Futuro Cafe Espresso Peru (Bio)

FUTURO CAFE ESPRESSO PERU (BIO) - Dark Chocolate Meets Cane Sugar Notes

When a delicate golden-brown crema covers the surface of the espresso, aromatic coffee oils and countless sugars work their magic. The hand-roasted specialty coffee FUTURO CAFE ESPRESSO PERU (BIO) is rich in aromatic compounds that define its flavors of dark chocolate, nougat, cane sugar, and mild mandarin oranges.

Peruvian organic espresso with the rounded, full-bodied flavor of the Andes

As an organic specialty coffee, FUTURO CAFE ESPRESSO (BIO) impressively demonstrates just how important the countless sugars are in giving espresso its unmistakable roasted aroma. Naturally sweet notes of dark chocolate pair perfectly with the full-bodied flavor of cane sugar and the nutty notes of nougat.

The hand-roasted Andean coffee stays in the roasting drum until second crack, activating its soft coffee oils and complex roasted aromas in a dark City Plus roast—a balanced, rounded flavor with the gentle acidity of ripe mandarin oranges.

Between the tropical rainforest and the fertile soils of the high Andes

FUTURO CAFE ESPRESSO PERU (BIO) comes from the land of thorns, as residents call the Cajamarca region. The mild, sunny equatorial climate provides ideal conditions for the beans to produce a balanced specialty coffee.

The lack of good roads alone makes it difficult for coffee farmers to reach their fields at elevations of 1,700–2,000 meters. But the effort is worthwhile, as farmers receive above-average prices on the global market for their high-quality espresso beans.

The remarkable varieties in FUTURO CAFE ESPRESSO (BIO)

What makes coffee lovers take notice is the excellent selection of coffee varieties that gives this hand-roasted specialty coffee its well-crafted flavor profile. The mild, balanced base note of this smooth Peruvian coffee comes from the Bourbon variety, with its hints of vanilla and chocolate. Caturra, on the other hand, is responsible for its delicate acidity.

The Catimor variety, a cross between Caturra and Timor, adds complexity. Timor itself is a naturally occurring cross between the two most popular coffee plants, Arabica and Robusta. This exceptional combination of attributes gives the Peruvian espresso its rounded, balanced body and chocolatey, nutty flavor, which unfolds in all its complexity in portafilter machines and espresso machines.

Required information
Roasted coffee, whole bean or ground, contents as indicated by variant (250 g, 500 g, 1,000 g)
Ingredients: 100% Arabica roasted coffee
Organic certified · Inspection body DE-ÖKO-009 · Non-EU agriculture
Food business operator responsible: impuls Kaffeemanufaktur, Rainer Burkhardt, Küterstraße 7–9, 24103 Kiel