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Irish cream liqueur-flavoured roasted coffee beans, KAVA96 Nr.32
SKU: 89812500
Arabica coffee beans enriched with an Irish cream liqueur flavour. With this coffee you can enjoy not only a rich taste but also smooth, dessert-like notes. Its creamy, sweet tones are especially welcome in winter or on cold days.
Roasted in Lithuania.
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Description
Grinding recommendations:
1. Extra-fine grind: for Turkish coffee in a cezve (ibrik).
2. Fine grind: for espresso.
3. Medium grind: for AeroPress and pour-over/filter coffee.
4. Coarse grind: for French press.
For these coffee beans we recommend:
Grind the beans to suit the coffee maker you use:
extra-fine grind: for Turkish coffee in a cezve (ibrik);
fine grind: for espresso;
medium grind: for AeroPress, pour-over/filter coffee and brewing in the cup;
coarse grind: for French press.
Store in a cool, dry place.
| Brand | KAVA96°C |
|---|---|
| Reference | 89812500 |
| Coffee characteristics | Flavoured |
| Coffee origin | Brazil |
| Bean variety | Arabica |
| Bitterness | Medium |
| Acidity | Mild, medium |
| Processing method | Natural (dry) |
| Flavour notes | Irish cream-flavoured coffee beans |
Composition
Arabica coffee beans from Santos Mogiana, Brazil, enhanced with Irish cream liqueur flavouring. With this coffee you can enjoy not only a rich taste but also gentle, dessert-like notes. Its creamy, sweet tones are especially welcome in winter or on cold days.
Irish cream-flavoured coffee beans
Roasted 100% Arabica coffee beans from Brazil, natural flavourings.
Natural (dry). The beans are sun-dried with all the fruit pulp intact, so they absorb sweet, fruity, full-bodied flavours.
Brazil – the world's largest coffee producer, a position it has held unchallenged for more than 150 years. Brazilian coffee is known for its balanced flavour, very gentle acidity and natural sweetness. The favourable climate, fertile soil and highland regions all play their part – here you can find coffees ranging from rich, chocolatey and nutty to light and fruity.
Natural processing traditionally dominates in Brazil: the coffee cherries are simply dried in the sun together with their pulp. This gives the beans a fuller body, more sweetness and a bolder character. This is exactly the kind of coffee that works beautifully both as a single origin and as the base for espresso blends.
The Mogiana region in south-eastern Brazil is one of the most respected coffee-growing areas in the country. The coffee grown here is pleasantly smooth and balanced, with notes of caramel, nuts and subtle fruitiness. The highlands and local climate keep this coffee consistent from batch to batch – reliable and easy to love.
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