SALTED CARAMEL COFFEE BEANS

We have combined excellent Central American coffee with natural flavours. The result is a Salty Caramel bean coffee that is sure to please. Flavoured with roasted sugar, cream and a few grains of sea salt, the attractive roasted beans will immediately captivate your taste buds. Don't forget to try this special treat even if you drink coffee every day, or even if you only have it on special occasions. Place of origin:
Honduras

Countryside:
Marcala

Sea level f. m.:
1500m

Taste:
Salted caramel

Processing:
Wet

Composition
Arabica,
Aroma

The taste and foam of coffee
The basis of the flavoured Salted Caramel Coffee beans is Honduran coffee from the Marcala region. This in itself is a sign of high quality, as it is considered the best coffee in all of Honduras. The flavour is naturally caramel with hints of tropical fruit tones. And our roaster has added another attractive layer - a few drops of natural flavouring to bring out the caramel flavour, and a few grains of sea salt sprinkled figuratively on top. The result? Sweet-salty, pleasant, fresh coffee.
The origins of coffee
The coffee beans used for this coffee come from the traditional Honduran coffee region of Marcalas. It's worth mentioning that Marcala boasts the first trademarked brand to declare the origin of its coffee. Honduras is one of the largest coffee producers in Latin America. In the years 2017-2019, producers contributed approximately 7.5 million - 60 kilogram bags of coffee to the global volume.
Coffee has been an extremely important commodity for the country's economy since the late 19th century, during which time Honduras has seen the establishment of several small coffee plantations. The local weather has had a positive effect on the cultivation of coffee bushes, although in some areas farmers have to contend with frequent rainfall, which makes it difficult to dry the coffee on concrete terraces. Therefore, farmers now rely on solar dryers or greenhouses for this purpose. In the Marcala region, the plantations are located at altitudes of 1200 to 1600 metres above sea level and the coffee cherries are harvested by local workers from December to April. The coffee cherries are processed using a washing technique, which involves pouring the crop into large tanks filled with water and then pressing it through a sheet of plé, which removes the coating and husk from the coffee beans. The beans are then put into barrels (again filled with water) and left to ferment for a few hours. The natural process dissolves the pulp around the green beans. Finally they are dried, sorted and packaged. When the coffee thus prepared reaches us, our roaster puts the beans through a series of tests, roasting them at different lengths and temperatures. Once the ideal proportions are achieved, the green coffee beans are infused with a natural flavour carrier oil before roasting. During the roasting process, the flavour is incorporated into the coffee beans, allowing them to last longer and longer in the coffee.
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 the coffee into water at about 95 °C.