Vee's BREAKFAST ROAST

For quite some time now, the desire has brought to our attention to develop a coffee blend that is not too strong, yet extremely aromatic, so that you could drink several cups for breakfast. That's why we decided on a noble blend of large-beaned highland coffees. And the art of roasting plays a crucial role in this. Coffee beans burst like popcorn during roasting. The required energy (heat) depends on the radius of curvature of the beans. The larger the bean, the less curvature, the gentler the roast (lower temperature). And the big-bean coffees grow predominantly in Central America. The coffee varieties are called Arabica-Maragogype (elephant beans, an Arabica typica mutation (1870)), Arabica-Pacamara (a cross between Arabica-Red-Maragogype and Arabica-Pacas (an Arabica-Borbon mutation (1949) from El Salvador (1958)) as well as sieved Arabica Bourbon and Arabica Typica beans. In short, in our opinion the best beans for a balanced and aromatic breakfast coffee which can be drunk both black and with milk without its flavours perishing in the milk.
Our breakfast roast has a medium, balanced body, little acid (you even can enjoy our coffee cold) and noble flavors that are reminiscent of walnuts, milk chocolate and cocoa.

Medium body

Serving recommendations: Filter coffee