VANILLA BEAN COFFEE

The traditional and popular vanilla flavour gives the plantation coffee a silky smoothness. The aromatic spice is familiar in every household and is essential in the preparation of some dishes, drinks and perfumes. No wonder it is also used to flavour coffee. Our master roasters pay maximum attention to flavoured coffees. And so we can offer you the best quality! Place of origin:
Peru

Species:
Typica

Countryside:
Puno Norte

Sea level f. m.:
1900m

Taste:
Vanilla

Processing:
Wet

Composition
Arabica 100%,
Aroma

The taste and foam of coffee
The taste and smell of vanilla probably need no introduction. It is unlikely that we can mix this popular spice with anything else. Vanilla flavoured 100% Arabica has a very balanced, smooth and sweet taste. Its acidity is relatively low. With the right grind and extraction, the coffee consumer gets a rich, soft foam.
Origin of the coffee
For the flavoured coffee we use coffee from the Peruvian Andes. The Puno region is a traditional producer of arabica coffee, which has enjoyed worldwide success. A sub-species of arabica coffee is Arabica-Typica, which, although lower yielding, is highly recognised for its pleasant flavour characteristics. Approximately 98 percent of farmers are smallholders. Their plantations, which are located in the hillsides of the Andes, are worked by the whole family. Access to the hillsides is complex, which rules out the use of industrial fertilisers and chemical spraying. Therefore, the coffee from here can be considered organic coffee. The Coffea arabica fruit is harvested almost all year round. Depending on how quickly the new coffee berries ripen, the harvesters resume harvesting exclusively by hand. When the coffee beans are ready for further processing, they are poured into water, extruded, and the coffee beans are removed from their skins and flesh using grinding plates. The beans are then fermented in fermentation vessels for 36 hours. The result is green or greyish coffee beans, which are dried in direct sunlight or in a drier.
Coffee flavouring is an extremely delicate process that requires a true master roaster. We are fortunate to have a true master roaster, so our flavoured coffees boast a long-lasting 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

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.