      \"value\": \"86.5\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Roast Profile\",\n      \"value\": \"Filter roast\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Recommended Preparation\",\n      \"value\": \"V60, Origami, Aeropress, French Press\"\n    }\n  ]\n}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Lulo Coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Lulo Coffee is a specialty coffee co-fermented with real Lulo fruit. Lulo (also called Naranjilla) is a tropical fruit from Colombia with a sour-fresh profile, similar to a mixture of kiwi and lime. During co-fermentation, the coffee cherries are fermented together with the fruit: the tropical taste develops naturally in the bean, not through additives.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Lulo Coffee taste?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tropical-fresh, like a mix of kiwi, lime, and freshly squeezed fruit juice, with a caramel note in the aftertaste. The profile is intense and direct: acidic, vibrant, without being unpleasant. Best prepared as filter coffee (V60 or Aeropress), where the tropical notes come out most clearly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is co-fermentation in coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Co-fermentation is an experimental processing method in which coffee cherries are fermented together with fruits and a yeast culture in a closed tank. For Lulo Coffee, this process lasts 72 hours at a maximum of 25 °C. The enzymes and sugar of the fruit combine with the bean, and the flavor profile develops naturally, not through artificial aromas.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Tropical Lulo differ from Apricot OD and Azahar?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"All three are co-fermented filter coffees, but they come from different producers and have different profiles. Tropical Lulo is co-fermented at Quebraditas Coffee Farm (Edison Argote, Huila) from Caturra with real Lulo fruit: tropical, acidic, kiwi and lime. Apricot OD and Azahar both come from Quindío from Sens Coffee (Juan and Geraldine Puerta), Castillo with osmotic dehydration. Apricot OD is fruity-sweet with apricot, Azahar is floral-elegant with coffee blossom.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which preparation method is best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Filter coffee, ideally V60 or Origami. Medium grind, 1:16 ratio, 93 °C temperature, brew time about 2:30 minutes. Aeropress also works very well (grind finer, 1:14, 2 minutes immersion). French Press gives more body at the expense of clarity. Espresso is not recommended: the delicate, acidic profile does not come out well under high-pressure extraction.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250g","offer_id":63205318820189,"sku":null,"price":19.0,"currency_code":"EUR","in_stock":false},{"title":"500g","offer_id":63205318852957,"sku":null,"price":36.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Tropical-lulo_250g.jpg?v=1769415592"},{"product_id":"spice-cosmic","title":"Spice Cosmic","description":"\u003c!--\n  SPICE COSMIC – Product Description\n  v1 – Based on Template Filter v7 (March 2026)\n  Order: H2 → Hook → Data Table → Brew → Processing → About This Coffee\n  SEO-Keywords: Spice Cosmic, Flavor Design, Juan Puerta, Sens Coffee, Café Exótico\n--\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!-- SEO H2 TITEL --\u003e\n\u003ch2\u003eSpice Cosmic – Flavor Design Coffee by Juan Puerta | Café Exótico, Quindío\u003c\/h2\u003e\n\u003c!-- HOOK --\u003e\n\u003cp\u003e\u003cstrong\u003eSpice Cosmic is not a classic co-fermented coffee – it's Flavor Design.\u003c\/strong\u003e Instead of a single fruit, rosemary, cardamom, blackberry, and glucose are precisely combined during fermentation. The result is an aroma profile unlike any other coffee: floral, spicy, and fruity all at once – complex, yet clear.\u003c\/p\u003e\n\u003cp\u003eThe coffee comes from Juan Puerta and Finca La Sirena in Quindío, Colombia. In 2025, it was awarded as Café Exótico of the Quindío region – one of Colombia's most traditional coffee-growing regions.\u003c\/p\u003e\n\u003c!-- DATEN-LISTE --\u003e\n\u003cdiv style=\"margin: 16px 0 20px 0; border-top: 1px solid #e6e6e6;\"\u003e\n\u003cdiv style=\"display: flex; justify-content: space-between; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n\u003cspan style=\"color: #666; font-size: 13px;\"\u003eRegion\u003c\/span\u003e \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eQuindío – Colombia\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; justify-content: space-between; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n\u003cspan style=\"color: #666; font-size: 13px;\"\u003eAltitude\u003c\/span\u003e \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003e1,550 m\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; justify-content: space-between; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n\u003cspan style=\"color: #666; font-size: 13px;\"\u003eProducer\u003c\/span\u003e \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eJuan Puerta – Finca La Sirena, Sens Coffee\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; justify-content: space-between; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n\u003cspan style=\"color: #666; font-size: 13px;\"\u003eVarietal\u003c\/span\u003e \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eCastillo\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; justify-content: space-between; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n\u003cspan style=\"color: #666; font-size: 13px;\"\u003eProcess\u003c\/span\u003e \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eFlavor Design – Fermentation with osmotic dehydration\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; justify-content: space-between; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n\u003cspan style=\"color: #666; font-size: 13px;\"\u003eScore\u003c\/span\u003e \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003e88\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; justify-content: space-between; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n\u003cspan style=\"color: #666; font-size: 13px;\"\u003eAward\u003c\/span\u003e \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eCafé Exótico – Quindío 2025\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- SEKTION: ZUBEREITUNG --\u003e\n\u003ch3\u003eBrewing\u003c\/h3\u003e\n\u003cp\u003eFilter coffee. V60, Origami, Chemex, or French Press.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(3, 1fr); gap: 10px; margin-bottom: 12px;\"\u003e\n\u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n\u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eGrind Size\u003c\/div\u003e\n\u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003eMedium\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n\u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eRatio\u003c\/div\u003e\n\u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e1 : 16\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n\u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eDose\u003c\/div\u003e\n\u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e15 g\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n\u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eWater\u003c\/div\u003e\n\u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e240 ml\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n\u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eTemperature\u003c\/div\u003e\n\u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e93 °C\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n\u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eBrew Time\u003c\/div\u003e\n\u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e2:45 min\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eV60 or Origami bring out the floral and spicy notes most clearly. For French Press: grind coarser, 4 minutes immersion.\u003c\/em\u003e\u003c\/p\u003e\n\u003c!-- SEKTION: VERARBEITUNG --\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cdiv style=\"background: #F7F3EE; border-left: 3px solid #C4A96A; padding: 16px 20px; border-radius: 0 4px 4px 0; margin-bottom: 8px;\"\u003e\n\u003cdiv style=\"font-weight: 600; font-size: 11px; text-transform: uppercase; letter-spacing: 1px; color: #8b6914; margin-bottom: 6px;\"\u003eFlavor Design – Fermentation with osmotic dehydration\u003c\/div\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eSpice Cosmic goes a step further than classic co-fermentation. Instead of a single fruit, a specific aroma profile is designed here: rosemary, cardamom, blackberry, and glucose are combined with the coffee beans during fermentation. Through osmotic dehydration, the aromas migrate into the bean – the result is not an added flavor, but a profile that emerges during the fermentation itself. Juan Puerta calls this approach Flavor Design.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- SEKTION: ÜBER DIESEN KAFFEE --\u003e\n\u003ch3\u003eAbout this Coffee\u003c\/h3\u003e\n\u003cp\u003eSpice Cosmic is a specialty coffee from Juan Puerta and Finca La Sirena in Quindío, Colombia. Juan and his partner Geraldine Puerta founded Sens Coffee with the goal of specifically developing fermentation processes. In 2025, Spice Cosmic was awarded as Café Exótico of the Quindío region – an acknowledgment for their work with experimental processing methods in one of Colombia's most traditional coffee regions.\u003c\/p\u003e\n\u003cp\u003eThe concept behind Spice Cosmic is called Flavor Design: instead of fermenting the coffee with a single fruit, multiple ingredients are combined to create an aroma profile that does not occur naturally. The Castillo beans are selectively harvested at an altitude of 1,550 meters and undergo a controlled fermentation with rosemary, cardamom, blackberry, and glucose. Through osmotic dehydration, the aromas penetrate the bean – the result is a complex, multifaceted profile with floral, spicy, and fruity notes.\u003c\/p\u003e\n\u003c!-- SEKTION: FAQ – Häufige Fragen (v1 – mayo 2026, accordion design) --\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!-- Diseño: acordeón con chevron + línea divisoria. Primera pregunta abierta, demás cerradas. --\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!-- El FAQ Schema correspondiente está en spice_cosmic_schema_markup.html y debe pegarse en el theme. --\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cstyle\u003e\n  .garza-faq-acc { margin: 8px 0 24px 0; }\n  .garza-faq-acc details { padding: 14px 0; border-bottom: 1px solid #e6e6e6; }\n  .garza-faq-acc details:first-of-type { border-top: 1px solid #e6e6e6; }\n  .garza-faq-acc summary {\n    list-style: none;\n    cursor: pointer;\n    display: flex;\n    justify-content: space-between;\n    align-items: center;\n    font-weight: 600;\n    font-size: 14px;\n    color: #1a1a1a;\n    gap: 12px;\n  }\n  .garza-faq-acc summary::-webkit-details-marker { display: none; }\n  .garza-faq-acc summary::after {\n    content: \"\";\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #999;\n    border-bottom: 2px solid #999;\n    transform: rotate(45deg);\n    transition: transform 0.25s ease;\n    flex-shrink: 0;\n    margin-top: -3px;\n  }\n  .garza-faq-acc details[open] summary::after { transform: rotate(-135deg); margin-top: 3px; }\n  .garza-faq-acc details \u003e p { margin: 12px 0 0 0; font-size: 14px; line-height: 1.65; color: #1a1a1a; }\n\u003c\/style\u003e\n\u003cdiv class=\"garza-faq-acc\"\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eWhat is Flavor Design Coffee?\u003c\/summary\u003e\n\u003cp\u003eFlavor Design is the method by which Juan and Geraldine Puerta develop experimental flavor profiles at Finca La Sirena. Instead of fermenting the coffee with a single fruit, multiple ingredients are precisely combined — for Spice Cosmic, these are rosemary, cardamom, blackberry, and glucose. During fermentation, the aromas migrate into the coffee bean through osmotic dehydration. It is not a flavored coffee — everything happens during fermentation, before roasting.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eWhat does Spice Cosmic taste like?\u003c\/summary\u003e\n\u003cp\u003eSpice Cosmic offers a complex profile that tastes integrated in the mouth — spicy, fruity, and floral all at once. You won't distinguish the individual ingredients (rosemary, cardamom, blackberry) separately; they blend during fermentation into a complex aroma profile with warm spice, dark berries, and syrupy sweetness. The layers come out most clearly in a V60 or Origami.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat does the award \"Café Exótico de la región Quindío 2025\" mean?\u003c\/summary\u003e\n\u003cp\u003eIn 2025, Spice Cosmic was awarded as Café Exótico of the Quindío region at the Roasted Coffee Champions Quindío — a regional Colombian competition that evaluates innovative coffee processing. The \"Café Exótico\" category specifically rewards lots that push the boundaries of fermentation and aroma profile without losing cup quality. For us, it's an independent, jury-validated confirmation of what Juan and Geraldine are developing at Finca La Sirena.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eIs Spice Cosmic suitable for coffee beginners?\u003c\/summary\u003e\n\u003cp\u003eSpice Cosmic is more of a coffee for curious drinkers with experience in specialty coffee — its profile is unusual and experimental. For an introduction to our Sens Coffee range, we recommend the Apricot OD: its juicy, ripe stone fruit profile is more accessible and reads like a familiar, fruit-forward filter coffee. Spice Cosmic unfolds its full complexity if you already have a reference for osmotic dehydration.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c!--\n  SCHEMA MARKUP – Spice Cosmic (Flavor Design Coffee, Café Exótico Quindío 2025)\n  v1 – mayo 2026\n  Patrón basado en apricot_od_schema_markup.html\n\n  Pegar en: Shopify Admin → Online Store → Themes → Edit Code →\n  Opción A: En el template del producto (sections\/main-product.liquid o product.liquid)\n  Opción B: Con una app tipo \"JSON-LD for SEO\" o \"Smart SEO\"\n\n  IMPORTANTE:\n  - Verificar tras pegarlo con: https:\/\/search.google.com\/test\/rich-results\n  - Si cambias precio, stock o URL canónica, actualizar las partes correspondientes.\n  - El bloque FAQ visible correspondiente está en spice_cosmic_description_html.html (sección \"Häufige Fragen\").\n    Google exige que el contenido del FAQ esté también visible en la página, no solo en el schema.\n  - Höhe: 1.550 m según la PDP. ⚠ Inconsistencia conocida con Apricot OD (1.420 m según Juan, ambos en Finca La Sirena). Mantener 1.550 m hasta que Juan confirme si Spice Cosmic se cosecha en una zona distinta de la finca o si también hay que corregirlo a 1.420 m.\n--\u003e\n\n\u003c!-- PRODUCT SCHEMA --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Spice Cosmic – Flavor Design Coffee by Juan Puerta, Finca La Sirena\",\n  \"description\": \"Flavor Design Specialty Coffee by Juan and Geraldine Puerta at Finca La Sirena, Quindío. Castillo varietal, fermented with rosemary, cardamom, blackberry, and glucose through osmotic dehydration. Awarded as Café Exótico of the Quindío region in 2025. Freshly roasted in Berlin.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Garza Coffee\"\n  },\n  \"category\": \"Specialty Coffee \u003e Filter Coffee \u003e Co-Fermented\",\n  \"sku\": \"SPICE-COSMIC\",\n  \"offers\": {\n    \"@type\": \"Offer\",\n    \"priceCurrency\": \"EUR\",\n    \"availability\": \"https:\/\/schema.org\/InStock\",\n    \"url\": \"https:\/\/garzacoffee.de\/products\/spice-cosmic\",\n    \"seller\": {\n      \"@type\": \"Organization\",\n      \"name\": \"Garza Coffee Roastery\",\n      \"url\": \"https:\/\/garzacoffee.de\"\n    }\n  },\n  \"countryOfOrigin\": {\n    \"@type\": \"Country\",\n    \"name\": \"Colombia\"\n  },\n  \"additionalProperty\": [\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Process\",\n      \"value\": \"Flavor Design – Fermentation with osmotic dehydration (Rosemary, Cardamom, Blackberry, Glucose)\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Varietal\",\n      \"value\": \"Castillo\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Region\",\n      \"value\": \"Quindío, Colombia\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Altitude\",\n      \"value\": \"1,550 m\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Producer\",\n      \"value\": \"Juan Puerta – Finca La Sirena, Sens Coffee\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Score\",\n      \"value\": \"88\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Award\",\n      \"value\": \"Café Exótico de la región Quindío 2025 (Roasted Coffee Champions Quindío)\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Roast Profile\",\n      \"value\": \"Filter \/ Light Roast\"\n    }\n  ]\n}\n\u003c\/script\u003e\n\n\u003c!-- FAQ SCHEMA – Hilft bei Featured Snippets para \"Flavor Design Coffee\", \"Spice Cosmic\", \"Café Exótico Quindío\" --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Flavor Design Coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Flavor Design is the method by which Juan and Geraldine Puerta develop experimental flavor profiles at Finca La Sirena. Instead of fermenting the coffee with a single fruit, multiple ingredients are precisely combined — for Spice Cosmic, these are rosemary, cardamom, blackberry, and glucose. During fermentation, the aromas migrate into the coffee bean through osmotic dehydration. It is not a flavored coffee — everything happens during fermentation, before roasting.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Spice Cosmic taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Spice Cosmic offers a complex profile that tastes integrated in the mouth — spicy, fruity, and floral all at once. You won't distinguish the individual ingredients (rosemary, cardamom, blackberry) separately; they blend during fermentation into a complex aroma profile with warm spice, dark berries, and syrupy sweetness. 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Spice Cosmic unfolds its full complexity if you already have a reference for osmotic dehydration.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250g","offer_id":63723548574045,"sku":null,"price":24.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":63723548606813,"sku":null,"price":46.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Spice-Cosmic_250g.jpg?v=1772720070"}],"url":"https:\/\/garzacoffee.de\/en\/collections\/co-fermentierter-kaffee.oembed","provider":"Garza Coffee Roastery","version":"1.0","type":"link"}