Vienna Roast

Origin

Tasting notes

Character

• Bold
  50
• Clean
  30

The second darkest of our roasts, this blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus., with coffee beans from Karnataka and Tamil Nadu, has great bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., low acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., and is a favourite choice for coffee drinkers who enjoy a strong cup, with its characteristic bittersweet notes. The Vienna Roast is best enjoyed with milk. Best enjoyed with milk, we recommend brewing this as an espresso or using manual brewing equipment such as Moka Pot, French Press, or South Indian filter. Recommended RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. Period: 9 Days