Golden Fields Chinnoh coffee
is an organic coffee substitute made up of roasted carob, malted barley grain and chicory root.This carob coffee is a rich and flavoursome drink. The carob, which is a chocolate substitute, is combined with roasted malt for the coffee-like flavour and with roasted chicory root for added sweetness and body. Golden Fields Chinnoh is suitable for all ages and will appeal to coffee drinkers looking for a distinct caffeine free substitute.
Additional Information:
The carob tree (also known as the locust tree) is a member of the legume family. It is a rich food containing calcium, other minerals and some proteins. It favours a dry Mediterranean climate. These conditions are naturally alien to fungi and pests and therefore no chemical sprays are needed. The carob beans look like large broad beans. They are dried, very lightly roasted and ground up.
Ingredients: All grown in New Zealand
Carob pods, grown in a spray-free environment, certified organic roasted chicory root and certified organic roasted malt.
Carob plantations are still very young in New Zealand. It takes about 15 years before a tree bears fruit. The carob beans used here come from a row of trees planted in the 1960s by a farmer in the Hawkes Bay. They are in the middle of sheep country and far from spray drift. More recently another source is a 30-year-old exotic organic orchard near Nelson in the South Island.
Directions:
The carob tree (also known as the locust tree) is a member of the legume family. It is a rich food containing calcium, other minerals and some proteins. It favours a dry Mediterranean climate. These conditions are naturally alien to fungi and pests and therefore no chemical sprays are needed. The carob beans look like large broad beans. They are dried, very lightly roasted and ground up.
Ingredients: All grown in New Zealand
Carob pods, grown in a spray-free environment, certified organic roasted chicory root and certified organic roasted malt.
Carob plantations are still very young in New Zealand. It takes about 15 years before a tree bears fruit. The carob beans used here come from a row of trees planted in the 1960s by a farmer in the Hawkes Bay. They are in the middle of sheep country and far from spray drift. More recently another source is a 30-year-old exotic organic orchard near Nelson in the South Island.
Directions:
- Sachets: One sachet per cup, use preheated cup, pour boiling water, cover, infuse 5–10 minutes, squeeze sachet with teaspoon and stir.
- Grounds: One teaspoon loose grounds per cup, or 15 grams per litre, infuse 5–10 minutes or simmer one minute.
- For a latte (cow or soy milk), a stronger brew may be necessary.
