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Preparation: use 7 g of ground coffee for 100 ml of water at the temperature of 93-94°C. Keep in a cool and dry place, in an airtight container.
...coffee with the flavouring of dark chocolate with a spicy hint of cinnamon.
Coffees from the Andes possess a typically rustic character, although this is not overidden by other traits of Peruvian coffee - delicate body, winey acidity, and a pure and sweet aftertaste.
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