COFFEE WITH NOUGAT BEANS

It melts the tongue, covers the nerves and warms the heart. Who? The nougat! The following flavoured coffee is a delight for all coffee house visitors and gluttons alike. Whether you use a java, a French press or a mocha pot to make it, the result is always a smooth, honey-nut-coffee drink. Nougat really can! Place of origin:
Peru

Species:
Typica

Countryside:
Puno Norte

Sea level f. m.:
1900m

Taste:
Nougat

Processing:
Wet

Composition
Arabica 100%,
Aroma

The taste and foam of coffee
If you prepare your coffee properly, you will get a beautiful, glossy foam on top, full of little bubbles that will delight you. You can already enjoy the smooth taste of the coffee, its medium acidity and the harmonious tones of honey and nuts. The nougat bean coffee will give your consumers a harmonious, sweet taste.
Origin of coffee
This plantation arabica coffee comes from Peru. Grown on the slopes of the Andes, it is one of the finest high quality coffees. The Typica variety boasts great taste qualities, but the profits from it are not very impressive. Nevertheless, most small farmers grow Typica coffee in the Peruvian mountains. They tend their plantations with their families, usually without the use of industrial fertilisers and sprays.
It would be too expensive for small farmers to buy them and very difficult to transport them to the plantations in the steep mountains.
The harvesting of coffee berries, which resemble cherries, is carried out almost continuously throughout the year. The coffee berries ripen gradually, within 9 to 14 months. Once they are plucked, they must be processed within 24 hours. In Peru, washing or wet processing is used for this purpose. The coffee beans are poured into large tanks filled with water, the beans are freed from their coating by means of press plates and fermented in fermentation tanks for 36 hours. After 36 hours, the beans are dried in the sun or in driers. The result is greenish or greyish coffee, which farmers pack in bags and ship to the exchange for sale.
It is at this stage that we buy up our coffee. Because we want our coffee to be as fresh as possible for our customers, we only roast it immediately after they order it. Our coffees are flavoured before roasting by our experienced roasting master, who sprays the still green beans with carrier oil.
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.