CHOCOLATE - ORANGE BEAN COFFEE

The 100% Arabica gives this coffee full body and a delicious chocolate taste. Adding a few drops of natural orange flavour gives the coffee a freshness. This irresistible flavour combination should not be missing from your household. Perfect for welcoming lovely guests or for nice evenings alone with your partner. Chocolate-orange coffee will also be appreciated when you make it into an iced coffee, or when you opt for the classic hot version with the addition of cloves and cinnamon. Place of origin:
Peru

Species:
Typica

Countryside:
Puno Norte

Sea level f. m.:
1900m

Taste:
Chocolate , Orange

Processing:
Wet

Composition
Arabica 100%,
Aroma

The taste and foam of coffee
Plantation-grown Arabica from the Peruvian Andes not only gives the coffee a pleasant lightness and clean body with gentle chocolate tones, but also a gentle, light creaminess. Add a touch of citrus and you have a coffee that can be enjoyed in many variations.
The origins of coffee
For the true connoisseur, the Puno region where this fine Arabica is grown needs no introduction. But perhaps you are one of those novice coffee tasters for whom we will give you a brief introduction to the Peruvian mountains where coffee grows.
Peru is one of the most important coffee producers. It ranks fifth in the world for Arabica coffee exports. On the slopes of the Andes there are plantations that are visited by baristas from the most famous coffee houses. The Typica sub-species is considered one of the best classics. This coffee of Ethiopian origin grows to a height of about 4 metres, produces fewer fruits than other varieties, but its coffee parameters are among the best. In the hills of the Peruvian Andes, conditions are perfect for growing high quality coffee beans.
The mild, cool climate and special soil conditions give the coffee a unique aroma and flavour.
After the coffee fruit is harvested, Peruvian farmers process the coffee by washing it. This means that the fruit is poured into large tanks filled with water, where the flesh is removed from the coffee beans using press plates. The removed coffee beans are then fermented in large vats for several hours.
The beans are then dried in driers, weather permitting, in the sun.
How did Arabica coffee get the chocolate-orange flavour from the Andes? With a few drops of natural flavouring. After you order your orange-chocolate coffee from us, our roasting master sprays the beans with carrier oil and scorches them so that they don't lose their natural qualities, and the beans absorb the subtle notes of chocolate and orange.
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).

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.