Today I wanted to share one of the coffees that I usually consume. Venezuela is a country with great, high-quality coffees, even when its production is not massive, there are small and large crops, as well as roasters that can be artisanal or highly technical, that process this noble bean, producing very good, and BUEN CAFÉ is one of the best I have been able to find.

This coffee has two different presentations: One of 200 grams and a larger one of 500 grams. The packaging is metallic, with a nice blue background, with photos of a cup and several coffee beans. The roasting company that produces this coffee is CAFANCA, which has existed since 1945, which guarantees its long experience. This roastery, in addition to BUEN CAFÉ, also produces two other brands: Café Anzoátegui and Puro Venezuela. On the packaging you can read a small review regarding BUEN CAFÉ, where it indicates that it is an Arabica coffee which is roasted, planted and harvested in Venezuela, and processed right here. It is a premium expresso type, 100% pure.

The BUEN CAFÉ packaging also comes with its respective nutritional table, maximum consumption date, and an infographic with recommendations for the grinding level, according to the preparation method, and according to this infographic, BUEN CAFÉ is ideal for coffee making machines or greek coffee pots. I have a greek coffee pot, but I don't usually use it, I prefer this artisanal strainer that my mother gave me years ago, before she migrated, it is a way to have a little bit of my mother in my daily life.

Today I will share with you one of the ways in which my husband and I have been drinking coffee for a few months now, and that is that we add to each cup a delicious chocolate bonbon, the best bonbon in the world, the delicious TORONTO, about which I have already made a post that you can read here. With that said, let's get to the recipe!

• Preparation time: This delicious coffee can be ready in approximately 10 minutes.

• The quantities may vary according to each person's taste.

• Servings: With these quantities of ingredients, you obtain 500 ml of coffee.

• 500 ml of drinking water.

• 8 level teaspoons of BUEN CAFÉ.

• 1 Toronto chocolate for every cup of coffee.

• Sweetener to taste. In my case I do not sweeten black coffee.

• Pot, strainer, spoon, cups, etc.

I bring the water to the fire, until it boils. Meanwhile, I serve the contents of the BUEN CAFÉ packaging, in the container in which I usually keep it. As you can see, it has a beautiful light brown color, which tells me that there is no over-roasting of the bean. The smell is super delicious, very intense, tasty. I serve the 8 level teaspoons in the “manga” which is the filter of this artisanal strainer.

When the water boils, I turn it off and let it sit for a minute or two, so that the temperature drops a little and does not affect the flavor of the coffee. I proceed to gradually empty the very hot water into the "manga" (sleeve), so that it can strain the coffee that falls into a metal jug.

Meanwhile, I place a TORONTO chocolate in each of the cups. The pewter one is my husband's, as he loves to drink coffee in this type of cup, and mine is the large one with the little bee. Once the coffee is brewed, I pour it hot on top of each Toronto, stir it a little with a small spoon, so that the chocolate can transfer some of its content to the drink, and a delicious black coffee is ready, with a chocolate flavor that is not so pronounced, but noticeable enough to enrich the coffee.

I also like coffee with milk, either with plant milk or animal milk. In this case I added a little skim cow's milk and stirred, and I obtained a different drink, but just as delicious, a special coffee, with a Toronto flavor, a BUEN CAFÉ, A GOOD COFFEE.

• These photos are my own, and were taken with a Xiomi REDMI A phone

• The dividers used are courtesy of @eve66 who shares beautiful designs that embellish the layout of our post.

All content except the dividers is my property and subject to copyrigh