Vienna Dark

We’ve taken this very high mountain plateau grown Arabica coffee bean and roasted it to a perfect European Viennese roast. This coffee displays a heavier flavour with a pleasing snap. The darker roast brings out the robust body that is so prevalent in European roasts. You can definitely make this into a coffee to be served as an after-dinner feature by adding any fine liqueur such as brandy (Venetian Coffee).. You could also add Crème de Cacao and it becomes Café Cacao. It is a useful experiment to try different liqueurs. If you’re used to an American coffee but want some of that dark-roasted continental flavour in your cup, this is one that definitely fills the bill. This is a roast that gives a pleasing finishing touch to any meal and can be enjoyed at any time of the day.