Kaffeebuch: »Kaffee – Genuss, Passion, Wissenschaft« von Nicole Gisi KM Produkte dieser Kaffee aber ist sehr

dieser Kaffee aber ist sehr hart — Canephoras haben harte Zellwände und brauchen sehr viel Hitze für eine schnellere Röstung

2x AAA Batteries

Or as Philipp puts it: "Almost a bit boring

Origin of beans

but we are planning to have it back with us at the next harvest

Kaffeebuch: »Kaffee – Genuss, Passion, Wissenschaft« von Nicole Gisi KM Produkte dieser Kaffee aber ist sehrNicole Gisi, former head roaster at Delica AG, published this beautiful reference work on coffee in 2016. Across 180 pages, she discusses coffee in a precise, well founded, yet easy to understand manner. The book is elaborately designed and is impressive not only in its content but also in its tactile quality. Gisi eloquently navigates through history, botany, cultivation, quality, storage, the stock market, chemical components, origins, green coffee,