Here are all our single farmer origin roasts.
Ou roasts are in the MEDIUM roasting temperature window (not as light as the Scandinavians and also not as dark as the Italians like it). In general, the following applies to us: From shortly after the "First Crack" up to a maximum of the "Second Crack" and not longer.
Here are all our single origin roasts.
Ou roasts are in the MEDIUM roasting temperature window (not as light as the Scandinavians and also not as dark as the Italians like i). Generell gilt für uns: Von kurz nach dem "First Crack" bis maximal zum "Second Crack" und nicht länger.
Here are all our single origin roasts.
Ou roasts are in the MEDIUM roasting temperature window (not as light as the Scandinavians and also not as dark as the Italians like i). Generell gilt für uns: Von kurz nach dem "First Crack" bis maximal zum "Second Crack" und nicht länger.
Here are all our single origin roasts.
Ou roasts are in the MEDIUM roasting temperature window (not as light as the Scandinavians and also not as dark as the Italians like i). Generell gilt für uns: Von kurz nach dem "First Crack" bis maximal zum "Second Crack" und nicht länger.
Here are all our single origin roasts.
Ou roasts are in the MEDIUM roasting temperature window (not as light as the Scandinavians and also not as dark as the Italians like i). Generell gilt für uns: Von kurz nach dem "First Crack" bis maximal zum "Second Crack" und nicht länger.
