Vienna Roast
Vienna Roast
A Viennese style dark roast with lots of waltz in its character. Slightly lighter than our French Roast, thus a bit more body or cello if you will. Cocoa and chocolate flavors are noticeable with a hint of caramel nuances to balance it into a smooth coffee experience.
The Vienna roast is our lightest dark roast. It brings out a lot of character from the coffee bean, with bits of both roasting notes and the more delicate flavors of a medium roast,
We are happy to support Colombian women farmers and landowners by buying this coffee from small farmers who are members of ASMUCAFE.
220g
The Bean
Country: Colombia
Region: El Tambo, Cauca
Farm. Various smallholder farmer members of ASMUCAFE
Variety: Colombia, Castillo
Altitude: 1850–1900 masl
Proc. Method: Washed
Harvest Schedule: March–July
ASMUCAFE stands for Asociación de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. "Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness," they say.
The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual "double" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8–12 days.