From the manufacturer:
This is the roastmaster's most difficult challenge. The roasting temperature for our Vienna Roast falls between a medium roast and a French roast. We take the beans out of the roaster when the oils are just about ready to vaporize. Coffee is 19-20% oil by weight. At about 460 degrees Fahrenheit it vaporizes inside the cell structure and, under great pressure, squeezes out of the cells to the surface of the bean.
A perfect Vienna Roast is slightly shiny and more brown than black, the color of dark chocolate.
Great Vienna roast flavor has a hint of cashews, a vinous tang, and an intense, savory finish. It is a great coffee for Irish coffee because it is fantastic with heavy cream.
We blend 5 coffees to produce this roast and what they are changes with the seasons. A great Vienna roast requires fresh, new crop coffees and a balance of African and Central American beans to be all it can be.
Available in decaf.
