Bean Candy

Bean Candy is the lightest roasted member of our "Serious Coffee" series. It is characterized by a pleasantly sweet, acidic, fruity taste, but we recommend it with a little milk, because it is characterized by a very balanced, almost milk chocolate flavor harmony.

El Salvador is the smallest Central American country, yet it plays a significant role in coffee cultivation. Compared to its size, it exports a lot of coffee, and these belong to the higher quality category. (It is no coincidence, the majority of coffees are grown in plant associations, in the shade, and picked by hand, moreover, a significant part of the farms are family-owned. According to the law passed after the end of the civil war, the maximum farm size can be 245 hectares, so large-scale cultivation is simply not possible, farms 90 % is smaller than 20 hectares). The place of origin of several Arabica varieties is El Salvador, the most typical sub-variety for the country is bourbon, which accounts for 60% of the crop, and this is also in our capsules. We tried to convey the light, citrusy, sweet flavor characteristic of bourbon in the capsule as well, this is our lightest roasted coffee, with the usual specialty taste, yet with a sufficiently strong body and finish. The coffee is "single origin", i.e. it comes from one growing area. An important piece of information about the country and coffee is that Salvadorans drink nearly 3 kg of coffee each year from their own crops (we also like it, that's a fact). Our coffee comes from the Concepción de Ataco region, located at an altitude of 1,100 meters, where up to 1,900 mm of precipitation can fall annually, which, combined with the sunshine, promotes the production of coffees with a special taste.

Before you start making coffee, it is important that you alwayskeep your coffee machine cleanand before you insert the capsule, run a little water through it to wash off the dirt left in it (residues from the previous coffee, grounds, oil, dust, etc.)!

Then insert the capsule and make a short (25-30ml) presso! (If you like it longer, then after the drink is ready, take out the capsule and press the short button empty again! This will "dilute" your coffee, but you will not over-extract what you would achieve with the long button, i.e. the set taste is the remains as coffee).

Bean Candy Presso: we recommend it short (25-35 ml), with a little milk, a real flavor bomb. Pleasantly sweet-citrusy, honeyed taste, recommended for lovers of specialty coffees. It is definitely worth trying with milk, it will be a much softer, milk chocolate drink.

Flat white: avoiding the debate about the place of origin and exact recipe of Flat White, we recommend it from El Salvador like this: put 2 El Salvador capsules in 1 dl of warm milk (if you make it with a milk frother, with very little foam on top).

Espresso on ice: put one or more large ice cubes in a transparent glass (the sight is important!) (the size does matter, in this case the bigger the better), then pour a squeeze of soda over this ice cube. It is important that when the coffee comes out of the machine, it flows onto the ice cube, not next to it! The secret is that the ice immediately "hits" the coffee, which makes the end result not a cold, sour coffee, but a silky, special, cold drink.