A rich blend of carefully selected, single origin coffees, combining eight different high-grown types of Arabica from Central and South America.
Slowly and separately roasted at constant temperatures, this blend provides a coffee with a smooth yet intense flavour, medium body and fine acidity. It has a pleasing fruity aroma and an aftertaste with hints of bitter cocoa. Hausbrandt Academia was awarded a gold medal for its high quality by the Academia Maestri Pasticcieria Di Italia.
The Hausbrandt LineThe secret of the Hausbrandt Trieste 1892 blends undoubtedly lies in their composition.
Hausbrandt Academia - a blend of 8 Arabica varieties
A specific combinations of single origin beans and different amounts of Arabica and Robusta varieties create blends that offer full flavour, fragrant aroma and rounded body which is essential for an exceptional coffee.
Hausbrandt uses a process known as slow roasting, in which a temperature of 210° C is reached. The roasting lasts for 15 to 16 minutes, the amount of time needed to obtain coffee that has a uniform colour and that has all of its aroma and organoleptic properties intact.
During this process, the heat curve is continuously monitored with thermal probes. At the end of the roasting process, the beans are immediately cooled to halt the natural process of combustion.
A rich blend of carefully selected, single origin coffees, combining eight different high-grown types of Arabica from Central and South America.
Slowly and separately roasted at constant temperatures, this blend provides a coffee with a smooth yet intense flavour, medium body and fine acidity. It has a pleasing fruity aroma and an aftertaste with hints of bitter cocoa. Hausbrandt Academia was awarded a gold medal for its high quality by the Academia Maestri Pasticcieria Di Italia.
The Hausbrandt LineThe secret of the Hausbrandt Trieste 1892 blends undoubtedly lies in their composition.
Hausbrandt Academia - a blend of 8 Arabica varieties
A specific combinations of single origin beans and different amounts of Arabica and Robusta varieties create blends that offer full flavour, fragrant aroma and rounded body which is essential for an exceptional coffee.
Hausbrandt uses a process known as slow roasting, in which a temperature of 210° C is reached. The roasting lasts for 15 to 16 minutes, the amount of time needed to obtain coffee that has a uniform colour and that has all of its aroma and organoleptic properties intact.
During this process, the heat curve is continuously monitored with thermal probes. At the end of the roasting process, the beans are immediately cooled to halt the natural process of combustion.
