Café Kogi "Zhigoneshi" – espresso roasting

Cafe Kogi

This is the finest, full-bodied, creamy and low-acid Arabica highland coffee from the Sierra Nevada de Santa Marta, Colombia. The forest coffee grows at 1100 - 1700 m above sea level and is harvested by hand by the indigenous Kogi and Arhuaco people. The three different types of coffee essentially consist of Arabica Tipica with small amounts of Arabica Caturra and Arabica Bourbon. New breeds or hybrids are not included. The coffee grows almost wildly in the forests and only produces low yields, but the aroma is more concentrated and intense. Over the decades, the coffee trees have had plenty of time to grow slowly and healthily and to adapt optimally to their location. The Kogi Indians protect these valuable trees with a lot of love and interfere with nature as little as possible.

Café Kogi "Zhigoneshi" – espresso roasting

The Zhigoneshi roast (pronounced: Dschigoneschi) is a strong espresso roast. This variety is ideal for an elegant, slightly fruity espresso from the portafilter machine. A beautiful body, a light sweetness and very fine, pointed acidity combine to create a coffee with a noble character. Medium-bodied and very multifaceted in the aromas, you will encounter a full-bodied coffee with a long, positive aftertaste. Of the diverse flavors we encounter, cocoa, dark chocolate and balanced citrus flavors stand out in particular.

Preferred preparation

Portafilter, stovetop jug, fully automatic machine, Aeropress

Attention: Recommendation for machine adjustment by Oliver Driver from Urwald Kaffee GmbH!

Espresso made from 100% Arabica beans stands for high quality, but is also very sensitive to changes in water temperature. The hotter the water, the fruitier the ZHIGONESHI espresso becomes. Advanced coffee connoisseurs and nerds love fruity coffees, others find this more "sour" - a matter of taste. We prepare espresso in our showroom with a water temperature of 92 °C, which is how it tastes best for us and our customers. If you can control the temperature with a knob, it's easy. Some portafilters require the top cover to be removed, revealing a small nut or screw underneath that allows you to adjust the water pressure, which directly affects the water temperature. Here is an overview of the brewing temperature as a function of the pressure.

ZHIGONESHI also reacts sensitively to the weather when grinding. When the weather is humid and muggy, it is ground somewhat coarser. So if you have the right degree of grinding and the correct amount of coffee powder in the portafilter and it takes 25-30 seconds until just the right amount of espresso is in the cup - and the espresso is too fruity for you, turn the water temperature down. A difference of 2°C already makes a big difference!

Meaning of the word – “Zhigoneshi”

ZHIGONESHI is the word for mutual support, for the balance of give and take, for the necessary balance in all that exists.