Vienna
Vienna
This is the roast master’s most difficult challenge. The roasting temperature for our Vienna roast coffee falls between a medium roast and a French roast. It is a great coffee for Irish coffee because it is fantastic with heavy cream. To produce this Vienna roast coffee, we blend coffees from our farms in Nicaragua, Papua New Guinea, and Rwanda.
Learn MoreDESCRIPTION
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TASTING NOTESBold | Dark Chocolate | Toasted Cashew
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PROCESSMIXED
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REGIONNicaragua, Papua New Guinea, and Rwanda
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VARIETALSBOURBON, TYPICA, CATURRA
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ALTITUDE1,200 - 2,000 METERS
Our Roast Master has selected and blended this exceptional coffee sourced from cooperatives in Nicaragua who grow coffee under the protective shade of bananas, mangos, and mahogany, and alongside dense forests. From family owned farms located in the Nebilyer Valley within Tambul-Nebilyer District, Papua New Guinea, and antique bourbon Arabica varietals, prized for their rich sweetness and subtle expressions of soil, climate, and terroir are farmed at Dukunde Kawa, Rwanda.
Balanced, crisply sweet-tart. Lemongrass, cardamom, cocoa powder, rhododendron-like flowers, fresh-cut cedar in aroma and cup. The structure fuses sweet, tart and savory tendencies, enlivened by a quietly juicy acidity. Buoyant, satiny mouthfeel. The long, crisp finish is richly sweet, with notes of lemongrass and vanilla-like florals.
Customer Review
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Grind Size
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200-202° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.
Coffee 101
Discover how to make the most in your cup with our brew blog - Coffee 101. Brewing variations, roast colors, coffee storage, steaming, and so much more. Not just for beginners, this info has gems for all coffee enthusiasts from novice to barista and beyond.
"I really like the Vienna roast. Perfect to start my day or to have with a sweet treat. I have yet to get anything from Thanksgiving that has not been terrific. Vienna is high on my list though."
