CHOCOLATE CHERRY COFFEE BEANS

The chocolate cherry is a charming gift for any little girl, lady, grandmother or mother-in-law. But there's no doubt that men love it too, so it's worth buying a kilo of this 100% aromatic Arabica right away. The freshness of the cherries with their warming chocolate tones is unforgettable. Place of origin:
Peru

Species:
Typica

Countryside:
Puno Norte

Sea level f. m.:
1900m

Taste:
Chocolate , Meggy

Processing:
Wet

Composition
Arabica 100%,
Aroma

The taste and foam of coffee
Chocolate cherry coffee is one of our favourite flavoured coffees. The high quality, finely roasted coffee combines fruity acidity with a dense sweetness. The foam is made up of millions of tiny bubbles, compact.
Origin of the coffee
Coffee from the highlands is one of the most popular coffees in the world. Coffees from the Peruvian Andes are no exception. Because the coffee is grown by relatively poor small farmers, there is no fertiliser or chemical sprays on the plant, making it organic. In the Puno region, near the famous Lake Titicaca, Arabica typica is grown. It has a lower yield, but is one of the highest quality coffees available. Smaller buyers (like us) do not need to artificially multiply the farmers' production with the help of chemicals, as this would bring the price of coffee down to a minimum. This is more likely to affect growers who have large coffee plantations and grow coffee for multinational companies. In the foothills of the Andes, coffee is harvested almost all year round. The coffee cherries ripen for 9-14 months. On coffee bushes, you can find both ripe berries and flowers at the same time.
The berries are harvested by hand and are processed immediately after harvesting. The washing technology is a time-consuming and costly method that guarantees a high quality production. The berries are poured into special water tanks, removed from the undesirable flesh by means of pressing plates and fermented in special tanks.
They are then dried in direct sunlight or in a drier. Farmers must pay particular attention to every step, because the whole crop can be affected by mould if the slightest mistake is made.
The flavouring of the coffee is already in the hands of our experienced roasting master. Immediately before roasting, a natural aroma is sprayed on the coffee beans. The coffee keeps its aroma and flavour for a long time.
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.