Coffee Viena – Vienna Roast

Coffee Viena is produced exclusively from ripe red coffee cherries that are dried naturally in the sun. It offers a balanced combination of almond and chocolate notes.

Description and characteristics

• Roast: Vienna
• Process: Unwashed and sun-dried in the whole coffee fruit
• Varieties: 100% Arabica, Red Catuai and Caturra
• Origin: Arenal, Matagalpa, Nicaragua
• Batch: Coffee from a single farm lot
• Flavor: Prunes and dried fruit
• Aftertaste: Almonds, chocolate, and raisins
• Balance: High sweetness and high acidity

After roasting, the coffee is graded to screen size 15 and above to help maintain its quality and consistency.

Vienna roasting profile

The Vienna profile is described as having a bright, oily appearance similar to an Italian roast while retaining a color closer to Full City. The intended cup profile emphasizes almonds, chocolate, and raisins.

Coffee selection

Only ripe cherries are harvested, with each cherry picked individually by hand. Pickers return to the trees every eight to ten days and select fruit at peak ripeness. This labor-intensive harvesting method is primarily used for finer Arabica coffees.