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.