South America 100% Arabica - Fresh coffee beans

The roast date of Café du Jour's coffee beans is usually a maximum of four weeks before dispatch. This means that the coffee beans are generally no older than four weeks when they arrive at your door. Many people ask if coffee beans are already too old after three weeks. The answer to that is: no. Freshly roasted coffee actually reaches its best flavour after a few weeks. During roasting, carbon dioxide (CO₂) is created inside the coffee beans, which can mask the taste at first. That is why coffee is at its best between one and four weeks after roasting. After roasting, the beans are immediately packed in special coffee bags with a one-way valve. This valve allows CO₂ to escape without letting oxygen in, so the aromas are preserved and the coffee remains fresh. This way, you can count on an optimally fresh product with a full flavour!

According to our customers, this blend has a beautiful balance between mild and strong, with a full, smooth flavour and a creamy, non-bitter finish. Frequently mentioned flavour notes are chocolate, a hint of spiciness, nuttiness, and a subtle acidity. The coffee is described as aromatic and accessible for any time of day, with a slight smokiness and without any harsh bitterness.

Our South American beans have a dry, matte appearance because they are freshly roasted. Customers note that these beans are therefore very suitable for automatic coffee machines and grinders. Dry beans help keep your machine clean and ensure that fewer residues are left behind in the grinder.

The coffee is delivered in a resealable coffee bag with a freshness valve. This valve allows gases to escape from the bag without letting air in, ensuring optimal freshness is maintained. The packaging is therefore ideal for preserving the flavour and aroma of the beans for a long time, even after opening.

Certainly! This South America 100% arabica blend is experienced by customers as very versatile. The beans are ideal for espresso, cappuccino and regular coffee (americano or filter coffee). They produce a beautiful crema, are mild enough for milk variations and yet strong enough for lovers of black coffee.