Our signature blend is a perfect balance between the Parainema Variety and the H1 Central America Beans both from the Arabica Coffee Family. The coffee has a very soft pallet taste, with the rich aftertaste and aroma that is characteristic of a great strong coffee brew.
Our Dark Roast, commonly known as the Vienna Roast, is an absolute must try for people that enjoy a strong, full aftertaste, rich body cup of coffee, as well as anyone who likes to dwell in the latte, cappuccino, or any other added flavors to your cup.
Disclaimer: All our coffee bags include a complementary burlap sack unless specified. Full sized bags have approximately 16 oz of Coffee, though volume varies based on the roast and grind or bean presentation, so the net weight might vary from bag to bag.
Specification
Type
Whole Bean
Variety
Arabica
Processing Type
Roasted
Max. Moisture (%)
20
Packaging
Box
Weight (kg)
4.5
Place of Origin
Nicaragua
Brand Name
Mountain Top Brands
Cultivation Type
Organic
Coffee roasting process
Coffee roasting is an ancient activity that over the years has improved its roasting methods. The roasting operation alters the initial characteristics of green coffee to produce other organoleptic components, such as flavor, acidity, residual flavor and the body of the coffee. The roasting of coffee is a vital phase within the processing chain. There are those who maintain, and they are not without reason, that a good roast has a greater influence on the quality of a cup of coffee than the quality of the chosen blend. the quality of the chosen blend. This last point is the most interesting from a gastronomic from a gastronomic point of view, since it is from there that the aromas and flavors from where the aromas and flavors that have made coffee the king of coffee into the king of infusions. To obtain the maximum qualities of each type of coffee roasting must be specific for each one of them. each one of them.
Dehydration or drying:
– At the boiling point the water is converted into free water vapor.
– Very important to create initial internal pressures.
Caramelization:
– The melting of sugar compounds (fructose @ 128° C glucose @ 146-150° C and sucrose @ 186° C).
– Preparation of one of the raw materials for the Maillard reactions.
Thermal transition (crackling or crack 1):
– Cooking of the grains.
Development of the Grain:
– Beginning of roasting.
– Expansion and brightness.
Finishing and Cooling:
– Temperatures in less than 30 seconds (below 175° C).
– Reaching room temperature in less than 3 minutes.
Degassing:
– Melting of sugar compounds (fructose @ 103°C; glucose @ 146-150°C; and sucrose @ 186°C) and sucrose
