{"title":"Subscriptions","description":"","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":"decaf-castillo","title":"DECAF Castillo","description":"\u003c!--\n DECAF CASTILLO – Produktbeschreibung\n v2 (2026-05-11) – FAQ acordeón integrado \/ fix mobile datenliste\n\n SEO META TITLE: Decaf Castillo – Entkoffeinierter Espresso, Sugarcane Process | Garza Coffee\n SEO META DESC: Entkoffeinierter Espresso aus Quindío, Kolumbien. Sugarcane Process, Castillo, Familie Grajales, La Cristalina. Vollmundig, nussig. Frisch in Berlin geröstet.\n--\u003e\n\n\u003ch2\u003eDecaf Castillo — Decaffeinated Espresso with Sugarcane Process, La Cristalina, Quindío\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eFull flavor, no caffeine.\u003c\/strong\u003e La Cristalina is a family farm with over 100 years of history. In Quindío, the Grajales family cultivates their plots for the fifth generation, now led by María Grajales. This Castillo is decaffeinated using the Sugarcane Process: ethyl acetate from Colombian sugarcane instead of chemical solvents. It tastes like coffee, not decaf. Nutty, sweet, with a smooth texture that remains clear even in milk drinks.\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;\"\u003eGrajales Family — La Cristalina\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;\"\u003eDecaf, Sugarcane Process (washed)\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;\"\u003e85\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 or automatic machine. The nutty sweetness remains clear even in milk 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\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: 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;\"\u003eSugarcane Process, Decaffeination with Sugarcane\u003c\/div\u003e\n \u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eCaffeine is removed with ethyl acetate, a natural solvent derived from Colombian sugarcane. Unlike chemical decaffeination methods, this process hardly affects the aromas. The beans are carefully fermented beforehand and evenly dried in special drying tunnels. The result is a decaf that tastes like it's not decaf.\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 decaffeinated Castillo comes from Finca La Cristalina in Quindío, Colombia, a family farm that has been growing coffee for over 100 years. The Grajales family cultivates their plots for the fifth generation, now led by María Grajales.\u003c\/p\u003e\n\n\u003cp\u003eThe Sugarcane Process is a decaffeination method developed in Colombia that works particularly well for Colombian coffees. The ethyl acetate is extracted from local sugarcane, a natural solvent that removes caffeine without destroying the aromatic structure. 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 the Sugarcane Process?\u003c\/summary\u003e\n \u003cp\u003eThe Sugarcane Process is a decaffeination method developed in Colombia. Instead of synthetic solvents, ethyl acetate, derived from Colombian sugarcane, is used. Ethyl acetate selectively binds to the caffeine in the bean and is then washed out. Compared to chemical methods (methylene chloride) and the CO₂ process, Sugarcane least affects the aromatic structure of the coffee. The result is a decaffeinated coffee that largely retains its natural notes.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eDoes decaf really taste like coffee?\u003c\/summary\u003e\n \u003cp\u003eYes, if the decaf is well-made. The poor reputation of decaf comes from times when it was exclusively processed industrially: a lot of caffeine removed, but also a lot of aroma. With the Sugarcane Process, using carefully fermented and slowly dried beans, the aroma profile is largely preserved. Our Decaf Castillo tastes nutty, sweet, with a smooth texture; you'll recognize that it's Castillo from Quindío. Decaf drinkers who are familiar with \"typical decaf\" musty notes will be pleasantly surprised here.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eHow much caffeine remains after decaffeination?\u003c\/summary\u003e\n \u003cp\u003eThe Sugarcane Process typically removes more than 99.9% of the caffeine. This means that in a typical espresso serving (18g of beans), a residual amount of approximately one milligram of caffeine remains. For comparison: a normal espresso contains about 80mg of caffeine. For most decaf drinkers, this residual amount is irrelevant, even when combined with several cups a day.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eIs this decaf suitable for milk drinks?\u003c\/summary\u003e\n \u003cp\u003eYes, especially so. The nutty sweetness and full body of the Castillo remain discernible even with milk. It performs cleanly in a flat white, cappuccino, or latte, without getting lost. It also works perfectly as a pure espresso or in a moka pot. For many decaf drinkers, this is precisely the coffee they enjoy in the afternoon or evening: full-bodied flavor without the caffeine kick.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eWho are the Grajales family?\u003c\/summary\u003e\n \u003cp\u003eThe Grajales family has cultivated Finca La Cristalina in Quindío, Colombia, for over 100 years. Today, the responsibility lies with María Grajales, representing the fifth generation. The farm specializes in Castillo and works closely with local decaffeination facilities that use the Sugarcane Process. One hundred years of experience in coffee cultivation, combined with a modern, gentle decaffeination technique: this results in a decaf that goes beyond the standard.\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:\nDecaf Castillo – Entkoffeinierter Espresso, Sugarcane Process | Garza Coffee\n\nMETA DESC:\nEntkoffeinierter Espresso aus Quindío, Kolumbien. Sugarcane Process, Castillo, Familie Grajales, La Cristalina. Vollmundig, nussig. Frisch in Berlin geröstet.\n==================================================\n--\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n \"@context\": \"https:\/\/schema.org\",\n \"@type\": \"Product\",\n \"name\": \"Decaf Castillo – Entkoffeinierter Espresso, Sugarcane Process, La Cristalina\",\n \"description\": \"Entkoffeinierter Castillo aus Quindío, Kolumbien. Sugarcane Process mit Ethylacetat aus kolumbianischem Zuckerrohr. Familie Grajales, Finca La Cristalina, fünfte Generation. Nussig, süß, vollmundig. Espressoröstung, frisch in Berlin geröstet. Score 85.\",\n \"brand\": {\n \"@type\": \"Brand\",\n \"name\": \"Garza Coffee\"\n },\n \"category\": \"Specialty Coffee \u003e Single Origin \u003e Decaf \u003e Espresso\",\n \"sku\": \"DECAF-CASTILLO\",\n \"offers\": {\n \"@type\": \"Offer\",\n \"priceCurrency\": \"EUR\",\n \"availability\": \"https:\/\/schema.org\/InStock\",\n \"url\": \"https:\/\/garzacoffee.de\/products\/decaf-castillo\",\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\": \"Produzent\",\n \"value\": \"Familie Grajales – La Cristalina\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Region\",\n \"value\": \"Quindío, Kolumbien\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Höhe\",\n \"value\": \"1.420 m\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Varietät\",\n \"value\": \"Castillo\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Verarbeitung\",\n \"value\": \"Decaf, Sugarcane Process (gewaschen)\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Score\",\n \"value\": \"85\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Röstprofil\",\n \"value\": \"Espressoröstung\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Empfohlene Zubereitung\",\n \"value\": \"Siebträger, Vollautomat, Flat White, Cappuccino\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Koffeingehalt\",\n \"value\": \"Entkoffeiniert (\u003e 99,9 % Koffein entfernt)\"\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\": \"Was ist der Sugarcane Process?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Der Sugarcane Process ist eine Entkoffeinierungsmethode, die in Kolumbien entwickelt wurde. Statt synthetischer Lösungsmittel wird Ethylacetat verwendet, das aus kolumbianischem Zuckerrohr gewonnen wird. Das Ethylacetat bindet selektiv das Koffein in der Bohne und wird anschließend ausgewaschen. Im Vergleich zu chemischen Methoden (Methylenchlorid) und zum CO₂-Prozess greift Sugarcane die Aromenstruktur des Kaffees am wenigsten an. Das Ergebnis ist ein entkoffeinierter Kaffee, der seine natürlichen Noten weitgehend behält.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Schmeckt Decaf wirklich wie Kaffee?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Ja, wenn der Decaf gut gemacht ist. Der schlechte Ruf von Decaf kommt aus Zeiten, in denen ausschließlich industriell aufgearbeitet wurde: viel Koffein raus, aber auch viel Aroma. Beim Sugarcane Process mit sorgfältig fermentierten und langsam getrockneten Bohnen bleibt das Aromaprofil weitgehend erhalten. Unser Decaf Castillo schmeckt nussig, süß, mit weicher Textur, du erkennst, dass es Castillo aus Quindío ist.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Wie viel Koffein bleibt nach der Entkoffeinierung?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Beim Sugarcane Process werden in der Regel mehr als 99,9 % des Koffeins entfernt. Das bedeutet: in einer typischen Espresso-Portion (18 g Bohnen) bleibt eine Restmenge im Bereich von ungefähr einem Milligramm Koffein zurück. Zum Vergleich: ein normaler Espresso enthält ca. 80 mg Koffein. Für die meisten Decaf-Trinker ist diese Restmenge irrelevant.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Eignet sich der Decaf für Milchgetränke?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Ja, besonders gut. Die nussige Süße und der vollmundige Körper des Castillo bleiben auch durch Milch erkennbar. Im Flat White, Cappuccino oder Latte funktioniert er sauber, ohne unterzugehen. Auch als puren Espresso oder im Mokka klappt das problemlos. Für viele Decaf-Trinker ist genau das der Kaffee, den sie am Nachmittag oder Abend trinken: vollwertiger Geschmack ohne den Koffein-Kick.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Wer ist die Familie Grajales?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Die Familie Grajales bewirtschaftet die Finca La Cristalina in Quindío, Kolumbien, seit über 100 Jahren. Heute liegt die Verantwortung bei María Grajales in der fünften Generation. Die Finca ist auf Castillo spezialisiert und arbeitet eng mit lokalen Entkoffeinierungsanlagen zusammen, die den Sugarcane Process anwenden. Hundert Jahre Erfahrung in Kaffeeanbau, kombiniert mit einer modernen, schonenden Entkoffeinierungstechnik: das ergibt einen Decaf, der über den Standard hinausgeht.\"\n }\n }\n ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250g \/ gemahlener Kaffee","offer_id":58001070883165,"sku":null,"price":14.0,"currency_code":"EUR","in_stock":true},{"title":"250g \/ Ganze Bohne","offer_id":57903717122397,"sku":null,"price":14.0,"currency_code":"EUR","in_stock":true},{"title":"500g \/ gemahlener Kaffee","offer_id":58001070915933,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true},{"title":"500g \/ Ganze Bohne","offer_id":57903717155165,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true},{"title":"1000 g \/ Ganze Bohne","offer_id":57999807480157,"sku":null,"price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_DECAF-Castillo_250g.jpg?v=1763744813"},{"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. In Berlin geröstet.\n==================================================\n--\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n \"@context\": \"https:\/\/schema.org\",\n \"@type\": \"Product\",\n \"name\": \"Azahar – Co-fermented Castillo with Coffee Flower, Sens Coffee\",\n \"description\": \"Co-fermented Castillo from Quindío, Colombia. Osmotic dehydration with coffee flower (Azahar), Juan and Geraldine Puerta (Sens Coffee), Finca La Sirena. Jasmine, coffee flower, honey sweetness. Limited edition, freshly roasted in Berlin. Score 87.2.\",\n \"brand\": {\n \"@type\": \"Brand\",\n \"name\": \"Garza Coffee\"\n },\n \"category\": \"Specialty Coffee \u003e Single Origin \u003e Co-Fermented \u003e Filter\",\n \"sku\": \"AZAHAR-OD\",\n \"offers\": {\n \"@type\": \"Offer\",\n \"priceCurrency\": \"EUR\",\n \"availability\": \"https:\/\/schema.org\/InStock\",\n \"url\": \"https:\/\/garzacoffee.de\/products\/azahar-coffee-flower\",\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\": \"Honey + Osmotic Dehydration with Coffee Flower (Azahar)\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Score\",\n \"value\": \"87.2\"\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, Chemex, French Press\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Edition\",\n \"value\": \"Limited\"\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 osmotic dehydration?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Osmotic 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.\"\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. One Castillo, three processes, three aroma worlds.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Who is Sens Coffee?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Sens 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.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Which preparation method is best?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Filter 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.\"\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":"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":"brasil-blend","title":"Brazil Blend","description":"\u003c!--\n BRASIL BLEND – Product Description\n v2 (2026-05-11) – FAQ accordion integrated \/ data list with mobile fix \/ processing section with copper left border added (consistency with Honey Castillo and Bellavista)\n\n SEO META TITLE: Brasil Blend – Classic Espresso from Cerrado Mogiana | Garza Coffee\n SEO META DESC: Classic natural espresso from Cerrado Mogiana, Brazil. Chocolatey, full-bodied, low acidity. Mundo Novo \u0026 Catuai. Freshly roasted in Berlin.\n\n NOTE: Tasting notes kept generic from v1. If Juan has more specific official notes for the current batch (chocolate, nut, caramel, etc.), replace when pasting.\n--\u003e\n\n\u003ch2\u003eBrasil Blend — Classic Espresso from Cerrado Mogiana, chocolatey \u0026amp; full-bodied\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eNo experimental coffee, no complicated profile.\u003c\/strong\u003e The Brasil Blend is an honest, everyday espresso: chocolatey, full-bodied, with low acidity. The beans come from Cerrado Mogiana in Brazil, one of the oldest and most consistent coffee-growing regions in the world. Designed as an espresso roast, it also stands out in milk-based drinks. For those who prefer their espresso classic rather than experimental.\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;\"\u003eCerrado Mogiana, Brazil\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;\"\u003e800–1,250 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;\"\u003eVarietal\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eMundo Novo \u0026amp; Catuai\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\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;\"\u003e83\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. Portafilter, automatic machine, or Moka pot. Especially good 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;\"\u003eBrew 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: 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;\"\u003eNatural Process\u003c\/div\u003e\n \u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eIn the Natural Process, the entire coffee cherry dries in the sun without the pulp being removed beforehand. During drying, the pulp transfers its natural sugars and aromas to the bean. The result: a lot of body, pronounced sweetness, low acidity, and the typical chocolatey character for which Brazil is known.\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\u003eThe Brasil Blend comes from Cerrado Mogiana, a region in southeastern Brazil known for decades for consistent, chocolatey coffees. The Mundo Novo and Catuai varietals are well-established in Brazil: stable in cultivation, distinctive in the cup, ideal for the espresso tradition. Prepared as Natural, the whole cherries dry in the sun, which gives the coffee its full-bodied sweetness and low acidity.\u003c\/p\u003e\n\n\u003cp\u003eIn Garza Coffee's range, the Brasil Blend is the most straightforward coffee, and that's exactly how it's meant to be. Reliable, chocolatey, every day. If you don't want to overthink your espresso's profile every time, this is the coffee you leave in your grinder.\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\u003eWho is the Brasil Blend for?\u003c\/summary\u003e\n \u003cp\u003eFor everyone who likes their espresso classic. Low acidity, full body, chocolatey cup, no surprises. If you don't want to think about your coffee's profile in the morning, but simply need a good espresso, this is the coffee. Also ideal for milk-based drinks and for anyone who wants to add a straightforward daily driver to their range.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eWhat is Natural Process?\u003c\/summary\u003e\n \u003cp\u003eIn the Natural Process, the entire coffee cherry dries in the sun without the pulp being removed beforehand. During drying, the pulp transfers its natural sugars and aromas to the bean. The result is a coffee with a lot of body, pronounced sweetness, low acidity, and often a chocolatey or fruity character. Naturals are the traditional processing method in Brazil because the climate is ideal for sun drying.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eWhat are Mundo Novo and Catuai varietals?\u003c\/summary\u003e\n \u003cp\u003eBoth are Arabica varietals widely grown in Brazil. Mundo Novo is a natural cross between Bourbon and Typica, known for its productivity and balanced, chocolatey character. Catuai is a cross between Mundo Novo and Caturra, stable in cultivation and mild in profile. Both have been successfully cultivated in Brazil for decades and together form the basis of many classic Brazilian espressos.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eIs Brasil Blend suitable for milk-based drinks?\u003c\/summary\u003e\n \u003cp\u003eYes, especially good. The chocolatey, full-bodied base carries through any amount of milk and remains discernible. It works cleanly in a Flat White, Cappuccino, or Latte without getting lost. If you like a cocoa-accented milk coffee, the Brasil Blend is a great choice. It also works perfectly as a pure espresso or in a Moka pot.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eWhat differentiates Brasil Blend from Bellavista Espresso?\u003c\/summary\u003e\n \u003cp\u003eBoth are espresso roasts, but they come from different worlds. Bellavista Espresso is a Colombian Castillo Washed from Finca Bellavista (Alejandro Gil, Caldas): clear, structured, with defined sweetness and an elegant acidic peak, notes of cocoa, orange, vanilla. Brasil Blend is a Brazilian Natural blend from Cerrado Mogiana, Mundo Novo and Catuai: fuller-bodied, more chocolatey, with less acidity and more body. If you like clarity and fruit: Bellavista. If you're looking for chocolate and creaminess: Brazil.\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:\nBrasil Blend – Klassischer Espresso aus Cerrado Mogiana | Garza Coffee\n\nMETA DESC:\nKlassischer Natural Espresso aus Cerrado Mogiana, Brasilien. Schokoladig, vollmundig, niedrige Säure. Mundo Novo \u0026 Catuai. Frisch in Berlin geröstet.\n==================================================\n--\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n \"@context\": \"https:\/\/schema.org\",\n \"@type\": \"Product\",\n \"name\": \"Brasil Blend – Klassischer Espresso aus Cerrado Mogiana\",\n \"description\": \"Klassischer Natural Espresso aus Cerrado Mogiana, Brasilien. Mundo Novo und Catuai, schokoladig, vollmundig, niedrige Säure. Espressoröstung für jeden Tag, frisch in Berlin geröstet.\",\n \"brand\": {\n \"@type\": \"Brand\",\n \"name\": \"Garza Coffee\"\n },\n \"category\": \"Specialty Coffee \u003e Blend \u003e Espresso\",\n \"sku\": \"BRASIL-BLEND\",\n \"offers\": {\n \"@type\": \"Offer\",\n \"priceCurrency\": \"EUR\",\n \"availability\": \"https:\/\/schema.org\/InStock\",\n \"url\": \"https:\/\/garzacoffee.de\/products\/brasil-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\": \"Brazil\"\n },\n \"additionalProperty\": [\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Region\",\n \"value\": \"Cerrado Mogiana, Brasilien\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Höhe\",\n \"value\": \"800–1.250 m\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Varietät\",\n \"value\": \"Mundo Novo \u0026 Catuai\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Verarbeitung\",\n \"value\": \"Natural\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Score\",\n \"value\": \"83\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Röstprofil\",\n \"value\": \"Espressoröstung\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Empfohlene Zubereitung\",\n \"value\": \"Siebträger, Vollautomat, Mokka, Flat White, Cappuccino\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Rolle im Sortiment\",\n \"value\": \"Alltagsespresso, klassisch, unkompliziert\"\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\": \"Für wen ist der Brasil Blend?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Für alle, die ihren Espresso klassisch mögen. Wenig Säure, viel Körper, schokoladige Tasse, keine Überraschungen. Wenn du dich morgens nicht über das Profil deines Kaffees Gedanken machen willst, sondern einfach einen guten Espresso brauchst, ist das der Kaffee. Auch ideal für Milchgetränke und für alle, die ihr Sortiment um einen unkomplizierten Daily Driver ergänzen wollen.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Was ist Natural Process?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Beim Natural Process trocknet die ganze Kaffeekirsche in der Sonne, ohne dass das Fruchtfleisch zuvor entfernt wird. Während der Trocknung gibt das Fruchtfleisch seinen natürlichen Zucker und seine Aromen an die Bohne ab. Das Ergebnis ist ein Kaffee mit viel Körper, ausgeprägter Süße, niedriger Säure und einem oft schokoladigen oder fruchtigen Charakter. Naturals sind der traditionelle Aufbereitungsweg in Brasilien, weil das Klima ideal für die Sonnentrocknung ist.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Welche Varietäten sind Mundo Novo und Catuai?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Beide sind Arabica-Varietäten, die in Brasilien weit verbreitet sind. Mundo Novo ist eine natürliche Kreuzung aus Bourbon und Typica, bekannt für ihre Produktivität und ihren ausgewogenen, schokoladigen Charakter. Catuai ist eine Kreuzung aus Mundo Novo und Caturra, stabil im Anbau und mild im Profil. Beide werden in Brasilien seit Jahrzehnten erfolgreich kultiviert und bilden zusammen die Basis vieler klassischer brasilianischer Espressi.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Eignet sich Brasil Blend für Milchgetränke?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Ja, besonders gut. Die schokoladige, vollmundige Basis trägt sich durch jede Milchmenge und bleibt erkennbar. Im Flat White, Cappuccino oder Latte funktioniert er sauber, ohne unterzugehen. Wer eine kakaobetonte Milchkaffee-Tasse mag, kommt mit dem Brasil Blend gut zurecht. Auch als purer Espresso oder im Mokka klappt das problemlos.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Was unterscheidet Brasil Blend von Bellavista Espresso?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Beide sind Espressoröstungen, aber sie kommen aus unterschiedlichen Welten. Bellavista Espresso ist ein kolumbianischer Castillo Washed von der Finca Bellavista (Alejandro Gil, Caldas): klar, strukturiert, mit definierter Süße und einer eleganten Säurespitze, Noten von Kakao, Orange, Vanille. Brasil Blend ist ein brasilianisches Natural-Blend aus Cerrado Mogiana, Mundo Novo und Catuai: vollmundiger, schokoladiger, mit weniger Säure und mehr Körper. Wenn du Klarheit und Frucht magst: Bellavista. Wenn du Schokolade und Cremigkeit suchst: Brasil.\"\n }\n }\n ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250g","offer_id":63145658155357,"sku":null,"price":13.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":63145658188125,"sku":null,"price":24.0,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":63145658220893,"sku":null,"price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Brasil-Blend_250g_1.jpg?v=1772719212"},{"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. The layers come out most clearly in a V60 or Origami.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"What does the award Café Exótico de la región Quindío 2025 mean?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"In 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 category Café Exótico 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.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Is Spice Cosmic suitable for coffee beginners?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Spice 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.\"\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"},{"product_id":"honey-castillo","title":"Honey Castillo","description":"\u003c!-- ============================================================\n PRODUCT SHEET — Honey Castillo\n Paste into: Shopify Admin → Produkte → Honey Castillo →\n Produktbeschreibung → Editor Show HTML → replace ALL content.\n\n v2 — Changes vs v1:\n - Added \"Score\" row (85.5 points) to the data list\n - Meta description updated with Score\n - Rest of body maintained (Honey Process highlight, narrative)\n\n URL: https:\/\/garzacoffee.de\/products\/honey-castillo\n ============================================================ --\u003e\n\n\u003c!--\n HONEY CASTILLO – Product Description\n v2 – H2+H3 \/ Hook before data table \/ SEO-optimized \/ Omni Roast\n Score 85.5 added\n\n SEO META TITLE: Honey Castillo – Finca Bellavista, Alejandro Gil | Omni Roast | Garza Coffee\n SEO META DESC: Honey Process Castillo from Finca Bellavista, Caldas, Colombia. Gil family, first export year 2026. Honey, cocoa, tangerine. Espresso and filter. Score 85.5.\n--\u003e\n\n\u003c!-- SEO H2 TITLE --\u003e\n\u003ch2\u003eHoney Castillo: Finca Bellavista – Alejandro Gil, First Export 2026\u003c\/h2\u003e\n\n\u003c!-- HOOK --\u003e\n\u003cp\u003e\u003cstrong\u003eFirst export, first lot – and an instant hit.\u003c\/strong\u003e This coffee comes from Alejandro Gil and his family at Finca Bellavista, located at 1,300 meters above sea level in Colombia. 2026 was his first year of export – and this Honey Process Castillo is the result. Round, accessible, with a honey sweetness that doesn't feel artificial. As an espresso: honey and cocoa. As a filter coffee: clear tangerine. This isn't a polarizing coffee. It's simply delicious.\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; 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;\"\u003eCaldas – 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\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003e1,300 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\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eAlejandro Gil – Finca Bellavista\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;\"\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\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eHoney Process\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;\"\u003eOmni Roast (Espresso \u0026amp; Filter)\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\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003e85.5\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\u003eOmni Roast – works as espresso and as filter coffee.\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\u003cp\u003e\u003cem\u003eEspresso recipe. For filter: Medium-coarse, 1:15, 93 °C, V60 or Aeropress.\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;\"\u003eHoney Process\u003c\/div\u003e\n \u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eAfter harvesting, the skin is removed, but part of the fruit pulp remains on the bean. During drying, the natural sugars penetrate the bean – this gives the coffee its honey sweetness and soft texture, without losing clarity.\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\u003eThis Honey Process Castillo comes from Finca Bellavista in Caldas, Colombia – a family farm managed by Alejandro Gil. 2026 was his first year of export, and this coffee is the result of his work: careful harvesting, controlled drying, and a clear goal – to produce a coffee that is accessible yet has character. Directly from the producer, roasted in Berlin.\u003c\/p\u003e\n\u003cp\u003eThe Castillo variety is widely cultivated in Colombia and known for its resilience and its round, balanced character. In combination with the Honey Process, the result is a coffee that excels as both an espresso and a filter coffee.\u003c\/p\u003e\n\n\u003c!--\n==================================================\nMETA DATA (enter separately in Shopify)\n==================================================\nMETA TITLE:\nHoney Castillo – Finca Bellavista, Alejandro Gil | Omni Roast | Garza Coffee\n\nMETA DESC:\nHoney Process Castillo from Finca Bellavista, Caldas, Colombia. Gil family, first export year 2026. Honey, cocoa, tangerine. Espresso and filter. Score 85.5.\n==================================================\n--\u003e","brand":"Garza Coffee","offers":[{"title":"250g","offer_id":63889834017117,"sku":null,"price":14.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":63889834049885,"sku":null,"price":26.0,"currency_code":"EUR","in_stock":true},{"title":"1000 g","offer_id":63889834082653,"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_Honig-Castillo_250g_a6d278f1-446b-4c48-a956-09d9b7b63d1d.jpg?v=1774002060"},{"product_id":"bellavista","title":"Bellavista Espresso","description":"\u003c!--\n BELLAVISTA ESPRESSO – Produktbeschreibung\n v2 (2026-05-11) – sin \"Direct Trade\" \/ FAQ acordeón integrado \/ datenliste con fix mobile \/ story-anchors verificados (Caldas, Bodenregeneration, Selektivernte, Fincabesuch, Espresso-Basis 2026)\n\n SEO META TITLE: Bellavista Espresso – Castillo Washed from Caldas | Finca Bellavista | Garza Coffee\n SEO META DESC: Classic espresso from Caldas, Colombia. Castillo Washed from Finca Bellavista, Alejandro Gil. Cocoa, orange, vanilla. Freshly roasted in Berlin.\n--\u003e\n\n\u003ch2\u003eBellavista Espresso — Castillo Washed from Finca Bellavista, Caldas\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eBellavista Espresso is the result of meticulous work, not experimentation.\u003c\/strong\u003e Alejandro Gil and his family cultivate Castillo on Finca Bellavista in Caldas, Colombia, at an altitude of 1,300 meters. Washed processed, clear and focused in the cup: cocoa, orange, vanilla. Round enough for milk drinks, precise enough for straight espresso. An everyday espresso that doesn't polarize but consistently tastes good.\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;\"\u003eCaldas, 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;\"\u003e1,300 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;\"\u003eAlejandro Gil — Finca Bellavista\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;\"\u003eWashed\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. Portafilter machine or automatic espresso maker. In a Flat White or Cappuccino, the chocolatey and vanilla notes unfold particularly beautifully.\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;\"\u003eBrew 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: 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;\"\u003eWashed Process\u003c\/div\u003e\n \u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eIn the washed process, the cherry's fruit pulp is completely removed before the bean is fermented and dried. The result is a coffee with a clear structure, defined sweetness, and an elegant acidity. No haze, no sweetness from the pulp, but the pure personality of the bean. The classic processing method for precise espressos.\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\u003eWe visited Finca Bellavista. What Alejandro Gil does there is simple to describe: he cultivates coffee as if it were part of a living system. No chemical fertilizers, no insecticides; instead, manual care, multiple selective harvests, and continuous soil regeneration. This takes time and manual labor. And it shows in the cup.\u003c\/p\u003e\n\n\u003cp\u003eSelective harvesting takes place several times a year. Only fully ripe cherries are picked, which prevents the spread of the coffee berry borer and ensures that only perfect material goes into processing. This is reflected in the cup: no immaturity, no harshness, an espresso with clear structure and defined sweetness. Bellavista Espresso will be our espresso base in 2026: a Castillo Washed from Caldas, roasted in Berlin, directly sourced from Alejandro.\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 Washed Process?\u003c\/summary\u003e\n \u003cp\u003eIn the washed process, the fruit pulp of the coffee cherry is completely removed before the bean is fermented and then dried. The sweetness comes not from the fruit pulp, but solely from the bean itself. The result: a coffee with a clear structure, defined acidity, and a personality that speaks directly from the variety and cultivation. The classic processing method in Colombia and the standard for precise espressos.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eWhat is the difference between Bellavista Espresso and Honey Castillo?\u003c\/summary\u003e\n \u003cp\u003eBoth coffees come from the same farm: Bellavista in Caldas, Colombia, from Alejandro Gil. Both are Castillo. The difference lies in the processing method. Bellavista Espresso is washed: clear, structured, with defined sweetness and elegant acidity, the classic espresso roast for everyday use. Honey Castillo retains more natural sugar due to the fruit pulp, has a deeper sweetness, and is suitable as an omni roast for both espresso and filter. One coffee, two processes, two profiles.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eIs Bellavista Espresso suitable for milk drinks?\u003c\/summary\u003e\n \u003cp\u003eYes, especially well. The combination of cocoa, orange, and vanilla clearly carries through milk without being lost. In a Flat White and Cappuccino, the chocolatey and vanilla notes unfold most beautifully, while the orange remains as a fine acidic peak. It also works cleanly in a Cortado or Latte. You can also drink it as a pure espresso, where the structure is paramount.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eWhy is Bellavista Espresso an everyday espresso?\u003c\/summary\u003e\n \u003cp\u003eBecause it doesn't polarize. Some specialty espressos are so acidic or so experimental that you might not want to drink them every day. Bellavista is different: round, balanced, approachable. A washed Castillo variety, cleanly roasted. You don't have to worry about the daily profile; it works from the first espresso in the morning to the cappuccino in the afternoon. In 2026, it is our espresso base in the range.\u003c\/p\u003e\n \u003c\/details\u003e\n\n \u003cdetails\u003e\n \u003csummary\u003eIs the coffee organic certified?\u003c\/summary\u003e\n \u003cp\u003eNo, Bellavista Espresso does not carry an organic label. However, Alejandro Gil works without chemical fertilizers and insecticides. Plant care is done manually, harvesting is selective, and weed control is mechanical. After each season, he actively works on soil regeneration. An organic label costs small producers in Colombia a lot of money and bureaucracy. The practice is there, the certificate is not (yet).\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:\nBellavista Espresso – Castillo Washed aus Caldas | Finca Bellavista | Garza Coffee\n\nMETA DESC:\nKlassischer Espresso aus Caldas, Kolumbien. Castillo Washed von der Finca Bellavista, Alejandro Gil. Kakao, Orange, Vanille. Frisch in Berlin geröstet.\n==================================================\n--\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n \"@context\": \"https:\/\/schema.org\",\n \"@type\": \"Product\",\n \"name\": \"Bellavista Espresso – Castillo Washed from Caldas, Gil Family\",\n \"description\": \"Castillo Washed from Finca Bellavista in Caldas, Colombia, by Alejandro Gil. Cocoa, orange, vanilla. Classic espresso roast, balanced, ideal for straight espresso and milk drinks. Garza Espresso Base 2026, freshly roasted in Berlin.\",\n \"brand\": {\n \"@type\": \"Brand\",\n \"name\": \"Garza Coffee\"\n },\n \"category\": \"Specialty Coffee \u003e Single Origin \u003e Espresso\",\n \"sku\": \"BELLAVISTA-ESPRESSO\",\n \"countryOfOrigin\": {\n \"@type\": \"Country\",\n \"name\": \"Colombia\"\n },\n \"additionalProperty\": [\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Producer\",\n \"value\": \"Alejandro Gil – Finca Bellavista\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Region\",\n \"value\": \"Caldas, Colombia\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Altitude\",\n \"value\": \"1,300 m\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Variety\",\n \"value\": \"Castillo\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Processing\",\n \"value\": \"Washed\"\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 Espresso Machine, Flat White, Cappuccino\"\n },\n {\n \"@type\": \"PropertyValue\",\n \"name\": \"Role in Assortment\",\n \"value\": \"Espresso Base 2026, Everyday Espresso\"\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 Washed Process?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"In the washed process, the fruit pulp of the coffee cherry is completely removed before the bean is fermented and then dried. The sweetness comes not from the fruit pulp, but solely from the bean itself. The result: a coffee with a clear structure, defined acidity, and a personality that speaks directly from the variety and cultivation. The classic processing method in Colombia and the standard for precise espressos.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"What is the difference between Bellavista Espresso and Honey Castillo?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Both coffees come from the same farm: Bellavista in Caldas, Colombia, from Alejandro Gil. Both are Castillo. The difference lies in the processing method. Bellavista Espresso is washed: clear, structured, with defined sweetness and elegant acidity, the classic espresso roast for everyday use. Honey Castillo retains more natural sugar due to the fruit pulp, has a deeper sweetness, and is suitable as an omni roast for both espresso and filter. One coffee, two processes, two profiles.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Is Bellavista Espresso suitable for milk drinks?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Yes, especially well. The combination of cocoa, orange, and vanilla clearly carries through milk without being lost. In a Flat White and Cappuccino, the chocolatey and vanilla notes unfold most beautifully, while the orange remains as a fine acidic peak. It also works cleanly in a Cortado or Latte. You can also drink it as a pure espresso, where the structure is paramount.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Why is Bellavista Espresso an everyday espresso?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"Because it doesn't polarize. Some specialty espressos are so acidic or so experimental that you might not want to drink them every day. Bellavista is different: round, balanced, approachable. A washed Castillo variety, cleanly roasted. You don't have to worry about the daily profile; it works from the first espresso in the morning to the cappuccino in the afternoon. In 2026, it is our espresso base in the range.\"\n }\n },\n {\n \"@type\": \"Question\",\n \"name\": \"Is the coffee organic certified?\",\n \"acceptedAnswer\": {\n \"@type\": \"Answer\",\n \"text\": \"No, Bellavista Espresso does not carry an organic label. However, Alejandro Gil works without chemical fertilizers and insecticides. Plant care is done manually, harvesting is selective, and weed control is mechanical. After each season, he actively works on soil regeneration. An organic label costs small producers in Colombia a lot of money and bureaucracy. The practice is there, the certificate is not (yet).\"\n }\n }\n ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250g","offer_id":63891614597469,"sku":null,"price":14.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":63891614630237,"sku":null,"price":26.0,"currency_code":"EUR","in_stock":true},{"title":"1000 g","offer_id":63891614663005,"sku":null,"price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Bellavista_250g_d7be3b6c-b5f0-482c-832c-0ad2e86e049a.jpg?v=1774004243"},{"product_id":"espresso-abo-1-kg-monatlich","title":"Espresso Subscription – 1 kg monthly","description":"\u003c!--\n ESPRESSO SUBSCRIPTION – Product Description\n v2 – Revised: Removed \"Roasts\", clarified that it is a coffee from the range\n Your roaster chooses which espresso is sent each month.\n\n SEO META TITLE: Espresso Subscription – 1 kg monthly, shipping included | Garza Coffee\n SEO META DESC: Every month 1 kg of freshly roasted espresso from Colombia – selected by your roaster. €49\/month, shipping included. Cancel anytime.\n--\u003e\n\n\u003c!-- SEO H2 TITLE --\u003e\n\u003ch2\u003eEspresso Subscription: One espresso from our range every month – 1 kg, shipping included\u003c\/h2\u003e\n\n\u003c!-- HOOK --\u003e\n\u003cp\u003e\u003cstrong\u003eYour roaster chooses, you enjoy.\u003c\/strong\u003e Every month, we send you 1 kg of freshly roasted espresso directly to your door – with free shipping. Each month, we select a coffee from our current espresso range: sometimes the Brasil Blend for a classic, chocolatey day, sometimes the Choco Bomb for more depth, sometimes the Honey Castillo or the Sweet Apricot for fruit and sweetness. No contract, no minimum term – cancel anytime.\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; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n \u003cspan style=\"color: #666; font-size: 13px;\"\u003eWhat you get\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003e1 kg Espresso – a different one from our range each month\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;\"\u003eSelection\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eYour roaster chooses – fresh, seasonal, from the current range\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;\"\u003eShipping\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eFree, throughout Germany\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;\"\u003eFrequency\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eMonthly\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;\"\u003eCancellation\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eAnytime – no contract, no minimum term\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;\"\u003eGrind size\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eWhole bean or ground for portafilter\u003c\/span\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SECTION: WHICH COFFEES AWAIT YOU --\u003e\n\u003ch3\u003eWhich coffees await you\u003c\/h3\u003e\n\u003cp\u003eThese are the espressos from our range – one of them will arrive at your door every month:\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(2, 1fr); gap: 10px; margin-bottom: 12px;\"\u003e\n \u003cdiv style=\"padding: 12px; 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: 4px;\"\u003eBrasil Blend\u003c\/div\u003e\n \u003cdiv style=\"font-size: 13px; line-height: 1.5;\"\u003eChocolatey, full-bodied, low acidity. Classic everyday espresso from Cerrado Mogiana.\u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv style=\"padding: 12px; 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: 4px;\"\u003eChoco Bomb\u003c\/div\u003e\n \u003cdiv style=\"font-size: 13px; line-height: 1.5;\"\u003eBrasil Blend \u0026amp; Pacamara, 200h Carbonic Maceration. Dark chocolate, spicy depth.\u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv style=\"padding: 12px; 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: 4px;\"\u003eHoney Castillo\u003c\/div\u003e\n \u003cdiv style=\"font-size: 13px; line-height: 1.5;\"\u003eHoney Process from Colombia. Honey, caramel, subtle tangerine. Omni Roast.\u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv style=\"padding: 12px; 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: 4px;\"\u003eSweet Apricot\u003c\/div\u003e\n \u003cdiv style=\"font-size: 13px; line-height: 1.5;\"\u003eBlend of Woman Huila and co-fermented Apricot OD. Apricot, milk chocolate.\u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SECTION: ABOUT THE ESPRESSO SUBSCRIPTION --\u003e\n\u003ch3\u003eAbout the Espresso Subscription\u003c\/h3\u003e\n\u003cp\u003eThis subscription is for anyone who drinks espresso every day and doesn't want to worry about running out. We select a coffee from our current range each month – always freshly roasted in Berlin, always directly from Colombia. No algorithm, no black box: you know what's in the range, and we choose what's best suited at the moment.\u003c\/p\u003e\n\u003cp\u003eIf you prefer to always receive the same coffee, you can also subscribe directly to the respective product. Both options, no contract, cancel anytime.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDirect Trade, roasted in Berlin.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003c!--\n==================================================\nMETA-DATA (enter separately in Shopify)\n==================================================\nMETA TITLE:\nEspresso Subscription – 1 kg monthly, shipping included | Garza Coffee\n\nMETA DESC:\nEvery month 1 kg of freshly roasted espresso from Colombia – selected by your roaster. Brasil Blend, Choco Bomb, Honey Castillo or Sweet Apricot. Cancel anytime.\n==================================================\n--\u003e","brand":"Garza Coffee","offers":[{"title":"Default Title","offer_id":64056154620253,"sku":null,"price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/garzaCoffee-Espressoabo_21b58783-77b1-43aa-ab37-e9cdfa7917b2.jpg?v=1775057119"},{"product_id":"filterkaffee-abo","title":"Filter Coffee Subscription - 750g Monthly","description":"\u003c!--\n FILTERKAFFEE ABO – Produktbeschreibung\n v1 – H2+H3 \/ Hook vor Datentabelle \/ SEO-optimiert \/ Filter Abo\n\n SEO META TITLE: Filter Coffee Subscription – 3 × 250 g monthly, shipping included | Garza Coffee\n SEO META DESC: Every month, 3 different filter coffees from Colombia. Changing varieties, selected by your roaster. €59\/month, shipping included. Cancel anytime.\n--\u003e\n\n\u003c!-- SEO H2 TITEL --\u003e\n\u003ch2\u003eFilter Coffee Subscription: Three changing varieties every month – 3 × 250 g, shipping included\u003c\/h2\u003e\n\n\u003c!-- HOOK --\u003e\n\u003cp\u003e\u003cstrong\u003eThree coffees, three stories, new every month.\u003c\/strong\u003e We select three different filter coffees from our range for you – from fruity-complex to floral to co-fermented. This way, you discover new taste worlds every month without having to choose yourself. 3 × 250 g, freshly roasted in Berlin, delivered directly to your door. No shipping costs, no contract.\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;\"\u003eWhat you get\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003e3 × 250 g filter coffee, three different varieties every month\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;\"\u003eShipping\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eFree, throughout Germany\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;\"\u003eFrequency\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eMonthly\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;\"\u003eCancellation\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eAnytime – no contract, no minimum term\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;\"\u003eGrind size\u003c\/span\u003e\n \u003cspan style=\"font-size: 13px; font-weight: 500;\"\u003eWhole bean or ground for filter preparation\u003c\/span\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: WAS DICH ERWARTET --\u003e\n\u003ch3\u003eWhat to expect\u003c\/h3\u003e\n\u003cp\u003eEvery month, a new selection from our filter coffee range:\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(3, 1fr); gap: 10px; margin-bottom: 12px;\"\u003e\n \u003cdiv style=\"padding: 12px; 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;\"\u003eFruity \u0026amp; Complex\u003c\/div\u003e\n \u003cdiv style=\"font-size: 13px;\"\u003eApricot, red berries, white chocolate – coffees with co-fermented and honey profiles.\u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv style=\"padding: 12px; 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;\"\u003eFloral \u0026amp; Elegant\u003c\/div\u003e\n \u003cdiv style=\"font-size: 13px;\"\u003eJasmine, honey, green tea – washed single origins with clear, clean profiles.\u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv style=\"padding: 12px; 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;\"\u003eExperimental\u003c\/div\u003e\n \u003cdiv style=\"font-size: 13px;\"\u003eCarbonic Maceration, anaerobic fermentation – for those who see coffee as a discovery.\u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ÜBER DAS FILTERKAFFEE ABO --\u003e\n\u003ch3\u003eAbout the Filter Coffee Subscription\u003c\/h3\u003e\n\u003cp\u003eThe Filter Coffee Subscription is for anyone who loves discovering new coffees but doesn't want to choose them themselves every time. Every month, we put together three different filter coffees from our range – different origins, different processing, different aromas. This way, you experience the full spectrum of Colombian specialty coffees.\u003c\/p\u003e\n\u003cp\u003eNo contract, no minimum term. If you prefer the same coffee every time, you can also opt for a subscription directly with your favorite product.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDirect Trade, roasted in Berlin.\u003c\/em\u003e\u003c\/p\u003e","brand":"Garza Coffee","offers":[{"title":"Default Title","offer_id":64058173489501,"sku":null,"price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Filter_Abo.jpg?v=1775057963"}],"url":"https:\/\/garzacoffee.de\/en\/collections\/subscription.oembed","provider":"Garza Coffee Roastery","version":"1.0","type":"link"}