TIRAMISU COFFEE BEANS

The strength of coffee does not depend on the caffeine content. But the intensity of the culinary experience is definitely linked to the quality. High-quality beans are always selected for the production of aromatic coffee. The knowledge of the roasting master and the naturally pure aroma make it an unrivalled delicacy. This time in the form of a typical Italian-style dessert. Place of origin:
Peru

Species:
Typica

Countryside:
Puno Norte

Sea level f. m.:
1900m

Taste:
Tiramisu

Processing:
Wet

Composition
Arabica 100%,
Aroma

The taste and foam of coffee
100% flavoured Peruvian Arabica will give you great pleasure with its full flavour, light sweetness and medium acidity. With its tiramisu flavoured coffee, reminiscent of a delicious dessert made with mascarpone, a combination of sponge cake and egg yolk, this coffee will always find its fans. The foam is rich, soft and supple.
Origin of coffee
The Peruvian plantation is renowned for its high quality coffee. The Typica coffee bushes, grown in the foothills of the Andes, do not yield much but are of exceptional quality. In professional circles, they are referred to as ecologically pure coffee. Farmers use neither synthetic fertilisers nor chemical sprays. It is therefore safe to say that Puno coffee is free of heavy metals and other harmful substances. The coffee cherries are processed using relatively sophisticated washing technology. One kilogram of coffee requires 130-150 litres of water. The tanks must be kept clean and the water must always be fresh. The reward of the process is a very fresh tasting coffee with fruity notes. After harvesting, the coffee cherries are poured into water, where the coffee beans are mechanically removed from their flesh. The resulting coffee beans are further fermented in special fermentation vessels for about 36 hours. The micro-organisms help to get rid of the remaining flesh and skins on the beans. The final step - drying - takes place in direct sunlight or in a dehydrator. Care must always be taken to aerate the coffee so that it is not contaminated by mould.
We buy green coffee from the plantations, which has not yet been roasted. The roasting is done by our roasting master immediately before we send the coffee to our customers. In the case of flavoured coffee, the beans are sprayed with a natural flavouring and only then is the roasting carried out.
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.