Kaffeestudio.at
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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'
This Arabica bean is medium acidic with an intense aroma and a great finish.
Most people enjoy it in the morning because of its gentle taste as "Wake me up" Coffee. In fact, Colombia, along with several other countries, is one of the best coffee-growing regions in the world (in Colombia, mainly Arabica coffee is grown).
The cultivation altitudes range from 1,200 meters to 1,800 meters above sea level. In mountainous Colombia, with its 600,000 small farmers and strictly regulated cultivation, it is the norm to "pick cherries" (naturals) or select only the fully ripe cherries. The coffee pickers examine a tree about every 10 days. A good picker can harvest up to 90 kilos of ripe red cherries per day. This results in around 18 kilos of coffee beans, which are usually washed and sun-dried on terraces.
Net weight: 500/1000g (whole bean)
Shelf life: 12 months
