{"product_id":"choco-rouge-microlot-aus-indien","title":"Choco Rouge – Microlot from India with berries and dark chocolate","description":"\u003cdiv class=\"ccc-mobile-wrapper\"\u003e\n\u003cstyle\u003e\n.ccc-mobile-wrapper{max-width:880px;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'Segoe UI',Roboto,sans-serif;color:#1d1d1f;line-height:1.65;font-size:17px}\n.ccc-mobile-wrapper h2{font-size:1.6em;line-height:1.25;margin:0 0 .5em}\n.ccc-mobile-wrapper h3{font-size:1.25em;margin:1.6em 0 .5em}\n.ccc-mobile-wrapper h4{font-size:1.05em;margin:1.2em 0 .3em}\n.ccc-mobile-wrapper p{margin:0 0 1em}\n.ccc-compare-table{width:100%;border-collapse:collapse;margin:1em 0}\n.ccc-compare-table th,.ccc-compare-table td{text-align:left;padding:.6em .5em;border-bottom:1px solid #e3e3e6;vertical-align:top}\n.ccc-compare-table th{width:42%;font-weight:600;color:#6e6e73}\n.ccc-faq h4{margin:1.2em 0 .3em}\n.ccc-roastery-tip{background:#eef6f4;border-left:4px solid #0b6b5f;padding:14px 16px;margin:1.4em 0;border-radius:4px}\n.ccc-mobile-wrapper a{color:#0b6b5f;text-decoration:underline}\n@media(max-width:600px){.ccc-mobile-wrapper{font-size:16px}.ccc-compare-table th{width:50%}}\n\u003c\/style\u003e\n\u003ch2\u003eChoco Rouge – Microlot from India with berries and dark chocolate\u003c\/h2\u003e\n\u003cp\u003eFirst, dark chocolate melts on your tongue, then a whole bouquet of berries breaks open beneath it. That's how Choco Rouge tastes, a microlot from India.\u003c\/p\u003e\n\u003cp\u003eIt's that moment you may know from chocolate-coated berries: the dark shell slowly gives way, and suddenly the fruit shines through. Not a single berry, but many at once – a bouquet you perceive a little differently with every sip.\u003c\/p\u003e\n\u003cp\u003eWe roast this microlot light to medium in our coffee roastery in Zurich, as an omniroast for espresso and filter. It comes from Amruthavarshini Estate in Chikmagalur, India – a farm run and worked by women.\u003c\/p\u003e\n\n\u003cdiv style=\"background:#FDF1F1;border:1px solid #F2C4C4;border-radius:12px;padding:18px 22px;margin:1.5em 0;\"\u003e\n\u003cdiv style=\"font-size:11px;font-weight:700;letter-spacing:.4px;text-transform:uppercase;color:#BE2C19;background:#FBE9E9;border-radius:980px;display:inline-block;padding:3px 10px;margin-bottom:10px;\"\u003eVolume Discount\u003c\/div\u003e\n\u003cp style=\"margin:0 0 10px 0;font-weight:700;color:#100F0F;font-size:16px;\"\u003eAutomatically cheaper from 3 bags – no code needed\u003c\/p\u003e\n\u003ctable class=\"ccc-compare-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eQuantity (1 kg bags)\u003c\/th\u003e\n\u003cth\u003eDiscount\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003efrom 3 bags\u003c\/td\u003e\n\u003ctd\u003e15%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003efrom 5 bags\u003c\/td\u003e\n\u003ctd\u003e20%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003efrom 7 bags\u003c\/td\u003e\n\u003ctd\u003e30%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"font-size:13px;color:#3a3733;margin:10px 0 0 0;line-height:1.5;\"\u003eApplies to the 1 kg bags of Choco Rouge and all other coffee beans with the “Volume Discount” label – combinable in any way. The discount is deducted automatically in the cart. Does not apply to 250 g bags.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eWhat makes Choco Rouge a microlot?\u003c\/h3\u003e\n\u003cp\u003eA microlot is a small, carefully selected lot of coffee that is processed separately from the rest of the harvest. This preserves its own character, and it can be traced back to the farm.\u003c\/p\u003e\n\u003cp\u003eFor Choco Rouge, that means a single farm, Amruthavarshini Estate, a single variety, Hemavathy, and a single processing method: fermented anaerobically twice and dried in the shade. None of it is blended with other lots or smoothed out.\u003c\/p\u003e\n\u003cp\u003eWhat the farm, its landscape and the fermentation have put into this bean therefore reaches your cup undiluted. For us, that's exactly the appeal of a microlot: it tastes of a place and of a decision, not of an average.\u003c\/p\u003e\n\n\u003ch3\u003eHow does Choco Rouge taste?\u003c\/h3\u003e\n\u003cp\u003eAs with a chocolate-coated berry, the dark chocolate settles on your tongue first – round, deep, and soft. Then the berry bouquet opens up, fruity and lively, different berries at once. Fruit and chocolate don't take turns; they're woven into each other. It's exactly this interplay that defines Choco Rouge.\u003c\/p\u003e\n\u003cp\u003eWhy you taste both begins with the roast. Roasted light to medium, the bean keeps many of its fruity aroma compounds, while the Maillard reaction and caramelisation are already building the roast aromas we perceive as chocolate. Choco Rouge sits deliberately in between.\u003c\/p\u003e\n\u003cp\u003eMuch of this happens in your nose: as you swallow, the aroma compounds rise retronasally to the olfactory mucosa, and only there do berry and chocolate unfold in all their richness. Coffee carries more than 800 such compounds.\u003c\/p\u003e\n\u003cp\u003eAnd the cup changes as it cools. When it's hot, more body comes to the fore; a little cooler, the picture becomes more layered – it's worth staying with it until the last sip.\u003c\/p\u003e\n\u003cp\u003ePerhaps Choco Rouge reminds you of something: berries from a summer, a praline after a good meal. That's no coincidence. The sense of smell is closely linked to the limbic system, the part of the brain where memory and emotion are at home.\u003c\/p\u003e\n\n\u003ch3\u003eWhere does Choco Rouge come from?\u003c\/h3\u003e\n\u003cp\u003eAldur lies in the Chikmagalur district of the state of Karnataka, in the hills of the Western Ghats. UNESCO describes this mountain range, together with Sri Lanka, as one of the eight most significant biodiversity hotspots in the world; parts of it have been a World Natural Heritage Site since 2012.\u003c\/p\u003e\n\u003cp\u003eAt around 1160 to 1250 metres above sea level, the coffee of Amruthavarshini Estate grows in the shade of trees. Monsoon rain moves through the treetops and feeds streams and ponds on the estate. The name carries this landscape within it: “Amrutha” stands for nectar, “Varshini” for rain.\u003c\/p\u003e\n\u003cp\u003eThe farm is run and worked by women. It processes four Arabica varieties separately from one another, in small batches and with layered fermentations – drawing on local farming tradition and on modern specialty coffee practice. Choco Rouge is one of these microlots, from the Hemavathy variety.\u003c\/p\u003e\n\n\u003ch3\u003eWhat does the processing do to the flavour?\u003c\/h3\u003e\n\u003cp\u003eChoco Rouge is natural processed: the coffee cherries dry together with their fruit pulp. In between, they ferment twice in the absence of oxygen. First for 24 hours with jaggery in a dark room – jaggery is unrefined sugar made from boiled-down sugarcane juice and is deeply rooted in South Indian agriculture.\u003c\/p\u003e\n\u003cp\u003eAfter that, the cherries rest in the shade for a week, ferment a second time for 24 hours with sugarcane juice and finally dry in the shade again, more slowly than in full sun.\u003c\/p\u003e\n\u003cp\u003eIn the absence of oxygen, microorganisms such as yeasts break down the sugar in the fruit pulp, forming alcohols, esters and other compounds that help shape the later aroma profile. Jaggery and sugarcane juice give them additional sugar. What you end up experiencing as a berry bouquet has part of its origin here.\u003c\/p\u003e\n\n\u003ch3\u003eAt a glance\u003c\/h3\u003e\n\u003ctable class=\"ccc-compare-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eLot\u003c\/th\u003e\n\u003ctd\u003emicrolot – one farm, one variety, one processing method\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eIndia · Karnataka · Chikmagalur · Aldur\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFarm\u003c\/th\u003e\n\u003ctd\u003eAmruthavarshini Estate, run and worked by women\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrowing altitude\u003c\/th\u003e\n\u003ctd\u003eapprox. 1160–1250 m above sea level (3800–4100 ft)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFarm size\u003c\/th\u003e\n\u003ctd\u003e80 acres (approx. 32 ha)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCultivation\u003c\/th\u003e\n\u003ctd\u003ein the shade of trees\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eArabica\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVariety\u003c\/th\u003e\n\u003ctd\u003eHemavathy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProcessing\u003c\/th\u003e\n\u003ctd\u003eNatural, double anaerobic fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003e1st fermentation\u003c\/th\u003e\n\u003ctd\u003e24 h anaerobic with jaggery, in a dark room\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntermediate drying\u003c\/th\u003e\n\u003ctd\u003e1 week in the shade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003e2nd fermentation\u003c\/th\u003e\n\u003ctd\u003e24 h anaerobic with sugarcane juice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFinal drying\u003c\/th\u003e\n\u003ctd\u003ein the shade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRoast\u003c\/th\u003e\n\u003ctd\u003elight to medium, omniroast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour\u003c\/th\u003e\n\u003ctd\u003eBouquet of different berries, coated in dark chocolate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBrewing\u003c\/th\u003e\n\u003ctd\u003eEspresso, filter, pour-over\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAvailable\u003c\/th\u003e\n\u003ctd\u003e250 g and 1 kg, whole bean\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRoastery\u003c\/th\u003e\n\u003ctd\u003eCoffee Coaching Club, Zurich\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eHow do I brew Choco Rouge?\u003c\/h3\u003e\n\u003cp\u003eAs an omniroast, Choco Rouge works just as well as espresso as it does in a filter or pour-over. We extract by weight ratio, 1:2 as a starting point for espresso – around 18 g of coffee to 36 g in the cup. Time is a by-product, not the goal.\u003c\/p\u003e\n\u003cp\u003eFrom there, your palate leads the way. There's no right or wrong, no espresso police – the coffee has to taste good to you. The bean, the humidity, and you yourself change every day, which is why no cup is ever exactly like the last. That's exactly what makes every new cup a small discovery.\u003c\/p\u003e\n\n\u003ch3\u003eWho is Choco Rouge made for?\u003c\/h3\u003e\n\u003cp\u003eFor anyone who loves chocolate and is curious what fruit does with it. For anyone who reaches for the dark one first when it comes to pralines. And for anyone who'd like to experience what origin, fermentation, and roasting make of a bean together. No prior experience needed.\u003c\/p\u003e\n\u003cp\u003eA microlot like this isn't a must, it's a pleasure. If you want it, you know why – and our opinion is just one of many. Feel free to tell us what you discover in your cup, via \u003ca href=\"mailto:office@coffeecoachingclub.ch\"\u003eoffice@coffeecoachingclub.ch\u003c\/a\u003e or on your next visit to Bern or Zurich. You'll find all our roasts among our \u003ca href=\"\/en\/collections\/kaffeebohnen\"\u003ecoffee beans\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhat goes with it?\u003c\/h3\u003e\n\u003cp\u003eParticle size and uniformity determine how evenly a coffee extracts – and with it, how clearly berry and chocolate come through in the cup. For anyone who wants to grind affordably and precisely: the VS3 from our \u003ca href=\"\/en\/collections\/varia\"\u003eVaria coffee grinders\u003c\/a\u003e or a hand grinder from \u003ca href=\"\/en\/collections\/comandante\"\u003eComandante\u003c\/a\u003e or \u003ca href=\"\/en\/collections\/timemore\"\u003eTimemore\u003c\/a\u003e. If you want more range, you'll find the Varia VS6 or the Weber Workshops EG-1 among our \u003ca href=\"\/en\/collections\/kaffeemuhlen\"\u003ecoffee grinders\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eFor filter and pour-over, the V60 from the \u003ca href=\"\/en\/collections\/hario\"\u003eHario Collection\u003c\/a\u003e or the \u003ca href=\"\/en\/collections\/aeropress-1\"\u003eAeroPress\u003c\/a\u003e are a good fit. If you want more, the \u003ca href=\"\/en\/collections\/weber-workshops\"\u003eWeber Workshops\u003c\/a\u003e range has the BIRD.\u003c\/p\u003e\n\u003cp\u003eTo get the weight ratio right, a scale helps: compact and precise from \u003ca href=\"\/en\/collections\/normcore\"\u003eNormcore\u003c\/a\u003e, with app, Bluetooth, and flow-rate display from \u003ca href=\"\/en\/collections\/acaia\"\u003eAcaia\u003c\/a\u003e. If you're still looking for the right machine, you'll find an overview in the \u003ca href=\"\/en\/pages\/kaffeemaschinen-vergleich-beratung\"\u003ecoffee machine advice tool\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eBuy Choco Rouge – in Bern, Zurich, and online\u003c\/h3\u003e\n\u003cp\u003eYou can buy Choco Rouge in Switzerland online, delivered throughout Switzerland and to Liechtenstein in 2 to 4 working days, or via Click \u0026amp; Collect in Bern and Zurich.\u003c\/p\u003e\n\u003cp\u003eOur showrooms: Bern, Gerberngasse 44 (\u003ca href=\"https:\/\/maps.google.com\/?q=Gerberngasse+44,+3011+Bern\"\u003emap\u003c\/a\u003e), and Zurich, Hagenholzstrasse 50b (\u003ca href=\"https:\/\/maps.google.com\/?q=Hagenholzstrasse+50b,+8050+Z%C3%BCrich\"\u003emap\u003c\/a\u003e). We're happy to answer questions by \u003ca href=\"mailto:office@coffeecoachingclub.ch\"\u003eoffice@coffeecoachingclub.ch\u003c\/a\u003e or by phone during business hours, more at \u003ca href=\"https:\/\/coffeecoachingclub.ch\"\u003ecoffeecoachingclub.ch\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cdiv class=\"ccc-faq\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003e\u003cstrong\u003eHow does Choco Rouge taste – more fruity or more chocolatey?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBoth at once: like a bouquet of different berries, coated in dark chocolate. The light to medium roast preserves the fruit and at the same time builds up the chocolatey roast aromas.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWhat does microlot mean for Choco Rouge?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA microlot is a small lot that is processed separately from the rest of the harvest and can be traced back to the farm. Choco Rouge comes from a single farm, Amruthavarshini Estate, from a single variety, Hemavathy, with a single processing method.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWhat does the double anaerobic fermentation mean?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe coffee cherries ferment twice, for 24 hours each, in the absence of oxygen: first with jaggery, unrefined sugar made from sugarcane, in a dark room, then, after a week in the shade, a second time with sugarcane juice. After that, they finish drying in the shade. The processing is natural.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWhere does Choco Rouge come from?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom Amruthavarshini Estate in Aldur, Chikmagalur, in the Indian state of Karnataka, at around 1160 to 1250 m above sea level. The farm is run and worked by women. Variety: Hemavathy, Arabica.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow does Choco Rouge differ from Wild Peach and Bright Cassis?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAll three are fruity omniroasts. Wild Peach and Bright Cassis come from Tero Farm in Guji, Ethiopia. Choco Rouge is a microlot from India, fermented anaerobically twice, roasted light to medium, and it combines berries with dark chocolate.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCan I see the product before buying?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eYes. You can pick up Choco Rouge via Click \u0026amp; Collect at our showrooms in Bern (Gerberngasse 44) or Zurich (Hagenholzstrasse 50b) and see it live there. Online, we deliver throughout Switzerland and to Liechtenstein in 2 to 4 working days.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"ccc-roastery-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the roastery:\u003c\/strong\u003e For us, Choco Rouge is a discovery for the curious – a microlot that brings chocolate and berries together in the same cup. As an espresso we start at 1:2 and give the cup time, because as it cools it reveals more of itself. If you like it full-bodied and chocolatey without fruit, reach for \u003ca href=\"\/en\/products\/cozy-chocolate-natural-brasilien-kaffeebohnen\"\u003eCozy Chocolate\u003c\/a\u003e or \u003ca href=\"\/en\/products\/nutty-delight-kaffee-blend-brasilien-indien\"\u003eNutty Delight\u003c\/a\u003e; for maximum body without acidity, \u003ca href=\"\/en\/products\/very-nutty-kraftiger-robusta-aus-indien\"\u003eVery Nutty\u003c\/a\u003e. If you want to discover more fruit, you'll find it in \u003ca href=\"\/en\/products\/wild-peach-ein-hell-gerosteter-omniroast-mit-pfirsichnote\"\u003eWild Peach\u003c\/a\u003e or \u003ca href=\"\/en\/products\/bright-cassis-ein-lebendiger-omniroast-mit-cassisnote\"\u003eBright Cassis\u003c\/a\u003e. That's our recommendation, one of many.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[\n{\"@type\":\"Question\",\"name\":\"How does Choco Rouge taste – more fruity or more chocolatey?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both at once: like a bouquet of different berries, coated in dark chocolate. The light to medium roast preserves the fruit and at the same time builds up the chocolatey roast aromas.\"}},\n{\"@type\":\"Question\",\"name\":\"What does microlot mean for Choco Rouge?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A microlot is a small lot that is processed separately from the rest of the harvest and can be traced back to the farm. Choco Rouge comes from a single farm, Amruthavarshini Estate, from a single variety, Hemavathy, with a single processing method.\"}},\n{\"@type\":\"Question\",\"name\":\"What does the double anaerobic fermentation mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The coffee cherries ferment twice, for 24 hours each, in the absence of oxygen: first with jaggery, unrefined sugar made from sugarcane, in a dark room, then, after a week in the shade, a second time with sugarcane juice. After that, they finish drying in the shade. The processing is natural.\"}},\n{\"@type\":\"Question\",\"name\":\"Where does Choco Rouge come from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"From Amruthavarshini Estate in Aldur, Chikmagalur, in the Indian state of Karnataka, at around 1160 to 1250 m above sea level. The farm is run and worked by women. Variety: Hemavathy, Arabica.\"}},\n{\"@type\":\"Question\",\"name\":\"How does Choco Rouge differ from Wild Peach and Bright Cassis?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"All three are fruity omniroasts. Wild Peach and Bright Cassis come from Tero Farm in Guji, Ethiopia. Choco Rouge is a microlot from India, fermented anaerobically twice, roasted light to medium, and it combines berries with dark chocolate.\"}}\n]}\n\u003c\/script\u003e\n\u003c\/div\u003e\n","brand":"Coffee Coaching Club","offers":[{"title":"250 g","offer_id":56346406355329,"sku":"250g_06355329","price":18.95,"currency_code":"CHF","in_stock":true},{"title":"1 kg","offer_id":56346406388097,"sku":"1kg_06388097","price":65.95,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0633\/2265\/2931\/files\/choco-rouge-kaffeebohnen-250g-coffee-coaching-club.jpg?v=1791006727","url":"https:\/\/coffeecoachingclub.ch\/en\/products\/choco-rouge-microlot-aus-indien","provider":"Coffee Coaching Club GmbH","version":"1.0","type":"link"}