Kaffeestudio
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gentle wood fire roasting
Low-acid coffee
premium quality
Sustainability is close to our hearts – which is why we rely on climate-neutral and environmentally friendly Eco-Line packaging. This ensures full coffee enjoyment with a clear conscience.
Our coffee specialties are usually delivered within 1-2 business days in Austria (EU 3-5 business days).
1. Beechwood Flavor Profile
– Milder, rounder acidity due to slower heat transfer
– Full-bodied, often with slightly sweet, nutty, and chocolatey notes
– No smoke or "smoky flavors" because the beans are only indirectly heated
– Very even roasting due to consistently burning hardwood
2. Beechwood as Fuel
– High calorific value, even heat
– Little sparking, clean combustion
– Often used in traditional Venetian and old Italian craftsmanship
3. Benefits for the Beans
– Long roasting time (typically 18–25 minutes) = lower chlorogenic acid → more digestible
– Reduced bitterness
– Precise control of the roasting curve through constant, natural heat
'That's how coffee tastes'
It is ideal for espresso blends and, when roasted as a single variety, guarantees an intense, beautiful taste experience. Due to the high oil content, this Robusta produces a beautiful and stable crema.
Indian coffee is naturally much less acidic than coffee from Africa, Central or South America. It is therefore well tolerated , especially by coffee drinkers with sensitive stomachs . The caffeine in Robusta coffee is twice as high as that in Arabica coffee. This also means that it has twice the antioxidant content.
These beans are perfect for creating your own espresso blend or for coffee lovers looking for a strong coffee.
Robusta production in India is almost double that of Arabica. While Robusta is generally considered the poor relative of Arabica, the same care is taken in its cultivation, harvesting and processing.
Cherry AAA indicates the highest quality of these special beans (but is unwashed).
Net weight: 500/1000g (whole bean)
MHD: 12 months
