{"product_id":"mokaflor-nera-koffiebonen","title":"Mokaflor Nera coffee beans ","description":"Mokaflor Nera coffee beans | 1000 g | 100% Arabica | A very slowly rasted blend\u003cbr\/\u003e\u003cdiv data-content-type=\"html\" data-appearance=\"default\" data-element=\"main\"\u003e\u003cp\u003eMokaflor Nera coffee Beans\u0026nbsp;\u003c\/p\u003e\u003cp\u003e-A delicate blend with a high quality profile that harmonizes the fineness and aromatic quality of the Central American washed high plains Arabica with the natural full body of the Santos Arabica.\u003c\/p\u003e\u003cp\u003e-On tasting, this blend reveals a pleasant freshness and an aftertaste of chocolate.\u003c\/p\u003e\u003cp\u003e-Scents of cardamom, vanilla and tobacco.\u003c\/p\u003e\u003cp\u003e-The result of an espresso extraction at 93°C of 25 ml in 26 seconds and with an average degassing of 60 hours, is a hazelnut-colored cream with pronounced nuances.\u003c\/p\u003e\u003cp\u003e-The Mokaflor Nero Blend has a balanced acidity thanks to the high percentage of African Arabica coffees, with a nice balance between sweet and bitter.\u003c\/p\u003e\u003cp\u003e-This coffee is also perfect for brewing methods such as the V60 or Aeropress.\u003c\/p\u003e\u003cp\u003e-100% Arabica.\u003c\/p\u003e\u003cp\u003e-1 kilogram packaging.\u003c\/p\u003e\u003cp\u003e-Eight steps: this was the distance between the first small shop where their roasting company was founded in 1950 and Piazza della Signoria, the heart of Florence!\u003c\/p\u003e\u003cp\u003e-Today they roast coffees from all over the world and export them to more than 40 countries, with 3 different product lines.\u003cbr\u003eThe first and probably most important step is a good selection of the raw coffee from the coffee plantations. They then use a slow and discontinuous roasting method which is the best way to maintain the good oils and fats of the green beans, without burning them like they do in fast industrial roasting methods.\u003c\/p\u003e\u003cp\u003e-With the slow and discontinuous roasting method they also have the possibility to directly influence the procedure if some changes have to be done. The roasting takes longer, but the result is a better quality. The third step, is to leave the coffee to de-gas for a couple of days (usually from 48 to 60 hours after roasting) before packaging.\u003c\/p\u003e\u003c\/div\u003e","brand":"MokaFlor","offers":[{"title":"Default Title","offer_id":54971323318652,"sku":"K300","price":25.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0903\/9911\/3596\/files\/mokaflor-100-arabica-miscela-nera-koffiebonen_1__1_dfb0ed53-a0ef-45e3-b015-6e60c7075af0.png?v=1749564791","url":"https:\/\/kuffiepiraat.com\/en\/products\/mokaflor-nera-koffiebonen","provider":"Koffiepiraat","version":"1.0","type":"link"}