BELGIAN PRALINE COFFEE BEANS

Life is like candy... Don't be modest and choose the best. Belgian pralines are a delight, invigorating and caressing on a wave of quality plantation coffee. Flavouring 100 per cent Arabica with Peruvian chocolate is a brilliant idea. You will appreciate it over a leisurely breakfast or after a festive lunch. Place of origin:
Peru

Species:
Typica

Countryside:
Puno Norte

Sea level f. m.:
1900m

Taste:
Belgian praline

Processing:
Wet

Composition
Arabica 100%,
Aroma

About the taste of coffee
First, you can smell the wonderful aroma of flavoured Arabica coffee after it has been brewed, and then the unforgettable taste of chocolate in your mouth.
Overall, it has a harmonious, sweet, slightly fruity taste. The cream is thick, smooth and elastic when properly ground and prepared.
The origin of the coffee
Coffee from Central and South America ranks very high in the evaluation rankings and is very popular.
Beans from coffee shrubs growing in Peru are a great success in Japan, Germany and the United States. The Puno region traditionally produces very good, high quality coffee beans.
All this is due to the individual supply, the local farmers who take great care of their coffee plantations, the alpine climate in the Andes, the almost organic production and the challenging processing.
Because the coffee bushes grow on steep mountain slopes, fertilisers and sprays cannot be delivered to them.
The coffee beans are harvested several times a year to ensure that they always have ripe fruit . Due to the size of the cherries, they are harvested by hand .Farmers put them in large bags and carry them on their backs down the valley to the cars that transport the daily harvest for further processing.
Washing the crop is a more demanding but more efficient method than dry technology.
After harvesting, the beans are selected according to quality standards - poured into containers filled with water.The quality beans are submerged in the water, the other non-quality beans are collected and removed.
The hard flesh is removed from the fruit by pressing through press plates. The beans are then fermented in suitable containers and dried in the sun.
During roasting, coffee is always tasted to ensure its quality.
In this way, the flavour of the coffee is preserved and the natural aroma of its delicate roast is preserved.
Preparing flavoured coffee in an automatic coffee machine

If you want to use flavoured coffee in an automatic coffee maker with an automatic dispenser, we recommend that you make sure that this is possible in the manual of the coffee maker. If the machine manufacturer does not provide information on flavoured coffee, please follow the recommendations below.
The natural flavouring that the coffee is flavoured with may react with the plastics in the container and bleach if it comes into contact with them for a prolonged period of time.

Always load only as much flavoured coffee into the coffee machine as you will consume immediately.
After the flavoured coffee has been prepared, the next cup should be unflavoured coffee. This will clean the machine of any residues of natural flavouring agents.

The same rule should be followed when grinding flavoured coffee (manual and electric).

Effects - coffees

Effects - arabica

Instructions for use

Grind the coffee according to its type.
Use at least 1.5-2 teaspoons (about 7 g) of ground coffee per cup.
Pour off the coffee with water at about 95°C.