CHOCOLATE - ALMOND COFFEE BEAN

The two flavours go perfectly together - almond and chocolate. Add a luxurious plantation coffee. Not only can you savour its full-bodied and balanced delicacy, but also its appealing bitter-sweet nuance. Your day will be even better. You can't go wrong with a bean to cup coffee that's lovingly grown and roasted with feeling. Place of origin:
Peru

Species:
Typica

Countryside:
Puno Norte

Sea level f. m.:
1900m

Taste:
Chocolate , Almond

Processing:
Wet

Composition
Arabica 100%,
Aroma

The taste and foam of coffee
The full, round, harmonious base flavour of 100% Arabica coffee is complemented by almond and chocolate aromas. You will also discover a slightly sweet and nutty aftertaste in this coffee bean. The foam is soft and supple.
Origin of the coffee
Coffee plantations from the highlands of the Puno region of Peru grow near the famous Lake Titicaca. The climate and nutrients of the Andean soil give the coffee its characteristic aroma and flavour. The Arabica-Typica, which is true that it has a lower yield, is distinguished by its high quality. Peruvian farmers have been growing this variety since it was brought to the region from Ethiopia. 98 percent of the farmers are smallholders. They take care of their plantations with the whole family. Access to the hillsides is complex, which is why the use of industrial fertilizers and chemical spraying is excluded. Therefore, the coffee from here can be considered organic coffee. In the Andes, harvesting takes place several times in a row, continuously, as the coffee fruit ripens. The washing process is carried out in special pots and starts by sprinkling the coffee cherries in water. It is in these vessels that the quality beans are separated from the unripe ones. The skins and flesh are removed from the high-quality beans using special press plates. This is followed by fermentation of the seeds in special fermentation tanks. After fermentation, the beans are dried in direct sunlight or in a drier. The coffee is finally sorted, packaged and sold on the exchange. Most Peruvian coffee is sold to Japan, the United States and Europe.
Coffee can be flavoured before roasting and after roasting. We use the first variant. The master roaster sprays the coffee beans with natural-based essential oils before roasting. Thanks to this, the aroma of our coffee lasts for a long time and our customers can enjoy the coffee aroma until the last cup.
Making 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).

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.