A hint of cashew, cinnamon and an intense, savory finish. A blend of coffees from Nicaragua, Papua New Guinea, and Rwanda.
This is the roastmaster’s most difficult challenge. The roasting temperature for our Vienna roast coffee falls between a medium roast and a French roast. We take the beans out of the roaster when the oils are just about ready to vaporize. Coffee is 19–20% oil by weight. At about 460 degrees Fahrenheit it vaporizes inside the cell structure and, under great pressure, squeezes out of the cells to the surface of the coffee bean.
A perfect Vienna roast bean is slightly shiny and more brown than black, the color of dark chocolate.
Great Vienna roast flavor has a hint of cashews, a vinous tang, and an intense, savory finish. It is a great coffee for Irish coffee because it is fantastic with heavy cream.
Vienna Roast Origin
To produce this Vienna roast coffee, we blend coffees from our farms Nicaragua, Papua New Guinea, and Rwanda. We offer our Vienna Roast in Whole Bean or Ground: auto drip, french press, espresso or percolator.