Vienna Roast

Light roast of Guatemala with notes peach, honey and cinnamon.

Coffee Maker, French Press, Pour over, AeroPress

Although coffee is not produced in Vienna, France or Italy, coffee roasters use these terms to describe the roast levels that were traditionally preferred in those consuming countries.

Here's a breakdown:
Vienna Roast: This is the lightest of the three, with no oil on the bean's surface and discharged from the roasting just after the first crack. Lighter roasted coffee generally has more acidity and less body with more varietal distinction.

French Roast: This signifies a darker roast than Vienna, discharged from the roaster during the second crack. French roast beans are dark brown and oily, with a rich, balanced flavor and lower acidity.

Italian Roast: This is the darkest roast of the three, pushed beyond the second crack. Italian roast beans are very dark and shiny, with minimal natural characteristics of the original bean remaining. The acidity is gone, leaving a sweet but charred flavor.