{"title":"Products Spain","description":null,"products":[{"product_id":"limited-edition-sarchimor-kopie","title":"LIMITED EDITION: Sarchimor","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePeruvian Sarchimor — Limited Edition Specialty Coffee, Finca Santa Cruz, Luya, Amazonas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA medium roasted, 100% Arabica-Canephora hybrid Sarchimor — a rare and exceptional limited edition from Finca Santa Cruz in Luya, Amazonas. Grown at 1,700 meters altitude across 4 hectares and cultivated since 2019, this is a distinctive, process-forward espresso coffee for those who seek complexity, depth, and refinement in every cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCarefully hand-harvested by the Elhers and the Familia Santa Cruz at Finca Santa Cruz — where Sarchimor grows alongside Caturra and Catimor — this coffee undergoes a washed process followed by double anaerobic fermentation, a meticulous two-stage technique that amplifies aromatic depth and develops the variety's naturally complex profile. Sarchimor is a hybrid derived from Timor Hybrid and Villa Sarchi, combining the resilience of Canephora with the cup quality of Arabica — increasingly recognized in specialty coffee for its structural body and fermentation potential.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIdeal for \u003c\/strong\u003eespresso enthusiasts, specialty coffee explorers, and lovers of full-bodied, nuanced cups. Excellent as a pure espresso shot or as the base for a cappuccino or flat white.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eVariety \u0026amp; Processing\u003c\/strong\u003e Sarchimor · Washed + double anaerobic fermentation · Arabica-Canephora hybrid · Limited Edition · Finca Santa Cruz, Luya, Amazonas, Peru · 1,700m altitude\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e \u003cmeta charset=\"UTF-8\"\u003eApple · Cacao · Peach\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e Medium — roasted to emphasize the complexity developed during double anaerobic fermentation, with a creamy, velvety body and lingering finish.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eEspresso (Portafilter \/ Semi-automatic)\u003c\/em\u003e Grind size: Fine · Yield: 18.5 g in \/ 36 g out · Extraction time: 25–30 seconds · Water temperature: 93°C · Best enjoyed as a pure espresso shot or as the base for cappuccino or flat white.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cmeta charset=\"UTF-8\"\u003eExpect a rich cacao aroma, a harmonious medium acidity, and a creamy, velvety body — with a delicate sweetness of apple and peach that lingers long after the last sip.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eF.A.Q.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is Sarchimor coffee?\u003c\/strong\u003e Sarchimor is a hybrid Arabica variety derived from Timor Hybrid and Villa Sarchi, combining disease resistance with the aromatic complexity and cup quality associated with fine Arabica.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is double anaerobic fermentation?\u003c\/strong\u003e Double anaerobic fermentation is a two-stage processing method in which the coffee cherry is fermented in oxygen-free environments twice before drying. This extended fermentation amplifies aromatic complexity, deepens sweetness, and develops layered, distinctive flavor profiles not achievable through conventional processing. \u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eWhat roast is best for espresso?\u003c\/strong\u003e\u003cspan\u003e Medium roasts are well-suited for espresso when the processing method — such as anaerobic fermentation — already contributes significant aromatic depth and body, allowing the coffee's natural complexity to come through cleanly in the cup.\u003c\/span\u003e\u003c\/p\u003e","brand":"Café Dailima","offers":[{"title":"250g \/ Whole Beans","offer_id":54854175523139,"sku":null,"price":12.99,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole Beans","offer_id":54854175555907,"sku":null,"price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0548\/9531\/3045\/files\/MG_2103.jpg?v=1775054269"},{"product_id":"caturra-catuai-blend-kopie","title":"Caturra-Catuai Blend","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003e\u003cmeta charset=\"UTF-8\"\u003ePeruvian Single Origin Coffee — Finca Grandez, Rodriguez de Mendoza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA medium roasted, 100% Arabica single origin coffee combining Yellow Caturra, Red Caturra, and Catuai — designed for clarity, sweetness, and versatility across both filter and espresso preparation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHandpicked by Magally Grandez Tello and her family at Finca Grandez in Rodriguez de Mendoza, this coffee reflects the careful, small-lot farming traditions of the Peruvian Amazon. Coffees from Rodriguez de Mendoza are known for their clean cup profile, bright acidity, and well-defined sweetness — a result of high altitude growing conditions and meticulous hand-harvesting.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIdeal for \u003c\/strong\u003efilter coffee lovers, pour over enthusiasts, and espresso drinkers who prefer lighter, fruitier profiles.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eVarieties \u0026amp; Processing\u003c\/strong\u003e Yellow Caturra · Red Caturra · Catuai · Washed (wet) process · 100% Arabica · Finca Grandez, Rodriguez de Mendoza, Peru\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e Cocoa · Caramel · Orange\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e Medium-light — suitable for both filter and espresso preparation.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eFilter \/ Pour Over\u003c\/em\u003e Grind size: Medium-fine · Ratio: 60 g\/L · Water temperature: 93–94°C · Use low-mineral water for best clarity and sweetness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eEspresso\u003c\/em\u003e Grind size: Fine · Yield: 19.9 g in \/ 40 g out · Extraction time: 20–25 seconds · Water temperature: 95°C · Ideal as a straight espresso or as the base for cappuccino and latte macchiato.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRegardless of brewing method, expect a pleasantly sweet finish, a clean cup, and a well-rounded body.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eF.A.Q.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is Caturra coffee?\u003c\/strong\u003e Caturra is a natural mutation of Bourbon, valued in specialty coffee for its brightness and clean, fruit-forward cup profile. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is Catuai coffee?\u003c\/strong\u003e Catuai is a hybrid of Mundo Novo and Caturra, known for its resilience at high altitudes and consistent sweetness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat does washed process mean?\u003c\/strong\u003e In washed (wet) processing, the coffee cherry's fruit is removed before drying, resulting in a cleaner, more defined flavor profile that highlights the bean's origin characteristics.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Café Dailima","offers":[{"title":"250g \/ Whole Beans","offer_id":54854177325379,"sku":null,"price":11.99,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole Beans","offer_id":54854177358147,"sku":null,"price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0548\/9531\/3045\/files\/MG_2101.jpg?v=1775051394"},{"product_id":"caturra-catuai-blend-kopiectimo","title":"Catimor-Bourbon Blend","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePeruvian Espresso Blend — Catimor \u0026amp; Bourbon, Finca Grandez, Rodriguez de Mendoza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA medium-dark roasted espresso blend combining Catimor and Bourbon — designed for full body, balanced sweetness, and consistent performance whether served black or with milk.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCultivated and carefully harvested by Magally Grandez Tello and her sisters at Finca Grandez in Rodriguez de Mendoza, this blend combines the bold structure of Catimor with the natural sweetness Bourbon brings to the cup. Both varieties are grown at 1,200–1,800 meters altitude in the Peruvian Amazon and processed using a traditional washed method.\u003cstrong\u003e \u003c\/strong\u003eCoffees from Rodriguez de Mendoza are known for their clean cup profile and well-developed sweetness — qualities that make this origin particularly well-suited to espresso blending.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIdeal for \u003c\/strong\u003eespresso lovers, cappuccino, flat white, and latte macchiato. Not recommended for filter or pour over preparation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eVarieties \u0026amp; Processing\u003c\/strong\u003e Catimor · Bourbon · Washed (wet) process · 100% Arabica · Finca Grandez, Rodriguez de Mendoza, Peru\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e Caramelized Almond · Honey · Cacao\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e Medium-dark — developed for espresso preparation, with enough body and sweetness to shine through milk-based drinks.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eEspresso (Portafilter \/ Semi-automatic)\u003c\/em\u003e Grind size: Fine · Yield: 18.5 g in \/ 36 g out · Extraction time: 25–30 seconds · Water temperature: 93°C\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eFully Automatic Machine\u003c\/em\u003e Use a fine grind setting and adjust strength to preference. The medium-dark roast performs consistently across standard espresso ratios.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eMoka Pot (Caffettiera)\u003c\/em\u003e Fill the basket without tamping. Use a medium-fine grind and low-to-medium heat for a clean, concentrated brew that preserves the almond and honey notes.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a clean cup with medium body, gentle acidity, and a warm, nutty sweetness — a well-rounded espresso for everyday enjoyment.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eF.A.Q.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is Catimor coffee?\u003c\/strong\u003e Catimor is a hybrid Arabica variety known for its resilience and strong body, commonly used in espresso blends for structure and consistency.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is Bourbon coffee?\u003c\/strong\u003e Bourbon is one of the most traditional Arabica varieties, valued in specialty coffee for its pronounced sweetness and layered complexity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat roast is best for espresso?\u003c\/strong\u003e Medium-dark roasts are typically preferred for espresso due to their increased solubility, fuller body, and balanced performance in milk-based drinks.\u003c\/p\u003e","brand":"Café Dailima","offers":[{"title":"250g \/ Whole Beans","offer_id":54854648136003,"sku":null,"price":10.5,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ Whole Beans","offer_id":54854648168771,"sku":null,"price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0548\/9531\/3045\/files\/MG_2100.jpg?v=1775052145"}],"url":"https:\/\/www.dailima.de\/collections\/products-spain.oembed","provider":"Café Dailima ","version":"1.0","type":"link"}