Jellyfish (organic espresso), 250g

The organic coffees used are gently roasted dark. The result is a full, round coffee with a pleasantly balanced acidity and flavors of dark chocolate, sweet orange and molasses.

The espresso is suitable for preparation in fully automatic machines, in stovetop jugs, in portafilters and as “Turkish coffee”.

Origin:

The Honduras portion comes from the mountains of the Marcala/La Paz coffee region. It is grown by the brothers Jesus and Juan Chica on small plots at an altitude of 1500 - 1800m. The brothers are organized in the small Combrifol cooperative and are heavily involved in their Nahuaterique community.

Through direct and fair trade, as we practice it, the farmers receive more money for their coffee - money that the producers at Combrifol use, among other things, to invest collectively, eg in drying tents (for the green coffee), in tools and fertilizer supplies. The shared use saves money that is urgently needed elsewhere: for school fees, for buying livestock and for granting microcredits.

The fields of the Colombian farmers are located in the Sierra Nevada near the port city of Santa Marta. The coffee is grown in shade plantations at an altitude of 1200 - 1800 meters.

It also contains 20% Arabica coffee from Mexico. It comes from the Oaxaca region, more precisely from the Sierra Mixe Zapateco in the south of the country.

The beans have travelled up to 7,360 nautical miles by sailing ship – to be roasted to perfection in Leipzig.