CHOCOLATE - COFFEE WITH MINT BEANS

In Italy cinnamon is added to coffee, in Greece ouzo is added. But have you tried coffee with a chocolate mint flavour? Now is the time to discover an excellent combination of sweet and spicy, thick and invigorating. Aromatic 100 per cent Arabica definitely doesn't apply - good slow. Drink as often as you like! Place of origin:
Peru

Species:
Typica

Countryside:
Puno Norte

Sea level f. m.:
1900m

Taste:
Chocolate , Mátová

Processing:
Wet

Composition
Arabica 100%,
Aroma

About the taste of coffee
Puno coffee is unique and pleasantly sweet. The smooth flavours of chocolate and mint create a delicate yet intense combination.
The taste is harmonious. When well prepared and ground, the coffee produces a light and elastic foam that quickly spreads over the entire surface of the cup.
About the origin of coffee
For this coffee, we must venture to the high mountains of Peru.
The Puno region is known worldwide for its cultivation of a coffee species called Typica, which produces lower yields but with excellent quality and flavour. The coffee bushes are grown by small farmers, whose plantations are located high in the Andean mountains, and therefore no industrial fertilisers or preparations are used in the cultivation and management of coffee. They are not available to poor farmers and are almost impossible to transport to these high altitude areas.
Coffee is harvested several times a season in the Andes. Coffee fruit ripen gradually and are therefore only collected at the highest stage of ripeness.
The berries are poured into water and the inside of the fruit is pressed out through special plates. The beans are fermented for 36 hours. The farmers then spread them out on a concrete surface and dry them in direct sunlight.The result is green coffee, which has to be sorted, packed and weighed at the end.
We buy up raw coffee and roast our own coffee to order. This is how we ensure that our customers always receive freshly roasted coffee. We roast the coffee in small quantities so that it does not lose its valuable aroma.
The flavouring is done by the roasting master before roasting, when he sprays the beans with a pure, natural aroma.
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.