CINNAMON BEAN COFFEE

There's only good news: cinnamon-flavoured coffee boosts fat burning, kills bacteria, warms and cures colds. Don't believe it? Then you urgently need to try Cinnamon Bean Coffee from Andok. The light spiciness makes it an original drink every morning, the natural astringency entices you to sip in the afternoon. Place of origin:
Peru

Species:
Typica

Countryside:
Puno Norte

Sea level f. m.:
1900m

Taste:
Cinnamon

Processing:
Wet

Composition
Arabica 100%,
Aroma

The taste and foam of coffee
The base for this cinnamony treat is Peruvian 100% Arabica coffee.Many baristas prefer it for its full body, low acidity and balanced flavour.The coffee is very harmonious, naturally sweet, with a quite fruity taste. This is why it combines very well with the aroma of cinnamon. The foam is soft but dense.
Origin of coffee
Coffee from the highlands is generally very popular. This arabica coffee is grown on the steep slopes of the Andes in the Puno region, a few tens of kilometres from the famous Lake Titicaca. The plantations have ideal climatic and soil conditions in the region, so many local smallholders focus on growing coffee.Because their plantations are high in the mountains, they tend the shrubs with only their family members, and it is unthinkable to spray or fertilize the coffee shrubs with industrial products. The products are very expensive for the owners, in particular, and it would be difficult for them to get them to the plantations. This allows us to compare the Puno coffee with coffee grown on organic farms.
The coffee fruits are harvested in stages, based on gradual ripening.They need to be transported within 24 hours for processing, which in the Andes is done by a washing technique. The harvest is poured into water and the coffee berries are pressed through special press plates, which are used to remove the seeds from their coating. The freed coffee beans are then placed in the fermentation vessel and fermented for 36 hours. The next step is drying - in direct sunlight or in a dehydrator. Finally, the green coffee is sorted, packaged, weighed and sold on the exchange.
The flavouring of our coffee is done by our roast master before the roasting process, by spraying beans with a natural flavour carrier oil. Thanks to the delicate roasting process, the flavour is absorbed deep into the coffee and remains in the beans until the grinding process.
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).

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.