The middle roast, most commonly called Viennese, is a style falling roughly half-way between Full City and French. As the beans roast, oils extracted from within coat the surface. In the case of Viennese beans, these oils are clearly visible, but the coating is still uneven. By now, the distinctively â€śdarkâ€ť flavor of the roasting process begins to overcome the more delicate flavors of the beans themselves. Carmelization lends added body and a pleasant, bittersweet quality.
Below menu reflects retail pricing. Prices listed reflectÂ 12oz. whole bean or ground.
See extended menu for more options. Customers with wholesale accounts will be
charged accordingly. Prices subject to change without notice.
*Note:Â These roasts are listed from lightest to darkest.
Start with a flavorful light roast, add a bit of dark roast for body, and you have a traditional Danish Blend. Our version maintains the traditional style consisting of a dynamic combination of four beans, including 25% French Roast. The Danish Blend is spirited and substantial, with plenty of ...
Between the light American roast and the darker French roast stands our Viennese: the perfect balance of acidity and body. Our blend features Bani Especiales bolstered by Indonesian beans to create a heavy-bodied, yet lively cup, with a bittersweet chocolate flavor.
Develped by a celebrity chef in Boston, French Java is a medium/dark roast that is a combination of equal parts Ethiopian and Java, both medium roasts, with the addition of our dark French Roast to give it a darker and bolder flavaor. The Ethiopian and Java combination is the oldest gourmet coff...