Five different types of coffee delivered at home: mild coffee from Brazil, honey tones from Guatemala, sweet and fruity coffee from Ethiopia, revered tones from Kenya and a spicy coffee from Sumatra. Fresh coffeebeans delivered at home every weekend? Then take a coffeepost subscription at De Eenhoorn. Five weeks long, every Friday you will receive an...
Vijf verschillende soorten koffie thuisbezorgd: milde koffie uit Brazilie, honingtonen uit Guatemala, zoete en fruitige koffie uit Ethiopie, rinsige tonen uit Kenia en een spicy koffie uit Sumatra. Wil jij maandelijks een kilo verse koffiebonen ontvangen? Met het koffieabonnement van De Eenhoorn geniet je van een bijzonder koffiemoment. Verse...
Taste A mild coffee with notes of tropical fruit, berries and chocolat. The perfect coffee for de starting coffeedrinker. Facts Origin - MexicoRegion - ChiapasVariety - Typica, Bourbon en Mundo NovoFarm - Sierra AzulAltitude - 1200 till 1600 metresProcessing method - WashedCertification - organic
Taste A sweet coffee with tones of fruit and chocolate. FACTS Origin - PeruRegion - El PaltoVariety - Catimor, Caturra en TypicaFarm - Juan Marco El PaltoAltitude - 1300 till 1600 metresProcessing method - WashedCertifcation - organic
A Sweet and fruity coffee, with an aroma of honey, caramel and fruit. The coffee has a taste of tropical fruits, such as mango and creamy almond. A coffee with a medium body. The Finca Ceylan is a 100% Arabica coffee. It grows at the Finca Ceylan y Anexos farm in the Atitlán region, in the area of San Miguel Pochuta, Guatemala. This coffee is...
TASTE A coffee with a great body. The aroma is sweet. You experience notes of brown sugar, citrus and dark chocolate. FACTS Origin - PanamaRegion - BoqueteVariety - TypicaFarm - Hortigal EstateAltitude - 1400 till 1600 metresProcessing method - Washed
Smaakprofiel Een koffie met een prachtig fruitig aroma. Je proeft tonen van rood fruit, zoals zwarte bes, framboos en rozenbottel, maar ook af en toe een hint van citrus. Een koffie voor de echte liefhebber. Kenmerken Herkomst - KeniaRegio - KirinyagaVariëteit - SL28 / SL 34 / Ruiru 11Plantage - Kaguyu Hoogte - 1600 meterProces - Gewassen methode,...
A wayward and mysterious coffee. This coffee has a scent of liquorice, cinnamon and clove. A fruity taste with a long rich aftertaste of caramel and liquorice. An excitingly, adventurously, earthly and spicy coffee for a real daredevil. The Koptan Gayo coffee is a 100% Arabica coffee of the types Typica, Catiomor and Tim Tim. It grows at a plantation in...
Taste A coffee with a full body and a lovely aroma. The coffee is fresh with notes of hazelnuts and chocolat. Facts Origin - Dominican RepublicRegion - JarabacoaVariety - CaturraFarm - RamirezAltitude - 800 till 1500 metresProcessing method - WashedCertification - organic
Taste A mild coffee with a scent of flowers, vanille and tobacco. The coffee has notes of hazelnuts and chocolate. Facts Origin - BrasilRegion - MogianaVariety - Yellow BourbonFarm - Fazenda RainhaAltitude - 1100 till 1500 metresProcessing method - Washed
A delicious, sweet, full, fresh coffee, very well balanced. This coffee has an aroma that resembles a perfume. A little scent of Jasmine and citrus, with a fruity taste of Jasmine, apricot and mandarin. The coffee has a powerful aftertaste of spices and chocolate. The Sidamo coffee is a 100% Arabica coffee from the indigenous varieties Kurume and...
Een compacte koffiemolen om versgemalen koffie mee te maken. Hij heeft keramische maalschijven en is af te stellen van fijn gemalen tot grove gemalen koffie. Deze molen is geschikt voor 42 gram koffiebonen en is zeer makkelijk schoon te maken. Hij is eenvoudig in gebruik en door zijn slanke ontwerp zeer geschikt voor op reis. Deze molen is zelfs zo smal...
Een elegante, klassieke, glazen koffiepot met een tijdloos design. Deze pot heeft een houten “kraag” met leren veter voor een optimale grip. Met deze koffiemaker kan heldere, zuivere, smaakvolle koffie gezet worden zonder bitterheid volgens de slow-coffee methode. Een optimale smaakbeleving en de sterkte van de koffie is zelf te bepalen.Voor het beste...
Een mooi groot bewaarblik voor een kilo koffie. Ook past hier maximaal 250 gram thee in, afhankelijk van de bladgrootte. Ook leuk om cadeau te geven met een selectie van onze producten er in. Dit blik is beschikbaar in de kleuren rood, groen en wit.
At the Eenhoorn we burn high-quality coffee in a traditional traditional way.
Coffee is made from coffee beans. These coffee beans are the seeds of the coffee berries that grow on the coffee plant. Coffee is grown in as many as 80 countries around the equator, including the Dominican Republic, Brazil, Guatemala, Ethiopia, Kenya, Sumatra and Cuba. The coffee plantations where the coffee is grown are often from small coffee farmers.
Coffee plants grow quickly. After 6-12 months they are planted in the field to be used later for production. Only after 3 years does a coffee bush have good coffee berries to harvest. Most coffee bushes can be harvested once a year. In some areas the coffee can only be picked manually because of the high location. Temperature, altitude, climate and soil conditions affect the quality of the coffee.
Different varieties of coffee
There are different types of coffee. The first coffee bushes come from Ethiopia, Coffea Arabica. That was the variety Arabica Typica, widely used. Since then, many other varieties of coffee have emerged from this Arabica Typica. The ancestor of this Arabica Typica is the Coffea Canephora, better known as Robusta. This species was first discovered in the Belgian Congo, Za & iuml; re. The Robusta is thought to have been crossed with a Coffea Euginoides which is less known to us, as a result of which the Coffea Arabica originated.
There are many types of coffee, but the Arabica and Robusta are the two most important. De Eenhoorn buys high-quality coffee, & nbsp; only Arabica, from different parts of the world.
From coffee berry to coffee bean
Coffee comes from the coffee plant Coffea Arabica, which carries coffee berries. A coffee berry usually has two seeds, the green coffee beans. The meat of the ripe berry is deliciously sweet. The berries start green and usually color (dark) red when they are ripe. Some coffee beans are going to be yellow. Coffee berries must be picked really ripe, because the fruit flesh then contains a lot of sugar. This is very important for good quality coffee. Top quality coffee is actually always picked manually. This way ripe berries can be sorted more easily. It is more and more difficult to find coffee pickers.
A coffee berry usually contains two seeds that fill almost the entire berry. These seeds consist of different layers. First a hard shell, underneath a thin membrane. The two seeds often develop differently in the berry. One becomes bigger than the other. This will be sorted out later.
After picking, the coffee berries are processed in a processing station, called a mill. This can happen in 2 ways. The wet method or washed method and the dry method or unwashed method.
In the washed method the coffee berries are put in a water bath after harvesting. The ripe berries sink to the bottom and the unripe stay afloat. This is how the coffee berries get the first selection. After this process the berries go into a machine for de-pulping. They are stripped of their skin so that the flesh is separated from the seeds, the coffee beans. When the outer layer has been removed, the beans with the last hard horn skin and last pulse residue in a water bath for 36 hours go to ferment or ferment. After this ripening process, the coffee beans are washed again and dried for 4-10 days. Thus the humidity is reduced to 12%. This drying is done on concrete patio's or on "African beds". After drying, the coffee should rest for 30-60 days to ensure that the coffee beans age in a good way. This method generally increases the taste of the coffee beans. Finally the horn skin is removed. The coffee beans are sorted and packaged. This method provides a very high quality coffee, but requires a lot of water and expertise. The washed method is the most common method. & Nbsp;
The unwashed or dry method is the classic way of processing coffee. In this process the coffee berries are briefly washed after harvesting to separate the ripe berries from the unripe and to be dried immediately. This drying can take up to 2 weeks, but 4-6 weeks is still normal. A correct humidity is of great importance: too dry causes the beans to break when removing the skin and other layers. Too wet causes mold and over-fermentation. Only after drying the skin is removed. This is a difficult process because little control can take place during ripening. Finally, the coffee beans are sorted by size and defects. Eventually the coffee beans are packed in bales and shipped. This process is more labor-intensive, but it does yield nice coffee.
A combination of the wet and dry method is also sometimes used for the processing of coffee. The skin of the berry is removed, but the coffee bean with only the flesh is dried on the sun. This takes as long as 7-14 days, depending on the humidity.
The coffee of the Unicorn is roasted in our own roasting company, using fire profiles. Every type of coffee has its own burning process to achieve the right color, aroma and taste. Every week the freshly roasted coffee is tested and evaluated by the coffee panel.
In the first phase, after about 3 minutes, the coffee bean turns greenish-yellow and smells like wet grass. Then the bean becomes more yellow and the smell of hay is given. After a minute or 8 the bean reaches a brown color and smells like freshly baked bread. Then the grain of the bean splits. The coffee bean gets a smell of caramel and becomes increasingly darker in color. The smell of roasted coffee is released.
For coffee from Central America, fruity and floral aromas are released. With coffee from Kenya these are more citrus scents and Brazilian coffee smells especially nutty and sweet. During the burning, sugars, chlorogenic acids, caffeine and acids are formed.
The Eenhoorn Coffee and Tea has two types of branding: filter and espresso. The filter burn has a shorter burn time (light bitter and heavy) and is recommended to be used for filter coffee and caf & tier. The espresso rim can be used for fully automatic espresso machines.