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.
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.