The Gourmet blend is a 100% Arabica selection from Central and South America, with spicy and citrusy notes which slowly and separately roasted in small batches at constant temperatures, give a full aroma and rich flavour.
Each coffee contributes to an optimum result, one to the richness and harmony of aromatic ingredients, the other to balancing acidity, fruity overtones, body, volume or lasting fragrance and presence.
The Hausbrandt LineThe secret of the Hausbrandt Trieste 1892 blends undoubtedly lies in their composition.
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.
The Gourmet blend is a 100% Arabica selection from Central and South America, with spicy and citrusy notes which slowly and separately roasted in small batches at constant temperatures, give a full aroma and rich flavour.
Each coffee contributes to an optimum result, one to the richness and harmony of aromatic ingredients, the other to balancing acidity, fruity overtones, body, volume or lasting fragrance and presence.
The Hausbrandt LineThe secret of the Hausbrandt Trieste 1892 blends undoubtedly lies in their composition.
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.
