IRISH WHISKEY COFFEE BEANS

When the bitter coffee beans are covered in a triple distilled spirit mist, it becomes a delicacy that cannot be resisted. Proof of this is the aromatic coffee with Irish whiskey, which is a great start to the morning and a good way to start the afternoon siesta. Drink it as a presso, latte or cappuccino. Place of origin:
Peru

Species:
Typica

Countryside:
Puno Norte

Sea level f. m.:
1900m

Taste:
Irish whiskey

Processing:
Wet

Composition
Arabica 100%,
Aroma

The taste and foam of coffee
This 100% Arabica coffee is quite a lot to grind and prepare. The reward is a coffee with a fine foam and a fantastic taste. The coffee is based on Peruvian coffee, which is typically smooth and full-bodied, with a light sweetness and traces of fruit. The unique taste and aroma of Irish whiskey flavoured coffee is provided by the malt.
Origin of the coffee
For our flavoured coffees, we regularly source beans from the Peruvian Andes. The small plantations of farmers there produce very high quality and extremely tasty coffee. These plantations are located high up in the Andes, making it almost impossible to fertilise them or treat the coffee plantations with chemical sprays. Peruvian coffee is therefore often considered organic.
In the Puno region, the coffee cherries are harvested seasonally in several stages, depending on the ripeness of the fruit. Externally, the fruits of the coffee bushes resemble cherries, but unlike cherries, the skin and flesh surrounding the seed are not processed but are considered waste.
In the case of coffee, the beans (the coffee seeds) are the main part, and are processed with great care. Peruvians use a more complex and expensive washing method. The result is a high quality coffee. In water, the fruit is cleaned, separated and fermented. The resulting beans are dried in direct sunlight. In order to prevent the beans from being affected by mould, they are turned over frequently and covered with large sheets to protect them from rain and night.
Coffee has been flavoured since about the 1970s. We only flavour and roast the coffee for our customers just before they order it. The flavour is transferred to the beans through a fine roasting process, resulting in a coffee with a complex taste and 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
Remember when you used to drink your mum's eggnog in the fridge? It was so sweet it made your mouth water. Now you can gorge yourself without a guilty conscience and almost calorie-free. Enjoy your favourite egg cognac flavour as a luxury after a delicious lunch. Or start the day with a fragrant coffee. It's up to you to decide how you'll consume this divine drink.